|
 |
|
|
|
“It’s a pasta salad varies with different ingredients. Why not try it!”
|
|
INGREDIENTS
1 (8 ounce) package medium pasta shells
1 (10 ounce) package frozen peas, thawed
1/4 pound deli ham, diced
1 cup diced Cheddar cheese
1/4 cup chopped onion
3 tablespoons mayonnaise
2 tablespoons vegetable oil
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
|
|
DIRECTIONS
- Fill a pot with lightly-salted water and bring to a boil. Stir in the shell pasta and cook until the pasta is tender but firm to the bite, about 11 minutes; drain.
- Stir the peas, ham, Cheddar cheese, onion, mayonnaise, vegetable oil, lemon juice, salt, and pepper in a large bowl; add the cooked pasta and stir to coat. Cover and refrigerate 1 hour, or until completely chilled, before serving.
|
|
|
|
|
|
|
|
|
|
|
“It is a prospective salad to prepare for a hot summer. Try it!
|
|
INGREDIENTS
4 cups cooked elbow macaroni
7 ounces sharp Cheddar cheese, diced
1 cup diced fully cooked ham
1 cup chopped dill pickles
3 hard-cooked eggs, chopped
1 small onion, finely chopped
3/4 cup mayonnaise
1 tablespoon Dijon mustard
|
|
DIRECTIONS
|
|
|
|
|
|
|
|
|
|
|
For people who love to eat crabs then this is imitation crab recipe would simply do the trick. It’s simple and so easy to make.
|
|
INGREDIENTS
* 2 egg, lightly beaten
* 1/2 cup milk
* 1/2 cup mayonnaise
* 1 teaspoon cornstarch
* 1/2 pound imitation crab meat, flaked
* 1 1/2 cups shredded Swiss cheese
* 1 (9 inch) unbaked pie crust
|
|
DIRECTIONS
- Set the oven to preheat settings of 350 degrees F.
- Combine eggs, milk, mayonnaise and cornstarch in a medium bowl. Add in imitation crab and Swiss cheese then pour it into the pie shell.
- Place it in the oven to bake for 40 minutes or until a knife inserted at the center comes out clean.
|
|
|
|
|
|
|
|
|
|
|
If you want a twist for your traditional egg Benedict recipe add in some smoked salmon and rye bread. You can make the sauce an hour prior to use or set aside at room temperature then reheat in broiler when ready to use.
|
|
INGREDIENTS
* 3/4 cup plain low-fat yogurt
* 2 teaspoons lemon juice
* 3 egg yolks
* 1/2 teaspoon prepared Dijon-style mustard
* 1/4 teaspoon salt
* 1/4 teaspoon white sugar
* 1 pinch ground black pepper
* 1 dash hot pepper sauce
* 8 eggs
* 8 slices rye bread
* 8 ounces smoked salmon, cut into thin slices
* 1 tablespoon chopped fresh parsley, for garnish
* 1 teaspoon capers, for garnish
|
|
DIRECTIONS
- For the sauce: Beat yogurt, lemon juice, egg yolks, mustard, salt, sugar, pepper and hot sauce on top of the double broiler. Let it cook over simmering water with constant stirring until the sauce has thickened or for about 8 minutes.
- Boil 2 quarts of salted water in a large stock pot. Break the eggs carefully one at a time into the boiling water. Reduce heat to medium when all the eggs have been added. Use a slotted spoon to remove the eggs when they have floated then drain briefly.
- For assembly: Toast bread slices then arrange it onto warm plates. Top each toasts with a smoked salmon slice and hot poached egg. Drizzle with yogurt sauce and use parsley and capers to garnish.
|
|
|
|
|
|
|
|
|
|
|
For a quick breakfast treat this recipe is the perfect choice. You may even use bagels or tortillas in place of pita bread.
|
|
INGREDIENTS
* 2 (8 ounce) packages cream cheese, softened
* 1 (16 ounce) container sour cream
* 1/3 cup chopped green onions
* 6 pita bread
* 10 ounces smoked salmon, chopped
* 1/4 cup chopped fresh tomato
* 2 tablespoons capers, drained
|
|
DIRECTIONS
- Set the oven to preheat settings of 350 degrees F.
- Combine cream cheese, sour cream and green onions. Use this mixture to spread the top of the whole pita rounds evenly. In a preheated oven, bake the rounds that were arranged on a lightly greased baking sheet for about 8 minutes.
- Place the warm pitas on a platter then sprinkle with salmon and use diced tomatoes and capers to garnish.
|
|
|
|
|
|
|
|
|
|
|
This recipe is based on an old Indian dish that goes way back to the days of Raj. It’s a delicious combination of smoked white fish, rice and eggs and they’re absolutely delicious!
|
|
INGREDIENTS
* 2 cups uncooked basmati rice
* 2 eggs
* 4 ounces smoked haddock, or other white fish
* 1 bay leaf
* 1 cup milk, or as needed
* 1 tablespoon butter
* 1 teaspoon curry powder
* 4 green onions, chopped
* 1/4 cup frozen green peas
* salt and pepper to taste
* 1/2 cup low-fat plain yogurt
|
|
DIRECTIONS
- Cook rice as ordered in packaging directions. Drain then set aside.
- In a saucepan cover eggs in cold water then bring to a boil. Remove from heat immediately when done then cover. Set aside to let the eggs stand in hot water for 12 minutes. When done and cooled, peel eggs and chop.
- In a small skillet, place haddock with bay leaf. Cover the fish with enough milk then bring it to a simmer over medium heat. Place the fish in platter to flake using a fork then set aside. Discard the liquid mixture.
- In a skillet, melt butter over medium-high heat. Add in curry powder then mix in peas and onions. Fry the mixture for a few minutes then mix in cooked rice, eggs and fish. With a gentle stir add in salt and pepper to taste. Heat through then serve with yogurt.
|
|
|
|
|
|
|
|
|
|
|
If you know how to use your spices then you would truly enjoy a variation for this recipe. It’s delicious and so easy to prepare. Perfect for breakfast and even brunch treats!
|
|
INGREDIENTS
* 2 teaspoons dried sage
* 2 teaspoons salt
* 1 teaspoon ground black pepper
* 1/4 teaspoon dried marjoram
* 1 tablespoon brown sugar
* 1/8 teaspoon crushed red pepper flakes
* 1 pinch ground cloves
* 2 pounds ground pork
|
|
DIRECTIONS
- Combine sage, salt, ground black pepper, marjoram, brown sugar, crushed red pepper and cloves in a small bowl until mixed thoroughly.
- In a large bowl, place the pork then add the variety of spices. Use hands for mixing and shaping patties.
- In a large skillet, sauté the patties over medium-high heat for about 5 minutes for each side.
|
|
|
|
|
|
|
|
|
|
|
A great dish for the fearless palate, spicy sausage with mouth watering cream cheese in crescent roll wraps. You may add some thin slices of pepperoni on the bottom of the crescent roll, followed by sausage mixture and any toppings you desire.
|
|
INGREDIENTS
* 1 pound fresh, ground spicy pork sausage
* 1 (8 ounce) package cream cheese
* 2 (8 ounce) packages refrigerated crescent rolls
* 1 egg white, lightly beaten
* 1 tablespoon poppy seeds
|
|
DIRECTIONS
- Set the oven to preheat settings of 350 degrees F.
- Lightly brown sausage in a medium skillet and drain. Add cream cheese to hot sausage and stir until the cheese melts. When the mixture is creamy set aside to cool.
- Divide crescent rolls then place it to form two rectangles. Pour the sausage mixture in lengthwise manner to form a log at the center of the rectangles. Fold starting from the long side to cover the sausage mixture. Arrange on an ungreased cookie sheet seam facing the bottom. Brush with egg white then sprinkle the top with poppy seeds.
- Place it in the oven to bake for 20 minutes or until crust is golden. When it has cooled completely make a 1 ½ inch slices.
|
|
|
|
|
|
|
|
|
|
|
This may be the greatest breakfast treat you may have and serve. If you’re short on diced ham the taste would still be absolutely delicious.
|
|
INGREDIENTS
* 1 (32 ounce) package frozen hash brown potatoes
* 8 ounces cooked, diced ham
* 2 (10.75 ounce) cans condensed cream of potato soup
* 1 (16 ounce) container sour cream
* 2 cups shredded sharp Cheddar cheese
* 1 1/2 cups grated Parmesan cheese
|
|
DIRECTIONS
- Set oven to preheat settings of 375 degrees F.
- Mix hash browns, ham, cream of potato soup, sour cream and Cheddar cheese in a large bowl. Spread this mixture evenly on a lightly greased 9 x 13 inch baking dish then sprinkle the top with Parmesan cheese.
- Place it in the oven to bake for an hour or until the mixture turns bubbly and lightly brown. Serve while hot
|
|
|
|
|
|
|
|
|
|
|
For an easy to make breakfast or brunch treat this recipe would definitely beat the charts. You may substitute for other meat but using deli ham can cut cooking time in half.
|
|
INGREDIENTS
* 12 eggs
* 1/3 cup milk
* 3 slices cooked ham, diced
* 2 green onions, minced
* salt and pepper to taste
* 4 ounces Cheddar cheese, shredded
* 4 (10 inch) flour tortillas
* 1/2 cup salsa
|
|
DIRECTIONS
- Whisk eggs together with milk. Over medium-high heat, place a lightly oiled skillet then cook egg mixture. Stir occasionally. When the eggs are almost done add in ham, green onions, salt and pepper.
- Use ¼ of the egg mixture to top each tortilla. Sprinkle with cheese then fold tortilla to make a roll. Top with salsa if preferred.
|
|
|
|
|
|
|
