Tantalize your taste buds with the Vincent Price Wellington Salad, a dish fit for a horror movie host. This unique and flavorful salad combines the crunch of watercress, the tang of lemon vinaigrette, and the savory goodness of bacon, hard-boiled eggs, and blue cheese. Indulge in a culinary journey that will leave you screaming for more.
This article presents a collection of delectable recipes that will satisfy any salad enthusiast. From the classic Caesar Salad with its iconic dressing to the refreshing Greek Salad bursting with Mediterranean flavors, these recipes offer a diverse range of options to suit every palate. Embark on a culinary adventure and discover your new favorite salad.
VINCENT PRICE WELLINGTON SALAD
Most recipes I've found online from Mr. Price have been from his best-known cookbook, "A Treasury of Great Recipes." This one, however, is based on one from the rare British paperback cookbook, "Cooking Price-Wise," which was a companion to a cooking show in the early 1970s of the same name, hosted by Vincent Price.
Provided by Julesong
Categories Oranges
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Trim the lamb of fat and cut into 1/2 inch cubes.
- In a bowl, sprinkle meat with the orange liqueur and toss to coat well; set aside.
- Pull 4 attractive-looking orange sections from the peeled oranges; set aside for garnish.
- Chop the remaining peeled oranges into 1/4 to 1/2 inch sized pieces, then add to the lamb; add the chopped celery and stir.
- In a separate bowl, stir together the coconut, curry powder, mayonnaise, and salt and pepper to taste to make the dressing.
- Add the dressing to the lamb mixture, stir well to coat.
- Arrange the romaine lettuce attractively on a serving platter, then pile the lamb salad on top.
- Garnish salad with the reserved orange sections and serve.
Nutrition Facts : Calories 372.7, Fat 21.6, SaturatedFat 9.8, Cholesterol 60.8, Sodium 218.1, Carbohydrate 27.8, Fiber 6.7, Sugar 18.5, Protein 19.4
VINCENT PRICE SPAGHETTI ALLA BOLOGNESE (SPAGHETTI W/ MEAT SAUCE
This recipe is adapted from one in Vincent and Mary Price's "A Treasury of Great Recipes." Mr. Price's recipe is based on one from the restaurant Tre Scalini, on the Piazza Navona in Rome, circa 1965. Posted by request.
Provided by Julesong
Categories Spaghetti
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- In a heavy skillet heat together the butter and oil, then add the onion and cook until soft, about 5 minutes.
- Add the pieces of bacon, chopped carrot, and celery, and saute over medium heat until lightly browned, about 5 to 7 minutes.
- Add the coarsely ground beef and stir until the meat is coated with fat, then add the minced chicken livers, stir, and cook until the meat browns evenly, about 5 to 7 minutes.
- Add the tomato paste, wine, beef stock, bay leaf, and lemon peel, then season with salt and freshly ground pepper and the crushed garlic.
- Cover and simmer for 40 minutes, stirring occasionally.
- Remove the bay leaf and lemon peel, then allow to simmer uncovered until the sauce slightly thickens.
- During the last minutes of the sauce simmering, cook the spaghetti according to package directions, about 7 to 10 minutes; drain well.
- Just before you serve the sauce, add the cream or half and half, stir well, and heat through.
- Place the cooked spaghetti on a warm platter and dot with the 4 tablespoons butter and sprinkle with the 4 tablespoons freshly grated Parmesan.
- Serve the pasta either with the meat sauce on the side or in the center of the platter with the pasta around it.
- Pass with additional freshly grated Parmesan, and enjoy!
Nutrition Facts : Calories 1281.5, Fat 82, SaturatedFat 37.3, Cholesterol 316.1, Sodium 676.4, Carbohydrate 96.6, Fiber 5.6, Sugar 7.8, Protein 33.4
VINCENT PRICE CAESAR SALAD
Mr. Price's "Treasury of Great Recipes" is a wonderful cookbook that I'm privileged to have on my shelf! The style of recipe format is rather different from what we're used to these days, so I'm translating for a more modern audience. Posted by request. Times do not include overnight chilling, but do include chilling for the lettuce.
Provided by Julesong
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Night before serving (or 8 hours before): crush the garlic and add into the olive oil, then chill overnight in glass container in refrigerator.
- About an hour before serving: tear the leaves from the lettuce, wash well, and dry thoroughly (a salad spinner works well); chill in refrigerator.
- When ready to make salad: strain and remove the garlic from the infused chilled olive oil.
- Trim the crusts from the stale bread, cut into cubes, and brown them by sautéing over medium heat in 1/4 cup of the garlic-infused olive oil, turning them to brown on all sides; drain on paper towels and set aside.
- Pour the remaining infused oil into a jar and add the cayenne, Tabasco, sugar, and anchovies (which Mr Vincent says are optional, but you shouldn't try to make real Caesar dressing without them), cover with lid, and shake well to mix.
- Break the chilled lettuce leaves into pieces and place in a large bowl; sprinkle the lettuce with the pepper and salt, then pour the olive oil mixture over and mix to thoroughly coat the leaves.
- Put water in a pot and bring to a full boil, then take the egg and boil it for 1 minute; remove, crack the shell, and drop it into the salad.
- Sprinkle the lemon juice over the egg in the salad and then gently stir the egg into the leaves- it will come to have a creamy appearance.
- Presentation: when ready to serve the salad, sprinkle the Parmesan cheese over it and then the croutons, then toss lightly to mix and serve immediately.
- Great with garlic bread!
VINCENT PRICE'S CHICKEN SWEET AND HOT
Mwa-ha-ha-ha! Vincent Price actually was a world class gourmet cook. In 1965, with his wife Mary, he authored "A Treasury of Great Recipes", published by Grosset & Dunlap; the cookbook is still renowned as a masterpiece. Also, Price was the son of a candy manufacturer and the grandson of the inventor of baking powder. This chicken dish was featured either in an advertisement or magazine/newspaper; it is delicious! My preparation notations are in parentheses; FYI, I didn't particularly find it spicy "hot" at all; add more Tabasco if you think you'd like this dish hotter. Enjoy!
Provided by EdsGirlAngie
Categories Whole Chicken
Time 4h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine all of the above ingredients, except chicken, in a pan.
- Heat gently, stirring until jelly is blended and sauce is smooth (it doesn't really thicken a lot, just a little bit).
- Cool.
- Pour sauce over 1 quartered chicken and marinate for 2 or 3 hours (I had a change of plans the day I prepared the marinade; mine marinated overnight).
- Cover and cook in preheated moderate oven (I used 350 degrees F for the first 40 minutes, then raised it to 375 degrees F).
- Uncover, increase oven temperature to hot (I raised it to 425 degrees F) and baste frequently until chicken is an even dark brown.
- (Before I put the chicken in at the higher temperature, I used a large spoon to take out some of the marinade/basting sauce; it seemed to make a lot to me-- I left just enough in the dish to use for basting, but not so little that it would burn at the high) Serve with rice.
Nutrition Facts : Calories 717.1, Fat 43.6, SaturatedFat 20.3, Cholesterol 192.6, Sodium 511.4, Carbohydrate 40, Fiber 0.7, Sugar 28.6, Protein 41.8
Vincent Price Wellington Salad is a delicious and easy-to-make salad that is perfect for a summer party or potluck. It is made with fresh ingredients, including strawberries, blueberries, grapes, pineapple, and kiwi. The salad is then topped with a creamy whipped topping and a sprinkle of nuts. Here are some tips for making the best Vincent Price Wellington Salad:
Tips:
- Use fresh, ripe fruit. This will ensure that your salad is flavorful and delicious.
- Cut the fruit into bite-size pieces. This will make it easier to eat and will help the salad hold together better.
- Add a variety of fruits to your salad. This will make it more colorful and flavorful.
- Be sure to drain the fruit well before adding it to the salad. This will prevent the salad from becoming too watery.
- Chill the salad before serving. This will help the flavors to meld and will make the salad more refreshing.
Conclusion:
Vincent Price Wellington Salad is a delicious and easy-to-make salad that is perfect for any occasion. With its fresh ingredients, creamy whipped topping, and crunchy nuts, this salad is sure to be a hit. So next time you are looking for a refreshing and flavorful salad, give Vincent Price Wellington Salad a try.
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