SEASONAL -  Summer Recipes (1023 views) Notify me whenever anyone posts in this discussion.Subscribe
 
From: Margie (ILovePhotos) Posted by hostDec-8 10:05 PM 
To: All  (1 of 475) 
 63.1 

Refreshing Watermelon Salad

INGREDIENTS:

  • 3 tablespoons lime juice
  • 1 cup sliced red onion, cut lengthwise
  • 15 cups cubed watermelon
  • 3 cups cubed English cucumber
  • 1 (8 ounce) package feta cheese, crumbled
  • 1/2 cup chopped fresh cilantro
  • cracked black pepper
  • sea salt

 

DIRECTIONS:

 

  1. In a small bowl, pour lime juice over red onions.   Allow to marinate while assembling the salad.
  2. Gently combine the watermelon, cucumber, feta cheese, and cilantro in a large bowl.   Season with black pepper.   Toss watermelon salad with marinated onions and season with sea salt just before serving.

 

 

 
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From: Margie (ILovePhotos) Posted by hostDec-8 10:06 PM 
To: All  (2 of 475) 
 63.2 in reply to 63.1 

Minnesota Broccoli Salad

Minnesota Broccoli Salad

Ingredients:

  • 3 eggs
  • 1 pound broccoli, chopped
  • 1/4 cup finely chopped red onion
  • 1 cup green olives, sliced
  • 1 (4 ounce) jar diced pimentos, drained
  • 3/4 cup mayonnaise
  • 1 teaspoon dry mustard powder
  • 1/2 teaspoon celery seed
  • 1 tablespoon chopped fresh dill

Directions:

  1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch.   Cover the saucepan and bring the water to a boil over high heat.   Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes.   Pour out the hot water, then cool the eggs under cold running water in the sink.   Peel and chop once cold.
  2. Meanwhile, bring a large pot of lightly salted water to a boil.   Add the broccoli and cook uncovered until bright green and just tender, about 2 minutes.   Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process.   Once the broccoli is cold, drain well and set aside.
  3. Combine the red onion, hard-cooked eggs, green olives, pimentos, mayonnaise, mustard powder, celery seed, and dill in a mixing bowl.   Stir in the drained cooked broccoli.   Refrigerate overnight for best flavor.
 

 

 

 

 
From: Margie (ILovePhotos) Posted by hostDec-8 10:06 PM 
To: All  (3 of 475) 
 63.3 in reply to 63.1 

Pudding-Topped Fruit Salad

Ingredients:

  • 1 (20 ounce) can pineapple chunks
  • 1 (8 ounce) can crushed pineapple, undrained
  • 1 cup sour cream
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 2 medium ripe bananas, sliced
  • 2 cups fresh blueberries or frozen blueberries, thawed
  • 2 ripe peaches, peeled and sliced
  • 2 cups sliced fresh strawberries
  • 1 cup seedless green grapes
  • 1 cup seedless red grapes
  • fresh mint

Directions:

  1. Drain pineapple chunks, reserving juice; refrigerate pineapple. add water to juice if necessary to measure 3/4 cup.   In a bowl, combine the juice, crushed pineapple, sour cream and pudding mix until blended.   Cover and refrigerate for at least 3 hours.
  2. In a large bowl, combine the bananas, blueberries, peaches, strawberries, grapes and pineapple chunks.   Spread pudding mixture over the top.   Garnish with mint if desired.

 

 

 

 
From: Margie (ILovePhotos) Posted by hostDec-8 10:06 PM 
To: All  (4 of 475) 
 63.4 in reply to 63.1 

Tomato Asparagus Salad

Tomato Asparagus Salad

Ingredients:

  • 3/4 pound fresh asparagus, trimmed and cut into 1 1/2 inch pieces
  • 3 plum tomatoes, halved and sliced
  • 3/4 cup chopped red onion
  • 1/2 cup balsamic vinaigrette

Directions:

  1. Place asparagus in a steamer basket; place in a saucepan over 1 in. of water.   Bring to a boil; cover and steam for 5-7 minutes or until crisp-tender.   Drain and immediately place asparagus in ice water.   Drain and pat dry.
  2. In a large bowl, combine the asparagus, tomatoes and onion.   Drizzle with vinaigrette and gently toss to coat.   Serve with a slotted spoon.

 

 

 

 
From: Margie (ILovePhotos) Posted by hostDec-8 10:07 PM 
To: All  (5 of 475) 
 63.5 in reply to 63.1 

Lake Superior Shores Slaw

Superior Shores Slaw

Ingredients:

  • 8 slices bacon
  • 1 cup mayonnaise
  • 1/4 cup red wine vinegar
  • 1/4 cup sugar
  • 1 teaspoon celery seed
  • 1 (16 ounce) bag coleslaw mix
  • 1 green onion, chopped

Directions:

  1. Cook bacon in a large skillet over medium-high heat until crisp; drain, crumble, and set aside.
  2. Make the dressing by whisking together the mayonnaise, vinegar, sugar, and celery seed in a small bowl.
  3. Toss together the coleslaw mix and green onion in a large bowl; add the dressing and toss to coat; stir in the bacon.   Serve immediately.

 

 

 

 
From: Margie (ILovePhotos) Posted by hostDec-8 10:07 PM 
To: All  (6 of 475) 
 63.6 in reply to 63.1 

Spaghetti Salad II

Spaghetti Salad II

Ingredients:

  • 1 pound spaghetti
  • 1 tablespoon grated Parmesan cheese
  • 1 tablespoon sesame seeds
  • 1 teaspoon poppy seeds
  • 2 teaspoons seasoning salt
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1 cucumber, chopped
  • 1 red onion, chopped
  • 1 red bell pepper, chopped
  • 1 orange bell pepper, chopped
  • 2 tomatoes, chopped
  • 1 head fresh broccoli, chopped
  • 1 (16 ounce) bottle Italian-style salad dressing

Directions:

  1. Cook spaghetti in a large pot with boiling salted water. Rinse with cool water, drain.
  2. Place grated Parmesan cheese, sesame and poppy seeds, seasoning salt, paprika, garlic powder, black pepper, cayenne pepper, chopped cucumber, onion, red and yellow pepper, tomatoes, and broccoli in a large bowl.
  3. To large bowl add cooled pasta.   Pour entire bottle of Italian dressing over pasta and vegetables.   Mix well.
  4. Refrigerate pasta salad for at least 2 hours.   Serve.

 

 

 

 
From: Margie (ILovePhotos) Posted by hostDec-8 10:08 PM 
To: All  (7 of 475) 
 63.7 in reply to 63.1 

Italian Chicken Salad

Italian Chicken Salad

 

 

 

 

 

 

INGREDIENTS:

MARINADE
1 (8-ounce) bottle Italian dressing
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon Creole seasoning (optional)

 

 

  CHICKEN SALAD
8 thin-sliced boneless, skinless chicken breasts
Mixed salad greens
Cherry tomatoes

 

Directions:

1. Combine the marinade ingredients in a medium-size bowl and whisk them to blend.  Set aside 1/2 cup of the mixture for basting the chicken on the grill.

2. Place the chicken breasts in a gallon-size zip-lock bag and pour in the remaining marinade.  Press the air out of the bag and seal it.  Turn the bag to thoroughly coat the chicken, then place it in a bowl and refrigerate it for at least 1 hour, turning it occasiona
...[Message truncated]

 

 

 

 
From: Margie (ILovePhotos) Posted by hostDec-8 10:08 PM 
To: All  (8 of 475) 
 63.8 in reply to 63.1 

Ladybugs On A Stick

Ladybugs on a Stick

 

 

 

 

 

 

 

INGREDIENTS:

Red grapes
Strawberries
Mini chocolate chips
Honeydew melon

 

DIRECTIONS:

1. For each one, push half of a red grape onto a trimmed wooden skewer for the head.

2. Next, push on a hulled strawberry body and score the back to create wings.

3. For spots, use a toothpick to gently press mini chocolate chips, tips down, into the fruit.  Arrange the skewers on a honeydew melon half.

 

 

 

 

 
From: Margie (ILovePhotos) Posted by hostDec-8 10:08 PM 
To: All  (9 of 475) 
 63.9 in reply to 63.1 

Rainbow Coleslaw

 

INGREDIENTS:

2 cups shredded green cabbage
2 cups shredded red cabbage
1 carrot, shredded with vegetable peeler
1 red bell pepper, in thin strips
1 yellow bell pepper, in thin strips
1/3 cup raisins
1/4 cup low-fat mayonnaise
2 tbsp. vinegar
1/2 onion, minced
Salt and pepper

 

DIRECTIONS:

1. Put the cabbage, carrot, red and yellow bell peppers in a bowl with the raisins.  In a separate bowl, combine the mayonnaise, vinegar and onion and season with salt and pepper.  Stir the dressing into the cabbage mixture, toss, then chill for at least half an hour.  Makes 6 servings.

 

 

 

 
From: Margie (ILovePhotos) Posted by hostDec-8 10:09 PM 
To: All  (10 of 475) 
 63.10 in reply to 63.1 

New Potato Salad

 

INGREDIENTS:

8 to 10 slices of turkey bacon
5 lbs. new potatoes
6 hard-boiled eggs
4 stalks of celery
5 or 6 radishes
2 tbsp. white vinegar
1 cup mayonnaise
2 tbsp. prepared Dijon mustard
3 scallions

 

DIRECTIONS:

1. In a frying pan, cook the turkey bacon strips until crisp and let drain on a paper towel.   When cool, crumble the bacon into bits and store for later.

2. Scrub the new potatoes and place in a large pot.  Cover with water and bring to a boil.  Cook just until tender enough to pierce with a fork (about 20 minutes).   Drain and immediately plunge the potatoes into cold water to prevent further cooking.  When they are cool enough to handle, peel and cut the potatoes and put into a large bowl.

3. Chop the hard-boiled eggs and add to the potatoes.  Wash and chop the celery.  Scrub the radishes and slice very thin.  Add the vegetables to the potatoes and eggs.

4. In a separate mixing bowl, whip the vinegar, mayonnaise and mustard together, and fold into the other ingredients until they are evenly coated. Keep the salad chilled until it's time to eat.  Just before serving, sprinkle the crumbled turkey bacon on top and garnish with snipped scallions or radish rosettes.  Serves 10 to 12.

 

 

 

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