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Thursday, April 30, 2015

Broccoli Pasta Salad

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

  • Servings: 9
  • 7 ounces broccoli florets
  • 12 ounces pasta, any style
  • 3 carrots, peeled and sliced
  • 2 small red bell peppers, seeded and diced
  • 1 cup baby peas
  • 2 tablespoons grated lemon zest
  • 3/4 cup of your favorite vinaigrette dressing

Recipe

  • 1 thaw peas by running under cold water and drained.
  • 2 cook broccoli florets according to package directions, refrigerate.
  • 3 cook pasta according to package directions, refrigerate.
  • 4 place 1 cup water in 4 quart saucepan, bring to boil and cook carrots 2 to 3 minutes until tender-crisp, drain and chill.
  • 5 combine peppers, peas, lemon zest and remaining ingredients in large bowl, mix together. add chilled broccoli, pasta and carrots.
  • 6 toss gently and chill well before serving.

All-in-one Flavorful Salad

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

  • Servings: 2
  • 2 cups small broccoli florets
  • 3 cups fresh spinach
  • 1 tomato, chopped
  • 1 japanese cucumber, chopped
  • 2 slices bacon
  • 2 hard-boiled eggs, cut into small pieces
  • 1/3 cup thinly sliced onion
  • 1/4 cup shredded colby-monterey jack cheese
  • 1/4 cup rotisserie cooked chicken breast, chopped
  • 1 tablespoon salad dressing, your choice (i used sesame ginger, a liquidy dressing like italian is best)
  • 1 dash salt
  • 1 dash pepper
  • 2 teaspoons mrs. dash seasoning mix

Recipe

  • 1 blanch the broccoli in boiling water for 2 minutes.
  • 2 pan-fry or toast the bacon, until fully cooked. then chop into small pieces.
  • 3 stir the first 9 ingredients together, then toss with dressing, salt, pepper, and mrs. dash.

Broccoli Madeline

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • 1 1/2 lbs broccoli
  • 1/2 cup bacon bits
  • 1 cup cheddar cheese, shredded
  • 1/2 cup raisins
  • 1/2 cup purple onion, chopped
  • 1 cup hellmann's mayonnaise
  • 1/2 cup sugar
  • 3 teaspoons cider vinegar

Recipe

  • 1 cut the brocolli into small pieces, i use some of the tender stems also.
  • 2 combine the bacon bits, broccoli, cheese, rasins, and onion.
  • 3 for the dressing:.
  • 4 mix together in a small bowl the mayonaise, sugar and vinegar. pour this mixture over the brocolli mixture. chill before serving.

Baked Macaroni And Cheese

Total Time: 20 mins Cook Time: 20 mins

Ingredients

  • Servings: 4
  • 1 (10 3/4 ounce) can campbell's condensed cheddar cheese soup
  • 3/4 cup milk
  • 1/8 teaspoon ground black pepper
  • 2 cups hot cooked corkscrew-shaped pasta or 2 cups medium-shell shaped pasta
  • 1 tablespoon dry bread, crumbw
  • 2 tablespoons butter, melted

Recipe

  • 1 stir the soup, milk, black pepper and pasta in a 1-quart baking dish.
  • 2 stir the bread crumbs and butter in a smalll bowl. sprinkle the bread crumb mixture over the pasta mixture.
  • 3 bake at 400f for 20 minutes or until the pasta mixture is hot and bubbling.
  • 4 serving suggeston: serve with grilled ham steak, a tossed salad with tomatoes and red wine vinegar dressing. for dessert, serve baked apples with brown sugar and cinnamon.

Bayonne Ham And Sheep's Milk Cheese Terrine

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

  • Servings: 12
  • 1 1/2 lbs bayonne ham, sliced 1/8 inch thick
  • 1 1/2 lbs sheep's milk cheese, sliced 1/8 inch thick
  • 1/2 teaspoon sherry wine vinegar
  • 1 1/2 teaspoons extra virgin olive oil
  • 1/2 tablespoon chopped fresh parsley
  • kosher salt
  • freshly ground pepper
  • 4 cups frisee or 4 cups other salad greens
  • 1 teaspoon olive oil
  • all-purpose flour

Recipe

  • 1 cut the ham and the cheese into 20 to 23 very thin slices each, with a minimum measurement of 9 1/2 by 3 1/2 inches.
  • 2 it is better to have slightly larger slices that can be trimmed to fit the terrine exactly than to have pieces that are too small.
  • 3 line a 9 1/2 by 3 1/2 x 3 1/2 inch terrine generously with plastic wrap, leaving enough overhang to cover the top of the terrine when it is filled.
  • 4 starting with a layer of cheese, alternate layers of ham and cheese until the mold is completely filled, approximately twenty layers of each.
  • 5 cover the top with the overlapping plastic wrap and press down firmly.
  • 6 refrigerate overnight.
  • 7 unmold by firmly pulling the plastic up and out of the mold.
  • 8 place on a cutting board, and using a very sharp knife, cut as many ½-inch-thick slices as you will be serving and store the remaining terrine in the refrigerator for up to 1 week.
  • 9 to make the vinaigrette, stir together all of the ingredients in a small bowl.
  • 10 arrange the fris?
  • 11 e on each of four plates, dress the lettuce with the vinaigrette, and set aside.
  • 12 warm the olive oil in a nonstick pan over high heat.
  • 13 lightly dust both sides of the terrine slices with flour and add them to the pan.
  • 14 working very quickly, saut?
  • 15 the slices on both sides just until lightly browned, but not long enough to melt the cheese, approximately 30 to 60 seconds.
  • 16 lay 1 slice on top of each salad and serve immediately.

Beth's Best Broccoli Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

  • 1 head fresh broccoli, cut into small pieces
  • 1 cup celery, sliced small
  • 1/2 cup green onion, sliced small (whole onion)
  • 1 cup red grapes, halved
  • 1/2 cup toasted slivered almonds or 1/2 cup sliced almonds
  • bacon bits (to taste)
  • 1 cup mayonnaise
  • 1/4 cup sugar
  • 2 teaspoons red wine vinegar

Recipe

  • 1 cut broccoli into small pieces.
  • 2 slice celery and green onions.
  • 3 halve grapes.
  • 4 toss all vegetables together.
  • 5 add almonds and bacon bits.
  • 6 pour dressing over veggies, fruit and nuts.
  • 7 mix lightly.
  • 8 sprinkles extra almonds over top of salad for appeal.
  • 9 let set in refrigerator in a covered bowl for at least one hour.

Apple Pineapple Salad

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

  • Servings: 16
  • 1 (20 ounce) can unsweetened pineapple chunks
  • 1/4 cup reduced fat margarine
  • 2 tablespoons lemon juice
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 2 tablespoons sugar
  • 3 cups chopped unpeeled red apples
  • 2 cups green grapes
  • 2 teaspoons poppy seeds
  • 3/4 cup chopped pecans, toasted

Recipe

  • 1 drain pineapple juice into a saucepan.
  • 2 add margarine and lemon juice; cook over medium heat until margarine is melted.
  • 3 in a small bowl, combine cornstarch and water until smooth; stir into juice mixture.
  • 4 bring to a boil; boil and stir for 2 minutes.
  • 5 reduce heat; add sugar.
  • 6 cool to room temperature; about 30 minutes.
  • 7 in a large bowl, combine pineapple, apples, grapes and poppy seeds.
  • 8 add the dressing; toss to coat.
  • 9 cover and chill for at least 1 hour.
  • 10 just before serving; gently toss in pecans.

All-purpose Marinade For Fish (salmon, Swordfish Or Shark)

Total Time: 1 hr 2 mins Preparation Time: 2 mins Cook Time: 1 hr

Ingredients

  • 1/4 cup sweet sherry, can use dry
  • 1/4 cup salad oil
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 -2 garlic clove, minced
  • 1 dash worcestershire sauce
  • ground pepper, to taste

Recipe

  • 1 combine all ingredients.
  • 2 marinate fish from 1-2 hours depending on thickness.
  • 3 use to baste while cooking.

Audie's Jalapeno Peppers

Total Time: 42 mins Preparation Time: 30 mins Cook Time: 12 mins

Ingredients

  • Servings: 48
  • 1 lb bulk lamb sausage, hot or mild
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup mexican cheese, shredded
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 24 large jalapeno peppers, fresh
  • 24 slices bacon, cut in half crosswise
  • 48 wooden skewers, 3 inch
  • ranch salad dressing

Recipe

  • 1 preheat grill. soak forty-eight 3 inch wooden skewers or toothpicks in water for 30 minutes. drain.
  • 2 meanwhile, in large skillet cook sausage until brown. drain fat. in large bowl combine sausage,cream cheese,shredder cheese,garlic powder and onion powder. set aside.
  • 3 halve jalapeno peppers lengthwise. remove seeds and membranes, leaving stems intact. spoon about 1 tablespoon cream cheese mixture into each. wrap bacon pieces around stuffed peppers, securing with skewers.
  • 4 grill peppers on the rack of an uncovered grill directly over mediun heat for 9 to 12 minutes or until bacon is crisp, turning frequently.
  • 5 serve with ranch dressing.

August Bean Salad (insalata Di Fagiolini)

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

  • Servings: 4
  • 3/4 lb tomato (preferably heirloom)
  • 1 lb yellow string bean, trimmed
  • 1 lb green string bean, trimmed
  • 2 small carrots, julienned
  • 1/2 bunch chives, cut into 2-inch lengths
  • 2 small summer squash, julienned
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • salt, to taste
  • fresh ground black pepper, to taste
  • 3 ounces parmigiano-reggiano cheese, shaved (optional)

Recipe

  • 1 bring saucepan of salted water to boil. drop tomatoes into water and boil 30 seconds; drain, peel, seed and cut into ¼ inch pieces.
  • 2 steam beans until crisp-tender. immediately chill in ice water; drain.
  • 3 in a large bowl, combine beans, carrots, chives, squash and tomato strips. add oil, vinegar and generous pinch salt and pepper; stir gently to combine. top with cheese and serve.

Broccoli Pasta Salad

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

  • Servings: 4
  • 1 cup small broccoli floret
  • 1 1/4 cups small cooked whole wheat shell pasta
  • 1/2 cup raisins
  • 1/3 cup chopped red onion
  • 1/4 cup cooked turkey bacon
  • 1/4 cup sunflower seeds
  • 1/3 cup fat-free mayonnaise
  • 1 tablespoon cider vinegar
  • 1/2 teaspoon sugar substitute, such as splenda

Recipe

  • 1 cut turkey bacon into 1/2 inch strips, brown and drain well.
  • 2 cook pasta and drain, then rinse in cold water until the pasta is cooled.
  • 3 in a large bowl, mix chopped broccoli, pasta, raisins, onion, cooled bacon, and sunflower seeds.
  • 4 in a small bowl, mix mayonnaise, vinegar and splenda until well blended.
  • 5 pour dressing over salad and toss until well coated.
  • 6 chill for at least 30 minutes before serving.

Best-of-summer Salad

Total Time: 29 mins Preparation Time: 25 mins Cook Time: 4 mins

Ingredients

  • Servings: 8
  • 12 ounces sugar snap peas, trimmed (3 cups)
  • 12 ounces green beans, trimmed, cut into 1-inch lengths (3 cups)
  • 12 ounces summer squash, cut into 1-inch cubes (about 3-1/2 cups)
  • 2 cups cherry tomatoes, stemmed, halved
  • 2 medium red bell peppers, stemmed, seeded, cut into 1-inch cubes
  • 2 cups fresh basil leaves (packed)
  • 1 large garlic clove
  • 1 teaspoon salt
  • 1/2 cup olive oil
  • 1 cup plain yogurt
  • 1 head red leaf lettuce

Recipe

  • 1 heat large pot of water to boiling. add peas and beans and cook until crisp-tender, about 4 minutes. drain in colander, then quickly cool under cold running water. pat dry. combine peas, beans, squash, tomatoes, and peppers in large mixing bowl.
  • 2 process basil, garlic, and salt in blender or food processor until pureed. add oil and yogurt and process until blended. pour dressing over vegetables and toss to coat. let stand at room temperature 1 hour to marinate.
  • 3 line wide serving bowl with lettuce leaves and spoon vegetables onto lettuce.

Broccoli Macaroni Salad

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

  • Servings: 12
  • 2 cups uncooked small elbow macaroni, cooked,drained,rinsed in cold water,cooled
  • 3/4 cup red bell pepper, seeded,in small dice
  • 3/4 cup red onion, finely chopped
  • 1 stalk celery, finely chopped
  • 3/4 cup raisins or 3/4 cup sultana
  • 2 -2 1/2 cups fresh broccoli florets, cut into very small pieces
  • 1/4 cup sunflower seeds (optional)
  • 1/3 cup mayonnaise (regular or light)
  • 1/2 cup miracle whip (regular or light)
  • 2 tablespoons apple cider vinegar
  • 4 teaspoons granulated sugar, to taste
  • 1/4 teaspoon ground black pepper, to taste
  • 1/2 teaspoon salt, to taste

Recipe

  • 1 in a large bowl, combine noodles, veggies, raisins, and sunflower seeds.
  • 2 in a small bowl, combine mayonnaise, miracle whip, vinegar, and sugar well.
  • 3 pour dressing over salad and mix well.
  • 4 season with salt and pepper to taste.
  • 5 chill for at least 1 hour before serving in a covered bowl.
  • 6 stir again before serving and adjust seasonings if needed.
  • 7 if too dry, add a an extra spoonful of may or miracle whip if desired.

Apple Pomegranate Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • Servings: 8
  • 4 -5 large apples, peeled and cut into small pieces
  • pomegranate seeds, from at least 2 pomegranates
  • 2 cups heavy whipping cream
  • 1 teaspoon vanilla
  • 5 tablespoons powdered sugar
  • pecans
  • raisins
  • banana

Recipe

  • 1 whip cream with vanilla and sugar.
  • 2 combine the whipped cream with the apples and pomegranates.
  • 3 add any other toppings you like such as pecans, bananas, raisins, etc.

Aubergine Or Eggplant Salad

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Ingredients

  • Servings: 6
  • 3 -4 aubergines
  • 3/4 cup olive oil
  • 1 small grated onion
  • 1 tablespoon vinegar
  • 1 -2 garlic clove, crushed
  • salt and pepper
  • 1 large tomato, chopped
  • black olives (garnish)
  • green pepper (garnish)

Recipe

  • 1 wash aubergines, place in baking pan and bake in moderate oven (about 350°f) for about one hour or until soft.
  • 2 allow the skin to turn black so as to give a smoky flavour to the salad.
  • 3 skin aubergines while still hot and chop in small pieces.
  • 4 mix with onion, garlic, tomatoes, oil, vinegar, salt and pepper.
  • 5 garnish with olives and pepper rings.
  • 6 serve with roast meat, and grilled or fried fish or as appetizer.
  • 7 serves six.

Baked Macaroni

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

  • 1 lb ground beef
  • 1 (1 lb) box elbow macaroni, cooked according to package directions
  • 1 (10 1/2 ounce) can tomato soup, undiluted
  • 1 (10 1/2 ounce) can vegetable soup, undiluted
  • 1 medium onion, chopped
  • salt and pepper
  • tossed green salad
  • 1 loaf crusty bread (your favorite)

Recipe

  • 1 preheat oven to 350°.
  • 2 place ground beef in a deep casserole dish.
  • 3 add onions and cooked macaroni; mix well.
  • 4 add tomato soup; mix.
  • 5 add vegetable soup; mix well.
  • 6 season to taste with the salt and pepper; mix well.
  • 7 cook for about 45 minutes to an hour, until ground beef is cooked and the top of the casserole is nice and crispy.
  • 8 serve with salad and crusty bread and you have a great meal for minimal time and money.

Broccoli Pie

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

  • Servings: 6
  • 2 pizza dough
  • 1 lb broccoli, cut into bite size pieces
  • 1 1/2 lbs potatoes, peeled and boiled until somewhat soft
  • 1/2 lemon, juice of
  • 4 garlic cloves, sliced
  • 1 teaspoon basil
  • 1/2 teaspoon oregano
  • pasta or pizza sauce

Recipe

  • 1 lightly steam the broccoli.
  • 2 cut the potatoes into the size that would be used for potato salad.
  • 3 mix the broccoli, potatoes, lemon juice, garlic, basil, and oregano together.
  • 4 divide pizza dough into two parts, 1 slightly more than half the dough.
  • 5 roll out bigger piece and place on pizza peel.
  • 6 top with broccoli/potato mixture.
  • 7 roll out smaller piece of dough and place on top of the bottom of the pie.
  • 8 using a rolling motion, bring the lower crust over the top crust and seal.
  • 9 bake at 450 on a pizza stone for 15 minutes.
  • 10 serve with pizza sauce.

Allegedly Original Cobb Salad Dressing

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

  • Servings: 12
  • 2 egg yolks
  • 2 cups olive oil
  • 1 lemon, juiced
  • 3 tablespoons worcestershire sauce
  • 1 tablespoon dijon mustard
  • 1 clove garlic, minced
  • 1/2 cup water
  • salt and pepper

Recipe

  • 1 whisk egg yolks vigorously until they turn pale yellow.
  • 2 slowly incorporate oil to form an emulsion.
  • 3 add remaining ingredients and season with salt and pepper.

Bayou Carlin Coleslaw

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

  • Servings: 4
  • 1/3 cup wine vinegar
  • 1/4 cup vegetable oil
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon tabasco sauce (i like a little more)
  • 4 cups cabbage, shredded (all green, or a combo of green and red)
  • 1 carrot, grated
  • 1/4 cup green pepper, chopped
  • 2 teaspoons onions (minced or grated)

Recipe

  • 1 in a large bowl, whisk together the vinegar, oil, sugar, salt, dry mustard, celery salt and tabasco sauce. add the cabbage, carrot, green pepper and onion; toss together to thoroughly coat. cover and refrigerate, tossing again before serving.

Bayside Waldorf Salad

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

  • Servings: 2
  • 1 (3 ounce) envelope bumble bee premium albacore tuna
  • 4 ounces small shell pasta, cooked according to packaged directions and drained
  • 1/2 cup red grapes, halved
  • 1/2 cup chopped apple
  • 2 teaspoons chopped walnut pieces
  • 3 tablespoons mayonnaise
  • lettuce leaf

Recipe

  • 1 in bowl, mix shell pasta, red grapes, apple, celery, walnut pieces and mayonnaise.
  • 2 add albacore to salad; toss to combine.
  • 3 spoon over lettuce leaves.

Auberge Blend - Herbes De Provence

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • 1 tablespoon dried basil
  • 1 tablespoon dried thyme
  • 1 tablespoon marjoram
  • 1 tablespoon dried summer savory
  • 1 tablespoon dried chervil
  • 1/2 tablespoon rosemary
  • 1 -2 teaspoon dried lavender flowers
  • 1 teaspoon dried tarragon
  • 1 teaspoon dried mint
  • 1/2 teaspoon dried oregano
  • 1 bay leaf, crumbled
  • fennel seed (optional)
  • dried sage (optional)

Recipe

  • 1 mix all the herbs together in a large bowl.
  • 2 put the herbs in a jar with a screw top lid and shake together once again.
  • 3 make sure it is well sealed and store away from direct sunlight in a cool, dark and dry area.
  • 4 use in all types of french cooking, on barbeques and grills, roast meats and poultry, sprinkle onto salads, in baked breads and gratins, pizzas and hot breads, kebabs and brochettes -- the list is endless!

Broccoli Pasta Salad

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

  • 1/2 lb broccoli floret
  • 16 ounces fusilli
  • 1 cup ranch dressing
  • 1/3 cup italian dressing
  • 1 pinch salt & pepper (optional to taste)

Recipe

  • 1 1. cook fusilli pasta as directed.
  • 2 2. cut up the broccoli into florets and steam for 5 minutes. broccoli should be crisp.
  • 3 3. cool pasta and broccoli in a large bowl.
  • 4 4. mix ranch and italian dressings.
  • 5 5. add dressing mix to cooked pasta and broccoli bowl.
  • 6 6. serve chilled. make up to 2 days in advance.

Apple Pineapple Cheese Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • Servings: 8
  • 3 medium tart apples, unpeeled and diced
  • 2 tablespoons lemon juice
  • 1/4 cup chopped red onion
  • 2 cups sliced celery
  • 1 (20 ounce) can pineapple chunks, well drained
  • 8 ounces sharp cheddar cheese, cut into small cubes
  • 3/4 cup slivered almonds, toasted
  • 1/2 cup reduced-fat sour cream
  • 1/4-1/2 cup mayonnaise mayonnaise
  • salt and pepper, to taste
  • lettuce leaf

Recipe

  • 1 toss the diced apple with the 2 tbsp lemon juice and them place in a large mixing bowl.
  • 2 add the chopped red onion, sliced celery, well-drained pineapple chunks, diced cheese and toasted almonds to the mixing bowl.
  • 3 in a seperate bowl, mix together the sour cream and mayonnaise (start with just 1/4 cup of mayo).
  • 4 add sour cream/mayo mixture to the salad and toss to evenly coat.
  • 5 add salt and pepper to taste and, if necessary, more mayonnaise.
  • 6 serve on lettuce leaves.

Blue-ribbon Potato Salad

Audrey Hepburn's Favorite Salad Dressing

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

  • Servings: 10
  • 9 ounces seasoned rice wine vinegar
  • 1 ounce extra virgin olive oil
  • 1 teaspoon soy sauce

Recipe

  • 1 whisk together [or shake in a jar with the lid on].
  • 2 add more soy sauce to taste.

All-the-fixins Curried Chicken Salad

Total Time: 15 mins Cook Time: 15 mins

Ingredients

  • Servings: 4
  • 2 skinless chicken thighs, cooked, diced
  • 2 celery ribs, chopped
  • 2 tablespoons onions, minced fine
  • 1/2 apple, peeled, diced
  • 1/2 cup raisins
  • 1/2 teaspoon curry powder
  • 2 tablespoons mango chutney (sweet)
  • 1/4 teaspoon hot sauce
  • salt
  • 1/3 cup mayonnaise

Recipe

  • 1 combine all the ingredients. refrigerate. easy-peasy!
  • 2 all of the amounts are approximate (i had to put in numbers for the recipe) -- adjust to your taste. i use leftover roast chicken -- dh usually makes a lot at a time, so we have leftovers. i prefer golden raisins. if the chutney is chunky, you can chop it tiny or leave it as is. i use a few shakes of a mild hot sauce like green tabasco; you can substitute black or cayenne pepper. use as much mayo as you like (i use hellman's/best foods); or substitute greek yogurt.
  • 3 this is yummy by itself, but also makes a good sandwich. i particularly like it with butter lettuce on a croissant or brioche.

Broccoli Pine Nut Pasta Salad

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

  • Servings: 5
  • 1/2 lb farfalle pasta or 1/2 lb bow tie pasta, cooked,drained,and kept warm
  • 5 cups broccoli florets, steamed until crip-tender
  • 1/4 cup extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 1/2 cups chopped yellow bell peppers
  • 1 1/2 cups chopped tomatoes
  • 1 tablespoon capers
  • 2 tablespoons fresh lemon juice
  • salt and pepper
  • 1/4 cup toasted pine nuts
  • chopped fresh parsley
  • balsamic vinegar
  • lemon wedge

Recipe

  • 1 heat the olive oil in a saucepan; add the garlic and saute in the oil for about 2 minutes, stirring frequently.
  • 2 remove from the heat.
  • 3 place cooked pasta into a serving bowl; add garlic-oil mixture and toss gently.
  • 4 add the broccoli, bell peppers, tomatoes, and capers to the pasta; toss to combine.
  • 5 right before ready to serve, add in the lemon juice and salt and pepper to taste; toss gently.
  • 6 sprinkle pine nuts and parsley on top; serve immediately.
  • 7 pass around a cruet of balsamic vinegar and lemon wedges for those who want to add a little splash of zesty flavor to their pasta dish.

Bayou Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • Servings: 6
  • 3 cups rice, cooked
  • 2 cups shrimp, cooked, peeled, crawfish if you have
  • 2 cups celery, chopped
  • 1 cup peas, frozen
  • 1/4 cup stuffed green olive, sliced
  • 1 cup mayonnaise
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 1 teaspoon pepper

Recipe

  • 1 mix.
  • 2 chill.

Broccoli Pecan Salad

Total Time: 18 mins Preparation Time: 15 mins Cook Time: 3 mins

Ingredients

  • Servings: 8
  • 6 cups frozen broccoli florets
  • 1/4 cup celery, chopped
  • 1/4 cup raisins
  • 4 green onions, thinly sliced
  • 1/2 cup cherry tomatoes, quartered
  • 5 slices bacon, cooked and crumbled
  • 1/2 cup mayonnaise
  • 1/4 cup honey
  • 2 teaspoons lemon juice
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup grapes, quartered
  • 1/2 cup pecans

Recipe

  • 1 cook broccoli in water for 3 minutes, drain well.
  • 2 mix broccoli and next 5 ingredients.
  • 3 separately mix remaining ingredients to make the salad dressing. feel free to add additional seasonings to the dressing.
  • 4 pour dressing over broccoli, mix well and serve. refrigerate any leftovers.

Bayou Sausage And Chicken Gumbo

Total Time: 4 hrs Preparation Time: 1 hr Cook Time: 3 hrs

Ingredients

  • 1 cup flour
  • 1 cup oil
  • 1 diced red pepper
  • 1 diced green pepper
  • 4 stalks celery
  • 1 diced onion
  • 2 tablespoons creole seasoning
  • 1 lb skinless bone-in chicken
  • 5 andouille sausages, sliced into thick coins
  • 5 cups water
  • file powder or parsley flakes

Recipe

  • 1 to make the roux:
  • 2 in a large pot, combine oil and flour over low/med heat. stir continuously, careful not to scorch. mixture will start to brown, its ready when its the color of milk chocolate.
  • 3 the gumbo:
  • 4 to your roux, add the diced veggies and stir to coat with roux. cook for about 5 minutes
  • 5 stir in the creole seasoning (adjust to your taste- we use tony chachere seasoning).
  • 6 add the chicken and sausage. (we use chicken thighs but any cut of meat will do) at this point, the veggie mixture will be browning and looking like a mush of colors. pour in the water. give it a good stir and cover. let it cook for about 2-3hours on low, or until the meat is falling off the bones.
  • 7 serve hot over rice with a side of potato salad. sprinkle file or parsley on top. enjoy!

Broccoli Pasta Slaw

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

  • Servings: 3
  • 8 ounces bow tie pasta, cooked and cooled
  • 16 ounces broccoli (broccoli slaw, shredded)
  • 1 cup almonds, slivered
  • 1 cup cranberries, dried
  • 1/2 cup yogurt, plain lowfat
  • 1/4 cup mayonnaise, lowfat
  • 3 tablespoons cider vinegar
  • 1 tablespoon sugar
  • 1/4 teaspoon cayenne pepper
  • salt and pepper, to taste

Recipe

  • 1 cook pasta in boiling, salted water until al dente. cool.
  • 2 add pasta, broccoli slaw, almonds, and dried cranberries to a large bowl. in a separate bowl, whisk together the yogurt, mayonnaise, cider vinegar, sugar, cayenne, salt and pepper. add the dressing to the broccoli and stir to combine. check seasonings and adjust.

Broccoli Peanut Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

  • Servings: 6
  • 1 lb broccoli floret
  • 3 tablespoons wine vinegar
  • 3 tablespoons canola oil
  • 1/4 cup peanut butter
  • 1 tablespoon low sodium soy sauce
  • 1 teaspoon splenda artificial sweetener
  • 1/4 teaspoon ginger (i used powdered)
  • 1/4 cup chopped dried cherries (may use cranberries)
  • 1/4 cup chopped dry roasted salted peanut

Recipe

  • 1 in a large bowl, whisk together the vinegar, oil, peanut butter, soy sauce, splenda and ginger.
  • 2 cut the broccoli into bite sized pieces and place in the bowl with the dressing.
  • 3 throw the dried fruit and peanuts into the bowl as well and toss everything together.
  • 4 cover and refrigerate - can be made up to 2 days in advance.

Bbq (grilled) Lamb And Mushrooms With Lemon

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

  • Servings: 4
  • 4 lemons
  • 1/4 cup olive oil
  • 2 cloves garlic, crushed
  • seasoning, to taste
  • 400 g mushrooms, thickly sliced
  • 500 g lamb tenderloins or 500 g lamb backstraps
  • 150 g mixed salad greens
  • 1/2 loaf turkish bread, thickly sliced

Recipe

  • 1 cut 2 lemons into 4 wedges and set aside.
  • 2 juice the remaining lemons, and whisk their juice, the oil, garlic and seasonings together in a small jug.
  • 3 place the mushrooms in a large bowl, and the lamb in a shallow dish and pour a 1/2 of the marinade over each, turning well to combine.
  • 4 marinate both for 15 minutes.
  • 5 cook the lamb on a greased bbq (grill) plate over medium high heat for 4-5 minutes on each side (for medium) or until cooked to your liking.
  • 6 remove to a foil covered plate and allow to rest.
  • 7 cook the mushrooms on the bbq (grill) plate for 3-4 minutes or until just tender.
  • 8 remove to a plate.
  • 9 cook the reserved lemon wedges and turkish bread on the hot plate until warmed through.
  • 10 slice the lamb across the grain into thick slices and arrange it and the mushrooms over the salad leaves divided between 4 serving plates.
  • 11 accompany with the bbqued lemon wedges and bread.

Broccoli Madaline Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

  • Servings: 6
  • 1 lb broccoli floret
  • 8 ounces shredded sharp cheddar cheese
  • 1/2 cup purple onion
  • 1/2 cup raisins
  • 1/3 cup bacon bits
  • 1 cup mayonnaise
  • 3 tablespoons sugar
  • 1 tablespoon vinegar

Recipe

  • 1 wash and drain broccoli.
  • 2 cut broccoli into bite size pieces.
  • 3 put broccoli into a bowl.
  • 4 add shredded sharp cheddar cheese.
  • 5 chop purple onion fine.
  • 6 add to above ingredients.
  • 7 add raisins and bacon bits and mix all ingredients well.
  • 8 dressing: mix mayo, sugar, and vinegar well.
  • 9 pour dressing over salad and mix well.

Broccoli In A Sour Cream Tomato Dressing

Total Time: 8 mins Preparation Time: 1 min Cook Time: 7 mins

Ingredients

  • Servings: 6
  • 2 lbs fresh broccoli or 2 (10 ounce) packages frozen broccoli
  • 1 cup sour cream
  • 2 tablespoons tomato paste
  • 1/4 teaspoon dried basil
  • 2 teaspoons capers

Recipe

  • 1 trim broccoli and steam until tender, or cook frozen broccoli according to package instructions.
  • 2 drain and cool.
  • 3 combine sour cream through capers, toss with broccoli and chill.

Broccoli Pasta With Salmon

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

  • Servings: 4
  • 400 g broccoli
  • 1 pinch salt
  • 350 g pasta (fussili are great)
  • 100 g smoked salmon
  • 2 eggs
  • 6 teaspoons milk
  • 1 teaspoon black pepper

Recipe

  • 1 wash and clean the broccoli, cut it into small flowers and cook it in boiling saltwater for 4 minutes.
  • 2 set aside.
  • 3 take it out and cook the pasta in the same water until al dente.
  • 4 set aside.
  • 5 cut the salmon into thin slices and then into bites (never into cubes).
  • 6 whisk the eggs and add milk, a pinch of salt and the freshly grinded black pepper.
  • 7 put the pasta in a nice salad bowl, pour the eggs over it, add the broccoli and at last the salmon and blend.
  • 8 serve or store in fridge for up to 24 hours.

Audrey's Sunshine Raisin Broccoli Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

  • Servings: 6
  • 6 cups chopped fresh broccoli, including stems blanched, drained and cooled (i do not blanch, but leave it like it is)
  • 1 cup raisins
  • 1/2 lb bacon, fried crisp and crumbled
  • 1/3 cup coarsely chopped fresh red onion
  • 1/4 cup sugar
  • 2 tablespoons cider vinegar
  • 1 cup mayonnaise
  • 1/4 cup roasted sunflower seeds (optional)

Recipe

  • 1 layer broccoli, raisin, bacon and onion in 2 1/2 quart serving bowl.
  • 2 mix sugar, vinegar, and mayonnaise.
  • 3 together in small bowl; spread over onions sealing to edges of bowl.
  • 4 sprinkle sunflower seeds on top.
  • 5 cover and refrigerate to chill well.
  • 6 just before serving, toss thoroughly.
  • 7 i do not put the bacon in until i toss it before serving.
  • 8 i also just bought the packages of broccoli that was ready to serve.

Best Broccoli Salad

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

  • Servings: 8
  • 1 bunch broccoli (tops only, broken into small pieces)
  • 1/2 cup raisins
  • 1 cup sunflower seeds
  • 1 small onion, chopped (or less)
  • 1 lb bacon, fried crisp and crumbled
  • 1 cup mayonnaise
  • 1/2 cup sugar
  • 2 tablespoons apple cider vinegar

Recipe

  • 1 combine all the salad ingredients, tossing well to mix.
  • 2 mix the dressing ingredients together then toss with the salad mix.
  • 3 let stand at least 1 hour in the refrigerator (can be made the day before).

Alexandria Salad

Total Time: 8 hrs 10 mins Preparation Time: 10 mins Cook Time: 8 hrs

Ingredients

  • Servings: 4
  • 1 (3 ounce) package apricot gelatin
  • 1 cup orange juice
  • 1 cup buttermilk
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tablespoon orange juice concentrate
  • 1 tablespoon sugar
  • 1 orange, zest of

Recipe

  • 1 mix the orange juice and jello in a sauce pan.
  • 2 and heat to boiling.cool and then add the buttermilk.
  • 3 refrigerate and chill until set.
  • 4 in a bowl mix remaining ingredients, stirring.
  • 5 to dissolve the sugar.
  • 6 serve the salad with a dollop of the mayo/sour cream mixture. you may want to.
  • 7 "frost" the top of the salad with this mix if not placing in a mold.

Alfredo Sauce

Total Time: 15 mins Cook Time: 15 mins

Ingredients

  • Servings: 2
  • 1/2 cup butter
  • 8 ounces cream cheese
  • 8 ounces half-and-half cream
  • 1/4 cup parmesan cheese
  • 1 teaspoon garlic powder
  • black pepper (to taste)

Recipe

  • 1 melt butter in sauce pan.
  • 2 add cream cheese and whisk as you add half-and-half.
  • 3 whisk until smooth adding cheese, garlic powder and pepper.
  • 4 simmer until heated through.
  • 5 pour over any pasta you choose, we even liked it on cheese tortellini.
  • 6 serve with a nice green salad, garlic bread, and a nice glass of wine.
  • 7 very filling!
  • 8 thanks so much for all the reviews! this is a recipe that is basic, as you can see from all the suggestions! i hope that everyone continues to enjoy it, review it, and add your suggestions! thanks again! grits.

Authentic German Potato Salad

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

  • 2 lbs baby red potatoes (or your favorite potato)
  • 1 large onion
  • 1 lb bacon
  • 6 tablespoons vinegar (or to taste)
  • 1/3 cup oil
  • 1 beef bouillon cubes or 1 vegetable bouillon cube
  • 1 bunch green onion
  • 2 tablespoons fresh parsley
  • 3 tablespoons brown mustard (according to your taste)

Recipe

  • 1 boil peeled or skins-on (according to your preference) potatoes in water and bouillon for 15-20 minutes. (this may take longer if you are at high altitude). don't let them get too soft - a fork should go in but the potatoes should not fall apart.
  • 2 fry bacon and crumble bacon into small pieces.
  • 3 dice the onion and fry it in the bacon grease.
  • 4 chop the potatoes into cubes.
  • 5 mix the bacon, onion, oil, mustard, and vinegar together in a bowl that will be large enough to hold your potatoes.
  • 6 chop the green onions.
  • 7 toss the cooled potatoes in your sauce along with the green onions.
  • 8 sprinkle with parsley, salt and pepper to taste.

Basque Potato Salad

Total Time: 3 hrs 20 mins Preparation Time: 3 hrs Cook Time: 20 mins

Ingredients

  • Servings: 6
  • 8 medium potatoes
  • 1/3 cup green onion, sliced
  • 1 cup celery, sliced
  • 1/3 cup pimiento, chopped
  • 2/3 cup bay shrimp, cooked
  • 1/2 cup italian kitchen wine vinegar
  • 1 tablespoon salad oil
  • 1 1/2 cups mayonnaise
  • 2 tablespoons sweet pickle relish
  • salt, to taste
  • pepper, to taste
  • garlic powder, to taste

Recipe

  • 1 bring potatoes to a boil in a large pot. reduce the heat and boil them for approximately 20 min or until a fork pokes through their centers easily. place them in cold water immediately. peel and then dice the potatoes approximately 1/3 inch thick.
  • 2 place them in a 2 qt bowl and add vinegar. stir gently and set aside for 20 minute mix salad oil with the mayonnaise and then add with all remaining ingredients. stir gently. place bowl in fridge for at least 2 hours so the flavors will intensify.

Basque Tuna & Potato Casserole

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

  • Servings: 4
  • 2 lbs fresh tuna
  • 5 tablespoons olive oil
  • 1 onion, diced
  • 4 garlic cloves, chopped fine but not minced
  • 2 green peppers, diced
  • 2 large tomatoes, seeded and diced
  • 1 teaspoon paprika
  • 1 fresh chili peppers or 1 pinch cayenne
  • 1/2 teaspoon sea salt (or to taste)
  • 1/4 teaspoon pepper
  • 2 lbs potatoes, peeled and sliced
  • water
  • 1/2 cup wine (optional)
  • 2 tablespoons fresh parsley, minced (optional)

Recipe

  • 1 cut the fish into large, chunky pieces (about 1 1/2 inch squares).
  • 2 heat the olive oil in a large stove-top safe casserole dish or pot. (i'd use a nice heavy cast iron pot). add in the onion, garlic, peppers and tomatoes and fry over a low heat for about ten minutes.
  • 3 when the onion is looking cooked, add the paprika, cayenne, salt and pepper and cook for another few minutes.
  • 4 add in the potatoes then add just enough water to cover the potatoes and veggies. bring up to a gentle boil.
  • 5 when the potatoes are nearly done, add in the tuna and the wine and cook for a further 15 minutes all depending you may need to add a little more liquid if it's drying up, or let some cook off if it's too runny. garnish with the parsley if using.
  • 6 serve with crusty bread and a salad!

Batata Slata -- Moroccan Potato Salad

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

  • Servings: 6
  • 5 large potatoes
  • 4 tablespoons fresh flat leaf parsley, finely chopped
  • 1 fresh tomato, grated
  • 1/2 cup sweet onion, chopped
  • 1 fresh lemon
  • 2 -4 tablespoons vegetable oil
  • 1/2 teaspoon cooking salt, to season potatoes

Recipe

  • 1 you want good waxy boiling potatoes for this. the cooking salt is for seasoning and cooking the potatoes inches the 1 teaspoons of salt listed is for after potatoes are cooked and is only approximate; salt to taste.
  • 2 peel the potatoes and cut into 1-inch chunks.
  • 3 boil potatoes in salted water until cooked through and not mushy.
  • 4 drain cooked potatoes and allow to cool though still quite warm.
  • 5 add remaining ingredients and refrigerate 6 hours or overnight is best. the salt to season is your personal choice.
  • 6 the amount of lemon juice or vinegar and oil will vary according to your potatoes, so season with these accordingly. this salad should be more tangy than oily. at times, 2-4 tablespoons of mayonnaise is added this too is authentic. this depends on the mood of the cook/consumers.
  • 7 to make this into another very popular salad; batata and zrodia slata, simply add 3 cooked carrots cut into approximately 4mm coins. season accordingly. you will notice the lack of use of black pepper in this dish. i have not to date had a batata or a batata and zrodia slata which contained black pepper.

Broiled Halibut With A Zesty Tomato-garlic Salsa

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

  • Servings: 6
  • vegetable oil
  • 2 lbs halibut fillets (alternatives -- cod, haddock, red snapper)
  • 3 tablespoons butter, melted
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon pepper
  • 1/2 teaspoon dried dill weed (rub between fingers to waken flavor)
  • 2 large garlic cloves, crushed
  • 1/4 cup dry wine
  • 2 tablespoons lemon zest
  • 2 limes, cut into wedges
  • tomato-garlic salsa (see below)

Recipe

  • 1 lightly oil rack in broiler pan.
  • 2 rinse halibut and pat dry withh paper towels; place fish fillets on the prepared rack.
  • 3 in a small bowl, mix together the butter, salt, pepper, dill weed, garlic, wine and lemon zest. brush half of this mixture over the fish.
  • 4 set the oven to broil (550 degrees f.).
  • 5 broil fillets about 4 inches from heat until light brown, approximately 5 minutes.
  • 6 carefully flip the fish fillets and brush with the remaining butter mixture. fillets should flake easily, but remain moist. approximately 4 or 5 minutes longer.
  • 7 serve broiled halibut filets dressed with the tomato-garlic salsa over rice, lime wedges, and a fresh garden salad.
  • 8 tomato-garlic salsa:.
  • 9 2 cloves garlic, minced.
  • 10 2 medium tomatoes, seeded and chopped.
  • 11 1/2 cup scallions, chopped.
  • 12 1 serrano chili or jalapeno pepper, seeded and minced.
  • 13 1 tablespoon cilantro, finely snipped.
  • 14 1 1/2 tablespoons lime juice.
  • 15 1 tablespoon lime zest.
  • 16 1/2 teaspoon dried oregano (rub between fingers to waken flavor).
  • 17 1 1/2 teaspoons olive oil.

Basmati Rice Salad With Shrimp, Curry And Cashews

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

  • Servings: 8
  • 2 cups basmati rice
  • 1 tablespoon curry powder
  • 3 cups chicken stock
  • 3 tablespoons oil
  • 1/4 cup lime juice
  • 1 tablespoon brown sugar
  • 150 g shrimp
  • 1/4 english cucumber, grated
  • 1 cup carrot, grated
  • 1 cup cashews, roasted, unsalted
  • 1/4 cup fresh cilantro, chopped
  • 12 cherry tomatoes, halved
  • salt, to taste

Recipe

  • 1 place the curry powder and stock in a pot. bring to a boil over high heat, add rice and turn the heat to low. cover and cook until tender, about 18-20 minutes. fluff the rice with a spoon; cool quickly and place in bowl.
  • 2 whisk together oil, lime juice and brown sugar.
  • 3 add remaining ingredients to the rice, drizzle with dressing and combine.
  • 4 chill well before serving.
  • 5 enjoy!

Best Bleu Cheese Dressing Around

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

  • Servings: 10
  • 1 cup mayonnaise
  • 1/4 cup green onion, diced
  • 2 tablespoons minced garlic
  • 1 tablespoon parsley flakes
  • 1/2 cup sour cream
  • 1/2 teaspoon vinegar
  • 1/2 cup blue cheese, crumbled
  • salt and pepper
  • 1 dash accent seasoning

Recipe

  • 1 combine all the ingredients above in a bowl and mix well. cover and chill at least 1 hour before serving.

Alli's Oriental Salad

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

  • Servings: 6
  • 1/2 head cabbage or 1/2 head coleslaw mix
  • 4 green onions, finely chopped (cut with kitchen shears, so much easier)
  • 1/2 cup sunflower seeds
  • 1/2 cup toasted slivered almonds
  • 1 package ramen noodles, crunched up & you'll need to set the seasoning packet aside (chicken or oriental are pretty good)
  • 3 tablespoons apple cider vinegar
  • 1/2 cup extra virgin olive oil (pompian is my fav)
  • 1/2 teaspoon pepper
  • 1 teaspoon sugar (optional)
  • 1 package ramen noodles, seasoning from noodle package (above)

Recipe

  • 1 in large bowl, mix vinegar, olive oil, pepper, sugar, & ramen noodle seasoning well, set aside or in fridge while preparing rest.
  • 2 in another large bowl mix cabbage & green onions.
  • 3 mix both of the above together well & then add sunflower seeds & almonds.
  • 4 cool in fridge for about 20 mins to 1/2 hour.
  • 5 before serving, take out & pour crunched up ramen noodles to top & mix well (do not cook noodles).
  • 6 enjoy!

Alfredo Potpourri

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

  • Servings: 4
  • 2 (16 ounce) jars commercial alfredo sauce (or your own recipe)
  • 1 cup smoked ham, cut to bite size pieces
  • 1 cup smoked sausage, cut to bite size pieces
  • 2 cups fresh chicken breasts, cut to bite size pieces
  • 1 (16 ounce) package favorite pasta
  • 6 ounces fresh mushrooms (optional)
  • olive oil

Recipe

  • 1 cook pasta according to package directions, drain in colander, reserve.
  • 2 in skillet brown chicken one cup at a time.
  • 3 remove and drain on paper towel, place in sauce pan.
  • 4 add more oil if needed and brown ham, then smoked sausage, drain on paper towel and add to saucepan.
  • 5 add alfredo sauce and heat to warm all ingredients.
  • 6 rinse cooked pasta under hot water.
  • 7 ladle sauce over pasta.
  • 8 this is great with a side of steamed broccoli with fresh lemon butter or a green salad.
  • 9 don't forget the crusty french bread!

Wednesday, April 29, 2015

Authentic German Potato Salad

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

  • Servings: 4
  • 3 cups red potatoes, diced
  • 6 slices bacon
  • 1 small onion, diced
  • 2 tablespoons water
  • 1/4 cup vinegar
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon parsley

Recipe

  • 1 place the potatoes in a pot, with enough water to cover. bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. drain, set aside to cool.
  • 2 place the bacon in a large deep skillet over medium-high heat. cook until browned and crisp. remove and set aside.
  • 3 add onion to the bacon grease, and cook over medium heat until browned. add the vinegar, water, sugar, salt and pepper to the pan. bring to a boil, then add potatoes and parsley. crumble half the bacon into the mix. heat through, transfer to a serving dish. crumble the remaining bacon over the top and serve warm.

Alfredo Chicken Pasta Toss

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

  • Servings: 5
  • 4 cups uncooked rotini pasta or 4 cups penne (8 oz.) or 4 cups bow tie pasta (8 oz.)
  • 1 1/2 cups frozen sweet peas
  • 1 cup shredded carrot (2 small)
  • 1 tablespoon vegetable oil
  • 1 lb boneless skinless chicken breast, cut into thin-bite size strips
  • 1 (16 ounce) jar alfredo sauce
  • 2 teaspoons dried basil leaves

Recipe

  • 1 in 4-quart dutch oven, cook and drain pasta as directed on package, adding peas and carrots during last 5 minutes of cooking. drain, return to dutch oven.
  • 2 meanwhile, in 10-inch nonstick skillet, heat oil over medium heat. add chicken, cook 9 to 11 minutes, stirring frequently, until chicken is no longer pink in center.
  • 3 stir chicken, alfredo sauce and basil into pasta mixture in dutch oven. cook and stir over medium heat until thoroughly heated.

Baked Macaroni & Cheese With Caramelized Onions

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

  • Servings: 4
  • 4 slices bacon
  • 1 sweet onion, halved and thinly sliced
  • 1 1/2 cups elbow macaroni
  • 2 cups mozzarella cheese, shredded
  • 4 ounces gruyere cheese, shredded
  • 1 cup light cream
  • 1/8 teaspoon black pepper
  • 1 cup crouton, crushed

Recipe

  • 1 preheat oven to 350 degrees. bake the bacon until crisp, turning once. drain bacon on paper towels; crumble. drain bacon drippings into saute pan.
  • 2 cook onion in bacon drippings for 8 to 10 minutes or until onion is tender and golden brown. set aside.
  • 3 in a large saucepan cook macaroni according to package directions. drain and return to saucepan. stir in the crumbled bacon, onions, 1-1/2 cups of the mozzarella cheese, the gruyere cheese, cream, and pepper. toss gently to combine. spoon into a 1-1/2-quart casserole.
  • 4 bake, uncovered, in a 350 degree f ovenfor 20 minutes. stir gently. top with the remaining mozzarella cheese and sprinkle with crumbs. bake for 10 minutes more or until top of casserole is brown and bubbly. let stand 10 minutes.
  • 5 serve hot with a green salad.

Best Blt Pasta Salad

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

  • 1 (7 ounce) box elbow macaroni
  • 8 slices bacon, cooked crisp and crumbled
  • 3 roma tomatoes, diced
  • 1/2 head iceberg lettuce, shredded
  • 3 -4 green onions, chopped
  • 3/4 cup mayonnaise
  • 1/2 cup barbecue sauce (i prefer using any original flavor)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 -3 tablespoons lemon juice (i often use fresh squeezed)

Recipe

  • 1 fry bacon until crisp, place on paper toweling to drain.
  • 2 cook pasta following package directions.
  • 3 while pasta is cooking crumble bacon, chop tomatoes, and green onion.
  • 4 drain pasta and run under cold water.
  • 5 add pasta, tomatoes, bacon, and green onion to a large bowl and stir to combine.
  • 6 place all dressing ingredients in a small bowl and mix well.
  • 7 pour dressing over pasta and stir until thoroughly combined.
  • 8 shred lettuce just before serving. add it to the salad; giving it one last good stir.
  • 9 refrigerate.

Broccoli Potato Salad

Total Time: 2 hrs 25 mins Preparation Time: 25 mins Cook Time: 2 hrs

Ingredients

  • Servings: 8
  • 10 ounces frozen chopped broccoli
  • 1/2 teaspoon salt
  • 1/2 cup boiling water
  • 1 cup potato, cooked and cubed
  • 1/2 cup oil-and-vinegar dressing
  • 2 stalks celery, cit diagonally into slices
  • 2 hard-cooked eggs, cut in quarters
  • 1/3 head iceberg lettuce, torn into bite-size pieces
  • 3/4 teaspoon seasoning salt
  • 1/4 teaspoon pepper
  • lettuce

Recipe

  • 1 sprinkle frozen broccoli with 1/2 teaspoon salt,
  • 2 pour boiling water over broccoli in a large bowl.
  • 3 cover and let stand 3 minutes, drain.
  • 4 stir in potatoes.
  • 5 pour salad dressing on broccoli and potatoes.
  • 6 cover and refrigerate at least 2 hours.
  • 7 add remaining ingredients except lettuce; toss.
  • 8 serve in lettuce-lined bowl.
  • 9 refrigerate any leftover salad immediately.

Authentic Greek Lamb Souvlaki

Total Time: 8 hrs 10 mins Preparation Time: 8 hrs Cook Time: 10 mins

Ingredients

  • Servings: 2
  • 1 -2 lb lamb tenderloin or 1 -2 lb lamb roast, cut into 1 1/2-inch cubes
  • 1 tablespoon olive oil
  • 1 -2 cup lemon juice
  • 1 tablespoon pepper
  • 1 tablespoon dried oregano
  • 2 garlic cloves, grated
  • 1 -2 tablespoon onion, grated
  • 1 cup plain yogurt
  • 1 -2 tablespoon cucumber, grated
  • 1 garlic clove, grated
  • 1/4 cup butter
  • 1/4 cup lemon juice
  • 1 teaspoon oregano
  • 1/4 teaspoon garlic powder

Recipe

  • 1 combine souvlaki ingredients in large freezer bag or baking dish. let marinate for at least 8 hours stirring up occasionally.
  • 2 combine tzatziki sauce ingredients in a bowl let stand in fridge 8 hrs stirring occasionally.
  • 3 at dinner time mix lemon butter sauce in small pot, heat just enough to melt butter and let stand. skewer lamb and bbq until cooked to desired doneness. serve souvlaki beside tzatziki sauce with greek salad and plain rice. pour reheated lemon butter sauce over souvlaki, rice, and salad. enjoy.

Alfredo Sauce

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

  • Servings: 4
  • 1/4 lb sweet butter (1/2 cup, light butter works fine!)
  • 1 cup heavy cream or 1 cup light cream
  • 3/4 cup parmesan cheese, freshly grated
  • salt
  • 1/4 teaspoon pepper, freshly ground

Recipe

  • 1 place butter in microwave safe pot and heat on high for 30 seconds or until melted.
  • 2 add cream and warm on high for approximately 1 minute.
  • 3 add parmesan cheese and warm until cheese melts.
  • 4 add salt and pepper to taste. (if serving with shrimp, you might not need much salt.).
  • 5 pour over 4 servings of warm noodles (i use angel hair) and toss to coat. serve immediately.
  • 6 notes: i serve it with cubed, grilled or broiled chicken breast mixed in with the noodles or shrimp. add a green salad and you have a complete meal. i have used margarine and canned parmesan cheese and it worked fine.

Batatas Mashi

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

  • 1 small onion, diced
  • 1 1/2 tablespoons butter
  • 1 lb ground lamb (i use lean ground beef adding olive oil if i feel more fat is needed)
  • 1/2 tablespoon baharat, spice mix
  • 1 tablespoon tomato paste
  • sea salt, to taste
  • fresh ground black pepper, to taste
  • 1/4 cup pine nuts
  • 10 medium yellow potatoes (for best flavour, you can use )
  • 1 (15 ounce) can tomato sauce (if you want more sauce add more but we like to serve it with balkan thick yogurt)
  • 1 cup chicken stock (i use my own homemade)
  • balkan yogurt, to serve

Recipe

  • 1 in a pan over medium heat cook the onions in butter until almost soft and then add the ground lamb or beef. cook until it is no longer pink, drain any remaining fat.
  • 2 add the the baharat, tomato paste, sea salt, freshly ground black pepper and pine nuts. mix well and cook until the pine nuts turn golden.
  • 3 wash and peel the potatoes. carefully core out the middle leaving a smaller whole at the top but taking out most of the middle so there is just enough potato to hold it all together. set aside.
  • 4 carefully fill the potatoes with the meat mixture. stuff until the top but not extremely tightly. in a pan on medium heat add the tomato sauce and chicken stock. carefully place the potatoes into the pan and cover. raise heat to come to a full boil and then reduce to medium-low. cook for 1 hour or more until tender when pricked with a fork, carefully switching sides half way through.
  • 5 you may serve this over basmati rice, with a fresh salad and balkan (thick) yogurt on the side if you don't add extra sauce.
  • 6 enjoy!

Basting Sauce For Lamb Chops

Total Time: 13 mins Preparation Time: 3 mins Cook Time: 10 mins

Ingredients

  • Servings: 2
  • 1/4 cup salad oil
  • 1/4 cup lemon juice (fresh,not from concentrate)
  • 1 teaspoon finely chopped onion
  • 1/4 teaspoon thyme
  • salt and pepper

Recipe

  • 1 heat salad oil in a small pan, add onion and saute until tender, add lemon juice, thyme, salt and pepper.
  • 2 this sauce should be be prepared and applied to the chops before cooking.
  • 3 lightly baste each side and continue to baste as they cook.
  • 4 fabulous!

Beth's Asian Salad

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

  • Servings: 6
  • 1 (10 ounce) bag cabbage, shredded
  • 5 -6 green onions, sliced
  • 2 (3 ounce) packages chicken-flavored ramen noodles, crushed, save the flavor packets
  • 8 ounces cashews, pieces or 8 ounces sunflower seeds
  • 1/4 cup vinegar
  • 1/2 cup sugar
  • 1/3 cup oil

Recipe

  • 1 mix first 4 ingredients together.
  • 2 mix last 4 ingredients together mixing well.
  • 3 add to cabbage mixture.
  • 4 refrigerate for 2-3 hours before serving.

Basque Salad Dressing

Total Time: 2 hrs Preparation Time: 2 hrs

Ingredients

  • 2 hard-boiled eggs, grated fine
  • 1 teaspoon minced garlic
  • 1/4 cup olive oil
  • 1 1/2 cups mayonnaise
  • 1/4 cup cider vinegar
  • salt, to taste
  • pepper, to taste

Recipe

  • 1 grate eggs and refrigerate them in a sealed container. combine mayo and spices in a 1 1/2 quart bowl. usinga wire whip to distribute the spices evenly. whip in oil and then vinegar. adjust the seasonings to taste. refrigerate for at least 2 hours so the flavors can blend. add dressing to your favorite salad greens. sprinkle the eggs over the dressing.

Broiled Egg Salad Sandwiches (for Two)

Total Time: 14 mins Preparation Time: 10 mins Cook Time: 4 mins

Ingredients

  • Servings: 2
  • 3 hard-cooked eggs, chopped
  • 1/4 cup crushed saltine
  • 1/4 cup chopped celery
  • 1 tablespoon diced pimento
  • 1/4 cup mayonnaise
  • 2 tablespoons milk
  • 1/8 teaspoon salt
  • 1/8 teaspoon garlic salt
  • 1/8 teaspoon pepper
  • 2 english muffins, split and toasted

Recipe

  • 1 in a bowl, combine the eggs, saltines, celery and pimientos.
  • 2 in another bowl, combine the mayonnaise, milk, salt, garlic salt and pepper; mix well. stir into the egg mixture.
  • 3 spoon about 1/3 cup onto each muffin half; place on an ungreased baking sheet. broil 4 inches from the heat for 3-4 minutes or until lightly browned.

Basque Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • Servings: 4
  • 8 cups loose leaf lettuce (try a variety of lettuce including heirloom lettuce if possible)
  • 2 medium tomatoes, sliced (heirloom tomatoes if available)
  • 1/2 cup walnuts
  • 1 cup blue cheese, crumbled
  • 1 orange, peeled, seeded and sectioned (blood orange or valencia would be great!)
  • 2 hard-boiled eggs, quartered
  • 1/2 cup extra virgin olive oil
  • 1/2 cup raspberry vinegar
  • 1 tablespoon sugar (decreased from 1/2 cup)
  • 2 teaspoons dijon mustard
  • 1/4 teaspoon dried mediterranean oregano (or 1 teaspoon fresh if you have it)
  • 1/4 teaspoon ground black pepper

Recipe

  • 1 in a jar with a tight fitting lid combine olive oil, vinegar, sugar, dijon mustard, oregano and pepper. shake well.
  • 2 tear the lettuce and place on individual salad plates.
  • 3 add the tomato pieces, walnuts, and blue cheese.
  • 4 garnish with orange sections and egg quarters; drizzle with raspberry vinaigrette. finish with a sprinkle of fresh cracked black pepper.

Bastille Burger - Bearnaise, Blue Cheese And Red Onion Burgers

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

  • 12 ounces good quality minced beef
  • 4 ounces french blue cheese
  • 2 hamburger buns or 2 pieces french bread, halved
  • 2 tablespoons bearnaise sauce
  • 1 tablespoon dijon mustard
  • 1/2 red onion, peeled and sliced into rings
  • lettuce, washed and shredded
  • tomato, sliced
  • cornichon, sliced
  • pepper

Recipe

  • 1 heat/light up your barbeque and allow the flames to die down.
  • 2 season the beef with pepper, but no salt - salt draws out the juices and toughens the meat! (you can add salt if you need it at the end.).
  • 3 with damp hands - shape the minced beef into two patties/burgers.
  • 4 cook the burgers to your liking - remember to place your blue cheese on top of the burgers to melt just before serving; then toast the burger buns or french bread.
  • 5 assemble your burger like so: bottom bun: lettuce, tomatoes, bearnaise sauce and burger with melted blue cheese. spread the dijon mustard on the top bun, then place the onions and cornichons on top of the burger, with an extra dollop of bearnaise sauce if you wish - then add the top bun.
  • 6 if making these for a crowd - have all the condiments and salad ingredients handy and on a platter - and people can help themselves, as soon as the burgers are cooked.
  • 7 you could fry your onion - but i like the taste of raw red onion in these burgers!

Broiled Goat Cheese Salad

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

  • Servings: 4
  • 5 ounces firm round whole goat cheese
  • 4 slices french bread
  • olive oil, for drizzling
  • 6 ounces mixed salad greens
  • fresh chives (to garnish)
  • 1/2 garlic clove
  • 1 teaspoon dijon mustard
  • 1 teaspoon wine vinegar
  • 1 teaspoon dry wine
  • 3 tablespoons olive oil
  • salt & freshly ground black pepper

Recipe

  • 1 1. to make dressing rub a large salad bowl with the cut side of the garlic. combine the mustard vinegar, wine, salt and pepper in a bowl. wisk in the oil, 1 t. at a time, to form a thick vinaigrette.
  • 2 2. cut the cheeses in half crossways uning a sharp knife.
  • 3 3. preheat the broiler to hot. arrance the bread slices on a baking sheet and toast on one side. turn overand place a poece of cheese cut side up on each slice. drizzle with oil and btoil until the cheese is lightly browned on top.
  • 4 4. place the greens and the dressing in the salad bowl and toss to coat the greens thoroughly. kivide the salad among four plates, top each with a goat cheese crouton and serve, garnished with chives.

Baked Macaroni And Cheese With Tomatoes

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

  • Servings: 5
  • 8 ounces macaroni
  • 1 cup 2% low-fat milk
  • 1/2 teaspoon salt
  • 1 teaspoon dry mustard
  • 1 teaspoon butter
  • 1 egg, beaten
  • 8 ounces cheddar cheese, shredded, divided (about 2 cups)
  • 15 ounces diced tomatoes, drained or 3 fresh tomatoes, diced
  • 2 tablespoons panko breadcrumbs

Recipe

  • 1 cook the macaroni according to the package directions and drain.
  • 2 preheat oven to 350 degrees.
  • 3 spray a large (2 quart) casserole with nonstick cooking spray.
  • 4 in a large microwave-safe bowl, combine the macaroni with the butter, beaten egg, and 1 3/4 cups of cheese. stir it thoroughly.
  • 5 place the macaroni mixture in the microwave oven on high for about 2 minutes to melt the cheese more thoroughly. mix it well.
  • 6 add the milk, salt, mustard and tomatoes to the macaroni and toss.
  • 7 pour the mixture into the casserole and smooth the top with a spatula.
  • 8 sprinkle it with the remaining cheese and bread crumbs and bake it, uncovered, for 40-45 minutes, or until it is set.
  • 9 (meanwhile, prepare a salad, if you are serving it.)
  • 10 serve it immediately, refrigerate it for up to 24 hours, or freeze it for up to 3 months.

Best Beef Brisket

Total Time: 9 hrs 15 mins Preparation Time: 15 mins Cook Time: 9 hrs

Ingredients

  • Servings: 8
  • 7 lbs beef brisket
  • 1 teaspoon garlic salt
  • 1 teaspoon onion salt
  • 1 teaspoon celery salt
  • 1 teaspoon pepper
  • 2 tablespoons worcestershire sauce
  • 1/2 cup granulated sugar or 1/2 cup splenda sugar substitute
  • 1 cup barbecue sauce
  • 1 cup broth, from cooked brisket (i usually use whatever broth there is, even if it is more than a cup)
  • 1 cup wishbone russian salad dressing (not creamy)

Recipe

  • 1 mix seasonings and worcestershire sauce together and rub into meat.
  • 2 wrap tightly in heavy-duty aluminum foil.
  • 3 (i use a reynolds large foil bag) place in baking pan.
  • 4 cook 7 to 8 hours at 275 degrees f.
  • 5 remove from oven, and remove from foil.
  • 6 reserve broth for sauce.
  • 7 trim fat, slice and put brisket back in pan.
  • 8 mix together ingredients for sauce.
  • 9 pour over brisket slices and bake 300 degrees f.
  • 10 for 1 hour.
  • 11 i usually roast meat the day before, refrigerate then fat very easy to remove from broth and brisket.

Best Bean Salad

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

  • 14 1/2 ounces green beans, drained
  • 14 1/2 ounces wax beans, drained
  • 14 1/2 ounces kidney beans, drained
  • 15 1/2 ounces garbanzo beans, drained (chick peas)
  • 14 1/2 ounces black beans, drained
  • 1/2 cup chopped red bell pepper (optional)
  • 1/2 cup chopped sweet onion
  • 1/2 cup chopped celery (optional)
  • 1/2 cup salad oil (i use wesson blend)
  • 1/2 cup vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3/4 cup sugar

Recipe

  • 1 in a large bowl, toss together the salad veggies.
  • 2 in a separate bowl, whisk together the dressing ingredients until the sugar is dissolved and pour over the veggies.
  • 3 refrigerate for several hours (if you think of it, stir a couple of times during this time). i think it tastes best after being refrigerated several days.

Blushing Spring Bow Tie Salad

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

  • Servings: 4
  • 1 lb salmon fillet
  • 1 lb asparagus
  • 1/2 lb red new potato, diced and blanched
  • 1 cup fresh peas, blanched
  • 1/2 cup olive oil
  • 3 tablespoons shallots, chopped
  • 2 tablespoons fresh chives, chopped
  • 1 tablespoon lemon zest, finely grated
  • salt and pepper
  • 12 ounces bow tie pasta
  • 1 cup fresh tomato, diced
  • 1/4 cup fresh lemon juice

Recipe

  • 1 1. poach or microwave the salmon filets until tender. flake with fork.
  • 2 2. trim and discard tough ends of asparagus and cut into 1" pieces. blanch about 2-3 minutes until just barely tender.
  • 3 3. blanch potatoes and peas for a minute or so until just tender. potatoes should lose their starch but still have a little crunch to them.
  • 4 4. add all ingredients together except asparagus, salmon and pasta and toss and allow to marinate until pasta is cooked.
  • 5 5. boil pasta till al dente according to package directions. drain and toss with dressing and vegetables. gently fold in salmon and asparagus just before serving. serve at room temperature. (leftovers are good cold too.).