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Post by SAR01 on Oct 14, 2023 16:05:24 GMT -5
Dude ranch pasta salad Ingredients 1 (12-ounce) box tri-color rotini pasta 1 cup broccoli florets 1 cup cucumbers, peeled and seeded, chopped 1 cup tomatoes, chopped 1/2 cup parmesan cheese, shredded 1 1/4 cups ranch dressing, homemade or store-bought Keep scrolling for more content Directions Step 1 -In a large pot of salted boiling water, cook the pasta to al dente, according to the package directions. Step 2 -Drain the pasta and rinse under cold water to cool it. Step 3 -In a mixing bowl, add the cooled pasta, the broccoli, the cucumbers, the tomatoes, and the parmesan cheese and mix until well-combined. Step 4 -Add the ranch to the pasta mixture and toss until everything is coated. Step 5 -Serve the pasta salad immediately or let it sit in the refrigerator until the flavors meld together, about 1-2 hours. commandcooking.com/recipe/dude-ranch-pasta?msg_id=impba9q548xr56yw5yfyqbrrlwjffgxs&md5=315cbdfd9bafa23ca4d33b1c63212e4d&type=content&utm_source=retention_email&utm_medium=email&utm_campaign=HeroButton
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Post by SAR01 on Oct 18, 2023 18:38:49 GMT -5
Amish Casserole mamascooking.com/recipe/amish-country-casserole?msg_id=m8w2y6yn7kw1nyy3k754xmemy8mb2a4n&md5=315cbdfd9bafa23ca4d33b1c63212e4d&type=content&utm_source=bonus_email&utm_medium=email&utm_campaign=HeroButtonIngredients 1 (16-ounce) package of pasta 1 tablespoon extra-virgin olive oil 1 onion, chopped 2 teaspoons garlic, crushed 1 1/2 pounds lean ground beef 2 (10.75-ounce) cans of tomato soup, condensed 2 (10.75-ounce) cans mushroom soup, condensed 1 cup milk salt, to taste black pepper, to taste 1/2 teaspoon paprika 1/2 teaspoon dried parsley Keep scrolling for more content Directions Step 1 -Preheat the oven to 350 degrees F. Step 2 -Spray a 9x13-inch casserole dish with cooking spray. Step 3 -Cook the pasta to al dente, according to the package directions. Step 4 -While the pasta cooks, in a large skillet over medium heat, add the oil. Step 5 -Add the onion and garlic to the oil and sauté until soft, about 2-3 minutes. Step 6 -Add the ground beef to the onion mixture and cook while crumbling until no longer pink, about 7-10 minutes. Step 7 -Drain the water from the pasta and return the pasta to the pot. Step 8 -Add the cooked meat, tomato soup, mushroom soup, and milk to the pasta. Stir thoroughly. Step 9 -Season the pasta mixture with salt and pepper. Step 10 -Transfer the pasta mixture to the prepared casserole dish. Step 11 -Sprinkle the pasta mixture with the paprika and parsley. Step 12 -Bake the casserole until heated through, about 25-30 minutes. Step 13 -Serve.
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Post by SAR01 on Oct 27, 2023 19:25:35 GMT -5
Million dollar salad commandcooking.com/recipe/million-dollar-salad?msg_id=d1vpe6qtxr66fpbpjpst8b4wmikam2lm&md5=315cbdfd9bafa23ca4d33b1c63212e4d&type=content&utm_source=intro_email&utm_medium=email&utm_campaign=HeroButton&lctg=a977738b58f50287b7c04bc06b732595Ingredients For the dressing: 1/2 cup vegetable oil 1/2 cup white sugar 1/4 cup white vinegar 1 tablespoon soy sauce For the salad: 2 (3-ounce) packages ramen noodles, lightly crushed, flavor packets removed 1 cup sesame seeds 1/2 cup almonds, slivered 1 head napa cabbage, chopped 1 bunch green onions, chopped Keep scrolling for more content Directions Step 1 -Preheat the oven to 350 degrees F. Step 2 -Whisk the oil, the sugar, the vinegar, and the soy sauce together in a bowl until the sugar dissolves. Step 3 -Refrigerate the dressing until needed. Step 4 -Spread the broken ramen noodles onto a baking sheet with the sesame seeds and the almonds. Step 5 -Bake the ramen noodle mixture, stirring often and watching carefully to prevent burning, until lightly browned, about 15 minutes. Step 6 -Transfer the mixture from the oven and allow to cool for 5-10 minutes. Step 7 -Mix the cabbage, the green onions, and the toasted ramen mixture together in a salad bowl until thoroughly combined. Step 8 -Add the dressing and toss to coat. Step 9 -Serve.
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Post by SAR01 on Nov 3, 2023 22:04:00 GMT -5
Ambrosia Salad
Ingredients
8 ounces frozen whipped topping, thawed 1/2 cup vanilla yogurt 1 cup sweetened coconut, shredded 1 (11-ounce) can mandarin oranges, drained 1 (8-ounce) can crushed pineapple, drained 1 cup maraschino cherries, drained 1/2 cup pecans, chopped, optional 1/2 cup grapes, sliced in half 1 1/2 cups mini fruit-flavored marshmallows
Directions
Step 1 -In a large bowl, mix the whipped topping and yogurt until thoroughly combined, being careful not to deflate the mixture.
Step 2 -Delicately fold in the coconut, oranges, pineapple, cherries, pecans, grapes, and marshmallows.
Step 3 -Chill until it's time to serve!
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Post by SAR01 on Nov 11, 2023 16:12:16 GMT -5
cookingprofessionally.com/recipe/loaded-broccoli-salad?msg_id=2ldc2togdc6fqk86cko0893vjhxu9lwp&md5=315cbdfd9bafa23ca4d33b1c63212e4d&type=content&utm_source=intro_email&utm_medium=email&utm_campaign=HeroButton&lctg=a977738b58f50287b7c04bc06b732595Loaded Broccoli Salad Ingredients For the dressing: 1/2 cup mayonnaise 1/2 cup sour cream 2 1/2 tablespoons white wine or apple cider vinegar, or to taste 1/8 cup sugar, plus more to taste 1/2 tablespoon parsley, chopped 1/4 teaspoon dried garlic powder 1/4 teaspoon salt, or to taste For the salad: 1 pound small-medium broccoli florets, raw or blanched 1 red apple, chopped 1 cup gouda or sharp cheddar, diced 3/4 cup dried cranberries or raisins 1/2 cup almonds, pecans, or sunflower seeds, chopped and toasted 1/2 pound bacon, chopped and browned until crispy 1/2 cup red onion, finely diced Directions Step 1 -Whisk together the mayonnaise, sour cream, vinegar, sugar, parsley, garlic powder, and salt in a large salad bowl. Step 2 -Taste the dressing for seasoning. Step 3 -Add the broccoli to the dressing, tossing to coat. Step 4 -Let the broccoli sit in the dressing for 5 minutes. Step 5 -Add the apple, cheese, cranberries, almonds, bacon, and red onion to the bowl and toss well. Step 6 -Taste for seasoning and serve immediately or chill in the refrigerator for up to 2 hours.
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Post by SAR01 on Nov 12, 2023 19:56:25 GMT -5
lazycooking.com/recipe/the-perfect-crunch-salad?msg_id=ao7yglx960sl3ffka07lwkorlapnn904&md5=315cbdfd9bafa23ca4d33b1c63212e4d&type=content&utm_source=retention_email&utm_medium=email&utm_campaign=HeroButtonThe Perfect Crunch Salad Ingredients 3 tablespoons olive oil 2 tablespoons apple cider vinegar 1 teaspoon Dijon mustard 1/2 teaspoon honey 1/4 teaspoon kosher salt black pepper, to taste 1 (5-ounce) bag baby spinach apple, to taste, chopped or sliced feta, to taste, crumbled walnuts, to taste, optionally toasted or candied Directions Step 1 -In a large bowl, add the olive oil, the apple cider vinegar, the Dijon mustard, the honey, the salt, and the black pepper and whisk to combine. Step 2 -Add the spinach, the apple, the feta, and the walnuts to the same bowl and toss until everything is coated well. Step 3 -Serve.
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Post by SAR01 on Nov 18, 2023 19:33:16 GMT -5
creamy fruit salad Ingredients For the salad: 4 medium Golden Delicious apples, diced 4 medium Red Delicious apples, diced 2 cups seedless green grapes, halved 2 cups seedless red grapes, halved 1 (20-ounce) can pineapple chunks, drained 1 (11-ounce) can mandarin oranges, drained For the dressing: 3 ounces cream cheese, softened 1/2 cup sour cream 1/2 cup mayonnaise 1/2 cup sugar Directions Step 1 -In a large bowl, combine the Golden Delicious apples, the Red Delicious apples, the green grapes, the red grapes, the pineapple, and the oranges. Step 2 -In a small bowl, beat the cream cheese, the sour cream, the mayonnaise, and the sugar together until it is smooth. Step 3 -Pour the dressing over the fruit and gently toss to coat. Step 4 -Serve. recipesaver.com/recipe/creamy-fruit-salad?msg_id=p8cbrfcfs8yhl9xv5kex5tnni8sps95c&md5=315cbdfd9bafa23ca4d33b1c63212e4d&type=content&utm_source=retention_email&utm_medium=email&utm_campaign=HeroButton&lctg=a977738b58f50287b7c04bc06b732595
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Post by SAR01 on Nov 18, 2023 19:46:41 GMT -5
Fall Pasta salad commandcooking.com/recipe/fall-pasta-salad?msg_id=ji6fb7u0sfws5k7la4l4tbw3y1x5aqyd&md5=315cbdfd9bafa23ca4d33b1c63212e4d&type=content&utm_source=retention_email&utm_medium=email&utm_campaign=HeroButton&lctg=a977738b58f50287b7c04bc06b732595Ingredients For the salad: 8 ounces rotini pasta 1/2 cup pecans, chopped 1/2 cup dried cranberries 1 small red onion, diced 2 carrots, grated 2 cups broccoli florets, chopped For the vinaigrette dressing: 1/2 cup olive oil 3 tablespoons apple cider vinegar 1 tablespoon Dijon mustard 1 tablespoon maple syrup 2 teaspoons Italian seasoning 1/2 teaspoon salt 1/4 teaspoon pepper Directions Step 1 -Cook the pasta to al dente, according to package directions. Step 2 -Drain and rinse the pasta with cold water until room temperature. Step 3 -Place the pasta, the pecans, the cranberries, the onion, the carrot, and the broccoli in a large bowl, tossing to combine. Step 4 -In a separate bowl, add the olive oil, the vinegar, the mustard, the maple syrup, the Italian seasoning, the salt, and the pepper and whisk to combine. Step 5 -Pour the dressing over the salad and toss to evenly coat everything. Step 6 -Refrigerate the pasta salad for 1 hour. Step 7 -Serve.
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Post by SAR01 on Nov 18, 2023 19:57:31 GMT -5
Ultimate Chicken Salad Ingredients 2 pounds chicken breasts, cooked, chopped into half-inch pieces 2 stalks celery, diced 3 green onions, green and white parts, sliced 1 cup red grapes, quartered 2 tablespoons parsley, chopped 1 tablespoon tarragon, chopped 1 cup mayonnaise 1 tablespoon dijon mustard 1 lemon, juiced salt, to taste pepper, to taste Directions Step 1 -Add the chicken, celery, green onions, grapes, parsley, and tarragon to a large bowl. Step 2 -Add the mayo, dijon mustard, and lemon juice. Mix until thoroughly combined. Step 3 -Season with salt and pepper, to taste. Step 4 -Serve immediately. commandcooking.com/recipe/ultimate-chicken-salad?msg_id=b6m6r60cyw9dt6vbwgopafto1mtg227p&md5=315cbdfd9bafa23ca4d33b1c63212e4d&type=content&utm_source=bonus_email&utm_medium=email&utm_campaign=HeroButton
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Post by SAR01 on Dec 3, 2023 19:19:03 GMT -5
mamascooking.com/recipe/christmas-pasta-salad?msg_id=lhs9idep84db3jndj8nmtidqpv375qdk&md5=315cbdfd9bafa23ca4d33b1c63212e4d&type=content&utm_source=retention_email&utm_medium=email&utm_campaign=HeroTitleChristmas Pasta Salad Ingredients 1 1/2 cups zucchini, chopped 1 1/2 cups yellow squash, chopped 1 cup red onion, chopped 3/4 cup green pepper, chopped 3/4 cup red bell pepper, chopped 1 small eggplant, chopped 3 tablespoons olive oil salt, to taste pepper, to taste 12 ounces whole-wheat penne 1 cup pesto sauce, store-bought or homemade 2 cups cherry tomatoes, halved fresh basil, to taste, julienned Directions Step 1 -Preheat the oven to 400 degrees F. Step 2 -Add the zucchini, the yellow squash, the red onion, the green peppers, the red peppers, and the eggplant to a baking sheet and evenly space them out. Step 3 -Drizzle the veggie mixture with the olive oil and sprinkle with the salt and the pepper. Toss to coat. Step 4 -Roast the veggie mixture, stirring occasionally, until the vegetables are tender, about 45-50 minutes. Step 5 -While the veggies are roasting, in a large pot of salted, boiling water, cook the penne to al dente, according to the package instructions. Step 6 -Drain the water, then rinse the penne. Allow it to cool, about 2-3 minutes. Step 7 -Transfer the baking sheet from the oven and place the roasted veggies in a large bowl. Step 8 -Add the cooked penne to the roasted vegetables and gently mix them together. Step 9 -Add the pesto to the penne mixture and gently stir to coat. Step 10 -Season the pasta salad with the salt and the pepper. Step 11 -Top the pasta salad with the tomatoes and the basil. Step 12 -Gently toss the pasta salad and serve.
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Post by SAR01 on Dec 10, 2023 14:39:40 GMT -5
Winter Veggie Salad
Ingredients
1 cup balsamic vinegar 1/4 cup honey 3 cups Brussels sprouts, roasted and warm 4 cups butternut squash, cubed and roasted, warm 2 beets, diced and cooked, warm 2 cups pecan halves, toasted 1 cup dried cranberries
Directions
Step 1 -In a medium pan over medium-low heat, add the balsamic vinegar and the honey and heat, stirring regularly, until it has thickened and reduced by half.
Step 2 -Transfer the pan from the heat and allow the balsamic-honey mixture to cool, about 10 minutes.
Step 3 -In a large bowl, add the warm Brussels sprouts, the warm butternut squash, the warm beets, the toasted pecans, and the cranberries and toss to combine.
Step 4 -Drizzle the balsamic glaze over the salad. Refrain from tossing.
Step 5 -Serve.
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Post by SAR01 on Dec 11, 2023 18:35:43 GMT -5
mamascooking.com/recipe/ramen-dump-casserole?msg_id=hijl421ywhhqgt88aa54krsyyj0t1vle&md5=315cbdfd9bafa23ca4d33b1c63212e4d&type=content&utm_source=retention_email&utm_medium=email&utm_campaign=HeroButton&lctg=a977738b58f50287b7c04bc06b732595Ramen Dump Casserole Ingredients 6 (3-ounce) packages chicken-flavored instant ramen noodles, broken into small pieces, 1 flavor packet reserved and the remaining packets saved for another use 1 (8-ounce) container scallion cream cheese 4 cups whole milk 2 cups rotisserie chicken, cooked and shredded 1 (10.8-ounce) bag frozen broccoli florets 8 ounces cheddar cheese, shredded Directions Step 1 -Preheat the oven to 400 degrees F. Step 2 -Grease a 9x13-inch baking dish. Step 3 -Sprinkle the broken ramen noodles into the bottom of the prepared baking dish. Step 4 -In a medium bowl, add the cream cheese, the milk, and the 1 reserved flavor packet and whisk to combine. Step 5 -Evenly pour the cream cheese mixture over the broken ramen noodles. Step 6 -Layer the chicken over the cream cheese mixture. Step 7 -Scatter the broccoli florets over the chicken. Step 8 -Evenly sprinkle the cheddar cheese over the broccoli layer. Step 9 -Bake the casserole until the ramen noodles are cooked through, the cream cheese mixture is bubbly, and the cheddar cheese is melted, about 30-35 minutes. Step 10 -Serve.
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Post by SAR01 on Dec 18, 2023 17:21:48 GMT -5
lazycooking.com/recipe/easy-salmon-salad?msg_id=eaeq5j4bb9oka07f76ix017oiw9qxx3i&md5=315cbdfd9bafa23ca4d33b1c63212e4d&type=content&utm_source=retention_email&utm_medium=email&utm_campaign=HeroButtonEZ Salmon Salad Ingredients 1 (5-ounce) can salmon, drained 1 celery rib, finely chopped 2 tablespoons red onion, finely chopped 1 dill pickle, finely chopped 1 tablespoon capers, drained 1/4 cup Greek yogurt or plain yogurt 1 tablespoon mayonnaise 1 tablespoon Dijon mustard 1/4 teaspoon kosher salt, plus more, to taste fresh ground black pepper, to taste assorted crackers, to taste, for serving assorted veggies, to taste, for serving Directions Step 1 -In a medium bowl, add the salmon and flake lightly with a fork. Step 2 -Add the celery, the red onion, the pickle, the capers, the Greek yogurt, the mayonnaise, the Dijon mustard, and 1/4 teaspoon of the salt, and the pepper and stir to combine. Step 3 -Taste the salmon salad and adjust the seasoning with more of the salt and the pepper as needed. Step 4 -Serve the salmon salad with the crackers and the veggies.
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Post by SAR01 on Dec 21, 2023 20:34:05 GMT -5
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Post by SAR01 on Dec 27, 2023 18:31:45 GMT -5
Jackie Kennedy Pasta
Ingredients
1 (12-ounce) package orecchiette or small shell pasta 2 tablespoons olive oil, divided 12 ounces spicy Italian sausage, casings removed 3 tablespoons spicy harissa, plus more, to taste 1/3 cup dry white wine 2 cups cherry tomatoes, halved 1/2 teaspoon kosher salt, plus more, to taste 1 cup zucchini, very thinly sliced 1/4 cup fresh mint, chopped, plus more, to taste, whole leaves, for garnish 1 cup feta cheese, crumbled
Directions
Step 1 -In a large pot of salted, boiling water, cook the pasta until almost al dente, about 2 minutes less than the package directions instruct.
Step 2 -Reserve 3/4 cup of the pasta water and drain the rest. Set both aside.
Step 3 -In a large, deep skillet over medium-high heat, heat 1 tablespoon of the oil until it is shimmering.
Step 4 -Add the sausage in 1-inch clumps to the shimmering oil and cook, undisturbed, until browned on the bottom, about 3 minutes.
Step 5 -Cook the sausage, while crumbling with a wooden spoon, until it is almost cooked through, about 2 minutes.
Step 6 -Reserve 1 tablespoon of the cooking grease and drain the rest. Transfer the cooked sausage into a bowl.
Step 7 -In the same skillet over medium-high heat, add 3 tablespoons of the harissa and cook, stirring constantly, about 30 seconds.
Step 8 -Add the wine to the harissa and stir, scraping up the browned bits from the bottom of the skillet.
Step 9 -Cook the harissa mixture, while stirring, until it has slightly reduced, about 2 minutes.
Step 10 -Stir the tomatoes, 1/2 teaspoon of the salt, the cooked pasta, and 1/2 cup of the reserved pasta water into the harissa mixture and cook, stirring constantly, until a creamy sauce forms and coats the pasta, about 3 minutes. Gradually stir in the remaining pasta water and the reserved cooking grease, as needed, to reach the desired consistency.
Step 11 -Transfer the pasta mixture from the heat.
Step 12 -Scatter the sliced zucchini and 1/4 cup of the chopped mint over the pasta mixture.
Step 13 -Drizzle the pasta mixture with the remaining oil and toss to combine.
Step 14 -Let the pasta mixture stand until the zucchini has slightly wilted, about 2 minutes.
Step 15 -Taste the pasta mixture and season with the extra salt and the extra harissa, as needed.
Step 16 -Sprinkle the pasta mixture with the feta.
Step 17 -Serve the pasta mixture garnished with the extra mint leaves.
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