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Old 07-20-2008, 04:59 PM   #1
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Join Date: Jul 2008
Location: central Ohio
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Red face My favorite for BBQ's

Hawaiin Potato Salad

4-5 large potatoes
1 cup shell macaroni-dry
1-2 carrots chopped
2 celery stalks-chopped
2-3 pickles to taste-chopped
1 cup peas
2 stalks green onion-chopped
salt and pepper to taste

Dressing

1 cup mayonnaise
1/2 cup Zesty Italian dressing
2 T. pickle juice (or less)

Boil potatoes until tender. Cool and cut into cubes. Cook macaroni per package directions. Toss with remaining ingredients. Add dressing.

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Old 07-22-2008, 09:38 PM   #2
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Location: central Ohio
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Cool Old fav from Cheesecake Factory

Ceasar Salad Pasta~


Romaine lettuce
Freshly grated Parmesean or Romano cheese
Your favorite ceasar salad dressing
(I use El Torito's pepito seed ceasar dressing)
Large crutons
Cooked strips of chicken(preferably grilled)
cooked hot spegetti

Toss all ingredients together and serve while pasta is still warm. Top with extra grated parmesean cheese. Serve with fresh french bread.
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Old 07-22-2008, 09:40 PM   #3
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Cilantro Pepita Dressing:

2 medium Anaheim chiles, roasted, peeled and seeded
1/3 cup roasted pepitas (pumpkin seeds)
2 garlic cloves, peeled
1/4 tsp. ground black pepper
1 tsp. salt
12 oz. salad oil
1/4 cup red wine vinegar
5 Tbs. grated Cotija cheese (see note)
2 small bunches cilantro, stemmed
1 1/2 cup mayonnaise
1/4 cup water

Salad:
2 corn tortillas
Vegetable oil
1 large (or two small) heads romaine lettuce, rinsed and spun dry
1/3 cup finely grated Cotija cheese
Roasted red bell pepper, peeled and cut into julienne strips
1/2 cup pepitas (roasted pumpkin seeds)

Place all dressing ingredients except cilantro, mayonnaise and water
in a a blender of food processor. Blend approximately 10 seconds, then
add cilantro little by little until blended smooth. Depending on size
of blender, it may be necessary to do in batches.
Place mayonnaise and water in a large stainless steel bowl, and mix
with a wire whip until smooth. Add the blended ingredients to the
mayonnaise mixture, and mix thoroughly. Place in an air-tight container
and refrigerate. Will keep for three days. Yields 1 quart.
To assemble salad: Cut corn tortillas into matchstick-size strips.
Heat oil in sauté pan; fry tortilla strips until crisp. Remove with
slotted spoon, and drain on paper towels. Set aside. Tear romaine into
bite-size pieces. Place greens on salad plates and ladle approximately
2 ounces of cilantro pepita dressing on each salad.
Sprinkle each dish with Cotija cheese and tortilla strips.
Arrange four red pepper strips like spokes on the top of each salad,
and garnish with whole pepitas. Note: Cotija cheese is a hard cheese, similar to Parmesan.
It is available at some grocery stores and most Mexican markets.
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