broccoli-and-bacon salad

Ingredients

• Servings: 10
• salad:
• 2 pounds broccoli florets
• 10 slices crisply cooked bacon, crumbled
• 1/2 cup chopped red onion
• 1/2 cup golden raisins
• 1/2 cup cashews
• 1/2 cup sliced water chestnuts
• dressing:
• 1 cup mayonnaise
• 1/2 cup white sugar
• 2 tablespoons vinegar

Recipe

Preparation Time: 15 mins Ready Time: 4 hrs 15 mins


• toss broccoli, bacon, red onion, raisins, cashews, and water chestnuts together in a large bowl.
• whisk mayonnaise, sugar, and vinegar together until smooth; pour over salad and toss to coat.
• cover bowl with plastic wrap and refrigerate until the dressing sets, at least 4 hours.

Classic Macaroni Salad

Ingredients

• Servings: 10
• 4 cups uncooked elbow macaroni
• 1 cup mayonnaise
• 1/4 cup distilled white vinegar
• 2/3 cup white sugar
• 2 1/2 tablespoons prepared yellow mustard
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1 green bell pepper, seeded and chopped
• 1/4 cup grated carrot (optional)
• 2 tablespoons chopped pimento peppers (optional)

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 4 hrs 30 mins


• bring a large pot of lightly salted water to a boil. add the macaroni, and cook until tender, about 8 minutes. rinse under cold water and drain.
• in a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. stir in the onion, celery, green pepper, carrot, pimentos and macaroni. refrigerate for at least 4 hours before serving, but preferably overnight.

Judy's Strawberry Pretzel Salad

Ingredients

• Servings: 16
• 1 1/2 cups crushed pretzels
• 4 1/2 tablespoons white sugar
• 3/4 cup butter, melted
• 1 cup white sugar
• 2 (8 ounce) packages cream cheese
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (6 ounce) package strawberry flavored jell-o®
• 2 cups boiling water
• 1 (16 ounce) package frozen strawberries

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c). mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. press into the bottom of a 9x13 inch pan. bake for 10 minutes, or until lightly toasted. set aside to cool completely.
• in a medium bowl, beat the sugar and cream cheese until smooth. fold in whipped topping. spread evenly over the cooled crust. refrigerate until set, about 30 minutes.
• in a medium bowl, stir together the gelatin mix and boiling water. mix in frozen strawberries, and stir until thawed. pour over cream cheese mixture in pan. refrigerate until completely chilled, at least 1 hour.

stacked tomato and burrata salad

Ingredients

• Servings: 1
• 1 vine-ripened tomato, cored and cut into 1/2-inch slices
• flaked sea salt and freshly ground black pepper to taste
• 1/4 cup burrata cheese, or more to taste
• 1 tablespoon torn fresh basil leaves, or to taste
• 1 tablespoon extra-virgin olive oil

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• place bottom tomato slice a plate and season with sea salt and black pepper. spread burrata cheese over tomato slice and top with torn basil leaves. drizzle with olive oil. top with next tomato slice. repeat cheese-tomato layering process with remaining slices, finishing with top tomato slice.

Lemon Thyme Chicken Tenders

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 6 sprigs fresh thyme, leaves stripped and chopped
• 1 tablespoon lemon zest
• 1/4 cup lemon juice
• salt and pepper to taste
• 1 pound chicken breast tenders
• olive oil-flavored cooking spray

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 25 mins


• combine the olive oil, garlic, chopped thyme, lemon zest, and lemon juice in a large mixing bowl. season the chicken tenders with salt and pepper. toss chicken with the olive oil mixture; allow to marinate for 5 minutes.
• spray a non-stick skillet with cooking spray, and place over medium-high heat. cook chicken tenders in the hot pan until lightly browned and cooked through, about 4 minutes per side.

sesame pasta chicken salad

Ingredients

• Servings: 10
• 1/4 cup sesame seeds
• 1 (16 ounce) package bow tie pasta
• 1/2 cup vegetable oil
• 1/3 cup light soy sauce
• 1/3 cup rice vinegar
• 1 teaspoon sesame oil
• 3 tablespoons white sugar
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• 3 cups shredded, cooked chicken breast meat
• 1/3 cup chopped fresh cilantro
• 1/3 cup chopped green onion

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• heat a skillet over medium-high heat. add sesame seeds, and cook stirring frequently until lightly toasted. remove from heat, and set aside.
• bring a large pot of lightly salted water to a boil. add pasta, and cook for 8 to 10 minutes, or until al dente. drain pasta, and rinse under cold water until cool. transfer to a large bowl.
• in a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. shake well.
• pour sesame dressing over pasta, and toss to coat evenly. gently mix in chicken, cilantro, and green onions.

red skinned potato salad

Ingredients

• Servings: 12
• 2 pounds clean, scrubbed new red potatoes
• 6 eggs
• 1 pound bacon
• 1 onion, finely chopped
• 1 stalk celery, finely chopped
• 2 cups mayonnaise
• salt and pepper to taste

Recipe

Ready Time: 2 hrs


• bring a large pot of salted water to a boil. add potatoes and cook until tender but still firm, about 15 minutes. drain and set in the refrigerator to cool.
• place eggs in a saucepan and cover with cold water. bring water to a boil and immediately remove from heat. cover and let eggs stand in hot water for 10 to 12 minutes. remove from hot water, cool, peel and chop.
• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside.
• chop the cooled potatoes, leaving skin on. add to a large bowl, along with the eggs, bacon, onion and celery. add mayonnaise, salt and pepper to taste. chill for an hour before serving.

marinated cucumber, onion, and tomato salad

Ingredients

• Servings: 6
• 1 cup water
• 1/2 cup distilled white vinegar
• 1/4 cup vegetable oil
• 1/4 cup sugar
• 2 teaspoons salt
• 1 tablespoon fresh, coarsely ground black pepper
• 3 cucumbers, peeled and sliced 1/4-inch thick
• 3 tomatoes, cut into wedges
• 1 onion, sliced and separated into rings

Recipe

Preparation Time: 15 mins Ready Time: 2 hrs 15 mins


• whisk water, vinegar, oil, sugar, salt, and pepper together in a large bowl until smooth; add cucumbers, tomatoes, and onion and stir to coat.
• cover bowl with plastic wrap; refrigerate at least 2 hours.

Rhonda's Confetti Spaghetti Pasta Salad

Ingredients

• Servings: 8
• 1 (16 ounce) package spaghetti, broken into 1-inch pieces
• 2 tomatoes, diced
• 1 red onion, diced
• 1 large cucumber, diced
• 4 stalks celery, diced
• 2 cups imitation crabmeat, diced
• 1 (6 ounce) can tuna, drained
• 2 cups creamy salad dressing
• 1 teaspoon minced garlic, or to taste
• salt and ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr


• bring a large pot of lightly salted water to a boil. cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 9 to 11 minutes. drain and run under cold water.
• mix tomatoes, onion, cucumber, celery, crabmeat, and tuna in a bowl; add spaghetti. stir in salad dressing and garlic; season with salt and black pepper. cover bowl with plastic wrap and refrigerate for flavors to blend, at least 30 minutes.

tangy ginger lime salad dressing

Ingredients

• Servings: 1
• 1 cup reduced-sodium soy sauce
• 2 tablespoons minced garlic
• 2 tablespoons grated fresh ginger root
• 2 teaspoons sesame oil
• 1 teaspoon chili oil
• 1/3 cup fresh lime juice
• 1/4 cup rice vinegar
• 1/4 teaspoon onion powder

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• combine soy sauce, garlic, ginger, sesame oil, chili oil, lime juice, vinegar and onion powder in a blender. process until evenly combined. chill before serving.

Strawberry Spinach Salad I

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 10 mins Ready Time: 1 hr 10 mins


• 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.

shredded apple carrot salad

Ingredients

• Servings: 6
• 2 tablespoons sesame seeds
• 2 cups shredded carrots
• 1 granny smith apple, cored and shredded
• 1/2 cup chopped fresh parsley
• 1/4 cup lemon juice
• 2 tablespoons apple vinegar
• 1 tablespoon white sugar
• 1 clove garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons safflower oil

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 20 mins


• heat a skillet over medium heat; pour sesame seeds into the hot skillet. cook, stirring often, until sesame seeds are lightly browned and fragrant, 3 to 5 minutes. remove from heat.
• mix carrots, apple, toasted sesame seeds, and parsley together in a bowl.
• whisk lemon juice, vinegar, sugar, garlic, salt, and pepper together in a separate bowl; slowly drizzle safflower oil into lemon juice mixture while continuing to whisk. pour dressing over carrot mixture; toss to coat.

slow cooker italian beef for sandwiches

Ingredients

• Servings: 10
• 3 cups water
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon onion salt
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• 1 bay leaf
• 1 (.7 ounce) package dry italian-style salad dressing mix
• 1 (5 pound) rump roast

Recipe

Preparation Time: 15 mins Cook Time: 12 hrs

Ready Time: 12 hrs 15 mins


• combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. stir well, and bring to a boil.
• place roast in slow cooker, and pour salad dressing mixture over the meat.
• cover, and cook on low for 10 to 12 hours, or on high for 4 to 5 hours. when done, remove bay leaf, and shred meat with a fork.

Pineapple Cucumber Salad

Ingredients

• Servings: 8
• 1/2 pineapple - peeled, cored, and cut into chunks
• 1 english cucumber, quartered lengthwise and cut into chunks
• 2 green onions, thinly sliced
• 3 tablespoons finely chopped fresh cilantro
• 3 tablespoons finely chopped fresh mint
• 3 tablespoons sweet chili sauce
• 2 tablespoons sesame oil
• 2 tablespoons fresh lime juice
• 1 lime, zested
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar, or to taste

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• place pineapple, cucumber, green onions, cilantro, and mint in a large bowl.
• whisk chili sauce, sesame oil, lime juice, lime zest, and fish sauce together; whisk in brown sugar, 1 teaspoon at a time, until dressing has desired sweetness. pour chili dressing over pineapple mixture; toss to combine.

slow cooker buffalo chicken sandwiches

Ingredients

• Servings: 6
• 4 skinless, boneless chicken breast halves
• 1 (17.5 fluid ounce) bottle buffalo wing sauce, divided
• 1/2 (1 ounce) package dry ranch salad dressing mix
• 2 tablespoons butter
• 6 hoagie rolls, split lengthwise

Recipe

Preparation Time: 15 mins Cook Time: 7 hrs

Ready Time: 7 hrs 15 mins


• place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. cover, and cook on low for 6 to 7 hours.
• once the chicken has cooked, add the butter, and shred the meat finely with two forks. pile the meat the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.

jamie's cranberry spinach salad

Ingredients

• Servings: 8
• 1 tablespoon butter
• 3/4 cup almonds, blanched and slivered
• 1 pound spinach, rinsed and torn into bite-size pieces
• 1 cup dried cranberries
• 2 tablespoons toasted sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup white sugar
• 2 teaspoons minced onion
• 1/4 teaspoon paprika
• 1/4 cup white vinegar
• 1/4 cup vinegar
• 1/2 cup vegetable oil

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a medium saucepan, melt butter over medium heat. cook and stir almonds in butter until lightly toasted. remove from heat, and let cool.
• in a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white vinegar, vinegar, and vegetable oil. toss with spinach just before serving.
• in a large bowl, combine the spinach with the toasted almonds and cranberries.

spinach and strawberry salad

Ingredients

• Servings: 8
• 2 bunches spinach, rinsed and torn into bite-size pieces
• 4 cups sliced strawberries
• 1/2 cup vegetable oil
• 1/4 cup white vinegar
• 1/2 cup white sugar
• 1/4 teaspoon paprika
• 2 tablespoons sesame seeds
• 1 tablespoon poppy seeds

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a large bowl, toss together the spinach and strawberries.
• in a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. pour over the spinach and strawberries, and toss to coat.

zesty slow cooker chicken barbecue

Ingredients

• Servings: 6
• 6 frozen skinless, boneless chicken breast halves
• 1 (12 ounce) bottle barbeque sauce
• 1/2 cup italian salad dressing
• 1/4 cup brown sugar
• 2 tablespoons worcestershire sauce

Recipe

Preparation Time: 10 mins Cook Time: 4 hrs

Ready Time: 4 hrs 10 mins


• place chicken in a slow cooker. in a bowl, mix the barbecue sauce, italian salad dressing, brown sugar, and worcestershire sauce. pour over the chicken.
• cover, and cook 3 to 4 hours on high or 6 to 8 hours on low.

Argentinean Potato Salad

Ingredients

• Servings: 6
• 4 russet potatoes - peeled, boiled, and cubed
• 3 hard cooked eggs, chopped
• 1 (10 ounce) can mixed vegetables
• 1/2 cup mayonnaise
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground mustard
• 1/2 tablespoon fresh lemon juice
• 1/2 teaspoon dried dill weed
• 5 tablespoons chopped pimiento-stuffed olives
• salt and black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 8 hrs 50 mins


• bring a large pot of lightly salted water to a boil. cook peeled potatoes until tender but still firm, about 15 minutes. drain, cool, and cube.
• place eggs in a saucepan, and cover with cold water. bring to a boil, and immediately remove from heat. cover pan, and let eggs stand in hot water for 10 to 12 minutes. remove from hot water and allow to cool. peel and chop the eggs, and toss together with the potatoes and vegetables in a large mixing or serving bowl.
• in a separate bowl, combine the mayonnaise, 1/2 teaspoon black pepper, ground mustard, lemon juice, dill weed, and green olives. stir to blend. pour dressing over the potato mixture, season with salt and pepper, and toss to coat. cover, and refrigerate for 1 hour, or overnight.

Russian Tomato Salad

Ingredients

• Servings: 6
• 2 sweet onions, chopped
• 2 tomatoes, chopped
• 3 green bell peppers, chopped
• 1 cup sour cream
• 1 tablespoon chopped fresh dill

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• in a medium bowl, toss together sweet onions, tomatoes, and green bell peppers.
• blend sour cream and dill in a small bowl. lightly toss into the salad mixture. cover, and chill in the refrigerator until serving.

avocado, mango, and scallop salad

Ingredients

• Servings: 4
• water as needed
• 8 large bay scallops
• 1 tablespoon extra-virgin olive oil
• salt to taste (optional)
• 12 sprigs fresh cilantro
• 2 mangoes - peeled, seeded, and diced
• 1 red bell pepper - stemmed, seeded, and diced
• 12 dark italian olives, pitted and sliced into rings
• 2 avocados - peeled, pitted, and thinly sliced
• 1 lemon, juiced

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 25 mins


• fill a skillet with water to about 1/2-inch depth and bring to a boil; cook scallops until tender and cooked through, 5 to 10 minutes. drain water and allow scallops to cool to room temperature. place scallops in a bowl and coat with olive oil and season with salt.
• break leaves off cilantro and chop the stalks into about 1-inch pieces. mix leaves and stalks together in a bowl. sprinkle 1/2 of the cilantro mixture a serving plate.
• combine mangos, red bell pepper, and olives in a bowl; spread over the cilantro on the serving platter.
• mix remaining cilantro with scallops and arrange on top of the mango mixture. fan the avocado slices around the outside of the serving plate. spoon lemon juice over avocado slices.

Mexican Cucumber And Carrot Salad

Ingredients

• Servings: 4
• 1 cucumber, sliced
• 1 (8 ounce) package baby carrots
• 1 lime, juiced
• 1 teaspoon chili powder
• 1/4 teaspoon salt
• 1 pinch cayenne pepper, or more to taste (optional)

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• combine the cucumber, baby carrots, lime juice, chili powder, salt, and cayenne pepper in a bowl; toss to combine evenly.

amazing mexican quinoa salad

Ingredients

• Servings: 8
• 2 cups cooked quinoa
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (14 ounce) can corn
• 1 red onion, chopped
• 1 cup cooked brown rice
• 1 red bell pepper, chopped
• 1/4 cup chopped fresh cilantro
• dressing:
• 3/4 cup olive oil
• 1/3 cup red vinegar
• 1 tablespoon chili powder, or to taste
• 2 cloves garlic, mashed
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper, or to taste

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• mix quinoa, pinto beans, kidney beans, corn, red onion, brown rice, red bell pepper, and cilantro together in a glass or plastic container with a lid.
• whisk olive oil, vinegar, chili powder, garlic, salt, black pepper, and cayenne pepper together in a bowl; pour over quinoa mixture and toss to coat. cover bowl with a lid and refrigerate until flavors blend, at least 2 hours. stir again before serving.

Slow Cooker Chicken Stroganoff

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves - cubed
• 1/8 cup margarine
• 1 (.7 ounce) package dry italian-style salad dressing mix
• 1 (8 ounce) package cream cheese
• 1 (10.75 ounce) can condensed cream of chicken soup

Recipe

Preparation Time: 10 mins Cook Time: 5 hrs

Ready Time: 5 hrs 10 mins


• put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
• add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

amazing mexican quinoa salad

Ingredients

• Servings: 8
• 2 cups cooked quinoa
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (14 ounce) can corn
• 1 red onion, chopped
• 1 cup cooked brown rice
• 1 red bell pepper, chopped
• 1/4 cup chopped fresh cilantro
• dressing:
• 3/4 cup olive oil
• 1/3 cup red vinegar
• 1 tablespoon chili powder, or to taste
• 2 cloves garlic, mashed
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper, or to taste

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• mix quinoa, pinto beans, kidney beans, corn, red onion, brown rice, red bell pepper, and cilantro together in a glass or plastic container with a lid.
• whisk olive oil, vinegar, chili powder, garlic, salt, black pepper, and cayenne pepper together in a bowl; pour over quinoa mixture and toss to coat. cover bowl with a lid and refrigerate until flavors blend, at least 2 hours. stir again before serving.

Russian Tomato Salad

Ingredients

• Servings: 6
• 2 sweet onions, chopped
• 2 tomatoes, chopped
• 3 green bell peppers, chopped
• 1 cup sour cream
• 1 tablespoon chopped fresh dill

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• in a medium bowl, toss together sweet onions, tomatoes, and green bell peppers.
• blend sour cream and dill in a small bowl. lightly toss into the salad mixture. cover, and chill in the refrigerator until serving.

Argentinean Potato Salad

Ingredients

• Servings: 6
• 4 russet potatoes - peeled, boiled, and cubed
• 3 hard cooked eggs, chopped
• 1 (10 ounce) can mixed vegetables
• 1/2 cup mayonnaise
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground mustard
• 1/2 tablespoon fresh lemon juice
• 1/2 teaspoon dried dill weed
• 5 tablespoons chopped pimiento-stuffed olives
• salt and black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 8 hrs 50 mins


• bring a large pot of lightly salted water to a boil. cook peeled potatoes until tender but still firm, about 15 minutes. drain, cool, and cube.
• place eggs in a saucepan, and cover with cold water. bring to a boil, and immediately remove from heat. cover pan, and let eggs stand in hot water for 10 to 12 minutes. remove from hot water and allow to cool. peel and chop the eggs, and toss together with the potatoes and vegetables in a large mixing or serving bowl.
• in a separate bowl, combine the mayonnaise, 1/2 teaspoon black pepper, ground mustard, lemon juice, dill weed, and green olives. stir to blend. pour dressing over the potato mixture, season with salt and pepper, and toss to coat. cover, and refrigerate for 1 hour, or overnight.

zesty slow cooker chicken barbecue

Ingredients

• Servings: 6
• 6 frozen skinless, boneless chicken breast halves
• 1 (12 ounce) bottle barbeque sauce
• 1/2 cup italian salad dressing
• 1/4 cup brown sugar
• 2 tablespoons worcestershire sauce

Recipe

Preparation Time: 10 mins Cook Time: 4 hrs

Ready Time: 4 hrs 10 mins


• place chicken in a slow cooker. in a bowl, mix the barbecue sauce, italian salad dressing, brown sugar, and worcestershire sauce. pour over the chicken.
• cover, and cook 3 to 4 hours on high or 6 to 8 hours on low.

Slow Cooker Chicken Stroganoff

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves - cubed
• 1/8 cup margarine
• 1 (.7 ounce) package dry italian-style salad dressing mix
• 1 (8 ounce) package cream cheese
• 1 (10.75 ounce) can condensed cream of chicken soup

Recipe

Preparation Time: 10 mins Cook Time: 5 hrs

Ready Time: 5 hrs 10 mins


• put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
• add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

spinach and strawberry salad

Ingredients

• Servings: 8
• 2 bunches spinach, rinsed and torn into bite-size pieces
• 4 cups sliced strawberries
• 1/2 cup vegetable oil
• 1/4 cup white vinegar
• 1/2 cup white sugar
• 1/4 teaspoon paprika
• 2 tablespoons sesame seeds
• 1 tablespoon poppy seeds

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a large bowl, toss together the spinach and strawberries.
• in a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. pour over the spinach and strawberries, and toss to coat.

jamie's cranberry spinach salad

Ingredients

• Servings: 8
• 1 tablespoon butter
• 3/4 cup almonds, blanched and slivered
• 1 pound spinach, rinsed and torn into bite-size pieces
• 1 cup dried cranberries
• 2 tablespoons toasted sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup white sugar
• 2 teaspoons minced onion
• 1/4 teaspoon paprika
• 1/4 cup white vinegar
• 1/4 cup vinegar
• 1/2 cup vegetable oil

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a medium saucepan, melt butter over medium heat. cook and stir almonds in butter until lightly toasted. remove from heat, and let cool.
• in a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white vinegar, vinegar, and vegetable oil. toss with spinach just before serving.
• in a large bowl, combine the spinach with the toasted almonds and cranberries.

avocado, mango, and scallop salad

Ingredients

• Servings: 4
• water as needed
• 8 large bay scallops
• 1 tablespoon extra-virgin olive oil
• salt to taste (optional)
• 12 sprigs fresh cilantro
• 2 mangoes - peeled, seeded, and diced
• 1 red bell pepper - stemmed, seeded, and diced
• 12 dark italian olives, pitted and sliced into rings
• 2 avocados - peeled, pitted, and thinly sliced
• 1 lemon, juiced

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 25 mins


• fill a skillet with water to about 1/2-inch depth and bring to a boil; cook scallops until tender and cooked through, 5 to 10 minutes. drain water and allow scallops to cool to room temperature. place scallops in a bowl and coat with olive oil and season with salt.
• break leaves off cilantro and chop the stalks into about 1-inch pieces. mix leaves and stalks together in a bowl. sprinkle 1/2 of the cilantro mixture a serving plate.
• combine mangos, red bell pepper, and olives in a bowl; spread over the cilantro on the serving platter.
• mix remaining cilantro with scallops and arrange on top of the mango mixture. fan the avocado slices around the outside of the serving plate. spoon lemon juice over avocado slices.

Salmon Salad Dip

Ingredients

• Servings: 2
• 12 ounces cream cheese, softened
• 1/4 pound thin-sliced nova lox, cut into small pieces
• 2 tablespoons chopped fresh parsley
• 6 capers
• 1 tablespoon sour cream
• 1 tablespoon chopped red onion
• 1/4 lemon, juiced
• ground black pepper to taste
• 2 lemon slices for garnish

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• stir cream cheese, lox, parsley, capers, sour cream, red onion, and lemon juice together in a bowl; season with black pepper. garnish with lemon slices.

Miso Salad Dressing

Ingredients

• Servings: 3
• 1 cup mellow white miso paste
• 1 cup water
• 1 cup vegetable oil
• 1/4 cup chopped onion
• 1 tablespoon honey
• 2 tablespoons distilled white vinegar

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• place the miso paste, water, vegetable oil, onion, honey, and white vinegar into a blender. blend until smooth. transfer the dressing to an airtight container and refrigerate until ready to use.

Judy's Strawberry Pretzel Salad

Ingredients

• Servings: 16
• 1 1/2 cups crushed pretzels
• 4 1/2 tablespoons white sugar
• 3/4 cup butter, melted
• 1 cup white sugar
• 2 (8 ounce) packages cream cheese
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (6 ounce) package strawberry flavored jell-o®
• 2 cups boiling water
• 1 (16 ounce) package frozen strawberries

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c). mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. press into the bottom of a 9x13 inch pan. bake for 10 minutes, or until lightly toasted. set aside to cool completely.
• in a medium bowl, beat the sugar and cream cheese until smooth. fold in whipped topping. spread evenly over the cooled crust. refrigerate until set, about 30 minutes.
• in a medium bowl, stir together the gelatin mix and boiling water. mix in frozen strawberries, and stir until thawed. pour over cream cheese mixture in pan. refrigerate until completely chilled, at least 1 hour.

broccoli-and-bacon salad

Ingredients

• Servings: 10
• salad:
• 2 pounds broccoli florets
• 10 slices crisply cooked bacon, crumbled
• 1/2 cup chopped red onion
• 1/2 cup golden raisins
• 1/2 cup cashews
• 1/2 cup sliced water chestnuts
• dressing:
• 1 cup mayonnaise
• 1/2 cup white sugar
• 2 tablespoons vinegar

Recipe

Preparation Time: 15 mins Ready Time: 4 hrs 15 mins


• toss broccoli, bacon, red onion, raisins, cashews, and water chestnuts together in a large bowl.
• whisk mayonnaise, sugar, and vinegar together until smooth; pour over salad and toss to coat.
• cover bowl with plastic wrap and refrigerate until the dressing sets, at least 4 hours.

red skinned potato salad

Ingredients

• Servings: 12
• 2 pounds clean, scrubbed new red potatoes
• 6 eggs
• 1 pound bacon
• 1 onion, finely chopped
• 1 stalk celery, finely chopped
• 2 cups mayonnaise
• salt and pepper to taste

Recipe

Ready Time: 2 hrs


• bring a large pot of salted water to a boil. add potatoes and cook until tender but still firm, about 15 minutes. drain and set in the refrigerator to cool.
• place eggs in a saucepan and cover with cold water. bring water to a boil and immediately remove from heat. cover and let eggs stand in hot water for 10 to 12 minutes. remove from hot water, cool, peel and chop.
• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside.
• chop the cooled potatoes, leaving skin on. add to a large bowl, along with the eggs, bacon, onion and celery. add mayonnaise, salt and pepper to taste. chill for an hour before serving.

greek salad iv

Ingredients

• Servings: 6
• 4 large tomatoes, chopped
• 1 green bell pepper, chopped
• 1 cucumber, peeled and chopped
• 1 red onion, chopped
• 3 ounces crumbled feta cheese
• 1/4 cup olive oil
• 1/8 cup lemon juice

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a large bowl, combine the tomatoes, green bell pepper, cucumber, red onion, olive oil, and lemon juice. refrigerate until thoroughly chilled. sprinkle with feta cheese before serving.

spicy korean red pepper cucumbers

Ingredients

• Servings: 2
• 1 teaspoon vegetable oil
• 2 tablespoons sesame seeds
• 2 tablespoons kochujang (korean hot sauce)
• 1/4 cup white vinegar
• 1 tablespoon sesame oil
• 1 green onion, chopped
• 1 cucumber, halved, seeded and thinly sliced

Recipe

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


• heat the vegetable oil in a small saucepan over medium heat. stir in the sesame seeds, and cook until they turn golden brown and begin to pop, about 3 minutes. remove from heat and place into a large bowl.
• whisk the kochujang, vinegar, sesame oil, and green onion into the toasted sesame seeds. stir in the sliced cucumber until well coated with the dressing. serve either chilled or at room temperature.

mediterranean chicken salad

Ingredients

• Servings: 4
• 1 1/2 cups sun-dried tomato and oregano salad dressing
• 4 skinless, boneless chicken breast halves
• 2 red bell peppers, halved and seeded
• 1 head romaine lettuce - rinsed, dried, and torn into bite-size pieces
• 1 cup black olives, drained
• 4 ounces feta cheese, crumbled
• 1/2 cup sun-dried tomato and oregano salad dressing

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 1 hr


• in a shallow dish, arrange chicken breasts and evenly cover with 1 cup of the salad dressing. cover tightly and marinate in the refrigerator for 20 minutes to an hour.
• preheat your grill to high heat. while grill is preheating, arrange lettuce, olives and feta cheese in a salad bowl.
• remove chicken from marinade and place on grill. cook chicken breasts for 6 to 8 minutes per side. arrange peppers on grill, and baste with the reserved 1/2 cup dressing. (don't use the leftover chicken marinade!) the peppers will need only a few minutes - be careful not to burn them!
• remove chicken and peppers from the grill and, when cool enough to handle, slice into strips. arrange peppers and chicken on top of the salad and serve with the last 1/2 cup of dressing.

sesame pasta chicken salad

Ingredients

• Servings: 10
• 1/4 cup sesame seeds
• 1 (16 ounce) package bow tie pasta
• 1/2 cup vegetable oil
• 1/3 cup light soy sauce
• 1/3 cup rice vinegar
• 1 teaspoon sesame oil
• 3 tablespoons white sugar
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• 3 cups shredded, cooked chicken breast meat
• 1/3 cup chopped fresh cilantro
• 1/3 cup chopped green onion

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• heat a skillet over medium-high heat. add sesame seeds, and cook stirring frequently until lightly toasted. remove from heat, and set aside.
• bring a large pot of lightly salted water to a boil. add pasta, and cook for 8 to 10 minutes, or until al dente. drain pasta, and rinse under cold water until cool. transfer to a large bowl.
• in a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. shake well.
• pour sesame dressing over pasta, and toss to coat evenly. gently mix in chicken, cilantro, and green onions.

Sugar Snap Pea And Berry Salad

Ingredients

• Servings: 6
• 1/2 pound sugar snap peas, trimmed
• 1 cup fresh raspberries
• 2 tablespoons raspberry vinegar
• 2 tablespoons olive oil
• 1 pinch sugar
• salt and pepper to taste
• 1 cup fresh blueberries
• 2 cups torn mixed salad greens

Recipe

Preparation Time: 15 mins Cook Time: 2 mins Ready Time: 50 mins


• bring a pot of water to a boil. place snap peas in pot, and cook 1 to 2 minutes. drain, rinse under cold water, and set aside.
• place about 1 1/2 tablespoons raspberries in a strainer over a bowl, and crush with a wooden spoon. discard pulp. mix vinegar, olive oil, sugar, salt, and pepper with the strained raspberry juice.
• in a large bowl, gently toss the dressing with the snap peas, remaining raspberries, and blueberries. cover, and chill at least 30 minutes in the refrigerator. toss with greens just before serving.

slow cooker italian beef for sandwiches

Ingredients

• Servings: 10
• 3 cups water
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon onion salt
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• 1 bay leaf
• 1 (.7 ounce) package dry italian-style salad dressing mix
• 1 (5 pound) rump roast

Recipe

Preparation Time: 15 mins Cook Time: 12 hrs

Ready Time: 12 hrs 15 mins


• combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. stir well, and bring to a boil.
• place roast in slow cooker, and pour salad dressing mixture over the meat.
• cover, and cook on low for 10 to 12 hours, or on high for 4 to 5 hours. when done, remove bay leaf, and shred meat with a fork.

shredded apple carrot salad

Ingredients

• Servings: 6
• 2 tablespoons sesame seeds
• 2 cups shredded carrots
• 1 granny smith apple, cored and shredded
• 1/2 cup chopped fresh parsley
• 1/4 cup lemon juice
• 2 tablespoons apple vinegar
• 1 tablespoon white sugar
• 1 clove garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons safflower oil

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 20 mins


• heat a skillet over medium heat; pour sesame seeds into the hot skillet. cook, stirring often, until sesame seeds are lightly browned and fragrant, 3 to 5 minutes. remove from heat.
• mix carrots, apple, toasted sesame seeds, and parsley together in a bowl.
• whisk lemon juice, vinegar, sugar, garlic, salt, and pepper together in a separate bowl; slowly drizzle safflower oil into lemon juice mixture while continuing to whisk. pour dressing over carrot mixture; toss to coat.

Classic Macaroni Salad

Ingredients

• Servings: 10
• 4 cups uncooked elbow macaroni
• 1 cup mayonnaise
• 1/4 cup distilled white vinegar
• 2/3 cup white sugar
• 2 1/2 tablespoons prepared yellow mustard
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1 green bell pepper, seeded and chopped
• 1/4 cup grated carrot (optional)
• 2 tablespoons chopped pimento peppers (optional)

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 4 hrs 30 mins


• bring a large pot of lightly salted water to a boil. add the macaroni, and cook until tender, about 8 minutes. rinse under cold water and drain.
• in a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. stir in the onion, celery, green pepper, carrot, pimentos and macaroni. refrigerate for at least 4 hours before serving, but preferably overnight.

cranberry salad i

Ingredients

• Servings: 10
• 1 pound fresh or frozen cranberries
• 8 ounces miniature marshmallows
• 2 cups white sugar
• 1 (20 ounce) can crushed pineapple with juice
• 1 banana, peeled and sliced
• 1 cup whipped cream

Recipe

Preparation Time: 10 mins Ready Time: 12 hrs 10 mins


• if using frozen cranberries let thaw before using. in a food processor or blender grind the cranberries. add the sugar, crushed pineapple and marshmallows. let mixture stand overnight.
• just before serving stir in the sliced banana and whipped cream.

amazing mexican quinoa salad

Ingredients

• Servings: 8
• 2 cups cooked quinoa
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (14 ounce) can corn
• 1 red onion, chopped
• 1 cup cooked brown rice
• 1 red bell pepper, chopped
• 1/4 cup chopped fresh cilantro
• dressing:
• 3/4 cup olive oil
• 1/3 cup red vinegar
• 1 tablespoon chili powder, or to taste
• 2 cloves garlic, mashed
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper, or to taste

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• mix quinoa, pinto beans, kidney beans, corn, red onion, brown rice, red bell pepper, and cilantro together in a glass or plastic container with a lid.
• whisk olive oil, vinegar, chili powder, garlic, salt, black pepper, and cayenne pepper together in a bowl; pour over quinoa mixture and toss to coat. cover bowl with a lid and refrigerate until flavors blend, at least 2 hours. stir again before serving.

slow cooker buffalo chicken sandwiches

Ingredients

• Servings: 6
• 4 skinless, boneless chicken breast halves
• 1 (17.5 fluid ounce) bottle buffalo wing sauce, divided
• 1/2 (1 ounce) package dry ranch salad dressing mix
• 2 tablespoons butter
• 6 hoagie rolls, split lengthwise

Recipe

Preparation Time: 15 mins Cook Time: 7 hrs

Ready Time: 7 hrs 15 mins


• place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. cover, and cook on low for 6 to 7 hours.
• once the chicken has cooked, add the butter, and shred the meat finely with two forks. pile the meat the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.

spicy southern chicken and tuna biscuit

Ingredients

• Servings: 16
• 2 (16.3 ounce) cans refrigerated biscuit dough (such as pillsbury®)
• 2 skinless, boneless chicken breast halves
• 3 (6 ounce) cans tuna (such as chicken of the sea®), drained
• 1/4 cup mayonnaise (such as best foods®)
• 1/8 teaspoon whole grain mustard
• 1 teaspoon ground white pepper
• 1 teaspoon cayenne pepper
• 1/2 teaspoon paprika
• 1/8 teaspoon ground cumin
• 1 head lettuce, leaves rinsed and dried

Recipe

Preparation Time: 5 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat an oven to 375 degrees f (190 degrees c).
• place biscuit dough on a baking sheet, about 1 to 2 inches apart. bake in the preheated oven until golden brown, about 11 to 15 minutes. remove from oven and allow the biscuits to cool.
• heat a skillet over medium-high heat and cook the chicken breasts until no longer pink in the center and the juices run clear, about 30 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). remove the chicken from the skillet and dice into 1/2 inch cubes.
• mix tuna, mayonnaise, and mustard in a bowl until combined. stir in white pepper, cayenne pepper, paprika, and cumin. reserve 1/4 of the tuna mixture in a separate bowl. combine the remaining 3/4 portion of the tuna mixture with the chicken. split each biscuit in half and place over a bed of lettuce leaves. divide chicken and tuna mixture on top of each biscuit half. use the remaining 1/4 portion of the tuna mixture as a garnish on the lettuce leaves.

Strawberry Spinach Salad I

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 10 mins Ready Time: 1 hr 10 mins


• 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.

jamie's cranberry spinach salad

Ingredients

• Servings: 8
• 1 tablespoon butter
• 3/4 cup almonds, blanched and slivered
• 1 pound spinach, rinsed and torn into bite-size pieces
• 1 cup dried cranberries
• 2 tablespoons toasted sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup white sugar
• 2 teaspoons minced onion
• 1/4 teaspoon paprika
• 1/4 cup white vinegar
• 1/4 cup vinegar
• 1/2 cup vegetable oil

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a medium saucepan, melt butter over medium heat. cook and stir almonds in butter until lightly toasted. remove from heat, and let cool.
• in a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white vinegar, vinegar, and vegetable oil. toss with spinach just before serving.
• in a large bowl, combine the spinach with the toasted almonds and cranberries.

deconstructed sushi

Ingredients

• Servings: 3
• rice:
• 1 1/4 cups chicken broth
• 1 cup jasmine rice
• 1 teaspoon grated fresh ginger
• 1 teaspoon grated fresh garlic
• 1/2 teaspoon salt
• 1 bay leaf
• sushi:
• 1/2 cucumber, cut into matchstick-size pieces
• 1 pinch salt, or as needed
• 4 ounces imitation crabmeat, shredded
• 1/2 zucchini, cut into matchstick-size pieces
• 1/2 yellow squash, cut into matchstick-size pieces
• 1 tablespoon toasted sesame seeds

Recipe

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


• combine chicken broth, rice, ginger, garlic, 1/2 teaspoon salt, and bay leaf in a pot; bring to a boil. reduce heat to medium-low, cover pot, and simmer until rice is tender, 15 to 20 minutes. remove pot from heat and allow rice to cool, at least 30 minutes.
• place cucumber in a bowl and sprinkle 1 pinch salt over cucumber.
• mix crabmeat, cucumber, zucchini, squash, and sesame seeds into rice mixture.

Slow Cooker Chicken Stroganoff

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves - cubed
• 1/8 cup margarine
• 1 (.7 ounce) package dry italian-style salad dressing mix
• 1 (8 ounce) package cream cheese
• 1 (10.75 ounce) can condensed cream of chicken soup

Recipe

Preparation Time: 10 mins Cook Time: 5 hrs

Ready Time: 5 hrs 10 mins


• put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
• add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

red skinned potato salad

Ingredients

• Servings: 12
• 2 pounds clean, scrubbed new red potatoes
• 6 eggs
• 1 pound bacon
• 1 onion, finely chopped
• 1 stalk celery, finely chopped
• 2 cups mayonnaise
• salt and pepper to taste

Recipe

Ready Time: 2 hrs


• bring a large pot of salted water to a boil. add potatoes and cook until tender but still firm, about 15 minutes. drain and set in the refrigerator to cool.
• place eggs in a saucepan and cover with cold water. bring water to a boil and immediately remove from heat. cover and let eggs stand in hot water for 10 to 12 minutes. remove from hot water, cool, peel and chop.
• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside.
• chop the cooled potatoes, leaving skin on. add to a large bowl, along with the eggs, bacon, onion and celery. add mayonnaise, salt and pepper to taste. chill for an hour before serving.

Classic Macaroni Salad

Ingredients

• Servings: 10
• 4 cups uncooked elbow macaroni
• 1 cup mayonnaise
• 1/4 cup distilled white vinegar
• 2/3 cup white sugar
• 2 1/2 tablespoons prepared yellow mustard
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1 green bell pepper, seeded and chopped
• 1/4 cup grated carrot (optional)
• 2 tablespoons chopped pimento peppers (optional)

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 4 hrs 30 mins


• bring a large pot of lightly salted water to a boil. add the macaroni, and cook until tender, about 8 minutes. rinse under cold water and drain.
• in a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. stir in the onion, celery, green pepper, carrot, pimentos and macaroni. refrigerate for at least 4 hours before serving, but preferably overnight.

broccoli-and-bacon salad

Ingredients

• Servings: 10
• salad:
• 2 pounds broccoli florets
• 10 slices crisply cooked bacon, crumbled
• 1/2 cup chopped red onion
• 1/2 cup golden raisins
• 1/2 cup cashews
• 1/2 cup sliced water chestnuts
• dressing:
• 1 cup mayonnaise
• 1/2 cup white sugar
• 2 tablespoons vinegar

Recipe

Preparation Time: 15 mins Ready Time: 4 hrs 15 mins


• toss broccoli, bacon, red onion, raisins, cashews, and water chestnuts together in a large bowl.
• whisk mayonnaise, sugar, and vinegar together until smooth; pour over salad and toss to coat.
• cover bowl with plastic wrap and refrigerate until the dressing sets, at least 4 hours.

Non-traditional Tabbouleh Salad With Pineapple And Pomegranate Seeds

Ingredients

• Servings: 8
• 3 cups chopped flat-leaf parsley
• 2 cups finely chopped small cucumber
• 2 cups finely chopped pineapple
• 2 cups pomegranate seeds
• 1/2 cup minced onion
• 1/4 cup minced fresh mint leaves
• 2/3 cup olive oil
• 1/2 cup fresh lemon juice, or to taste
• salt and ground black pepper to taste

Recipe

Preparation Time: 20 mins Ready Time: 35 mins


• mix parsley, cucumber, pineapple, pomegranate seeds, onion, and mint in a large bowl. drizzle olive oil and lemon juice over the salad and toss to coat; season with salt and pepper.
• refrigerate salad until chilled, at least 15 minutes.

spinach and strawberry salad

Ingredients

• Servings: 8
• 2 bunches spinach, rinsed and torn into bite-size pieces
• 4 cups sliced strawberries
• 1/2 cup vegetable oil
• 1/4 cup white vinegar
• 1/2 cup white sugar
• 1/4 teaspoon paprika
• 2 tablespoons sesame seeds
• 1 tablespoon poppy seeds

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a large bowl, toss together the spinach and strawberries.
• in a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. pour over the spinach and strawberries, and toss to coat.

olya's russian beet salad

Ingredients

• Servings: 8
• 4 potatoes, or more to taste
• 4 carrots, or more to taste
• 3 beets, or more to taste
• 1/2 cup finely chopped onion
• 2 tablespoons apple vinegar
• 1/2 cup frozen peas
• 1 tablespoon sunflower seed oil
• 1 tablespoon dill
• 1/2 teaspoon sea salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste

Recipe

Preparation Time: 15 mins Ready Time: 5 hrs 15 mins


• place potatoes, carrots, and beets into a large pot and cover with water; bring to a boil and turn off heat. allow pot to sit on burner until potato mixture cools, 1 to 2 hours.
• place onion in a large bowl and cover with vinegar; set aside.
• peel and chop potatoes, carrots, and beets; add to onion mixture. mix peas, sunflower seed oil, dill, sea salt, and black pepper into potato mixture and stir well. cover bowl with plastic wrap and refrigerate, 4 hours to overnight.

Judy's Strawberry Pretzel Salad

Ingredients

• Servings: 16
• 1 1/2 cups crushed pretzels
• 4 1/2 tablespoons white sugar
• 3/4 cup butter, melted
• 1 cup white sugar
• 2 (8 ounce) packages cream cheese
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (6 ounce) package strawberry flavored jell-o®
• 2 cups boiling water
• 1 (16 ounce) package frozen strawberries

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c). mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. press into the bottom of a 9x13 inch pan. bake for 10 minutes, or until lightly toasted. set aside to cool completely.
• in a medium bowl, beat the sugar and cream cheese until smooth. fold in whipped topping. spread evenly over the cooled crust. refrigerate until set, about 30 minutes.
• in a medium bowl, stir together the gelatin mix and boiling water. mix in frozen strawberries, and stir until thawed. pour over cream cheese mixture in pan. refrigerate until completely chilled, at least 1 hour.

japanese dressing

Ingredients

• Servings: 5
• 2 tablespoons mirin (japanese sweet )
• 1 tablespoon vinegar
• 1 1/2 teaspoons sunflower seed oil
• 1 1/2 teaspoons hazelnut oil
• 1 teaspoon white sugar
• 1/4 teaspoon toasted sesame oil
• 1/4 teaspoon ground ginger

Recipe

Preparation Time: 5 mins Ready Time: 35 mins


• beat mirin, vinegar, sunflower seed oil, hazelnut oil, sugar, sesame oil, and ground ginger together in a bowl until smooth.
• let dressing sit at room temperature until the flavors blend, at least 30 minutes.

zesty slow cooker chicken barbecue

Ingredients

• Servings: 6
• 6 frozen skinless, boneless chicken breast halves
• 1 (12 ounce) bottle barbeque sauce
• 1/2 cup italian salad dressing
• 1/4 cup brown sugar
• 2 tablespoons worcestershire sauce

Recipe

Preparation Time: 10 mins Cook Time: 4 hrs

Ready Time: 4 hrs 10 mins


• place chicken in a slow cooker. in a bowl, mix the barbecue sauce, italian salad dressing, brown sugar, and worcestershire sauce. pour over the chicken.
• cover, and cook 3 to 4 hours on high or 6 to 8 hours on low.

slow cooker italian beef for sandwiches

Ingredients

• Servings: 10
• 3 cups water
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon onion salt
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• 1 bay leaf
• 1 (.7 ounce) package dry italian-style salad dressing mix
• 1 (5 pound) rump roast

Recipe

Preparation Time: 15 mins Cook Time: 12 hrs

Ready Time: 12 hrs 15 mins


• combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. stir well, and bring to a boil.
• place roast in slow cooker, and pour salad dressing mixture over the meat.
• cover, and cook on low for 10 to 12 hours, or on high for 4 to 5 hours. when done, remove bay leaf, and shred meat with a fork.

Yum Yum Cranberry Salad

Ingredients

• Servings: 6
• 1 (12 ounce) package fresh cranberries
• 1 1/2 cups white sugar
• 1 (8 ounce) can crushed pineapple, drained
• 1/4 cup pecans, or to taste
• 2 pints heavy whipping cream

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 20 mins


• blend cranberries in a food processor until ground; pour into a large bowl.
• pour sugar evenly over the top of the cranberries. spread pineapple over the sugar layer; add pecans.
• pour whipping cream into a bowl; beat until stiff peaks form. fold the whipped cream into the cranberry mixture until ingredients are evenly mixed.

sesame pasta chicken salad

Ingredients

• Servings: 10
• 1/4 cup sesame seeds
• 1 (16 ounce) package bow tie pasta
• 1/2 cup vegetable oil
• 1/3 cup light soy sauce
• 1/3 cup rice vinegar
• 1 teaspoon sesame oil
• 3 tablespoons white sugar
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• 3 cups shredded, cooked chicken breast meat
• 1/3 cup chopped fresh cilantro
• 1/3 cup chopped green onion

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• heat a skillet over medium-high heat. add sesame seeds, and cook stirring frequently until lightly toasted. remove from heat, and set aside.
• bring a large pot of lightly salted water to a boil. add pasta, and cook for 8 to 10 minutes, or until al dente. drain pasta, and rinse under cold water until cool. transfer to a large bowl.
• in a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. shake well.
• pour sesame dressing over pasta, and toss to coat evenly. gently mix in chicken, cilantro, and green onions.

Strawberry Spinach Salad I

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 10 mins Ready Time: 1 hr 10 mins


• 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.

sesame jellyfish salad

Ingredients

• Servings: 4
• 9 ounces ready-to-eat shredded jellyfish
• 3 tablespoons sesame oil
• 2 teaspoons low-sodium soy sauce
• 2 teaspoons rice vinegar
• 1 teaspoon white sugar, or to taste
• 1/4 teaspoon chili oil, or to taste (optional)
• 1 teaspoon grated fresh ginger root, or to taste
• 2 tablespoons white sesame seeds
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons thinly sliced green onion

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 30 mins


• rinse and drain jellyfish; place into a bowl.
• whisk sesame oil, soy sauce, vinegar, sugar, chili oil, and ginger together in a small bowl; stir into jellyfish and marinate 15 minutes.
• place sesame seeds in a dry skillet over medium-low heat; toast until golden, about 1 minute. set aside to cool, about 5 minutes.
• stir cilantro and green onions into jellyfish mixture; sprinkle with sesame seeds and serve immediately.

slow cooker buffalo chicken sandwiches

Ingredients

• Servings: 6
• 4 skinless, boneless chicken breast halves
• 1 (17.5 fluid ounce) bottle buffalo wing sauce, divided
• 1/2 (1 ounce) package dry ranch salad dressing mix
• 2 tablespoons butter
• 6 hoagie rolls, split lengthwise

Recipe

Preparation Time: 15 mins Cook Time: 7 hrs

Ready Time: 7 hrs 15 mins


• place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. cover, and cook on low for 6 to 7 hours.
• once the chicken has cooked, add the butter, and shred the meat finely with two forks. pile the meat the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.

Tasty Bake Chicken

Ingredients

• Servings: 4
• 4 chicken breast halves, bone in
• 1 (.7 ounce) package dry italian-style salad dressing mix
• 2 tablespoons cold water
• 2 tablespoons olive oil

Recipe

Preparation Time: 5 mins Cook Time: 40 mins Ready Time: 45 mins


• preheat oven to 400 degrees f (200 degrees c).
• empty contents of salad dressing mix package into a small bowl. add water and mix well, then stir in olive oil and mix again. note: do not add vinegar as per package instructions.
• place chicken breasts 'wrong side up' in a lightly greased 9x13 inch baking dish. put 1/2 teaspoon of the dressing mixture on each breast and spread over the surface.
• bake at 400 degrees f (200 degrees c) for 15 to 25 minutes, depending on the size of the breasts. turn breasts over and spoon remaining mixture on to the topside. bake for another 15 to 20 minutes, or until tops are golden brown and chicken is cooked through (juices run clear).

amazing mexican quinoa salad

Ingredients

• Servings: 8
• 2 cups cooked quinoa
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (14 ounce) can corn
• 1 red onion, chopped
• 1 cup cooked brown rice
• 1 red bell pepper, chopped
• 1/4 cup chopped fresh cilantro
• dressing:
• 3/4 cup olive oil
• 1/3 cup red vinegar
• 1 tablespoon chili powder, or to taste
• 2 cloves garlic, mashed
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper, or to taste

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• mix quinoa, pinto beans, kidney beans, corn, red onion, brown rice, red bell pepper, and cilantro together in a glass or plastic container with a lid.
• whisk olive oil, vinegar, chili powder, garlic, salt, black pepper, and cayenne pepper together in a bowl; pour over quinoa mixture and toss to coat. cover bowl with a lid and refrigerate until flavors blend, at least 2 hours. stir again before serving.

Slow Cooker Chicken Stroganoff

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves - cubed
• 1/8 cup margarine
• 1 (.7 ounce) package dry italian-style salad dressing mix
• 1 (8 ounce) package cream cheese
• 1 (10.75 ounce) can condensed cream of chicken soup

Recipe

Preparation Time: 10 mins Cook Time: 5 hrs

Ready Time: 5 hrs 10 mins


• put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
• add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

jamie's cranberry spinach salad

Ingredients

• Servings: 8
• 1 tablespoon butter
• 3/4 cup almonds, blanched and slivered
• 1 pound spinach, rinsed and torn into bite-size pieces
• 1 cup dried cranberries
• 2 tablespoons toasted sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup white sugar
• 2 teaspoons minced onion
• 1/4 teaspoon paprika
• 1/4 cup white vinegar
• 1/4 cup vinegar
• 1/2 cup vegetable oil

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a medium saucepan, melt butter over medium heat. cook and stir almonds in butter until lightly toasted. remove from heat, and let cool.
• in a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white vinegar, vinegar, and vegetable oil. toss with spinach just before serving.
• in a large bowl, combine the spinach with the toasted almonds and cranberries.

belgium beef stew

Ingredients

• Servings: 8
• 2 pounds beef stew meat, cut into 1 inch cubes
• 3/8 cup all-purpose flour
• 1/4 cup butter
• 4 onions, diced
• 1 2/3 cups water
• 1 sprig fresh thyme
• 2 bay leaves
• salt and ground black pepper to taste
• 1 (12 fluid ounce) can or bottle brown
• 1 slice bread
• 1 tablespoon prepared mustard
• 2 carrots, cut into 1 inch pieces
• 1 tablespoon white vinegar
• 2 tablespoons brown sugar

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• dredge the meat in the flour. in a dutch oven, melt the butter over medium heat. brown meat in butter, then add the onions and fry until glazed. stir in water and vinegar. season with thyme, bay leaves, and salt and pepper to taste. cover, and simmer for 30 minutes.
• mix in the . spread mustard over bread, then add the bread and the carrots to the meat. cover, and simmer for 30 minutes. mix in the brown sugar (two tablespoons is a minimum! a lot of people prefer more).

The Yummiest, Tastiest Raspberry Jell-o® Salad

Ingredients

• Servings: 1
• 1 (6 ounce) package raspberry-flavored gelatin mix (such as jell-o®)
• 1 cup water
• 1 (8 ounce) can crushed pineapple
• 1 cup cold water
• 1 (21 ounce) can raspberry pie filling
• 1 (8 ounce) package cream cheese, softened
• 1 cup sour cream
• 1/2 cup confectioners' sugar

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 4 hrs 20 mins


• put gelatin mix into a large bowl.
• mix 1 cup water and crushed pineapple together in a saucepan; bring to a boil and immediately pour over the gelatin mix. stir the mixture to dissolve the gelatin mix; add cold water and raspberry pie filling. stir the mixture and pour into a 9x12-inch dish.
• cover dish with plastic wrap and refrigerate until the gelatin layer is set, about 4 hours.
• whip cream cheese until smooth; add sour cream and confectioners' sugar and mix until creamy. spread the cream cheese mixture over the set gelatin.

Hungarian Cucumber Salad

Ingredients

• Servings: 6
• 2 large seedless english cucumbers, sliced thin
• 1 extra large onions, sliced thin
• 1/4 cup chopped fresh dill
• 3 tablespoons white vinegar
• 3 tablespoons vegetable oil
• 1 teaspoon salt, or to taste
• 1/2 teaspoon ground black pepper, or to taste

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• lightly toss cucumber slices, onion slices, and chopped dill together in a large bowl.
• pour vinegar over cucumber mixture; toss to coat.
• pour oil over cucumber mixture; toss to coat.
• season with salt and black pepper.

spinach and strawberry salad

Ingredients

• Servings: 8
• 2 bunches spinach, rinsed and torn into bite-size pieces
• 4 cups sliced strawberries
• 1/2 cup vegetable oil
• 1/4 cup white vinegar
• 1/2 cup white sugar
• 1/4 teaspoon paprika
• 2 tablespoons sesame seeds
• 1 tablespoon poppy seeds

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a large bowl, toss together the spinach and strawberries.
• in a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. pour over the spinach and strawberries, and toss to coat.

Judy's Strawberry Pretzel Salad

Ingredients

• Servings: 16
• 1 1/2 cups crushed pretzels
• 4 1/2 tablespoons white sugar
• 3/4 cup butter, melted
• 1 cup white sugar
• 2 (8 ounce) packages cream cheese
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (6 ounce) package strawberry flavored jell-o®
• 2 cups boiling water
• 1 (16 ounce) package frozen strawberries

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c). mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. press into the bottom of a 9x13 inch pan. bake for 10 minutes, or until lightly toasted. set aside to cool completely.
• in a medium bowl, beat the sugar and cream cheese until smooth. fold in whipped topping. spread evenly over the cooled crust. refrigerate until set, about 30 minutes.
• in a medium bowl, stir together the gelatin mix and boiling water. mix in frozen strawberries, and stir until thawed. pour over cream cheese mixture in pan. refrigerate until completely chilled, at least 1 hour.

pickled herring and cucumber salad

Ingredients

• Servings: 8
• 4 seedless english cucumbers, thinly sliced
• 4 vine-ripened tomatoes, diced
• 1 onion, thinly sliced
• 1 cup apple vinegar
• 1/2 cup granulated sugar
• 2 (12 ounce) jars herring pickled in sauce (such as vitar)), liquid drained and reserved

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 1 hr 50 mins


• combine cucumbers, tomatoes, and onion in a large glass mixing bowl.
• stir vinegar and sugar together in a small saucepan over medium-low and bring to a boil; cook and stir until the sugar dissolves. pour over the vegetable mixture. marinate mixture in the refrigerator for 30 minutes.
• stir the reserved liquid from the herring into the vegetable mixture. fold herring into the vegetable mixture. refrigerate 1 hour more before serving.