BLT pasta salad

This has been in my recipe box forever - so I'm not sure where it came from. This is light so a good pick for those hot days when you just don't feel like eating much. by Laura36

30 min | 15 min prep

SERVES 16

• 1 (7 ounce) package rotini pasta or other pastas, cooked and drained
• 8 slices bacon, cooked and crumbled
• 1 cup mayonnaise or salad dressing
• 1/4 cup lemon juice concentrate
• 2 teaspoons sugar
• 1 large tomato, seeded and chopped
• 1/4 cup green onion, sliced
• 2 teaspoons chicken flavor instant bouillon
• 4 cups lettuce, thinly sliced

Let's do it !

1. Combine mayo, lemon juice, sugar and bouillon for the dressing.
2. Combine all remaining ingredients -- I recommend waiting until you are ready to serve before mixing in the lettuce.

Italian Chopped Salad in Shells

"I just found this on Recipegoldmine.com. Haven't made this yet, but they sound like an incredible appetizer for a cookout or picnic. Prep time includes 2 hour chilling time." --by yooper

3¼ hours | 3 hours prep

36 appetizers- Great for party..

• 1 (16 ounce) package jumbo pasta shells
• 4 cups chopped romaine lettuce
• 1/2 cup chopped fresh basil
• 1 cup coarsely chopped cooked chicken
• 1 cup coarsely chopped tomato
• 3/4 cup coarsely chopped cucumber
• 3 ounces italian hard salami, chopped
• 1/3 cup roasted garlic vinaigrette dressing

Let's do it!

1. Cook pasta shells as directed on the package.
2. Drain and cool.
3. Place remaining ingredients except vinaigrette in a medium bowl.
4. Pour vinaigrette over the salad, toss to coat.
5. Stuff the shells with the salad.
6. Cover and refrigerate 2 hours before serving.

Colcannon - St. Patrick

=) Irish mash potatoes- I'm going to add bacon to it, next year..

"This recipe came from a Prince Edward Island, Canada cookbook, if I remember correctly. I do not know the title to it or if it is still in print. There are many different recipes for colcannon, this one is my favorite, the only one I make now."- by Jan H.

1 hour | 15 min prep

SERVES 6

• 3-4 medium potatoes, peeled and cut in quarters
• 2 tablespoons milk or light cream
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups chopped cabbage
• 2 tablespoons butter or margarine
• 1/4 cup chopped onion
• 2 tablespoons butter (for frying)

Let's do it !

1. Cook potatoes in boiling water till tender; drain, reserving water.
2. Place in a large bowl.
3. Mash with hand masher till well-mashed.
4. (I find the electric mixer makes it too gooey).
5. Add milk, salt and pepper and beat till fluffy.
6. In the same saucepan as potatoes were cooked in, cook cabbage in reserved potato water for 6 to 8 minutes, until tender.
7. Drain.
8. Meanwhile, melt 2 tablespoons butter in frying pan and saute onion until tender.
9. Add mashed potato and cooked cabbage to the onion.
10. Heat throughly, stirring constantly.
11. Place in a heated serving dish.
12. Serve hot, topped with butter.

;) St. Patrick -Corned beef

A huge pot- anyone want some? I wish I could have cooked the meat a few more hours..

4 hours | 20 min prep

SERVES 10

• 4 lbs flat cut corned beef brisket
• 1 (12 ounce) bottle Guinness draught (make sure you use Guinness draught, not stout as it will turn it bitter!)
• 1 medium yellow onion, peeled and cut into wedges
• 3 garlic cloves, minced
• 1 bay leaf
• 1/4 teaspoon ground cinnamon
• 1/8-1/4 teaspoon ground cloves (to taste)
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground black pepper
• 1 head cabbage, cut into wedges, rinsed and drained
• 6 medium white potatoes, peeled and quartered
• 1-2 lb carrot, peeled and cut into 3-inch pieces

Let's do it!

1. Rinse corned beef under cold water, and pat dry.
2. In a Dutch oven, or other large pot with a cover, brown corned beef well on all sides over high heat.
3. Pour Guinness over the meat, and add enough water to just cover the brisket.
4. Add the onion, garlic, bay leaf, cinnamon, cloves, allspice and pepper to the pot.
5. Bring pot to a boil and skim off any foam.
6. Reduce heat to a simmer. Cover pot and simmer for 3 hours.
7. Add carrots, then potatoes and then the cabbage wedges to the pot.
8. Cover pot, and continue cooking until meat and vegetables are tender (about 20-30 minutes).
9. Remove meat and vegetables to warm serving platter/dishes, leaving the cooking liquid/sauce in the pot.
10. Over high heat, bring the cooking liquid to a boil, and cook until the amount of liquid is reduced by half (about 10 minutes).
11. Slice the corned beef; serve with the vegetables and the sauce on the side.
12. Note: Corned beef should always be sliced across the grain.

=) Sweet tomatoes- Joan's Broccoli madness salad

"I had this at a chain salad bar style restaurant in FL called Sweet Tomato's and found it on-line. Souplantation is another name for the chain. It was yummy. I make bacon in the microwave to save time and for easy clean up. If you use precooked baxon bits, this is a no-cook recipe. I think freshly crisped bacon is best but the other will do."-by Oolala

15 min | 5 min prep

SERVES 6 -8

• 1 bunch broccoli, uncooked, washed, cut into florets
• 1/2 cup cooked bacon, crumbled
• 1/2 cup cashews
• 1/3 cup raisins
• 1/4 cup red onion, chopped

DRESSING

• 1 cup mayonnaise
• 1/3 cup sugar
• 2 tablespoons apple cider vinegar

Let's do it !

1. Mix the broccoli, bacon, cashews, raisins and onions in a large bowl. In a second bowl, beat dressing ingredients together gently until smooth.
2. About 10 minutes before serving, toss the salad with the dressing to allow flavors to meld.
3. Serve on chilled salad dishes.

Ps.
The main reason I go to sweet tomatoes is for this salad, it's so good.. I got the family eating broccoli ! Ps. I blanched the broccoli- 2 minutes max over hot water and quickly in cold water. (so the broccoli is still crunchy.) Then I use a salad spinner to get all the water out, or else the dressing will be watery.. Enjoy

Publish Post

=) Spaghetti alla carbonara

Ingredients:

• 4 ounce(s) slab bacon or pancetta, diced in 1/4-inch pieces
• 2 tablespoon(s) olive oil
• 3 extra large eggs
• 1/4 cup(s) Italian parsley, chopped
• 1/4 teaspoon(s) kosher salt
• 1/4 teaspoon(s) red pepper flakes
• 1 pound(s) dried spaghetti
• 1/2 cup(s) grated Parmesan cheese

Let's do it !

1. Bring a large pot of salted water to a boil.
2. Cook bacon or pancetta in oil in a large, deep skillet over medium heat until golden brown and most of the fat has been rendered, about 8 to 10 minutes, then remove skillet from heat.
3. In a medium bowl, whisk eggs, parsley, salt, and red pepper flakes until combined.
4. Add pasta to boiling water and cook according to package directions, until al dente (tender yet still firm to the bite). Drain pasta, reserving 1 cup of the cooking water.
5. Add hot spaghetti to bacon mixture in skillet and toss well over medium-low heat until pasta is coated. Add egg mixture and a little of the cooking water; toss gently until spaghetti looks creamy. Add cheese and toss to combine. Serve immediately.

=) Bibimbap (비빔밥) Korean Mixed rice..

Bibimbap is delicious, gorgeous on the plate, and easily tweaked for different palates and spice levels. I've included 6 vegetables in this recipe, but you can easily make it with just 3 or 4 or what you happen to have in your fridge. Koreans usually eat this rice dish with some beef, but I usually top mine with just an egg fried sunny side-up.

Ingredients:

• 2 cups medium-grain Korean (or Japanese) rice
• 1 large cucumber, sliced into thin strips
• 1.5 cups bean sprouts, parboiled and squeezed of excess water
• 1.5 cups spinach, parboiled and squeezed of excess water (3/4 lb before cooking)
• 2 carrots, julienned
• 4 shiitake mushrooms, rehydrated if dried and then sliced
• 1 zucchini, sliced into thin strips
• 1/2 lb meat (optional, both and cooked ground meat work well)
• Fried egg as a topping (optional)
• 2 Tbsp sesame oil
• Sesame seeds

Let's do it !

1. Cook rice in rice cooker or on the stove.
   
   
2. Give cucumber strips a saltwater bath for 20 minutes and then drain.
   
   
3. Season spinach with 2 tsp sesame oil, 1 tsp salt, and a dash of sesame seeds.
   
   
4. Season bean sprouts with 2 tsp sesame oil, 1 tsp salt, and a dash of sesame seeds.
   
   
5. Sauté carrots with a dash of salt.
   
   
6. Sauté mushrooms with a dash of salt.
   
   
7. Sauté zucchini with a dash of salt.
   
   
8. Place cooked rice in large bowl and arrange vegetables on top.
   
   
9. If desired, beef or egg can be placed in the center.
   
   
10. Serve each with small bowls of red pepper paste (kochujang) and sesame oil.
    
    
11. To eat, add a small amount of oil and desired amount of red pepper paste to your bowl and mix everything together with a spoon.

(Serves 4)

http://www.youtube.com/watch#!v=19EkHqTQkZg