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Salads, Sides and Misc.
- Thread starter judyb57
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Macaroni Salad
Ingredients
2 cups cooked elbow macaroni
3 hard-boiled eggs, chopped
1 cup diced celery
1/4 cup diced green bell pepper
2 tablespoons diced green onions
1 tablespoon chopped pimento
1 cup mayonnaise
1 teaspoon lemon pepper
1 teaspoon House Seasoning, recipe follows
1 tablespoon prepared yellow mustard
Salt and freshly cracked black pepper
Directions
Mix all the ingredients together in a large bowl. Cover and put into the refrigerator until ready to serve.
House Seasoning:
1 cup salt
1/4 cup garlic powder
1/4 cup black pepper
Mix ingredients together and store in an airtight container for up to 6 months.
Ingredients
2 cups cooked elbow macaroni
3 hard-boiled eggs, chopped
1 cup diced celery
1/4 cup diced green bell pepper
2 tablespoons diced green onions
1 tablespoon chopped pimento
1 cup mayonnaise
1 teaspoon lemon pepper
1 teaspoon House Seasoning, recipe follows
1 tablespoon prepared yellow mustard
Salt and freshly cracked black pepper
Directions
Mix all the ingredients together in a large bowl. Cover and put into the refrigerator until ready to serve.
House Seasoning:
1 cup salt
1/4 cup garlic powder
1/4 cup black pepper
Mix ingredients together and store in an airtight container for up to 6 months.
Strawberry Spinach Salad
Makes 4 servings
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion
10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
1 quart strawberries - cleaned, hulled and sliced
1/4 cup almonds, blanched and slivered
Directions
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.
Makes 4 servings
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion
10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
1 quart strawberries - cleaned, hulled and sliced
1/4 cup almonds, blanched and slivered
Directions
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.
- Joined
- Jan 17, 2008
- Messages
- 82,937
Prep Time 15 min Total Time 4 hr 15 min Servings 8
Ingredients
Healthified Mexican Bean Salad
2 cans (15 oz each) Progresso® black beans, drained, rinsed
1 can (15 oz) Progresso® dark red kidney beans, drained, rinsed
1 can (11 oz) Green Giant® SteamCrisp® Niblets® no-salt-added whole kernel sweet corn, drained
1 1/2 cups grape tomatoes, each cut in half
1 cup chopped green bell pepper (1 medium)
1 cup chopped red bell pepper (1 medium)
1/2 cup sliced green onions (8 medium)
1/4 cup chopped fresh cilantro
Directions
Step1
In large bowl, mix salad ingredients. In small bowl, mix dressing ingredients with wire whisk until blended.
Step2
Pour dressing over salad; toss to mix. Cover and refrigerate at least 4 hours to blend flavors.
Ingredients
Healthified Mexican Bean Salad
2 cans (15 oz each) Progresso® black beans, drained, rinsed
1 can (15 oz) Progresso® dark red kidney beans, drained, rinsed
1 can (11 oz) Green Giant® SteamCrisp® Niblets® no-salt-added whole kernel sweet corn, drained
1 1/2 cups grape tomatoes, each cut in half
1 cup chopped green bell pepper (1 medium)
1 cup chopped red bell pepper (1 medium)
1/2 cup sliced green onions (8 medium)
1/4 cup chopped fresh cilantro
Directions
Step1
In large bowl, mix salad ingredients. In small bowl, mix dressing ingredients with wire whisk until blended.
Step2
Pour dressing over salad; toss to mix. Cover and refrigerate at least 4 hours to blend flavors.
Asparagus Artichoke Salad Recipe
Thick asparagus spears are easier than thin to roast or grill without becoming too dry or over-cooked.
Ingredients
1 large shallot, sliced thin (can sub a few thin slices of red onion or some sliced spring onion)
2-3 Tbsp lemon juice
2 pounds thick asparagus, rinsed, tough ends broken off and discarded (or saved for stock)
2 Tbsp olive oil, divided
Salt
1 teaspoon garlic powder
1 pint grape or cherry tomatoes, sliced in half
1 15-ounce jar of good quality marinated artichoke hearts, quartered or cut in half (depending on the size of the artichokes)
Method
1 Soak the sliced shallots in the lemon juice as you get ready to make the rest of the salad.
2a To roast the asparagus, preheat the oven to 400°F. Coat the asparagus spears with 1 Tbsp of olive oil, and salt them well. Lay in a single layer in a foil-lined roasting pan, and cook for 8-10 minutes until lightly browned and fork tender.
2b To grill the asparagus, prepare your charcoal or gas grill for high direct heat. Coat the asparagus with 1 Tbsp of olive oil and sprinkle with salt. Grill them until nicely charred and fork tender, between 5 to 10 minutes.
Remove the asparagus from the oven or grill and cut into bite-sized pieces.
3 Put the asparagus and all the remaining ingredients into a large bowl and mix to combine. Add as much of the marinating liquid from the jarred artichokes as you like. Serve chilled or at room temperature.
Yield: Serve 6-8 as a side dish.
Thick asparagus spears are easier than thin to roast or grill without becoming too dry or over-cooked.
Ingredients
1 large shallot, sliced thin (can sub a few thin slices of red onion or some sliced spring onion)
2-3 Tbsp lemon juice
2 pounds thick asparagus, rinsed, tough ends broken off and discarded (or saved for stock)
2 Tbsp olive oil, divided
Salt
1 teaspoon garlic powder
1 pint grape or cherry tomatoes, sliced in half
1 15-ounce jar of good quality marinated artichoke hearts, quartered or cut in half (depending on the size of the artichokes)
Method
1 Soak the sliced shallots in the lemon juice as you get ready to make the rest of the salad.
2a To roast the asparagus, preheat the oven to 400°F. Coat the asparagus spears with 1 Tbsp of olive oil, and salt them well. Lay in a single layer in a foil-lined roasting pan, and cook for 8-10 minutes until lightly browned and fork tender.
2b To grill the asparagus, prepare your charcoal or gas grill for high direct heat. Coat the asparagus with 1 Tbsp of olive oil and sprinkle with salt. Grill them until nicely charred and fork tender, between 5 to 10 minutes.
Remove the asparagus from the oven or grill and cut into bite-sized pieces.
3 Put the asparagus and all the remaining ingredients into a large bowl and mix to combine. Add as much of the marinating liquid from the jarred artichokes as you like. Serve chilled or at room temperature.
Yield: Serve 6-8 as a side dish.
Garlic Parmesan Fries Red Robin Copycat Recipe
Ingredients
1 bag steak fries
1/2 C (1 stick) butter
2 T minced garlic
1 t dried parsley
1/4 C Parmesan cheese, grated
Instructions
Cook the fries crispy, using whatever method you like, fried or baked.
Melt the butter and stir in the garlic, parsley, and cheese.
Place the fries on a platter or in individual plates. Pour the garlic parmesan butter over the fries.
Ingredients
1 bag steak fries
1/2 C (1 stick) butter
2 T minced garlic
1 t dried parsley
1/4 C Parmesan cheese, grated
Instructions
Cook the fries crispy, using whatever method you like, fried or baked.
Melt the butter and stir in the garlic, parsley, and cheese.
Place the fries on a platter or in individual plates. Pour the garlic parmesan butter over the fries.
Caramel Candied Sweet Potatoes
Ingredients
6 medium (about 2 pounds) sweet potatoes or yams*
1/2 cup HERSHEY'S Caramel Topping
2 to 3 tablespoons orange juice
1/2 teaspoon salt
Directions
Scrub sweet potatoes, but do not peel. Place potatoes in medium saucepan; add just enough water to cover. Heat on medium high until water boil; reduce heat to low. Cover and simmer 20 to 25 minutes or until potatoes are tender. Drain water; cool several minutes. Slip off skins. Cut into 1/2-inch pieces; set aside.
Stir together caramel topping, orange juice and salt in 10-inch skillet. Heat over medium heat, stirring constantly, until mixture begins to boil. Continue to cook, stirring constantly, until mixture is slightly thickened and volume is reduced by about one third.
Add sweet potatoes. Gently stir until glazed and hot. Garnish as desired. 4 to 6 servings.
*2 cans (about 15 oz. each) sweet potatoes in syrup may be substituted for the fresh sweet potatoes. Skip step Drain potatoes and slice into 1/2-inch pieces. Proceed as above.
Ingredients
6 medium (about 2 pounds) sweet potatoes or yams*
1/2 cup HERSHEY'S Caramel Topping
2 to 3 tablespoons orange juice
1/2 teaspoon salt
Directions
Scrub sweet potatoes, but do not peel. Place potatoes in medium saucepan; add just enough water to cover. Heat on medium high until water boil; reduce heat to low. Cover and simmer 20 to 25 minutes or until potatoes are tender. Drain water; cool several minutes. Slip off skins. Cut into 1/2-inch pieces; set aside.
Stir together caramel topping, orange juice and salt in 10-inch skillet. Heat over medium heat, stirring constantly, until mixture begins to boil. Continue to cook, stirring constantly, until mixture is slightly thickened and volume is reduced by about one third.
Add sweet potatoes. Gently stir until glazed and hot. Garnish as desired. 4 to 6 servings.
*2 cans (about 15 oz. each) sweet potatoes in syrup may be substituted for the fresh sweet potatoes. Skip step Drain potatoes and slice into 1/2-inch pieces. Proceed as above.
Apple-Walnut Salad
Ingredients
1 large Granny Smith apple, chopped (1 3/4 cups)
1 large Gala apple, chopped (1 3/4 cups)
1/2 cup golden raisins
1/2 cup plain yogurt
1 tablespoon sugar
1 tablespoon fresh orange juice
1/2 cup chopped walnuts, toasted
In large bowl, mix apples and raisins. In small bowl, mix yogurt, sugar and orange juice. Pour over apple mixture and stir to coat. Serve or refrigerate. Stir in walnuts just before serving.
NOTE:
Orange-flavored or regular sweetened dried cranberries can be substituted for the raisins.
Shelled walnuts can be refrigerated, tightly covered, up to 6 months or frozen up to 1 year. There’s no need to thaw them before chopping and toasting.
Ingredients
1 large Granny Smith apple, chopped (1 3/4 cups)
1 large Gala apple, chopped (1 3/4 cups)
1/2 cup golden raisins
1/2 cup plain yogurt
1 tablespoon sugar
1 tablespoon fresh orange juice
1/2 cup chopped walnuts, toasted
In large bowl, mix apples and raisins. In small bowl, mix yogurt, sugar and orange juice. Pour over apple mixture and stir to coat. Serve or refrigerate. Stir in walnuts just before serving.
NOTE:
Orange-flavored or regular sweetened dried cranberries can be substituted for the raisins.
Shelled walnuts can be refrigerated, tightly covered, up to 6 months or frozen up to 1 year. There’s no need to thaw them before chopping and toasting.
Italian Potato Salad
Ingredients
5 cups thinly sliced cooked potatoes
1 1/2 cups chopped celery
1 cup diced Provolone cheese
3/4 cup cubed hard Italian sausage
1/2 cup chopped green pepper
1/3 cup chopped onion
1/4 cup chopped peperonici
1 1/2 cups sour cream
1/4 cup brine from peperonici
1/2 tsp. oregano, crushed
1/2 tsp. salt
12 cherry tomatoes, cut in half
Directions
Toss together first 7 ingredients in large bowl. Blend sour cream, brine, oregano and salt in small bowl. Add to potato mixture, tossing to blend. Fol in half the tomatoes. Chill, covered, for several hours. Garnish with remaining tomatoes and parsley.
Ingredients
5 cups thinly sliced cooked potatoes
1 1/2 cups chopped celery
1 cup diced Provolone cheese
3/4 cup cubed hard Italian sausage
1/2 cup chopped green pepper
1/3 cup chopped onion
1/4 cup chopped peperonici
1 1/2 cups sour cream
1/4 cup brine from peperonici
1/2 tsp. oregano, crushed
1/2 tsp. salt
12 cherry tomatoes, cut in half
Directions
Toss together first 7 ingredients in large bowl. Blend sour cream, brine, oregano and salt in small bowl. Add to potato mixture, tossing to blend. Fol in half the tomatoes. Chill, covered, for several hours. Garnish with remaining tomatoes and parsley.
Green Tomato Pickles
2 quarts green tomatoes, chopped coarse
2 cups onions,chopped coarse
2 1/3 cups sugar
1 Tbsp. salt
1 tsp. celery seeds
1 tsp. red pepper flakes
2 cups apple cider vinegar
Put all ingredients in a stainless steel pan, bring to a boil, boil for 1 minute. Can in hot cans according to proper canning procedures.
2 quarts green tomatoes, chopped coarse
2 cups onions,chopped coarse
2 1/3 cups sugar
1 Tbsp. salt
1 tsp. celery seeds
1 tsp. red pepper flakes
2 cups apple cider vinegar
Put all ingredients in a stainless steel pan, bring to a boil, boil for 1 minute. Can in hot cans according to proper canning procedures.
Fried Green Tomatoes
2 cups buttermilk
4 medium green tomatoes, sliced 1/4 to 1/2-inch thick
1 cup cornmeal
1 teaspoon garlic salt
1 teaspoon salt
1 teaspoon ground black pepper
vegetable oil
flat leaf parsley, chopped, for garnish
Tabasco sauce, for serving
Directions:
1 Add the tomato slices to the buttermilk in a shallow bowl and set aside to marinate for about 10 to 15 minutes. Combine the cornmeal, garlic salt, salt, and pepper in another shallow bowl. Remove the tomato slices from the buttermilk and coat in the cornmeal mixture. Set aside.
2 Heat enough vegetable oil in a medium skillet to cover the bottom by a half inch. (The oil is hot enough when a sprinkle of water sizzles in the pan.) Add the tomato slices to the pan (you will have to cook them in batches to avoid crowding the pan). Baste the tomato slices with the hot oil using a large spoon, cooking the slices for 5 to 7 minutes on each side (be careful not to splash the oil when flipping the tomato slices).
3 Remove tomato slices to a paper towel-lined plate and keep them warm while cooking the rest of the tomato slices. Sprinkle with chopped parsley and serve with Tabasco.
2 cups buttermilk
4 medium green tomatoes, sliced 1/4 to 1/2-inch thick
1 cup cornmeal
1 teaspoon garlic salt
1 teaspoon salt
1 teaspoon ground black pepper
vegetable oil
flat leaf parsley, chopped, for garnish
Tabasco sauce, for serving
Directions:
1 Add the tomato slices to the buttermilk in a shallow bowl and set aside to marinate for about 10 to 15 minutes. Combine the cornmeal, garlic salt, salt, and pepper in another shallow bowl. Remove the tomato slices from the buttermilk and coat in the cornmeal mixture. Set aside.
2 Heat enough vegetable oil in a medium skillet to cover the bottom by a half inch. (The oil is hot enough when a sprinkle of water sizzles in the pan.) Add the tomato slices to the pan (you will have to cook them in batches to avoid crowding the pan). Baste the tomato slices with the hot oil using a large spoon, cooking the slices for 5 to 7 minutes on each side (be careful not to splash the oil when flipping the tomato slices).
3 Remove tomato slices to a paper towel-lined plate and keep them warm while cooking the rest of the tomato slices. Sprinkle with chopped parsley and serve with Tabasco.
Greek-Style Pasta Salad
1/3 c olive oil
1 garlic clove, crushed
1 pita bread
2 c med shells
1/2 pt cherry tomatoes, stemmed and halved
1 med green bell pepper, stem and seeds removed, cut into 1/2 inch pieces
1 med cucumber, pared, quartered lengthwise, and cut into 1/2 inch cubes
1 sm red onion, cut into 1/2 inch cubes
1/2 c sliced celery
3 oz feta cheese, cut into 1/2 inch cubes
1/4 c pitted, split brine-cured black olives
1 Tbsp chopped Italian flat-leaf parsley
1 Tbsp chopped fresh mind
1/2 tsp dried oregano
coarsely ground black pepper
Combine oil and garlic in large bowl. Cut around edges of pita and separate into 2 circles; brush lightly with some of oil; tear into pieces. Toast bread in nonstick skillet over med heat, turning to brown evenly.
Cook pasta in plenty of boiling salted water until al dente, or firm to the bite, about 10 minutes; drain.
Combine toasted pita croutons, pasta, tomatoes, bell pepper, cucumber, red onion, celery, feta cheese, black olives, parsley, mint and oregano with oil in the large bowl; toss to blend. Add pepper to taste. Serve at room temp
1/3 c olive oil
1 garlic clove, crushed
1 pita bread
2 c med shells
1/2 pt cherry tomatoes, stemmed and halved
1 med green bell pepper, stem and seeds removed, cut into 1/2 inch pieces
1 med cucumber, pared, quartered lengthwise, and cut into 1/2 inch cubes
1 sm red onion, cut into 1/2 inch cubes
1/2 c sliced celery
3 oz feta cheese, cut into 1/2 inch cubes
1/4 c pitted, split brine-cured black olives
1 Tbsp chopped Italian flat-leaf parsley
1 Tbsp chopped fresh mind
1/2 tsp dried oregano
coarsely ground black pepper
Combine oil and garlic in large bowl. Cut around edges of pita and separate into 2 circles; brush lightly with some of oil; tear into pieces. Toast bread in nonstick skillet over med heat, turning to brown evenly.
Cook pasta in plenty of boiling salted water until al dente, or firm to the bite, about 10 minutes; drain.
Combine toasted pita croutons, pasta, tomatoes, bell pepper, cucumber, red onion, celery, feta cheese, black olives, parsley, mint and oregano with oil in the large bowl; toss to blend. Add pepper to taste. Serve at room temp
Chipotle Taco Salad
Prep Time 25 min
Total Time 25 min
Servings 6
Ingredients
1 lb ground beef sirloin
1 cup chipotle salsa
2 tablespoons water
6 cups shredded iceberg lettuce
4 cups baked tortilla chips
2 medium tomatoes, chopped (1 1/2 cups)
1/2 cup fat-free sour cream
4 medium green onions, sliced (1/4 cup)
1/4 cup shredded reduced-fat Mexican cheese blend (1 oz)
Directions
1 In 10-inch nonstick skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 1/2 cup of the salsa and the water; cook 1 minute.
2 Place 1 cup lettuce in each of 6 bowls or shallow plates; top evenly with tortilla chips, tomatoes, beef mixture, remaining 1/2 cup salsa, the sour cream, onions and cheese.
Expert Tips
For added color, try using red and blue baked tortilla chips for the traditional yellow variety.
Prep Time 25 min
Total Time 25 min
Servings 6
Ingredients
1 lb ground beef sirloin
1 cup chipotle salsa
2 tablespoons water
6 cups shredded iceberg lettuce
4 cups baked tortilla chips
2 medium tomatoes, chopped (1 1/2 cups)
1/2 cup fat-free sour cream
4 medium green onions, sliced (1/4 cup)
1/4 cup shredded reduced-fat Mexican cheese blend (1 oz)
Directions
1 In 10-inch nonstick skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 1/2 cup of the salsa and the water; cook 1 minute.
2 Place 1 cup lettuce in each of 6 bowls or shallow plates; top evenly with tortilla chips, tomatoes, beef mixture, remaining 1/2 cup salsa, the sour cream, onions and cheese.
Expert Tips
For added color, try using red and blue baked tortilla chips for the traditional yellow variety.
Cranberry Waldorf Salad
3 (3 oz) pkgs peach gelatin
1 1/2 tsp salt
3 c boiling water
2 c cranberry juice cocktail
2 Tbsp lemon juice
1 1/2 c apples, diced
1/2 c nuts, coarsely chopped
Dissolve gelatin and salt in boiling water. Stir in cranberry juice and lemon juice. Chill until slightly thickened. Fold in apples and nuts. Chill until firm. Can be put into 2-quart mold.
3 (3 oz) pkgs peach gelatin
1 1/2 tsp salt
3 c boiling water
2 c cranberry juice cocktail
2 Tbsp lemon juice
1 1/2 c apples, diced
1/2 c nuts, coarsely chopped
Dissolve gelatin and salt in boiling water. Stir in cranberry juice and lemon juice. Chill until slightly thickened. Fold in apples and nuts. Chill until firm. Can be put into 2-quart mold.
Cantonese Stir Fry Sauce
3/4 cup water
1 tablespoon chicken base powder (no MSG)
1 tablespoon sugar
2 tablespoon shaohsing wine or sherry
1 tablespoon oyster sauce
1/2 teaspoon salt
1 teaspoon cornstarch
Mix ingredients together. Stir thoroughly before using.
This is very concentrated. Use sparingly when stir frying vegetables or tossing with noodles.
This recipe doubles well and refrigerates well for up to one month.
3/4 cup water
1 tablespoon chicken base powder (no MSG)
1 tablespoon sugar
2 tablespoon shaohsing wine or sherry
1 tablespoon oyster sauce
1/2 teaspoon salt
1 teaspoon cornstarch
Mix ingredients together. Stir thoroughly before using.
This is very concentrated. Use sparingly when stir frying vegetables or tossing with noodles.
This recipe doubles well and refrigerates well for up to one month.