Mac & Cheese Salad

Apr 23, 2012 by

Ingredients

  • 2 cups of uncooked shell pasta
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/8 cup cider vinegar
  • 1/8 cup sugar
  • 1 teaspoon pepper
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1 teaspoon garlic
  • 1 tablespoon Dijon mustard
  • 1/2 bell pepper
  • 1/2 red onion
  • 1/2 cup shredded cheddar cheese

Instructions

  1. Boil (8 minutes) drain and rinse the pasta with cold water set aside.
  2. Mix together in a bowl all of the ingredients except for the bell pepper, onion, and cheese.
  3. Mix the sauce with the pasta.
  4. Add in the chopped bell pepper, onion, and cheddar cheese.
  5. The longer it sits the better it taste.

Mac & Cheese Salad
 
Prep time
Cook time
Total time
 
Ingredients
  • 2 cups of uncooked shell pasta
  • 1 cup mayonnaise
  • ½ cup sour cream
  • ⅛ cup cider vinegar
  • ⅛ cup sugar
  • 1 teaspoon pepper
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • 1 teaspoon garlic
  • 1 tablespoon Dijon mustard
  • ½ bell pepper
  • ½ red onion
  • ½ cup shredded cheddar cheese
Instructions
  1. Boil (8 minutes) drain and rinse the pasta with cold water set aside.
  2. Mix together in a bowl all of the ingredients except for the bell pepper, onion, and cheese.
  3. Mix the sauce with the pasta.
  4. Add in the chopped bell pepper, onion, and cheddar cheese.
  5. The longer it sits the better it taste.

 

*Arrisje’s Recipe Card. Click on the pic below, save to your hard drive and print as a 4×6 picture*

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Chicken Salad

Apr 22, 2012 by

Chicken salad can really be just about any kind of salad that includes chicken as the primary ingredient. Some very commonly added ingredients can include: Celery, eggs, mayonnaise and different kinds of mustards.

The history of the first chicken salad has been traced back to 1863. In the town of Wakefield, Rhode Island, a man named Liam Gray combined leftover chicken with mayonnaise, tarragon, and grapes and sold it as a salad at his meat market, Town Meats. Today, the meat market is now a delicatessen and still serves the original chicken salad.

In the United States, chicken salad often is comprised of chopped white chicken meat, and salad dressing or mayonnaise. It’s often served as either a salad, or as a sandwich on wheat bread, accompanied by avocados, iceberg lettuce and tomatoes. It’s usually made to use tougher chicken, canned chicken or any leftovers so that they don’t go to waste.

Throughout Asia and most of Europe, chicken salad can be topped by a wide variety of different dressings for flavoring. It can also be accompanied by various vegetables, fresh leaves, pastas, noodles and rice.

Ingredients

  • 1/2 cup mayonaise
  • 1/3 cup yoghurt
  • 1/2 cup sweet pickle relish
  • 1/2 chopped celery
  • 1/2 cup crushed pecans
  • 1/2 cubed apple
  • 1 chicken breast or turkey
  • pepper and salt

Instructions

  1. Boil the chicken or turkey breast for about 20 minutes on simmer. Cut up the apple, crush the pecans and slice up the celery. Combine the mayonnaise with the yoghurt. Add to the same bowl you have the shredded chicken, apple, pecans and the relish. Mix well and add the pepper and salt. Refrigerate at least for an hour.

 

 

Chicken Salad
 
Prep time
Cook time
Total time
 
Ingredients
  • ½ cup mayonaise
  • ⅓ cup yoghurt
  • ½ cup sweet pickle relish
  • ½ chopped celery
  • ½ cup crushed pecans
  • ½ cubed apple
  • 1 chicken breast or turkey
  • pepper and salt
Instructions
  1. Boil the chicken or turkey breast for about 20 minutes on simmer. Cut up the apple, crush the pecans and slice up the celery. Combine the mayonnaise with the yoghurt. Add to the same bowl you have the shredded chicken, apple, pecans and the relish. Mix well and add the pepper and salt. Refrigerate at least for an hour.

 

*Arrisje’s Recipe Card. Click on the pic below and save to your hard drive. Print as a 4×6 picture*

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Atjar Tjampoer (Indonesian)

Apr 21, 2012 by

Atjar Tjampoer is an Indonesian sweet and sour dish. As the word Tjampoer (mixed) already says Atjar Tjampoer is a mixed pickled vegetable dish. The fresh flavor of Atjar is a good combination with spicy dishes. It is delicious with Nasi or Bahmi, satay and Babi Pangang, and as well with other dishes, like a hot dog 😉

In the US they have something similar which is called chow chow. The difference is the seasonings. With chow chow mustard seeds and celery seeds are used.

Ingredients

4 cups shredded cabbage
2 cups shredded carrots
3 cups bean sprouts
3 green onions
1/2 English Cucumber
1/2 Bell Pepper
2 tbsp crushed garlic
2 tsp Sambal Oelek
3 tsp ginger
3 tsp turmeric
1 -1/2 cups white vinegar
1 cup sugar
pinch of salt

Instructions

1.  You can buy the cabbage and carrots already shredded, or shred it yourself. Cut up the green onions and Bell Pepper. Cut the cucumber in half and take the seeds out and cut in small pieces.

2.   Put water in a pot and add a pinch of salt. When the water comes to a boil add the shredded cabbage and carrots. Cook for 5 minutes. Take the cabbage and carrots out and let it drain in the strainer. Add the bean sprouts to the boiling water and boil for 3 minutes. Take them out and add to the strainer. Then add the green vegetables (green onions, bell pepper and the cucumber) to the boiling water also boil for 2 min. Add them on top of all the other vegetables.

3.   Heat the sunflower oil in a pan. Fry the Sambal Oelek, garlic, turmeric and ginger for 2 minutes. Add the vinegar and sugar; stir till the sugar is dissolved. Add all the vegetables boil softly for 2 minutes. Put in a bowl and let cool.

4. You can also preserve the Atjar, the dishwasher is fine for the jars; especially if it has a “sanitize” cycle. I get that going while I’m preparing everything else, so it’s done by the time I’m ready to fill the jars. Put the hot vegetables in sterilized screw-lid jars (metal lids with a ‘dome’ in the middle are handy) Screw the lids on. Place jars upside down until cooled completely the ‘dome’ in the lid will be down, this is to check if the jar closed well. Can be kept for at least a year store in a dark place to avoid having the color goes away.

 

 

*My Recipe Card. Click on the pic below, save to your hard drive and print as a 4×6 picture*

Atjar Tjampoer Recipe Card


Atjar Tjampoer
 
Prep time
Cook time
Total time
 
Atjar Tjampoer is an Indonesian sweet and sour dish. As the word Tjampoer (mixed) already says Atjar Tjampoer is a mixed pickled vegetable dish. The fresh flavor of Atjar is a good combination with spicy dishes. It is delicious with Nasi or Bahmi, satay and Babi Pangang, and as well with other dishes, like a hot dog 😉 In the US they have something similar which is called chow chow. The difference is the seasonings. With chow chow mustard seeds and celery seeds are used.
Author:
Recipe type: Condiment
Cuisine: Indonesian
Ingredients
  • 4 cups shredded cabbage
  • 2 cups shredded carrots
  • 3 cups bean sprouts
  • 3 green onions
  • ½ English Cucumber
  • ½ Bell Pepper
  • 2 tbsp crushed garlic
  • 2 tsp Sambal Oelek
  • 3 tsp ginger
  • 3 tsp turmeric
  • 1 -1/2 cups white vinegar
  • 1 cup sugar
  • pinch of salt
Instructions
  1. You can buy the cabbage and carrots already shredded, or shred it yourself. Cut up the green onions and Bell Pepper. Cut the cucumber in half and take the seeds out and cut in small pieces.
  2. Put water in a pot and add a pinch of salt. When the water comes to a boil add the shredded cabbage and carrots. Cook for 5 minutes. Take the cabbage and carrots out and let it drain in the strainer. Add the bean sprouts to the boiling water and boil for 3 minutes. Take them out and add to the strainer. Then add the green vegetables (green onions, bell pepper and the cucumber) to the boiling water also boil for 2 min. Add them on top of all the other vegetables.
  3. Heat the sunflower oil in a pan. Fry the Sambal Oelek, garlic, turmeric and ginger for 2 minutes. Add the vinegar and sugar; stir till the sugar is dissolved. Add all the vegetables boil softly for 2 minutes. Put in a bowl and let cool.
  4. You can also preserve the Atjar, the dishwasher is fine for the jars; especially if it has a "sanitize" cycle. I get that going while I'm preparing everything else, so it's done by the time I'm ready to fill the jars. Put the hot vegetables in sterilized screw-lid jars (metal lids with a 'dome' in the middle are handy) Screw the lids on. Place jars upside down until cooled completely the 'dome' in the lid will be down, this is to check if the jar closed well. Can be kept for at least a year store in a dark place to avoid having the color goes away.

 

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