MOM'S BEST MACARONI SALAD
This is, by far, the best macaroni salad I've ever put into my mouth. It has a perfect blend of sweetness and tartness, and it is so pretty with all of the multi-colored veggies. Be ready for this to disappear before you put it on the table! I have six children, and it is all I can do to keep them from nibbling on it while I'm mixing it up!
Provided by Renee Chase
Categories Salad Pasta Salad Macaroni Salad Recipes
Time 30m
Yield 16
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Rinse under cold water, and drain.
- In a large bowl, stir together the carrots, red onion, green pepper, red pepper and celery. Mix in the mayonnaise, condensed milk, sugar, vinegar, salt and pepper. Add the macaroni, toss gently, cover and refrigerate for at least 8 hours. I usually make this a day ahead of time, and stir it occasionally to blend the flavors. The macaroni will absorb some of the liquid.
Nutrition Facts : Calories 424.2 calories, Carbohydrate 45 g, Cholesterol 18.8 mg, Fat 24.7 g, Fiber 2.1 g, Protein 6.6 g, SaturatedFat 4.8 g, Sodium 205.4 mg, Sugar 21.7 g
MAMA MIA'S MACARONI SALAD
This is a copy cat from The Shed in Ocean Springs, MS. I've not made this yet but it sounds good. Got it from a BBQ web site.
Provided by Bill2395
Categories Weeknight
Time 1h
Yield 2 cups, 4 serving(s)
Number Of Ingredients 13
Steps:
- Boil and drain pasta- set aside to cool to room temperature.
- Mix together in a bowl all of the ingredients except for the bell pepper, onion, and cheese.
- Mix the sauce with the pasta.
- Add in the chopped bell pepper, onion, and cheddar cheese.
- Refrigerate and enjoy!
Nutrition Facts : Calories 499.2, Fat 26.2, SaturatedFat 6.3, Cholesterol 30.2, Sodium 1069.8, Carbohydrate 59.3, Fiber 2.3, Sugar 13.3, Protein 7.8
MAMA'S MACARONI SALAD
Easy and yummy cold pasta salad with a sweet dressing that reminds me of a poppy seed dressing. This has been handed down in my family for generations. Best made the day before to allow the pasta to absorb the dressing and the flavors blend. Hope you like it! PS This is also a great dressin for a sweet mayo slaw dressing.
Provided by Mamas Kitchen Hope
Categories Vegetable
Time 30m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Cook macaroni according to package directions using salted water.
- Drain and rinse with cold water to remove the starchy water and cool the pasta quickly.
- Shake the strained to remove as much water as possible from the pasta. You want it as dry as possible but not sticking together.
- Place in large bowl and add the veggies. (This really is best and prettiest when the veggies are diced small.).
- Mix all the dressing ingredients together- I usually put it in an empty jar with a tight fitting lid- like an old mayo jar- and shake-the kids like to do this part! (The dressing can be made ahead of time and stored in refrigerator).
- Pour dressing over pasta and veggies and stir to thoroughly combine.
- Refrigerate.
- NOTE: Holidays: The red and green veggies look great at Christmastime!
- BBQ's/Picnics: Place the bowl on top of a bowl filled with ice to keep it really cold.
- You can use other veggies too- Great way to use up the garden goodies!
MAMMA MIA'S MACARONI SALAD RECIPE
Provided by KDCooks
Number Of Ingredients 13
Steps:
- 1 Boil and drain pasta- set aside to cool to room temperature. 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 Refrigerate and enjoy!
MAMA MIA'S CAESAR SALAD
After a number of years of experimenting and tweaking, I believe that this recipe for Caesar Salad is the "best". From the dressing to the croutons, everything works together to deliver a perfectly balanced salad...garlicky, lemony, savory, yet bright...Everything a Caesar Salad should be!! You can always use store-bought croutons, however, the difference between homemade and store-bought croutons is unbelievable...and, they are easy to make and a good way to use up stale French bread. For the dressing, I feel that I have found the right balance of lemon, garlic, and olive oil. But, since it is all a matter of personal taste, feel free to adjust the amounts as you see fit. And, if you are concerned about using raw eggs, use pasteurized eggs instead.
Provided by Alan in SW Florida
Categories Salad Dressings
Time 1h
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- MAKING THE SALAD: Cut the head of Romaine lettuce lengthwise and then crosswise into 2-inch pieces. Wash and dry the lettuce thoroughly and place in a large bowl. Chill in the refrigerator while preparing the other ingredients.
- Immediately before serving, add about a 1/2 cup of the dressing to the lettuce. Toss until all the leaves are covered. Taste and add more dressing, if desired. Add the garlic-flavored croutons and toss again.
- Evenly divide the salad between 4 plates and sprinkle with the Parmesan cheese and top with 1 or 2 anchovy fillets, if desired.
- MAKING THE GARLIC-FLAVORED CROUTONS: Heat the oven to 350 degrees. Spread the bread cubes in a single file on a rimmed baking sheet. Bake until dry and barely golden, 10 to 12 minutes. Remove from oven and allow to cool slightly.
- Combine the olive oil, parsley and garlic in a small bowl. Sprinkle the salt over the bread and drizzle it with the olive oil mixture. Toss well to coat and return the pan to the oven. (You MUST bake the croutons twice! The first baking dries the bread and gives a little color. The second baking gets them crispy and golden. If you toss the bread cubes with the oil mixture and only bake once, the garlic will burn before the the bread gets crispy and golden). Bake until golden brown, about 10 minutes. Remove from the oven and cool. Store in an airtight container for up to 2 weeks, or freeze for 6 months (be sure to defrost before using). Makes about 10 cups.
- MAKING THE CAESAR DRESSING: In the bowl of a food processor, add the garlic, anchovies, salt, lemon juice, Worcestershire sauce, and mustard powder. (If whisking by hand, chop the garlic and anchovies before combining with the other ingredients). Pulse to combine. Add the egg yolks and pulse until blended and thickened.
- With the motor running, very slowly drizzle the oils through the feed tube until they are fully incorporated and the dressing is thick and emulsified. (Of course, you can always use an immersion blender or whisk the dressing by hand.).
- Transfer the dressing to a bowl and whisk in the Parmesan cheese and black pepper. Makes about 2 1/2 cups.
MAMMA'S MACARONI SALAD
My mamma has made this macaroni salad for as long as I can remember. A spring or summer cookout is not complete without this side dish.
Provided by thedailygourmet
Categories Macaroni Salad
Time 2h15m
Yield 6
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and allow to cool.
- Combine mayonnaise, red onion, celery, parsley, pimento, relish, salt, and pepper in a bowl.
- Once macaroni has cooled, add to the mixing bowl and toss to combine with the dressing. Chill until read to serve for about 2 hours.
Nutrition Facts : Calories 508 calories, Carbohydrate 25.1 g, Cholesterol 20.9 mg, Fat 44.2 g, Fiber 1.5 g, Protein 4.3 g, SaturatedFat 6.6 g, Sodium 527.5 mg
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