ITALIAN HAMBURGERS

ITALIAN HAMBURGERS

Source : COOKS.COM via The recipe-riot mailer on cooking-lists.com

2-3 lbs ground sirloin or ground chuck

 Kraft sliced American cheese

 1 medium bell pepper

 1 medium onion

 1 jar Boston market brown gravy

 flour

 1 15 oz can Hunt's tomato sauce

 1 15 oz can Hunt's diced tomatoes

 Minute Rice

 3 tablespoons cooking oil

 salt and pepper

Make thin hamburger patties (in even numbers two patties will make one hamburger).

Fold a piece of Kraft cheese into a square and place in the middle of

one patty. Place another patty on top of the cheese filled patty. Knead together to make one big patty.

Dice onion and bell pepper, set aside. In electric skillet or large

black iron skillet, add oil; brown hamburger patties on both sides,

place on paper towels to drain.

Using the oil in the pan, make a thick brown gravy with flour and water, add salt and pepper to taste. Add jar of Boston Market Brown Gravy, tomato sauce, diced tomatoes, chopped onion and green pepper, stir well and simmer for approximately 15 minutes.

Return hamburgers to sauce, cover and cook on low heat for approximately 1 hour, stirring frequently.

Make Minute Rice for the appropriate number of servings.

Place one hamburger on each serving of rice, cover with sauce mixture.

Wild Rice Chicken Salad

Wild Rice Chicken Salad

2/3 cup wild rice

2 cups water
1 1/2 teaspoons salt
2/3 cup mayonnaise
1/3 cup milk
1/3 cup lemon juice
1/2 small onion, grated or minced
2 whole chicken breasts, cooked, skinned, boned, diced
1 can (8 ounces) water chestnuts, drained, sliced
2 cups seedless green grape halves
1 cup cashews
1/8 teaspoon pepper
letuce leaves

1.) rinse rice thorough with warm water in medium saucepan; drain.

return rice to pan; add 2 cups water and 1 teaspoon of he salt. heat
to boiling; reduce heat to low. cook, covered, until rice is tender,
45 to 60 minutes.

2.) combine mayonnaise, milk, lemon juice and onion in large bowl;

mix well. stir in rice, chicken and water chestnuts; refrigerate,
covered, several hours until cold. just before serving, stir in
grapes, cashews, pepper and remaining 1/2 teaspoon salt; spoon onto
lettuce-lined platter.

makes 6 servings

Creole Shrimp Salad

 Creole Shrimp Salad

2 green onions, cut in 1-inch pieces

1/2 celery stalk, cut in 1" pieces
2 tablespoons coarsely chopped parsley
2 tablespoons canola oil
1 tablespoon prepared horseradish
2 teaspoons white wine vinegar
1 garlic clove, cut in half
2 teaspoons Dijon mustard
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon white pepper
Dash of hot sauce
2 pounds medium shrimp, cooked, peeled, de-veined

In a food processor, process all ingredients (except shrimp) until

fairly smooth. Transfer to a large bowl.

Toss shrimp in dressing. Chill one hour. To serve, line 6 plates with

shredded lettuce and divide shrimp on top.

Servings: 6

Source: http://www.divinerecipes.com 

Solana Beach Seafood Pasta Salad

Solana Beach Seafood Pasta Salad

Recipe By : Key Gourmet CD Rom

Serving Size : 4 Preparation Time :0:00
Categories : Salads Fish & Seafood

2 teaspoons salt -- optional

2 teaspoons oil -- optional
2 pounds multi colored rotelle pasta -- cooked and drained
2 cans (3 3/4 oz. each) Bumble Bee smoked oysters
2 cans ( 7 1/2 oz. each) Bumble Bee red or pink salmon
1 can (12 1/2 oz.) Bumble Bee solid or chunk white tuna
1 can (8 oz.) Bumble Bee whole oysters -- drained
1 each small red and green pepper -- julienned
1/2 cucumber -- peeled, quartered -- and sliced
1/4 cup sliced ripe olives
1/4 cup minced parsley
1/4 cup capers -- optional
1/2 cup light cream cheese
1 cup low calorie vinaigrette dressing
Green leaf lettuce
Lemon wedges

Prepare and measure all ingredients. Whisk softened cheese with

vinaigrette. Fold ingredients into mixture and chill. Layer serving dish
with lettuce leaves and spoon salad mixture on top. Garnish with lemon
wedges.

CRUNCHY CAULIFLOWER SALAD

CRUNCHY CAULIFLOWER SALAD

1 small head cauliflower, separated into bite size flowerets

3 stalks celery sliced thinly
3 apples, cored & diced
1 cup salted peanuts
1 cup plain yogurt
1/2 cup orange juice, prepared
salt & pepper to taste
 

Combine cauliflower, celery, apples and peanuts in large serving bowl. In a small bowl, combine yogurt, juice, salt and pepper. Pour over salad. Toss to coat. Cover and refrigerate till ready to serve.

From WMT's Openline Bulletin for July/August 1988.

Hearty Macaroni Salad

Hearty Macaroni Salad

Recipe By :Quick Cooking - July/August 1999

Serving Size : 8

2 cups cubed cooked ham or chicken

4 cups cooked elbow macaroni
1 cup frozen cooked small shrimp -- thawed
1 celery rib -- chopped
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped sweet red pepper or pimiento
1/2 cup shredded Cheddar cheese

--Dressing--

1/3 cup sour cream

1/3 cup mayonnaise
4 teaspoons vinegar
1 teaspoon snipped fresh dill or 1/4 teaspoon dried dillweed
1/2 teaspoon salt -- or to taste
1/4 teaspoon pepper
1/4 teaspoon sugar

This refreshing summer salad, chock full of ham and shrimp, is almost a

complete meal in itself. Serve with freshly baked bread and a fruit dessert,
it's a great lunch! -Andrea Bolden, Unionville TN

In a bowl, combine the ham, macaroni, shrimp, celery, onion, peppers and cheese.

In another bowl, combine the dressing ingredients until blended. Pour over salad and toss to coat.

Cover and chill for several hours before serving. 

Serves 8

MOTHER'S FAVORITE PUDDING

MOTHER'S FAVORITE PUDDING

2 c. self-rising flour
1 c. sugar
2/3 c. shortening
1 c. milk
2 eggs
1 tsp. vanilla

Mix ingredients and beat at high speed with electric

mixer 3 minutes. Pour into greased and floured square pan (9 x
9 x 2-inches). Bake at 350 degrees for 30 to 35 minutes. Cut into
squares and serve with lemon sauce.

Sauce For Mother's Favorite Pudding:

2 eggs

2 c. sugar
3 Tbsp. flour
1 c. milk
1 tsp. lemon extract
1/2 stick butter

Mix all ingredients in saucepan. Add 2 cups boiling

water. Cook on medium heat and stir so sauce will be smooth.

Don't boil, just simmer until sauce thickens. Add lemon

extract. Remove from heat and pour over pudding squares.

Serve warm. Serves 6 to 8.

Pasta Salad

Pasta Salad

Table salt

1 lb. elbow macaroni
1 red bell pepper, seeded and chopped fine
1 rib celery, chopped fine
4 scallions, thinly sliced
2 TB cider vinegar
1 tsp. Tabasco hot sauce
1 tsp. chili powder
1/8 tsp. garlic granules
Pinch cayenne pepper
1 cup mayonnaise
1/2 cup barbecue sauce
Ground black pepper

1. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and macaroni and cook until nearly tender, about 5 minutes. Drain in colander and rinse with cold water until cool, then drain once more, briefly, so that pasta is still moist; transfer to large bowl.

2. Stir in bell pepper, celery, scallions, vinegar, hot sauce, chili powder, garlic powder, and cayenne pepper, and let sit until flavors are absorbed, about 2 minutes. Stir in mayonnaise and barbecue sauce and let sit until salad is no longer watery, about 5 minutes. Season with salt and pepper and serve. The salad can be covered and refrigerated for up to 2 days. Check seasonings before serving.

Macaroni Salad

Macaroni Salad 

1 lb. Tri-Color Pasta, Rotini, or Ziti cooked, strained, and cooled (I usually never remember to make this until last minute, so running under freezing cold water works if you do it for about 5 minutes)

4-5 Heaping Tbsp. Mayonnaise

1 small onion, diced
1 stalk celery, diced
1-2 Tbsp. Garlic Salt
1-2 Tbsp. Onion Powder
Salt and Pepper to taste

Take cold pasta, mix in mayo, add the rest of ingredients

Arugula Summer Salad

Arugula Summer Salad

4 C. fresh arugula or baby spinach

1 large sweet onion thinly sliced
2 tomatoes cut into wedges

Dressing:

2 T. olive oil

1 T. lemon juice
1 T. red wine vinegar
salt and pepper to taste

In a salad bowl combine the arugula, onion and tomatoes. Whisk the dressing ingredients; drizzle over salad and gently toss to coat. Serve immediately.

Light Pasta Salad

 Light Pasta Salad

1 pound angel hair pasta

1/2 cup olive oil
5 cloves garlic, minced
1 1/2 cups parmesan cheese
2-3 fresh tomatoes, seeded and diced
handful of fresh basil leaves, torn into small pieces
1 4 oz. package pine nuts, lightly toasted (you can do this over medium-low heat in a non-stick skillet)
Coarse salt

Boil water for pasta. When water starts boiling, add a handful of rock salt (i.e. ice cream salt). Add pasta and cook until al dente, about 4 minutes. Drain pasta and place in serving bowl.

While pasta is boiling, saute garlic in olive oil until sizzling and lightly browned (don’t burn the garlic or it will taste bitter). Pour garlic and olive oil over warm pasta and toss.

Sprinkle a teaspoon or so (to taste) of coarse salt over the noodles and add 1 cup of the parmesan cheese. Toss again. Let noodles cool slightly.

Right before serving, top noodles with diced tomatoes, pine nuts, torn basil and 1/2 cup of parmesan cheese.

Very lightly toss, being careful not to let all the toppings go to the bottom. Serve.

Avocado Stuffed With Crabmeat

 Avocado Stuffed With Crabmeat
--make dressing one day ahead

Dressing

1 1/2 cups mayo

3 tsps lemon juice
2 Tbs capers, drained
1 Tbs chopped fresh parsley
2 Tbs catsup
2 Tbs chopped green onions
2 tsps dill weed
1/8 tsp pepper
1/8 tsp salt

Mix ingredients and refrigerate.

Salad

3 cups lump crabmeat

4 avocados, peeled and halved

Fill avocado half with crabmeat. Top with dressing.

Serves 6.

MEXICAN COLE SLAW

 MEXICAN COLE SLAW

4 cups shredded cabbage

1/2 cup sliced green onion
2 oz. American cheese, sliced
1/4 cup sliced ripe olives
12 oz. can Mexican (corn with red peppers), drained
1 cup Miracle Whip
2 tbsps. sugar
1 tbsp. prepared mustard
1/2 tsp. celery seed
2 tbsps. vinegar

Combine cabbage, onion, cheese, olives and corn. In a separate bowl, combine remaining ingredients. Mix well. Add cabbage mixture. Toss to evenly coat. Cover and refrigerate.

Zesty Potluck Pasta Salad

Zesty Potluck Pasta Salad

Serves: 14

Source: Betty Crocker

Ingredients:

2 boxes Betty Crocker® Suddenly Salad® classic pasta salad mix

3 cups Green Giant® Select® frozen broccoli florets
2/3 cup Italian dressing
1/3 cup cold water
2 cups cut-up cooked chicken or ham
1 1/2 cups halved grape tomatoes

Instructions:

1. Empty contents of pasta pouch (from salad mix) into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally and adding broccoli during last 2 minutes of cooking.

2. Meanwhile, in large bowl, stir contents of seasoning mix packet (from salad mix), the dressing and cold water until blended; set aside.

3. Drain pasta with broccoli; rinse with cold water. Shake to drain well. Stir pasta with broccoli, chicken and tomatoes into dressing mixture. Serve immediately, or refrigerate until serving.

Expert Tips:

Make it your own. Stir in cubed cheese, chopped red or green bell pepper or sliced ripe olives with the chicken. 

Watermelon Jicama Salad with Jalapenos

Watermelon Jicama Salad with Jalapenos

Recipe By :Janet Hazen

Serving Size : 4 Preparation Time :
Categories : Chilies

 Jalapeno SYRUP:

1/2 cup fresh lime juice

1/2 cup water
1/2 cup sugar
6 jalapeno peppers -- stemmed & cut in thin rounds

2 cups watermelon -- seeded and cubed
1 small jicama -- peeled & cut in julienne (1 1/2 to 2 cups)
mint sprigs -- for garnish

This refreshing summer salad is simple and easy to prepare, and makes an

outstanding appetizer or side dish to serve with grilled poultry or fish.
Grilled prawns mixed into this combination would also be delicious.

Hotter: rated 6

To make the Jalapeno Syrup:

Combine the lime juice, water, and sugar in a small saucepan. Bring to a

boil over moderate heat. Boil for 10 to 15 minutes, until the mixture is
thick and syrupy. Add the jalapeno pepper and cook for 5 minutes. Remove from the heat and cool to room temperature.

Arrange the watermelon and Jicama on a plate. Drizzle the jalapeno syrup over the fruit, topping with the jalapeno rounds. Garnish with fresh mint, and serve slightly chilled or at cool room temperature.

"Hot!" by Janet Hazen

Molded Macaroni Salad Ring

Molded Macaroni Salad Ring


8 ounces dry elbow macaroni, cooked and drained
1 cup chopped celery or cucumber
1/2 cup chopped green pepper
1/2 cup chopped radishes
2 tablespoons chopped sweet onion
1/2 teaspoon salt
1 package (8 ounces) reduced-fat cream cheese, softened
1/4 cup reduced-fat mayonnaise
1/4 cup sweet pickle relish
1 tablespoon prepared mustard
Lettuce leaves and additional radishes for garnish

In a large bowl, combine the first six ingredients; set aside. In another bowl, beat cream cheese until smooth; add mayonnaise, relish and mustard. Fold into macaroni mixture. Press into a 6-cup ring mold (or Bundt pan) coated with cooking spray. Refrigerate overnight. Just before serving, place lettuce leaves on top, and invert and unmold salad onto a serving platter. Garnish with radishes.

Chinese Chicken Noodle Salad

Chinese Chicken Noodle Salad

"If you love pasta salads that contain crisp veggies you'll love this. The dressing is really delicious. The flavors get better after 2 or 3 days in the fridge."

Ingredients

16 ounces barilla plus spaghetti

2 cups diagonally sliced fresh snow peas
4 cups shredded cooked chicken breasts
1 cup red bell peppers, julienned
1/2 cup green onions, sliced
1 tablespoon sesame seeds, toasted
3/4 cup teriyaki sauce
2 tablespoons dark sesame oil
salt and pepper, to taste
chili oil (optional)

Directions

Cook spaghetti in boiling water for 9 minutes.

Add sliced snow peas and cook for 1 more minute.

Drain and rinse under cold, running water.

Drain well.

Combine pasta mixture, chicken, green onions and bell pepper in a very large mixing bowl. Set aside.

In a separate bowl combine teriyaki sauce, sesame seeds, sesame oil. Also salt, pepper and chili oil (if using).

Pour over pasta mixture and toss well.

Serve at room temperature or chilled.

Keeps well in the fridge for up to a week.

SUNBURST SALAD

SUNBURST SALAD

4 large tomatoes
2 small cucumbers
1/4 cup low fat plain yogurt
1/4 tsp. curry powder
1/8 tsp. salt
1 and 1/2 cups low fat cottage cheese
1/2 cup sliced celery

Tomatoes should be at room temperature and fully ripe. Core tomatoes. Turn tomatoes stem side down and slice each into four wedges, like a star. Set aside.

Peel the cucumber. Cut in half lengthwise and scoop out seeds. Dice to make 1¼ cups. Place 1 cup cucumber in blender

Add yogurt, curry powder and salt. Whip on high till smooth. Pour into serving bowl.

Stir in remaining ¼ cup cucumbers. Set aside. Combine cottage cheese and celery. Spoon ½ cup of this mixture into each tomato.

Serve with reserved cucumber dressing on bed of lettuce. 

Spinach and Bacon Salad

Spinach and Bacon Salad

Salad-

2 10-oz packages fresh spinach, washed and stemmed
1/2 pound bacon, cooked and crumbled
1/2 cup sliced Bermuda onions

Break spinach into bite-size pieces. Add bacon and onions.

Dressing-

2 Tbs sugar

1 tsp salt
1 tsp dry mustard
1/3 cup cider vinegar
1 cup oil
1 Tbs poppy seeds
11/2 cups cottage cheese

Combine sugar, salt, mustard, vinegar and oil. Shake well. Add poppy seeds and shake again. Add cottage cheese and shake well. Toss into salad and serve immediately.

Serves 6.

BLT Pasta Salad

BLT Pasta Salad

Ingredients

1 cup mayonnaise or 1 cup salad dressing

1/4 cup lemon juice concentrate
2 teaspoons sugar
2 teaspoons chicken flavor instant bouillon
1 (7 ounce) packages rotini pasta or 1 (7 ounce) packages other pastas, cooked and drained
8 slices bacon, cooked and crumbled
1 large tomatoes, seeded and chopped
1/4 cup green onions, sliced
4 cups lettuce, thinly sliced

 Directions

Combine mayonnaise, lemon juice, sugar and bouillon for the dressing.

Combine rotini, bacon, tomato, and green onion.
I recommend waiting until you are ready to serve before mixing in the lettuce.

Chicken Trinidad

Chicken Trinidad

Yield: 1 servings
Ingredients and directions for this recipe

2 Frying chickens; 2 1/2 #, split, (I used 6 skinless breasts and cut
the quanitities down a bit)
1 c Cilantro sprigs
1 c Mint leaves; (I used basil)
7 Cloves garlic; finely minced
3 tb Grated or finely minced ginger
6 tb Gran Marnier; (I used Cinzano Orancio. I'm sure any brandy or
liquor will do
6 tb Light soy
6 tb Honey
1 Lime; minced fine , zest of
6 tb Fresh lime juice
3 tb Olive oil
1 tb Caribbean Chile sauce; (I used Matouks)
1 1/2 ts Allspice
1/2 c Coconut milk
1/2 c Chicken stock
2 tb Unsalted butter
8 Firm baby bananas

Make a marinade as follows: 1/4 c. ea. chopped cilantro and basil,
garlic, ginger, soy, GM, honey, lime juice and zest, oil, chile sauce
and allspice. Mix well. Measure 1/2 cup, add coconut milk and chicken
stock. Set this aside for sauce later.

At this point you are supposed to loosen the skin on the chickens,
and work the marinade under the skin, rub more into the top of the
skin, and let it marinate for 30 minutes to 8 hrs.. Too much work, and
besides,
I used skinless breasts. I marinated the breasts in the refrigerator for
about 6 hours. Preheat the oven to 425. Mince remaining cilantro and
mint and set aside. Spray a shallow roasting pan. Remove the chicken
from the marinade and put onto a wire rack in the pan. Roast for 30
minutes. If you use chicken with skin, roast skin side up. I roasted the
breasts
bone side down. Chicken is done when internal temp. is 170 degrees.
Transfer to a serving plate and cover with foil to keep warm. Peel
bananas and split them lengthwise. Pour off fat from roasting pan.
Melt butter over medium high heat. When it is sizzling, add bananas.
Raise heat to high and saute until they begin to brown, about 1
minute. I didn't want them mushy so I removed them from the pan at
this point. Pour in reserved marinade that you combined with coconut
and chicken stock. Add reserved cilantro and mint. Scrape the pan, and
simmer for a few minutes. If you want a thicker sauce, simmer a while
longer to cook it down. Taste and adjust seasonings. Spoon sauce
around the chicken and garnish with the bananas.

Quinoa Salad with Toasted Almonds

Quinoa Salad with Toasted Almonds

 1/4 cup slivered almonds
1/2 cup (3 ounces) quinoa
4 teaspoons olive oil
1 yellow bell pepper, ribs and seeds discarded, cut into 1/2-inch chunks
2 garlic cloves, minced
2 scallions, thinly sliced
1/8 teaspoon red-pepper flakes
1 teaspoon chopped fresh thyme, plus more for garnish (optional)
1/4 teaspoon coarse salt
1 medium zucchini, halved lengthwise and sliced 1/2-inch thick
1 large celery stalk, diced
1 lime, halved

Directions

Preheat oven to 350 degrees. Toast almonds until crisp, lightly browned, and fragrant, about 7 minutes. Remove from oven and set aside. Meanwhile, place quinoa in a fine sieve and rinse under cold running water until the water runs clear; drain well.

In a medium saucepan, heat 2 teaspoons olive oil over medium heat. Add yellow pepper, garlic, scallions, and red-pepper flakes; cook until the pepper is crisp-tender, about 5 minutes.

Stir in quinoa, thyme, 1 cup water, and 1/4 teaspoon salt. Bring to a boil, reduce to a simmer, cover, and cook 7 minutes. Stir in zucchini, cover, and cook until quinoa is tender but not mushy, 5 to 8 minutes longer. Remove the saucepan from heat.

Stir in celery, almonds, and remaining 2 teaspoons oil, season with salt, and fluff with a fork. Cool to room temperature before packing into two containers and refrigerating. When ready to eat, squeeze lime over salad, if desired. Serve with additional lime wedge and thyme, if desired.

Green Bean Salad with Feta-Walnut Mimosa

Green Bean Salad with Feta-Walnut Mimosa

VINAIGRETTE

1 scallion

4 teaspoons white wine vinegar
1/4 cup walnut oil or vegetable oil
Salt
Fresh ground black pepper

SALAD

1 1/4 ounces halved walnuts-about 1/3 cup

1 1/2 pounds green beans
2 eggs
2 1/2 ounces Feta cheese -- about 1/2 cup crumbled

PREPARATION: For the vinaigrette, mince the scallion. In a small bowl, mix the vinegar, oil, and scallion. Season to taste with salt and pepper.

Heat oven to 350:F. Put walnuts in a cake pan and toast, stirring once or

twice, until lightly browned, about 7 minutes. Cool and then chop finely.

Cook beans in a large pot of boiling, salted water until crisp-tender,

about 4 minutes. Rinse under cold running water and drain thoroughly.
Gently pat dry.

Put eggs in a saucepan, cover with water, and bring to a simmer. Cover,

remove saucepan from heat, let stand for 20 minutes, drain. Cool eggs,
separate whites from yolks, and chop separately into fine dice. Recipe can
be made to this point several hours ahead.

SERVING: Arrange beans on a round serving platter in a circular fashion

with the ends meeting in the center. Whisk vinaigrette and spoon it evenly
over the beans. Crumble the Feta cheese and sprinkle it in the center of
the plate. Sprinkle chopped walnuts in a circle around the cheese.

Sprinkle chopped egg yolks in a circle around walnuts; then sprinkle

chopped egg whites in a circle around the yolks, covering all but the
outer ends of the beans. Serve at room temperature.

Description: "A lively variety of textures and flavors."

Cuisine: "French"
Source: "Cook's Magazine May 1988"