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Spicy Catalina Swai
Dinner

Spicy Catalina Swai

4.2

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat.
  2. 2 Place a large piece of aluminum foil on a work surface; pinch edges together forming a boat-like shape to contain liquids. Pour Catalina dressing in the middle of the aluminum foil. Place fish fillet in the dressing, turning to coat fish in dressing completely.
  3. 3 Mix chile-garlic sauce, garlic powder, ground black pepper, sea salt, red pepper flakes, mustard powder, and white pepper together in a small bowl. Coat both sides of fish fillet with spice mixture. Wrap aluminum foil around coated fish fillet and dressing, sealing the edges together.
  4. 4 Cook fish on the preheated grill until opaque and flakes easily with a fork, 8 to 12 minutes.

By spicytim

Spicy and Tangy Hot Wings
Appetizer American

Spicy and Tangy Hot Wings

3.9

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 In a large bowl, mix together the red wine vinegar, malt vinegar, salad dressing, hot pepper sauce, 1 tablespoon chili powder, cayenne pepper, black pepper, garlic, oregano and horseradish.
  2. 2 Heat the oil in a deep-fryer to 365 degrees F (185 degrees C). In a separate bowl, mix together the flour and 3 tablespoons of chili powder. Dredge the wings in the seasoned flour.
  3. 3 Deep fry the wings for about 15 minutes, or until dark brown but not burnt. Drain briefly, then throw them into the bowl with the sauce. Stir to coat liberally. If you enjoy a hotter rather than tangy wing, liberally dash more hot pepper sauce onto the already sauce-coated wings.

By Heath Giles

Lee's Salmon Baste
Dinner American

Lee's Salmon Baste

4.8

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat grill for medium heat and lightly oil the grate.
  2. 2 Whisk Catalina salad dressing, melted butter, lemon juice, Worcestershire sauce, brown sugar, garlic powder, onion powder, and dill together in a bowl. Brush over the salmon fillets.
  3. 3 Cook salmon on the preheated grill, basting regularly with the sauce, until the flesh flakes easily with a fork, about 15 minutes.

By chef_fiizeru

Tangy Catalina Pasta Salad
Lunch American

Tangy Catalina Pasta Salad

4.0

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 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. Run macaroni under cold water to chill; drain.
  2. 2 Transfer cooked pasta to a large bowl. Add bell pepper, celery, shrimp, tuna, onion, Catalina dressing, mayonnaise, relish, and garlic salt; mix until well combined.

By MARBALET

Apricot Chops
Dinner American

Apricot Chops

4.4

Prep
7 min
Cook
45 min
Total
52 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Heat oil in frying pan over medium-high heat. Season pork chops with salt and pepper; cook 2 to 3 minutes per side until well-browned.
  3. 3 Stir jam, salad dressing, onion soup mix, and garlic together in a bowl until well-blended. Place chops in a 9x13 inch baking pan lined with foil, and cover with apricot mixture.
  4. 4 Bake in preheated oven approximately 40 minutes, until internal temperature has reached 145 degrees F (63 degrees C), or pork is no longer pink in the center.

By EBSEPKE

Mediterranean Seafood Salad
Lunch American

Mediterranean Seafood Salad

3.7

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and place pasta in a large bowl. Stir in crabmeat, celery, and olives. Mix in mayonnaise, Catalina dressing, Worcestershire sauce, hot sauce, and Dijon. Stir in Cheddar cheese, cover, and chill at least 1 hour.

By PIZZA2471

Dana's Taco Salad
Lunch Mexican

Dana's Taco Salad

4.6

Prep
25 min
Cook
50 min
Total
75 min

Instructions

  1. 1 Place lentils and water in a pot. Bring water to boil, reduce to simmer. Cook for 30 minutes or until tender.
  2. 2 Cook the turkey in a skillet over medium heat until no longer pink, 8 to 12 minutes. Stir the cooked lentils, 1 cup of water, and the taco seasoning mix into the turkey. Bring mixture to a boil; reduce heat to low and simmer until liquid is nearly gone, about 5 minutes.
  3. 3 Combine the lettuce, avocado, tomatoes, olives, kidney beans, lentil-and-turkey mixture, and Catalina dressing in a large bowl and toss until combined.

By Dana Lawson

Taco Salad III
Dinner Mexican

Taco Salad III

4.6

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Prepare the ground beef as directed by taco seasoning package and set aside.
  2. 2 In a large bowl, combine the beef mixture, lettuce, red onion, green onion, pinto beans, kidney beans, tomatoes, avocado and cheese. Mix well.
  3. 3 Before serving, add the corn chips and enough dressing to coat. Mix well and serve immediately.

By Melanie

Doritos® Taco Salad
Dinner American

Doritos® Taco Salad

4.7

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Heat a large nonstick skillet over medium to medium-high heat and saute ground beef, diced onion, salt, and pepper together until ground beef is browned and no longer pink and onions are tender, about 10 minutes. Add 1/4 cup water and taco seasoning to the meat. Stir to coat and allow to simmer for 1 minute to thicken. Set aside to cool while you prep the salad.
  2. 2 Add kidney beans, crushed chips, lettuce, tomatoes, Cheddar cheese, and dressing to a large bowl. Top with meat mixture and toss gently to evenly combine. Serve immediately.

By Rebekah Rose Hills

Summer Pasta Salad I
Lunch American

Summer Pasta Salad I

4.2

Prep
15 min
Cook
15 min
Total
30 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; drain.
  2. 2 In a small saucepan, bring vinegar and sugar to a boil. Boil for one minute.
  3. 3 In large bowl, combine vinegar mixture, Catalina dressing and Italian dressing. Mix well. Add pasta, cucumber, olives, tomato, onion, carrots, and bell pepper; toss. Season with celery salt, salt and pepper. Refrigerate until serving.

By TINA B