Pioneer Woman's Asian Noodle Salad

Ingredients

• SALAD INGREDIENTS:
• 1 package Linguine Noodles, Cooked, Rinsed, And Cooled
• ½ heads Sliced Napa Cabbage, Or More To Taste
• ½ heads Sliced Purple Cabbage, Or More To Taste
• ½ bags Baby Spinach, Or More To Taste
• 1 whole Red Bell Pepper, Sliced Thin
• 1 whole Yellow Bell Pepper, Sliced Thin
• 1 whole Orange Bell Pepper, Thinly Sliced
• 1 bag Bean Sprouts (also Called Mung Bean Sprouts)
• Chopped Cilantro, Up To 1 Bunch, To Taste
• 3 whole Scallions, Sliced
• 3 whole Cucumbers Peeled And Sliced
• 1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet
• _____
• FOR THE DRESSING:
• 1 whole Lime, Juiced
• 8 Tablespoons Olive Oil
• 8 Tablespoons Soy Sauce
• 2 Tablespoons (up To 3 Tablespoons) Sesame Oil
• ⅓ cups Brown Sugar
• 3 Tablespoons Fresh Ginger Chopped
• 2 cloves Garlic Chopped
• 2 whole Hot Peppers Or Jalapenos, Chopped
• Chopped Cilantro

Instructions

Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.

Note: dressing keeps for up to three days before serving, without cilantro.

PEAR SALAD

This is so easy, I'm almost embarrassed to write it down...but the kids love it!

Ingredients:

canned pear halves

grated cheddar cheese

maraschino cherries

lettuce (for garnish)

Directions:

layer lettuce on serving plate (if using lettuce). Place pear halves face up on top of lettuce. Sprinkle center cavity with grated cheddar cheese (take the time to grate your own for these...don't use the store-bought, pre-shredded). Top with a cherry. Or two.

Mark's family used to place a little Miracle Whip under the cheese...so if you're into that, go for it.:)

CURRIED CHICKEN SALAD

Ingredients:

2-12.5 oz. cans chicken

coconut milk (about 8 oz.)

1-2 tsp. curry (powder)

pineapple mango salsa

Directions:

Mix drained chicken and coconut milk together until desired consistency. Add curry powder to taste. Carefully fold in pineapple mango salsa to taste. (recipe under 'Appetizers and Beverages' category)

This is great in the summer...fresh pineapple and mango!

PINEAPPLE MANGO SALSA

this is very similar to Pioneer Woman's salsa!

Ingredients:

1/2 fresh pineapple, cut into small pieces

2 mango, cut into small pieces

1/2 red onion, diced

1 C. cilantro, roughly chopped (or to taste)

1-2 jalapeno peppers, diced

juice of 1 lime

pinch of sea salt

drizzle of honey

Directions:

Mix all ingredients together and let sit a couple of hours before serving. Can use as a salsa (for chips or nachos). Or serve over favorite grilled fish (tilapia or halibut). Or use to make curried chicken salad.

COCONUT CURRY CHICKEN

this is great as a soup, or served thicker over rice (adjust ingredients and quantities to taste)

1 med. onion

5 whole carrots

1 red pepper

1-2 C. sugar snap or snow peas

2-3 chicken breasts

chicken broth

1 can coconut milk (lite or regular)

1 T. red curry paste

1-2 tsp. curry powder (I like to use some of the hot curry)

Chop onion into bite-sized pieces. Place in large dutch-oven type pan and start to saute on medium-high heat (I use butter or coconut oil). As onions are cooking, clean and chop carrots then add to pan. (cook for about 2 minutes) Cut raw chicken breasts into bite-sized pieces and set aside. Add chicken broth to pan (about 1 cup, but more if using as a soup). Stir in curry paste and curry powder. You could also add some fish sauce if desired. Then stir in coconut milk. When spices have blended into milk and broth, place raw chicken pieces spread out in pan and stir lightly to cover them with liquid. Add chopped red pepper and snow peas on top (don't stir). Place lid on pan and simmer over medium heat for about 5 minutes (until chicken is cooked through). Pepper and peas should be slightly steamed, but still have some crunch.

inspired by Chelsea Yankie and Rachel Crawford

SHRIMP MARINADE

This is delicious! It is a great marinade for chicken too!

Ingredients:

½ C. olive oil
¼ C. soy sauce
1 T. fresh lemon juice
1 T. minced onion
1 tsp. parsley flakes
3 cloves garlic, minced
1 tsp. cumin
1 tsp. salt
1 T. chili powder
1 tsp. oregano

Directions:

Mix together all ingredients (use fresh herbs if possible). Pour over 2 lbs. raw, cleaned shrimp. Marinate for 30 minutes to 1 hour. Place shrimp on skewers and grill about 3 minutes on each side.

CHERRY DUMPCAKE

Granny used to make this and then fill little bowls with a serving and cover and freeze them...they last several months and are great to pull out when your sweet tooth hits! Just add a scoop of ice cream!

Ingredients:

1 (1 lb. 5 oz.) can cherry pie filling
1-8 oz. can crushed pineapple
1 tsp. lemon juice
1 pkg. dry yellow cake mix
½ C. chopped nuts (opt.)
½ C. (1 stick) melted butter

Directions:

Spread pie filling and pineapple in bottom of 9” square pan. Sprinkle with lemon juice. Mix dry cake mix, nuts and melted butter together to make a crumbly mixture. Add to top of fruit. (Or pour dry cake mix over fruit, then cut butter into pieces and place on top of mix). Bake at 350 degrees for 35 minutes, or until golden. Serve with ice cream or whipped cream.

Variations: can use your favorite pie-filling, such as blueberry instead of the cherry. You can also make a pumpkin pie according to the can directions and pour mixture in pan, then proceed with cake mix, butter, etc...

COCONUT CREAM PIE

Granny and I used to make this together. Brings back good memories!

Ingredients:

9” pie crust, baked
2 C. milk
1 C. sugar
1/3 C. flour
1/8 tsp. salt
1 tsp. vanilla
1 C. coconut
3 eggs, separated
3 T. sugar

Directions:

Scald 1 ½ C. milk (heat in saucepan, but don't boil). Blend sugar, flour, salt and remainder ½ C milk. Add slowly to scaled milk and cook on low-medium heat for 15-20 minutes (until thick). Add beaten egg yolks gradually, stir about 5 minutes. Cool, add vanilla and coconut. Pour into baked pie shell To make meringue, beat egg whites until fluffy and gradually add sugar, beating until stiff peaks form (if you want extra meringue, ratio is 1 egg white per 1 T. sugar). Top pie with meringue. Sprinkle with coconut and place under broiler until top of pie lightly browns.

CHESS PIE

Ingredients:

9” unbaked pie crust
¼ C. flour
1 ¾ C. sugar
½ C. butter, melted
3 eggs, beaten
½ C. buttermilk
1 ½ tsp. vanilla

Directions:

Mix flour and sugar. Add remaining ingredients and mix until smooth. Pour into unbaked pie shell and bake at 350 degrees for 45-50 minutes.

from Aunt Diane

CINDY'S CHEESECAKE...THE BEST EVER!

Crust Ingredients:

1 ½ C. vanilla wafer or graham cracker crumbs
¼ C. butter
½ C. sugar

Cake filling Ingredients:

3 (8 oz.) pkg. cream cheese
1 C. sugar
4 egg whites
1 tsp. vanilla

Topping Ingredients:

2 C. sour cream
4 T. sugar
½ tsp. vanilla

Directions:

Mix cookie crumbs, melted butter and sugar together and press into cheesecake form pan. Beat cream cheese well to soften. Beat egg whites until stiff. Blend in one cup sugar and 1 tsp. vanilla. Combine with cream cheese and mix well. Pour into crust. Bake at 350 degrees for 25 minutes. While cheesecake is cooking, mix together sour cream, sugar and vanilla topping. Remove cake and spread the sour cream, sugar and vanilla topping on top. Chill and serve.

PIE CRUST

Ingredients:

3 C. flour
1 ¼ C. butter*
1 tsp. salt
1 egg, well beaten
7 T. water
1 T. vinegar

Directions:

Cut butter into flour and salt (*original recipe calls for Crisco vegetable shortening; can also use half butter, half shortening). Combine egg, water and vinegar. Pour liquid into flour mixture all at once and combine. Can keep refrigerated for up to two weeks. Makes two pie crusts.

GRAHAM CRACKER PIE CRUST

Ingredients:

1 ¼ C. graham cracker crumbs
3 T. sugar
1/3 C. butter, melted

Direcitons:

Combine crumbs and sugar in bowl. Add butter and stir until blended and crumbly. Firmly press mixture into bottom and sides of 9” pie pan. Chill for one hour before filling or bake at 350 degrees for 8 minutes, then cool completely before filling.