Another BBQ basic in my household. I despise prepackaged prepared deli food. I like to make everything from scratch when it comes to summer food.
Summer Pasta Salad
3 cup (8 oz.) cooked rotini pasta
¾ cup frozen baby peas, thawed
½ cup shredded cheddar cheese
½ cup sliced white mushrooms raw
1 cup ranch dressing
½ cup sour cream
1/8 cup sweet red pepper, finely chopped
Toss all ingredients. Refrigerate and serve chilled. Makes 10 cups.
Showing posts with label salad. Show all posts
Showing posts with label salad. Show all posts
5.01.2009
Horseradish Potato Salad
This is a staple of 4th of July BBQs for me. There's a cool quality to the salad that makes the summer seem not so hot.
Horseradish Potato Salad
4 lg. baking potatoes, peeled & chunked
½ cup sour cream
½ cup mayonnaise
2 tablespoon horseradish sauce
1 tablespoon dried parsley
½ teaspoon salt
½ teaspoon pepper
4 hard boiled eggs, separated, chopped
3 bacon slices, crisped & crumbled
2 green onions, chopped
Boil 1” chunks of potatoes in water until tender. Drain and cool. Stir together mayo, parsley, pepper, sour cream, horsey sauce, salt & egg yolk and beat until smooth. Mix in onions, egg whites and bacon. Pour over potatoes and mix well. Cover with plastic and chill until ready to serve.
Horseradish Potato Salad
4 lg. baking potatoes, peeled & chunked
½ cup sour cream
½ cup mayonnaise
2 tablespoon horseradish sauce
1 tablespoon dried parsley
½ teaspoon salt
½ teaspoon pepper
4 hard boiled eggs, separated, chopped
3 bacon slices, crisped & crumbled
2 green onions, chopped
Boil 1” chunks of potatoes in water until tender. Drain and cool. Stir together mayo, parsley, pepper, sour cream, horsey sauce, salt & egg yolk and beat until smooth. Mix in onions, egg whites and bacon. Pour over potatoes and mix well. Cover with plastic and chill until ready to serve.
Kitty's Carrot Raisin Salad
There's nothing that I'll glom faster than good carrot raisin salad. I like to double the sauce though so it's really wet and occasionally throw in a little bit of pineapple minced into tiny pieces.
Kitty's Carrot Raisin Salad
3 tablespoon lemon juice
1 tablespoon honey
3 tablespoon mayonnaise
6 carrots, shredded
3 tablespoon sour cream
¼ teaspoon sugar
1/3 cup raisins
pinch of poppy seeds
Whisk the lemon juice, honey, mayo, sour cream and sugar together then mix with the raisins and carrots.
Kitty's Carrot Raisin Salad
3 tablespoon lemon juice
1 tablespoon honey
3 tablespoon mayonnaise
6 carrots, shredded
3 tablespoon sour cream
¼ teaspoon sugar
1/3 cup raisins
pinch of poppy seeds
Whisk the lemon juice, honey, mayo, sour cream and sugar together then mix with the raisins and carrots.
10.03.2008
Kyoto Dressing
Salad dressing and dip for chicken.
Kyoto Dressing
1/4 cup vegetable oil
2 tbsp. rice wine vinegar
1 tbsp. soy sauce
1/2 tsp. seasoned salt
1/4 tsp. ground ginger
Mix together and shake.
Makes 1/3 cup dressing.
Kyoto Dressing
1/4 cup vegetable oil
2 tbsp. rice wine vinegar
1 tbsp. soy sauce
1/2 tsp. seasoned salt
1/4 tsp. ground ginger
Mix together and shake.
Makes 1/3 cup dressing.
Thai Dressing
This is wonderful on salad, coleslaw, chicken and pork. It's versitile even as a grill sauce if you add 1 tablespoon of oil.
Thai Dressing
4-6 tablespoons rice vinegar
3-3 1/2 tablespoons soy sauce
1 clove garlic, minced
2 tablespoons fresh ginger, minced
1 1/2 teaspoons sugar
3/4 teaspoon hot-pepper flakes
3/4 teaspoon dry mustard
1/4 teaspoon five-spice powder
1/4 cup sesame oil
Thai Dressing
4-6 tablespoons rice vinegar
3-3 1/2 tablespoons soy sauce
1 clove garlic, minced
2 tablespoons fresh ginger, minced
1 1/2 teaspoons sugar
3/4 teaspoon hot-pepper flakes
3/4 teaspoon dry mustard
1/4 teaspoon five-spice powder
1/4 cup sesame oil
Perfect Croutons
Big, buttery, perfect croutons very similar to Outback Steakhouse's.
Perfect Croutons
2 loaves bread, cut in 1-inch cubes
2 1/2 pounds lightly salted butter (not margarine)
3/4 cup of finely chopped fresh garlic
2 1/2 tablespoons McCormick Cajun seasoning
Preheat oven to 250-275 degrees F. Put bread on cookie sheet and toast bread in oven until it's golden brown; this will take about 20 minutes or less depending on your oven. Watch them! When bread has toasted to a golden brown, take out of oven and let cool (do not try and coat croutons when warm or they will not come out right). Melt butter until it looks like mayonnaise (do not melt to a liquid). Add garlic and seasoning to butter. Set aside. When croutons have cooled, place butter mixture in a large bowl. You might have to soften butter mixture again. That's ok, but remember, not to a liquid. Add croutons to butter mixture and coat each crouton gently using your hands (you might want to use plastic gloves). Make sure that the garlic is staying on the croutons. If you need more butter go ahead and add a little more. One important thing that you need to make sure you do, is not overdo on the butter or they will burn and get soggy. Put croutons back on cookie sheet and bake for 8 to 10 minutes. Gently shake the pan to make sure they are all browning correctly. Do not over shake though, garlic might come off the croutons.
Perfect Croutons
2 loaves bread, cut in 1-inch cubes
2 1/2 pounds lightly salted butter (not margarine)
3/4 cup of finely chopped fresh garlic
2 1/2 tablespoons McCormick Cajun seasoning
Preheat oven to 250-275 degrees F. Put bread on cookie sheet and toast bread in oven until it's golden brown; this will take about 20 minutes or less depending on your oven. Watch them! When bread has toasted to a golden brown, take out of oven and let cool (do not try and coat croutons when warm or they will not come out right). Melt butter until it looks like mayonnaise (do not melt to a liquid). Add garlic and seasoning to butter. Set aside. When croutons have cooled, place butter mixture in a large bowl. You might have to soften butter mixture again. That's ok, but remember, not to a liquid. Add croutons to butter mixture and coat each crouton gently using your hands (you might want to use plastic gloves). Make sure that the garlic is staying on the croutons. If you need more butter go ahead and add a little more. One important thing that you need to make sure you do, is not overdo on the butter or they will burn and get soggy. Put croutons back on cookie sheet and bake for 8 to 10 minutes. Gently shake the pan to make sure they are all browning correctly. Do not over shake though, garlic might come off the croutons.
Cold Soba Noodle Salad
½ lb. soba (Japanese buckwheat noodles)
½ lb. julienne or coarsely-grated diakon radish or red radish
1 medium carrot, julienne or coarsely chopped
½ lb. julienne peeled cucumber
¼ head julienne red cabbage
1/3 cup white vinegar
1 tablespoon sugar
1 teaspoon fresh grated ginger or ¼ teaspoon dried ginger
4 green onions, chopped
2 tablespoons sesame oil
1/3 cup soy sauce or tamari
1 teaspoon toasted sesame seeds
Bring three quarts of water to boil in large pot or saucepan. Add one teaspoon salt. Add noodles and cook for 2 ½ to 3 minutes. Drain and toss with oil to keep from sticking. Toss in rest of ingredients. Top with sesame seeds and serve.
Serves 4.
½ lb. julienne or coarsely-grated diakon radish or red radish
1 medium carrot, julienne or coarsely chopped
½ lb. julienne peeled cucumber
¼ head julienne red cabbage
1/3 cup white vinegar
1 tablespoon sugar
1 teaspoon fresh grated ginger or ¼ teaspoon dried ginger
4 green onions, chopped
2 tablespoons sesame oil
1/3 cup soy sauce or tamari
1 teaspoon toasted sesame seeds
Bring three quarts of water to boil in large pot or saucepan. Add one teaspoon salt. Add noodles and cook for 2 ½ to 3 minutes. Drain and toss with oil to keep from sticking. Toss in rest of ingredients. Top with sesame seeds and serve.
Serves 4.
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