Potato Salad Recipe: Two delicious potato salad recipes

Image : http://www.flickr.com

Looking for a delicious and tasty potato salad recipe? There are lots of recipes. These salads are great because they are versatile. Are you a potato salad as a side dish with many different dishes. It can be served with ribs, burgers, chicken salad, grilled chicken, roasted chicken, sandwiches and other important. There are many different salad recipes to choose from. Read this article for potato production> Salad Recipes that taste great and look great!

And like potato salad recipes without mayo? You can make a salad without mayonnaise, and is very tasty too. The key here is very tasty ingredients like onions and cheese to use. A large dressing room can also enjoy your meal, even if you do not add mayonnaise.

If you are looking for recipes that do not contain mayonnaise, there are tons of recipes to choose from as well. To For example, you can create a Greek-style potato salad, feta and a delicious sauce that contains no mayonnaise.

Or, here's another great idea for a salad you can do with potatoes. You can combine cheese, potatoes and onions, and you are another delicious dish to serve to get you.

If you are looking for a salad recipe delicious and tasty potatoes, check out these two salad recipes:

1. greek style> Recipe Potato salad, feta cheese, onion and herbs.

Check out this great looking and tasty dish! He has red potatoes and red onions, and looks good and it tastes good. The combination of feta cheese, red onions, this salad makes it look great, and makes a very tasty salad! Also, when you add herbs like parsley and dill, add the green color, this dish is even tastier and more colorful.

Here's howGreek salad. Cook the potatoes and cool. L ', dill, onions and parsley. Crumble the feta cheese.

Combine potatoes and onions. Make dressing and combine with potatoes and onions. Stir, then add the dill, parsley and feta cheese and mix. The salty feta cheese with potatoes, onions, dill, parsley, and a combination of vinegar and olive oil dressing, is a bit 'spicy and tastes great!

Potato salad with blue cheese seconds.

Here issome are very easy to make salad without mayonnaise. If you are looking for recipe for potato salad without mayonnaise, check out this delicious recipe, too. For this salad, you need red potatoes, onions, blue cheese, dill and parsley. You must also have a salad dressing.

Here's how to make cheese this delicious and colorful salad with blue. Cook and cool the red potatoes. L ', dill, onions and parsley. Crumbleblue cheese.

Only with the other recipe, add the potatoes and onions together. Add the dressing and mix. Then add the blue cheese, dill and parsley. What do you have a great tasting salad, and does not need to be enjoyed in a mayonnaise dressing her!

Pasta with sun-dried tomatoes and walnut pesto and feta cheese recipe

Image : http://www.flickr.com

This recipe is really different, and a pasta dish is very easy to do. It has some really powerful flavor combinations with the walnuts, sun dried tomatoes, fresh basil, parmesan and feta cheese. It will be really good with a nice salad with a homemade vinaigrette and garlic bread. You can always want some very good Italian style olive, if you add the flavor profile of this dish. I hope you enjoy this recipe, it's easy and tastesdelicious.

Ingredients needed:

1 (9-ounce) package linguine

3 / 4 cup oil-packed dried tomato half, drained

2 tablespoons canola oil or olive oil

1 / 4 cup loosely packed basil leaves

2 tablespoons walnuts

2 tablespoons shredded fresh Parmesan pre-

1 tablespoon chopped garlic in a bottle

1 / 2 teaspoon salt

1 / 4 teaspoon black pepper

1 / 2 cup (2 ounces) crumbled feta cheese

Preparation:

The noodles according to package directions Make sure your well water is salty, as is your taste noodle, and you will not need as much salt in the finished product.
Drain the pasta, strain through a colander over a bowl, 1 cup of cooking water reservation.
Do not rinse the pasta, the pasta and return to pan.
While the pasta cooks, your place of canola or olive oil, dried tomatoes, fresh basil, walnuts, parmesan, garlic in a blender, process until finelyhacked.
Combine tomato mixture and about half of the reserved 1 / 2 cup of cooking liquid, stirring with a whisk. You may need to add 2.1 by hot cup of tap water if the reserve is too salty liquid.
For the pasta, stir well to coat. Sprinkle with feta

Jewish Noodle Pudding Aka Lucheni ball - A recipe for the noodles Likes

Lucheni ball as jew Noodle Pudding is an absolute favorite in most Jewish homes. Mothers teach their daughters, daughters and then teach their children the technique of making the ball better Lucheni down family lines, especially today, to teach children.

This recipe is so easy to do, which will soon become a family favorite. This is a great site, goes well with meat or salad, and many people like me eat as a snack.

Youneed:

½ large bag egg noodles
½ stick butter or margarine
1 egg
Sugar to taste
Or regular raisins
Optional: chopped apples
nice dish in the oven, you can

Directions:

1. Cook the noodles cook in boiling salted water.

2. Drain the pasta and then run hot water over them and drain well again.

3. Melt the butter or margarine in shallow roasting pan. I prefer much butter as I have stated previously, the game, so with him. It couldas it is really too buttery.

4. Put all the noodles in a bowl and half the butter or margarine.

5. Pour the egg mixture over the pasta, mix well.

6. Raisins and sugar to taste, and if you want, add some chopped apple.

7. Mix well, taste again and adjust the flavor according to your wishes if you need.

8. Pour the mixture into a lightly greased shallow baking pan with oil or butter.

9. Bake at 350 degrees for 1 / 2 hourgolden and crisp. If it were not crispy enough, put it back in the oven for a bit 'and check periodically until the crust is the way you like.

Serve hot, the ball or pudding if you can, but the food is cold as well. I hope you enjoy.

Tuna salad recipe - Yummy Easy Tuna Salad

This is one of the classic tuna salad recipes that you can in a few minutes only. It makes a big family crowd.

4 (6 ounce) cans tuna, drained
Juice of 1 lemon (optional)
2 cups mayonnaise
4 celery stalks, diced
1 / 2 cup sweet pickle taste
Salt and pepper to taste

Directions

In a bowl to enjoy the tuna, lemon juice, mayonnaise, celery and cucumber. Mix well and refrigerate until ready to serve.

Tuna =>> Salad Recipe: Gourmet Tuna Salad

Here is a recipe tuna quality restaurant is absolutely delicious sandwiches of tuna salad.

1 (7 ounce) can albacore tuna, drained and flaked
6 tablespoons mayonnaise or salad dressing
1 tablespoon Parmesan cheese
3 tablespoons sweet mustard taste
1 / 8 teaspoon dried minced onion flakes
1 / 4 teaspoon curry powder
1 tablespoon dried parsley
1 teaspoon dried dill
1 pinch of garlicPowder

Directions

In a medium bowl, mix tuna, mayonnaise, Parmesan cheese, onion flakes. Add the curry, parsley, dill and garlic powder.

Mix well and serve with crackers or a sandwich.

=> Low Fat Tuna Salad: Tuna salad Fabulous Bean

You can do more, with tuna salad sandwiches more than compensate. This recipe sound characteristics of albacore tuna, fresh green beans, beans, Northern, black olives and hard boiledEggs.

beans 3 / 4 pound green, trimmed and broken in half
1 (12 ounce) can drained solid white albacore tuna,
1 (16 ounce) can great northern beans, drained, and
1 (2.25 ounce) can sliced black olives, sliced, drained
1 / 4 Medium red onion, thinly sliced
1 teaspoon dried oregano
6 tablespoons extra virgin olive oil
3 tablespoons lemon juice
1 / 2 teaspoon grated lemon rind
Salt and pepper to taste
4 large eggs, peeled andquartered

Directions

Place beans, 1 / 3 cup water and a pinch of salt in a medium saucepan. Cover, turn heat to high and bring water to a boil.

Once the beans start to steam, set the timer and cook until soft and crisp (about 5 minutes. Note: Do not let the pot dry.) Immediately dump the beans into a pan lips, which is lined with paper towels. Allow to cool.

In a bowl, combine olives, tuna and onions.

In another bowl, mix theOregano, olive oil, lemon juice and zest. Pour over the tuna mixture, stirring gently. Season with salt and pepper. Place a portion of tuna salad, green beans and boiled eggs, 4 lead plates.

Fettuccine Alfredo - Recipe

Watch the calories:

You do not want Fettuccine Alfredo too often when we eat are concerned about your health. But every time a bit, 'I enjoy this dish is absolutely wonderful. eats the most important key to the successful production of these relatively simple recipe, when they exist. If you wait to start the butter and cream to thicken and flavor changes very quickly.

Change is one of the reasons I almost never got in the restaurants - canSitting on a bench to wait long to come to my table. I also recommend using fresh pasta. Finally, I would stress that there are thousands of variations on the theme. You chicken, shrimp, ham, etc., if you want to update the basic recipe. In fact, the basic recipe that comes from Rome, never recorded cream.

Ingredients (5 persons):

1 pound - fresh fettuccine
1 / 4 pounds - Bacon
1 tbsp - extra virgin olive oilOil
1 cup - whipping cream
1 cup Parmesan cheese
white pepper to taste
2 tbsp - fresh Italian parsley

Preparation:

Place in a large pot, boil a few gallons of water and noodles. It should only take a few minutes to cook, if using fresh pasta. Meanwhile, fry the bacon in a frying pan until the fat is translucent.

Pour the bacon on paper towel to drain and oil. Drain the remaining oil in a pan and add theButter and cream. Melt the butter in a medium to medium heat until melted.

Make sure the cream and butter are well mixed. Add the Parmesan and stir until the sauce is well blended. The sauce over fettuccine with pancetta, Italian parsley, pepper and mix thoroughly.

Remember, do not serve immediately, after being mixed. Bon appetit!

Jack Botticelli

Fruit Salad - A Vacuum Sealable Recipe

Image : http://www.flickr.com

Fresh fruit salad is a nutritional supplement for healthy snacks the whole family can enjoy. But most people do not realize that can be prepared in advance and in a vacuum to lock in freshness. Vacuum seals to keep the air out at the beginning, food for their full potential.

Any kind of fruit salad can be an introduction to one with a different selection each season. What is the best of all is that it is easy to do and saves time. Busy people,especially those with families and children to appreciate every minute saved in advance to prepare dessert.

The most delicious fruit salad has a variety of textures, flavors and colors. The following recipe is a perfect blend of ingredients, ideal for vacuum sealer:

Requirements:

Watermelon

Oranges

Apples

Pineapple

Melon or cantaloupe

Grapes

Cups berries, any variety

The fruits can be changedaccording to taste and / or health problems. General tend to be mushy bananas, when mixed with other fruits, but can only be added before eating, to avoid this problem. Apples turn immediately after the cut, but dipping in lemon juice to prevent this from happening often brown. They can also be mixed with other fruits.

Each fruit cut into chunks and mix well. Some fans prepare fruit salad juice stains, a delicious complementtempting snack. To create a glaze, add the juice of a lemon or orange with 1 / 3 cup of corn syrup. Mix well and salad. When it's time to vacuum seal food in hand, are a treat for them.

Fruit salad is a healthy snack that offers a lot of nutrients. Watermelon is a great source of vitamin A and potassium, orange pack a good dose of vitamin A, vitamin C and potassium, apples and berries are the most full of fiber and melonPotassium, and offers twice the amount required daily of vitamin A. In addition to the primary attributes, bowl of fruit salad you can set different types of vitamins and a foliate, calcium, magnesium, phosphorus, selenium, iron, etc.

For practical reasons it is better to seal salad separated into individual portions before vacuum. Small portions done easily when you travel for work, school, or as a quick snack at home.fruit salad can be frozen and thawed density of vacuum, if necessary. Now you know how to make a delicious fruit salad and how to do this year.

Chicken and Rice Casserole Recipe - Buffalo Chicken Casserole

Image : http://www.flickr.com

A tantalizing mix of chicken, rice, blue cheese dressing and buffalo wing sauce.

1/2 cup uncooked regular long-grain white rice

1 cup water

1 tablespoon olive or vegetable oil

1 pound boneless skinless chicken breasts, cut into thin strips

1 cup celery, thinly sliced

1 (14.5 oz.) can stewed tomatoes, undrained

1/2 cup buffalo wing sauce

1/4 cup blue cheese dressing

Directions

Preheat oven to 350 degrees. Prepare an 8-inch square baking dish with cooking spray.

Cook rice in water for 20 minutes as directed on package.

In a large skillet, heat the oil over medium high heat. Add the chicken and celery. Cook for 5 to 7 minutes; stirring frequently until the chicken is no longer pink. Remove from heat.

Open the can of tomatoes and cut up the tomatoes while still in the can. Stir the tomatoes and wing sauce into the chicken mixture.

Spoon the cooked rice into the baking dish. Spread the chicken mixture over the rice - do not stir.

Bake for 25 to 30 minutes or until hot in the center. Drizzle blue cheese dressing over the top.

=> Chicken and Rice Casserole Recipe: Easy Chicken and Rice Casserole

Just put five simple ingredients together and walla! You've got a tasty meal.

6 skinless, boneless chicken breast halves, cut into bite size pieces

2 cups milk

2 cups uncooked white rice

2 (10.75 oz.) cans cream of chicken soup

1 teaspoon seasoning salt

Directions

Preheat oven to 350 degrees. Lightly grease a 9x13-inch baking dish.

In a bowl, combine the milk, rice, soup and the seasoning salt; mix well. Pour mixture into prepared baking dish. Add the chicken.

Cover baking dish tightly with aluminum foil and bake for 90 minutes or until the rice is completely done; stir every 30 minutes while cooking.

Uncover baking dish and bake for another 15 minutes to let rice turn brown.

=> Chicken and Rice Casserole Recipe: Cheesy Chicken and Rice Casserole

An unbeatable flavor combination with chicken, rice and cheese.

4 skinless, boneless chicken breast halves, cut into bite size pieces

Salt and pepper to taste

2 cups cooked white rice

1 (10.75 oz.) can cream of chicken soup

1 (10.75 oz.) can cheese soup

2 cups frozen broccoli florets

1 cup onion, chopped

2 cups Cheddar cheese

4 slices soft bread cubes

Directions

Preheat oven to 350 degrees.

Season the chicken with salt and pepper and place in a microwave safe dish. Cover dish and microwave for 5 to 6 minutes. Turn chicken over and cook for another 2 to 3 minutes or until chicken is no longer pink. Let cool.

In a 9x13-inch baking dish, combine the chicken, rice, broccoli, onions, and the soup; mix well. Sprinkle cheddar cheese on top, then bread cubes.

Bake for 20 minutes or until the cheese is melted and bubbly. Bread on top should be crunchy.

Trying Out a New Egg Salad Recipe

Image : http://www.flickr.com

Most people probably think that egg salad is egg salad, and pretty much the same where ever you get it. However, there are actually a number of different variations for this salad recipe. Simply searching for egg salad on a recipe website will give you an idea of what is around. Many recipes are very similar with slight variations, however, there are also some with more major variations.

A typical egg salad recipe usually starts with just a few ingredients, mainly eggs, mayonnaise, and mustard (yellow or Dijon). Onion, salt, dill, garlic, and pepper are some of the spices that might also be added. Celery and lemon juice are also common additions.

Less common ingredients for an this salad recipe include such things as cilantro, peas, mushrooms, pimento, shrimp, paprika, avocado, tomato, cayenne pepper, ginger, turmeric, jalapeno, pickles, olives, relish, cheese, red or green bell pepper, basil, cucumber, horseradish, bacon (bits, regular, or Canadian), and hot pepper sauce. As you can see, people tend to add whatever they like and think might taste good for their recipes.

Regular egg salad recipes can be a bit bland, so it is not surprising that some people like to add extra spices and condiments for more flavor. Adding vegetables helps to give it a bit of crunch, which many people like better than just a smooth mushy egg salad. Give it a try and experiment with the different flavors that you like. Those vegetables and foods that you would normally think of as eating with eggs (as a part of an omelet, or as part of your entire breakfast) are good places to start when recreating your recipe.

Although there are some egg salads that you would eat as a side dish on their own, many people use the basic recipe as a sandwich filling. Depending on which variation of this salad you like, you can either keep the additional ingredients chopped larger or smaller. Obviously you don't want huge chunks of things if you are using it for a sandwich filling, but bigger chunks are nice if you are eating your salad as a side or main dish.

Cooking Recipe - Fresh Greek Style Salad Recipe

Image : http://www.flickr.com

A salad is very quick to prepare. Most people have their own ideas of what to put into a salad. Some salads you may have seen do not look appetizing. They just look plain and boring. That is probably why many people in the western world don't eat enough of these healthy salads. Well, let's do our bit to change that. Here is a recipe for you that is the just opposite. It looks good, tastes good and it is really good for you.

We were camping with some friends and we decided to have a barbeque. We chose what meats to have but struggled to decide what to accompany them. My friend told me that when he went to Greece on holiday he really enjoyed their fresh salads. With the ingredients that he remembered we set about to duplicate the recipe. After we had finished preparing the salad it looked really appetizing.

Here is that recipe for you and I hope you enjoy your fresh Greek style salad as much as we did.

INGREDIENTS

(serves 4)

4 large tomatoes cut into wedges
1 large cucumber
2 large red peppers
1 red onion
Approx 16-20 green and black olives de-stoned
250g of good firm feta cheese
1 small handful of fresh parsley leaves
Approx 1 dozen fresh mint leaves
125ml of extra virgin oil
2 tablespoons of lemon juice
1 clove of garlic crushed

METHOD

Take the cucumber, peel it first and cut it in half, length ways. Take out the seeds and then cut into small cubes. Cut the red peppers across into slices. Remove all the seeds and pith. Finely slice the onion. Cut the feta cheese into small cubes. Once you have done this, place the tomatoes, cucumber, red peppers, onion, olives, feta in a large salad bowl. Add half the parsley and mint leaves. Gently mix together.

Put the olive oil, lemon juice and crushed garlic into a container with a lid. Add a little salt and pepper to season. Shake until mixed thoroughly. Pour the dressing over the salad. Gently turn over with a large spoon or spatula to cover the salad evenly with the dressing. Sprinkle the remaining parsley and mint leaves over the salad.

This recipe is a rich source of vitamins, minerals. It is also very good for your heart especially when using tomatoes, red peppers, olives and olive oil. The feta cheese is also a good source of vitamins and calcium. The reason being, it is made from goats milk. Therefore it has far less fat than cows milk which again is beneficial to the heart and weight watching. All fresh food and highly nutritious. Enjoy.

Super Salads - A Great Child Lunch Recipe Idea

Image : http://www.flickr.com

Some kids may not like salads but many do. If your child is anything like my 11 year old son, there is little else he likes more than taking a hearty salad to school.

Below are five of my son's favorite salad recipes - a pasta and bean salad I refer to as a Tex Mex Salad; our cold version of Pasta Primavera; a bean and bacon salad made with green beans; a broccoli and cauliflower salad with cheese and bacon; and a carrot, raisin and pineapple salad to ensure that he gets his daily quota of fruits and veggies.

I hope your child enjoys the following salad recipes as much as my son does. All the salad recipes are great made ahead the night before and are ideal for grown-up lunches as well.

Tex Mex Salad

1 cup small pasta (shells or macaroni)

1 mixed beans

1 can corn (or 1½ cup of frozen)

1/2 cup of each of green and red pepper

1/2 onion, chopped

1 cup mild salsa

2 tbsp. olive oil

2 tbsp. vinegar

1/2 cup Cheddar cheese

Salt & pepper to taste

Mix together. Serve with nacho chips. Serves 4.

Pasta Primavera

2 cups pasta, small dried

1 tbsp. olive oil

1 small onion, diced

2 cloves garlic, minced

12 cherry tomatoes, quartered

¼ cup water

¼ cup frozen peas

¼ cup frozen corn

1 tbsp. fresh basil, finely chopped

½ cup mozzarella cheese, cut into small cubes

Salt and pepper

Boil pasta in sufficient water for about 10 minutes until tender. Drain and rinse in warm water. In a small saucepan, sauté olive oil, onions and garlic on medium-low heat for approx. 3 minutes. Add cherry tomatoes, frozen peas, corn and water. Sauté until heated through. Mix in cooked, drained pasta. Let cool. Toss in fresh basil and mozzarella. Portion out in individual containers and salt and pepper to taste.

Green Bean & Bacon Salad

3 cups cooked green beans

2 tbsp. bacon grease

3 slices crisp chopped bacon

1/4 cup vinegar

1 tbsp. sugar

1 medium onion, chopped

Salt and pepper to taste

The secret to this recipe is to blend the ingredients with the freshly cooked beans while they're still hot and then chill prior to packing in your child's lunch. Serves 3 to 4.

Broccoli & Cauliflower Salad

2 cups each of broccoli & cauliflower, chopped

½ cup bacon bits

1 cup of grated Cheddar cheese

¼ cup minced red onion

1/3 cup of ranch or Caesar salad dressing

Combine ingredients. Mix well.

Carrot, Raisin & Pineapple Salad

2 cups carrots, grated

1 small can pineapple tidbits, drained

1/2 cup raisins

1/2 cup mayonnaise or whipped salad dressing.

Combine ingredients. Chill and serve cold. Serves 3 to 4.

Delicious Homemade Bacon Mac and Cheese Recipe

It's not a dish meant for fine dining; nor is it exquisite in any way. But there are very few dishes that soothe frayed nerves like Mac and cheese. This is a world favourite comfort food. There's some magic in the delicious blend of macaroni and cheese that makes us keep wanting more in spite of the fat content it has. And yes! Kids love this dish; some are ready to live on just Mac and cheese topped with tomato ketchup.

Though the origin of this humble dish is not exactly know, what with everyone claiming ownership to its creation, the Mac and cheese has journeyed a lot around the world. The United States has adopted this dish as one of its own ever since Thomas Jefferson served this dish in the White House in 1802. It's now an American favourite dish with lots of customized versions.

Here's a bacon Mac and cheese that's guaranteed to impress you. The bacon not only adds taste to the dish; it also makes it protein-rich and nutritious.

What will you need for Bacon Mac and Cheese?

Elbow macaroni - 1 lb
Milk - 4 cups
Crushed garlic - 4 cloves
Butter - 3 tbsp
White Cheddar, shredded - 5.5 cups
Powdered black pepper
Thyme - 2 sprigs
All purpose flour - 3 tbsp
Onion, cubed - one large
Sliced bacon, cut into strips - 4 slices
Crushed garlic - 2
Fresh thyme leaves to garnish
Flat leaf parsley - ¼ cup
Coarse salt

How to make the dish -

Boil water with salt in a pot. To this boiling water, add macaroni and cook for about nine minutes till it's thoroughly cooked, but still firm. Drain the excess water. Preheat your oven to 400oF. Take a small pan; pour in the mil with thyme and two cloves of crushed garlic. Take a heavy bottomed skillet and melt butter keeping heat at medium. Slowly blend in the flour and keep stirring to prevent lumps. Pass the milk through a strainer and add it to the butter. Keep stirring this mixture hard till you get a thick, lump less texture. Now add in about four cups of cheese and keep stirring till the cheese melts. Add pepper and salt.

This is the time to spoon in the macaroni and parsley. Stir well to cover the macaroni fully with the butter-cheese mix. Shift this to a baking dish and top up with the remaining cheddar. Keep it in the oven and bake for half an hour.

Now to prepare your bacon, take a pan and saute the bacon strips till it's crisp. Add crushed garlic, onion and thyme leaves to the pan and keep cooking till the onion turns pink. Sprinkle salt and pepper.

When the mac and cheese is ready, take it out and spread the cooked bacon over the dish.

Your Bacon, Mac and Cheese is ready. Make sure you include the bacon pieces when you serve this dish. Serve it piping hot and enjoy.

Creamy Macaroni and Cheese Recipe and a Bit of History

Image : http://www.flickr.com

Though many people believe that Thomas Jefferson created Macaroni and Cheese, because of a rumor that came about when Barbara Bell Matuszewski wrote that Jefferson served the dish in the White House in 1802, which he did in fact, it is not known who created the recipe or whether it was even created there for the first time. Karen Hess, well known food historian, states that Jefferson returned from a trip to France with a macaroni mold but did not create the recipe himself.

There is a recipe for Mac and Cheese in the cookbook, "The Virginia Housewife", however, published in 1824, written by Mary Randolph, who was Jefferson's cousin. Perhaps that is the Mac and Cheese that was made in the mold Jefferson bought in Paris!

Miss Myrtle Martin's Mac N Smack Cheese

Lip Smacking' Good!

Ingredients:

3cups elbow or shell shaped noodles or 3 cups LARGE noodles
3 cups shredded mild or sharp Cheddar cheese
2 cups shredded Monterey Jack cheese
1 8 oz pkg. shredded Colby Cheese
1 8 oz pkg shredded Mozzarella Cheese(for that great stringy texture... can substitute other if desired)
1 8 oz. container of Sour Cream
1 8 oz. carton heavy whipping cream
1 Large or Extra Large (or two small) egg beaten
Salt and Pepper to taste
Paprika to sprinkle on top for garnish
1 cup bread crumbs (preferably homemade, instructions follow)
1tablespoon (T) butter or margarine
(can buy cheeses in blocks and shred or cube to melt in with noodles instead of pre-shredded to possibly save money)
Instructions:

Fill a large spaghetti type pot ¾ full with hot water and bring water to a rapid boil. Salt the water with 1 teaspoon salt, add a couple of drops of olive oil to the water to help prevent boil overs. Add the noodles (into a spaghetti insert if you have one and drop it)into the water and let boil for 15-20 minutes, until al dente to your preference, then drain, saving 1 Tablespoon of the pasta water. Preheat the oven to 375 degrees F. Pour cooked noodles into a 4 quart baking dish which has been sprayed with cooking spray and stir in the pasta water (helps the sauce stick to the pasta) Add sour cream, heavy whipping cream, Cheddar cheese, shredded Monterey Jack, salt, pepper and egg. Mix thoroughly then add the remaining cheeses except the Parmesan and stir. Place into the oven for 10 Min's. Remove from the oven and stir again gently. Sprinkle the mozzarella on top. Combine bread crumbs with melted butter and toss with ¼ cup Parmesan cheese and sprinkle over Mozzarella cheese. Sprinkle paprika over if desired. Place the dish back in the oven at 425 for 20-25 Min's or until top layer of cheese is melted and starting to brown. Remove from the oven, cool for 5 Min's and serve. This recipe serves 8 to 10 people.

Homemade Bread Crumbs:

Always keep a gallon size zippered bag in freezer to drop left-over pieces of bread.

Cut stale bread into 1" cubes. Spray with butter flavor (or whatever flavor you have on hand) cooking spray, sprinkle with dried parsley, oregano and Parmesan cheese.

Put under broiler until dry enough to crumble... watch it carefully! Turn cubes and do the same on the other side. Crumble by putting in food processor or placing in ziploc bag or dish towel and rolling with rolling pin.

Crumbs are now ready for recipe. For croutons, add garlic with the parsley, oregano and cheese, leave as cubes and brown a little more. Great on salads and in soups!

Note:

Sometimes instead of watching portions, it can be more beneficial to cut down some of the less crucial (to the recipe) fats and keep those that really count. These comfort foods can be reshaped to be tasty on the lips while not so detrimental to the hips! The Comfort Food page will be exploring different comfort foods, even those from different regions and countries. Also researched will be alternate ways to cook them and methods to make those recipes healthier.

Chinese Recipe For Sesame Chicken Dish

There's something about Chinese food that just attracts people like magnets. Chinese cooking works like magic to turn a normally bland vegetable or meat into a colourful, flavoursome dish. The sesame chicken is a Chinese dish that's popular throughout the world. It's one of the most sought after dishes from Chinese restaurant menus. Not only is sesame chicken tasty to eat; it's also easy to prepare at home. When you're planning a party or family celebration at home, you could prepare this dish as main course. It doesn't take much time to cook and will definitely find a lot of takers.

The sesame chicken is said to have originated from the Hunan region of southern China. Sesame seeds have been a staple in Chinese food since time immemorial. The Chinese have a strong belief in the nutritional value of these seeds; they are said to be a great source of calcium, proteins and essential minerals. Of course, there's also the taste! Sesame seeds enhance the flavour of any dish.

This may not be the perfect dish for weight watchers because it involves deep drying the chicken; but it sure is a wonderful fare to have when you feel like indulging. The combination of crispy fried chicken with tangy sweet sauce and toasted sesame seeds is a treat to the taste buds. So whenever you feel like giving yourself a treat, just try out this simple recipe with ingredients you'll normally have at home. Finish off the cooking part in less than 30 minutes and relish the taste of restaurant-like fare at home.

You'll need -

* Chicken breasts (whole, deboned) - 3
* Sesame seeds - 2 tbsp
* Enough peanut oil for deep frying

Dice the chicken to make 1 inch pieces. Toast the sesame seeds and keep aside.

To make the marinade -

* Soy sauce - 2 tbsp
* Cooking wine - 1 tbsp
* Sesame oil
* Flour - 2 tbsp
* Corn flour - 2 tbsp
* Water - 2 tbsp
* Baking powder - ¼ tsp
* Baking soda - ¼ tsp
* Cooking oil - 1 tsp

Mix all these ingredients and soak the chicken pieces in this marinade for about 20 minutes. While this is marinating, you can prepare the sauce.

You'll need -

* Chicken broth - 1 cup
* Water - ½ cup
* Vinegar - 1/8 cup
* Cornflour - ¼ cup
* Sugar - 1 cup
* Soy sauce (dark) - 2 tablespoons
* Sesame oil - 2 tablespoons
* Chili paste - 1 teaspoon
* Crushed garlic - 1 clove

Combine all these in a pot and keep stirring till the mixture start boiling. Close and simmer to use after you finish deep frying the chicken.

Heat the peanut oil and deep fry chicken pieces, one batch at a time. Drain with paper tissues. When this is done, heat the sauce again till it starts boiling.

Take a serving bowl and place the fried chicken. Cover with hot sauce and garnish with toasted sesame seeds. Traditionally, sesame chicken is served along with boiled jasmine rice and steamed broccoli.

Pasta Salad Recipe - Are You Tired of Rice and Potatoes?

Image : http://www.flickr.com

Every cook seeks to add some variety to the side dish menu. So often potatoes and rice are the traditional sides appearing on the dinner plate. Why not serve up some delicious tasty pasta salad? This recipe is very easy, and you can alter it to incorporate ingredients you have on hand.

This dish is best served warm, but don't toss the leftovers. They are also good cold, or you can do a quick warm in the microwave. Don't warm too long, though, because you don't want to "cook" the mayonnaise. You can mix up different pastas, using some colored rotini for some flair.

I often mix together traditional "white" enriched pasta along with some whole grain or spinach varieties. My family will eat spinach and whole wheat pasta if it is not the only pasta in the dish, so just toss some of those along with the regular pasta, adjusting the ratios as desired.

This recipe is very flexible, allowing you to utilize leftovers and food you have on hand. Summer garden vegetables work great in this recipe. If you don't have the exact ingredients listed, feel free to substitute items you do have, using your culinary creativity.

Eight ounces of pasta makes about 4-6 side dish servings. You can increase or decrease quantities as needed.

Ingredients:

* 8 ounces of pasta (mix different pastas together such as elbow macaroni, piccolini, and colorful rotini)
* Red and/or yellow bell pepper
* Green onions
* Celery
* Black Olives
* Bacon (4-5 slices per 8 ounces pasta)
* Salt, Pepper, Italian Seasoning
* Mayonnaise
* Freshly grated Parmesan Cheese

Directions:

1. Cook bacon and set aside to drain.
2. Dice all of the vegetables into small dice. Total of all vegetables is 1 cup per 8 ounces of pasta, no need to get too exact here.
3. Assemble the vegetables on a plate, sprinkle with Italian Seasoning (be generous), salt and pepper, and set aside. If you want to spice things up a little, add some crushed red pepper flakes.
4. This pasta dish is best served warm, so finish other dinner preparations.
5. About 15 minutes before dinner, cook pasta according to directions.
6. Drain pasta, DO NOT RINSE.
7. Add vegetables and crumbled bacon to pasta.
8. Add mayonnaise to pasta and stir, use about 1/2 cup per 8 ounces of pasta, or according to taste.
9. Stir gently with rubber spatula.
10. Add grated Parmesan Cheese to top and pepper again (fresh ground black pepper is best).
11. Serve immediately (again, best served WARM).

Be creative and add other ingredients you have on hand. You can add leftover meat, green olives, or small cheddar cheese squares. If you are a gardener, this is a great way to utilize your vegetable bounty. Hot peppers, yellow squash, zucchini, tomatoes, snow or English peas, and eggplant are delicious in this salad.

Cooking Recipe - Camper's Succulent Barbecued Lamb Recipe With Pita Bread and Fresh Mint Salad

You are on your camping holiday. You're cooking over a barbeque. Let's say, you're putting on the burgers. Now, do you ever think to yourself, what are the ingredients that make up these burgers?

We have all seen on the packets of burgers the list of E numbers and preservatives. Also do you ever wonder how old and how good is the quality of the meat?

What better way of knowing the quality of the meat than to make the burgers fresh yourself. That way you know they are made from the freshest meat. Of course there will be no artificial colors or preservatives. They'll be packed with all the proteins and vitamins that fresh meat provides.

Here is a quick and simple recipe for lamb patties (small burgers) using fresh lean minced lamb. This is accompanied with a fresh and tasty mint salad inside a wonderful wholemeal Pita pocket.

Ingredients: Serves 4

1Kg fresh lean minced lamb
60g finely chopped fresh parsley
1 medium onion finely chopped
25g finely chopped fresh mint
1 clove of garlic, crushed
1 egg
Salt and pepper

Mint Salad

4 small ripe tomatoes
20g whole fresh mint leaves
1 small red onion finely sliced
1 tablespoon of olive oil
2 tablespoons of lemon juice

Method

Place the lamb, parsley, mint, onion, garlic and egg into a large bowl. Knead all the ingredients together while adding salt and pepper for seasoning. The use of the egg is to bind the ingredients together while adding extra protein and vitamins to the meal.

Shape the mixture into eight small patties and leave until you have made the mint salad. To make the Mint Salad first slice the tomatoes into thin rings. Place them in a bowl along with the sliced red onion, whole mint leaves, olive oil and lemon juice. Using a spatula or large spoon gently turn over the salad. Add salt and pepper for seasoning at the same time. Stop when the salad is evenly coated with the olive oil and lemon juice.

Once the salad is prepared brush on the patties a little olive oil both sides to stop them sticking to the hot barbeque grill. Place the patties on the barbeque and cook on each side for approximately 3-4 minutes. Make sure there is a nice brown crust on the bottom before you turn. Otherwise it may fall apart.

Put the wholemeal Pita breads on the barbeque only for a few seconds to brown both sides. Using wholemeal Pitas gives the meal an extra higher fibre content than using ordinary white pitas. Once browned take off the pitas and cut in half. Open them up and place inside them a little salad. Add a lamb pattie and then a little more salad.

If you like natural yogurt, it is a great compliment as a dressing. It is also good for your digestive system because natural yogurt has good bacterial properties. This cooking recipe is rich in nutrients. It has protein, vitamins, iron, minerals and good bacteria for the digestive system. A truly wholesome meal for the whole family. Enjoy.

Crockpot macaroni cheese recipe, and 3 more delicious recipes Crockpot

I know many of you, at least one of these appliances with high efficiency and time savings hidden somewhere to collect dust in the kitchen have. Crockpot probably thought that was just to make soups or stews.

Well, below are some easy to prepare and tasty recipes, Crockpot are, you can try at home:

1. 16 bean soup

Ingredients:

- 1 package 16 Bean Soup
- 3 bay leaves
- 1 teaspoon ground oregano
- 2 cans no-fat chicken broth
- MoreWater to cover
- 3 stalks celery, chopped
- 3 carrots, diced
- 1 large onion, chopped
- 3 cloves garlic chopped
- £ 1 turkey Italian sausage cut into slices
- 2 cans stewed (or diced) tomatoes

Directions:

- Combine first 5 ingredients (liquid should cover mixture by 1 "-2") in Crock Pot Cook on high 2 hours.
- Add the other ingredients and shift cooker to low and cook for 3 hours

- For more zing, add cayenne or crushed red pepper when addingSecond set of ingredients.

Serve as complete meal or over rice.

Freeze well.

2. All Day Crockpot Delight

Ingredients:

- 2-3 kg. Boneless chuck, cut into 1-inch cubes
- 1 / 2 c. Farina
- 1 / 4 c. Butter
- 1 onion sliced
- 1 teaspoon. Sale
- 1 / 8 tsp. Pepper
- 1 clove garlic, minced
- 2 c. Beer
- 1 / 4 c. Farina

Directions:

- Coat meat cubes with the cup 1 / 2 of flour.
- Brown in melted butter.
- Drain excess fat. In CrockPot combine browned meat with onion, salt, pepper, garlic and beer.
-) Cover and cook on low 5-7 hours (full day, until the meat is tender.
- Turn the control to high.
- Fixes remaining 1 / 4 cup flour in a bit 'of water.
- Stir into meat mixture, cook on high 30-40 minutes.
- Served with rice and salad.

3. All Day Macaroni and Cheese

Ingredients:

- 8 ounces elbow macaroni, cooked and drained
- 4 cups (16 ounces) shredded strongCheddar Cheese
- 1 can (12 ounces) evaporated milk
- 1 1 / 2 cups milk
- 2 eggs
- 1 teaspoon salt
- 1st / 2 teaspoon black pepper

Directions:

- Place cooked macaroni in crockpot, which has been sprayed with cooking spray Teflon.
- Add the remaining ingredients, mix all but 1 cup of cheese, good.
- Sprinkle cover with the remaining 1 cup cheese, then down, and cook on a low setting for 5 to 6 hours or until the mixture is golden andedges.
Remove - Do not touch the case until it is finished cooking.

4. Apple Brown Betty

Ingredients:

- £ 3. Cooking apples
- 10 slices of bread into cubes (about 4 cups sliced)
- 1 / 2 tsp. Cinnamon
- 1 / 4 tsp. Nutmeg
- 1 / 8 tsp. Sale
- 3 / 4 c. brown sugar
- 1 / 2 c. Butter or margarine, melted

Directions:

- Peel the apples Wash, remove seeds and cut into eighths at the bottom of the pot.
- Combine bread cubes, cinnamon, nutmeg, salt, sugar,Butter, put together.
- Set the apples in the pan. Cover.
- Place the pot in the outer shell.
- Cook on low setting 2 to 4 hours.

From 6 to 8 people.

A taste of Sweden with Swedish Meatball Recipe

Image : http://www.flickr.com

Sweden is a region of large size, and the Swedish food is a great ethnic food. At best, the Swedish food is excellent, especially meat, fish and potato-based, but varied and generally tasty and filling.

In recent decades, immigrants from around the world have Swedish food culture with many interesting dishes enriched.

In general, a classic Swedish cuisine includes lots of fish, especially herring, open faced sandwiches and Swedish meatballs, favorites hodgepodge: SwedishMeatballs (Köttbullar).

Swedish dessert can Cranberries - a high bush blueberries contain, and also a lot of Swedish cuisine.

If you are treated Buffet Swedish food, meatballs and dill, think again! Although these are great pleasures, then you can enjoy a wide selection of delicious, fresh food cooked in Sweden.

A quarter of my family is Swedish, from Gothenburg. These recipes Swedish royal, were collected by our family over the years and were issuedwith you as a celebration of Swedish traditions and foods.

Farmors Köttbullar

£ 1 minced

Onion - chopped

1 cup soft bread crumbs or oats

1 egg

Milk (about 1 / 2 dl)

Soak oats or bread crumbs in milk 1 / 2 hours

Add ground beef and dough soft and well combined

Add the onion - mix well

Finally, add eggs and salt and pepper

Roll into small balls and fry in margarine about 10Minutes

Köttbullar served with fresh mashed potatoes (potatismos) and a salad. Enjoy!

Many thanks to Ulla, the Swedish recipe passed true with our family.

Ball Luche Aka Jewish Noodle Pudding - a recipe for all lovers Noodles

Image : http://www.flickr.com

Luchen Kugel also known as Jewish Noodle Pudding, is an absolute favorite in most Jewish homes. Mothers teach their daughters, then daughters teach their daughters and the technique of making the best Luchen Kugel proceeds down family lines, including today, teaching sons.

This recipe is so easy to make, it will quickly become one of your family favorites. It is a great side, goes well with meat or a salad, and many people like me, enjoy eating it as a snack.

You need:

½ large bag of egg noodles
½ stick butter or margarine
1 egg
Sugar to taste
Regular or golden raisins
Optional: chopped apples
Casserole beautiful place in the oven

Directions:

1. Boil pasta in salted water drag at all.

2. Drain then run hot water over the noodles and drain well again leave.

3. Melt the butter or margarine in saucepan to give low. I draw a lot of butter, as I said above to play, so with him. You might like itButter sauce, Real, too.

4. Put all the noodles in a bowl and half the butter or margarine.

5. The egg and pour the mixture over the pasta, stirring well.

6. Sugar and raisins to taste, and if you wish, add a little 'cut apples.

7. Mix well, taste again and adjust the flavor to suit your needs if you need it.

8. Pour batter into a shallow baking dish, fill lightly greased with oil or butter.

9. Bake at 350 degrees for 1 / 2 hours untilis crisp and golden. If it is not cool enough for him back in the oven for a bit 'and check regularly, until the crust is the way you like.

Serve pudding warm the ball or, if possible, but the food is cold as well. I hope you enjoy.

Looking for a great recipe Italian dressing?

Image : http://www.flickr.com

It is here that my Sicilian grandmother 104 years has taught me. Sunday Gravy never tasted so good.

Can be prepared in 45 minutes or less.

Ingredients

1 large onion, sliced and diced
4 cloves garlic, minced
1/4-cup olive oil
1 28-oz can tomato sauce
1 18-oz can tomato sauce
1 teaspoon dried basil
1 teaspoon oregano
1 teaspoon salt
Anise 1/4-teaspoon (chopped or whole 1/2-teaspoon)
Tomato paste 2 cans of water (seeNote)

Roast onions and garlic in oil in a large pot. Bake until golden. Add rest of ingredients. Once the sauce begins to boil, reduce heat to leave a simmer. At this point, a pinch of soda, causing the sauce foam. Remove foam with a spoon. Cover pot and simmer for 2 to 2.5 hours. Recipe be doubled and then frozen for later use. Half an hour before sauce is finished cooking, add the meat, like hamburger, pork or Italian sausage flavor. When used separately, minced, cookingand drain fat and then add to boiling sauce.

Note: More water may be needed if sauce becomes too thick.

Looking for a great Italian Meatball Recipe?

Can be prepared in 45 minutes or less.

Ingredients

1 pounds combined beef, veal, pork () must be fresh
3 large eggs
1 cup grated Locatelli Romano cheese
1 cup bread crumbs
1 clove garlic - minced
1 tablespoon salt

Preparation

(All mixing done by hand)
In a large mixing bowlBeef and pork with eggs. Then add bread crumbs, cheese and salt. Finally, the minced garlic in stages. Add a little ', then mix. Add a little 'more, then stir. In this way all the garlic does not end in a meatball. Now it's time to pull the balls. Average size of about 2 centimeters in diameter. I have about 18-20 balls per pound.

IMPORTANT! Do not cook meatballs in sauce with pasta! Meatballs in sauce, cooked to lose their flavor. The real key to a tasty meatball is cookingin an oven. So the oven to 375 Place meatballs on a rack - then on a cookie tray.

Bake for 12 minutes on one side with 10 minutes for the rest.

I freeze the meatballs in bags and take what ever I have dinner. I do just drop the meatballs in the sauce as if heats up.

Buon Appetito!