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  Creamy Macaroni Fruit Salad Macaroni fruit salad is a type of pasta salad. Homemade macaroni fruit salad is a very famous dessert in Philippines made mostly during festive season or special occasion. Macaroni fruit salad recipe is made with cooked macaroni, sweetened condensed milk, mayonnaise and other fruit cocktails. Ingredients  300 grams macaroni, uncooked 400 grams can fruit cocktail, well drained 150 grams red nata de coco, drained 150 grams green nata de coco, drained 3/4 cup cubed cheddar cheese 1 cup mayonnaise 250 ml kremdensada (combined cream and condensed milk) 250 ml nestle cream 1 & 1/2 litres of water for boiling 1 tsp salt  1/2 tbsp oil  How to make sweet macaroni fruit salad  Instructions 1. Boil 300 grams salad macaroni in water according to package instructions( usually 10 minutes). Remove from heat and drain excess water. Set aside for at least 2 hours.  2. In a big mixing bowl, put-in cooked salad macaroni, add drained fruit coc...

😋The Best Fruit Salad😋  WHAT YOU NEED : Strawberry: nice red color with no dark spots Pineapple: choose the one that have a sweet smell of pineapple.  Blueberries  Red grapes  Kiwi  Mandarin oranges  Bananas (optional)  Lemon “gives flavor”. METHOD OF WORK : how to prepare fruits for salad!?  1. Before starting the preparation, wash each fruit separately. Simply because there is one type of fruit that needs to be washed more than the other. 2. Keep in mind that you should cover the fruits while cutting others. how to make the best fruit salad recipe!?  1. The fruits mus be chopped, except the blueberries. You can then add them to a large mixing bowl. 2. Blend together honey, lime zest, and lemon juice in a small mixing bowl. 3. Make sure the fruits are put on top immediately before serving. Evenly toss it. 4. We don’t recommend you use frozen fruits in this recipe fruits are tender, once thawed, and watery, so, unfortunately, it won’t work ...

  Creamy Italian Cucumber Salad is the best and made easy with thinly sliced cucumbers and red onions! You’ll love the tangy, creamy dressing! Spring is officially here and I’m looking forward to all of the upcoming potlucks! Mostly I’m dreaming of all the side dishes. I love a good side dish more than a main most of the time. My cucumber salad is what I consider to be a step up from the typical cucumbers soaked in vinegar with white onion. Honestly, not so much my thing. I created this recipe around the dressing entirely, it’s all based on creamy Italian dressing that I love from our local pizza place and wanted to recreate at home! HOW TO MAKE CUCUMBER SALAD: For this cucumber salad, you want to make your dressing first for best results.  I recommend making it 24 hours in advance so that the flavors can develop, so keep that in mind. For the dressing you’ll whisk together your mayonnaise, sour cream, red or white wine vinegar, olive oil, and seasonings.  Then cover and ...

Potato salad Potato salad is often covered in mayonnaise. The combination of yoghurt and mayonnaise makes it lower in fat and even more yummy . Serving size Serves 8 Ingredient: 8 medium potatoes in the skin 1 tsp (5 ml) salt pinch of mustard powder lemon juice and black pepper to taste ½ cup (125 ml) mayonnaise ½ cup (125 ml) plain low-fat yoghurt 1 tbsp (15 ml) chopped fresh parsley ½ red or green pepper, seeds removed and chopped ½ onion, finely chopped (see tip) 1 hard-boiled egg, peeled and chopped (optional) Instructions 1. Place potatoes and ½ tsp of the salt in a pot with water. Bring to the boil and cook until tender. Allow to cool, peel and cut in cubes. 2. Mix mustard, the rest of the salt, lemon juice, pepper, mayonnaise, yoghurt and parsley. 3. Mix sauce into potatoes with red pepper and onion. 4. Sprinkle with egg and serve as a side dish. Tips 1. To soften the strong flavour of raw onion, cover with boiling water and allow to stand for a few minutes. Drain well and use a...

Peach Pretzel Salad 2 hours to prepare serves 8-10 Ingredients  Crust: 2 cups pretzels, crushed 3/4 cup (1 1/2 sticks) unsalted butter, melted 2 tablespoons sugar 1 tablespoon cinnamon 1/4 teaspoon nutmeg Filling: 2 cans peaches, drained, peaches pat dry 2 cups water, boiling 1 (8 oz.) container frozen whipped topping 1 (8 oz.) package cream cheese, room temperature 1 (6 oz.) package peach jello 1/2 cup sugar Preparation   1.  Preheat oven to 400ºF, and grease a 13×9-inch baking dish with nonstick spray. 2.  In a medium bowl, combine pretzels, sugar, cinnamon and nutmeg. Stir in melted butter, and mix thoroughly. 3.  Transfer pretzel mixture to baking dish, and gently press into an even layer. Bake crust for 8-10 minutes, then set aside to let cool. 4.  In a large bowl, cream together cream cheese and sugar, then gently fold in whipped topping. 5.  Spread mixture over cooled crust, then refrigerate 1 hour, or until set. 6.  In a large bowl, combin...

I posted my fish recipe earlier. Just type in my name and it will come up.Mac & cheese 1 box elbows cooked 1/2 cup flour, 1 stick butter and make a blonde roux and add 1 1/2 cups milk whisk until smooth add 2 cups cheddar, 2 cups Asiago, 1 tsp dry mustard, 1 tsp white pepper, salt if needed mix in elbows and pour into buttered fish and top with lots more cheese and bake for 40 min at 375. Broil for 3 min ( I burnt mine a little lol ) Smothered cabbage 1 head cabbage chopped Smoker sausage 1 smoked turkey neck Trinity 1/2 red pepper Worcestershire Tony’s Cayenne Black pepper Garlic powder Sauté cabbage and all ingredients in oil until starts to brown. Cover and cook on low 30-40 min Sorry, but the corn bread is jiffy

Ingredients For the salad: 2 cups (8 oz. or 225g) dry elbow macaroni 1 cup cooked shredded chicken 1/4 cup grated carrots 1/4 cup finely chopped chives 1/3 cup diced dill pickles 1/4 cup finely diced red bell pepper 1/3 cup finely diced celery 1/3 cup finely chopped black olives For the dressing: 1/2 cup mayonnaise 5 tablespoons milk 1 tablespoon white wine vinegar 1 teaspoon Dijon mustard 2 teaspoons sugar salt and freshly ground black pepper , to taste Instructions In a large pot of boiling lightly salted water, cook macaroni according to package instructions. Drain and rinse under cold water to cool. Set aside. In a small bowl, combine mayonnaise, milk, vinegar, mustard, sugar, salt and pepper, and whisk until smooth. Place cooled macaroni in a large mixing bowl, pour dressing and toss. Stir in chicken, carrots, chives, pickles, bell pepper, celery and olives (you can always add more of any ingredient if you feel it's needed). Serve immediately or refrigerate until serving. Enjo...

Ingredients 1 pineapple (cut into bite sized chunks) 1 pound strawberries (quartered) 1/2 canteloupe 5 kiwis (sliced) 6 mandarin oranges (peeled and separated) 2 limes 2 lemons 1/4 cup honey Instructions  Chop up each fruit individually. I really like my pineapple slicer. Watch my Facebook video where I show you how easy it is to make. Combine the fruit in a large glass bowl. Pour honey into a small glass bowl. Squeeze the two limes and lemons into the bowl and mix well. Pour the honey lime glaze over the fresh fruit and toss to combine. Place in the fridge until ready to serve.

Ingredients: 6 slices bacon, chopped 1 large onion, diced 2 cloves garlic, minced 1 large head cabbage, cored and sliced 1 tablespoon salt, or to taste 1 teaspoon ground black pepper 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/8 teaspoon paprika Directions: ⇆ Ingredients: 6 slices bacon, chopped 1 large onion, diced 2 cloves garlic, minced 1 large head cabbage, cored and sliced 1 tablespoon salt, or to taste 1 teaspoon ground black pepper 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/8 teaspoon paprika Directions: Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes. Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more

Ingredients SERVES 8 1lb gluten-free short cut pasta 3 Roma tomatoes, seeded then chopped 1 cucumber, peeled, seeded then chopped 6oz pepperoni, chopped (I like Applegate Farms) 2.25oz can sliced olives, drained 1 recipe Salad Supreme Seasoning (see notes, OR 1/2 - 3/4 bottle McCormick Salad Supreme Seasoning if dish does not need to be GF) 1 recipe Italian Vinaigrette (see notes, OR 1 large bottle Kraft Zesty Italian if dish does not need to be GF) Directions Cook pasta in salted boiling water until al dente. Drain then rinse under cold water to stop the cooking process and cool pasta. Add pasta, tomatoes, cucumber, pepperoni, black olives, Salad Supreme Seasoning, and 3/4 of the Italian Salad Dressing to a large bowl then toss to combine. Refrigerate until completely chilled then add remaining salad dressing just before serving if necessary.

Ingredients 8 oz macaroni noodles (227g) 1/2 cup finely diced sweet gherkins usually 4-6 sweet gherkins for me (80g) 3/4 cup finely diced red bell pepper about 1/2 pepper (100g) 1/3 cup thinly sliced celery about 1-2 stalks (55g) 1/3 cup finely diced red onion (45g) 2 large hard boiled eggs, finely diced Macaroni Salad Dressing 3/4 cup mayonnaise I use olive oil mayo (175g) 1/4 cup sour cream (70g) 2 Tablespoons sweet pickle juice 1 Tablespoon red wine vinegar* 1 Tablespoon granulated sugar 2 teaspoons dijon mustard 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1/8 teaspoon garlic powder 1/8 teaspoon crushed red pepper optional Instructions ⇆ Instructions Prepare macaroni noodles according to package instructions. Drain and rinse immediately with cold water, then drizzle with a teaspoon of olive oil and gently stir so the noodles don't stick together as they sit. In a large bowl, combine macaroni noodles, sweet pickles, red pepper, celery, red onion, and eggs. Stir until well-...

Ingredients : 5 cups broccoli, cut into florets 1 apple, cored and diced 1 pear, cored and diced 1/4 cup red onion, finely chopped 1 cup cashews (toasted, optional) 1 cup dried cranberries Dressing: 1/2 cup mayonnaise 1/2 cup Greek yogurt 2 tablespoons lemon juice 3 tablespoons honey kosher salt and freshly ground pepper, to taste Instructions ⇆ Instructions  1. In a medium bowl, whisk together mayonnaise and Greek yogurt, then stir in lemon juice and honey. 2. Season to taste with salt and pepper. 3. In a large bowl, combine broccoli florets, diced apple and pear, red onion, cashews and cranberries, and toss together to combine. 4. Pour dressing over broccoli mixture, then toss until everything is evenly coated. 5. Serve immediately or refrigerate for at least 20 minutes, giving flavors a chance to develop and build.

Shrimp Louis Pasta Salad Ingredients : 3 cups spiral shaped pasta, uncooked 1 cup mayonnaise 1/2 cup ranch dressing 1/3 cup seafood cocktail sauce 2 tablespoons fresh lemon juice 1 teaspoon Worcestershire sauce salt and pepper 1 lb medium cooked shrimp, peeled & deveined 1/2 cup chopped fresh tomato 1/2 cup sliced green onion 1/4 cup chopped sweet red pepper 2 tablespoons chopped fresh parsley Directions : Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. Meanwhile, in a large bowl, whisk together mayonnaise, ranch dressing, seafood cocktail sauce,lemon juice, Worcestershire sauce and salt& pepper. Stir in cooled pasta and remaining ingredients. Serve immediately or cover and refrigerate.

Ingredients : 1 lb. ground beef- I cook 1/2 lb per person- sautee an drain 1 pack taco seasoning per lb. or make your own added to meat 1 onion chopped or scallions 2 small seedless cucumbers cut up Tomatoes cut up Shredded iceberg lettuce Shredded cheese, cheddar & mozzarella Sour cream for topping Picante sauce or your favorite salsa Jalapenos if you like spicy Tortilla chips Directions : Layer as you like. This is a quick and easy make ahead meal.