this is my go-to salad for caters and potlucks. in the time is takes to cook the pasta, you can have the rest of the ingredients assembled. the peas go in frozen to help cool the salad immediatly. you can use real crab meat or surimi imitation crab found in the freezer section or seafood section (costco) of a well stocked market. it's great with fresh cooked salad shrimp also. i use lighthouse brand garden ranch because it has bits of carrot and green onion & looks and tastes great. cajun seasoning can be an aquired taste so feel fee to adjust the seasoning or leave it out for a more kid friendly salad. this is one of my most requested recipes. enjoy!
#30-minutes-or-less #Time-to-make #Course #Main-ingredient #Cuisine #Preparation #North-american #Salads #American #Cajun #Southern-united-states #Easy #Dietary #Low-cholesterol #Healthy-2 #Low-in-something #Pasta-rice-and-grains #3-steps-or-less
one of the best "no bake" cheesecakes ever! so easy and absolutely delicious. i have not had even one person say they do not like this recipe. and customize the flavor you want with simply switching the instant pudding flavor!
this recipe is a big hit with my kids. it is easy to prepare and has loads of flavor. i took a recipe off another site and combines some of the comments from another user. i make it about once a month. i usually serve it over store bought cornbread stuffi
they were giving out samples of this and the recipe at a grocery store and it was really good! you can eat them with buns or plain. we've since tried out the recipe at home and my husband really likes them as well. sounds a little funny but give them a
come on,you know that sounds good! i developed these after attempting to overcome an addiction to bacon and horseradish dip i developed on my recent trip to the states. you can even make these vegetarian by using the bacos bacon bits that are made out o
i think this is from an old taste of home...this is the best brisket i've tried. it just melts in your mouth. i did bake it closer to 3 1/2 hours before the sauce went on and 2 hours after. by the time i took it out it was falling apart tender.
many years ago, when i was a kid in new york, we used to get these at victor's cuban restaurant. years later, victor's had become an elegant restaurant--no more batidos from the window for kids who arrived on roller skates. nothing could be simpler or m
i adopted this recipe. i found 9 baby sweet red, yellow, & orange peppers which i just cut in half seeded and stuffed. the peppers are very sweet and the cheese gives this a nice kick. meanwhile the olives give this appetizer a nice saltiness.
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