Salads, Sides and Misc.

[judyb57]

Egg-in-a-Hole



Ingredients

1 slice of your favorite kind of bread
1 tablespoon butter
1 egg
Salt and freshly ground black pepper

Directions

With a biscuit cutter or the rim of a glass, press a hole in the center of the slice of bread.

Heat a skillet over medium-low heat and melt in the butter. When the butter is all spread out, place the piece of bread in the skillet and crack the egg straight into the center of the hole.

Cook until the egg sets a bit on the bottom, 30 to 45 seconds. Sprinkle the egg with salt and pepper. After about a minute, flip it over with a spatula and salt and pepper the other side.

Move the whole piece of toast around the skillet, soaking up all of the glorious butter. Let it cook until the yolk feels soft. Here's the key: golden brown toast, white (not brown/burned) whites, soft unbroken yolk. Perfect.

 

[judyb57]

Cheesy Baked French Fries


Here's how to turn a package of frozen French fries into a creamy, cheesy baked potato casserole.

Recipe Ingredients:

1/2 cup (1 stick) butter
1/2 cup all-purpose flour
1 teaspoon salt
2 1/2 cups milk
1 cup (4 ounces) shredded Wisconsin Cheddar cheese
2 (16-ounce) packages frozen French fries
1 cup cornflakes, crushed

Cooking Directions:

In a saucepan, melt butter; gradually add flour and salt. Gradually add milk, stirring constantly until mixture thickens. Add shredded cheese and stir until melted.
Place french fries in buttered 2 quart baking dish and top with cheese sauce; sprinkle with crushed cornflakes.
Bake in a preheated 375°F (190°C) oven for 25 to 30 minutes.
Makes 8 servings.

 

[judyb57]

Almond Fried Rice

2 tablespoons vegetable oil
3/4 cup thinly sliced green onions and tops
1/2 cup diced red bell pepper
1 egg, beaten
3 cups cold cooked rice
2 ounces diced cooked ham (about 1/2 cup)
2 tablespoons Kikkoman Soy Sauce
1/2 cup slivered blanched almonds, toasted


Heat oil in hot wok or large skillet over medium-high heat. Add green onions and bell pepper; stir-fry 1 minute. Add egg and scramble. Stir in rice and cook until heated through, gently separating grains. Add ham and soy sauce; cook and stir until mixture is well blended. Just before serving, stir in almonds.

Makes 4 servings

 

[judyb57]

Easy Egg Salad

6 hard-cooked eggs, peeled and chopped
1/2 cup chopped celery
1/4 cup mayonnaise
1 teaspoon McCormick Ground Dry Mustard
1/2 teaspoon McCormick Onion Powder
1/2 teaspoon McCormick Season-All Seasoned Salt
McCormick Paprika (optional)


In a medium bowl, combine first 6 ingredients.

Cover and chill. Serve egg salad on a bed of lettuce or spoon into pita pockets. Garnish with Paprika, if desired.

Variation:
Substitute 1/2 teaspoon McCormick Curry Powder for McCormick Season-All and add 1 cup green seedless grapes, halved.

Makes 6 servings

 

[dani3839]

Thanks Judy! something to do with all those leftover easter eggs!!

 

[dani3839]

Cucumber & Onion Salad

In a bowl combine.

4 whole cucumbers, peeled and sliced
1 whole onion, sliced

Combine the remaining ingredients and pour over cucumbers and onions. Refrigerate for at least an hour prior to serving.

1 Cup sour cream
1/4 Cup white sugar
2 Tbsp distilled white vinegar
1 Tsp dried dill weed
1/2 Tsp salt
1/2 Tsp ground black pepper
1/8 Tsp paprika
Dash of worcestershire sauce

 

[judyb57]

Creamy White Fruit Salad

2 packages unflavored gelatin
1/2 cup sugar
2 cups pineapple juice
3 tablespoons lemon juice
1 teaspoon almond extract
dash salt
1 cup half and half
1 cup whipping cream

In a medium saucepan, stir together the unflavored gelatin and sugar. Stir in the pineapple juice; almond extract and salt. Cook and stir the mixture over low heat till the gelatin dissolves. Chill the mixture in the refrigerator for about 1 hour or till cool. Stir in half and half. Chill till partially set (the consistency of unbeaten egg whites). In a mixing bowl, beat cream till soft peaks form. Fold into gelatin mixture. Pour into a 5-6 cup mold, lightly oiled. Chill till set. Unmold onto a serving platter and garnish. Serves 6-8.
If you use a ring mold, the center can be filled with garnish as well.

 

[judyb57]

Salmon Macaroni Salad Recipe


Yield: Serves 4.
Tip: add the macaroni to the salmon mayo mixture when it is still warm. That way it will absorb the flavors better.



INGREDIENTS

1/2 pound (about 2 cups) macaroni pasta
Salt
2 (7-ounce) cans salmon
1/2 cup mayonnaise (plus more to taste or for added smoothness)
1 teaspoon mustard
1 teaspoon lemon zest
1 Tbsp lemon juice
1/3 cup chopped shallots, red onions, or green onions (with onion greens)
2 Tbsp chopped fresh parsley
1 Tbsp chopped fresh dill (or 1/2 teaspoon dried dill)
2 stalks celery, chopped
Tabasco to taste (we used about 10 drops)
Freshly ground black pepper

METHOD

1 Bring a pot of water (2 quarts) to a boil. Add 2 teaspoons salt. Add the dry macaroni pasta and cook, uncovered, in a rolling boil for about 10 minutes, or until the macaroni is al dente (slightly firm). Remove from heat, drain, rinse briefly in cold water (macaroni should be still warm after rinsing) and drain again.

2 In a large bowl mix the salmon, mayonnaise, mustard, lemon zest, and lemon juice. Mix in the shallots, parsley, dill, and celery.

3 Mix in the cooked macaroni while it is still warm. Add Tabasco and freshly ground pepper to taste. As the macaroni absorbs the mayonnaise, you may need to add some water to the salad to keep it from being dry. Adjust seasonings.

Chill before serving.

 

[judyb57]

SHRIMP, BACON & HORSERADISH DIP


INGREDIENTS:

6 slices Bacon
1 lb Cooked Shrimp, diced
2 Tbsp Horseradish, or more, if you like it spicier
⅔ cup Mayonnaise
⅔ cup Sour Cream
1 Tbsp Minced Chives
1 Tbsp Minced Dill
2 Tbsp Minced Parsley
1 Tbsp Lemon Juice, from one small lemon

DIRECTIONS:

Thinly slice the bacon and place in a pan set over medium heat. Saute until crisp. Using a slotted spoon, transfer to a paper towel to drain. Add the bacon pieces to a medium-sized bowl and stir in the shrimp and horseradish. Blend in the remaining ingredients. Season to taste with salt and pepper, and decorate with chives, if desired. Serve with crackers or crudites.

HELPFUL TIPS:
Serve this dip in a big bowl with crackers, or use it to top individual crostini or cucumber slices—you can make this as simple or as fancy as you like. The best part is that this recipe can (and probably should) be prepared a few hours ahead of time, and can be made in 15 easy minutes or less.

 

[dani3839]

Thanks Judy, those all sound great! I love salads in summer

 

[dani3839]

Lemon Cilantro Avocado Pasta Salad


Makes: 5-6 cups

Ingredients:
2 1/2 c. dry Hodgson Mill’s bowtie pasta
2 c. spinach
1 bunch cilantro
1/4 c. onion finely diced
2 garlic cloves finely chopped
2 avocados diced
1 can chickpeas (or navy beans) drained and rinsed
1 c. cherry tomatoes cut in half

For the Dressing:
Juice of 1 med/lg or 2 small lemons
zest of 1 lemon
2 tsp. olive oil
1 tsp. agave
2 tsp. dijon mustard
1/2 tsp. cumin
dash of salt and pepper

Instructions:

1. Fill a pot with water and a sprinkle of salt and bring to a boil. Cook pasta until done, about 7-9 minutes. Once done, drain pasta and set aside and let cool.

2. Using a food processor (or a really good knife), process cilantro and spinach until it becomes finely chopped.

3. Add greens to a medium bowl and fold in diced garlic and onion. Next fold in tomatoes, avocado, and beans. Toss in cooked pasta, then pour dressing on top and fold into salad until coated.

4. Set in fridge for at least 10-15 minutes to let flavors set.

 

[CareyG]

Thats looks delicious Dani! I have to try it, I love avocados and chick peas!

 

[judyb57]

Aunt Della's Old-Fashioned Baked Beans


Recipe Ingredients:

1 pound (2 cups) navy beans, sorted and washed
1/2 pound side pork (rind removed,) diced
1 onion, finely chopped
1/2 cup granulated sugar
1/2 teaspoon dry mustard
1/4 cup catsup, or to taste
Salt to taste

Cooking Directions:

Place beans in a medium-size kettle, cover with water, and soak for 2 hours.
Drain beans. Add enough fresh water to cover. Cover kettle, bring to a boil, then simmer until beans are tender (approximately 45 minutes.) Do not drain.
Mix in remaining ingredients. Then place entire contents of kettle in oven-proof bean pot with lid.
Bake in bean pot at 350°F (175°C) for 3 hours, stirring occasionally and adding water as needed.
Makes 4 to 6 servings.

 

[dani3839]

my hubby loves any kind of baked beans! I'll have to try these

thanks Judy

 

[1manwmn]

Dad's Potato Salad Recipe

INGREDIENTS

• 3 or 4 mid sized Russet potatoes, peeled and cut into 1-inch chunks
• 4 Tbsp juice from Kosher dill pickles
• 3 Tbsp finely chopped dill pickles
• 1/4 cup chopped parsley
• 1/2 cup chopped red onion
• 2 stalks celery, chopped
• 1 or 2 chopped scallions, including the greens
• 1-2 hard boiled eggs, chopped (optional)
• 1 medium carrot, finely chopped (optional)
• 1/2 red bell pepper, raw or roasted, chopped (optional)
• 1/2 cup mayonnaise
• 2 teaspoons Dijon mustard
• Kosher salt and freshly ground black pepper to taste

METHOD

1 Place peeled, cut potatoes in a large pot. Cover with an inch of salted water. Bring a pot of water to boil. Simmer for 10-20 minutes until just fork tender. Remove from pot. Let cool enough to handle, but still warm.
2 Put potatoes in to a large bowl. Add the juice from the Kosher dill pickles. Add the finely chopped pickles themselves. Add parsley, onions, celery, scallions and, if using, the hard boiled egg, carrots, and red bell pepper.
3 In a separate small bowl, mix mayonnaise with mustard. Add salt and pepper to taste. Mix in the dressing with the potato mixture. Again, salt and pepper to taste.
Yield: Serves 4-6.
​

Looks Delish!

 

[dani3839]

it does, doesnt it, lol

I love potato salad of any kind

 

[judyb57]

Pico De Gallo


2 large tomatoes
4 jalapeno or Serrano peppers
1 medium onion
2 garlic cloves
1/4 cup of cilantro
1/2 tablespoon of black pepper
4 tablespoons of cold water
1 tablespoon of white wine vinegar or tarragon vinegar
juice from 1 lime
Salt to taste



On a large cutting surface, cut the tomatoes, peppers, onion, and garlic into small pieces. Chop and blend all of the ingredients together with the knife to assure a nice blending of flavors. Add the cilantro, black pepper, and salt, and continue to chop the ingredients, mixing them all on the same cutting surface. Place all of the ingredients into a serving bowl and add the water and vinegar. Plain vinegar or another flavored vinegar can also be used in this recipe. Squeeze the juice from the lime into the mixture and stir several times before serving.

 

[dani3839]

I make Pico De Gallo every summer with fresh vegs from my garden!

love it!!

thanks Judy

 

[CareyG]

I make Pico De Gallo every summer with fresh vegs from my garden!

love it!!

thanks Judy

Yummm!! Nothing tastes better than fresh grown veggies!!

 

[vixen777]

I wish I had a garden again, I need to do that since I have a huge yard!