How to prepare Fruit Salad

January 24th, 2012 knox

Fruit Salad

Total Time: 10 mins

Prep Time: 10 mins

Cook Time: 0 mins

Ingredients:

Servings: 15

1 (29 ounce) can peach slices , undrained
1 (20 ounce) can pineapple chunks , undrained
1 (3 1/8 ounce) box dry vanilla instant pudding mix
1 lb strawberry , stemmed and quartered
1 banana , sliced
1/2 pint blueberries
1 bunch grapes (I use the red ones)
1 -2 tablespoon sugar (optional)
Directions:
1
In a large bowl, combine peaches, pineapples, and vanilla pudding mix.
2
This includes the juices from the cans.
3
Mix well until pudding is dissolved.
4
Stir in strawberries, banana, blueberries, grapes, and sugar if desired.
5
Chill.
Read more: http://www.food.com/recipe/fruit-salad-66575#ixzz1kP1ngpHn

1 (29 ounce) can peach slices , undrained

1 (20 ounce) can pineapple chunks , undrained

1 (3 1/8 ounce) box dry vanilla instant pudding mix

1 lb strawberry , stemmed and quartered

1 banana , sliced

1/2 pint blueberries

1 bunch grapes (I use the red ones)

1 -2 tablespoon sugar (optional)

Directions:

1. In a large bowl, combine peaches, pineapples, and vanilla pudding mix.

2. This includes the juices from the cans.

3. Mix well until pudding is dissolved.

4. Stir in strawberries, banana, blueberries, grapes, and sugar if desired.

5. Chill.

Famous Caesar Salad

January 24th, 2012 knox

Famous Caesar Salad

Total Time: 5 mins

Prep Time: 5 mins

Cook Time: 0 mins

Ingredients:

Servings: 4-6

1 large head romaine lettuce (washed over and thoroughly dried)
1 1/2 cups garlic-flavored croutons (or to taste, see Kittencal’s Garlic Croutons)
parmesan cheese
freshly grated black pepper (to taste)
DRESSING
2 anchovy fillets (or to taste)
2 fresh garlic cloves (or to taste)
1 cup mayonnaise (not salad dressing Hellman’s is best)
1/4 cup half-and-half cream or 1/4 cup milk
1/3 cup grated parmesan cheese
2 tablespoons fresh squeezed lemon juice
1 tablespoon Dijon mustard (Hellman’s Dijonnaise is best!)
salt and pepper
2 teaspoons Worcestershire sauce (or to taste) (optional)
buttermilk or half-and-half , for thinning
Directions:
1
In a small 2-cup mini food processor, process/mince the anchovy fillets and garlic together until finely minced (do this together and firstly, otherwise it will not get minced properly with the other ingredients).
2
Add in the remaining ingredients, and process for 30 seconds, or more until well mixed.
3
Adjust seasonings to taste.
4
Thin with buttermilk (or milk) for a thinner consistency if desired.
5
Store in fridge, covered in a glass container for 3 or more hours before using (the flavors become stronger when left in the fridge for a longer time).
6
Toss desired amount of dressing with Romaine lettuce and croutons.
7
Sprinkle with more grated Parmesan cheese if desired.
Read more: http://www.food.com/recipe/kittencals-famous-caesar-salad-116849#ixzz1kP18YBdw

1 large head romaine lettuce (washed over and thoroughly dried)

1 1/2 cups garlic-flavored croutons (or to taste, see Kittencal’s Garlic Croutons)

parmesan cheese

freshly grated black pepper (to taste)

DRESSING

2 anchovy fillets (or to taste)

2 fresh garlic cloves (or to taste)

1 cup mayonnaise (not salad dressing Hellman’s is best)

1/4 cup half-and-half cream or 1/4 cup milk

1/3 cup grated parmesan cheese

2 tablespoons fresh squeezed lemon juice

1 tablespoon Dijon mustard (Hellman’s Dijonnaise is best!)

salt and pepper

2 teaspoons Worcestershire sauce (or to taste) (optional)

buttermilk or half-and-half , for thinning

Directions:

1. In a small 2-cup mini food processor, process/mince the anchovy fillets and garlic together until finely minced (do this together and firstly, otherwise it will not get minced properly with the other ingredients).

2. Add in the remaining ingredients, and process for 30 seconds, or more until well mixed.

3. Adjust seasonings to taste.

4. Thin with buttermilk (or milk) for a thinner consistency if desired.

5. Store in fridge, covered in a glass container for 3 or more hours before using (the flavors become stronger when left in the fridge for a longer time).

6. Toss desired amount of dressing with Romaine lettuce and croutons.

7. Sprinkle with more grated Parmesan cheese if desired.

Baked Potato Salad

January 24th, 2012 knox

Baked Potato Salad

Total Time: 30 mins

Prep Time: 15 mins

Cook Time: 15 mins

Ingredients:

Servings: 6

8 potatoes , cubed (half peeled or half with skin)
2 teaspoons salt
6 slices bacon , diced & crisp cooked
6 green onions
2 cups cheddar cheese , shredded
16 ounces sour cream
1/4 teaspoon pepper
1 cup Miracle Whip
Directions:
1
Cube and boil potatoes with salt.
2
Drain.
3
Crumble bacon and slice onions (including tops).
4
Combine sour cream, pepper and Miracle Whip.
5
Add to potatoes.
6
Add bacon, onions and cheese (reserve some of each for top).
7
Mix with potatoes.
8
Pour into baking dish.
9
Top with reserved cheese, onions, and bacon.
10
Bake 350 for 10-15 minutes (until cheese melts).
Read more: http://www.food.com/recipe/loaded-baked-potato-salad-29767#ixzz1kP0YgNHq

8 potatoes , cubed (half peeled or half with skin)

2 teaspoons salt

6 slices bacon , diced & crisp cooked

6 green onions

2 cups cheddar cheese , shredded

16 ounces sour cream

1/4 teaspoon pepper

1 cup Miracle Whip

Directions:

1. Cube and boil potatoes with salt.

2. Drain.

3. Crumble bacon and slice onions (including tops).

4. Combine sour cream, pepper and Miracle Whip.

5. Add to potatoes.

6. Add bacon, onions and cheese (reserve some of each for top).

7. Mix with potatoes.

8. Pour into baking dish.

9. Top with reserved cheese, onions, and bacon.

10. Bake 350 for 10-15 minutes (until cheese melts).

Famous Greek Salad

January 24th, 2012 knox

Famous Greek Salad

Total Time: 10 mins

Prep Time: 10 mins

Cook Time: 0 mins

Ingredients:

Servings: 6-8

DRESSING
1 cup olive oil (can reduce to 3/4 cup)
1 extra large lemon, juice of (can use 2 lemons ( make certain that the lemon is at room temperature before squeezing)
2 -4 teaspoons dried oregano (start with 2 teaspoons)
3 teaspoons fresh minced garlic (about 2 medium cloves)
1 teaspoon dried basil
2 tablespoons red wine vinegar
1/2 teaspoon salt (or to taste)
1 teaspoon sugar
1/2 teaspoon fresh ground black pepper (or to taste)
SALAD INGREDIENTS
1 large romaine lettuce , chopped (or use 2 small)
2 -3 plum tomatoes , cut in wedges (use Roma tomatoes)
1 English cucumber (peeled, seeded and chopped)
1 red onion , cut in slices
1 green bell pepper (seeded and cut into rings or sliced) (optional)
1/2 lb feta cheese , crumbled (or to taste)
1 cup kalamata olive
Directions:
1
For the dressing; in a processor or use a wire whisk process/whisk the olive oil with lemon juice, 2 teaspoons dried oregano, garlic, dried, basil, red wine vinegar, salt and sugar until smooth (add in more oregano and lemon juice if needed).
2
Season with black pepper.
3
Chill in fridge for a couple of hours before using to blend flavors.
4
Place the salad ingredients in a large bowl.
5
Pour dressing over; toss to combine.
6
If desired allow the salad to sit at room temperature for 20 minutes before serving, or you can refrigerate for 1 hour (tossing a few time during sitting time).
Read more: http://www.food.com/recipe/kittencals-famous-greek-salad-66596#ixzz1kOzmyrZt

DRESSING

1 cup olive oil (can reduce to 3/4 cup)

1 extra large lemon, juice of (can use 2 lemons ( make certain that the lemon is at room temperature before squeezing)

2 -4 teaspoons dried oregano (start with 2 teaspoons)

3 teaspoons fresh minced garlic (about 2 medium cloves)

1 teaspoon dried basil

2 tablespoons red wine vinegar

1/2 teaspoon salt (or to taste)

1 teaspoon sugar

1/2 teaspoon fresh ground black pepper (or to taste)

SALAD INGREDIENTS

1 large romaine lettuce , chopped (or use 2 small)

2 -3 plum tomatoes , cut in wedges (use Roma tomatoes)

1 English cucumber (peeled, seeded and chopped)

1 red onion , cut in slices

1 green bell pepper (seeded and cut into rings or sliced) (optional)

1/2 lb feta cheese , crumbled (or to taste)

1 cup kalamata olive

Directions:

1. For the dressing; in a processor or use a wire whisk process/whisk the olive oil with lemon juice, 2 teaspoons dried oregano, garlic, dried, basil, red wine vinegar, salt and sugar until smooth (add in more oregano and lemon juice if needed).

2. Season with black pepper.

3. Chill in fridge for a couple of hours before using to blend flavors.

4. Place the salad ingredients in a large bowl.

5. Pour dressing over; toss to combine.

6. If desired allow the salad to sit at room temperature for 20 minutes before serving, or you can refrigerate for 1 hour (tossing a few time during sitting time).

Best Grape Salad

January 24th, 2012 knox

Best Grape Salad

Total Time: 15 mins

Prep Time: 10 mins

Cook Time: 0 mins

Ingredients:

Servings: 15

2 lbs green seedless grapes
2 lbs red seedless grapes
8 ounces sour cream
8 ounces cream cheese , softened
1/2 cup granulated sugar
1 teaspoon vanilla extract , to taste
Topping Ingredients
1 cup brown sugar , packed, to taste
1 cup crushed pecans , to taste
Directions:
1
Wash and stem grapes.
2
Set aside.
3
Mix sour cream, cream cheese, white sugar and vanilla by hand until blended.
4
Stir grapes into mixture, and pour in large serving bowl.
5
For topping: Combine brown sugar, and crushed pecans.
6
Sprinkle over top of grapes to cover completely.
7
Chill overnight.
Read more: http://www.food.com/recipe/best-grape-salad-35450#ixzz1kOyzhfwC

2 lbs green seedless grapes

2 lbs red seedless grapes

8 ounces sour cream

8 ounces cream cheese , softened

1/2 cup granulated sugar

1 teaspoon vanilla extract , to taste

Topping Ingredients

1 cup brown sugar , packed, to taste

1 cup crushed pecans , to taste

Directions:

1. Wash and stem grapes.

2. Set aside.

3. Mix sour cream, cream cheese, white sugar and vanilla by hand until blended.

4. Stir grapes into mixture, and pour in large serving bowl.

5. For topping: Combine brown sugar, and crushed pecans.

6. Sprinkle over top of grapes to cover completely.

7. Chill overnight.

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