Tomato Soup Salad Dressing Recipe

 

 View the recipe At Taste Of Home

 

 

• Prep: 5 min. + chilling
• Yield: 24 Servings

5 5

Ingredients

• 1 can (10-3/4 ounces) condensed tomato soup, undiluted
• 1 cup vegetable oil
• 1/2 cup cider vinegar
• 1 cup sugar
• 1 small onion, quartered
• 1/2 teaspoon salt
• Salad greens and vegetables of your choice

Directions

• In a blender, combine the first six ingredients. Cover and process until smooth. Refrigerate for at least 4 hours. Serve with salad. Yield: about 3 cups.

How to roll Lumpia

Click Here For Filipino Lumpia ~Recipe @ Family Fudge :)

 

1.) Place a teaspoonful of filling across the center of the wrapper. Leave enough space on the sides for folding. You can have more than a teaspoonful depending on the size of the wrapper. Just remember that if you’re using uncooked filling, there shouldn’t be too much — cooking time is short and the filling has to be thoroughly cooked. If you’re using an already cooked filling like sauteed bean sprouts, you can add as much filling as the wrappers can contain so long as you can fold and seal them well.

 2.) Fold the corner (or edge if you’re using a round wrapper) of the wrapper nearest you over the filling.

 3.)Take one corner (or edge) on the side and fold it inward. The fold should be where the filling ends.

 

  4.)Do the same with the opposite side.

 
   5.) Brush the edges farthest from you with the egg wash. With some wrappers, brushing with water works  but it does have a tendency to make the Lumpia too soggy to handle. In really bad cases, the      wrapper can break as you lift the Lumpia to drop it in the hot oil. So, I really suggest egg wash. Brush all the outer edges to really seal the Lumpia as you roll them.

 6.)Start rolling the Lumpia away from you, rolling as tightly as you can

 7.) Keep on rolling until you reach the edges brushed with egg wash.

8.)You’re almost there

                

9.) And you have a well wrapped Lumpia. Repeat until all the wrappers are filled.

     And that’s how to wrap spring rolls.

                             

10.) Repeat until you run out of filling or wrappers, whichever comes first.

Watergate Salad

Prep time: 15 min

Total time: 1 hour 15 min

Makes: 8 servings, about 1/2 cup each

What You Need

1 can (20 oz.) crushed pineapple in juice, undrained

1 pkg. (3.4 oz.) JELL-O Pistachio Flavor Instant Pudding

1 cup JET-PUFFED Miniature Marshmallows

1/2 cup chopped PLANTERS Pecans

1-1/2 cups thawed COOL WHIP Whipped Topping

Make It

Combine first 4 ingredients in large bowl.

Stir in COOL WHIP. 

Refrigerate 1 hour.



Watergate Salad Recipe Found Here :)

Wacky Cake

               

3 c. flour
2 c. sugar
6 tbsp.cocoa
1 tsp. salt
2 tsp. soda
3/4 c. butter
2 tbsp. vinegar
2 tsp. vanilla
2 c. cold water

(Requires no eggs)

Dump flour, sugar, cocoa, salt and soda into ungreased 9x13 cake pan.
Mix together until cocoa is blended in.
Melt butter, and add it and the remainder of ingredients all at one time to dry mixture in pan.
Stir until all is blended.
Bake 30-35 minutes at 350 degrees.
Serve with frosting or ice cream.

Easy Scalloped Potatoes Recipe

Easy Scalloped Potatoes Recipe


Ingredients:

4 medium peeled and sliced potatoes
1/3 c onions, finely chopped
1 1/2 cups milk
1 Tbsp. flour
1 Tbsp. butter
1 tsp. salt
Paprika or parsley to taste
1/2 cup cheddar cheese, grated

Directions:

Arrange sliced potatoes in a buttered casserole baking dish.
Sprinkle with flour, salt and onions and mix lightly.
Stir in milk and dot with butter.
Cook, covered, at 350 degrees for 45 - 50 minutes, stirring occasionally.
Remove from oven and allow to stand, covered, 5 minutes.
Garnish with paprika or parsley and grated cheddar cheese.
Easy Scalloped Potatoes Recipe

Cake Balls

 

 Serves: 36
Cook Time: 20 Minutes

Ingredients

1 (18.25 ounce) package cake mix
1 (16 ounce) container prepared cake frosting
6 ounces of chocolate flavored confectioners coating disks or bar (available in white chocolate, dark or milk)
Food Coloring (optional)


*Red Velvet Cake/Cream Cheese Frosting and dipped in white chocolate coating
*Strawberry Supreme Cake/Strawberries and Cream Frosting - Dipped in Chocolate Coating
*White Cake/Mint Chocolate Chip Frosting - Dipped in Chocolate Coating
*Caramel Cake/Chocolate Mocha Frosting - Dipped in Chocolate Coating
*White Cake/Wild Cherry Vanilla Frosting - Dipped in Dark Chocolate Coating
*French Vanilla Cake/White Chocolate Almond Frosting - Dipped in Chocolate Coating
*Dark Chocolate Cake/Cream Cheese Frosting - Dipped in White Chocolate Coating
*Spice Cake/Cream Cheese Frosting - Dipped in White Chocolate Coating
*Lemon Cake/Lemon Frosting - Dipped in White Chocolate Coating
*Confetti Cake/Vanilla Frosting - Dipped in White Chocolate Coating

Steps

Prepare the cake mix according to the directions on the box.
When cake is finished baking allow to cool for 30 minutes.
Crumble the cake into a large bowl using a stand mixer or a hand mixer.
Add the frosting and mix until well combined.
Place the bowl in the refrigerator for at least 3 hours or overnight.

Line a baking tray with wax paper. Use a melon baller as a scooper to form balls with the cake mixture.

Place on wax paper. Once you have used all of the cake mixture, place the baking tray in the freezer for 1 hour.
Melt the chocolate in a glass bowl of the microwave, stirring every 5-10 seconds until smooth.
At this point you can add a bit of food coloring if you are using white chocolate.

Remove the balls from the freezer.
Using one toothpick, pick up the balls one at a time and dip in the chocolate.
Use a second toothpick to slide the ball off the first toothpick onto the wax paper lined baking tray.

NOTE: an old Easter egg dipper works as well. If the balls fall off the toothpick into the chocolate, they are not firm enough to work with and you'll need to place them back in the freezer for additional time

Once you have covered all the balls in chocolate coating place the tray in the refrigerator until the chocolate coating is set. At this point you can drizzle other chocolate on the balls for decoration.

Cilantro Lime Chicken & Avocado Tomato Salad

I found this recipe on one of my favorite recipe websites: allrecipes.com. I love this website because you can edit how many servings you'd like to make and it will alter the amount of ingredients needed so you know just how much you need to buy. Plus, I can always find something that sounds delicious so it's my go-to resource when it comes to dinnertime.

The recipe seemed really easy to make, with only a couple of ingredients and it got great reviews! Plus, it cooks in a slow cooker so it's easy to throw it in the crock pot, go to class or a meeting and not have to worry about making dinner when I get back. Of course, I changed the recipe a little bit. I always read the reviews and some of the other contributors had some great ideas for when they made this dish.

P.S.  It smells great when it's cooking too!

Ingredients: 
*Look at the actual webpage from allrecipes.com for the exact amounts you'll need.

Chicken
Salsa
Lime
Cilantro
1 pkg taco seasoning

Mix all ingredients except chicken in the crock pot until well combined. Add chicken and cook on high for 4 hours or on low for 6-7 hours. I cooked mine on high for 4 hours. Then, shred the chicken. The website says to use a fork to hand shred the chicken, but if you have a Kitchenaid mixer you can carefully take the chicken out of the slow cooker and use the paddle attachment to shred the chicken. Then, re-add the shredded chicken back into the slow cooker. At this point I also added a can of rinsed black beans and some frozen corn I had on hand.

I served the chicken with Tandoori garlic Naan bread which is an Indian flat bread. If you've never had Naan bread you are missing out! It's delicious! There are recipes for it all over the internet (including allrecipes.com), but I bought mine from Walmart for $2.00 and change for a package of two. It's a little expensive for not getting very much (especially because once you taste it you always want more), but in my opinion it's worth it.  I'm not sure if any Walmart carries it, but I found mine in the bakery section kinda by where you'd find the donuts. Follow the package directions to reheat.

I also made up some brown rice and flavored it with chicken base.  When everything was cooked we layered the rice on the Naan bread and then the chicken mixture. You fold the Naan bread in half and kind of eat it like a taco.

For the salad:

This is something I had a work that I kind of had to revamp and make up on my own. It's simple and delicious, especially when it's hot outside.  

Ingredients:
Tomatoes (the bigger the better)
Avocados (the bigger the better)
Garlic salt (to taste)
Olive oil
Lemon juice (to taste)
Black pepper (to taste)

Cut the tomatoes and avocados into wedges. These are really the only things in the salad (although you could add lettuce if you wanted to) so it's better if they are left a little big. Drizzle olive oil over them until just coated and add the salt, lemon juice and pepper to taste. Toss and serve!

The boys put the salad on the bread also. They really like the dinner and we will be making again! 
Note: I also added mozzarella cheese just because I had it. The recipe doesn't call for it.

Pancit


Ingredients
6 cubes chicken bouillon
8 cups water
1 can chicken broth (adds taste to chicken)
1 lb boneless, skinless chicken breast
1 lb small raw shrimp (deveined with no tails)
6 cloves garlic
1 TBSP black peppercorns
1 large onion
4-6 celery stalks (thinly sliced, think little boomerangs)
4-6 large carrots (julienned)
1 whole head napa cabbage (chopped)
2 cups sliced mushrooms (optional)
1/3 cup soy sauce
1/4 cup fish sauce (found in the asian isle)
3 packages rice noodles (also found in the asian isle or in asian food stores)
Directions
Makes 15-20 servings

1. boil water with peppercorns, 4 whole cloves of garlic, bouillon, chicken broth, and chicken breasts until chicken is tender.

2. cut cooked chicken into chunks, set broth aside.

3. in heated wok, saute 1 clove minced garlic, and 1/2 of the onion. Add chicken and shrimp. Cook until shrimp are pink.

4. Add celery, carrots, mushrooms and cook at high setting in wok until mushrooms are soft.

5. Add napa cabbage, and cook in down in wok until cabbage is soft and the cabbage volume gets smaller.

6. Remove meat and veggie mixture from wok.

7. Saute other half of the onion and 1 clove minced garlic in the wok. Add soy sauce, fish sauce, and 6 cups of chicken broth (set aside). Bring to a boil.

8. Spray rice noodles with water to soften them slightly. Add the noodles to the boiling mixture in the wok. Cover and simmer until the noodles are soft and have absorbed most of the liquid.

9. Mix the veggie/meat mixture with the cooked rice noodles. Serve as a meal or divide it up for several lunches! Enjoy!

Number of Servings: 15

Filipino Lumpia

Ingredients
1 tablespoon vegetable oil
1 pound ground pork
2 cloves garlic, crushed
1/2 cup chopped onion
1/2 cup minced carrots
1/2 cup chopped green onions
1/2 cup thinly sliced green cabbage
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon soy sauce
30 lumpia wrappers
2 cups vegetable oil for frying
Directions
Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil.
Cook pork, stirring frequently, until no pink is showing.
Remove pork from pan and set aside.
Drain grease from pan, leaving a thin coating.
Cook garlic and onion in the same pan for 2 minutes.
Stir in the cooked pork, carrots, green onions, and cabbage.
Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.
Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends.
Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly.
Keep the roll tight as you assemble.
Moisten the other side of the wrapper with water to seal the edge.
Cover the rolls with plastic wrap to retain moisture.
Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes.
Slide 3 or 4 lumpia into the oil.
Fry the rolls for 1 to 2 minutes, until all sides are golden brown.
Drain on paper towels. Serve immediately.

Tortellini salad

Hello all! I know it has been a while, but it's been quite a semester. School is almost out and I've started a new job. I move apartments in two weeks! I'm trying to fit a post in between all of that. This is something that we enjoyed at work. Somewhat surprisingly, the boys both liked it too. I used sweet vidalia onion dressing, but honey mustard dressing is really good too. Enjoy!

Ingredients:
Lettuce (I used hearts of romaine because they are my favorite and I generally have them on hand, though when we had it at work I'm pretty sure it was iceberg)
Tomatoes
Fresh mozzarella
Tortellinis (find them in the refrigerated pasta section)
Shrimp (I used frozen cocktail shrimp, but at work they used large shrimp)

You can buy Buitoni refrigerated tortellini for about $7.99 and it cooks for only 9 minutes. I like it because it's so quick! I can make this recipe right when I get out of school around 6:30 and we can eat dinner before 7:00 PM. It also comes in several different fillings. I used the mixed cheese tortellini because the pasta comes in different colors.

Boil the pasta according to package directions.

If you are using frozen shrimp and you didn't defrost them ahead of time, put the shrimp in a colander and run them under cold water until they are defrosted. The salad is meant to be eaten cold so there's no need to heat them up.

Cut up the tomatoes and lettuce and add them to a bowl. I shred the mozzarella by hand but you can cut it up if you don't want to do that. Add the cheese to the bowl.

When the pasta is finished cooking it will have plumped and will be floating. I ran mine under cold water so that I wasn't having hot pasta in my cold salad. Then add both the tortellini and the shrimp to the bowl. Mix and serve!