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Mom’s Best Macaroni Salad

Mom's Best Macaroni Salad

Mom's Best Macaroni Salad
This macaroni salad has the perfect blend of sweetness and tartness, and you may just find it's the best you've ever eaten.
  • 16 oz. uncooked elbow macaroni
  • 4 carrots, shredded
  • 1 large red onion, chopped
  • ½ green bell pepper, seeded and chopped
  • ½ red bell pepper, seeded and chopped
  • 2 c. mayonnaise
  • 1 (14 oz.) can sweetened condensed milk
  • ½ c. white sugar
  • ½ c. white vinegar
  • salt and pepper to taste
  1. Cook macaroni in a large pot of salted water until tender, about 8 minutes. Rinse under cold water, and drain.
  2. In a large bowl, stir together the carrots, red onion, green pepper, red pepper and celery. Mix in the mayonnaise, condensed milk, sugar, vinegar, salt and pepper.
  3. Add the macaroni and toss gently; cover and refrigerate for at least 8 hours before serving.
This recipe can be made a day ahead of time, stirring it occasionally to blend the flavors. The macaroni will absorb some of the liquid.


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Photo Credit:  bsabarnowl / CC

Best Macaroni Salad

Best Macaroni Salad

Best Macaroni Salad
Easy and delicious, this macaroni salad will become a staple at get-togethers.
  • 1 (16 oz.) package macaroni
  • ½ c. mayonnaise
  • 1 c. cucumber - peeled, seeded and chopped
  • 1 tbsp. dried minced onion
  • 1 c. diced ham
  • 1 c. shredded Cheddar cheese
  • 3 tbsp. olive oil
  • 3 tbsp. white wine vinegar
  • salt and pepper to taste
  1. In a large pot of salted boiling water, cook pasta until al dente; rinse under cold water and drain.
  2. In a large bowl, combine the pasta and mayonnaise; mix well.
  3. Stir in cucumber, onion, ham and cheese. Mix well. Drizzle oil and vinegar over top and toss. Refrigerate for at least 4 hours before serving.


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Photo Source:  ozmafan / CC

Creamy Au Gratin Potatoes

Au Gratin Potatoes

Creamy Au Gratin Potatoes
This classic French dish combines a creamy cheese sauce with tender potatoes to delight your pallet.
  • 4 russet potatoes, sliced into ¼ inch slices
  • 1 onion, sliced into rings
  • salt and pepper to taste
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • ½ teaspoon salt
  • 2 cups milk
  • 1½ cups shredded Cheddar cheese
  1. Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.
  2. Layer ½ of the potatoes into bottom of the prepared casserole dish. Top with the onion slices and add the remaining potatoes. Season with salt and pepper to taste.
  3. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
  4. Bake 1½ hours in the preheated oven.


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Photo Credit:  Ned Raggett / CC

Scalloped Potatoes

Scalloped Potatoes

Scalloped Potatoes
These scalloped potatoes are so delicous and easy to make, this will become one of your most-prepared recipes.
  • 4 cups thinly sliced potatoes
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1½ cups milk
  • 1 teaspoon salt
  • 1 dash cayenne pepper
  • 1 cup grated sharp cheddar cheese
  • ½ cup grated cheese, to sprinkle on top
  • paprika
  1. In a small sauce pan, melt butter and blend in flour.
  2. Let sit for a minute.
  3. Add all of cold milk, stirring with a whisk.
  4. Season with salt and cayenne.
  5. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
  6. Reduce heat and stir in cheese.
  7. Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
  8. Pour half of cheese sauce over potatoes.
  9. Repeat with second layer of potatoes and cheese sauce.
  10. Sprinkle the remaining cheese on top.
  11. Top with some paprika for color.
  12. Bake uncovered for about 1 hour at 350°F.


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Photo Credit: mallydally / CC

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