How To Make Southern Style Chicken Salad | Chicken Salad Recipe | Budget Friendly Easy Recipe
How To Make Southern Style Chicken Salad | Chicken Salad Recipe | Budget Friendly Easy Recipe. Great on a bed of lettuce, as a sandwich, with crackers or chicken dip,
Thanks for watching everyone. Let me know if you have tried this recipe, then let me know how it turned out (see recipe below).
Southern Style Chicken Salad
Ingredients I used:
1 ½ lb boneless skinless cooked chicken breasts, or (2) 12 oz cans of chicken breast
3 boiled eggs, chopped
2/3 cup mayonnaise
2 teaspoons yellow mustard
¼ cup diced red onion
½ cup diced celery
2 tablespoon sweet pickle relish
¼ teaspoon ground black pepper
½ teaspoon garlic powder
Preparation: Double or triple this recipe, if needed.
In a bowl add mayonnaise, mustard, pepper and garlic powder, mix well. Add chopped boiled eggs, chopped red onions, chopped celery, sweet pickle relish and chicken into a bowl. Pour mayonnaise mixture on top and mix together until fully combined.
Refrigerate 3 to 4 hours for best results. Serve chilled on lettuce, bread or eat with crackers. Makes about 4 servings.
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Easy CREAMY Macaroni Salad | Comfort Food Favourites
This easy Macaroni Salad is creamy, crunchy, and packed with deliciousness. This is a perfect side for all your barbecues coming up this summer. Whether you are celebrating July 1st or July 4th, this Macaroni Salad is a must have on your party table!
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Here is the recipe:
#Cake:
1 cup sugar, divided
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
5 eggs, room temperature, separated
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cream of tartar
#Filling:
1 cup heavy whipping cream
1/2 cup powdered sugar + 1/4 cup for dusting tea towel
1 teaspoon instant coffee granules
1/2 teaspoon vanilla extract
#Frosting:
2 cups powdered sugar
1/3 cup unsweetened cocoa powder
1/3 cup butter, room temperature
2 tablespoons milk
1 tablespoon strongly brewed coffee
1/2 teaspoon vanilla extract
--Preheat oven to 350º F and line a 10×15-inch, rimmed jelly roll pan with parchment paper. Generously grease the paper.
--Combine flour, cocoa powder, baking powder, baking soda and salt in a medium bowl and set aside.
--In a large bowl, beat together egg yolks and 1/2 cup sugar until light and fluffy. Mix in vanilla extract.
--1/4 cup at a time, add dry ingredient mixture to the egg yolks and mix until smooth and incorporated. Set aside.
--In a second large bowl, beat egg whites and cream of tartar until soft peaks form. 4-6 minutes.
--Gradually add remaining sugar to egg whites, then turn speed up to high and beat until stiff peaks form.
--Gently fold 1/3 cup egg whites into chocolate mixture. Then, a little at a time, fold chocolate mixture carefully into egg whites until homogeneous.
--Pour mixture into jelly roll pan and bake for 12-15 minutes, or until cake is springy to the touch. Don’t over bake.
--Remove cake from oven and run a knife to loosen it from the edges. Immediately invert it onto a clean tea towel dusted with powdered sugar.
--Pull off parchment paper and roll cake up in tea towel, starting with the short end. Let cool completely.
--In a large bowl or mixer, beat heavy cream until soft peaks form, then slowly add 1/2 cup powdered sugar.
--Add vanilla extract and instant coffee and beat until stiff peaks form. Refrigerate 30 minutes.
--When cake is completely cool, unroll and spread filling evenly over the whole cake, leaving a 1/2-inch border around the edges.
--Re-roll cake into a log, transfer to serving plate and refrigerate.
--For the frosting: cream together butter, sugar and cocoa powder until smooth and fluffy.
--Add milk, coffee and vanilla, and beat until smooth. Frost cake, then use a fork or knife to decorate and make log look like a tree. Garnish with more powdered sugar and enjoy!
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Ina Garten's Ultimate Cheese Platter | Barefoot Contessa | Food Network
Ina arranges the ultimate cheese platter featuring a nutty Brie, a pungent blue cheese and creamy goat cheese!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Ultimate Cheese Platter
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 10 min
Active: 10 min
Yield: 16 servings
Ingredients
Fresh fig, lemon, or Galax leaves (see Cook's Note)
1 large bunch seedless green grapes
1 (12-ounce) wedge truffled pecorino
1 (1-pound) wedge Stilton blue cheese
1 (12-ounce) piece Brie
1 (8-ounce) piece herbed goat cheese, such as Fleur Verte
Fresh strawberries
Dried apricots
Fig jam
Crackers
1 dried fig ball, halved (optional)
Directions
Arrange the fig leaves in a single layer on a 16- to 18-inch diameter round board or platter.
Place the grapes in the center of the board. Arrange the cheeses on the board around the grapes, cut sides facing out.
Nestle the strawberries between two of the cheeses to create a block of color. Nestle the apricots between two of the cheeses, also creating a block of color. Transfer the fig jam to a bowl and place it on the board. Arrange the crackers on the board around the cheeses. If using, place the fig ball on the board, cut sides up.
Cook’s Note
You can order lemon and Galax leaves from your florist.
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Ina Garten's Ultimate Cheese Platter | Barefoot Contessa | Food Network
Johnny Luzzini makes a Christmas Buche de Noel | Holiday Recipes | Martha Stewart
James Beard-award-winning chef Johnny Iuzzini makes a Buche de Noel with Martha Stewart. The simple strategy for the recipe makes it a great holiday option.
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Johnny Iuzzini Makes a Buche de Noel with Martha Stewart | Martha Stewart
Vietnamese Chicken with Vermicelli Salad
Bring your salads to life! ????
With our Delicious Vietnamese Chicken with Vermicelli Salad Recipe by Chef Collin ????????
A Quick, Easy, Nutritious & Vibrant meal that is perfectly balanced on the go!
Made easy with our Panasonic Blender & Cubie Oven, time to say goodbye to boring salads with this recipe ????
Watch the video below to get the full recipe & share with us your version of this salad ✨
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