malooba

Ingredients

• Servings: 6
• 1 (4 pound) whole chicken, cut into pieces
• 6 cups water
• 1 medium onion, quartered
• 2 tablespoons ground allspice
• 1/2 teaspoon ground cardamom
• 3 whole cardamom seeds
• 4 whole cloves
• 3 bay leaves
• 2 1/2 cups uncooked basmati rice, rinsed and drained
• 2 tablespoons ground allspice
• 3 tablespoons vegetable oil
• 1 large potato, sliced into rounds
• 1 large head cauliflower, separated into florets
• 2 medium tomatoes, diced

Recipe

Cook Time: 2 hrs

Ready Time: 3 hrs


• place chicken in a large pot with 6 cups water, onion, 2 tablespoons allspice, ground cardamom, cardamom seeds, whole cloves and bay leaves. bring to a boil, and cook until chicken is tender, about 40 minutes. remove chicken, strain and reserve broth.
• soak the rice in water while waiting for the chicken to cook. when the chicken is almost done, drain the water off, and stir in 1 1/2 tablespoons of allspice.
• heat the oil in a skillet over medium-high heat. fry the potatoes and cauliflower in the hot oil until browned. they do not need to fully cook.
• in a separate pot, layer fried potatoes on the bottom. this is done so that the rice will not stick to the bottom of the pan. add the cauliflower and tomatoes, and sprinkle a handful of rice over the vegetables. remove the bones from the chicken and place the chicken in the pot. cover with the rest of the rice. pour in the reserved broth until it reaches a level about 1/2 inch above the level of the rice. cover the pot, and cook over medium-low heat for 1 hour, until rice is tender.
• when the liquid has absorbed, have a large round tray ready. uncover the pot, and place the tray over the top. invert so that the pan is upside down on top of the tray. let stand for 5 minutes like this, then slowly remove the pot to let the food fall the tray.

Potato Ham Salad

Ingredients

• Servings: 8
• 6 red potatoes
• 3 large carrots, peeled
• 1/2 onion, chopped
• 1 (15 ounce) can sweet peas, drained
• 1 (8 ounce) package sandwich ham, chopped
• 1/2 cup dill pickle cubes
• 1/2 cup ranch dressing
• salt and ground black pepper to taste

Recipe

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


• place potatoes and carrots in a large pot and cover with water; bring to a boil. reduce heat to medium-low and simmer until tender, about 20 minutes. drain.
• hold the potatoes under cold running water to cool. slide the skins from the potatoes and discard.
• cut skinned potatoes and carrots into bite-size pieces.
• mix potatoes, carrots, onion, sweet peas, ham, dill pickle cubes, and ranch dressing in a large bowl. season with salt and black pepper.

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 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.

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.

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.