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
cooking for a couple of decades you are always tweaking. i have several dough recipes, but this is the one that consistently gets the high marks from my guest. a hot pizza stone works best, but a good hot oven is the key.
aviyal is a traditional dish of the south indian state of kerala. this is a stew made of a variety of vegetables coconut and yoghurt. this is one dish that is mandatory while serving sadya (traditional celebration meal) along with saambaar, rasam, thoran
this cake is rich! just like fudge, you can only eat a little at a time. this cake is very unique because of the flavor, texture, and how easy it is to prepare. the finished cake is firm and fudgy about 1/3 of the way to the center, and softly set like a
i got this recipe from delicious asian seafood recipe booklet. i made this for dinner when my two picky younger sisters came visit me from malaysia. they were 'wow-ed'!between the four of us (my bf, my sisters and i), no leftovers at all!
you can add what you like to this quiche. experiment with different cheeses, meats and vegetables. excellent choices are leek and soft goat cheese (chèvre), or swiss and asparagus, or cheddar and ham. use about 5-8oz of cheese and one cup of other materia
this comes from yoshiaki kirsana, a chef at a houston benihana restaurant. yoshiaki was kind enough to submit this for publication in a local methodist church's cookbook, published about 20 years agp.
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