Friday, August 30, 2019

{soups-salads-and-salad-dressings} (Labor Day) Corn and Potato Salad

 

Corn and Potato Salad

Rating: 4.14 stars    
Prep:
30 mins
Cook:
17 mins to 24 mins
Stand:
2 hrs
Servings:
8
Max Servings:
10
Yield:
6 cups salad

Ingredients

Directions

  • Shuck the corn, then place the ears in a large pot with the potatoes. Add water and 1 tablespoon salt to cover by 2 inches. Bring water to a boiling. Boil, covered, for 2 to 4 minutes, until corn is tender. Remove corn. Continue to boil the potatoes 15 to 20 minutes until very tender.

  • While the potatoes cook, finely chop the onion.. In a large bowl combine chopped onion, vinegar, salt, and the 1/2 teaspoon pepper. Cut the kernels from ears of corn, then add onion to bowl.

      • When potatoes are very tender, drain in a colander. Cool enough to handle. Place potatoes on a board, then press with hands or potato masher to break up. Add potatoes to the onion and corn.. Add the oil; gently stir to combine. Let salad come to room temperature, then add herbs and season with salt and pepper to taste. If desired, cover and refrigerate up to 24 hours. Let stand at room temperature for at least 1 hour before serving. If needed, toss with additional olive oil and vinegar before serving.


      Source: Recipe.com

      --
      ~~~~~
      Rhonda in MO

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      Tuesday, August 27, 2019

      {soups-salads-and-salad-dressings} (Labor Day) Italian Pasta Salad

       

      Italian Pasta Salad Recipe
       
      Print
      Author: Renae
      Ingredients
      • 16 oz. Rontini Pasta (Or pasta of choice)
      • 2 Hard Boiled Eggs, sliced
      • 3 oz. Salami, diced
      • 1 Cup Shredded Cheddar Cheese
      • Small can of sliced Olives
      • ½ Cup Italian Dressing
      Instructions
      1. Bowl the pasta according to package directions to al dente.
      2. Once the pasta is done drain and rinse with cold water to cool.
      3. Place pasta in a large bowl and add a splash of the Italian dressing to keep the pasta from sticking together as the pasta cools.
      4. Once the pasta is cool, add the eggs, salami, cheese and olives. Mix well.
      5. Pour dressing over top and mix.
      Notes
      * Bacon or pepperoni is a good alternative to salami.
      * Use different cheeses to add different flavors.
      * If eating this pasta as a leftover, you may need to add a bit more dressing the next day.
      * Add cherry tomatoes or chickpeas!



      Source: How to Have it All

      --
      ~~~~~
      Rhonda in MO

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      {soups-salads-and-salad-dressings} (Labor Day) Vinegar Cole Slaw

       

      Vinegar Cole Slaw

      Ingredients

      • ½ cup sugar
      • ½ cup vegetable oil
      • ½ cup white vinegar
      • 1 tsp celery seeds
      • Salt & Pepper to taste
      • 1 jar sliced green olives
      • 1 bag cabbage "Cole Slaw" mix: cabbage, red cabbage, & carrots (or you can use plain cabbage and/or cut it yourself)

      Instructions

      1. Place the sugar, vegetable oil, & white vinegar in a pan over medium heat. Heat until it boils- stand over it and stir to help dissolve sugar.
      2. Pour the hot, bubbly mixture over the cole slaw mix.
      3. Add salt & pepper to taste. Then, add 1 teaspoon celery seeds and a small jar of sliced green olives.
      4. Chill & serve with your favorite fish dish and/or shrimp!

      Source: How to Have it All

      --
      ~~~~~
      Rhonda in MO

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      {soups-salads-and-salad-dressings} (Labor Day) Broccoli Salad Recipe {Easy Side Dish} TNT

       

      I've made this salad and it is WONDERFUL!!!

      Broccoli Salad

      1 Head Broccoli, Chopped
      1 lb. Bacon
      3/4 Cup Raisins
      3/4 Cup Sunflower Seeds
      1 Cup Mayonnaise
      1/2 Cup Sugar
      1 Tablespoon Apple Cider Vinegar

      In a larger frying pan, fry the bacon until crisp. Cut the bacon into small pieces- use kitchen shears to make this task easy. Cut broccoli florets into bite size pieces. In a large bowl combine broccoli, bacon, raisins and sunflower seeds.

      In a small bowl combine mayonaise, sugar and vinegar. Mix until combined. Pour sauce over broccoli mixture. Refrigerate until ready to serve.

      Tips

      • If you don't have raisins, try using sliced grapes.
      • Turkey bacon is a leaner option. Or consider cutting pack on the amount of bacon- maybe a 1/2 pound.

      Source: How to Have it All

      --
      ~~~~~
      Rhonda in MO

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      Sunday, August 25, 2019

      {soups-salads-and-salad-dressings} File - Beth's and Tamara's Groups - All Moderated

       


      Need some new recipes? Everyone's invited....tell all your friends.

      Beth's wonderful groups:

      http://groups.yahoo.com/group/TNT_Recipes/
      Tried and True recipes from Grandma to Taste of Home

      http://groups.yahoo.com/group/SaucesGravies-nMarinades
      Sauces, gravies, marinades and flavored vinegars

      http://groups.yahoo.com/group/ClassicCookbookRecipes/
      All cookbook recipes....from the greats like Betty Crocker

      http://groups.yahoo.com/group/Amish-Recipes/
      Amish recipes only....Mennonite recipes allowed

      http://groups.yahoo.com/group/Vintage-Recipes/
      For all those inherited, older recipes

      http://groups.yahoo.com/group/FreezingCanning-n-recipes/
      For ideas on freezing, canning, once a month cooking, and recipes for all of the above.

      http://groups.yahoo.com/group/Rice-nPressureCooker-Fiesta/
      For all rice & pressure cooker recipes

      http://groups.yahoo.com/group/soups-salads-and-salad-dressings/
      Soups, stews, salads and dressings....Mmmm!

      http://groups.yahoo.com/group/Beef-Lamb-Pork/
      All recipes containing beef, lamb or pork

      http://groups.yahoo.com/group/breadsanddoughs/
      All types of bread and dough recipes

      http://groups.yahoo.com/group/allpoultryrecipes
      Like chicken? Turkey? Duck? All poultry

      http://groups.yahoo.com/group/all-simple-recipes/
      All 8 ingredients or less...easy!

      http://groups.yahoo.com/group/pasta-noodle-ricerecipes/
      The ultimate comfort food...who doesn't love it?

      http://groups.yahoo.com/group/recipe-oasis
      For any and all wonderful recipes

      http://groups.yahoo.com/group/fish-and-seafoodrecipes/
      Fish and seafood recipes....any and all accepted here

      http://groups.yahoo.com/group/Taste_Of_Home/
      Any and all recipes from the Taste of Home, Simple & Delicious, Healthy cooking and any other Taste of home magazines and cookbooks

      http://groups.yahoo.com/group/Recipes_for_Health/
      Healthy recipes. This group is for diabetics, low-fat, no salt, low calories and people were are on certain diets for health reason,ect.

      Non-Recipe: This is a group for General Hospital spies-my Rouge and his English Rose and their friends and families. Robert and Anna (and the actors who portray them. If you are a fan come and join.
      http://tv.groups.yahoo.com/group/general-hospital-spies

      Tamara's Groups:

      Need some new recipes? Everyone's invited....tell all your friends.

      http://groups.yahoo.com/group/Beverage-Fiesta/
      A group for any and all types of drinks

      http://groups.yahoo.com/group/Quick-nEasy-Meals/
      For those times we are in a hurry to get it on the table FAST!

      http://groups.yahoo.com/group/Friends-N-Prayer/
      Friends, prayer & chatting...what could be better

      http://groups.yahoo.com/group/Chocolate-Express/
      For anything & everything chocolate

      http://groups.yahoo.com/group/Ground-Beef-Recipes/
      All ground beef or ground turkey recipes for those of us on a budget

      http://groups.yahoo.com/group/Recipe-Rampage/
      Ideal group for lurkers who like to just read and receive recipes!

      http://groups.yahoo.com/group/Frugal-Recipes-n-More/
      Everything from frugal recipes to budgeting tips

      http://groups.yahoo.com/group/Snacks-n-Sandwiches/
      Snacks, Sandwiches, Finger Foods & appetizers only

      http://groups.yahoo.com/group/Campbells-KitchenNLeftoverRecipes/
      Recipes from Campbell's Kitchen & for using soups and/or leftovers

      http://groups.yahoo.com/group/Cookie_Recipes/
      Do you love cookies? Nothing but cookies!

      http://groups.yahoo.com/group/NonEdibleRecipesCrafts-nTips
      Recipes for everything from dog biscuits to homemade bath and body supplies and anything in between.

      http://groups.yahoo.com/group/HomemadeMixes-n-recipes/
      Homemade mixes and recipes using them

      http://groups.yahoo.com/group/Weekend-Recipes/
      Theme based recipes sent out every weekend...participation mandatory by sending at least one recipe a month.

      http://groups.yahoo.com/group/Fruit-n-Veggie-recipes/
      Need to eat more fruit and veggies? Then come join me here!

      http://groups.yahoo.com/group/CopycatsClones-n-BrandNames/
      Copycats, clones, brand names which include back of the box recipes!

      http://groups.yahoo.com/group/tamaras_sweet_treats/
      For desserts and sweets of all kinds

      http://groups.yahoo.com/group/casseroles_and_crockpots/
      For all those wonderful one-dish meals

      http://groups.yahoo.com/group/Fabulous_TVChefs/
      Food Network Chefs to Martha Stewart, Mr. Food

      http://groups.yahoo.com/group/Holistic_Health_and_Healing/
      Come learn some home remedies, how herbal treatments help

      __._,_.___
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      Saturday, August 24, 2019

      {soups-salads-and-salad-dressings} Pork Ramen Bowls (Japan)

       

      Pork Ramen Bowls

      Posted ByRachael RayOn April 28, 2015 @ 4:00 am In | No Comments

      This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com [1].

      Ingredients

      For the Pork and Fortified Stock:

      • 1 2-pound piece pork shoulder/butt, trimmed
      • Salt and pepper
      • 2 tablespoons vegetable, peanut or canola oil
      • A handful dried shitake mushrooms (1 small pouch or packet)
      • 1 inch ginger root, sliced
      • 3 to 4 cloves crushed garlic
      • 2 carrots, quartered
      • 1 large leek, quartered
      • 1 quart chicken stock
      • undefined

      For the Pickled Garnishes:

      • 2 red finger chili peppers, seeded and thinly sliced
      • 2 shallots, root attached, peeled and cut into thin wedges lengthwise
      • 1 can bamboo shoots, drained well
      • 1/4 cup rice wine vinegar
      • undefined
      • 4 large eggs
      • 3/4 to 1 pound Ramen noodles
      • 1 bunch spring onions, chopped or thinly sliced
      • 4 cups packed mixed spring greens (optional: mix in some shiso leaves and coriander tops)
      • 2 tablespoons Mirin
      • 1 shot sake or sherry
      • 1/4 cup dark soy or Japanese soy sauce
      • undefined

      Preparation

      Season the pork with salt and pepper. In large Dutch oven [2], heat oil over medium-high heat, 2 turns of the pan [3]. Brown the pork evenly all over. Add dried mushrooms, ginger, garlic, carrots, leek, stock and 1 quart water and bring to boil. Reduce heat to a low simmer, cover and cook pork 2-2 1/2 hours to very tender, skimming occasionally.

      Remove pork and rest, strain the stock and keep warm. Pull pork and cover to keep warm.

      For pickled garnishes, cover the chili peppers, shallots and bamboo shoots with vinegar and let stand 1 hour.

      Cover eggs with water, bring to boil, cover pan [3] and remove from heat. Let stand 10 minutes. Crack shells and let stand in cold water to loosen shells; halve the eggs.

      Boil water and cook ramen 3-5 minutes so there is still a bite left to the noodles. Drain.

      Add Mirin, sake or sherry and soy to broth.


      Source: Rachael Ray

      --
      ~~~~~
      Rhonda in MO

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      Saturday, August 17, 2019

      {soups-salads-and-salad-dressings} (Labor Day) Broccoli and Bacon Salad

       

      Broccoli and Bacon Salad

      • Prep Time: 20 mins
      • Cook Time: 10 mins
      • Total Time: 30 minutes
      • Yield: 6-8 servings
      • Category: salad
      • Method: stovetop
      • Cuisine: American

      INGREDIENTS

      1 large or 2 small heads of broccoli

      1 teaspoon salt

      12 slices bacon, (3/4 of a one pound package)

      ½ cup red onion, sliced into thin small pieces

      ½ cup shredded sharp cheddar cheese

      ¼ cup sour cream or crème fraiche (your choice)

      ½ cup mayonnaise (we recommend Hellman's or homemade mayonnaise)

      2 tablespoons white wine vinegar

      ¼ cup sugar

      INSTRUCTIONS

      Cut off the thickest part of the stem of broccoli and discard. Cut the remaining head into small florets. Heat a medium pot with water and bring to a boil, then salt the water.

      Fill a medium to large bowl with ice water. Once the pot of water is boiling, drop the broccoli florets into the boiling water and count 30 seconds. Immediately drain off the water and plunge the broccoli into the ice bath.

      Drain the broccoli and lay out on a large sheet of paper towels. Start rolling the paper towels and broccoli around and around like a jelly roll then squeeze out the water. Repeat a second time until the broccoli is completely dry and drained of all water. Place the broccoli in a large bowl and refrigerate until after the bacon is cooked.

      Cook the bacon until crispy and then crumble. Discard bacon fat (or save for other recipes if you wish).

      Remove the broccoli from the refrigerator and add cooked, crumbled bacon, red onion and cheddar cheese.

      In a small bowl mix the sour cream, mayonnaise, vinegar and sugar.

      Add the mayonnaise mixture to the broccoli mixture, combine and serve.




      Source: A Family Feast

      --
      ~~~~~
      Rhonda in MO

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      {soups-salads-and-salad-dressings} (Labor Day) Dill Pickle Bacon Ranch Pasta Salad

       

      Dill Pickle Bacon Ranch Pasta Salad

      • Author: A Family Feast
      • Prep Time: 25 minutes
      • Cook Time: 20 minutes
      • Total Time: 45 minutes
      • Yield: 10-12 servings
      • Category: pasta salad
      • Method: stovetop
      • Cuisine: American

      INGREDIENTS

      12 ounces of your favorite dry pasta (we used pipette-shaped pasta)

      1 pound thick cut hickory smoked bacon

      1 pint grape tomatoes cut in half

      1 large orange bell pepper, cut into bite sized pieces

      1 cup red onion, diced

      1 16-ounce jar dill pickles, diced (we used Vlasic baby dills), reserve two tablespoons of the pickle juice

      1 7-ounce bag (1 ½ cups) Italian mix large shred cheese (we used Sargento 4-Cheese Italian – which is a mix of mixture of mozzarella, provolone, Asiago and Romano)

      1 cup freshly grated Parmesan cheese

      1 ½ cups ranch dressing (see our homemade recipe here or use your favorite brand)

      2 tablespoons of pickle juice (reserved from above)

      INSTRUCTIONS

      Cook the pasta according to box directions to al dente. Drain and cool, then set aside..

      Cook the bacon to crisp, dry on paper towels and cut into bite sized pieces.

      In a large bowl combine the pasta, bacon, tomatoes, bell pepper, onion, diced drained pickles, Italian cheese blend and Parmesan cheese and toss.

      In a two-cup measure, measure out 1 ½ cups of ranch dressing and stir in the two tablespoons of pickle juice then pour over the pasta mixture and toss to combine.

      Cover, chill then serve.




      Source: A Family Feast

      --
      ~~~~~
      Rhonda in MO

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