Summer is a time of bbq and potlucks. I thought this would be a good time to share some of your favorite salad recipes.
I just made my potato salad, and here is the recipe:
3 lbs unpeeled red potatoes
4 eggs
1/2 cup chopped onions
1 1/2 cup mayo
2 tblsp milk
2 tblsp white vinegar
1/2 tsp salt
1/2 tsp black pepper
3/4 tsp dill
Boil the potatoes, approx 15 minutes, until fork tender. Drain and cool.
Hard boil the eggs (let me know if you need specifics on how to make your eggs come out with yellow yolks and not rubbery). Allow eggs to cool.
Chop the onions, the cooled potatoes, and hard boiled eggs. Place in large bowl.
In another bowl, mix mayo, milk, vinegar, salt, pepper, and dill. Pour this mixture over the chopped ingredients. Refridgerate at least 2 hours.
I sort of "eyeball" my ingredients, so if you want to play with the amounts, feel free. Also, you can add celery to this recipe if you like it. I hate celery, so I leave it out. I prepare a small bowl sans egg for my boyfriend, but if you don't like egg you can leave it out of the recipe completely.
Margaret, thanks. I'm in the market for a good potato salad recipe. I haven't found "the one" yet. I will try yours next, maybe next weekend.
I have the best cole slaw salad recipe ever. Now, this is a common one that has been making it's way through the internet for the last few years, but if you all haven't tried it, you have to. It is that good.
It's the KFC Clone recipe.
This is the recipe as is, and then the changes I make are at the bottom. I took mine from a posting on Recipezaar, but of course the recipe is everywhere.
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8
cups finely diced cabbage (about 1 head)
1/4
cup diced carrots
2
tablespoons minced onions
1/3
cup granulated sugar
1/2
teaspoon salt
1/8
teaspoon pepper
1/4
cup milk
1/2
cup mayonnaise
1/4
cup buttermilk
1 1/2
tablespoons white vinegar
2 1/2
tablespoons lemon juice
Cabbage and carrots must be finely diced.
Pour cabbage and carrot mixture into large bowl and stir in minced onions.
Using regular blade on food processor process remaining ingredients until smooth.
Pour over vegetable mixture and mix thoroughly.
Cover bowl and refrigerate several hours or overnight before serving.
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Now, I use the preshredded bags of cole slaw carrot mix, four of them I think, to end up with a smidge more than 8C. The key to using the preshredded bags is to *finely dice* them all over again. The bags you buy aren't cut anywhere near small enough to make the recipe work properly.
After that, I follow everything else in the recipe and it is divine.
This is my picture of the final result. I also add fresh ground black pepper to the top.
__________________ "DON'T PANIC."
-- Douglas Adams
Boil some pasta.
Chop up some cooked chicken breast meat.
Toss both with mozarella, halved cherry or grape tomatoes, basil, and some balsamic vinagrette.
For the family: use whatever pasta's available, dice mozarella from a brick, shake on some dried basil
For guests: use fancy tri-color pasta like rotini, use small balls of fresh mozarella, cut strips of fresh basil
__________________ MJ
It's extraordinary to me that the United States can find $700 billion to save Wall Street and the entire G8 can't find $25 billion dollars to saved 25,000 children who die every day from preventable diseases.~ Bono
We need a president who puts Barney Smith before Smith Barney. ~ Indiana resident and blue-collar worker Barney Smith
Chop up some celery in the food processer.
Add some Vidalia onion and process some more.
Dump it into a bowl, and
Process some cooked chicken breasts until as finely minced as you like. You can make it chunky, or like a sandwich spread.
Mix altogether with low fat mayo, some horseradish dijon mustrard or deli mustard, and salt and freshly ground pepper. You can add some dill and/or honey if you like.
Around here, people will eat it with a spoon, so it goes fast!
__________________ "Death before dishonor. Nothing before coffee."
Salad makings (whatever you prefer) iceburg lettuce, tomatoes, cukes, spinach, etc and use lemon poppyseed dressing and chinese "crispy" noodles. The name of these is slipping from memory right now, but they are short, kind of like crackers because they are dry, about 1 inch long....dangit
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Kim J
Patience is the companion of wisdom. -Saint Augustine
How do I cook my eggs so they are yellow and not rubbery?
__________________ Margo
Quote:
Latter-day Saints as citizens are to seek out and then uphold leaders who will act with integrity and are wise, good, and honest. Principles compatible with the gospel may be found in various political parties.
You've got to cook the eggs long enough, but then like Sandy said, cool them quickly. I boil for 10-15 minutes, then drain out most of the hot water and cover with ice and a little cool water. The boiling time makes sure that they are completely cooked and not rubbery, but the cooldown makes sure they don't get that green stuff around the yolk.
Latter-day Saints as citizens are to seek out and then uphold leaders who will act with integrity and are wise, good, and honest. Principles compatible with the gospel may be found in various political parties.
What the others said, only the other trick is that "hard boiled eggs" is a misnomer. You put the eggs in the pot with enough water to cover them (plus about an inch more) and put them on the stove on medium. You cover the pot and wait til the water just comes to a boil. Turn off heat and let the eggs sit for about 12-15 minutes, depending on how you like them. I do them for the max time because the thought of jiggly eggs makes my skin crawl, but that's a personal choice. Drain off the hot water, and soak in cool water until cooled.
Before that my eggs were always green yolked. Now that I learned the trick, perfect eggs!
I'm with Melanie, I boil them for 15 minutes or an hour, depending on if I'm multi-tasking and forget about them.
But I DO make The Best Potato Salad Ever, according to my daughter. My recipe's a little different than Margaret's.
Lynn's Potato Salad
7 large potatoes - peeled, cubed and cooked until tender
1/2 large Vidalia onion, minced
8 hard boiled eggs, cubed (peel them, of course!)
One package Hormel bacon bits
About a cup or so of cheddar cheese
Ranch dressing
Miracle Whip or mayo (yuck on mayo)
Celery seed
Ground mustard
California Blend Garlic Pepper
Drain potatoes and cool.
Mix together eggs, onion, bacon and seasonings. Probably about 5 shakes each of them...I seriously just mix and taste to make sure it's to my liking.
Add ranch - enough to get the eggs and stuff moistened. Mix all that together.
Add potatoes and then enough Miracle Whip (about 1/4c?) to make the whole thing pretty creamy. Just before serving, add the cheese.
Not much of a recipe, but it's goooood.
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Coincidentally, I went to a real Orthodox Kosher deli in Westchester yesterday and tried a hot dog with potato salad on it. Messy, and surprisingly different from having the hot dog and potato salad next to each other on the plate.
__________________ MJ
It's extraordinary to me that the United States can find $700 billion to save Wall Street and the entire G8 can't find $25 billion dollars to saved 25,000 children who die every day from preventable diseases.~ Bono
We need a president who puts Barney Smith before Smith Barney. ~ Indiana resident and blue-collar worker Barney Smith
This is, I *swear* the way to make absolutely fail-safe perfectly perfect best boiled eggs ever. It's also a pain in the ass and I only do it about one in four times I make boiled eggs 'cause I'm lazy like that.
I found this online one time with pictures and everything but can't find it right now.
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1) Tall pan. You need to cover the eggs by about an inch of water, so if you are trying to cook a bunch of eggs at one time, limit yourself to 2 dozen.
2) Put eggs in the pan. Cover with 1 inch above, cold water.
3) High heat, get the water boiling.
4) When the water starts to boil, remove from heat. Let the eggs sit, covered, for exactly17 minutes.
5) Have a nice big bowl with ice cubes and ice water ready.
6) When the exactly 17 minutes is up, transfer your eggs to the ice water.
7) Think you are done? No! Put the pan *back* on heat, and bring it back up to a boil. Your eggs stay in the ice water exactly2 minutes.
8) Transfer the eggs, 6 at a time, back to the boiling water. Boil for (get ready) 10 seconds!
9) And then they go back in the ice water.
10) Leave in the ice water 15 - 20 minutes, and they are ready to peel.
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Whew. I'm exhausted just writing it. But these really are perfect eggs. The chilling stops the green line. The cold then hot again shrinks the egg away from the shell so they peel beautifully. The white is tender and not rubbery. Perfect!
And a pain.
__________________ "DON'T PANIC."
-- Douglas Adams
I'd have to print that out. But it might be worth if you can guarantee me that they not only look good but also peel perfect.
__________________ Margo
Quote:
Latter-day Saints as citizens are to seek out and then uphold leaders who will act with integrity and are wise, good, and honest. Principles compatible with the gospel may be found in various political parties.
I think I've gotten similar results by bringing the eggs to a boil, turning off the heat, and putting them in cold water after a while. (Usually, though, I cook them in my egg steamer, and they are perfect. But it only holds 9.)
__________________ "Death before dishonor. Nothing before coffee."
Yep. Got mine years ago, as a Christmas gift from an aunt, and it came from Harry and David or some company like that, probably filled with candy. I bought one just like it at a garage sale, just in time for the original one to quit. It's so old, I think the lid is made from Bakelite, lol. Here's an updated version. I'm glad someone still makes them! I used to use mine to make soft boiled eggs when the kids were small. Ummm, soft boiled eggs with toast men..... Oster 4716 Egg Cooker: Etail Electronics
__________________ "Death before dishonor. Nothing before coffee."
My recipe's a little different than Margaret's. 
