Ingredients

Recipes

Restaurants

Utilities

Recipes from all over the world

Ingredients: 5 large Potatoes 1 Cup(s) Miracle Whip 1 Teaspoon(s) Celery Salt 2 Teaspoon(s) Sugar 1/4 Cup(s) Carrots, grated 2 Tablespoon(s) Vinegar 2 Tablespoon(s) Oil 5 Tablespoon(s) Mustard 3 Eggs, boiled & sliced 1 large Onion, minced Directions: Peel and cut up the potatoes. Boil potatoes and eggs. While the potatoes boil, mix the sugar into the vinegar, stirring to dissolve. Whisk in the oil, salt and pepper and mix gently. Mix together the Miracle Whip, celery salt, chopped carrots, onions and egg. When the potatoes have cooled, mix them with the dressing.
Check some related videos Similar recipes: Sweet potato, ginger and tomato soup Heat the oil in a saucepan. Add the onions, sweet potato and ginger root. Cover the pan and simmer for 15-20 minutes, until the vegetables are soft. Add the tomatoes and vegetable stock. Bring to a boil and simmer for 30-40 minutes. Puree using hand blend Black-eyed peas and rice salad COOK THE RICE AND THE PEAS in advance. PREPARE THE VINAIGRETTE: WHISK THE MUSTARD, salt, pepper and vinegar until dissolved. Dribble in the oil while whisking. Toss the black-eyed peas and the rice with the vinaigrette until everything is nicely coated. M Tossed bean salad Blanch beans in boiling water 2 minutes. Drain and rinse under cold water. Chop egg white and mix together with the lemon juice, oil, shallots and cayenne. Spoon dressing over beans, toss and garnish with dill. Food Exchange per serving: 2 VE Orange-cashew chicken salad Peel and separate orange into sections; cut each section in half. In large bowl, combine orange, chicken, pea pods, red pepper and onion rings. In small bowl combine Pace Picante Sauce, marmalade, soy sauce and ginger; mix well. Toss with chicken mixtur Spinach artichoke pasta salad Combine the first three dressing ingredients in the bottom of a serving bowl. Add remaining ingredients to the bowl and toss until well combined. Season with salt and pepper to taste. 7 grain - rice and vegetable salad Toss ingredients together with mayonnaise or salad dressing of choice. Chill. Serve on a bed of alfalfa sprouts. Potato salad with smoked turkey and artichoke hearts 1. Place the potatoes in a steamer basket, set over boiling water, cover and steam 20 to 25 minutes, or until tender. Cool, peel and slice the potatoes; place in a large bowl. 2. Place the garlic in a food processor and chop finely. Add the lemon juice, Southwest ruffle salad In large bowl, combine mayonnaise, sour cream, cilantro, milk, lime juice, jalapeno pepper and salt. Add pasta, tomatoes, yellow bell pepper, zucchini and green onions; toss to coat well. Garnish as desired. Cover; refrigerate. Makes 6-8 servings. Chicken and orange salad NOTE: Finely chop the scallions or green onions including a few green tops. Oranges should be pared and sectioned, or can be unpared, cut into wedges. Avocados should be pared and cut into wedges. Sprinkle the scallions with the lime juice and 1/4 Nectarine salad Combine nectarines, red pepper and onions in a small bowl. Whisk together oil, lime juice, wine vinegar, salt and pepper. Pour over nectarine mixture. Refrigerate. Mound on lettuce to serve. Nutrient Value Per Serving: 178 Calories, 1 g Protein Potato cinnamon rolls Mix potatoes and milk until smooth. Add 1/2 cup butter, 1 cup sugar and salt. Heat to lukewarm (about 11 O deg). In a large bowl combine yeast, water and remaining 2 tsps sugar. Let stand until foaming (about 10 minutes). Add potato mix, 4 cu Avocado salad Spread the pine nuts on a baking sheet and broil for 2 minutes. Put the salad greens into a large salad bowl. peel the oranges, removing rind and pith, and separate into sections. Halve, pit, and peel he avocados. Slice lengthwise and mix with the Roquefort salad Wash the lettuce under cold running water; strip off the leaves by hand, one by one, and dry well. Rub the inside of a salad bowl with the garlic and discard the clove. Place the walnuts in the bowl; add the Roquefort cheese, and blend them togeth Baja chicken pasta salad * The chicken breast should be boneless, skinless and weigh about 3/4 of a pound. ** You should use 1 6-oz package of diced mixed fruit. There should be about 1 1/2 cups of the mixture. Heat enough salted water to cover Hoppin john salad Cut the ham into 1/2 inch cubes. Heat oil in a large nonstick skillet over medium heat. Add onion, celery and black pepper; cook until softened, 8 to 10 minutes. Stir in ham, black-eyed peas, and hot pepper sauce; cook until heated through, about 5 min Basil tortellini salad Cook pasta according to package directions. Drain pasta. Rinse with cold water; drain again. In a large mixing bowl combine pasta, sweet pepper, broccoli, and carrot. For dressing, in a small bowl stir together the mayonnaise, parmesan cheese, basil, milk Brown jasmine rice salad Sauce: Combine sauce ingredients in saucepan, bring to rolling boil. Reduce heat, simmer until sauce is consistency of maple syrup, about 20 minutes. Remove from heat and cool. My personal preference is to half the soy sauce, water and honey or brn. sugar Roasted tomato and rice salad Roast the tomatoes over the high flame of a gas range or a broiler. Turn every 20 seconds, so skins blister evenly. Peel by running under cold water and rubbing with your fingers. Chop the tomatoes coarsely and toss with warm rice. Mix the dre 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 bake Heat oven to 350o. In medium saucepan, heat cheese and cream, stirring constantly, until cheese melts and sauce is creamy. Remove from heat. Stir in remaining ingredients. Pour into ungreased 1 1/2 quart casserole. Cover tightly. Bake 45 minutes. Sou Mediterranean chicken salad Combine oil, vinegar, tarragon, lemon juice, and mustard in small bowl; whisk to blend. Season dressing to taste with salt and pepper. Place chicken in medium bowl. Mix in 1/4 cup dressing. Cook orzo in large pot of boiling salted water until just tender Hot tuna pasta salad In large bowl, combine mayonnaise, lemon juice, mustard, sugar, basil and salt; stir in shells, tuna and vegetables. Serve hot. Refrigerate leftovers. Acorn squash and sweet potato Saute onion in broth or water in lg. saucepan over med. heat until onion is translucent, about 6 min. Add potatoes, squash and broth. Simmer, covered, until veggies are tender, about 25 min. Cool slightly. Working in batches, place the veggies Buffalo style chicken salad Buffalo Style Chicken Salad offers zesty flavor and a variety of textures and temperatures. Skinned and boned chicken breast halves are coated with a spicy wheat germ mixture, broiled, sliced and arranged on top of several different kinds of le Leek and potato tarts The recipe will make 16 tarts and can be made in 2 batches if needed. Place a medium saute pan on med ium to low heat and add the diced bacon and 1 tbsp of olive oil. Cook stirring until the bacon is crisp. With a slotted spoon, remove the bacon and reser Summertime new potato salad In large bowl, combine potatoes, bell peppers, celery, red onion, chives and parsley, tossing gently to mix. In small bowl, combine oil, vinegar, thyme, salt, pepper. Pour dressing over potato mixture, tossing gently to combine. Serve at roo Loaded baked potato soup PIERCE potatoes; microwave on HIGH 10 min., turning over after 5 min. Combine broth, milk and potatoes in large microwaveable bowl. Microwave on HIGH 6 min., stirring after 3 min. Slightly crush potatoes with a potato masher. RESERVE 2 Tbsp. each of the b Caesar salad dressing whisk the lemon juce and egg together. add the anchovy paste vinegar, salt, pepper and olive oil and whisk vigouously. top your salad with parmesan cheese. Pizzalinni greek salad dressing In a small but deep bowl, mix mustard, salt, egg and vinegar. Add oil one drop at a time, beating constantly, until about one-third of the oil have been added. (Once the mixture begins to thicken, oil can be added several drops at a time). Slowly beat in Mashed potato casserole In a bowl, stir together cream cheese, garlic salt, pepper, and sour cream until smooth; set aside. Peel and quarter potatoes; boil in salted water until tender. Drain. Using an electric mixer or a potato masher, beat hot potatoes until they Warm fajita rice salad Picante Dressing: Place picante sauce, Italian dressing and lime juice in jar with tight-fitting cover. Shake well. 1. Place beef in plastic bag or shallow dish. Combine lime juice, garlic salt, cumin and pepper; pour over steak. Seal bag, or cover dish. Quick corn salad In a large bowl, combined vegetables. Stir in dressing. Cover and refrigerate until served. Over time the different flavors will blend, good immediately and even better a few hours later. Never had any left the next day, but would probably be ok. Garden pasta salad Cook pasta according to package directions adding oil, drain. Put drained pasta in large mixing bowl, drain marinade from artichokes pouring over pasta. Add Italian salad dressing and garlic to pasta, cut artichoke hearts into quarters, add to pasta; gent Baked potato bytes 1) Pare and remove eyes from potatoes. 2) Cut into 1 inch pieces. 3) In a large bowl, stir potatoes, onion soup mix and oil together. 4) Place potato mixture in a non-stick baking dish. 5) Bake at 350 degrees for 45 minutes. Hoppin' john salad vegan & <t> In a large bowl, toss the black-eyed peas, rice, spinach, and onion until completely combined. In a small bowl, stir together the vinegar, water, and pepper. Pour over the salad and toss. Chill for at least a few hours to let flavors blend. Doritos taco salad Brown the ground beef, add taco seasoning. Cut up the lettuce and onion, dice the tomatoes and green pepper. Slice the black olives. Grate cheddar cheese, crunch up a bag of Nacho cheese Doritos and then add to the ground beef. Add Catalina salad dressing Zucchini-tomato salad Cut Zucchini into 2 inch strips. Slice Tomatoes. Place Zucchini, tomatoes and chick peas in bowl. Combine remaining ingredients and pour over vegetables. Chill about 2 hours, covered. Stire occasionally. Remove vegetables from dressing to serve. We used w Korean spicy chicken and potato (tak toritang) In a large pot over medium heat, mix the chicken, potatoes, carrots, onion, sugar, and garlic. Pour in water and soy sauce, and stir in sugar and hot pepper paste. Bring to a boil, reduce heat to low, and simmer 45 minutes, until chicken juices run clear, French potato salad with bacon 1. Scrub potatoes and quarter them and drop into a kettle of cold salted water. Bring to a boil, and cook until tender but still firm about 8-10 minutes after water reaches boil. 2. Meanwhile, chop the bacon and saute in a small skillet until crisp. Re Lebanese layered salad Place the bulgur in a large bowl. Combine juice, oil, 1 tsp salt, and garlic in a small bowl, stir well with whisk. Drizzle juice mixture over bulgur. Layer onion, tomato, parsley, mint, dill, cucumber, and bell pepper evenly over bulgur mixture. Spri Fruited smoked turkey salad * To toast almonds, spread nuts on a cookie sheet; bake at 350~ for 5-10 minutes or until golden brown, stirring occasionally. Cook mostaccioli to desired doneness as directed on package. Drain; rinse with cold water. In large bowl, combine all salad ingred Alan harding's warm country salad w/ roasted garlic & beets 1. Heat oven to 250'F. Peel beets and cut into 1/4-inch cubes. In separate bowls, toss beets and garlic each with 1 T olive oil and 1/2 t pepper. On rimmed baking sheet, place beets on one side and garlic on the other, cover tightly with alum Potato and rice burgers In a bowl, combine sauce ingredients. Place in refrigerator to chill. Prepare grill or griddle. Boil potato in water over medium heat until tender, about 10 min. Meanwhile, combine remaining ingredients in a medium bowl. Drain potato and ma Pineapple salad Shake oil, lemon juice, soy sauce, and brown sugar in tightly covered jar. Twist top from pineapple; cut pineapple into fourths. Cut fruit from rind; remove core and any "eyes." Slice each fourth lengthwise; cut crosswise into chunks. Brown rice and sweet corn salad Heat the oil in a alrge wok or pan and saute the onion until translucent. Add the diced green and red peppers and saute until tender. Reduce the heat and stir in the corn, rice, and finally the guava. Remove from heat and season to taste. Chill Garden salad Measure vegetables into bowl, cover and refrigerate. Mix yogurt, vinegar, sugar, salt and pepper; cover and refriegerate. At serving time, toss yogurt dressing with vegetables. Source: Betty Crocker's Money-Saving Dinners by WHOM Brought Wilted cucumber salad In a large bowl toss the cucumbers with the salt and in a coriander let them drain, covered with a plate and weighted with a 1-pound can, for 30 minutes. In the bowl toss the cucumbers with the lime juice, the chili, and salt to taste. The salad may be pr Cashew chicken crescent salad 1. Heat oven to 350°F. In medium bowl, combine chicken spread, mushrooms, cashews, chives and pepper; mix well. 2. Separate dough into 8 rectangles. Firmly press perforations to seal. Place cheese slice half in center of each rectangle. Spoon chicken mix Greek mushroom salad Wipe the mushrooms, but do not peel them. Put all the remaining ingredients into a saucepan & simmer them for 5 minutes. If the mushrooms are very small, leave them whole. Otherwise, cut them in half or into quarters, depending upon their Bing cherry salad #1 Drain juice from cherries and pineapple. (To make 2 cups of juice add a little water if needed). Bring juice to boiling point, and pour over the gelatin, stirring until completely dissolved. When cool, add 2 bottles of Coca-cola, stir and chill in ref