A-Z | Search Ingredients Recipes Restaurants Utilities Cooking Directory Recipesbox
Difficulty
Easy
Intermediate
Difficult
Expert
Course:
appetizer
beverage
breakfast
condiment
dessert
entree
lunch
sauce
side dish
snack
soup
Base
Beef
Bread
Dairy
Duck
Easter
Egg
Fruit
Grain
Lamb
Other
Pasta
Pork/Ham
Poultry
Rabbit
Rice
Salmon
Seafood
Turkey
Vegetables
Venison
Ethnicity
Afghan cuisine
Arab cuisine
Armenian cuisine
Australian cuisine
Austrian cuisine
Bulgarian cuisine
Burmese cuisine
Cajun/Creole cuisine
Canadian cuisine
Chinese cuisine
Croatian cuisine
Cuban cuisine
Danish cuisine
Dutch cuisine
Ethiopian cuisine
Filipino cuisine
French cuisine
German cuisine
Great Britain
Greek cuisine
Hungarian cuisine
Icelandic cuisine
Indian cuisine
Indonesian cuisine
Italian cuisine
Jamaican cuisine
Japanese cuisine
Jewish cuisine
Korean cuisine
Mexican cuisine
Moldovan cuisine
Polish cuisine
Portuguese cuisine
Roman cuisine
Romanian cuisine
Russian cuisine
Serbian cuisine
Spanish cuisine
Swedish cuisine
Thai cuisine
Turkish cuisine
US cuisine
Vietnamese cuisine
Holiday Recipes
Christmas
Easter
Halloween
Passover
Thanksgiving
Valentine's Day
Health Recipes
Diabetic
Fat Free
Gluten Free
Low Cal
Low Fat
Time
Less than 1 Minute
1-10 Minutes
10-30 Minutes
30-60 Minutes
60+ Minutes |
|
|
Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
|
|
|
|
Directions: Cook potatoes in their jackets until soft. Cool, peel, and dice. Mix
potatoes gently with the remaining 5 ingredients; then add to the dressing.
DRESSING: 2 Eggs, well beaten 3/4 cup sugar 1 t Cornstarch Salt to Taste
1/4 to 1/2 cup vinegar (to taste) 1/2 c Cream or evaporated milk 1 t
Mustard 3 T butter, softened 1 cup Mayonnaise
Mix Eggs with sugar, cornstarch and salt. Add vinegar, cream and mustard.
Cook until thickened.
Remove from heat and beat in butter. Add mayonnaise and mix until smooth
Add potato mixture to the cooled dressing, folding gently together. From:
"Amish and Mennonite Kitchens" Submitted By N.F. MILLER ORTIZ On 02-05-95
From: Fido National Cooking Echo
|
|
|
|
|
|
|
|
Check some related videos
Similar recipes:
|
|
|
Sweet potato gauffrettes with duck confit and cranberry blac Heat the oil in the fryer to 300F .
Using a mandoline adjusted to the zigzag blade, cut the potato into 1/8
thick slices creating the waffle pattern by turning the potato 1/4 turns.
Place 6-8 chips at a time into the oil and fry until crisp. Transfer
Classic macaroni salad Combine all ingrediants using about 1/3 cup of mayonaise. Add mayonaise as needed. Adjust seasonings as needed.
Cover and chill for several hours before serving.
Vegetable-rice salad Cook rice according to package directions; chill.
Sprinkle cucumber generously with salt; cover and let stand 30 minutes.
Rinse well.
Combine carrot, beans, and peas in a medium saucepna; cover with water,
and cook 8 to 10 minutes or until
Tri-color new zealand salad Wash and trim ends from kiwis. Cut into 1/4" thick slices. Cut tomato
into wedges. Slice cucumber. peel and slice avocados. Arrange
ingredients equally among salad plates. Garnish with basil sprigs.
Whisk together orange juice, vinegar and
Vlf italian potato salad 1. Scrub potatoes; cut crosswise into 1/4 in. slices. Place in 1 1/2 qt.
microwave safe casserole. Add water. Cover with lid. Microwave on high for
9-10 min. or until potatoes are tender; stirring once. Drain and cool.
2. Add onions, olives, c
Deviled potato salad Boil potatoes in water seasoned with salt until they are tender, about 10 minutes. Drain and return cooked potatoes to the warm pot to dry them out. Let the potatoes stand 2 minutes, then spread them out on a cookie sheet to quick-cool them.
In the botto
White and green bean salad with tomatoes and basil In a deep pot, cover beas with 6-8 cups cold water. Add the thyme-salt.
Bring to a boil over high heat. Reduce the heat to a gentle simmer,
skimming away any foam. Cover and cook until the beans are tender, about
90 minutes. Let cool in broth.
In a la
Garbanzo and rice salad 2 Combine all ingredients. Toss well and refrigerate overnight. Toss several times during refrigeration period and just before serving.
Pesto pasta salad Cook pasta according to package directions, adding broccoli during last 5 minutes of cooking. Drain; rinse with the cold water until cool.
In bowl, combine sauce mix, oil and vine
gar. Add pasta with broccoli, tomatoes, cheese, and salt and pepper to ta
Curry and chutney salad Combine all ingredients. Salt and pepper to taste.
Spicy eggplant salad (bonjan) from afghanistan Slice the eggplants crosswise into 1,5 inch thick pieces. Sprinkle
them with 2 tsp. coarse salt and let stand for 15 minutes. rinse
eggplants under cold water, which removes the bitter taste, rinse,
and dry well on a towel.
Heat the oil in a
Caesar salad Bacon slices crumbled or top with chicken breast or salmon etc.
Dressing:
Whisk mayo, add lemon juice,pepper,garlic and worchestershire and whisk again. Add buttermilk,
whisk then add parmeson. Set aside preferably for a couple hours to blend flavors.
No
Lobster salad Combine first 4 ingredients and 2 tablespoons chives in medium bowl.
Cook lobster in medium pot of boiling salted water until just opaque in
center, about 8 minutes. Drain; cool. Remove meat from shell. Dice lobster;
fold into mayonnaise mixture.
Season w
3-bean salad Drain the three kinds of beans and place them in a bowl. Add all
ingredients EXCEPT the onion. Mix well and chill several hours. Add 1/2 cup
onion before serving.
Black-eyed pea and pasta salad In a blender, food processor or bowl, combine the oil, vinegar, mustard, garlic, cumin, sugar, salt, orange rind, and hot pepper sauce. Blend until smooth.
Cook the pasta al dente, drain and immediately rinse it under cold running water. Let drain again.
Natcho cheese potato slices Peel and slice potatoes. Line cookie sheet with tin foil. Spray
foil with non-stick spray (Pam) In large bowl, combine potatoes,
green onions, green peppers and white onions. Pour onto foil lined
pan. In same bowl, mix barbecue sauce, wate
Kartoff mumulay (stuffed potato fritters) 1. Heat oil in a skillet & stir-fry onions over moderate heat until
golden. Add beef, salt, & pepper, & stir-fry until mixture is dry &
all liquid has evaporated. Cool.
2. Peel potatoes & mash them well. Mix together all
Rote rubensalat (red-beet salad) Wash beets, trim off greens, place in medium saucepan, and cook, without
peeling, in salted water to cover, until beets are tender. Peel and
slice. Prepare marinade dressing by combining remaining ingredients.
Pour over beets and let stand for severa
Baked new potato salad with peanuts and mustard dressing 1. Put the peanuts in a small baking pan and toast in a preheated
350-degree F oven 5 minutes, or until the skins start to crack. Cool
slightly. Rub in a kitchen towel to remove the skins; chop coarsely.
2. Cut the potatoes into quarters and
3 pepper salad Roast peppers by placing whole pepper on a broiler sheet or a grill. Turn
frequently until all sides are blackened. Place peppers in a brown paper
bag or a bowl covered with plastic wrap. This will steam the pepper and
make the skin easy to rem
Rice salad #2 Steam cauliflower and broccoli until tender. Set aside.
Boil corn until tender but still crisp. Drain corn and add to cauliflower
and broccoli.
Mix rice with vegetables.
Blend tofu tahini oil, umeboshi paste, vinegar, water and parsley i
Cheese potato casserole Cook potatoes in boiling water to cover 30 minutes or until tender.
Drain. Let cool to touch. Peel and cut into 1/4" strips. Set aside.
Combine 1/4 cup margarine or butter and next 5 ingredients in large
bowl. Gently stir in potatoes and chee
24 hour green salad Layer lettuce, celery, pepper, then frozen peas. Break and crumble over the
above another layer of lettuce. Spread mayonnaise over top - spreading
completely to edge to seal. Sprinkle sugar over mayonnaise, then cheese,
then bacon. Do not cover. R
Beet carpaccio salad with mint vinaigrette Preheat
oven to 350F. Line rimmed baking sheet with foil. Place beets on
sheet (if using both light- and dark-colored beets, place them on separate
sheets to prevent discoloration). Sprinkle beets lightly with water. Cover
tightly with foil. Bake until be
Arugula salad In a wooden salad bowl, rub garlic and salt onto the bowl to season it. Combine
vinegar, mustard and olive oil; stir. Tear lettuce into bite sized pieces, along with
arugula. Add mushrooms and slices of red pepper. Toss well and serve.
Potato supper rolls Place potato in a small saucepan; cover with water, and bring to a boil.
Reduce heat, and simmer, uncovered, 15 minutes or until very tender;
drain. Press potato through a sieve into a bowl. Set aside 1/2 cup
potato, and discard remaining potato.
Slavic potato bread 1. Drain the cheese in a sieve lined with cheesecloth or a sturdy paper
towel for 30 minutes. Discard the liquid.
2. Add all ingredients, including the drained cheese, in the order
suggested byyour bread machine manual and process on the bread cyc
Ham, potato, and spring onion soup Bring the ham stock to a boil. Add the cubed potatoes and cook for 5 minutes. Add the cubed ham and cook for 5 more minutes. Add the sliced spring onion and cook for another 2 minutes. Take the soup off the heat and serve in individual bowls, garnishi
Dungeness crab nicoise salad 2 Blanch and shock beans. Simmer potatoes until tender in salted water
. Set aside to cool. Boil eggs set aside to cool. Julienne red bells and set aside. Tear olives in half, set aside. Jullienne onion and toss in seasoned flour. Fry. Set on towels.
Quick asparagus salad Cut or snap off tough ends of asparagus and cut off the small
wedge-shaped leaves up to 2 inches from the tip.
Wash well and cut on the diagonal into 1 1/2-inch lengths.
Bring 6 cups of water to a boil in a saucepan over high heat. Add the
a
Potato fudge Melt chocolate and butter in saucepan over low heat. Remove from
heat. Add mashed potatoes, vanilla and salt. Mix well. Sift
confectioners sugar into large bowl. Add chocolate mixture, mixing
well. Mixture will be crumbly. Add 1-2 tsp milk,
Turkey macaroni salad Cook the macaroni according to the package directions and drain. Rinse with
cold water and drain again. Rinse the frozen peas with cold water to
separate and drain. Mix the macaroni, peas and remaining ingredients
except the lettuce. Cover and refriger
Al's shrimp and crab pasta salad Cook the pasta using package directions. Drain and rinse with
cold water, set aside. Combine the olive oil, vinegar, mustard, cumin,
garlic, sugar, salt, pepper sauce and curry sauce in a small bowl. Whisk
until smooth. Mix the tomatoes, bell pepp
Chopped winter salad with lemon-mint dressing Prepare the dressing:
In a small bowl, whisk together the garlic, lemon juice, sugar, salt, and
pepper. Slowly add the olive oil, whisking until blended. Stir in the mint.
Taste for seasoning.
Prepare the salad:
In a large bowl, combine the cabb
Warm turkey-and-sweet potato salad TO PREPARE DRESSING: Combine mustard and egg in large mixing bowl, mix well
and set aside. Place the cream and dried tarragon leaves in a small
saucepan and bring to a boil over medium heat on the stove. Remove from
heat and whisk hot cream int
Vietnamese tofu kabobs with watercress salad Tofu really perks up when it soaks in the flavors of this vibrant
Asian-inspired marinade. If you are using wooden skewers, remember to soak
them in water for at least 1 hour to prevent them from scorching on the
grill.
In small bowl, whisk togeth
Pasta salad with tomatoes & corn Whisk 4 tablespoons oil, vinegar, basil and garlic in large bowl to blend.
Heat remaining 1 tablespoon of oil in heavy skillet over medium heat. Add corn; saute' 3 minutes. Add corn to dressing in bowl. Add tomatoes, pasta and cheese to blend.
Season
24-hour fruit salad Drain pineapple and dissolve orange juice in pineapple juice. Mix in juice instant pudding, sliced bananas, pears, apricots and peaches (in bite sizes.) Add drained oranges and pineapple. Mix and let stand for 24 hours in refrigerator.
Thai cucumber salad Mix all ingredients except peanuts. Add just before serving. Also you can
keep dressing chilled in refrigerator and use as needed with cucumbers.
Yield: 4 to 6 Servings
Dungeness crab nicoise salad Blanch and shock beans. Simmer potatoes until tender in salted water. Set aside to cool. Boil eggs set aside to cool. Julienne red bells and set aside. Tear olives in half, set aside. Jullienne onion and toss in seasoned flour. Fry. Set on towels.
Cabrales cheese souffles with endive and asian pear salad Preheat oven to 350F . Butter 6 each 3/4 cup souffle dishes or custard
cups. Dust with flour; shake out excess. Place dishes in roasting pan.
Melt 2 T butter in medium saucepan over medium heat. Add 1/4 cup flour;
whisk 1 minute. Gradually add milk a
Diane's bean salad Mix all together. Top with lettuce and tomatoe.
5 cup winter salad Quick & Easy Let Stand 24 Hours Before Serving
Mix well and let stand 24 hours before serving.
NOTE; I have added banana slices dipped in lemon juice OR well drained
fruit chunks and used half yogurt and half sour cream.
Greek style salad Mix all ingredients in a large mixing bowl. Toss with vinaigrette.
Baked potato bread - abm - large loaf Source: Electric Bread
If you are a meat-and-potatoes kind of person, this is the bread for
you. Just add butter and you have a potato loaf with all the
trimmings! The velvety texture and rich flavor make this bread a
wonderful companion to roasts, and
Tortellini garden salad Peel and cut the carrots diagonally into 1/4-inch slices. Rinse, dry and cut the white
part of the leek and 2 inches of the green into thin julienne. Core, seed and cut
into julienne strips the red and yellow peppers.
Cook the tortellini in boilin
Small potato kugels Grate potatoes into bowl of ice water. Drain all liquid through
collander.. Add rest of ingredients and mix well. Put batter into greased
cupcake tins and bake until browned in 350 F. oven.
Dorothee dahm's potato salad Boil red potatoes in skins. Peel and slice. Add diced onions, diced dill pickles, diced parsley and salt and pepper.
For the dressing, begin with mayonnaise. Add yellow mustard until "sort
of" yellow. You may add sweet cream to make like
Bean salad Mix well. Add sugar, oil and vinegar to taste.
The longer it sits, the better it tastes.
Choukchouka salad Combine peppers, tomatoes, parsley and coriander and saute in olive oil. Add remaining ingredients. Saute until tender and thick. Serve hot or cold.
|
Loading...
|
::
