This recipe freezes well for later use, if you don’t have a large crowd to feed. Feeds 10 to 12 people
2 ½ -3 lbs. Hamburger
4 cans tomato soup
2 packages Taco seasoning
Beans (optional)
1 (7oz) bottle hot taco sauce (optional)
2 cups ketchup
2 cans whole tomatoes
1 tsp. Chili powder
Bag of Fritos—original or chili cheese
Lettuce, chopped
Tomatoes, chopped
Olives, sliced
Cheese, grated
Salsa or taco sauce, if desired
Brown hamburger and drain grease. Add other ingredients and simmer a minimum of 15 minutes. Stir often to prevent scorching. Serve over crushed Fritos. Top with shredded lettuce, chopped tomatoes, olives, and grated cheese. You can use salsa or taco sauce on top also.
Ruth
Showing posts with label Salad. Show all posts
Showing posts with label Salad. Show all posts
Garlic-Lime Vinaigrette
1/4 cup fresh lime juice
1 clove garlic, minced
1/4 tsp. salt
1/4 tsp. dried red-pepper flakes
1/3 c. olive oil
2 TB chopped cilantro
Whisk lime juice, garlic, salt & pepper. Slowly add olive oil while stirring. Add cilantro. Serve over grilled chicken, white fish, or whatever else suits your fancy.
Rachel
1 clove garlic, minced
1/4 tsp. salt
1/4 tsp. dried red-pepper flakes
1/3 c. olive oil
2 TB chopped cilantro
Whisk lime juice, garlic, salt & pepper. Slowly add olive oil while stirring. Add cilantro. Serve over grilled chicken, white fish, or whatever else suits your fancy.
Rachel
Wagon Train Pasta Salad
4 to 8 servings
Sweet, crunchy jicama adds immeasurably to this delicious salad. It serves 8 as a side dish, but I enjoy it as a main course. It is equally delicious made with pinto, black, or red kidney beans
1 pound wagon-wheel pasta
1 TBSP olive oil
1 1/2 cup cooked pinto, black or red kidney beans.
2 cup julienned jicama
1 cup julienned green or red bell pepper
1/2 cup diced Vidalia or other sweet onion
1 cup plain nonfat yogurt
1/4 cup reduced-fat mayonnaise
1/2 cup homemade or store-bought salsa
1/4 cup chopped fresh cilantro
Salt and pepper,
1 avocado, diced
Boil the pasta in plenty of boiling salted water until just al dente. Drain. Toss with the olive oil. Add the beans, jicama, bell pepper, and onion and toss again.
In a separated bowl, combine the yogurt, mayo, salsa and cilantro.
Just before serving, pour the dressing on the salad and toss lightly. Taste and season with salt and pepper. Add the avocado, toss and serve.
Leftovers can be refreshed with a little more yogurt, salsa, and salt and pepper.
Rachel
Sweet, crunchy jicama adds immeasurably to this delicious salad. It serves 8 as a side dish, but I enjoy it as a main course. It is equally delicious made with pinto, black, or red kidney beans
1 pound wagon-wheel pasta
1 TBSP olive oil
1 1/2 cup cooked pinto, black or red kidney beans.
2 cup julienned jicama
1 cup julienned green or red bell pepper
1/2 cup diced Vidalia or other sweet onion
1 cup plain nonfat yogurt
1/4 cup reduced-fat mayonnaise
1/2 cup homemade or store-bought salsa
1/4 cup chopped fresh cilantro
Salt and pepper,
1 avocado, diced
Boil the pasta in plenty of boiling salted water until just al dente. Drain. Toss with the olive oil. Add the beans, jicama, bell pepper, and onion and toss again.
In a separated bowl, combine the yogurt, mayo, salsa and cilantro.
Just before serving, pour the dressing on the salad and toss lightly. Taste and season with salt and pepper. Add the avocado, toss and serve.
Leftovers can be refreshed with a little more yogurt, salsa, and salt and pepper.
Rachel
Potato Salad
Serves 12
3 lbs red potatoes, uncooked
4 hard boiled eggs, chopped
½ cup green onions or red onions, chopped fine
1 cup celery, sliced
½ cup sweet pickles, chopped
1 ¼ cup mayo
1 TBS yellow mustard
1 tsp celery seed, optional
¾ tsp salt
Few drops of pickle juice
Sprinkle of paprika
Boil the potatoes for about 15-20 minutes depending on the size, you want to under cook them slightly so that they are not mushy. While the potatoes are cooking combine the mayo, mustard, celery seed (if using), salt and desired amount of pickle juice, set aside. Drain the water and then cut the potatoes into bite size chucks. While the potatoes are still hot layer them in a bowl. Begin the layers with some of the potatoes and then add a layer of eggs, onions, celery and pickles. Now it is time for a layer of the mayo mixture. Continue to layer ingredients until all the items are gone. Slightly mix everything together and then cover and put in the fridge. Sprinkle the top with some paprika. While the potatoes cool they will soak up the dressing and add a delicious flavor. Serve when potatoes are cool.
Ethella
3 lbs red potatoes, uncooked
4 hard boiled eggs, chopped
½ cup green onions or red onions, chopped fine
1 cup celery, sliced
½ cup sweet pickles, chopped
1 ¼ cup mayo
1 TBS yellow mustard
1 tsp celery seed, optional
¾ tsp salt
Few drops of pickle juice
Sprinkle of paprika
Boil the potatoes for about 15-20 minutes depending on the size, you want to under cook them slightly so that they are not mushy. While the potatoes are cooking combine the mayo, mustard, celery seed (if using), salt and desired amount of pickle juice, set aside. Drain the water and then cut the potatoes into bite size chucks. While the potatoes are still hot layer them in a bowl. Begin the layers with some of the potatoes and then add a layer of eggs, onions, celery and pickles. Now it is time for a layer of the mayo mixture. Continue to layer ingredients until all the items are gone. Slightly mix everything together and then cover and put in the fridge. Sprinkle the top with some paprika. While the potatoes cool they will soak up the dressing and add a delicious flavor. Serve when potatoes are cool.
Ethella
Candied Nuts
Candied nuts are great on top of any salad.
Place the desired amount of nuts, broken or whole (walnuts, pecans, almonds or any nut) into frying pan. While the pan is still cold drizzle nuts with syrup (I use real maple syrup but you can try the fake syrup) like you are covering your pancakes or waffles with syrup. Enough to make them taste good but not smother them. Then heat and stir. When the syrup starts to boil continue stirring one to two minutes until nuts are sticky and well coated. Remove to wax paper and separate the nuts to cool. I usually make extra so that I can have them on hand when I want them.
If you don't have maple syrup on hand you can use white or brown sugar. I use about 1/4 cup of sugar to 1 1/2 cups of nuts. This isn't an exact science. The idea is to get enough sugar in there but not too much and to cook it long enough so that the sugar turns liquid and adheres to the nuts. Be sure to set the nuts out on wax paper and run water in the pan when you are finished, because when it hardens it is tough to separate and the cleanup takes longer if not accomplished immediately.
Liz
Place the desired amount of nuts, broken or whole (walnuts, pecans, almonds or any nut) into frying pan. While the pan is still cold drizzle nuts with syrup (I use real maple syrup but you can try the fake syrup) like you are covering your pancakes or waffles with syrup. Enough to make them taste good but not smother them. Then heat and stir. When the syrup starts to boil continue stirring one to two minutes until nuts are sticky and well coated. Remove to wax paper and separate the nuts to cool. I usually make extra so that I can have them on hand when I want them.
If you don't have maple syrup on hand you can use white or brown sugar. I use about 1/4 cup of sugar to 1 1/2 cups of nuts. This isn't an exact science. The idea is to get enough sugar in there but not too much and to cook it long enough so that the sugar turns liquid and adheres to the nuts. Be sure to set the nuts out on wax paper and run water in the pan when you are finished, because when it hardens it is tough to separate and the cleanup takes longer if not accomplished immediately.
Liz
Sara's Prizewinning Salad
Spinach
2 vegetables
2 fruits
2 nuts
2 cheeses
2 proteins (any meat, beans or eggs)
Combine in a bowl all or any combination of the above ingredient. (The idea is to have enough yummy things in the salad so that you have something tasty to eat with every bite of spinach. This makes the spinach very easy to eat.)
Note: Below are some versions of the above salad to give you an idea. The first version won a prize hence the title.
1. Combine spinach, grapes, cranberries, green peppers, cucumbers, red onion, maple syrup walnuts (see candied nuts), chicken, bacon and blue cheese. I don't remember if I added Parmesan cheese but I'll do that sometimes.
2. Presentation of this salad can give it some extra spark. I enjoy making a Cobb salad version of it by laying the spinach on a platter and then putting stripes of bacon, hard boiled eggs, blue cheese, chicken, grape tomatoes (or diced regular tomatoes), green peppers, red onion or green onion and diced cucumbers next to each other on top of the spinach (the most important things are the bacon, chicken, blue cheese and tomatoes and onion. The other vegetables are optional). I try to have two or more rows of each item and they can layer on top of each other. Tip: use a large platter if you use all the items above.
This version of the salad is always a big hit because it looks much harder to make than it really is.
Sara
Versions by Liz
2 vegetables
2 fruits
2 nuts
2 cheeses
2 proteins (any meat, beans or eggs)
Combine in a bowl all or any combination of the above ingredient. (The idea is to have enough yummy things in the salad so that you have something tasty to eat with every bite of spinach. This makes the spinach very easy to eat.)
Note: Below are some versions of the above salad to give you an idea. The first version won a prize hence the title.
1. Combine spinach, grapes, cranberries, green peppers, cucumbers, red onion, maple syrup walnuts (see candied nuts), chicken, bacon and blue cheese. I don't remember if I added Parmesan cheese but I'll do that sometimes.
2. Presentation of this salad can give it some extra spark. I enjoy making a Cobb salad version of it by laying the spinach on a platter and then putting stripes of bacon, hard boiled eggs, blue cheese, chicken, grape tomatoes (or diced regular tomatoes), green peppers, red onion or green onion and diced cucumbers next to each other on top of the spinach (the most important things are the bacon, chicken, blue cheese and tomatoes and onion. The other vegetables are optional). I try to have two or more rows of each item and they can layer on top of each other. Tip: use a large platter if you use all the items above.
This version of the salad is always a big hit because it looks much harder to make than it really is.
Sara
Versions by Liz
Grapefruit and Avocado Salad
Grapefruit and Avocado are both reasonably priced in the early spring because they are in season. (The ratio is one avocado to two grapefruit, so you can use half an avocado with one grapefruit if that's all you have on hand.)
1 Avocado
2 Grapefruits
Cut grapefruits in half, section and squeeze out the juice (as if you were having it for breakfast) into a bowl. Dice the avocado and stir it in with the grapefruits. The grapefruit juice keeps the avocado from turning brown. Drain off most of the juice before serving so that it isn't soupy. You'll be surprised how these two flavors compliment one another.
Liz
1 Avocado
2 Grapefruits
Cut grapefruits in half, section and squeeze out the juice (as if you were having it for breakfast) into a bowl. Dice the avocado and stir it in with the grapefruits. The grapefruit juice keeps the avocado from turning brown. Drain off most of the juice before serving so that it isn't soupy. You'll be surprised how these two flavors compliment one another.
Liz
Summer Shrimp Salad
1 small can shrimp (or fresh salad shrimp)
1 Green pepper, diced
1 Cucumber, diced
1 Red onion (green onion, white or yellow onion also works in a pinch)
1 Tomato, diced
Stir together with your favorite Italian dressing. Salt and pepper to taste, squeeze lemon or lime on top if you have it. For a special treat garnish with blue cheese or a bit of blue cheese dressing (my new favorite is Bolthouse Farms Creamy Yogurt Dressing Chunky Blue Cheese, it is only 70 cal for 2 Tbl and it tastes every bit as good as other high calorie Blue Cheese dressings).
Liz
1 Green pepper, diced
1 Cucumber, diced
1 Red onion (green onion, white or yellow onion also works in a pinch)
1 Tomato, diced
Stir together with your favorite Italian dressing. Salt and pepper to taste, squeeze lemon or lime on top if you have it. For a special treat garnish with blue cheese or a bit of blue cheese dressing (my new favorite is Bolthouse Farms Creamy Yogurt Dressing Chunky Blue Cheese, it is only 70 cal for 2 Tbl and it tastes every bit as good as other high calorie Blue Cheese dressings).
Liz
Pasta Salad
1 package bow tie pasta, cooked according to package
1 package color spiral pasta, cooked according to package
4 chicken breasts, cut and diced
1 bottle of Kraft Cole Slaw—do not substitute with anything else
1 cup mayonnaise
1 20oz can pineapple tidbits, drained
2 large cans water chestnuts, diced
2 cups chopped celery
4 green onions
1 package crasins
1 cup seedless read grapes, cut in half
1 cup sunflower seeds or cashews
Cook both pastas separately because they each cook for different times. Drain pastas and let them cool. Mix Kraft cole slaw and mayonnaise together. In a separate bowl combine the pineapple, water chestnuts, celery, onions, crasins, and grapes. Mix the coleslaw and mayo mixture with the other ingredients until everything is well coated. The cashews tend to soak up the dressing so add them last.
Liz
1 package color spiral pasta, cooked according to package
4 chicken breasts, cut and diced
1 bottle of Kraft Cole Slaw—do not substitute with anything else
1 cup mayonnaise
1 20oz can pineapple tidbits, drained
2 large cans water chestnuts, diced
2 cups chopped celery
4 green onions
1 package crasins
1 cup seedless read grapes, cut in half
1 cup sunflower seeds or cashews
Cook both pastas separately because they each cook for different times. Drain pastas and let them cool. Mix Kraft cole slaw and mayonnaise together. In a separate bowl combine the pineapple, water chestnuts, celery, onions, crasins, and grapes. Mix the coleslaw and mayo mixture with the other ingredients until everything is well coated. The cashews tend to soak up the dressing so add them last.
Liz
Broccoli Salad
2 to 4 heads broccoli, chopped fine
2 Tbs onion, chopped fine
1 can sliced water chestnuts, chopped
1 lb bacon, cooked crisp, drained on paper towel and crushed into small pieces
2 hard-cooked eggs cut into small pieces
Toss all above ingredients in a large bowl.
Dressing:
2/3 cup light mayonnaise
½ cup sugar
½-1 Tbsp vinegar
1 Tbsp onion powder (optional)
Mix together and pour over salad. Add salt and pepper to taste. Chill.
Liz
2 Tbs onion, chopped fine
1 can sliced water chestnuts, chopped
1 lb bacon, cooked crisp, drained on paper towel and crushed into small pieces
2 hard-cooked eggs cut into small pieces
Toss all above ingredients in a large bowl.
Dressing:
2/3 cup light mayonnaise
½ cup sugar
½-1 Tbsp vinegar
1 Tbsp onion powder (optional)
Mix together and pour over salad. Add salt and pepper to taste. Chill.
Liz
Won Ton Salad
We LOVE, LOVE, LOVE this salad!!! Try it! I KNOW you'll like it!
1 Head of Green Leaf Lettuce (I use the organic mixed greens from Costco– cheap & yummy!)
3 T. Sliced almonds
3 Green onions, chopped
3 Chicken breasts
1 c. Soy sauce
½ pkg. Won Tons
Place chicken breasts in sauce pan with enough soy sauce and enough water to cover chicken. Bring to a boil and simmer for one hour.
Dressing:
(8T) 4 T. Sugar
(2t) 1 t. Accent
(10T) 5 T. Rice vinegar
(2t) 1 t. Salt
(½c) ¼ c Veg. oil (only use this – not olive or canola!)
(1t) ½ t. Pepper
Juice from one (two) lemon(s)
Mix lettuce, almonds, onions and chopped chicken. Cut won tons in half and fry in oil over medium heat. Crush won tons over salad and serve w/ dressing. (I usually double—in parenthesis—the dressing.)
Kami
1 Head of Green Leaf Lettuce (I use the organic mixed greens from Costco– cheap & yummy!)
3 T. Sliced almonds
3 Green onions, chopped
3 Chicken breasts
1 c. Soy sauce
½ pkg. Won Tons
Place chicken breasts in sauce pan with enough soy sauce and enough water to cover chicken. Bring to a boil and simmer for one hour.
Dressing:
(8T) 4 T. Sugar
(2t) 1 t. Accent
(10T) 5 T. Rice vinegar
(2t) 1 t. Salt
(½c) ¼ c Veg. oil (only use this – not olive or canola!)
(1t) ½ t. Pepper
Juice from one (two) lemon(s)
Mix lettuce, almonds, onions and chopped chicken. Cut won tons in half and fry in oil over medium heat. Crush won tons over salad and serve w/ dressing. (I usually double—in parenthesis—the dressing.)
Kami
Spinach Salad with Homemade Poppy Seed Dressing
Serves 8
1/4 cup low-fat evaporated milk
3 Tablespoons Sugar
1 1/2 Tablespoons Poppy seeds
2 Tablespoons light sour cream
2 Tablespoons white vinegar
1 1/2 cups halved red grapes
1/4 cup thinly sliced red onion
1/2 cup candied almonds
1/2 cup Feta cheese
1 6oz package baby spinach
1 cup shredded chicken (optional)
Combine the first 5 ingredients, stirring until smooth. Combine the remaining ingredients in a large bowl. Drizzle dressing mixture over spinach mixture; toss gently. Serve immediately.
Mary
1/4 cup low-fat evaporated milk
3 Tablespoons Sugar
1 1/2 Tablespoons Poppy seeds
2 Tablespoons light sour cream
2 Tablespoons white vinegar
1 1/2 cups halved red grapes
1/4 cup thinly sliced red onion
1/2 cup candied almonds
1/2 cup Feta cheese
1 6oz package baby spinach
1 cup shredded chicken (optional)
Combine the first 5 ingredients, stirring until smooth. Combine the remaining ingredients in a large bowl. Drizzle dressing mixture over spinach mixture; toss gently. Serve immediately.
Mary
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