strawberry, spinach, and pear salad

Ingredients

• Servings: 4
• 1/2 cup black walnuts
• 1 (10 ounce) bag spinach leaves
• 1 (10 ounce) bag romaine lettuce, torn
• 1/2 cup balsamic vinaigrette
• 8 large strawberries, sliced
• 2 pears - peeled, cored and sliced
• 1 (6 ounce) container crumbled feta
• 3 tablespoons balsamic vinaigrette

Recipe

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


• place the walnuts in a small skillet over medium-high heat; toast the nuts while stirring constantly for 4 to 5 minutes; set aside to cool completely.
• toss together the spinach and romaine lettuce in a large mixing bowl, and toss with 1/2 cup of balsamic vinaigrette. arrange the strawberries, pears, feta cheese, and walnuts over the top of the salad. dress the salad with another 3 tablespoons vinaigrette to serve.

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.

grandma's french dressing

Ingredients

• Servings: 1
• 3/4 cup vegetable oil
• 1/2 teaspoon worcestershire sauce
• 1 clove garlic, halved
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon ground dry mustard
• 1/8 teaspoon ground black pepper
• 1/4 teaspoon dried thyme
• 1/8 teaspoon dried tarragon
• 1/4 cup white vinegar

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in a jar with a lid, add oil, worcestershire, garlic, salt, paprika, mustard, pepper, thyme, tarragon and vinegar. cover and shake well. refrigerate for 1 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.

Johnny Marzetti V

Ingredients

• Servings: 10
• 1 (8 ounce) package dry egg noodles
• 2 pounds ground beef
• 1 small onion, chopped
• 2 strips celery, chopped
• 1 small green bell pepper, chopped
• 1 clove garlic, minced
• 1 (4.5 ounce) can sliced mushrooms, drained
• 1 (10.75 ounce) can condensed tomato soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• salt and pepper to taste

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13 inch baking dish.
• bring a large pot of lightly salted water to a boil. add egg noodles and cook for 8 to 10 minutes, or until al dente; drain and set aside.
• in a medium sized saucepan over medium high heat, stir together the ground beef, onion, celery, green bell pepper, garlic, and mushrooms. cook until beef is evenly brown and vegetables are tender. drain fat. stir in the tomato soup and cream of mushroom soup.
• place half of the cooked egg noodles in the prepared baking dish. layer with half of the meat mixture and half of both cheddar and mozzarella cheeses. salt and pepper to taste, then repeat the layers with the remaining cheese being the top layer; salt and pepper to taste once again, if desired.
• bake in the preheated oven 30 minutes, or until the cheese is completely melted and the surface is hot and bubbly.

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.

Carrot-raisin Salad (bunny Salad)

Ingredients

• Servings: 6
• 4 carrots, grated
• 2 apples, chopped
• 1 stalk celery, chopped
• 1 tablespoon lemon juice
• 1/2 cup raisins
• 1/2 cup vanilla yogurt
• 1/2 cup chopped walnuts
• 1/2 teaspoon ground cinnamon, or to taste

Recipe

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


• stir the carrots, apples, celery, lemon juice, raisins, yogurt, walnuts, and cinnamon together in a mixing bowl until evenly blended. refrigerate 1 hour before serving.

strawberry, spinach, and pear salad

Ingredients

• Servings: 4
• 1/2 cup black walnuts
• 1 (10 ounce) bag spinach leaves
• 1 (10 ounce) bag romaine lettuce, torn
• 1/2 cup balsamic vinaigrette
• 8 large strawberries, sliced
• 2 pears - peeled, cored and sliced
• 1 (6 ounce) container crumbled feta
• 3 tablespoons balsamic vinaigrette

Recipe

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


• place the walnuts in a small skillet over medium-high heat; toast the nuts while stirring constantly for 4 to 5 minutes; set aside to cool completely.
• toss together the spinach and romaine lettuce in a large mixing bowl, and toss with 1/2 cup of balsamic vinaigrette. arrange the strawberries, pears, feta cheese, and walnuts over the top of the salad. dress the salad with another 3 tablespoons vinaigrette to serve.

pipirrana (spanish potato salad)

Ingredients

• Servings: 6
• 6 eggs
• 6 potatoes, peeled and cubed
• 1 green bell pepper, seeded and diced
• 1 red bell pepper, seeded and diced
• 1/2 onion, chopped
• 1 large fresh tomato, chopped
• 1 (6 ounce) can tuna, drained
• 1/2 cup green olives with pimento or anchovy, halved
• 1/4 cup extra virgin olive oil
• 2 tablespoons distilled white vinegar
• 1 teaspoon salt, or to taste

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 2 hrs 50 mins


• place egg 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, and peel. cut eggs into quarters, and set aside.
• meanwhile, bring a large pot of salted water to a boil. add potatoes, and cook until tender but still firm, about 15 minutes. drain, and transfer to a large bowl.
• toss potatoes with eggs, bell peppers, onion, tomato, tuna, green olives, olive oil, and vinegar. season to taste with salt. refrigerate, and serve cold

Swiss Cheese Noodle Bake

Ingredients

• Servings: 8
• 1 pound ground beef
• 1 pound bulk italian sausage
• 2 (26 ounce) jars chunky style pasta sauce (such as prego®)
• 1 (16 ounce) package broad egg noodles
• 3 (8 ounce) packages sliced swiss cheese (such as sargento®)

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13 inch baking dish.
• cook ground beef and sausage in a large, deep skillet until well browned, about 5 minutes. drain fat. stir in pasta sauce. bring to a simmer.
• while sauce is simmering, bring a large pot of salted water to a boil over high heat. stir in the egg noodles. boil until cooked through, but is still firm to the bite, about 5 minutes. drain well.
• spoon half of the meat sauce into the prepared baking dish. top with half of the cooked noodles, and 1 1/2 packages of cheese slices. repeat with remaining sauce, noodles, and cheese.
• place uncovered dish in preheated oven. bake, until cheese is melted and browned, about 40 minutes. let stand 5 minutes before serving.

Sweet Pea And Dill Salad

Ingredients

• Servings: 4
• 4 cups blanched green peas
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 tablespoons prepared horseradish
• 1 tablespoon dijon-style prepared mustard
• 1/4 cup chopped fresh dill weed
• ground black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 2 hrs 20 mins


• gently pat peas with a paper towel to absorb any excess moisture. place peas in a large bowl.
• in small bowl combine the mayonnaise, sour cream, horseradish, mustard and 3 tablespoons dill weed. add to peas and toss to coat. sprinkle remaining dill over top. cover and chill for at least 2 hours 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.

Ima's Potato Salad

Ingredients

• Servings: 1
• 2 pounds russet potatoes, peeled
• 3/4 cup mayonnaise
• 1 cup frozen peas and carrots, thawed
• 6 hard-cooked eggs, chopped
• 6 israeli-style pickles, chopped
• 1/2 cup spicy mustard
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 40 mins


• place the potatoes into a large pot and cover with salted water. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. drain and allow to steam dry for a minute or two.
• finely chop the hard-cooked eggs and the pickles.
• when they're cool enough to handle, cube the potatoes and transfer them to a 9x13-inch dish. stir in the chopped eggs, pickles, mayonnaise, mustard, and the peas and carrots and mix gently to combine. season to taste with salt and pepper. serve immediately, or refrigerate the salad before serving.

olive bread

Ingredients

• Servings: 2
• 2 1/2 cups warm water (110 degrees f/45 degrees c)
• 2 tablespoons active dry yeast
• 1 teaspoon molasses
• 2 tablespoons olive oil
• 1 tablespoon salt
• 7 1/2 cups bread flour
• 1 cup kalamata olives, pitted and chopped
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon sesame seeds (optional)

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 3 hrs 20 mins


• place water, yeast, and molasses in a mixing bowl; stir to mix. let stand for a few minutes until mixture is creamy and foamy.
• add olive oil and salt; mix. add flour, about a cup at a time, until dough is too stiff to stir. add olives and fresh herbs.
• turn dough out a lightly floured board. knead, adding flour as needed to keep from being sticky, until smooth and elastic. place in well oiled bowl, and turn to coat the dough surface with oil. allow to rise until doubled in bulk, about an hour or so.
• punch the dough down, split into two pieces, and form into two round loaves. place on greased baking sheet . spray with cold water and sprinkle with sesame seeds if desired. let loaves rise for 25 to 30 minutes.
• bake at 400 degrees f (205 degrees c) for about 45 minutes, or until they are brown and sound hollow when tapped on the bottom.

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.

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.

Cranberry Salad Vi

Ingredients

• Servings: 8
• 1 (8 ounce) package cream cheese, softened
• 2 tablespoons mayonnaise
• 2 tablespoons white sugar
• 1 (16 ounce) can whole cranberry sauce
• 1/2 cup chopped pecans
• 1 cup heavy whipping cream
• 1 teaspoon vanilla extract
• 1/2 cup confectioners' sugar

Recipe

Preparation Time: 15 mins Cook Time: 6 hrs

Ready Time: 6 hrs 15 mins


• in a large bowl, mix together the cream cheese, mayonnaise, sugar, cranberry sauce and pecans.
• in a mixing bowl, beat the whipping cream until stiff peaks form; add the vanilla and confectioners sugar. mix well and fold into cranberry mixture. refrigerate at least 6 hours before serving.

Moore's Cranberry Gelatin Salad

Ingredients

• Servings: 10
• 2 (3 ounce) packages raspberry flavored jell-o® mix
• 1 cup white sugar
• 2 cups boiling water
• 1 1/2 cups pineapple juice
• 1 pound cranberries
• 1 large orange, unpeeled
• 1 1/2 cups crushed pineapple, drained
• 2 cups seedless red grapes, halved
• 1 1/2 cups diced apples

Recipe

Preparation Time: 20 mins Ready Time: 9 hrs


• add the sugar to the gelatin. stir in the boiling water and stir until the gelatin is dissolved. stir in the cold water or the pineapples juice. chill until gelatin is thick.
• finely grind the cranberries and the orange in food processor or run through the meat grinder.
• add the ground cranberry mixture, drained crushed pineapple, grapes and cubed apples to the thickened gelatin. pour mixture into one 9x13 inch pan or a large bowl. refrigerate overnight before serving.

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.

Oriental Cold Noodle Salad

Ingredients

• Servings: 8
• 15 ounces dried soba noodles
• 1 1/2 teaspoons dark sesame oil
• 1/3 cup rice vinegar
• 1/3 cup soy sauce
• juice from one lime
• zest of one lime
• 2 tablespoons brown sugar
• 2 cloves garlic, minced
• 2 teaspoons red pepper flakes, or to taste (optional)
• 1 cup finely grated carrot
• 1/4 cup coarsely chopped salted peanuts
• 1/2 cup chopped fresh cilantro

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 1 hr 25 mins


• in a large pot, cook soba noodles according to package directions. drain, rinse noodles with cold water, and set aside.
• pour into a large bowl the sesame oil, rice vinegar, soy sauce, and lime juice. mix in lime zest, brown sugar, garlic, and red pepper flakes; stir until sugar dissolves. toss in carrots, peanuts, and cilantro.
• cut noodles into 3-inch lengths. stir into dressing mixture. cover, and refrigerate at least 1 hour.
• toss salad again before serving. if dry, splash with soy sauce and vinegar. serve cold.

orange-chicken rice bowl

Ingredients

• Servings: 4
• 2 tablespoons asian-style toasted sesame salad dressing
• 1 pound skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces
• 1/4 cup orange juice
• 2 tablespoons asian-style toasted sesame salad dressing
• 1 red bell pepper, cut into 1 inch chunks
• 1 zucchini, cut into 1 inch chunks
• 2 cups broccoli florets
• 2 green onions, cut into 1/2-inch pieces

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• heat a large skillet over medium heat, and place 2 tablespoons of sesame salad dressing in the skillet. add the chicken, and cook and stir until no longer pink in the middle and beginning to brown, 5 to 7 minutes. stir in the orange juice and 2 more tablespoons of sesame dressing, and bring to a boil.
• stir in the red bell pepper, zucchini, broccoli, and green onions, and cook and stir until the vegetables are tender and the broccoli is bright green in color, 5 to 8 minutes.

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.

olive bread

Ingredients

• Servings: 2
• 2 1/2 cups warm water (110 degrees f/45 degrees c)
• 2 tablespoons active dry yeast
• 1 teaspoon molasses
• 2 tablespoons olive oil
• 1 tablespoon salt
• 7 1/2 cups bread flour
• 1 cup kalamata olives, pitted and chopped
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon sesame seeds (optional)

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 3 hrs 20 mins


• place water, yeast, and molasses in a mixing bowl; stir to mix. let stand for a few minutes until mixture is creamy and foamy.
• add olive oil and salt; mix. add flour, about a cup at a time, until dough is too stiff to stir. add olives and fresh herbs.
• turn dough out a lightly floured board. knead, adding flour as needed to keep from being sticky, until smooth and elastic. place in well oiled bowl, and turn to coat the dough surface with oil. allow to rise until doubled in bulk, about an hour or so.
• punch the dough down, split into two pieces, and form into two round loaves. place on greased baking sheet . spray with cold water and sprinkle with sesame seeds if desired. let loaves rise for 25 to 30 minutes.
• bake at 400 degrees f (205 degrees c) for about 45 minutes, or until they are brown and sound hollow when tapped on the bottom.

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.

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.

black friday turkey salad

Ingredients

• Servings: 4
• 1/2 cup mayonnaise (such as hellman's®)
• 3 tablespoons prepared yellow mustard (such as plochman's®)
• 2 tablespoons crumbled cooked bacon
• 3/4 cup shredded cheddar cheese
• 2 tablespoons dill pickle relish
• 1/2 cup finely chopped pepperoncini
• 1/8 teaspoon crushed red pepper
• salt, to taste
• 2 cups coarsely chopped leftover turkey

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• stir together mayonnaise, mustard, bacon, cheddar cheese, relish, pepperoncini, red pepper, and salt in a large bowl; add the turkey and stir 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.

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.

Sauteed Mushrooms

Ingredients

• Servings: 6
• 1/2 cup butter
• 1 pound sliced mushrooms
• 1 (1 ounce) package dry ranch salad dressing mix

Recipe

Preparation Time: 5 mins Cook Time: 30 mins Ready Time: 35 mins


• melt the butter over low heat. mix in dry ranch salad dressing mix. add mushrooms, and stir to coat. cook, stirring frequently, until the mushrooms are very tender, at least 30 minutes.

Fruit Espuma (latin American Gelatin Foam)

Ingredients

• Servings: 5
• 1 1/2 cups water
• 1 (6 ounce) package raspberry flavored jell-o® mix
• 1 (12 fluid ounce) can very cold evaporated milk
• 1 cup fresh raspberries for garnish

Recipe

Preparation Time: 10 mins Cook Time: 5 hrs

Ready Time: 5 hrs 10 mins


• bring water to a boil in a small saucepan. stir in gelatin until completely dissolved, then place into refrigerator until cool (but not solid).
• pour evaporated milk into a large bowl, and whip with a hand mixer until fluffy and doubled in volume. while continuing to beat, slowly pour in cooled gelatin. when all of the gelatin has been incorporated, pour the mixture into a mold or bowl and chill until set, about 3 hours. once set, serve garnished with raspberries.

sauerkraut salad

Ingredients

• Servings: 4
• 1/4 cup vinegar
• 1 teaspoon caraway seeds
• 1 cup white sugar
• 1 (20 ounce) can sauerkraut
• 1 cup chopped celery
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 2 ounces pimento

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 13 hrs 40 mins


• in a saucepan combine the salt, vinegar, caraway seeds and sugar. bring to a boil over medium heat. stir in the sauerkraut, onion, celery, pepper and pimento. remove from heat and let marinate overnight before serving.

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.

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.

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.

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.

Cranberry Salad Iii

Ingredients

• Servings: 6
• 2 cups cranberries
• 2 large oranges, peeled and seeded
• 1 carrot, chopped
• 1 cup chopped pecans
• 3/4 cup white sugar
• 1 (8 ounce) can crushed pineapple, drained
• 2 (3 ounce) packages raspberry flavored jell-o® mix
• 1 cup boiling water
• 1 cup cold water

Recipe

Preparation Time: 15 mins Ready Time: 45 mins


• in a food processor, combine the cranberries, oranges, carrot and pecans. process until finely ground; add sugar and pineapple, mix well.
• in a mixing bowl, combine the gelatin and boiling water. stir until gelatin is dissolved and add cold water.
• mix together the fruit mixture and gelatin; pour into dish or mold and refrigerate until chilled.

candied flowers

Ingredients

• Servings: 2
• 1/4 cup egg whites, beaten
• 1/2 cup superfine sugar
• 2 cups assorted edible flowers

Recipe

Preparation Time: 15 mins Ready Time: 8 hrs 15 mins


• clean and dry your flowers or petals. use a brush to paint a thin layer of egg white each side of the flower petals or blossoms. gently place them into a shallow bowl of superfine sugar and sprinkle sugar over them to coat. remove from the bowl, and place them on a piece of waxed paper. sprinkle some more of the sugar over them. allow them to dry until stiff, about 8 hours. store at room temperature in an airtight container until using.

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.

Turkey Macaroni Salad

Ingredients

• Servings: 4
• 8 ounces dry fusilli/spiral pasta
• 1 cup mayonnaise
• 1 cup plain yogurt
• 1/4 cup chopped green onions
• 1 teaspoon salt
• 1/8 teaspoon ground white pepper
• 3 cups cooked turkey, cubed
• 1 cup chopped celery

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• cook pasta according to package directions. drain, rinse with cold water, and drain again.
• in a large bowl, combine mayonnaise, yogurt, onions, salt, and white pepper. gently stir in turkey, pasta, and celery. cover, and chill until serving time.

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.

Oriental Cold Noodle Salad

Ingredients

• Servings: 8
• 15 ounces dried soba noodles
• 1 1/2 teaspoons dark sesame oil
• 1/3 cup rice vinegar
• 1/3 cup soy sauce
• juice from one lime
• zest of one lime
• 2 tablespoons brown sugar
• 2 cloves garlic, minced
• 2 teaspoons red pepper flakes, or to taste (optional)
• 1 cup finely grated carrot
• 1/4 cup coarsely chopped salted peanuts
• 1/2 cup chopped fresh cilantro

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 1 hr 25 mins


• in a large pot, cook soba noodles according to package directions. drain, rinse noodles with cold water, and set aside.
• pour into a large bowl the sesame oil, rice vinegar, soy sauce, and lime juice. mix in lime zest, brown sugar, garlic, and red pepper flakes; stir until sugar dissolves. toss in carrots, peanuts, and cilantro.
• cut noodles into 3-inch lengths. stir into dressing mixture. cover, and refrigerate at least 1 hour.
• toss salad again before serving. if dry, splash with soy sauce and vinegar. serve cold.

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.

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.

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.

Strawberry Ambrosia

Ingredients

• Servings: 12
• 1 (32 ounce) container plain yogurt
• 2 (16 ounce) packages mini marshmallows
• 1 (16 ounce) package frozen strawberries, thawed and drained
• 2 (15 ounce) cans mandarin oranges, drained

Recipe

Preparation Time: 10 mins Ready Time: 40 mins


• stir together the yogurt and marshmallows in a large bowl. gently fold in the strawberries and mandarin oranges. scoop into a serving bowl, and refrigerate at least 30 minutes before serving.

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.

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.

grammy's german potato salad

Ingredients

• Servings: 5
• 8 white potatoes, peeled and cut into cubes
• 1 large onion, chopped
• 2 teaspoons white sugar
• 1/2 teaspoon dry mustard
• 1/2 teaspoon salt
• 1/4 cup vinegar, divided
• 1 pinch ground black pepper
• 1/4 cup vegetable oil

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 35 mins


• place potatoes into a large pot and cover with salted water; bring to a boil. reduce heat to medium-low and simmer until just tender, about 15 minutes; drain.
• put potatoes into a large bowl; add onion and stir.
• mix sugar, mustard, and salt together in a bowl. stir just enough vinegar into the sugar mixture to form a paste; season with black pepper.
• whisk remaining vinegar and vegetable oil together in a separate bowl until smooth; stream into bowl with the paste, whisking continually to incorporate. pour the dressing over the potato and onion mixture.
• cover the bowl with plastic wrap and let salad cool slightly, 5 to 10 minutes.

lime gelatin salad ii

Ingredients

• Servings: 14
• 2 cups water
• 1/2 cup white sugar
• 2 teaspoons lemon juice
• 1 (6 ounce) package lime flavored jell-o® mix
• 1 cup pineapple chunks, drained
• 1 cup shredded colby longhorn cheese
• 1/2 cup mixed nuts
• 1 (8 ounce) container frozen whipped topping, thawed

Recipe

Preparation Time: 10 mins Ready Time: 3 hrs 40 mins


• in a medium saucepan, bring the water, sugar and lemon juice to a boil. pour into a 9x13 inch dish with the lime flavored gelatin mix, allowing mix to dissolve. stir in pineapple. chill in the refrigerator 30 minutes, or until mixture begins to gel.
• stir the colby longhorn cheese, nuts and frozen whipped topping into the mixture. chill in the refrigerator 3 to 4 hours, or until firm.

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.

Spicy Catalina Swai

Ingredients

• Servings: 1
• 1 (4 ounce) fillet swai fish
• 3/8 cup catalina salad dressing
• 1 teaspoon chile-garlic sauce (such as sriracha®)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 3/8 teaspoon sea salt
• 3/8 teaspoon crushed red pepper flakes
• 1/4 teaspoon mustard powder
• 1/4 teaspoon ground white pepper

Recipe

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


• preheat an outdoor grill for medium-high heat.
• place a large piece of aluminum foil on a work surface; pinch edges together forming a boat-like shape to contain liquids. pour catalina dressing in the middle of the aluminum foil. place fish fillet in the dressing, turning to coat fish in dressing completely.
• mix chile-garlic sauce, garlic powder, ground black pepper, sea salt, red pepper flakes, mustard powder, and white pepper together in a small bowl. coat both sides of fish fillet with spice mixture. wrap aluminum foil around coated fish fillet and dressing, sealing the edges together.
• cook fish on the preheated grill until opaque and flakes easily with a fork, 8 to 12 minutes.

Persimmon Gelatin Salad

Ingredients

• Servings: 4
• 1 (6 ounce) package orange flavored jell-o® mix
• 1 1/4 cups grapefruit juice
• 1 cup mandarin oranges, drained and quartered
• 2 cups persimmon pulp

Recipe

Preparation Time: 15 mins Ready Time: 4 hrs 45 mins


• bring grapefruit juice to boil in a small saucepan. pour juice into a medium bowl, and blend in orange flavored gelatin mix. chill in the refrigerator 90 minutes, or until slightly gelled.
• stir mandarin oranges and persimmon pulp into gelatin mixture. continue chilling in the refrigerator 3 hours, or until firm. cut into squares to serve.

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.

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.

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.

Moore's Cranberry Gelatin Salad

Ingredients

• Servings: 10
• 2 (3 ounce) packages raspberry flavored jell-o® mix
• 1 cup white sugar
• 2 cups boiling water
• 1 1/2 cups pineapple juice
• 1 pound cranberries
• 1 large orange, unpeeled
• 1 1/2 cups crushed pineapple, drained
• 2 cups seedless red grapes, halved
• 1 1/2 cups diced apples

Recipe

Preparation Time: 20 mins Ready Time: 9 hrs


• add the sugar to the gelatin. stir in the boiling water and stir until the gelatin is dissolved. stir in the cold water or the pineapples juice. chill until gelatin is thick.
• finely grind the cranberries and the orange in food processor or run through the meat grinder.
• add the ground cranberry mixture, drained crushed pineapple, grapes and cubed apples to the thickened gelatin. pour mixture into one 9x13 inch pan or a large bowl. refrigerate overnight before serving.

steamed lemon grass crab legs

Ingredients

• Servings: 2
• 2 tablespoons vegetable oil
• 3 cloves garlic clove, pressed
• 1 (1 inch) piece fresh ginger root, crushed
• 1 stalk lemon grass, crushed
• 2 tablespoons fish sauce
• 1 tablespoon oyster sauce
• salt and pepper to taste
• 2 pounds frozen cooked alaskan king crab legs, thawed

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• heat the oil in a large pot over medium-high heat. add the crushed garlic, ginger, and lemon grass; cook and stir until brown, about 5 minutes. stir in the fish sauce, oyster sauce, salt and pepper until blended. add crab legs, cover, and cook over medium heat, tossing occasionally, until heated through, about 15 minutes.

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.

grandma strojny's mud cookies

Ingredients

• Servings: 2
• 4 tablespoons unsweetened cocoa powder
• 1 cup boiling water
• 1 cup creamy salad dressing
• 1 cup white sugar
• 2 tablespoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease cookie sheets.
• in a small bowl, stir together the cocoa and boiling water, set aside to cool. in a medium bowl, stir together the creamy salad dressing, sugar and vanilla. add the flour and baking soda, mix well. stir in the cocoa mixture until well blended.
• drop cookies by heaping spoonfuls the prepared cookie sheets. bake for 7 to 10 minutes in the preheated oven. test for doneness with a toothpick as you would a cake.

italian marinated chicken

Ingredients

• Servings: 4
• 3 pounds skinless, boneless chicken breast halves
• 1 cup italian-style salad dressing
• 1 (12 fluid ounce) can

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 3 hrs 15 mins


• place chicken in a nonporous glass dish or bowl. pour dressing over chicken and turn to coat. cover dish and refrigerate to marinate for 3 hours.
• preheat oven to grill/broil. remove chicken from marinade and grill for about 4 minutes each side to brown.
• place chicken in a deep dish and pour over the top. cover and refrigerate overnight (8 hours).
• use preferred method to cook chicken on low heat.

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.

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.

Oriental Cold Noodle Salad

Ingredients

• Servings: 8
• 15 ounces dried soba noodles
• 1 1/2 teaspoons dark sesame oil
• 1/3 cup rice vinegar
• 1/3 cup soy sauce
• juice from one lime
• zest of one lime
• 2 tablespoons brown sugar
• 2 cloves garlic, minced
• 2 teaspoons red pepper flakes, or to taste (optional)
• 1 cup finely grated carrot
• 1/4 cup coarsely chopped salted peanuts
• 1/2 cup chopped fresh cilantro

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 1 hr 25 mins


• in a large pot, cook soba noodles according to package directions. drain, rinse noodles with cold water, and set aside.
• pour into a large bowl the sesame oil, rice vinegar, soy sauce, and lime juice. mix in lime zest, brown sugar, garlic, and red pepper flakes; stir until sugar dissolves. toss in carrots, peanuts, and cilantro.
• cut noodles into 3-inch lengths. stir into dressing mixture. cover, and refrigerate at least 1 hour.
• toss salad again before serving. if dry, splash with soy sauce and vinegar. serve cold.

Nicole's Tailgate Party Chicken Salad

Ingredients

• Servings: 8
• 2 cups shredded cooked chicken meat
• 2 cups chopped celery
• 2 cups sliced almonds
• 2 cups small seasoned croutons
• 1 cup shredded sharp cheddar cheese
• 4 hard-cooked eggs, peeled and chopped
• 2 cups creamy salad dressing, e.g. miracle whip ™

Recipe

Preparation Time: 20 mins Ready Time: 8 hrs 20 mins


• in a large bowl, toss together the chicken, celery, almonds, croutons, cheddar cheese and eggs. mix in salad dressing until the ingredients are evenly coated. cover and refrigerate overnight before serving for best flavor.

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.

Cranberry Salad Vi

Ingredients

• Servings: 8
• 1 (8 ounce) package cream cheese, softened
• 2 tablespoons mayonnaise
• 2 tablespoons white sugar
• 1 (16 ounce) can whole cranberry sauce
• 1/2 cup chopped pecans
• 1 cup heavy whipping cream
• 1 teaspoon vanilla extract
• 1/2 cup confectioners' sugar

Recipe

Preparation Time: 15 mins Cook Time: 6 hrs

Ready Time: 6 hrs 15 mins


• in a large bowl, mix together the cream cheese, mayonnaise, sugar, cranberry sauce and pecans.
• in a mixing bowl, beat the whipping cream until stiff peaks form; add the vanilla and confectioners sugar. mix well and fold into cranberry mixture. refrigerate at least 6 hours before serving.

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.

Apricot Salad

Ingredients

• Servings: 1
• 1 (6 ounce) package apricot flavored jell-o® mix
• 2/3 cup white sugar
• 2/3 cup water
• 2 (4 ounce) jars apricot baby food
• 1 (20 ounce) can crushed pineapple with juice
• 1 (8 ounce) package cream cheese, softened
• 1 (14 ounce) can sweetened condensed milk
• 1/3 cup chopped pecans
• 1 (8 ounce) container frozen whipped topping, thawed

Recipe

• in a small saucepan, combine gelatin, sugar and water. bring to a boil and mix until dissolved. remove from heat, add baby food and pineapple with juice. stir, set aside to cool for 10 minutes.
• in a small bowl, combine the cream cheese and sweetened condensed milk, mix together until smooth. pour into fruit mixture and whisk together.
• stir in pecans and pour into a 9x13 inch pan. refrigerate until chilled. top with thawed whipped topping if desired. sprinkle with pecans to decorate and cut into squares.

lime gelatin salad

Ingredients

• Servings: 8
• 1 (6 ounce) package lime flavored jell-o® mix
• 1 1/2 cups boiling water
• 1 (8 ounce) package cream cheese
• 1 (20 ounce) can crushed pineapple with juice
• 2 cups heavy whipping cream
• 1 cup chopped pecans

Recipe

• pour 1 cup boiling water over the gelatin mix in a large bowl. stir it until it is dissolved. add 1/2 cup pineapple juice. place it in the refrigerator to partially gel. it is important that the gelatin is only partially gelled.
• meanwhile, cook the pineapple in a small saucepan until it boils. let it cook about 5 minutes. cool it to room temperature.
• when the gelatin is partially gelled, blend the softened cream cheese into it until it is creamy. mix in the cooled, cooked pineapple.
• whip the cream until it is fluffy. fold it into the gelatin-cream cheese mixture. fold the nuts into the gelatin mixture. pour it all into a pretty crystal bowl and place it in the refrigerator to completely gel.

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.

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.

Maine Lobster Lasagna

Ingredients

• Servings: 12
• 1 (15 ounce) container ricotta cheese
• 2 eggs
• 2 cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 cup grated parmesan cheese
• 1 medium onion, minced
• 1 tablespoon minced garlic
• 2 tablespoons chopped fresh parsley
• 1 teaspoon freshly ground black pepper
• 2 (16 ounce) jars alfredo pasta sauce
• 16 no-boil lasagna noodles
• 2 pounds cooked and cubed lobster meat
• 1 (10 ounce) package baby spinach leaves

Recipe

Cook Time: 55 mins Ready Time: 1 hr 55 mins


• preheat the oven to 375 degrees f (190 degrees c). grease a 9x13 inch baking dish.
• in a large bowl, stir together the ricotta cheese, eggs, half of the cheddar, half of the mozzarella cheese and half of the parmesan cheese. mix in the onion, garlic, parsley and pepper.
• spread 1 1/2 cups of alfredo sauce in the bottom of the prepared baking dish. top with a layer of lasagna noodles. arrange 1/3 of the lobster meat over the noodles, cover with 1/3 of the ricotta cheese mixture, then 1/3 of the spinach and then another layer of alfredo sauce. repeat this process two more times ending with sauce on top. sprinkle the remainder of the cheddar, mozzarella and parmesan cheeses over the top. give the whole pan a gentle shake to get everything settled in.
• bake, covered loosely with aluminum foil, for 45 minutes in the preheated oven. remove the foil and continue baking for an additional 10 minutes or until the top is browned. let stand for 10 minutes before serving.

Christmas Eve Salad

Ingredients

• Servings: 10
• 1 (8 ounce) package cream cheese, softened
• 1 1/2 cups mayonnaise
• 1 (20 ounce) can crushed pineapple, drained with juice reserved
• 1 pint heavy cream, whipped
• 1 (10.5 ounce) package miniature marshmallows

Recipe

Preparation Time: 15 mins Ready Time: 8 hrs 15 mins


• in a large mixing bowl, cream together softened cream cheese, mayonnaise, and 3 tablespoons of reserved pineapple juice. gently fold in whipped cream and marshmallows.
• transfer the mixture to a serving bowl, smoothing top with a rubber spatula or large spoon. cover, and refrigerate 8 hours, or overnight. serve chilled.