1 pk Pasta Shapes (any) 4 Hard Cooked Eggs 1 c Cubed Ham (or Hormel can) 1/2 c Hellman's Mayonaise 1 ts Dijonaise ds Garlic Powder ds Salt and Pepper to taste Boil pasta, chop hard cooked eggs, mix with the remainder of the ingredients.
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Braised Arctic Char with Sauteed Spinach and Ginger Garlic Caramel Sauce
Recipe:
Grilled Chicken Caesar Salad | Meals for Under $15 | Char-Broil®
Have $15? You've got Grilled Chicken Caesar Salads for two—or more if you're thinking side salads. Get in there and get tossing.
Serving Size: 2 Time to make: 9 Hours (45 minutes active cooking) Special Equipment: Char-Broil Grill Also works with: Chicken Thighs, Pork Ingredients: 2 large chicken breasts ½ cup ceasar dressing 3 garlic cloves, minced 2 tbsp mustard 2 tbsp olive oil 2 hearts of Romaine Lettuce, chopped ½ cup shaved parmesan 1 cup Cesar dressing 4 slices of Sourdough bread Olive oil Salt and Pepper to taste
How to make it 1.In a bowl mix together ½ cup Caesar dressing, garlic, mustard and olive oil. Add chicken breasts making sure to coat all sides. Cover and leave in the refrigerator for 8 hours, or overnight. 2.When you are ready to prepare the salads, remove chicken from refrigerator and set the grill to 350 degrees. 3.Slice sourdough bread into thick pieces and drizzle with olive oil and salt, set aside. 4.Remove chicken out of marinade and place on the hot grill. Cook for 6 minutes on each side until the internal temperature reaches 165 degrees. Discard marinade. 5.While chicken is cooking chop romaine hearts into bite size pieces. In a bowl add chopped romaine, Cesar dressing and parmesan cheese. Mix well and keep in the fridge. 6.Before the chicken is done add the sourdough bread to the grill. Toast on each side for 1 minute. Once crispy, remove and chop into bite sized pieces. 7.Remove chicken from grill once thoroughly cooked. Let rest for 5 minutes then slice. 8.Add chicken and grilled croutons to the salad. Top with freshly cracked black pepper and enjoy immediately.
Looking for an easy summery side dish? Ina's Fresh Corn Salad is super simple and has your name written all over it.
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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Fresh Corn Salad
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 13 min
Prep: 10 min
Cook: 3 min
Yield: 4 to 6 servings
Ingredients
5 ears of corn, shucked
1/2 cup small-diced red onion (1 small onion)
3 tablespoons cider vinegar
3 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup julienned fresh basil leaves
Directions
In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.
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