Archive for September 23rd, 2009
- 16 ounce Salad Macaroni
- 1 cup Celery diced
- 1 cup Red onion diced
- 1 cup Yellow or white onion diced
- 1 cup Medium Cheddar diced
- 1 cup Swiss Cheese diced
- 1/2 cup Parmesan grated
- 1 cup Dill pickle diced
- 1 cup Salami diced
- 1 can (6 oz) Large pitted black olives, drained sliced
- 1 tablespoon Lawry’s garlic salt
- 1 tablespoon Garlic minced
- 1/2 teaspoon Ground white pepper
- 1 teaspoon Fresh ground black pepper
- 1/2 teaspoon Cayenne
- 1/2 teaspoon Dry mustard
- 1/2 teaspoon Celery salt
- 3 oz. jar Pimento rinsed and drained
- 1 1/2 cup Mayonnaise
- 1 teaspoon Horseradish
Add 2 quarts of water to a medum stockpot and bring to a boil. Add macaroni and cook until it is al dente, approximately 9 minutes. Do not overcook the pasta or it will fall apart when the salad is tossed together. Rinse macaroni until cool. Drain well and let it dry out slightly.
Add pasta to a large bowl. Carefully fold in celery, onion, cheddar, Swiss cheese, Parmesan, dill pickles, salami, and black olives. Refrigerate the mixture, uncovered, overnight (or refrigerate for at least 2 hours).
Mix the Lawry’s garlic salt, minced garlic, horseradish, white pepper, black pepper, cayenne pepper, dry mustard and celery salt together. Add to salad. Fold in the pimentos. Fold in 1 cup of mayonnaise to start. Add up to 1/2 cup more of mayonnaise if needed. Refrigerate again for 30 minutes to 1 hour.
This is a family/friend favorite!!! It makes a huge batch so you can always halve it if you want to make a smaller portion. For this recipe I used half the amount of white and red onion or else it is just too oniony. Also, I substitute ham or chicken breast for the salami and feel free to use any cheeses that are your favorite! I always use cojack, sharp cheddar, and lacey swiss.
- 6 (2-inch) gingersnap cookies, finely crushed into crumbs
- 2 cup(s) (about half 16-ounce bag) peeled baby carrots
- 2 large stalks celery, cut crosswise into 2-inch pieces
- 1 medium onion, cut into 1-inch pieces
- 1 cup(s) dry red wine
- 2 tablespoon(s) red wine vinegar
- 1/4 cup(s) raisins
- 1 teaspoon(s) salt
- 1/2 teaspoon(s) ground black pepper
- 1 (about 2 pounds) boneless beef chuck roast
- In 4 1/2-quart to 6-quart slow-cooker bowl, combine gingersnap crumbs, carrots, celery, onion, wine, vinegar, raisins, 1 teaspoon salt, and 1/2 teaspoon pepper.
- Place roast on top of vegetables. Cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours or on high setting 6 to 6 1/2 hours or until roast is very tender.
- Place roast on warm platter. Skim and discard fat from cooking liquid. Serve roast with vegetables and sauce.
This was a great recipe. I added sliced mushrooms as well and it turned out delicious. I made a separate brown gravy as well.
With it’s roots in Denver, Colorado; Smashburger http://smashburger.com is a fast-casual burger chain that gets its name from the way in which they cook their burger. One-third or one-half pound ball of beef patties are smashed on a hot flat grill to sear in the flavor of the juicy meat. Smashburger is owned by an independent development firm called Consumer Capital Partners (CCP) and has already sold franchise locations that will equal more than 200 Smashburgers in the next five years!
Sun West Restaurant Concepts has purchased franchise agreements to open 30 Smashburgers in Maricopa County within the next seven years. The first Arizona Smashburger will open Friday, October 7th and is located in Tempe at 777 S. College Ave, Suite 105.
Other than a perfectly seared smashburger, you will get a toasted fresh baked bun with a selection of real cheeses, fresh produce, and gourmet condiments. If you’re not a meat lover like me, don’t worry. Smashburger also makes fresh smashchicken sandwhiches, smashdogs, and smashsalads. They are also cookin’ up other things you wouldn’t want to miss like rosemary- garlic smashfries and fresh veggie frittes. To wash it all down don’t forget to try a Root Beer float or a Haagen-Dazs shake…yes, I just said Haagen-Dazs shake, it is always on the menu!
Well, I know where i’ll be taking the family in October, you should meet me there!!
777 S. College Ave Suite 105