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Archive for the ‘Salad’ Category

5 tbsp. olive oil
3 tbsp. white wine vinegar
1/2 tsp. salt
dash of pepper
1/2 tsp. garlic powder
4 cups torn mixed lettuce
1 1/2 cup freshly cooked peas, chilled
1 cup sliced, seeded and peeled English cucumber
1 cup diced tomato
1/4 cup chopped parsley
2 tbsp. thinly sliced green onions
1 tbsp. bacon bits (the soft kind or make your own)
2 cups potato chips
1/2 cup 100% bran cereal

Mix first 5 ingredients together thoroughly.  Set aside.  Layer the next 4 ingredients
in a clear plastic or glass bowl. Sprinkle with parsley, onions and bacon bits.
Toss with dressing just before serving and garnish with crushed chips and
bran cereal mixture.  Serves 6.

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Make this the night before using it.

3 cups shredded lettuce
1/2 cup red onion, chopped finely
1 cup celery, chopped
1 (10 ounce) box frozen peas DO NOT DEFROST
1 cup Miracle Whip or enough to cover top of salad
2 hard boil eggs
1 cup sharp cheddar cheese
1/2 cup Hormel bacon bits
1 to 2 tablespoon sugar, optional,

In a large bowl put the shredded lettuce, red onion, celery and
frozen peas. In a medium bowl mix Miracle Whip and sugar, if
using. Put on top of salad. Then add the eggs, sharp cheddar
cheese, and Hormel bacon bits.

Make this the night before using it.

3 cups shredded lettuce
1/2 cup red onion, chopped finely
1 cup celery, chopped
1 (10 ounce) box frozen peas DO NOT DEFROST
1 cup Miracle Whip or enough to cover top of salad
2 hard boil eggs
1 cup sharp cheddar cheese
1/2 cup Hormel bacon bits
1 to 2 tablespoon sugar, optional,

In a large bowl put the shredded lettuce, red onion, celery and
frozen peas. In a medium bowl mix Miracle Whip and sugar, if
using. Put on top of salad. Then add the eggs, sharp cheddar
cheese, and Hormel bacon bits.

8 oz curly macaroni
1 lb Velveeta
1 can Rotel (diced tomatoes and chilies )
1 can kidney beans, drained and rinsed
1 onion, chopped
1 can ripe olives sliced

Cook macaroni according to package, drain.

Melt Velveeta in the microwave, adding the Rotel half way through.
Stir well.

Mix all ingredients together. Refrigerate and serve cold.

1 large cucumber, peeled, seeded, and diced salt to taste
1 tbsp. butter or margarine
1/2 tsp. ground cumin
1 dried red chili pepper
3 tbsp. coarsely chopped peanuts
1 tbsp. lemon juice
1 tsp. white sugar
1 tsp. minced fresh cilantro

Mix together salt and cucumber, and allow to drain in a
colander for 10 minutes to release water. Pat dry, and place in a
medium size bowl.
Melt butter in a small saucepan; stir in cumin and chili
pepper. Add peanuts, lemon juice, sugar, and melted butter to
cucumber, and stir together. Garnish with cilantro.

Ingredients: 600 grams boiled and cubed potatoes 200 grams boiled and cubed carrots 1/2 cup chopped Baguio beans 1 cup boiled and cubed red beets 1/3 cup diced Cheddar cheese 1/3 cup chopped onions 1/2 cup celery slices 1 1/2 cups boiled and diced chicken meat Dressing: 1 cup mayonnaise 1 cup all purpose cream 2 tablespoons calamansi juice 2 tablespoons sugar 2 tablespoons soy sauce 1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix 1/4 teaspoon AJI-NO-MOTO® Umami Seasoning Procedure: 1. Place all vegetables and chicken in a salad bowl. Store inside the refrigerator. 2. Combine mayonnaise, all purpose cream, calamansi juice, sugar, soy sauce, AJINOMOTO GINISA All Purpose Seasoning Mix and AJIAJI-NO-MOTO® Umami Seasoning. Mix well. 3. Combine dressing with refrigerated vegetables. 4. Refrigerate for an hour before serving. Makes 8 servings

Ingredients:

600 grams boiled and cubed potatoes
200 grams boiled and cubed carrots
1/2 cup chopped Baguio beans
1 cup boiled and cubed red beets
1/3 cup diced Cheddar cheese
1/3 cup chopped onions
1/2 cup celery slices
1 1/2 cups boiled and diced chicken meat
Dressing:
1 cup mayonnaise
1 cup all purpose cream
2 tablespoons calamansi juice
2 tablespoons sugar
2 tablespoons soy sauce
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
1/4 teaspoon AJI-NO-MOTO® Umami Seasoning

Procedure:

1. Place all vegetables and chicken in a salad bowl. Store inside the refrigerator.
2. Combine mayonnaise, all purpose cream, calamansi juice, sugar, soy sauce, AJINOMOTO GINISA All Purpose Seasoning Mix and AJIAJI-NO-MOTO® Umami Seasoning. Mix well.
3. Combine dressing with refrigerated vegetables.
4. Refrigerate for an hour before serving.

Makes 8 servings


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