German Noodle Salad Recipes

Steps:

• Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
• Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.
• Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.

Steps:

• Mix all other ingredients (except for optional egg garnish) in a salad bowl. If you prefer, add some vinegar from the gherkins to taste. You can also add more mayo.
• Refrigerate for at least 1 hour and up to 24 hours. Garnish with optional egg slices.

Steps:

• Cook noodles according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. , Saute onion in reserved drippings until tender. Stir in the sugar, flour, salt and mustard; add water and vinegar until blended. Bring to a boil. Cook and stir for 1-2 minutes or until thickened and bubbly., Rinse and drain noodles; add to skillet. Stir in celery and parsley; heat through. Transfer to a serving bowl; sprinkle with reserved bacon.

Steps:

• Mix ingredients for the dressing and mix well with cooked noodles (
• Check the seasonings& adjust the flavor as needed after it chilled, and might even add a little extra Remoulade or yogurt, if needed, tomorrow.
• It certainly does drink up the dressing quickly!

Steps:

• Cook noodles according to package directions; drain and set aside.
• In a large skillet, cook the bacon until crisp; remove bacon and drain on paper towels; crumble and set aside.
• Reserve 1 tablespoon of drippings in the skillet; stir/saute onion in hot drippings until tender.
• Stir in sugar, flour, salt, and mustard; add water and vinegar.
• Cook and stir until thickened and bubbly, about 2-3 minutes.
• Add noodles to skillet.
• Stir in celery and parsley; heat through.
• Transfer to serving bowl; sprinkle with bacon.

Steps:

• Using an asparagus peeler (or a wide veggie peeler), peel the skinned butternut squash flesh into very thin wide strips (they should look like wide pumpkin noodles).
• Cook spaghetti according to package directions, adding the pumpkin peelings in the last 2-3 minutes of cooking time to blanch them.
• Drain using a colander and rinse well with cold water until cool.
• In a small pan, melt a bit of fat (shortening,lard or butter- just enough to toast the almonds in lightly).
• Toast the almonds in the melted fat briefly- as soon as you can smell them, they are done- immediately remove from heat and let drain on a paper towel.
• Combine the dressing ingredients- taste it and add add more of any ingredient to taste- and by all means add a bit of salt and pepper as well if needed.
• In a bowl, mix together the pasta, the pumpkin, tomatoes,scallions, and the dressing well.
• Sprinkle with toasted nuts and serve.

Steps:

• Prepare the dressing the day before serving by combining cream, lemon juice, sugar, salt, white pepper, and marjoram in a small bowl. Mix well, making sure salt and sugar are dissolved. Cover and store in the refrigerator for 16 hours.
• Arrange 2 endive stalks from the center to the edge of 4 small salad plates and sprinkle stems with orange juice. Combine red leaf lettuce, butter lettuce, and green leaf lettuce in a bowl and set a handful of the mixture on top of the endive stalks on each plate.
• Mix dressing and drizzle about 3 tablespoons over each salad. Garnish with garden cress.