Da Kine Macaroni Salad Recipes

Steps:

• 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 the cooled eggs.
• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain in a colander set in the sink; rinse with cold water.
• Whisk together the mayonnaise, vinegar, curry powder, celery seed, salt, and pepper in a bowl. Combine the cooled potatoes, macaroni, chopped eggs, carrots, peas, and onion in a large bowl. Carefully stir in the dressing; cover and refrigerate overnight.

Steps:

• Prepare a medium-hot fire in a charcoal grill with a cover, or prepare a gas grill to medium-high.
• To make the spread combine the cheese, mayonnaise, and ginger in a small bowl, cover and sit aside.
• To make the patties, place the sausage in a food processor and process until finely chopped. Transfer to a large bowl and add the chuck, papaya, onion, and spiced sea salt. Combine well, handling the meat as little as possible to avoid compacting it. Form into 6 patties and refrigerate until ready to grill.
• To make the glaze, combine the sweet chili sauce and shoyu in a small bow. Set aside.
• To make the salad, pour the oil into a fireproof skillet and heat on the grill until it reaches its smoking point. While the oil is heating, half the avocado slices and place in a large bowl. Add the lemon juice and toss gently. Layer the papaya, watercress, onions, garlic and pepper flakes over avocado and carefully drizzle the hot oil over the top. Add the Shoyu and toss to continue.
• Brush the grill rack with oil. Place the patties on the rack, and cover, and cook for 4 to 5 minutes per side, basting often with the glaze until the desired doneness is reached. During the last few minutes of cooking, place the buns cut sides down on the outer edges of the rack to toast lightly.
• To assemble the burgers, spread the goat cheese spread over the cut sides of the bun tops. Place a patty on each bun bottom and top with equal portions of the salad. Add the bun tops and devour.

Steps:

• Boil the whole, unpeeled potatoes in water to cover until cooked firm, not mushy.
• Add cold water to pot and let potatoes set for 15 minutes.
• Drain potatoes and peel off skins.
• Cut into 1/2-inch cubes.
• In a large bowl combine macaroni, potatoes, eggs, onion and celery and mix until blended.
• Add 1 cup mayonnaise (mixed with drained tuna, if desired) and mustard to macaroni mixture and mix gently not crushing the potatoes.
• Add more mayonnaise as needed until mixture is coated and appearance is creamy.
• Fold in grated carrot and peas.
• Add lemon juice, salt and pepper and mix gently but thoroughly.
• Flavors blend best when made and chilled a day ahead.

Steps:

• Add 2 quarts of water to a medium stockpot and bring to a boil. Add macaroni and cook until it is al dente, approximately 9 minutes. Do not overcook the pasta or it will fall apart when the salad is tossed together. Rinse macaroni until cool. Drain well and let it dry out slightly.
• Add pasta to a large bowl. Carefully fold in celery, onion, Cheddar, Swiss cheese, Parmesan, dill pickles, salami, and black olives. Refrigerate the mixture, uncovered, overnight (or refrigerate for at least 2 hours).
• Mix the Lowry's garlic salt, minced garlic, white pepper, black pepper, cayenne pepper, dry mustard and celery salt together. Add to salad. Fold in the pimentos. Fold in 1 cup of mayonnaise to start. Add up to a 1/2 cup more of mayonnaise if needed. Refrigerate again for 30 minutes to 1 hour.

Steps:

• Cook the macaroni.
• Rinse it until cool.
• Put it in a covered bowl with about 1 cup of water.
• Put it in the fridge for a few hours or until the next day.
• Stir or shake it several time to "unstick" the pieces and coat them with the water.
• When ready to add the other ingredients, drain the liquid and add to the macaroni.

Steps:

• Bring a large pot of salted water to a boil. Cook noodles until a little past al dente, then rinse under cold water and drain. Once the noodles are cool enough to handle with your hands, transfer them to a large bowl.
• Add the celery, bell pepper, carrots and onion to the cooled noodles; toss to combine.
• Prepare the dressing: In a medium bowl, whisk together mayonnaise, sour cream, vinegar, sugar, mustard, salt and pepper.
• Pour dressing over the pasta mixture and toss until everything is well coated. Taste and season with more salt and pepper, if desired. Cover bowl with plastic wrap and chill for at least 1 hour before serving.

Steps:

• In a large saucepan of salted boiling water, cook the macaroni until al dente. Drain well and rinse with cold running water until it is completely cool.
• In a medium bowl, whisk together the mayonnaise, pickle juice, mustard and red wine vinegar. Add the minced onion, celery, carrot, dill pickles and macaroni. Toss to coat evenly and season generously with sea salt and freshly ground pepper.