12 Servings
Potatoes American
Vegetarian Picnics Fourth of July potato potatoes Salad Summer mayo miracle whip potato salad celery onions Side Dish Salads Potatoes American
-- ato Prep (day before) --
5 pounds atoes cooked, peeled, and diced small
1 teaspoon t
1 teaspoon on salt
1/2 teaspoon lic salt
1/2 teaspoon per
1/2 on (medium)
-- Additional ingredients --
2/3 cup ery diced small
8 s hard-boiled, peeled and chopped
en onion (optional)
-- Dressing --
2 cup Miracle p
3 teaspoon tard
1/4 cup ar
2 tablespoon egar White
2/3 cup k
Put a layer of potatoes in a large pan and sprinkle with half of the salts, pepper, and onions. Repeat a second layer, using the remainder of the potatoes, salts, pepper, and onion. Cover and let stand at least four hours (overnight gives it an even better flavor). The next day, stir in the hard boiled eggs and celery and make the dressing. Prepare the dressing by whisking together the Miracle Whip, mustard, sugar, vinegar, and milk. Mix thoroughly and pour onto the potatoes. Stir until the potatoes are saturated. Chill for at least 4 hours before serving. If desired, garnish with tops of green onions.
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Showing posts with label 2. Show all posts
Showing posts with label 2. Show all posts
Chicken Fajitas 2
4 Servings
Chicken
Mexican
Fry Spicy Main Dish Chicken Mexican
1 tablespoon Cornur
2 teaspoons li powder
1 teaspoon t
1 teaspoon rika
1 teaspoon ar
3/4 teaspoon Chicken illon crushed
1/2 teaspoon on Powder
1/4 teaspoon lic powder
1/4 teaspoon enne
1/4 teaspoon in
4 cken breast Sliced into finger size pieces
2 large ato sliced
1 Jar Salsa
1 Jar Soured am cubed
1 can (16 oz) Refried ns
1 ea tuce
1 package tilla
1 large on sliced
1 tablespoon Oil
Measure out and mix all of the spices together. 2 tablespoons are roughly equivalent of a shop bought packet of fajita seasoning. This mix makes several servings so you can store in an airtight jar for future use. I usually rub in 1 1/2 tablespoons into the chicken and 1/2 tablespoon into the onion slices (best way I've found to do this is put onion slices and mix into a tupperware tub and shake it). Fry the chicken over a medium heat using 1 tablespoon of oil (I prefer groundnut oil). Fry the onion in a seperate pan. Serve with salsa, soured cream, refried beans, sliced tomatoes, lettuce and wrap in a flour tortilla. I like to serve each item in its own bowl, the onion and chicken bowls warmed in the oven before serving.
VIEW THE RECEIPT
Chicken
Mexican
Fry Spicy Main Dish Chicken Mexican
1 tablespoon Cornur
2 teaspoons li powder
1 teaspoon t
1 teaspoon rika
1 teaspoon ar
3/4 teaspoon Chicken illon crushed
1/2 teaspoon on Powder
1/4 teaspoon lic powder
1/4 teaspoon enne
1/4 teaspoon in
4 cken breast Sliced into finger size pieces
2 large ato sliced
1 Jar Salsa
1 Jar Soured am cubed
1 can (16 oz) Refried ns
1 ea tuce
1 package tilla
1 large on sliced
1 tablespoon Oil
Measure out and mix all of the spices together. 2 tablespoons are roughly equivalent of a shop bought packet of fajita seasoning. This mix makes several servings so you can store in an airtight jar for future use. I usually rub in 1 1/2 tablespoons into the chicken and 1/2 tablespoon into the onion slices (best way I've found to do this is put onion slices and mix into a tupperware tub and shake it). Fry the chicken over a medium heat using 1 tablespoon of oil (I prefer groundnut oil). Fry the onion in a seperate pan. Serve with salsa, soured cream, refried beans, sliced tomatoes, lettuce and wrap in a flour tortilla. I like to serve each item in its own bowl, the onion and chicken bowls warmed in the oven before serving.
VIEW THE RECEIPT
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