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Chicken Piccata

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Chicken Piccata

Not all chicken has to be boring. See it as the ideal blank slate—healthy and fast. Here are our top five quick chicken recipes to spice up your weeknight routine:

INGREDIENTS

  1. Two pounds of skinless, boneless chicken breasts or cutlets that have been butterflied to produce thinner portions
  2. Half a teaspoon of newly ground black pepper
  3. A quarter-tsp sea salt
  4. one cup of flour
  5. Ten sachets of unsalted butter
  6. Four tablespoons of pure olive oil
  7. One shallot, cut finely
  8. 1 tsp finely chopped garlic (four to six cloves)
  9. 1/4 cup chicken broth
  10. One teaspoon of zest from one lemon, plus additional to taste
  11. One tablespoon of newly squeezed lemon juice
  12. Two teaspoons of drained capers
  13. Chopped fresh parsley is optional.

PROCEDURE

  • Sprinkle 1½ teaspoons of salt and pepper over the entire chicken. The flour should be put in a small bowl. After dipping each chicken piece in the flour, shake off any excess and turn to coat. When you are done dredging, discard the flour.
  • In a large pan placed over medium-high heat, melt 3 tablespoons butter and 2 tablespoons oil. Add half of the chicken and heat for 2 to 3 minutes on each side, or until golden brown and cooked through. Continue with the remaining chicken, adjusting the skillet’s amount of butter and oil as necessary. Place the chicken onto a serving dish.
  • Add the shallot to the pan and cook for about 2 minutes, stirring occasionally, until tender and fragrant. Include the garlic and Cook for a further minute, stirring, until aromatic. After adding the stock, simmer for four to five minutes, or until the liquid has reduced by half. After lowering the heat to low, mix in the remaining ½ teaspoon of salt, capers, lemon zest, lemon juice, and 4 tablespoons of butter.

  • Before serving, pour the sauce over the chicken and

    sprinkle with the parsley.

16 Tips For The Fluffiest Scrambled Eggs

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16 Tips For The Fluffiest Scrambled Eggs

BY SARA KLIME

 Breakfast wouldn’t be the same without 

scrambled eggs. Out of 17,000 respondents , 45% of them said they preferred scrambled eggs  to poached, fried, hard-boiled, and sunny side up, according to our exclusive study. It’s difficult to say no to a lovely plate of warm  fluffy eggs that has been lightly seasoned with salt and pepper.

Overcooked and dry scrambled eggs, however, are much less appetising. Understanding how and why eggs cook the way they do, as well as how to make them tasty rather than disgusting with a few simple ingredient additions, technique adjustments, or even an appliance purchase other than a hob, will help you avoid such a cooking disaster. Here are some of the greatest ways to cook eggs so they’re always properly fluffy and ready to eat—whether they’re to be eaten with other breakfast staples or on toast.

1.Put in additional egg yolks.

Most individuals just need to crack the eggs into the bowl and mix them when making scrambled eggs. However, you might want to experiment with a different yolk to white ratio to achieve the softest scrambled eggs possible. Egg proteins need a certain temperature to link, and adding extra egg yolks will enhance that temperature and elevate scrambled eggs to a new level. Because of this increased temperature requirement, there is a decreased chance that the eggs would be overcooked, virtually assuringR

emember, you don’t have to overdo it when it comes to adding extra yolks to recipes. Just one extra yolk should be added for every four eggs. If you’re looking for something to do with the extra egg whites, consider whipping up a meringue dessert, adding them to a baked good, or saving them for your next egg white omelet. 

2.Don’t add milk.

Who came up with the brilliant notion to add milk to scrambled eggs is anyone’s guess, but it’s probable that they were unaware of the scientific reasons why this trick doesn’t work. If you’re thinking of adding milk to scrambled eggs, think again. The addition of cow’s juice merely dilutes the dish’s exquisite eggy flavour and makes it harder to cook to perfection. This is because the addition of milk thins the scrambled egg mixture, accelerating the cooking process. The consistency of eggs that have had milk added will likely be drier than if the milk had been omitted.
Instead, think about including butter, a different dairy product. The protein in the eggs is changed by the fat in a stick of butter, preventing them from coagulating. It also adds that delicious, rich buttery flavour that elevates scrambled eggs to new heights; served with a toasted bagel, it’s the ideal way to start the day.

3.Add a little bit of water.

There are others who will not let their eggs sit without adding some kind of liquid. The next best thing to do is add water if the milk dries up the curds and results in a crumbly mess instead of a fluffy, soft feel. The eggs in the pan will steam from the water, retaining some of their moisture and soft texture.

However, use caution when incorporating water into an egg mixture. For each egg, you only need to add roughly ½ teaspoon of water, so don’t add more than two teaspoons in total. If there is too much water in the pan, it can flood and dilute the eggs excessively, which would only make the issue worse than if you added milk to the eggs. Furthermore, it’s imperative to exercise patience when cooking the eggs over medium-high heat until the water steams and the eggs are cooked. Have faith in the procedure; the outcome will be fluffy eggs of the highest calibre.

4.Turn down the heat.

Setting a stove’s dial to the ideal temperature always seems a little random. How should a cooker be adjusted to the ideal temperature, and when should eggs be added to the pan?

Steer clear of overheating the stove in order to achieve softer scrambled eggs. The proteins in the eggs can coagulate and form curds very quickly when they come into contact with a hot pan. Alternatively, cooking the eggs on medium-low will allow you to have complete control over how long they cook and will let the eggs stay moister longer.

The colour of the butter is a good indicator of when a skillet is ready for eggs. The pan’s temperature is too high if the butter has browned. It’s also crucial to keep in mind that a pan retains heat, so after the eggs have set into soft curds, which should happen after about ten minutes, turn off the stove. After letting the eggs simmer in the pan for a further thirty seconds or so without direct heat, serve.

5.Before adding eggs to the pan, whisk them.

There will always be those who don’t think things through, and one of their actions may be to just throw their eggs into a skillet without properly scrambling them first. It may seem like a small, unimportant step in the making of scrambled eggs (since they will eventually just scramble in the pan), but it is an important step that shouldn’t be ignored.

6.Whisking the eggs breaks apart the proteins in the egg whites,

which makes this step extremely important. A looser whites structure allows air bubbles to become trapped inside, making the scrambled eggs on the plate softer. What is used to beat the eggs is just as important as whisking them before adding them to the pan. A regular kitchen fork works far better than a wire beater, which tends to add too much air to the mixture. The finished product will be exquisite, with a flawlessly fluffy texture.

7.Pour in a small amount of lemon juice to keep the blend light.

When preparing traditional scrambled eggs, an acidic element isn’t frequently taken into account, but it should be. Because lemon juice fundamentally alters the protein structure of egg whites when they are whisked, it can improve scrambled eggs. This makes the scrambled eggs on the plate more fluffy by improving the egg mixture’s ability to contain air. Furthermore, the acid will cause some of the proteins to denature, which will keep the curds soft and stop them from overcooking too quickly. The steam from the cooking lemon juice will cook the eggs nearby as well.

8.In addition to serving a practical purpose,

adding lemon juice to eggs creates a vibrant, acidic flavour contrast that tantalises the taste senses with each bite. For every two to three eggs, just about a half-teaspoon of juice is needed; add a little bit more if you want the flavour to be more intense.

9.Go to the cappuccino maker.

Geek enthusiasts may scan the space and think which appliances could improve scrambled eggs.Although Martha Stewart’s advice is a little out of the ordinary, it works well.

10.Instead of cooking the eggs on the stove, use an air fryer 

It seems like you can cook anything in an air fryer. Indeed, even eggs.U

sing an air fryer instead of a stovetop makes making fluffy scrambled eggs easier. Before adding the fat to a small, heat-safe pan, such as a ceramic ramekin, preheat the air fryer to 220 F. It is imperative that you nestle the pan into the air fryer’s basket as opposed to simply pouring the eggs inside. Use a non-stick pan because it will facilitate the scrambling process.

When the air fryer reaches the right temperature, add the pre-whisked, seasoned eggs. After two minutes, turn the eggs over and continue cooking until they are cooked to your preferred consistency. To keep the eggs fluffy and moist, cook them slowly on a hob instead of adjusting the temperature to cook them faster. Stirring is also very important because it keeps some of the eggs from cooking through more quickly than others.

11.Use seltzer water to keep everything soft

Many people enjoy the fizzy sensation of chilled seltzer. Surprisingly, the drink can not only be delightful to sip on a hot summer day, but it can also be the secret to effortlessly achieving fluffy eggs. To make air pockets in scrambled eggs that expand in the presence of heat, try adding seltzer water.

To the recipe, add a tablespoon of seltzer water for every two eggs. It’s important to follow this proportion since adding too much liquid—either milk, seltzer water, or regular water—will result in runny eggs. While the taste of the water won’t affect the eggs, basic seltzer is the recommended option; avoid trying with flavours like cranberry lime or black cherry. Just open the can to discover fluffy, cloud-like eggs; save the remainder for drinking or mixing into a cocktail inspired by mimosas.

12.To make fluffy eggs, use sour cream.

Fat is a buddy when it comes to producing great scrambled eggs. This is why adding sour cream to a recipe is a great way to bring out its flavour. Four teaspoons of sour cream are needed for every four eggs in Paula Deen’s scrambled eggs recipe. The Southern culinary icon whisks the creamy dairy product into her eggs along with some salt, pepper, and water, then transfers the mixture onto a hot skillet to cook. The finished dish of eggs is fluffy and creamy but also slightly moist.

Bacon grease is another item that Deen uses to enhance the flavour of her scrambled eggs. Before adding her egg mixture to the pan, she adds equal amounts of the leftover ingredient and butter, another favourite of hers. This not only gives eggs a great breakfast flavour boost, but it’s also a clever way to use up fat that would otherwise go to waste.

13.Try using a rice cooker to prepare scrambled eggs

While most people only cook white, brown or jasmine rice in their rice cookers, savvy cooks also know that this handy gadget works wonders for making delectable scrambled eggs without the need for a stove. To begin using this multipurpose culinary tool, beat eggs with your preferred seasoning and a small amount of water. Next, apply non-stick cooking spray or your preferred fat to the rice cooker. Next, close the machine after setting it to the “cook” setting.

But that doesn’t mean those eggs can be ignored, even if this appliance is largely hands-off. After two to three minutes of cooking, remove the lid and give the eggs a good stir. But take care not to turn the heat up too much, as this will dry out the eggs and make them just as unsuccessful as any hob accident.

14 .Put some crème fraîche on top.

The French have taught us a lot about cuisine, and American chefs and entertainment star Gordon Ramsey have taught us a lot in the current day. Thanks to a component that’s popular in French-style scrambled eggs but less common here, his scrambled egg recipe has been praised as one of the creamiest and fluffiest out there.

Ramsay gives his eggs a fluffy texture by adding crème fraîche. As an added bonus, Ramsay saves the crème fraîche till last, giving his eggs a bright, creamy finish—a departure from other chefs who add creamy ingredients right away.

15.Take out a jar of mayonnaise.

The condiment mayonnaise has the power to permanently alter your scrambled egg recipe. Alton Brown adds a surprising ingredient to his scrambled eggs that keeps them fluffy and tender. While the condiment is usually used to cream potato salads or schmeared over hamburgers, adding it to eggs will increase the fat content and provide a creamier texture for breakfast.

16.To keep the eggs from stiffening, stir them frequently.

Perfect, fluffy scrambled eggs are impossible to achieve with an imperfect cooking process, no matter how many odd additives are included. More than anything, the way the eggs are made is the key to preventing flat scrambles.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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MONGOLIAN GROUND BEEF NOODLES

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MONGOLIAN GROUND BEEF NOODLES

Ground beef, linguine noodles, brown sugar, ginger, garlic, soy sauce, and hoisin sauce are the ingredients in this recipe for Mongolian ground beef noodles. I didn’t have any stir-fried vegetables on this particular night, but they would have been delicious combined in with this. The kids really like it, and it was quite flavorful! Although you may use any kind of noodle, I believe linguine works best. This dish is quickly assembled in a few easy steps.

INGREDIENTS

 

  1. 16-oz linguine noodles in a packet
  2. One pound of ground beef
  3. half a cup of soy sauce
  4. one-third cup hoisin sauce
  5. one-third cup of brown sugar
  6. A single cup of beef stock
  7. a freshly grated 2-inch chunk of ginger (or 1/2 tsp ground ginger)
  8. Red pepper flakes,
  9. Diced green onions with a pinch of ground black pepper (for garnish)
  10. Sesame seeds roasted (as a garnish)

DIRECTIONS

  • Make your sauce in a small mixing bowl. Stir in the brown sugar, ginger, red pepper flakes, black pepper, soy sauce, hoisin sauce, and beef broth. Put aside.
  • Boil your noodles in a big saucepan as directed on the packet.
  • The meat should be brown and no longer pink in a big deep sauté pan.
  • Fill the meat with the sauce. Stir well and boil for 10 minutes, stirring now and again.
  • After the noodles are cooked, drain the water and add them to the mixture of beef sauce. To coat every noodle, give it a good stir. Allow the noodles to absorb all of the sauce by letting them sit for a few minutes.
  • Add some chopped green onions and toasted sesame seeds as garnish. Have fun!

Trick for Foolproof Fluffy Eg

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Martha Stewart Has a Trick for Foolproof Fluffy Eggs

 

Serving your beautifully fluffy eggs with some decadent accompaniments is advised by this recipe, in typical Martha style. She advises prosciutto, smoked fish, soft or hard cheeses, or crème fraiche. You could even cook up a few strips of bacon or serve the eggs with some plain buttered bread to 

keep your meal really simple.

At KCM, we think Martha Stewart has immense influence. She is, after all, a style icon, known for her renowned cuisine, opulent table settings, and astute attitude to business that is both carefree and methodical. She is a well-known celebrity chef who has authored about a hundred books and is a fixture on television. Despite all of this, she finds time to routinely work with Snoop Dogg to put together some of our favourite tasty, healthy meal kits. Our well-stocked pantries and sophisticated dinner party arrangements are the richer for having followed her for decades.

Naturally, we were all ears when Martha shared her handy and easy egg hack with us. After all, even if we break and fry a tonne of eggs, our scrambles occasionally come out dense, rubbery, and uninteresting. Nothing is worse than a breakfast that appears to be low-effort but ultimately necessitates emergency assistance.

Components

  1. Three big eggs
  2. One spoonful of butter
  3. Parmesan cheese and prosciutto, for serving (optional)
  4. Serve with smoked salmon, capers, and crème fraiche (optional).
  5. Sun-dried tomatoes and chevre cheese, to serve (optional)

Directions;

  1. Crack eggs into a medium-sized bowl and mix with a whisk. Transfer to a large heat-resistant porcelain pitcher and mix in butter.
  2. To cook eggs uniformly, submerge the steam wand of an espresso machine into the pitcher, release the steam, then move the pitcher up, down, and side to side for about 30 seconds.
  3. Garnish right away with preferred toppings.

 

Air Fryer Firecracker Shrimp

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Air Fryer Firecracker Shrimp

You won’t want to miss out on this really simple 

and delectable recipe for appetisers or snacks—air fryer firecracker shrimp! I don’t mind at all if you refer to this firecracker sauce as “lazy,” because that’s exactly what it is. A fairly close substitute for firecracker sauce is to mix sweet Thai chilli sauce with buffalo wing sauce. Hey, occasionally we all need a little simplicity in our lives, don’t we?

Lightly breaded shrimp that have been air-fried to perfection are combined with a sweet and spicy sauce to create Shrimp Air Fryer Firecracker Shrimp.

Ingredients:

  1. Half a cup of buffalo wing sauce
  2. Half a cup of sweet Thai chilli sauce
  3. One pound of large, peeled and deveined prawns
  4. Half a cup of kosher salt and pepper
  5. One egg, cooking spray with olive oil (I used Pam)
  6. Garnish with cilantro, if desired.

Directions:

  1. Combine the sweet Thai chilli sauce and buffalo wing sauce in a bowl. Put aside.
  2. Dry the shrimp by patting it with paper towel.
  3. Transfer the flour to a small bowl and add kosher salt and pepper to taste. In a another bowl, beat the egg.
  4. After dipping each prawn in the egg, coat it with flour. Put the prawns in the air fryer basket in a single layer.
  5. Drizzle the prawns with the cooking spray flavoured with olive oil.
  6. For 12 minutes, set the air fryer to 390 degrees; shake the basket halfway through.
  7. Take the prawns out of the basket and combine it with some of the firecracker sauce in a bowl. Garnish with cilantro, if preferred, and serve with the leftover sauce on the side.

 

PANKO BREADED MOZZARELLA STICKS

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PANKO BREADED MOZZARELLA STICKS

Crispy breaded slices of mozzarella are deep-fried and served as Panko Breaded Mozzarella Sticks. They have no artificial flavors or preservatives, and they taste far better than the frozen box variety.

They are a big hit with family and friends every time. I adore serving them with Crab Rangoon Egg Rolls and Garlic Parmesan Chicken Wings.

INGREDIENTS:

  1. 8 half-cut mozzarella string cheese sticks
  2. two eggs
  3. two tsp milk
  4. Two and a half cups panko crumbs
  5. One teaspoon dried basil
  6. and one tablespoon dried parsley
  7. One tsp of dehydrated oregano
  8. half a teaspoon of powdered garlic
  9. 1/4 cup of flour for all purposes
  10. Canola oil

DIRECTIONS

  • Pour milk and eggs into a shallow basin.
  • In a shallow bowl or plate, combine panko breadcrumbs with garlic, parsley, basil, and oregano.
  • Fill a shallow basin or plate with flour.
  • Each mozzarella stick is dipped first in flour, then in egg mixture, then in panko breadcrumb mixture, and finally back into egg and breadcrumbs once again. Transfer to a parchment paper-lined baking sheet.
  • For 20 to 30 minutes, place uncovered in the freezer.
  • Preheat the oil in a dutch oven or deep fryer to 375 degrees.
  • A few at a time, cook the sticks until they are golden brown. It takes about a minute or so. blot with paper towels. Present with chipotle mayo or marinara.

NOTES:

  • When trying to keep the oil as close to 375 degrees as feasible, use a high temperature thermometer.
  • You may bake these as well. Spread some butter on it or use nonstick baking spray. Bake for 6–7 minutes at 400 degrees.
  • Just till brown, fry. Cheese that is overdone will start to seep out.

Sponge Cake Recipe

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Sponge Cake Recipe

One basic cake recipe that any person should be able to make is the Easy Sponge Cake. Basic cupboard and refrigerator staples including flour, baking powder, eggs, sugar, oil, and milk are used to make it. This cake can be fashioned into layer cakes or served as a snack cake because of its extreme versatility and adaptability.

INGREDIENTS

  1. ¾ cup (90 grams) of all-purpose flour;
  2. cup (100 grams) of caster sugar
  3. 1 tsp baking powder;
  4. ⅛ tsp baking soda;
  5. ½ cup (120 milliliters) of any refined oil;
  6. ¼ cup (60 milliliters) of milk;
  7. 2 tsp vanilla extract

GUIDELINES

  • Set oven temperature to 180°C. Using parchment paper, line a 7-inch square cake pan.
  • Sift the flour, baking powder, and baking soda into a bowl using a sifter
  • In a bowl, thoroughly combine milk, oil, and vanilla.
  • Place the eggs in a large bowl and whisk them until foamy using an electric beater or a stand mixer.
  • Gradually add the sugar and continue whisking until the mixture is light and fluffy.
  • Gently combine the wet mixture with the dry ingredients.
  • Transfer the mixture into the pan and bake it for thirty minutes.
  • Take out and let it cool down fully.
  • Serve and enenjo

Notes

  • Beat the egg until it becomes light and fluffy, then mix it into the dry mixture. This is a crucial step for fluffy sponges. Gently incorporate the dry and wet mixture into the whipped eggs, or combine it once with a mixer.
  • Avoid overmixing. Avoid letting the batter sit out too long. As soon as it’s finished, bake it. Avoid baking the cakes too much. It might get arid.
  • This cake can be used as a layer cake for fresh cream cakes or as a snack cake.

Million Dollar Bars

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Million Dollar Bars

Layers of shortbread, caramel, and chocolate combine to create Million Dollar Bars, which may look a lot like Twix bars. With just a few basic ingredients, they may be made in an incredibly straightforward and luxurious way.

INGREDIENTS

  1. One cup caramel pieces,
  2. two teaspoons milk or almond milk,
  3. one cup milk chocolate chips,
  4. two teaspoons shortening,
  5. one cup crumbled shortbread cookies,
  6. seven tablespoons melted unsalted butter,
  7. two tablespoons white sugar, and sea salt

INSTRUCTIONS

  • Set oven temperature to 350.
  • In an 8 × 8 square baking pan, mix together the sugar and shortbread crumbs. Stir in the melted butter after adding it.
  • Firmly pat the mixture into the pan. Press it into the pan with a spatula, your hand, or the bottom of a glass.
  • For 20 minutes, bake the crust until it turns a light golden brown. The crust should be chilled in the fridge for at least 20 minutes, or until it solidifies. A Pyrex dish that is warm or hot should not be put in the freezer.
  • In the microwave, melt the milk and caramel chunks for 30 seconds at a time, stirring in between, until smooth and creamy.
  • Spread the caramel mixture evenly over the crust right away. Take care to prevent tearing the crust.
  • Once the caramel layer is set, let it cool in the fridge for at least 20 minutes or in the freezer for 10 minutes.
  • In the microwave, melt the shortening and chocolate chips for 30 seconds, then stir. Once it’s smooth and creamy, keep melting it in 10-second bursts. Spread the chocolate evenly over the caramel layer right away.
  • After a few minutes of drying time, top the chocolate with a dusting of flaky sea salt. After putting the pan in the fridge, let them to cool fully.
  • Take the bar pan out of the fridge and let it outside for approximately five minutes to ensure perfectly cut Million Dollar Bars. By doing this, the chocolate will be able to slightly soften and prevent cracking when it is cut. To make them resemble Twix bars, cut them into squares or rectangles using a sharp knife.
  • Keep in the fridge for up to a week or the freezer for up to three months when stored in an airtight container

Cherry Cheesecake Swirl Brownies

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Cherry Cheesecake Swirl Brownies

INGREDIENTS

Regarding the Brownies:

  1. two melted sticks of butter
  2. Sugar (2 1/4 cups) and four big eggs
  3. One spoonful of vanilla
  4. One quarter cup of cocoa powder
  5. Half a teaspoon of salt
  6. One tsp baking powder
  7. One and a half cups all-purpose flour (I used this gluten-free blend)
  8. One cup chocolate chips, my personal preference

For the cheesecake with cherries:

  1. 8 ounces of softer cream cheese
  2. one-third cup sour cream
  3. half a cup of sugar
  4. one-half teaspoon of vanilla
  5. One egg
  6. Can of cherry pie filling, 21 oz.

INSTRUCTIONS

  • Preheat the oven to 350o and grease a 9×13-inch pan.
  • In a pot over the stove or the microwave, melt the butter and sugar together until bubbling, whisking occasionally. Let cool for a minimum of five minutes. Blend in the vanilla and eggs until smooth. Mix thoroughly to combine the flour, baking powder, cocoa powder, and salt. Add the chocolate chunks and stir. Fill the pan with the batter.
  • Combine the cream cheese, sour cream, sugar, vanilla, and egg in a another bowl.
  • Using the end of a wooden spoon (or your finger), create approximately five long trenches (long ways) in the batter. Overflowing with the cream cheese mixture, pour it over the trenches. Between each strip, spoon the cherry pie filling.
  • With a knife, cut rows of batter in the opposite direction from the trenches all the way through (or swirl, if you want).
  • Bake for approximately forty minutes. Store in the fridge until you’re ready to serve.

layerd pasta salad

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layerd pasta salad

A classic summertime recipe, layered pasta salad is great for potlucks, picnics, and barbecues. This well-liked summertime mainstay is elevated by the flavorful ham, crunchy veggies, colorful layers of pasta, and zesty dressing. Plan beforehand to streamline the entertaining process or guarantee a seamless exit from your event without compromising on presentation or taste.

INGREDIENTS

Getting dressed:

  1. one-half cup mayonnaise
  2. one-third cup sour cream
  3. Two tsp white wine vinegar
  4. One teaspoon each of sugar and Dijon mustard
  5. One-half tsp Worcestershire sauce
  6. Half a teaspoon of salt
  7. half a teaspoon of pepper, black

 salad

  1. Three cups of cooked and drained macaroni pasta
  2. Chopped romaine lettuce, three cups
  3. Half a red bell pepper, chopped
  4. 1/4 cup finely diced red onion
  5. 1/2 cup thawed frozen green peas
  6. one-third cup finely chopped celery
  7. 1/3 cup black olives and 1 1/2 cups chopped ham
  8. Half a cup of shredded cheddar cheese

Instructions

  • Mix the mayonnaise, sour cream, sugar, Dijon mustard, Worcestershire sauce, white wine vinegar, salt, and black pepper in a small bowl until thoroughly blended. Put aside.
  • Layer the ingredients (lettuce, cooked and drained macaroni pasta, diced red bell pepper, finely sliced red onion, thawed green peas, chopped celery, diced ham, black olives, prepared dressing, and shredded cheddar cheese) in a large trifle bowl or glass dish.
  • As desired, repeat the layers, making sure Every layer is spread equally. After assembling all the components, securely cover the dish with a lid or plastic wrap and place it in the refrigerator for a minimum of five hours to let the flavors combine and the salad cool. Toss the salad gently just before serving to make sure the dressing gets to all of the layers.
  • This delicious Layered Pasta Salad has layers of flavor that are nice to eat cold. Note: This salad is a great make-ahead dish for any summer get-together because it can be made up to 24 hours in advance.