The Lady's Warm Potato Salad Recipe

Ingredients

• 8 medium red potatoes
• 1/4 cup chopped fresh parsley leaves
• 1/4 cup chopped green onion tops
• 1 cup chopped celery
• 3 hard boiled eggs, chopped
• 1/4 cup chopped bell pepper
• 1/4 cup diced pimento
• 1 teaspoon lemon-pepper seasoning
• 2 tablespoons seasoning salt (recommended: Jane's Krazy mixed up salt)
• 1 tablespoon Dijon mustard
• 1/4 cup mayonnaise
• 1 cup sour cream

Directions

In a large pot, boil the potatoes with the skins on for 10 to 15 minutes until tender. Let the potatoes cool just to the touch and cut into cubes.

In a large bowl, combine the remaining ingredients. Add the potatoes and mix gently.
Serve at room temperature.

Super-Zesty Potato Salad Recipe

Ingredients

For the Mayonnaise:

• 2 large egg yolks
• 1/4 cup red wine vinegar
• 1 tablespoon dijon mustard
• Kosher salt
• 1 1/2 cups neutral-flavored oil (such as vegetable, canola or peanut)

For the Salad:

• 2 1/2 pounds small red bliss potatoes, quartered
• 3 cloves garlic, smashed
• Kosher salt
• 6 slices bacon, chopped
• 2 tablespoons extra-virgin olive oil
• 1 red onion, diced
• 3 stalks celery, diced
• 1/2 cup red wine vinegar
• 1/2 cup dijon mustard

Directions

Make the mayonnaise: Put the egg yolks in a food processor and add the vinegar, mustard and 1/4 teaspoon salt. Turn on the machine and very slowly start to drizzle in the oil (drip until the mixture starts to look like mayonnaise, then you can start adding it in a slow, steady stream). If the mayonnaise is too thick, add a few drops of water; if it is not thick enough, add a little more oil with the motor running.

Make the salad: Put the potatoes and garlic in a large pot. Add enough water to cover the potatoes by 2 inches and season generously with salt. Bring the water to a boil over high heat, then reduce the heat to medium and simmer until fork-tender, about 10 minutes. Meanwhile, cook the bacon in the olive oil in a large skillet over medium-high heat, stirring occasionally, until browned and crisp, about 10 minutes. Remove from the heat and stir in the onion, celery and vinegar. Season with salt. Drain the potatoes and transfer them to a large bowl (discard the garlic). Add the bacon-onion mixture to the hot potatoes and stir to incorporate. Gently stir in 1 1/2 cups mayonnaise and the mustard and season with salt. Refrigerate until cold.  

Creole Potato Salad Recipe

Ingredients

* 3 pounds red potatoes, scrubbed well and cubed
* 3/4 cup mayonnaise
* 1/2 cup Creole mustard (recommended: Zatarains)
* 2 tablespoons apple cider vinegar
* 1 teaspoon sugar
* Salt and freshly ground black pepper
* 1 small Vidalia onion, chopped
* 2 stalks celery, chopped
* 2 cloves garlic, chopped

Directions

Place the cubed potatoes in a large pot of cold salted water. Bring to a boil. Cook potatoes until they are fork tender. Drain in a colander and let cool.

In a small bowl, whisk together mayonnaise, mustard, apple cider vinegar, sugar, salt and pepper.

Once cool, add potatoes to a large bowl. Add chopped onions, celery, and garlic. Pour the dressing over the potatoes and mix well. Season with salt and pepper, if needed.

Baked Rice With Green Curry

Occasion: Any		Total servings: 3-4
Cuisine: Pakistani		Calories:
Effort: Average		Pre-Prep time:
Best for: All		Preperation time:
How to serve: Hot

Quick and easy to prepare, you can toss in anything that suites your tastes.

Ingredients 

For The Rice :
1 1/2 teacups uncooked rice
1/2 teaspoon shahjira( kala zeera)
2 sticks cinnamon
2 cloves
2 tablespoons ghee
salt to taste

For The Curry :
1 teacup boiled green peas
2 cardamoms
150 grams paneer, cut into small pieces
3/4 teacup fresh curds
1/2 teaspoon sugar
2 tablespoons ghee
salt to taste


To Be Ground Into A Paste (For The Curry) :
1 teacup chopped coriander
7 green chillies
1 onion
4 cloves garlic
25 mm piece ginger
1 tablespoon fresh mint
1 tablespoon poppy seeds (khuskhus)
1/2 lemon juice

For Baking :
1 tablespoon ghee
For Decoration :
boiled green peas
potato salis(thin potato strips). 

Preparation 

Boil the rice. Each grain of the cooked rice should be separate. Drain and cool.
Heat the ghee, add the shahjira , cinnamon and cloves and fry until they begin to crackle.
Add the rice and salt.

For The Curry :
Heat the ghee, add the paste and cardamoms and fry for 2 minutes. Remove from the heat.
Add the green peas, paneer, curds, sugar and salt and mix well.

How To Proceed :
Put 1 tablepsoon of ghee at the bottom of a large baking bowl.
Makes layers by spreading 1/3 of the rice, then spreading 1/2 of the curry.
Next spreading a further 1/3 of the rice and finally spreading remaining curry and rice.
Cover and bake in a hot oven at 230 degree C (450 degree F) for 20 minutes.

How To Serve :
Just before serving, turn upside down on a big serving plate.
Surround with green peas and sprinkle potato salis on the top and sides.
 

 

Kufta Kebabs

Occasion: Any

Total servings: 4-5

Cuisine: Middle Eastern

Calories:

Effort: Easy

Pre-Prep time:

Best for: All

Preperation time: 45 min

How to serve: Hot

Kufta Kebab are Israeli-style grilled lamb/beef skewers. Here is a simple recipe of how to make delicious kebabs at home.

Ingredients 
1 kg. mutton, diced
1 onion, large, diced
3 tbsp. coriander leaves, chopped
1 tbsp. ginger juice
1 tsp. ground black pepper
1 tsp. chilli powder
1 tsp. mixed all spices
1 tsp. salt.  
Preparation
Combine mince meat, diced onions, coriander leaves, ginger juice, pepper, chilli powder, mixed spices and salt.
Mix well and shape onto skewers.
Place skewers over hot coals or under hot grill or bake in a preheated oven 200F for 30 mins.
To serve, garnish with tomato slices, onion rings and lemon wedges.