Ceaser Salad Recipes
Kay Said:
Homeade Macaroni, pork Roast, and Ceaser salad?We Answered:
hi, I have a recipe that my mom used to make for A light ceaser salad.its sooooo delicous. She would make a couple batches of it because me & my family would always eat it so fast!! lol
* 1 head of romaine lettuce
* 1/2 bunch arugula
* 3 slices cold crisp buttered toast
* 1 clove garlic, cut in half
* 1-1/2 tablespoons lemon juice
* 6 tablespoons olive oil
* 1 teaspoon Dijon or Dusseldorf mustard
* 1 two ounce can anchovies, drained and cut into pieces
* 1 egg
* 2 tablespoons freshly grated Parmesan cheese
* Freshly ground black pepper to taste
Bring a small pot of water to a boil. Place the egg in the boiling water for exactly 60 seconds only, drain, cover with cold water, and let return to room temperature.
Separate the romaine leaves from the core, discarding core, and tear or cut into bite-sized pieces. Cut the arugula leaves in half, discarding the root ends. Put greens into a bowl of cold water and gently swish to clean. Spin greens dry in a salad spinner.
Rub the toast slices with the garlic halves. Reserve the garlic. Cut toast into bite-sized pieces.
Rub a large salad bowl with the garlic, then mash the garlic into a paste in the bottom of the bowl. Add the egg, lemon juice, olive oil, and mustard and whisk. Add the romaine, arugula, anchovies, toast, Parmesan cheese, and pepper. Toss gently. Serve at once.
Yield: 4 to 6 servings
& the toast is soo much better then regular crutons.
to keep this fresh, dont apply dressing until your about to eat it, because it will make ingredients soggy.
Macaroni & cheese is always better homeade, not that powder crap.
Here is what you will need:
* 8 ounces elbow macaroni, cooked and drained
* 1 (12 ounces) can evaporated milk
* 1-1/2 cups milk
* 2 eggs
* 4 cups shredded Cheddar cheese, divided
* 1 teaspoon salt
* 1/2 teaspoon black pepper
Place the cooked macaroni in a slow cooker that has been coated with nonstick vegetable spray. Add the evaporated milk, milk, eggs, and 3 cups of the Cheddar cheese. Mix well. Sprinkle with remaining 1 cup cheese, then cover and cook on the Low setting for 5 to 6 hours, or until the mixture is firm and golden around the edges. Do not remove the cover or stir until the macaroni has finished cooking.
Yield: 4 servings
also with this, bring in a hot dish so that you dont have to re heat it. and be sure to stir every once & a while to get best results.
now, for a pork roast. you might want to make 2 of these if its for a family picnic. as for the rest of the recipes also. You might want to double or triple. Depending on how big your family is!
Prep Time: 10 minutes
Cook Time: 6 hours,
Ingredients:
* 1 (8 pounds bone in) fresh picnic ham
* 1 Tablespoon Worcestershire sauce (about)
* 1/4 cup brown sugar, packed
* 1 teaspoon onion powder
* 1 teaspoon garlic powder
* 1/2 teaspoon dried thyme, crushed
* 1/2 teaspoon dried rubbed sage
* 1/4 teaspoon ground cinnamon
* 1/2 teaspoon cayenne pepper
* 2 teaspoons kosher salt
* 1/2 teaspoon black pepper
* 1/2 teaspoon vegetable oil
Preparation:
Remove the skin and fat from the ham, then debone. (Save the pork bone to use in stock, soup, or beans. The bone may be easily frozen for later use. You should have about a 6-pound boneless pork roast after deboning.) Use kitchen string to tie roast back into shape, if desired.
Rub Worcestershire all over exterior of the deboned ham.
Whisk together brown sugar, onion powder, garlic powder, thyme, sage, cinnamon, cayenne, salt, and pepper until well combined with no lumps. Pat the spice mixture evenly over the exterior of the deboned fresh ham.
Remove the 6-quart heat-proof stone crock from the Versawareâ„¢ Crock-Pot base and rub with vegetable oil or spray with vegetable oil. (See Notes.) Place the roast into the crock. Place the crock on the metal rack for use on a cold glass-top stove. Turn heat to low, then increase to medium heat, and cook until the bottom is browned, about 15 to 20 minutes.
Return the crock to the Crock-Pot base. Turn the meat over. Cover with the lid and set to Low. Let cook about 6 hours before testing for doneness to your personal liking. The longer it cooks, the less likely you will be able to slice it, as it will be fall-apart tender.
Serve spiced pork roast with the natural pot gravy.
Yield: 6 to 8 servings
good luck,
hope this helps!
xoxo