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Sweet Pea and Dill Salad
Lunch American

Sweet Pea and Dill Salad

4.2

Prep
10 min
Cook
10 min
Total
140 min

Instructions

  1. 1 Gently pat peas with a paper towel to absorb any excess moisture. Place peas in a large bowl.
  2. 2 In small bowl combine the mayonnaise, sour cream, horseradish, mustard and 3 tablespoons dill weed. Add to peas and toss to coat. Sprinkle remaining dill over top. Cover and chill for at least 2 hours before serving.

By CHRISTYJ

20 Second Salad
Lunch

20 Second Salad

4.5

Prep
15 min
Cook
Total
25 min

Instructions

  1. 1 Whisk vegetable oil, sugar, vinegar, grated onion, dry mustard, and salt in a bowl, stirring until sugar has dissolved.
  2. 2 Toss coleslaw mix, peas, peanuts, and poppy seeds together in a large salad bowl until thoroughly combined; pour dressing over coleslaw and stir to coat. Let stand 10 minutes before serving.

By Sunflower

Raw Vegetable Salad
Lunch

Raw Vegetable Salad

4.8

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Place bacon in a large deep skillet. Cook over medium-high heat until evenly brown, 10 to 15 minutes. Drain bacon on a paper towel-lined plate; crumble.
  2. 2 Mix broccoli, cauliflower, celery, peas, and cranberries in a large bowl.
  3. 3 Whisk mayonnaise, Parmesan cheese, sugar, onion, vinegar, and salt together in a bowl. Pour dressing over the salad; add nuts and bacon and toss well.

By Pamela Brown

Bacon and Eggs Potato Salad
Lunch American

Bacon and Eggs Potato Salad

4.8

Prep
10 min
Cook
15 min
Total
85 min

Instructions

  1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and set aside to cool.
  2. 2 Mix potatoes, mayonnaise, peas, eggs, bacon, onion, mustard, salt, and pepper together in a bowl. Refrigerate to allow flavors to blend and bacon to soften, about 1 hour.

By Nancy Roy

Spicy English Seven-Layer Salad
Lunch European

Spicy English Seven-Layer Salad

4.5

Prep
25 min
Cook
Total
85 min

Instructions

  1. 1 Bring a pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 7 minutes. Drain, and rinse under cold water to cool.
  2. 2 Place the carrots in an even layer in the bottom of a large glass bowl, preferably one that is roughly the same diameter from top to bottom. Place the lettuce in a layer over the carrots. Combine the cucumber, peas and corn; spread in a layer over the lettuce. Once the pasta is cooled and drained, then spread that out over the top.
  3. 3 In a smaller bowl, stir together the mayonnaise, brown sugar, curry powder, and garlic salt. Spread this carefully over the pasta. Top with shredded Cheddar cheese. Cover, and refrigerate for at least 1 hour before serving.

By Miss Sriri

Seafood Pasta Salad
Lunch American

Seafood Pasta Salad

4.5

Prep
25 min
Cook
10 min
Total
335 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse under cold water until cool and drain.
  2. 2 While pasta is cooking, chop celery and crabmeat. Run hot water over peas to defrost.
  3. 3 In a large bowl, whisk together the mayonnaise, sugar, vinegar, milk, salt and pepper. Add the pasta, celery and crabmeat and stir until evenly coated. Adjust the salt, sugar or mayonnaise to suit your taste. Chill several hours before serving.

By flwrpwr60

Finnish Summer Soup
Lunch European

Finnish Summer Soup

4.4

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Bring water to a boil in a large pot. Add potatoes. Reduce heat; simmer until potatoes are tender, 15 to 20 minutes.
  2. 2 Add onions, green beans, carrots, butter, salt, and black pepper to the pot; simmer until tender, then add peas.
  3. 3 Combine half-and-half and flour in a medium bowl until smooth; stir into simmering vegetables. Cook, stirring constantly, until soup is slightly thickened.

By Maryanne

Cauliflower Salad
Lunch American

Cauliflower Salad

4.6

Prep
25 min
Cook
10 min
Total
155 min

Instructions

  1. 1 Place cauliflower in a large saucepan and cover with water. Bring to a boil and cook until just fork tender, about 10 minutes. Drain and cool slightly.
  2. 2 In a large bowl whisk together the mayonnaise, mustard, salt, and pepper. Add the cauliflower, eggs, onion, peas, dill pickles, and bacon to the dressing and stir until well coated. Cover and refrigerate for 2 to 24 hours. The longer the cauliflower salad chills, the better the flavor.

By Debbie Lopez

Simple Crab and Shrimp Salad
Lunch American

Simple Crab and Shrimp Salad

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Combine 1/2 pound shrimp, crabmeat, eggs, peas, corn, green onions, and dill in a large bowl.
  2. 2 Mix sour cream and mayonnaise together in a separate bowl; stir into the bowl with the shrimp mixture. Season with salt and pepper. Garnish with tail-on shrimp.

By Sahara B

Mediterranean Brown Rice Salad
Lunch Mediterranean

Mediterranean Brown Rice Salad

4.4

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Bring water and brown rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
  2. 2 Combine bell pepper, peas, raisins, onion, and olives in a large bowl.
  3. 3 Whisk oil, vinegar, and mustard together in a separate bowl.
  4. 4 Stir brown rice and vinaigrette into bell pepper mixture; season with salt and black pepper.
  5. 5 Top salad with feta cheese before serving.

By Anne

Pea Salad II
Lunch American

Pea Salad II

4.5

Prep
10 min
Cook
30 min
Total
100 min

Instructions

  1. 1 In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
  2. 2 Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  3. 3 Whisk together the salad dressing, sugar, vinegar, salt and pepper.
  4. 4 In a large bowl, combine the pasta, eggs, peas, green onion, pickles, celery and cheese. Pour dressing over salad; mix well and chill before serving.

By Amanda Wehling

Hawaiian Bruddah Potato Mac (Macaroni) Salad
Lunch American

Hawaiian Bruddah Potato Mac (Macaroni) Salad

4.7

Prep
30 min
Cook
20 min
Total
530 min

Instructions

  1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but still firm, about 15 minutes. Drain; refrigerate to cool.
  2. 2 Meanwhile, place eggs in a saucepan in a single layer and cover with water by 1 inch; cover saucepan. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Chop cooled eggs; set aside.
  3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain in a colander set in the sink; rinse with cold water.
  4. 4 Whisk mayonnaise, vinegar, curry powder, celery seeds, salt, and black pepper together in a medium bowl until smooth; set aside.
  5. 5 Combine cooled potatoes, chopped eggs, macaroni, carrots, onion, and peas in a large bowl. Carefully stir in dressing; cover and refrigerate 8 hours to overnight.

By Tuihalalalala

Brown Rice and Black Bean Salad
Lunch American

Brown Rice and Black Bean Salad

4.2

Prep
10 min
Cook
50 min
Total
120 min

Instructions

  1. 1 Bring the brown rice, water, olive oil, and 1//2 teaspoon salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes. Scrape into a mixing bowl, fluff with a fork, and refrigerate to room temperature.
  2. 2 Stir the collard greens, black beans, green peas, corn, green chiles, olives, and tomatoes into the cooled rice until evenly mixed. Season to taste with salt and pepper before serving.

By Ammaliatrice

Ham and Pineapple Couscous Salad
Lunch American

Ham and Pineapple Couscous Salad

4.1

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 In a large saucepan, bring water, butter and garlic powder to a boil. Turn off heat and stir in couscous. Cover and let stand for 5 minutes. Fluff with a fork and let cool.
  2. 2 In a large bowl, mix together couscous, ham, pineapple, onion and drained peas
  3. 3 In a small bowl whisk together 1/4 cup reserved pineapple juice, lemon juice, Dijon-style mustard and vegetable oil. Pour dressing over the salad and stir to coat. Salt and pepper to taste.

By Julie Stutzman

Peruvian Chicken Soup (Aguadito de Pollo)
Lunch Latin American

Peruvian Chicken Soup (Aguadito de Pollo)

4.5

Prep
40 min
Cook
50 min
Total
90 min

Instructions

  1. 1 Season the chicken with salt and pepper. Heat the olive oil in a large, heavy pot over medium-high heat. Stir in the onion, garlic, and serrano chili; cook until the onion has softened, about 1 minute. Add the chicken, and continue to cook for 5 minutes.
  2. 2 Stir in the cilantro, peas, corn, and red pepper; cook for 1 minute. Pour in the chicken broth, potatoes, and rice. Bring to a boil, then reduce heat to medium-low, and simmer until the chicken is opaque and the potatoes are tender, about 40 minutes.

By Jose Mendoza

Day-After-Thanksgiving Turkey Carcass Soup
Lunch American

Day-After-Thanksgiving Turkey Carcass Soup

4.6

Prep
15 min
Cook
100 min
Total
115 min

Instructions

  1. 1 Place carcass in a large pot. Add stuffing, onion, carrots, celery, poultry seasoning, sage, and bay leaves.
  2. 2 Pour in chicken broth; add additional water to cover, if needed. Bring to a boil over medium-high heat. Reduce heat to medium; simmer, skimming off and discarding any foam, about 1 hour.
  3. 3 Remove carcass and any bones; pick off any meat. Return meat to the pot and discard bones and skin.
  4. 4 Add garlic salt and pepper. Stir in rice and return to a boil over medium-high heat. Reduce heat to medium and simmer for 15 minutes.
  5. 5 Stir in peas; continue to simmer until rice is tender, about 10 minutes more.
  6. 6 Adjust seasonings to taste before serving.

By Beverly Burton

Raw Veggie Picnic Salad
Lunch American

Raw Veggie Picnic Salad

4.8

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Place bacon in a skillet over medium heat, and cook until evenly brown and crisp, about 8 to 10 minutes. Drain, crumble, and set aside.
  2. 2 In a large bowl, toss together the bacon, broccoli, celery, peas, cranberries, green onions, green grapes, red grapes, and almonds. In a separate bowl, whisk together the sugar, salt, vinegar, grated onion, Parmesan cheese, and mayonnaise. Pour dressing over the salad. Gently toss to coat.

By BAGLEYGERRISH

Louisville Rice Salad
Lunch American

Louisville Rice Salad

4.5

Prep
20 min
Cook
20 min
Total
130 min

Instructions

  1. 1 Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Cool rice for at least 30 minutes, stirring several times; transfer to a large bowl.
  2. 2 Whisk oil, lemon juice, vinegar, chives, tarragon, sugar, and salt together in a separate bowl until sugar and salt dissolve; pour over rice and stir to combine.
  3. 3 Stir almonds, raisins, Mandarin oranges, onion, celery, bell pepper, and peas into rice mixture; toss to combine.
  4. 4 Cover and refrigerate until chilled, at least 1 hour.

By Diana S

Primo Pasta Salad
Lunch American

Primo Pasta Salad

3.5

Prep
45 min
Cook
10 min
Total
235 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Rinse with cold water until completely cooled; drain.
  2. 2 Mix pasta, eggs, artichoke hearts, celery, bell pepper, onion, ham, shrimp, peas, Cheddar cheese, Monterey Jack cheese, pickle, and olive together in a large bowl.
  3. 3 Whisk sour cream, mayonnaise, apple cider vinegar, sugar, ranch dressing mix, mustard, and hot pepper sauce together in a separate bowl; season with salt and black pepper.
  4. 4 Drizzle dressing over salad and toss to coat. Cover bowl with plastic wrap and chill in refrigerator 3 hours to overnight. Stir enough of the reserved artichoke marinade into the salad so it is just moistened before serving.

By Klantz

Chicken Rice-A-Roni
Dinner Middle Eastern

Chicken Rice-A-Roni

4.9

Prep
35 min
Cook
120 min
Total
180 min

Instructions

  1. 1 Place chicken, celery, carrot, onion, and bay leaf in a stockpot and cover with water. Set over high heat, add salt, and bring to a simmer. Reduce heat to medium-low and simmer until the thighs and legs can be pulled easily from the carcass, about 1 hour and 15 minutes. Remove chicken to a bowl, carefully tipping the carcass to drain any broth from the cavity back into the stockpot.
  2. 2 Let meat sit until it's cool enough to handle, 15 to 20 minutes. Separate skin, bones, and meat. Set aside 2 cups shredded meat (white, dark, or a combination of the two) for rice-a-roni and reserve the rest for another use.
  3. 3 Transfer skin and bones back to the stockpot with the broth and simmer for 1 to 2 hours or until you need it. Strain.
  4. 4 Combine oil and butter in a skillet over medium-high heat. When hot and melted, add onion, bell pepper, and salt. Cook and stir until onion just starts to turn translucent, 3 to 4 minutes. Add broken spaghetti and cook until toasted and light golden brown to dark brown in color, about 3 minutes; it's okay if the onions and peppers start to caramelize.
  5. 5 Add rice and stir until completely coated. Add pepper, oregano, cumin, and saffron. Stir in 3 ½ cups chicken broth. Add cayenne, garbanzo beans, peas, and shredded chicken and return to a simmer.
  6. 6 Cover tightly with a lid, reduce heat to medium-low, and cook for 15 minutes; do not lift the lid or stir during this time.
  7. 7 Remove the lid and check the rice in a couple spots. It should be just barely tender. (If it seems undercooked, you can cover and cook for a few more minutes.) Replace the lid, turn off the heat, and let rice sit for 10 minutes.
  8. 8 Sprinkle parsley and cilantro over top and stir to combine. Check for seasoning and serve immediately.

By John Mitzewich

Chinese Egg Soup
Chinese

Chinese Egg Soup

4.1

Prep
2 min
Cook
13 min
Total
15 min

Instructions

  1. 1 Bring chicken broth and peas to a boil in a large saucepan.
  2. 2 Slowly add egg to the boiling broth, stirring constantly. Serve hot, garnished with chopped green onions.

By akhowell

Basmati Rice
Dinner

Basmati Rice

4.3

Prep
Cook
20 min
Total
20 min

Instructions

  1. 1 In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  2. 2 When rice is cooked, stir in peas and cumin. Cover and let stand for 5 minutes.

By Kristine Weatherly