Showing posts with label salad recipes. Show all posts
Showing posts with label salad recipes. Show all posts

Thursday, October 30, 2014

Ultimate Nachos


Ultimate Nachos recipe is one of the easiest and delicious recipes to make for your guest. It's great for holidays, parties and also perfect for Super Bowl parties.



Ingredients

1 pound lean ground beef
1 cup chopped onion
1/2 green bell pepper, chopped, optional
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1 can (16 ounces) re-fried beans
1 can (8 ounces) tomato sauce
sea salt and freshly ground black pepper, to taste
Tortilla chips, 1 large bag
2 plum tomatoes, diced
4 green onions, thinly sliced
diced jalapeno peppers
8 oz. shredded Cheddar cheese
8 oz. shredded Monterrey Jack cheese

Toppings

chopped 
cilantro
sour cream
salsa
guacamole
jalapeno pepper rings
black olive rings
shredded cheese 

Directions
Brown the ground beef and onions over medium heat until beef is no longer pink and onions are softened. 

Add green bell pepper, chili powder, cumin, re-fried beans, and tomato sauce. 

Simmer over low heat for about 15 to 20 minutes. 

Taste and add salt and pepper, as needed.
Heat oven to 375°. F.
Spread some of the beef and bean mixture on each chip and arrange the chips in a single layer on the large baking dish or ovenproof plate, or use smaller ovenproof plates or dishes. 

Sprinkle the layer with a little of the diced tomato, sliced green onions, and jalapeno peppers. 

Sprinkle each chip with some of the cheese and make another layer of chips. 

Repeat with the tomato, green onions, peppers, and top with more cheese. 

Bake for 8 to 12 minutes, until the cheese is melted and bubbly.

Add toppings.

Serve hot. 


Classic Potato Salad with Sweet Relish



America’s favorite side dish is this Classic Potato Salad with Sweet Relish. This recipe is a nice choice for picnics, Barbecues  pot luck meals, the classic combination of ingredients makes a big favorite among family and friends.



Ingredients

5 to 6 medium russet potatoes peeled; cut into ¾ inch chunks
3 hard-boiled eggs, chopped
2 cup Hellmann’s mayonnaise
1 tablespoon French’s mustard
½ cup sweet relish
1 cup thinly diced celery
½ cup diced red pepper
½ cup diced scallions
2 tablespoons white wine vinegar
¼ teaspoon sea salt
¼ teaspoon black pepper

Directions

Cover potatoes with water in 4-quart saucepan; bring to a boil over medium-high heat.

Reduce heat to low and simmer 10 minutes or until potatoes are fork-tender.

Drain and cool slightly.

Gently toss potatoes, mayonnaise, celery, relish, peppers, vinegar, onion, salt, pepper and 
eggs.


Serve chilled or at room temperature.




Red Potato Salad with Crab


One of America’s favorite side dish is this Classic Red Potato Salad with Crab. This recipe is a nice choice for picnics, Barbecues  pot luck meals, the classic combination of ingredients makes a big favorite among family and friends.



Ingredients

5 to 6 medium russet potatoes peeled; cut into ¾ inch chunks
3 hard-boiled eggs, chopped
1 cup crab meat
1 cup Hellmann’s mayonnaise
1 tablespoon French’s mustard
1/2 cup sweet relish
1 cup thinly diced celery
1/2 cup diced red pepper
1/2 cup diced scallions
1 tablespoons lemon juice
1 1/2 teaspoons Old Bay
1/4 teaspoon sea salt
1/4 teaspoon black pepper

Directions

Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat.

Reduce heat to low and simmer 10 minutes or until potatoes are fork-tender.

Drain and cool slightly.

Gently toss potatoes, mayonnaise, celery, crab, scallions, red peppers, lemon juice, Old bay, salt, pepper and eggs.


 Serve chilled or at room temperature.



Classic Potato Salad with Pickles


America’s favorite side dish is this Classic Potato Salad with Pickles. This recipe is a nice choice for picnics, Barbecues  pot luck meals, the classic combination of ingredients makes a big favorite among family and friends.


Ingredients

5 to 6 medium russet potatoes peeled; cut into ¾ inch chunks
3 hard-boiled eggs, chopped
1 cup Hellmann’s mayonnaise
1 Tablespoon French’s mustard
1/4 diced dill pickles
1 cup thinly diced celery
1/2 cup diced red pepper
1/2 cup diced yellow onion
2 Tablespoons pickle juice
1/4 teaspoon sea salt
1/4 teaspoon black pepper

Directions

Cover potatoes with water in 4-quart saucepan; bring to a boil over medium-high heat.

Reduce heat to low and simmer 10 minutes or until potatoes are fork-tender.

Drain and cool slightly.

Gently toss potatoes, mayonnaise, celery, pickles, juice, onion, salt, pepper and eggs.


Serve chilled or at room temperature.




Waldorf Potato Salad


One  America’s favorite side dish is this Waldorf Potato Salad  This recipe is a nice choice for picnics, Barbecues  pot luck meals, the classic combination of ingredients, apples, and walnuts makes a big favorite among family and friends.




Ingredients

5 to 6 medium russet potatoes peeled; cut into ¾ inch chunks
2 hard-boiled eggs, chopped
1 cup Hellmann’s mayonnaise
2 cup thinly diced celery
1 cup diced Granny Smith apple
1/2 cup chopped walnuts
1/2 cup diced yellow onion
1/4 teaspoon sea salt
1/4 teaspoon black pepper

Directions

Cover potatoes with water in 4-quart saucepan; bring to a boil over medium-high heat.

Reduce heat to low and simmer 10 minutes or until potatoes are fork-tender.

Drain and cool slightly.

Gently toss potatoes, mayonnaise, celery, onion, apples, walnuts, salt, pepper and eggs.


Serve chilled or at room temperature.




Classic Red Potato Salad


America’s favorite side dish is this Classic Red Potato Salad. This recipe is a nice choice for picnics, Barbecues  pot luck meals, the classic combination of ingredients makes a big favorite among family and friends.




Ingredients

5 to 6 medium red potatoes peeled; cut into ¾ inch chunks
2 hard-boiled eggs, chopped
1 cup Hellmann’s mayonnaise
1 tablespoon French’s mustard
1 cup thinly diced celery
1/2 cup diced yellow onion
1/4 teaspoon sea salt
1/4 teaspoon black pepper

Directions

Cover potatoes with water in 4-quart sauce-pot; bring to a boil over medium-high heat.

Reduce heat to low and simmer 10 minutes or until potatoes are fork-tender.

Drain and cool slightly.

Gently toss potatoes, mayonnaise, celery, onion, salt, pepper and eggs.

Serve chilled or at room temperature.





Red Potato Egg Salad


"Red Potato Egg Salad" is a delicious wonderful twist to a classic potato salad that will make your guest and family keep coming back for more.



Ingredients

2/3 cup Mayonnaise
3 tablespoons sour cream
3 tablespoons milk
1/4 cup bacon bits
1 tablespoon fresh minced parsley
1 tablespoon fresh minced chives
1/2 cup chopped onion
2/3 cup chopped celery
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
5 large eggs
3 cups cooked red potatoes fingerlings chunks

Directions

In large bowl, mix potatoes, celery, and onions, then add eggs

In small bowl, mix mayonnaise, milk, bacon bits, parsley, chives, garlic, salt, and pepper.

Add to potato mixture and stir to blend well.

Cover, refrigerate 15 minutes, stir once again, and serve.






Southwestern Potato Salad


Make this Southwestern potato salad recipe for your next backyard barbecue or party.



Ingredients


1 1/2 cups prepared mayonnaise
1/4 cup Dijon mustard
2 tablespoons fresh lime juice
2 tablespoons chipotle pepper puree
1 large ripe tomato, seeded and diced
1/4 cup chopped cilantro leaves
3 scallions, chopped, white and green parts
1 medium red onion, thinly sliced
1/2 teaspoon cayenne
4 cloves garlic, finely chopped
Sea salt and freshly ground black pepper
16 new potatoes, about 3 to 4 pounds, cooked, drained and sliced 1/2-inch thick

Directions

Combine all the ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste.

Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well.

Season again with sea salt and pepper, to taste.



Broccoli Salad


Passed down from grandma, classic "Broccoli Salad" recipe. Delicious and easy to make.


Ingredients

1 head broccoli
6 to 8 slices cooked bacon, crumbled
1/2 cup chopped red onion
1/2 cup raisins, optional
8 ounces sharp Cheddar, cut into very small chunks
1 cup mayonnaise
2 tablespoons white vinegar
1/4 cup sugar
1/2 cup halved cherry tomatoes
Salt and freshly ground black pepper

Directions

Trim off the large leaves from the broccoli stem. 

Remove the tough stalk at the end and wash broccoli head thoroughly. 

Cut the head into florets and the stem into bite-size pieces. 

Place in a large bowl. 

Add the crumbled bacon, onion, raisins if using, and cheese. 

In a small bowl, combine the remaining ingredients, stirring well. Add to broccoli mixture and toss gently.





Florentine Salad with Grilled Chicken



Florentine Salad with Grilled Chicken is an easy delicious recipe your family will love.


INGREDIENTS

4 cups torn spinach leaves rinsed, dried
4 cups torn Romaine lettuce rinsed, dried
1 cup sliced, fresh mushrooms
1 can (11oz.) mandarin oranges drained
¼ cup crisp-cooked, crumbled bacon
¼ cup Ocean Spray Craisins
1/4 cup almonds (or pine nuts)
½ cup Hidden Valley Original Ranch Dressing
2 grilled chicken breast, sliced ¼ of inch thick

DIRECTIONS

In a large bowl, add all the ingredients and toss with enough dressing to lightly coat them.

Top with grilled chicken.


Serve.



BBQ Ranch Chicken Salad



"BBQ Ranch Chicken Salad"  is one of the Cheesecake Factory restaurant recipes you're going to want to hold on to! 




Ingredients

BBQ Ranch Dressing

3/4 cup mayonnaise
1/2 cup buttermilk
4 tablespoons BBQ of choice
1 tablespoon Hidden Valley Ranch powder
1 small garlic clove, grated
cracked black pepper, to taste


Crispy Onion Straws
1 large red onion (about the size of a grapefruit)
1 1/2-2 cups buttermilk
1 2/3 cup flour
1 tablespoon salt
dash of cayenne
fresh cracked pepper Canola Oil (enough to fill bottom of pan about 1/2-3/4 inch)



Salad
4 chicken breasts
1 cup BBQ sauce of choice, divided
salt and pepper, to taste
3-4 heads of Romaine lettuce, chopped
2 tomatoes, diced
2 ears corn, shucked rinsed and kernels cut from the cob
1 can black beans, rinsed and drained
1 avocado, diced
Fresh cilantro, chopped (optional)

Directions

For the Dressing
Mix all ingredients together and set aside until ready to serve.


For the Crispy Onion Straws
Cut both ends off of the red onion and peel off the papery skin. 


Slice into thin rounds (as thin as you can get them). 

Separate all the little rings and lay them into a shallow baking dish and cover with buttermilk (1 1/2 -2 cups). 

Allow to sit for 30-45 minutes. 

Mix together flour, salt, cayenne, and black pepper in a large bowl.

Heat oil in a deep skillet to 350°-375° (I love my cast iron). 

Using tongs, remove a small amount of the onions from the dish and allow excess buttermilk to drip off. 

Toss the onions in the flour mixture, shake off excess and then place into the hot oil. 

Shallow fry until crispy and golden (be sure to flip partway through); about 2-3 minutes per side.

Remove from oil and place onto a place that has paper towels on it to allow it to drain. 

Repeat until all onions have been cooked. Set aside until ready to use.

For the Salad
Season chicken with salt and pepper on both sides. 


Spray grill with non-stick spray and preheat to medium high heat. 

Cook the chicken for about 4-6 minutes per side (until cooked completely through). 

During last few minutes of cooking, baste the chicken breasts with 3/4 cups of the BBQ sauce (make sure to get both sides). 

Remove from grill and set aside to rest for 3 minutes. 

Cut into bite sized cubes.

Disperse lettuce evenly among four large salad plates or bowls. 

Next, add equal amounts of the tomato, corn, black beans, and avocado. 

Top each salad with a cubed up chicken breast followed by a handful of the onion straws. 

Top with a drizzle of the BBQ Ranch Dressing and a drizzle of the remaining BBQ sauce. 

If desired add a sprinkle of cilantro on top. Serve. 






Gramm’s Easy Ambrosia Fruit Salad



You know when summer has arrived and barbecuing is in full swing when "Gramm’s Easy Ambrosia Fruit Salad" is being served. This sweet, creamsicle-colored concoction of pineapple, mini marshmallows, mandarin oranges, coconut, and sour cream was a tropical fruit salad a giant step beyond the hollowed out watermelon filled with fresh berries and melon. It not only looks good, it taste absolutely delicious on a hot day. A spoonful of something cold, sweet, and creamy that takes just minutes to prepare is an easy win.

Recipe Provided By: H. Westefeld 

Ingredients
20 oz. can pineapple in juice
11 oz. can mandarin orange segments
1 1/2 cup seedless grapes (use a mixture of green and red)
1 cup miniature marshmallows
1 cup flaked coconut
1/2 cup chopped walnuts or pecans
3/4 cup sour cream (or vanilla yogurt)
1 Tablespoon sugar
Directions
Drain pineapple. 

Drain oranges. 

Combine pineapple, oranges, grapes, marshmallows, coconut and nuts. 

Mix sour cream and sugar, stir into the fruit mixture. 

Chill and serve.