This recipe is great for kids and adults alike. Add garlic is optional.
8 ounces ziti pasta
1 pound cooked ham, cubed
1 large red bell pepper, cut into 1 inch pieces
1 large green bell pepper, cut into 1 inch pieces
1 large red onion, coarsely chopped
15 small sweet pickles, chopped, juice reserved
1 cup cherry tomatoes, halved
1 cup mayonnaise
1/2 cup sour cream
2 1/2 teaspoons beef bouillon granules
1 tablespoon white vinegar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cloves garlic, minced
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large bowl, mix together the drained pasta, ham, peppers, onion, pickles and tomatoes.
In a small bowl, whisk together the mayonnaise, sour cream, beef bouillon granules, vinegar, salt, pepper, garlic and 1/2 cup of reserved pickle juice. Fold into the salad and toss gently until evenly coated. Chill overnight to allow the flavors to blend. Serve near room temperature.
Wonderful pasta salad, this Sweet Ham Pasta Salad is great to offer on your guests. Serve this on black tableware products for an elegant look.
Creamy and satisfying soup with the comforting flavors of butternut squash and curry.
1 (2 pound) butternut squash
3 tablespoons unsalted butter
1 onion, diced
2 cloves garlic, minced
2 teaspoons minced fresh ginger root
1 tablespoon curry powder
1 teaspoon salt
4 cups reduced sodium chicken broth
2 firm ripe Bartlett pears, peeled, cored, and cut into 1 inch dice
1/2 cup half and half
Preheat an oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on the prepared baking sheet. Roast in preheated oven until very soft, about 45 minutes. Scoop the pulp from the peel, and reserve.
Melt butter in a large soup pot over medium heat. Stir in the onion, garlic, ginger, curry powder, and salt. Cook and stir until the onion is soft, about 10 minutes. Pour the chicken broth into the pot, and bring to a boil. Stir in the pears and the reserved squash, and simmer until the pears are very soft, about 30 minutes.
Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender. Puree in batches until smooth. Return the soup to the pot, stir in the half and half, and reheat.
Excellent recipe. With the combination of flavors so deliciously right, serve this with disposable bamboo bowls for an earthly style.
A cooling pick-me-up of a iced coffee-chocolate milkshake.
1/2 cup warm water
2 teaspoons instant coffee granules
1 tray ice cubes
1/2 (5 ounce) can sweetened condensed milk, divided
1/2 cup milk
1 tablespoon chocolate syrup
In a small bowl, stir together the water and instant coffee. In a blender, combine ice cubes, coffee mixture, milk, sweetened condensed milk and chocolate syrup. Blend until smooth. Pour into glasses and serve.
This is the best coffee recipe you can have, our Iced Coffee Recipe are best serve with seagreen tableware products for a nice presentation.
A very simple recipe, Potato and Egg Frittata is good for breakfast.
2 tablespoons olive oil
1 large baking potato, peeled and sliced 1/4 inch thick
6 eggs, beaten
salt and pepper to taste
Heat oil in a large skillet or frying pan over medium-high heat. Spread potato slices across bottom of the pan and cook, turning once, until golden on both sides. Remove slices from pan and drain.
When all potato slices have been cooked, return them to the pan. Turn heat to high. Pour on the beaten eggs and season with salt and pepper. Tilt the pan so that the eggs flow to the bottom of the pan. Turn heat to medium low. Cover pan with a plate and flip pan so that frittata is turned out onto plate. Slide the frittata back into the pan with the uncooked side down. Cover and let cook another 2 minutes.
When frittata is finished cooking, remove it from the pan and drain briefly on paper towels before serving.
This Potato and Egg Frittata is suited for small meal, easy to prepare ans special. Serve this with silver cutlery for nice look.
Scooped Coffee Ice Cream into a dessert dish, so the mild, creamy coffee flavor can be enjoyed to the fullest.
1/4 cup sugar
1 tablespoon cornstarch
1 tablespoon instant coffee granules
2 tablespoons butter or margarine, melted
1 cup milk
1 teaspoon vanilla extract
1 (14 ounce) can sweetened condensed milk
2 cups whipping cream
In a saucepan, stir sugar, cornstarch, coffee and butter until blended. Stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool completely. Stir in condensed milk. In a mixing bowl, beat cream until stiff peaks form; fold into milk mixture. Pour into a 9-in. square pan. Cover and freeze for 6 hours or until firm.
Special Coffee Ice Cream with sweet and delicious flavor you can enjoy. Serve on plastic dessert cups.
In a large punch bowl, stir together the drink mix, lemon-lime soda, and white cranberry juice. Taste, and stir in sugar to your liking. (I like to add the whole cup.) Float scoops of ice cream on the top. The ice cream melts somewhat and turns the punch a beautiful baby blue color with frothy white clouds floating on the top.
This Sweet Baby Blue punch is great idea on a simple party like baby showers. Pour it on plastic dessert cups to maximize quantity.