Whipped Carrot Salad

Ingredients

1 (6 ounce) package orange gelatin
2 cups boiling water
1 (8 ounce) package reduced-fat cream cheese, cubed
2 (8 ounce) cans unsweetened crushed pineapple, drained
1 cup finely grated carrots
1 (8 ounce) tub reduced-fat whipped topping
Directions

In a bowl, dissolve gelatin in boiling water. Place cream cheese in a food processor or blender; cover and process until smooth. While processing, gradually add dissolved gelatin; process until smooth. Pour into a large bowl. Stir in pineapple and carrots; fold in whipped topping. Pour into a serving bowl. Refrigerate for 2 hours or until firm.

Carrot Gelatin Salad

Ingredients:

• 1 (6 ounce) package lemon flavored gelatin mix


• 1 (20 ounce) can crushed pineapple, drained with juice reserved


• 4 large carrots, shredded

Preparations:

1. In a large bowl, prepare the lemon gelatin according to package directions using reserved pineapple juice in place of some of the water. Refrigerate until thickened, about 1 hour.


2. When the gelatin has thickened, stir in pineapple and shredded carrot. Cover and refrigerate until set, at least 4 hours.

Dilly-Of-A-Baked Potato Salad

Ingredients:

• 3 russet potatoes


• 2 tablespoons vegetable oil


• 1/2 cup chopped onion


• 2 tablespoons all-purpose flour


• 1 teaspoon prepared mustard


• 1/4 teaspoon celery seed


• 1/3 teaspoon salt


• 1/2 cup water


• 2 tablespoons cider vinegar


• 1/2 cup chopped green bell pepper


• 1/4 cup shredded carrots


• 1/2 teaspoon chopped fresh dill weed


• 1/4 cup grated Parmesan cheese for topping

Preparations:

1. Preheat oven to 350 degrees F (175 degrees C).


2. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 to 20 minutes. Drain and cool. Peel potatoes and slice 1/4 inch thick; set aside.


3. Heat oil in a medium-size skillet; saute onion until soft. Stir in flour, mustard, celery seed and salt. Gradually add water and vinegar; cook over low heat, stirring constantly, until mixture boils and thickens.


4. In a mixing bowl, combine the potatoes, green pepper, carrots and dill; add sauce and mix well. Spoon half the mixture into a shallow 8x8 inch baking dish and sprinkle with half the cheese. Cover with remaining potato mixture and cheese.


5. Bake uncovered at 350 degrees F (175 degrees C) for 15 to 20 minutes, or until cheese is melted and vegetables are heated through.

Delicious Potato Salad Bake

Ingredients:

• 8 potatoes


• 12 slices bacon


• 2 onions, finely chopped


• 1 cup sliced mushrooms


• 1 cup heavy cream


• 1/2 cup milk


• 1 1/2 cups shredded mozzarella cheese


• salt and pepper to taste

Preparations:

1. Preheat oven to 325 degrees F (165 degrees C). Butter or grease one 8x16 inch baking dish.


2. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.


3. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Add onions, mushrooms, salt and pepper. Cook until onions and mushrooms are soft.


4. Slice potatoes and place a thin layer in the baking dish. Follow with a layer of the bacon mixture and repeat layers until all ingredients are used. Pour cream and milk over layers; sprinkle with grated cheese.


5. Bake for approximately 35 minutes, or until cream and milk have almost reduced completely.

Marinated Tomato Salad

Ingredients:

5 medium tomatoes, sliced
1/4 pound fresh mushrooms, sliced
3/4 cup vegetable oil
1/4 cup red wine vinegar
3 garlic cloves, minced
1 tablespoon minced fresh parsley
1/2 teaspoon salt

Preparations:

In a large shallow dish, layer the tomatoes and mushrooms. In a bowl, whisk the oil, vinegar, garlic, parsley and salt. Pour over vegetables. Cover and refrigerate for at least 4 hours, turning occasionally. Serve with a slotted spoon.

Tomato, Cucumber and Red Onion Salad with Mint

Ingredients:

• 2 large cucumbers - halved lengthwise, seeded and sliced


• 1/3 cup red wine vinegar


• 1 tablespoon white sugar


• 1 teaspoon salt


• 3 large tomatoes, seeded and coarsely chopped


• 2/3 cup coarsely chopped red onion


• 1/2 cup chopped fresh mint leaves


• 3 tablespoons olive oil


• salt and pepper to taste

Preparations:

1. In a large bowl, toss together the cucumbers, vinegar, sugar and salt. Let stand at room temperature for an hour, stirring occasionally.


2. Add tomatoes, onion, mint and oil to cucumbers and toss to blend. Season to taste with salt and pepper.

Bacon Broccoli Salad

Ingredients:

• 10 bacon strips, cooked and crumbled


• 1 cup fresh broccoli florets


• 1/2 cup raisins


• 1/2 cup sunflower seeds


• 1/2 cup mayonnaise


• 1/4 cup sugar


• 2 tablespoons vinegar

Preparations:

1. In a medium bowl, combine bacon, broccoli, raisins and sunflower seeds; set aside. Mix together mayonnaise, sugar and vinegar; pour over broccoli mixture and toss to coat. Cover and chill for 1 hour. Stir before serving.

Corn, Sweet Onion, and Tomato Salad

Ingredients:

• 3 (11 ounce) cans whole kernel corn


• 2 large tomatoes, diced


• 1 large sweet onions, cut into thin strips


• 4 green onions, chopped


• 1 bunch cilantro leaves, minced into tiny strips


• 2 limes, juiced


• 1/3 cup rice vinegar


• kosher salt to taste

Preparations:

1. In a large bowl, combine corn, tomatoes, sweet onion, green onion, and cilantro. Squeeze lime juice over mixture, and mix in. Stir in rice vinegar to taste; the amount you use will depend on the sweetness of the corn, and the acidity of the lime. Season with kosher salt. Cover, and chill for 45 minutes to an hour. Stir before serving.

Roquefort Pear Salad

Ingredients:

• 1 head leaf lettuce, torn into bite-size pieces


• 3 pears - peeled, cored and chopped


• 5 ounces Roquefort cheese, crumbled


• 1 avocado - peeled, pitted, and diced


• 1/2 cup thinly sliced green onions


• 1/4 cup white sugar


• 1/2 cup pecans


• 1/3 cup olive oil


• 3 tablespoons red wine vinegar


• 1 1/2 teaspoons white sugar


• 1 1/2 teaspoons prepared mustard


• 1 clove garlic, chopped


• 1/2 teaspoon salt


• fresh ground black pepper to taste

Preparations:

1. In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.


2. For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.


3. In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.

Tuna Salad for Sandwiches

Ingredients:
1 can (approximately 7 ounces) tuna, drained
3 tablespoons teaspoons mayonnaise
2 tablespoons finely chopped celery
dash of Worcestershire sauce
2 teaspoons chili sauce
1 tablespoon fresh lemon juice
1 small cucumber, optional
sliced bread or toast

Preparations:
Mix tuna with mayonnaise, celery, Worcestershire sauce, chili sauce, lemon juice, adding a little more mayonnaise if not moist enough. Peel and thinly slice cucumber. Spread tuna mixture on toast or bread slice, top with thinly sliced cucumber and top with another slice of bread or toast.
Makes about 1 1/4 cups.

Crispy Fish

Ingredients:

2 cups dry potato flakes
1 cup all-purpose flour
1 tablespoon garlic powder
1 tablespoon seasoning salt
1 tablespoon ground black pepper
2 teaspoons cayenne pepper, or to taste
4 (6 ounce) fillets cod
2 cups butter flavored shortening, for frying

Preparations:

In medium bowl, combine the potato flakes, flour, garlic powder, seasoning salt, black pepper, and cayenne pepper.
Soak fish filets in bowl of cold water.
In a deep skillet or deep fryer, melt and heat the shortening to 350 degrees F (175 degrees C).
Dredge fish filets in dry mixture and fry in the hot oil for 5 minutes or until fish flakes apart easily. Remove from oil and place on paper towels to absorb excess oil.

Marinated Grilled Shrimp

Ingredients:

3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined
skewers

Preparations:

In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

Potato Salad

Preparations:

Pick a Potato.
Don't overlook the most essential part of your potato salad: the spuds!
Among the best varieties for potato salad are Yellow Finn, Yukon Gold, and red potatoes. Their high moisture content will give them a more pleasant texture when cold, and their waxier flesh holds up better to chopping and to tossing with dressing than drier, more mealy potatoes, like Russets.
If you wish to add a little extra color and texture to your salad, leave the skins on. Just be sure to scrub them thoroughly before you begin; "gritty" is one texture that nobody likes! Once you've either scrubbed or peeled your potatoes, cut them into bite-size chunks, place them in a pot, and cover them with water. Bring them to a boil, then generously salt the water. Reduce the heat if necessary to keep the pot at a gentle boil.
Depending on your definition of "bite-size," the potatoes will take between 8 and 15 minutes to cook. As soon as they're tender enough to bite through easily, drain them. Remember that the potatoes will continue cooking a little bit even after they've been drained.
If you're making a hot potato salad to be served immediately, have your dressing ready and standing by. Otherwise, spread the potatoes out on a baking sheet in a single layer to cool. This is a good time to add some seasonings, since potatoes are at their most absorbent when they're still hot. Add salt, pepper, dried herbs, and a sprinkle of your favorite vinegar.
When the potatoes are no longer steaming, transfer them to the refrigerator to chill.
Mixing the Salad:
While your potatoes cool, mix the rest of the salad ingredients together.
Some people prefer the simple route, with just a few additions; others like as many extras as they can pack into the bowl while still leaving room for the taters!
Whether you're making creamy or vinegary potato salad, some favorite choices for seasoning the dressing are cider vinegar, lemon juice, pickle juice, horseradish, paprika, hot pepper sauce, dried and fresh herbs, and any variety of prepared mustard from plain yellow to stone-ground or Dijon-style to extra spicy.
Dill, chives, and parsley are especially good partners with potato salad, but some other potato-friendly herbs are sage, tarragon, basil, thyme, and rosemary.
Apart from herbs and spices, there are many other delicious additions:
Tomatoes, cucumbers, apples, bell peppers of any color, pickles, capers, chiles, peas, celery, red onions, green onions, shallots, olives, fennel, pimentos, watercress, and artichoke hearts
Crumbled cheeses including Gorgonzola, blue cheese, smoked cheddar, or feta
Toasted nuts and seeds, especially sunflower seeds, almonds, walnuts, sesame seeds, or pecans
Tidbits of cooked or cured meats like salami, ham, prosciutto, smoked salmon, shrimp, chicken, or bacon
And, of course, hard-cooked eggs
Once you've chosen your ingredients, mix everything together well, and take a taste. Need more salt? Vinegar? Spice? Adjust seasonings before you start tossing the dressing with the potatoes; the less you stir, the prettier your salad will look. And remember, the potatoes are much blander than the dressing; a spoonful of strong-tasting dressing may be just right once it's mixed with the potatoes. Also, the flavors will intensify with time. If you can manage it, make your potato salad a day ahead to achieve optimum flavor.

Beef Steak

 Beef Steak Ingredients:

• 3/4 kilo tender pork or beef steaks, sliced


• 1 tablespoon kalamansi or lemon juice


• 5 tablespoons soy sauce


• 3 cloves of garlic


• 1 small piece ginger, crushed


• 1/2 teaspoon ground black pepper


• 1/2 cup onions, sliced in rings


• 4 tablespoons cooking oil
  
  
  Preparations:

• Marinate the pork or beef steak in kalamansi (lemon) juice, garlic, ginger, soy sauce and pepper for 30 minutes.


• In a frying, add cooking oil. Add the marinated pork or beef steak and cook slow until done.


• Increase heat for a minute or two to brown steaks.


• Add the sliced onions and continue to cook for another minute.


• Serve on a platter including the oil and sauce.


• Best served with hot plain rice.