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Salads, Sides and Misc.
- Thread starter judyb57
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Bacon Ranch Foil Packet Potatoes
3 sheets of heavy-duty foil
10-12 baby red potatoes, thinly sliced
6 slices of cooked and crumbled bacon
1 packet ranch dressing mix
Salt and pepper to taste
3 tablespoons butter
Sour cream for serving, if desired
1. Spray each sheet of foil with cooking spray. Top each piece with equal portions of potatoes, bacon, and ranch dressing mix. Add salt and pepper to taste. Add 1 tablespoon of butter to each serving. Wrap securely.
2. Grill for 20 to 30 minutes. Let stand 10 minutes before serving. Serve in foil, topped with sour cream if desired.
3 sheets of heavy-duty foil
10-12 baby red potatoes, thinly sliced
6 slices of cooked and crumbled bacon
1 packet ranch dressing mix
Salt and pepper to taste
3 tablespoons butter
Sour cream for serving, if desired
1. Spray each sheet of foil with cooking spray. Top each piece with equal portions of potatoes, bacon, and ranch dressing mix. Add salt and pepper to taste. Add 1 tablespoon of butter to each serving. Wrap securely.
2. Grill for 20 to 30 minutes. Let stand 10 minutes before serving. Serve in foil, topped with sour cream if desired.
OMG Mexican Dip
2 8oz cream cheese boxes
2 big spoonfuls sour cream.
2 pkgs of taco seasoning
shredded lettuce
chopped black olives
chopped green pepper
chopped tomatoes
4 cups shredded Mexican Cheese
Beat cream cheese and sour cream together til smooth, add taco seasoning. Spread on large glass dish...top with lettuce, Green onion (if you like onion) Tomatoes and black olives sliced. Top with cheddar cheese...use any corn chips you desire. Best part of this is you can add more or less toppings to the base depending on tastes and kids love it too. I recommend using disposable 9x13 aluminum pan if taking this dish to a party or picnic. It can be split into 2 round cake pans if you have picky eaters too!
2 8oz cream cheese boxes
2 big spoonfuls sour cream.
2 pkgs of taco seasoning
shredded lettuce
chopped black olives
chopped green pepper
chopped tomatoes
4 cups shredded Mexican Cheese
Beat cream cheese and sour cream together til smooth, add taco seasoning. Spread on large glass dish...top with lettuce, Green onion (if you like onion) Tomatoes and black olives sliced. Top with cheddar cheese...use any corn chips you desire. Best part of this is you can add more or less toppings to the base depending on tastes and kids love it too. I recommend using disposable 9x13 aluminum pan if taking this dish to a party or picnic. It can be split into 2 round cake pans if you have picky eaters too!
Rachel's Greek Pasta Salad (this is to die for)
1/2 cup olive oil
1/2 cup red wine vinegar
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
3/4 teaspoon ground black pepper
3/4 teaspoon white sugar
2 1/2 cups cooked elbow macaroni (or any type pasta noodles)
3 cups fresh sliced mushrooms
15 cherry tomatoes, halved
1 cup sliced red bell peppers
3/4 cup crumbled feta cheese
1/2 cup chopped green onions
1 (4 ounce) can whole black olives (I prefer sliced)
3/4 cup sliced pepperoni sausage, cut into strips
In a large bowl, whisk together olive oil, vinegar, garlic powder, basil, oregano, black pepper, and sugar. Add cooked pasta, mushrooms, tomatoes, red peppers, feta cheese, green onions, olives, and pepperoni. Toss until evenly coated. Cover, and chill 2 hours or overnight.
**The longer it sits, the BETTER it taste. And stir/toss every few hours.
1/2 cup olive oil
1/2 cup red wine vinegar
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
3/4 teaspoon ground black pepper
3/4 teaspoon white sugar
2 1/2 cups cooked elbow macaroni (or any type pasta noodles)
3 cups fresh sliced mushrooms
15 cherry tomatoes, halved
1 cup sliced red bell peppers
3/4 cup crumbled feta cheese
1/2 cup chopped green onions
1 (4 ounce) can whole black olives (I prefer sliced)
3/4 cup sliced pepperoni sausage, cut into strips
In a large bowl, whisk together olive oil, vinegar, garlic powder, basil, oregano, black pepper, and sugar. Add cooked pasta, mushrooms, tomatoes, red peppers, feta cheese, green onions, olives, and pepperoni. Toss until evenly coated. Cover, and chill 2 hours or overnight.
**The longer it sits, the BETTER it taste. And stir/toss every few hours.
Crabby Shrimp and Potato Salad
Ingredients
1 cup low fat mayonnaise
1 egg or equivalent egg substitute, slightly beaten
1 can (10 3/4 ounces) cream of celery soup
pepper, to taste
1/4 cup onion, chopped
8 water chestnuts, chopped
1 cup crab meat, flaked
1 cup cooked shrimp, chopped
1 pound potatoes with skin, cooked and diced
1/2 cup whole wheat bread or cracker crumbs
1 tablespoon butter substitute, melted
Instructions
Preheat oven to 350 degrees F.
In a large bowl, mix together low fat mayonnaise, egg or egg substitute, soup, pepper, onions, and water chestnuts.
Gently mix in crab, shrimp, and potatoes with skin; pour into 8 x 8-inch baking pan.
Combine bread crumbs and butter substitute in separate bowl, sprinkle over seafood mixture.
Bake for 30 minutes; serve hot.
Ingredients
1 cup low fat mayonnaise
1 egg or equivalent egg substitute, slightly beaten
1 can (10 3/4 ounces) cream of celery soup
pepper, to taste
1/4 cup onion, chopped
8 water chestnuts, chopped
1 cup crab meat, flaked
1 cup cooked shrimp, chopped
1 pound potatoes with skin, cooked and diced
1/2 cup whole wheat bread or cracker crumbs
1 tablespoon butter substitute, melted
Instructions
Preheat oven to 350 degrees F.
In a large bowl, mix together low fat mayonnaise, egg or egg substitute, soup, pepper, onions, and water chestnuts.
Gently mix in crab, shrimp, and potatoes with skin; pour into 8 x 8-inch baking pan.
Combine bread crumbs and butter substitute in separate bowl, sprinkle over seafood mixture.
Bake for 30 minutes; serve hot.
Red Potato Salad With Bacon
Ingredients
6 cups cubed red-skinned potatoes, unpeeled (about 1 1/4 pounds)
Salt
2 ounces bacon (2 or 3 strips)
1 cup chopped bell pepper (any color or a combination)
1/4 cup minced red onion
1/4 cup sliced scallions (about 2 scallions)
1/4 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon dijon mustard
1 tablespoon mayonnaise
Freshly ground pepper
Directions
Put the potatoes in a large pot; add water just to cover and season with 1/4 teaspoon salt. Bring to a boil over medium-high heat and cook until tender, 8 to 10 minutes. Drain and cool slightly.
Meanwhile, cook the bacon in a large skillet until crisp. Drain on paper towels and finely chop.
In a large bowl, combine the potatoes, chopped bacon, bell pepper, onion and scallions.
In a small bowl, whisk the olive oil, vinegar, mustard, mayonnaise, 1/4 teaspoon salt and 1/4 teaspoon pepper. Pour over the potato mixture, tossing gently to coat. Cover and refrigerate or serve at room temperature
Ingredients
6 cups cubed red-skinned potatoes, unpeeled (about 1 1/4 pounds)
Salt
2 ounces bacon (2 or 3 strips)
1 cup chopped bell pepper (any color or a combination)
1/4 cup minced red onion
1/4 cup sliced scallions (about 2 scallions)
1/4 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon dijon mustard
1 tablespoon mayonnaise
Freshly ground pepper
Directions
Put the potatoes in a large pot; add water just to cover and season with 1/4 teaspoon salt. Bring to a boil over medium-high heat and cook until tender, 8 to 10 minutes. Drain and cool slightly.
Meanwhile, cook the bacon in a large skillet until crisp. Drain on paper towels and finely chop.
In a large bowl, combine the potatoes, chopped bacon, bell pepper, onion and scallions.
In a small bowl, whisk the olive oil, vinegar, mustard, mayonnaise, 1/4 teaspoon salt and 1/4 teaspoon pepper. Pour over the potato mixture, tossing gently to coat. Cover and refrigerate or serve at room temperature
Fresh Cucumber Salad...stays in the frig up to 2 months!
7-cups unpeeled pickling cucumbers sliced thin (about 7 large dills)
1-cup sliced onions
1-cup sliced green peppers
... 1-tbsp salt
1-cup white vinegar
2-cups sugar
1-tsp celery seed
1-tsp mustard seed
We used red pepper
Mix cucumbers, onions, peppers and salt; set a side
Put vinegar, sugar, celery seed and mustard seed in a pot and bring to a boil
Remove from heat and let cool for one hour
Pour mixture over cucumbers
Put in jars and store in refrigerator
Will keep up to 2 months
Makes 2 quart jars
7-cups unpeeled pickling cucumbers sliced thin (about 7 large dills)
1-cup sliced onions
1-cup sliced green peppers
... 1-tbsp salt
1-cup white vinegar
2-cups sugar
1-tsp celery seed
1-tsp mustard seed
We used red pepper
Mix cucumbers, onions, peppers and salt; set a side
Put vinegar, sugar, celery seed and mustard seed in a pot and bring to a boil
Remove from heat and let cool for one hour
Pour mixture over cucumbers
Put in jars and store in refrigerator
Will keep up to 2 months
Makes 2 quart jars
Blueberry Salad
Ingredients:
1 pkg. black cherry gelatin (3 oz.)
1 can crushed pineapple, drained (13 oz.)
1 can blueberries (15 oz.), drained
1/4 cup maraschino cherries, quartered
Topping:
1 1/2 cups small marshmallows
1 cup sour cream
1 1/2 tsp. mayonnaise
1/2 tsp. vanilla
Directions:
Use liquid from blueberries and pineapple (boiled) for gelatin. Cool gelatin and add blueberries and pineapple (both well drained) and maraschino cherries. Place in a 10x6 dish. Chill until firm. Spread gelatin with topping after you have refrigerated it a couple of hours.
Ingredients:
1 pkg. black cherry gelatin (3 oz.)
1 can crushed pineapple, drained (13 oz.)
1 can blueberries (15 oz.), drained
1/4 cup maraschino cherries, quartered
Topping:
1 1/2 cups small marshmallows
1 cup sour cream
1 1/2 tsp. mayonnaise
1/2 tsp. vanilla
Directions:
Use liquid from blueberries and pineapple (boiled) for gelatin. Cool gelatin and add blueberries and pineapple (both well drained) and maraschino cherries. Place in a 10x6 dish. Chill until firm. Spread gelatin with topping after you have refrigerated it a couple of hours.
"Taco Night" Macaroni Salad
Ingredients
1 pound ground beef
1 package (1.25 - ounces) ORTEGA Taco Seasoning Mix - Regular
1 jar (16 - ounces) jar of Ortega Salsa
2 cups shredded cheddar cheese
1 cup sliced black olives
3/4 cup sliced green onions
1 package (16 - ounces) macaroni, cooked, rinsed and drained
Instructions
Cook ground beef and seasoning according to taco seasoning package directions.
Combine macaroni, salsa, ground beef mixture, cheese, olives and onions; mix well. Serve warm.
Ingredients
1 pound ground beef
1 package (1.25 - ounces) ORTEGA Taco Seasoning Mix - Regular
1 jar (16 - ounces) jar of Ortega Salsa
2 cups shredded cheddar cheese
1 cup sliced black olives
3/4 cup sliced green onions
1 package (16 - ounces) macaroni, cooked, rinsed and drained
Instructions
Cook ground beef and seasoning according to taco seasoning package directions.
Combine macaroni, salsa, ground beef mixture, cheese, olives and onions; mix well. Serve warm.
- Joined
- Jan 17, 2008
- Messages
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Chicken Salad with Grapes, Cashews, Apples and Fresh Dill
2 boneless skinless chicken breasts, boiled, diced
1 cup seedless red grapes, each cut in half
1 cup salted cashews
1 small Gala apple, finely diced
1/4 cup finely chopped red onion
1 celery stalk, sliced or chopped
1/4 cup finely chopped green onions
1/2 to 1 cup mayonnaise
Juice of 1 lime (1 to 2 tablespoons)
1 teaspoon chopped fresh dill
Salt and pepper to taste
In large bowl, stir together all ingredients until well mixed, adding salt and pepper to taste. Serve immediately, or store in a tightly covered container for up to 24 hours in the refrigerator.
This recipe is quite versatile! For a slightly different flavor, swap out the grapes, cashews and lime juice for cucumbers, sliced almonds and lemon juice. This recipe can be served immediately, or stored in a tightly covered container for up to 24 hours in the refrigerator
2 boneless skinless chicken breasts, boiled, diced
1 cup seedless red grapes, each cut in half
1 cup salted cashews
1 small Gala apple, finely diced
1/4 cup finely chopped red onion
1 celery stalk, sliced or chopped
1/4 cup finely chopped green onions
1/2 to 1 cup mayonnaise
Juice of 1 lime (1 to 2 tablespoons)
1 teaspoon chopped fresh dill
Salt and pepper to taste
In large bowl, stir together all ingredients until well mixed, adding salt and pepper to taste. Serve immediately, or store in a tightly covered container for up to 24 hours in the refrigerator.
This recipe is quite versatile! For a slightly different flavor, swap out the grapes, cashews and lime juice for cucumbers, sliced almonds and lemon juice. This recipe can be served immediately, or stored in a tightly covered container for up to 24 hours in the refrigerator
- Joined
- Jan 17, 2008
- Messages
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Tortellini Picnic Salad
Ingredients
Original recipe makes 10 servingsChange Servings
2 (9 ounce) packages cheese tortellini
1 (8 ounce) package crumbled feta cheese
3 roma tomatoes, diced
1 (6 ounce) can black olives
1/2 cup chopped walnuts
1 bunch green onions, sliced
Directions
Bring a large pot of lightly salted water to a boil. Cook tortellini in the boiling water, stirring occasionally until pasta floats to the surface, about 5 minutes. Drain.
Mix tortellini, feta cheese, tomatoes, olives, walnuts, green onions, and garlic together in a large bowl.
Whisk vinegar, olive oil, and basil together in a separate small bowl. Pour dressing over tortellini mixture; toss to coat. Sprinkle with salt. Chill in refrigerator for 1 hour before serving.
Ingredients
Original recipe makes 10 servingsChange Servings
2 (9 ounce) packages cheese tortellini
1 (8 ounce) package crumbled feta cheese
3 roma tomatoes, diced
1 (6 ounce) can black olives
1/2 cup chopped walnuts
1 bunch green onions, sliced
Directions
Bring a large pot of lightly salted water to a boil. Cook tortellini in the boiling water, stirring occasionally until pasta floats to the surface, about 5 minutes. Drain.
Mix tortellini, feta cheese, tomatoes, olives, walnuts, green onions, and garlic together in a large bowl.
Whisk vinegar, olive oil, and basil together in a separate small bowl. Pour dressing over tortellini mixture; toss to coat. Sprinkle with salt. Chill in refrigerator for 1 hour before serving.
Tex Mex Salad
Serves 4-6 (main dish)
Serves 6-8 (side dish)
Ingredients:
2 heads romaine lettuce
2 avocados (chopped)
1 cup frozen corn (defrosted) or fresh (if it's in season)
1 can black beans (drained and rinsed)
1/2 red onion, diced
1/2 red bell pepper, diced
1 Tablespoon white balsamic vinegar
1/2 cup sour cream or reduced fat sour cream
1/2 cup salsa
2 teaspoons chile powder
1 teaspoon cumin
1/2 cup shredded Mexican cheese blend, plus more for garnish
1/4 cup fresh cilantro, chopped plus more for garnish
Salt and pepper, to taste
2 limes
Tortilla Chips
Directions:
Make black bean and corn relish. Combine black beans, corn, red onion and red bell pepper. Pour over white balsamic vinegar (or other light vinegar), squeeze the juice of 1/2 of a lime, season with salt and pepper and allow to sit for a half an hour or up to one day.
For the salad dressing. Combine sour cream, salsa, the juice of half a lime, chile powder, cumin and salt and pepper. Stir to combine. Every salsa is a little different so you may need to add more salsa or add more sour cream to reach the desired consistency for your dressing. Taste it to see if you would like to add any more of the seasonings as well.
For the main salad. Chop up romaine lettuce. Add avocado, black bean and corn relish, cheese and cilantro. Pour over dressing and toss to combine. Garnish the top with more shredded cheese and a bunch of cilantro. Serve with cut up slices of lime and tortilla chips.
If you would like to serve this as a main course, I would suggest adding some grilled shrimp, chicken or sliced flank steak.
Serves 4-6 (main dish)
Serves 6-8 (side dish)
Ingredients:
2 heads romaine lettuce
2 avocados (chopped)
1 cup frozen corn (defrosted) or fresh (if it's in season)
1 can black beans (drained and rinsed)
1/2 red onion, diced
1/2 red bell pepper, diced
1 Tablespoon white balsamic vinegar
1/2 cup sour cream or reduced fat sour cream
1/2 cup salsa
2 teaspoons chile powder
1 teaspoon cumin
1/2 cup shredded Mexican cheese blend, plus more for garnish
1/4 cup fresh cilantro, chopped plus more for garnish
Salt and pepper, to taste
2 limes
Tortilla Chips
Directions:
Make black bean and corn relish. Combine black beans, corn, red onion and red bell pepper. Pour over white balsamic vinegar (or other light vinegar), squeeze the juice of 1/2 of a lime, season with salt and pepper and allow to sit for a half an hour or up to one day.
For the salad dressing. Combine sour cream, salsa, the juice of half a lime, chile powder, cumin and salt and pepper. Stir to combine. Every salsa is a little different so you may need to add more salsa or add more sour cream to reach the desired consistency for your dressing. Taste it to see if you would like to add any more of the seasonings as well.
For the main salad. Chop up romaine lettuce. Add avocado, black bean and corn relish, cheese and cilantro. Pour over dressing and toss to combine. Garnish the top with more shredded cheese and a bunch of cilantro. Serve with cut up slices of lime and tortilla chips.
If you would like to serve this as a main course, I would suggest adding some grilled shrimp, chicken or sliced flank steak.
Spicy Baked Beans
Yield: Yields 8 servings
Here's a spicy version of an American classic for your next picnic.
RECIPE INGREDIENTS
1/4 cup packed brown sugar
1/4 cup ketchup
2 tablespoons prepared mustard
1 tablespoon molasses
1 clove garlic, finely chopped or 1/8 teaspoon garlic powder
1 teaspoon Crosse & Blackwell Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
10 slices bacon (about 8 oz.)
1 small onion, chopped
1 large stalk celery, chopped
2 cans (16 oz.) pork and beans
DIRECTIONS
Preheat oven to 325 degrees F.
Combine sugar, ketchup, mustard, molasses, garlic, Worcestershire sauce, salt, cayenne pepper and black pepper in small bowl.
Cook bacon in large skillet until crisp. Remove bacon; drain, reserving 3 tablespoons bacon fat. Cook onion and celery in reserved bacon fat for 4 to 6 minutes or until tender. Crumble bacon in 2-quart casserole; stir in pork and beans, onion mixture and sauce mixture.
Bake for 30 to 35 minutes or until hot and bubbly.
Yield: Yields 8 servings
Here's a spicy version of an American classic for your next picnic.
RECIPE INGREDIENTS
1/4 cup packed brown sugar
1/4 cup ketchup
2 tablespoons prepared mustard
1 tablespoon molasses
1 clove garlic, finely chopped or 1/8 teaspoon garlic powder
1 teaspoon Crosse & Blackwell Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
10 slices bacon (about 8 oz.)
1 small onion, chopped
1 large stalk celery, chopped
2 cans (16 oz.) pork and beans
DIRECTIONS
Preheat oven to 325 degrees F.
Combine sugar, ketchup, mustard, molasses, garlic, Worcestershire sauce, salt, cayenne pepper and black pepper in small bowl.
Cook bacon in large skillet until crisp. Remove bacon; drain, reserving 3 tablespoons bacon fat. Cook onion and celery in reserved bacon fat for 4 to 6 minutes or until tender. Crumble bacon in 2-quart casserole; stir in pork and beans, onion mixture and sauce mixture.
Bake for 30 to 35 minutes or until hot and bubbly.
- Joined
- Jan 17, 2008
- Messages
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Southwestern Roasted Corn Salad
Ingredients
Original recipe makes 8 servingsChange Servings
8 ears fresh corn in husks
1 red bell pepper, diced
1 green bell pepper, diced
1 red onion, chopped
1 cup chopped fresh cilantro
1/2 cup olive oil
4 cloves garlic, peeled and minced
3 limes, juiced
1 teaspoon white sugar
salt and pepper to taste
1 tablespoon hot sauce
Directions
Place the corn in a large pot with enough water to cover, and soak at least 15 minutes.
Preheat grill for high heat. Remove silks from corn, but leave the husks.
Place corn on the preheated grill. Cook, turning occasionally, 20 minutes, or until tender. Remove from heat, cool slightly, and discard husks.
Cut the corn kernels from the cob, and place in a medium bowl. Mix in the red bell pepper, green bell pepper, and red onion.
In a blender or food processor, mix the cilantro, olive oil, garlic, lime juice, sugar, salt, pepper, and hot sauce. Blend until smooth, and stir into the corn salad.
Ingredients
Original recipe makes 8 servingsChange Servings
8 ears fresh corn in husks
1 red bell pepper, diced
1 green bell pepper, diced
1 red onion, chopped
1 cup chopped fresh cilantro
1/2 cup olive oil
4 cloves garlic, peeled and minced
3 limes, juiced
1 teaspoon white sugar
salt and pepper to taste
1 tablespoon hot sauce
Directions
Place the corn in a large pot with enough water to cover, and soak at least 15 minutes.
Preheat grill for high heat. Remove silks from corn, but leave the husks.
Place corn on the preheated grill. Cook, turning occasionally, 20 minutes, or until tender. Remove from heat, cool slightly, and discard husks.
Cut the corn kernels from the cob, and place in a medium bowl. Mix in the red bell pepper, green bell pepper, and red onion.
In a blender or food processor, mix the cilantro, olive oil, garlic, lime juice, sugar, salt, pepper, and hot sauce. Blend until smooth, and stir into the corn salad.