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Sunday, April 17, 2016

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 minestrone

Ingredients

  • Servings: 8
  • 3 tablespoons olive oil
  • 3 cloves garlic, chopped
  • 2 onions, chopped
  • 2 cups chopped celery
  • 5 carrots, sliced
  • 2 cups chicken broth
  • 2 cups water
  • 4 cups tomato sauce
  • 1/2 cup red (optional)
  • 1 cup canned kidney beans, drained
  • 1 (15 ounce) can green beans
  • 2 cups baby spinach, rinsed
  • 3 zucchinis, quartered and sliced
  • 1 tablespoon chopped fresh oregano
  • 2 tablespoons chopped fresh basil
  • salt and pepper to taste
  • 1/2 cup seashell pasta
  • 2 tablespoons grated parmesan cheese for topping
  • 1 tablespoon olive oil

Recipe

    Preparation Time: 35 mins Cook Time: 50 mins Ready Time: 1 hr 25 mins

  • in a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. add onion and saute for 4 to 5 minutes. add celery and carrots, saute for 1 to 2 minutes.
  • add chicken broth, water and tomato sauce, bring to boil, stirring frequently. if desired add red at this point. reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. simmer for 30 to 40 minutes, the longer the better.
  • fill a medium saucepan with water and bring to a boil. add macaroni and cook until tender. drain water and set aside.
  • once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. ladle soup on top of pasta and sprinkle parmesan cheese on top. spray with olive oil and serve.

fruit rice salad

Ingredients

  • Servings: 6
  • 1 (15 ounce) can crushed pineapple, drained
  • 1/2 cup sliced strawberries
  • 1/4 cup sliced fresh peaches
  • 1 cup uncooked white rice
  • 1/3 cup golden raisins
  • 2/3 cup flaked coconut
  • 5/8 cup heavy whipping cream
  • 2 tablespoons white sugar
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon ground ginger
  • 1 pinch salt
  • 1/4 cup slivered almonds
  • 12 leaves lettuce
  • 1/4 cup sliced almonds

Recipe

    Preparation Time: 25 mins Ready Time: 25 mins

  • in a saucepan bring salted water to a boil. add rice, reduce heat to low, cover and simmer--without stirring--for 20 minutes. remove from heat and chill until cold.
  • in a medium bowl, mix together pineapple, strawberries, peaches, a heaping cup of the cold rice, raisins and coconut. set aside.
  • in a separate large bowl, whip together cream, sugar, vanilla, ginger and salt until stiff. fold in rice mixture, and stir in 1/4 cup slivered almonds.
  • spoon mixture lettuce leaf beds, and sprinkle each portion with 1/4 cup sliced almonds.

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.

Asian Noodle And Pasta Salad

Ingredients

  • Servings: 6
  • 1 1/2 cups rotini pasta
  • 1 1/2 cups sugar snap peas
  • 1/2 cup thinly sliced carrots
  • 2 red onions, cut into strips
  • 1/3 cup vegetable oil
  • 2 tablespoons white sugar
  • 1 (3 ounce) package ramen noodles

Recipe

  • in a large pot with boiling salted water cook rotini pasta until al dente. rinse with cool water.
  • in a large bowl combine cooked and drained rotini pasta, thawed sugar snap peas, thinly sliced carrots, and red onion.
  • in small bowl combine oil, sugar, and oriental noodle flavor packet; blend well.
  • pour sauce over large bowl of pasta and vegetables. cover and refrigerate for at least 1 hour to blend flavors.
  • just before serving break oriental ramen noodles into small pieces and toss into salad. serve chilled.

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.

leftover thanksgiving salad

Ingredients

  • Servings: 4
  • 1 cup shredded cooked turkey
  • 1/2 cup cubed cooked ham
  • 1/2 cup sweetened dried cranberries, chopped
  • 1 hard-cooked egg, diced
  • 2 tablespoons chopped fresh basil leaves
  • 1/4 cup light mayonnaise
  • salt and ground black pepper to taste

Recipe

    Preparation Time: 20 mins Ready Time: 20 mins

  • combine the turkey, ham, cranberries, egg, and basil in a mixing bowl. stir in the mayonnaise. season to taste with salt and pepper.

Wheat Salad

Ingredients

  • Servings: 10
  • 1 1/2 cups whole wheat berries
  • 1 (8 ounce) package cream cheese, softened
  • 1 (15.25 ounce) can crushed pineapple in juice, drained
  • 2 tablespoons lemon juice
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 1 (8 ounce) tub frozen whipped topping, thawed

Recipe

    Cook Time: 5 hrs

    Ready Time: 10 hrs

  • soak wheat berries in a bowl of water for at least 5 hours or overnight. drain and place in a slow cooker with enough water to cover by one inch. cover, and cook on low setting for 5 to 6 hours, until tender. add more water if needed. when tender, drain, and rinse under cold water to chill.
  • in a large bowl, stir together the cream cheese, pineapple and lemon juice. stir in the dry pudding mix until smooth. stir in the wheat berries until evenly coated. fold in whipped topping just before serving. refrigerate any leftovers.

Saturday, April 16, 2016

oktoberfest potato salad

Ingredients

  • Servings: 6
  • 6 potatoes
  • 1 teaspoon dry mustard powder
  • 1 teaspoon water
  • 4 slices bacon
  • 1/4 cup chopped onion
  • 1/4 cup white sugar
  • 1/4 cup water
  • 1/2 cup vinegar
  • 1 cup diced celery, divided
  • 3 tablespoons chopped fresh parsley, divided
  • salt and ground black pepper to taste

Recipe

    Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr 20 mins

  • place potatoes into a large pot and cover with salted water; bring to a boil. reduce heat to medium-low and simmer until tender, about 20 minutes. drain and let cool.
  • mix dry mustard with 1 teaspoon water in a small bowl and let stand 10 minutes to develop flavor.
  • place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on paper towels. reserve bacon drippings in skillet. let bacon cool; crumble bacon.
  • cook onion in reserved bacon drippings over medium heat until onion is translucent and soft, about 5 minutes. stir mustard paste, sugar, 1/4 cup water, and vinegar into onion; bring to a boil. reduce heat to low and simmer vinegar dressing for 2 minutes.
  • peel potatoes if desired; slice 3 potatoes into a salad bow and arrange into a layer. sprinkle potatoes with half the crumbled bacon, celery, and parsley; season with salt and black pepper. pour a little of the vinegar dressing over the layer. repeat layer with remaining 3 potatoes, bacon, celery, parsley, salt, and black pepper; pour remaining dressing over the salad. cover and let stand at room temperature for 30 minutes before serving.

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.

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.

turkey red grape salad

Ingredients

  • Servings: 6
  • 1 (8 ounce) package mostaccioli pasta
  • 1 1/2 cups mayonnaise
  • 1 cup sour cream
  • 1 tablespoon minced celery root
  • 2 cups halved seedless red grapes
  • 2 cups diced cooked turkey
  • 1 cup chopped celery
  • 1 head romaine lettuce leaves, torn into bite size pieces

Recipe

  • bring a large pot of lightly salted water to a boil. add the pasta, and cook for 8 to 10 minutes, or until tender. drain, and run under cold water to cool. drain again, and transfer to a large bowl.
  • in a separate bowl, stir together the mayonnaise, sour cream and celery root. stir this into the noodles to coat. fold in the grapes, turkey and celery. chill until serving.
  • to serve, place a bed of romaine lettuce serving plates. top with the turkey pasta salad.

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.

Rocket And Parma Ham Salad

Ingredients

  • Servings: 2
  • 1 (7 ounce) bag arugula
  • 7 ounces parma ham, torn into thin strips
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar

Recipe

    Preparation Time: 5 mins Ready Time: 5 mins

  • arrange arugula on a large, flat platter.
  • top arugula with parma ham.
  • drizzle olive oil and balsamic vinegar over the salad.

soccer salad

Ingredients

  • Servings: 8
  • 3 ounces blanched slivered almonds
  • 1/4 cup sesame seeds
  • 5 slices bacon
  • 1/4 cup white sugar
  • 2 tablespoons distilled white vinegar
  • 1 teaspoon monosodium glutamate (such as ac'cent®)
  • 1/2 cup vegetable oil
  • 1/2 teaspoon minced garlic
  • 2 heads leaf lettuce - rinsed, dried and torn into bite-size pieces
  • 1 cup chow mein noodles

Recipe

    Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 1 hr

  • preheat an oven to 325 degrees f (165 degrees c).
  • spread the almonds and sesame seeds an ungreased baking sheet.
  • bake in the preheated oven until the almonds are just turning golden brown, about 8 minutes. set aside to cool completely. meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on a paper towel-lined plate, cool, and crumble.
  • cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. drain the bacon slices on a paper towel-lined plate and allow to cool; crumble.
  • make the dressing by shaking the sugar, vinegar, monosodium glutamate, vegetable oil, and garlic in a glass jar with a sealable lid until mixed. combine the cooled almonds, sesame seeds, crumbled bacon, lettuce, and chow mein noodles in a bowl. pour the dressing overtop and gently toss until coated.

crunchy romaine toss

Ingredients

  • Servings: 8
  • 1/4 cup unsalted butter
  • 1 (3 ounce) package uncooked ramen noodles, crushed
  • 1 cup chopped walnuts
  • 1 cup vegetable oil
  • 1 cup white sugar
  • 1/2 cup red vinegar
  • 3 teaspoons soy sauce
  • salt and freshly ground black pepper to taste
  • 2 heads romaine lettuce, chopped
  • 1 bunch broccoli, coarsely chopped
  • 4 green onions, chopped

Recipe

    Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 45 mins

  • melt butter in a large skillet over medium heat. cook and stir ramen noodles and walnuts until toasted, about 5 minutes. transfer mixture to a plate lined with paper towels and set aside until cooled.
  • whisk together vegetable oil, sugar, vinegar, soy sauce, salt, and pepper in a small bowl.
  • combine ramen noodle and walnut mixture with lettuce, broccoli, and green onions in a large serving bowl. pour in the dressing and toss to coat.

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.

Friday, April 15, 2016

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.

Outrageously Good Holiday Salad

Ingredients

  • Servings: 8
  • 4 red grapefruit, peeled and sectioned
  • 1 (8 ounce) package baby salad greens
  • 2 bunches green onions, thinly sliced
  • 3 avocados - peeled, pitted and sliced
  • 8 ounces shredded swiss cheese
  • 1 cup poppy seed salad dressing (such as marie's®)

Recipe

    Preparation Time: 30 mins Ready Time: 30 mins

  • drain off excess juice from grapefruit sections; gently mix the grapefruit sections with the salad greens, green onions, avocados, and swiss cheese. toss with dressing just before serving.

baked halibut with crispy panko

Ingredients

  • Servings: 2
  • 1/2 cup panko bread crumbs
  • 1 1/2 tablespoons butter, melted
  • 1/4 cup chicken stock, or as needed
  • 2 (8 ounce) fillets halibut
  • 1 teaspoon lemon juice
  • salt and ground black pepper to taste
  • 1 tablespoon dijon mustard

Recipe

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

  • preheat oven to 350 degrees f (175 degrees c).
  • stir panko bread crumbs and melted butter together in a bowl until evenly coated.
  • pour enough chicken stock into an oven-proof skillet to cover bottom; arrange halibut fillets in skillet. drizzle lemon juice over fillets; season with salt and pepper. spread a think layer of dijon mustard over each fillet; press bread crumb mixture over mustard layer.
  • place skillet in the preheated oven and cook until fillets flake easily with a fork and topping is browned, about 20 minutes.

crunchy romaine salad

Ingredients

  • Servings: 10
  • 1 cup white sugar
  • 3/4 cup canola oil
  • 1/2 cup red vinegar
  • 1 tablespoon soy sauce
  • salt and ground black pepper, to taste
  • 1 (3 ounce) package ramen noodles
  • 1/4 cup unsalted butter
  • 1 cup chopped pecans
  • 1 bunch broccoli, coarsely chopped
  • 1 head romaine lettuce, torn into bite-size pieces
  • 4 green onions, chopped

Recipe

    Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 30 mins

  • combine sugar, oil, vinegar, soy sauce, salt, and pepper in a jar with a tight-fitting lid; shake until well blended. break ramen noodles into small pieces, discarding flavor packet.
  • melt butter in a skillet over medium heat; cook and stir noodles and pecans until browned, about 5 minutes. drain on paper towels and allow to cool.
  • combine noodles, pecans, broccoli, romaine lettuce, and green onions in a bowl; toss gently. dress with 1 cup, or more, of dressing; toss to coat.

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.

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.

Thursday, April 14, 2016

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.

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.

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.

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.

chicken sandwich casserole

Ingredients

  • Servings: 8
  • 12 slices white bread, lightly toasted
  • 4 cups chopped cooked chicken breast
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 4 eggs, beaten
  • 1 cup mayonnaise
  • 2 cups milk
  • salt and pepper to taste
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 cup shredded cheddar cheese

Recipe

    Preparation Time: 35 mins Cook Time: 30 mins Ready Time: 1 hr 5 mins

  • place 6 slices of the toasted bread in the bottom of a lightly greased 9x13 inch baking dish. sprinkle the chicken, celery and onion on top of the bread, then cover with the other 6 slices of toasted bread.
  • in a medium bowl mix together the beaten eggs, mayonnaise, milk and salt and pepper to taste. pour this mixture over the sandwiches, then top with soup; cover baking dish and refrigerate overnight.
  • preheat oven to 325 degrees f (165 degrees c).
  • bake dish, covered, at 325 degrees f (165 degrees c) for 45 minutes; remove cover, sprinkle with cheese, and bake for another 30 minutes, uncovered. remove from oven and let cool and set for 10 minutes before serving.

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.

pickled daikon radish and carrot

Ingredients

  • Servings: 4
  • 1/2 cup distilled white vinegar
  • 1/4 cup white sugar
  • 1 small carrot, peeled and cut into matchsticks
  • 1 daikon radish, peeled and cut into matchsticks
  • 2 tablespoons chopped fresh cilantro
  • 1 thai chile pepper, seeded and chopped

Recipe

    Preparation Time: 20 mins Ready Time: 5 hrs 20 mins

  • heat vinegar and sugar in a saucepan over low heat until sugar is dissolved. remove from heat, and refrigerate to cool. place daikon and carrot in a glass jar with the cilantro and chile peppers. pour the cooled vinegar mixture over, submerging the vegetables. cover and refrigerate for at least 4 hours, or overnight.

Wednesday, April 13, 2016

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.

byrdhouse blistered cherry tomatoes

Ingredients

  • Servings: 4
  • 2 teaspoons butter
  • 1 teaspoon dried basil
  • 1 pint cherry tomatoes
  • 1/2 teaspoon white sugar
  • salt and pepper to taste

Recipe

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

  • melt butter in a skillet over medium-high heat. add the cherry tomatoes, basil, and sugar. cook for about 30 seconds, then season to taste with salt and pepper. continue cooking for a few seconds more until the tomatoes have just started to blister.

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.

Curry-strawberry Chicken

Ingredients

  • Servings: 4
  • 1 1/2 cups russian salad dressing
  • 2 tablespoons curry powder
  • 3 tablespoons dry onion soup mix
  • 1/4 cup strawberry jam
  • 4 skinless, boneless chicken breast half - cut into bite-size pieces

Recipe

    Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 8 hrs 30 mins

  • mix salad dressing, curry powder, onion soup mix, and strawberry jam in a large bowl until smooth. place chicken breast into a 9x13 inch baking dish and pour the dressing mixture on top. cover and refrigerate overnight, or at least 1 hour before baking.
  • preheat an oven to 375 degrees f (190 degrees c).
  • uncover the baking dish. bake the chicken breasts in the preheated oven until no longer pink in the center, 20 to 25 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.

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.

nicole's balsamic beet and fresh spinach salad

Ingredients

  • Servings: 4
  • 1/4 cup aged balsamic vinegar
  • 1/4 cup white vinegar
  • 1 tablespoon chardonnay
  • 2 tablespoons white sugar (optional)
  • 1 (15 ounce) can sliced beets, drained and cut into 1/4 inch slivers
  • 1/4 cup thinly sliced red onions
  • 4 cups chopped fresh spinach

Recipe

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

  • whisk together the balsamic vinegar, white vinegar, chardonnay, and sugar in a small bowl. place the beets and onions in a small, sealable container. pour the vinegar mixture over the beets and onions to completely cover. seal top; marinate in refrigerator for 4 to 5 hours.
  • when ready to serve, divide spinach leaves between four salad plates. top with beet mixture, and drizzle salads with a bit of the marinating liquid.

Tuesday, April 12, 2016

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.

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.

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.

Monday, April 11, 2016

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.

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.

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.

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.

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.

warm sweet potato salad

Ingredients

  • Servings: 12
  • 6 large sweet potatoes, peeled and diced
  • 4 large baking potatoes, peeled and diced
  • 1/2 cup mayonnaise
  • 1/4 cup dijon mustard
  • 1/3 cup balsamic vinegar
  • 1 teaspoon ground turmeric
  • 1 tablespoon chopped chives
  • salt and ground black pepper to taste
  • 2 slices crisply cooked bacon, crumbled
  • 2 green onions, finely chopped
  • 1 red onion, finely chopped

Recipe

    Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins

  • place the diced sweet potatoes and potatoes in a dutch oven, cover with water, and bring to a boil. boil until the potatoes are fork tender, but not mushy, about 20 minutes. drain and cool the cooked potatoes slightly.
  • meanwhile, mix together the mayonnaise, mustard, balsamic vinegar, turmeric, chives, salt and pepper in a large bowl. add the bacon, green onions, red onion and cooked potatoes and toss to coat. serve garnished with extra chives or green onion.

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.

Sunday, April 10, 2016

Left Bank Apple Salad

Ingredients

  • Servings: 4
  • 3 granny smith apples, cored and chopped
  • 1 tablespoon lemon juice
  • 1/3 cup diced celery
  • 3/4 cup red seedless grapes, halved
  • 1/4 cup coarsely chopped walnuts
  • 1 (8 ounce) container low-fat peach yogurt

Recipe

    Preparation Time: 20 mins Ready Time: 4 hrs 20 mins

  • place apples in a large bowl and sprinkle with lemon juice. toss gently. add the celery, grapes, and walnuts. pour in the yogurt and mix until ingredients are coated. cover bowl and refrigerate several hours or overnight to blend the flavors.

Sweet Potato-white Potato Salad

Ingredients

  • Servings: 6
  • 2 sweet potato, peeled and cut into 3/4-inch cubes
  • 2 potatoes, peeled and cut into 3/4 inch cubes
  • 2 teaspoons distilled white vinegar
  • 1/4 cup light mayonnaise
  • 1/4 cup light sour cream
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon curry powder, or to taste
  • salt and ground black pepper to taste
  • 1/4 cup chopped green onions
  • 1/2 cup chopped celery
  • 1 tablespoon chopped fresh cilantro

Recipe

    Preparation Time: 25 mins Cook Time: 12 mins Ready Time: 1 hr 37 mins

  • place potatoes in two separate saucepans and cover with water. bring to a boil over high heat, then turn heat to medium-low. cover, and cook until tender but still firm, 12 to 14 minutes for sweet potatoes, and 10 to 12 minutes for white potatoes. drain and place in a large mixing bowl. sprinkle with vinegar, and cool.
  • to make the dressing, combine the mayonnaise, sour cream, lemon juice, and curry powder in a small bowl. season to taste with salt and pepper.
  • mix the green onions, celery, and cilantro with the potatoes. pour the dressing over the potato mixture, and toss to evenly coat vegetables. refrigerate at least 1 hour before serving to let flavors blend.

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.

Hot Chicken Salad Casserole

Ingredients

  • Servings: 6
  • 4 boneless chicken breast halves, cooked and diced
  • 1 cup chopped celery
  • 1 (8 ounce) can sliced water chestnuts
  • 1 (4.5 ounce) can sliced mushrooms
  • 3/4 cup mayonnaise
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 3 teaspoons grated onion
  • 1/2 cup sliced almonds
  • 1/2 cup shredded cheddar cheese
  • 1 1/2 cups crushed potato chips

Recipe

    Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins

  • preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13 inch baking dish.
  • in a large bowl mix the chicken, celery, water chestnuts, mushrooms, mayonnaise, lemon juice, salt, onion, and almonds. transfer to the baking dish, and top with cheddar cheese and crushed potato chips.
  • bake in the preheated oven for 30 minutes, until lightly browned

Saturday, April 9, 2016

oriental edamame salad

Ingredients

  • Servings: 8
  • 1/4 cup sliced almonds
  • 2 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon white sugar
  • 2 cloves garlic, minced
  • 1/2 teaspoon freshly grated ginger
  • salt and ground black pepper to taste
  • 2 (16 ounce) packages shelled edamame (green soybeans)
  • 1 (15 ounce) can baby corn, drained and cut into bite-size pieces
  • 1 (8 ounce) can water chestnuts, drained and sliced into thin strips
  • 1 bunch radishes, halved and thinly sliced
  • 3 green onions, cut thinly on a diagonal
  • 1/4 cup chopped cilantro

Recipe

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

  • heat a small skillet over medium-low heat; cook almonds until lightly toasted and fragrant, 2 to 3 minutes.
  • whisk sesame oil, soy sauce, vinegar, sugar, garlic, and ginger together in a bowl for the dressing; season with salt and black pepper.
  • combine edamame, baby corn, water chestnuts, radishes, green onions, cilantro, and toasted almonds in a large bowl; toss with dressing until coated. serve cold or at room temperature.

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.

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.

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.

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.

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.

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.

Friday, April 8, 2016

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.

Slimmed-down Potato Salad

Ingredients

  • Servings: 8
  • 3 pounds red new potatoes
  • 1 (12 ounce) package silken tofu
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon prepared yellow mustard
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1 cup chopped celery
  • 1 red bell pepper, seeded and cubed
  • 3 eggs, hard-boiled, shelled, and chopped
  • 1/2 cup chopped green onions
  • 1/2 cup chopped dill pickles
  • salt and ground black pepper to taste
  • 2 tablespoons whole milk

Recipe

    Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins

  • place the potatoes in a dutch oven and fill with enough water to cover. bring to a boil; reduce heat to medium-low. cover and simmer until potatoes are tender, and a fork can be easily inserted and removed, about 20 minutes. drain and cool slightly. peel, cut into cubes, and place in a large bowl.
  • to make the dressing, combine the tofu, lemon juice, mustard, garlic, and 1 teaspoon of salt in the bowl of a food processor. blend until smooth. with the processor running, add the olive oil in a thin, steady stream, blending just until mixture thickens. set aside.
  • combine the celery, red bell pepper, eggs, green onions, and pickles in the bowl with the potatoes. pour the dressing over the potato mixture, and toss lightly to evenly coat all ingredients. season to taste with salt and pepper. cover and chill at least 4 hours.
  • just before serving, toss the salad with milk, 1 tablespoon at a time, to reach the desired consistency.

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.

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.

moroccan spicy carrot salad

Ingredients

  • Servings: 6
  • 1 pound carrots, peeled and sliced into thin rounds
  • 2 cups water
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1/2 teaspoon sweet paprika
  • 1 pinch cayenne pepper, or to taste
  • salt and ground black pepper to taste
  • 1 tablespoon vinegar
  • 1/2 teaspoon ground cumin
  • 1/4 cup cilantro leaves

Recipe

    Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 1 hr 5 mins

  • combine carrots, water, garlic, olive oil, paprika, cayenne pepper, salt, and black pepper in a shallow pan; bring to a boil over medium-high heat and cook until carrots are tender and water evaporates, about 20 minutes.
  • stir vinegar and cumin through the carrot mixture.
  • remove the pan from heat and set aside to allow salad to cool to room temperature.
  • garnish with cilantro to serve.

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.

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.