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Old 05-21-2014, 03:47 PM
 
Location: Islip,NY
17,437 posts, read 20,773,839 times
Reputation: 18263

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Quote:
Originally Posted by nuts2uiam View Post
Got this from a party in the community last summer. TO DIE FOR, and SO EASY!!!!!

Creamy Cucumber Salad

Ingredients

1. 1 cup sour cream

2. 1/4 cup sugar

3. 2 tablespoonsdistilled white vinegar (I usedchampagne vinegar)

4. 1 teaspoon dried dillweed

5. 1/2 teaspoon salt

6. 1/2 teaspoon groundblack pepper

7. 4 large cucumbers,peeled and thinly sliced

8. 1 medium sweet onion,thinly sliced

Directions

1. In a mixing bowl,whisk together sour cream, sugar, vinegar, dill, salt and pepper.

2. In a separate largemixing bowl, toss together cucumbers and onions.

3. Pour sour creammixture over top and mix together.

4. Chill at least 1 hourbefore serving.

Serves 6
[SIZE=3][/SIZE]
My great grandmother made this and my mom still makes it.
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Old 05-21-2014, 03:57 PM
 
Location: Islip,NY
17,437 posts, read 20,773,839 times
Reputation: 18263
Green bean salad
1 pound fresh green beans, I buy the fresh ones that you steam in the bag
1 sweet onion sliced thin
2 cups of either cherry or grape tomatoes cut in half
1/2 tsp. salt
1/4 tsp. black pepper
1/3 cup vinegar ( use balsamic) you can use red wine, rice wine, white vinegar etc...
2 Tbsp. Olive oil
Mix well and refrigerate. I have also added cooked red potatoes with the skin cut in quarters. It's a meal in itself with the potatoes. My friend's mom who was Sicilian always made this.

Mesculin salad

2 packages of Mesculin salad or spring mix
1 cup dried cranberry's
2 pears skin peeled off and cut into bite sized pieces
1 cup crumbled bleu cheese
1 cup candied pecans or walnuts ( you can do this yourself just look online very easy, sorry I forgot how)
Any vinaigrette dressing you like, I prefer raspberry with this.

Toss all together and refrigerate adding dressing just before serving.
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Old 05-21-2014, 07:41 PM
 
5,683 posts, read 9,100,927 times
Reputation: 43719
This is one my spouse whomped up out of what he found on hand in the fridge last summer. It was SO good that I made him write it down. Wonderful as a salad, and works very nicely as a chunky dip with corn chips.

Smoky bean and corn salad

SALAD
1 can black beans rinsed and drained
2 ears of corn cut from the cob (alternately 1 10 oz package frozen corn)
1 small onion minced fine(~1/3 cup)
1 small bunch cilantro chopped (~ cup)
2 large tomatoes diced (~2 cups)
1 poblano pepper –roasted and peeled - without skin or seeds –diced
1 small red bell pepper -roasted and peeled - without skin or seeds –diced

DRESSING
1 clove garlic (or tsp garlic powder) ground fine.
tsp ground chipotle
1 Tbsp sweet paprika
1 tsp ground cumin
tsp black pepper
1 tsp salt
tsp liquid smoke
c cider vinegar
c veg oil

Preparation
Mix vegetables in large bowl. Mix dressing ingredients in small container. Allow dressing to meld flavors for at least 20 minutes. Mix vegetables and dressing and allow to blend flavors for at least 30 minutes.
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Old 05-22-2014, 11:54 AM
 
Location: Fort Lauderdale, Florida
9,046 posts, read 8,190,413 times
Reputation: 19593
I do a caprise but substitute juicy, sweet, runny peaches for the tomatoes.

It's sublime.
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Old 05-22-2014, 12:00 PM
 
Location: Fort Lauderdale, Florida
9,046 posts, read 8,190,413 times
Reputation: 19593
Quote:
Originally Posted by Mouser View Post
CREAMY CHICKEN BAKE (bake time 50 minutes @ 350 degree makes 4 servings)

4 chicken breasts, skinned and boned
4 slices Monterey Jack cheese
4 slices American cheese
1 (10-ounce) can cream of chicken soup
1/4 cup water
1 cup seasoned stuffing mix
1/4 cup butter or maragarine, melted

Grease a large baking dish. Lay chicken in dish and place cheese slices
on top.

In a separate bowl, mix together the soup and water, and spoon over the
chicken and cheese.

Sprinkle with stuffing mix and pour butter on top.
Bake in a preheated 350-degree oven for 50 minutes.

I've yet to have anyone not like it
I would love to know the calorie count, sodium, sugars, high fruitcose corn syrup, and GMOs in this dish. Looks fantastic but I'd be scared to eat it! I'm sure I'd be able to eat the entire pan!
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Old 05-23-2014, 11:18 AM
 
Location: Historic Gulfport
464 posts, read 521,331 times
Reputation: 417
Poke'

It's basically Hawaiian tuna tartar with shopped green onion, sesame oil and seeds, chili-garlic sauce and lime juice. You can add other stuff, but we keep it simple.

Serve cold with some rice crackers.
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Old 05-25-2014, 03:10 PM
 
6,186 posts, read 3,499,046 times
Reputation: 21551
This doesn't have a lot of fresh food in it but keeps in the refrigerator until you use it up. Also good for camping trips.

It comes in handy for a cool meal when you don't want to cook. It's also colorful.

Italian Pasta Salad

1 small pkg. cheese tortellini
1 box colored pasta of your shape choice

Boil these as directed. Drain and add:

1 small pkg. pepperoni pieces
1 small onion, minced
1 small can sliced black olives, drained
1/2 C. sliced pimiento olives
1 16 oz. pkg. frozen Italian vegetables, thawed and chopped up
1 can garbanzo beans, drained

Add bottled Italian dressing to taste. It will soak up quite bit. Let sit in refrigerator overnight. Quick and easy!

This could be easily halved if you don't want to make so much.
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Old 06-02-2014, 04:40 PM
 
Location: So Ca
15,534 posts, read 14,835,150 times
Reputation: 13456
Quote:
Originally Posted by Mouser View Post
CREAMY CHICKEN BAKE (bake time 50 minutes @ 350 degree makes 4 servings)

4 chicken breasts, skinned and boned
4 slices Monterey Jack cheese
4 slices American cheese
1 (10-ounce) can cream of chicken soup
1/4 cup water
1 cup seasoned stuffing mix
1/4 cup butter or maragarine, melted

Grease a large baking dish. Lay chicken in dish and place cheese slices
on top.

In a separate bowl, mix together the soup and water, and spoon over the
chicken and cheese.

Sprinkle with stuffing mix and pour butter on top.
Bake in a preheated 350-degree oven for 50 minutes.

I've yet to have anyone not like it
Even if you have to turn on the oven in the summer, this sounds good! I tried a recipe posted on this subforum that was similar but it had whole, cut up chicken and Swiss cheese (and it was mediocre, I thought). I'm going to try this.
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Old 06-19-2014, 05:01 PM
 
Location: Victoria TX
42,663 posts, read 73,939,070 times
Reputation: 36071
Here's a nice easy one-minute summer dessert. The hard part is -- bake a chocolate Bundt cake when you have time. Throw the whole thing in the freezer, unfrosted. It'll keep for weeks sealed in plastic.

After supper, get out your frozen cake and cut off the appropriate number of slices. It won't be frozen hard, it'll retain the firm room-temperature texture. Top each individual slice with sour cream, which can have sprinkles or whatever added on or mixed in. Or with a scoop of vanilla ice lcream.
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Old 06-21-2014, 03:36 PM
 
133 posts, read 230,932 times
Reputation: 298
Default Re: Best Summer recipes

Let me add a couple of cold soups

Gazpacho

2 lb ripe tomatoes - peeled
2 cucumbers diced
2 tbs tomato paste
1 tsp salt
1/2 tsp garlic powder
1 medium onion diced (about a cup)
1/2 tsp black pepper
1 tsp hot sauce (or to taste)

Put all items in blender or food processor. Blend until smooth. Chill for at least an hour.

Orushko

1 qt plain kefir
1 cup water
2 cucumbers diced small
1 small onion minced
1 bunch radishes, sliced as thinly as possible
2 tsp salt
1 tbs fresh dill weed minced
1/2 tsp black pepper

Mix all together. Chill for at least an hour, longer is better.
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