If you are cooking for a large group, these recipes can easily be doubled. We recommend refrigeration for at least 6 hours before serving machines.
To prevent deterioration, do not let them sit in the hot summer heat for more than two hours. If I sit for long periods,sit the bowl in a bowl of ice cream or to buy one of these new chilled bowls, the outside market.
Classic Macaroni Salad Recipe
1 (8 ounce) box macaroni pasta
1 / 4 cup green pepper, chopped
1 / 2 cup carrots, finely grated
2 tablespoons mustard
4 tablespoons granulated sugar
2 tablespoons white wine vinegar
2 tablespoons reduced-fat mayonnaise
1 small onion, finely chopped
Salt and pepper to taste
1 teaspoonCelery seed
In a large saucepan, cook the macaroni in boiling salted water. Let the water and put macaroni in a colander and run cold water tap on them so that they cool. In a bowl, combine the chopped vegetables, mustard, sugar, vinegar and mayonnaise until well blended. Stir in macaroni, drained and cooled, sprinkle with salt and pepper and celery seeds on top. Place a seal to give your bowl and refrigerate at least 4 hours before. Serve
Classic potato salad recipe
6 cups cooked and diced potatoes
1 / 4 cup finely chopped onion
1 / 2 cup mayonnaise
2 tablespoons parsley
1 / 2 cup sour cream
1 / 4 cup sweet pickles, chopped
1 teaspoon yellow or Dijon mustard
6 slices bacon, fried and crumbled into small pieces
Salt and pepper to taste
2 teaspoons celery seed
Note: I prefer using red skin potatoes, because they keep their shape better than white potatoes.
Cook and drainThe potatoes and set aside. In a large bowl, combine all ingredients above together until smooth and creamy sauce. Gently stir the potatoes into cubes until all ingredients are combined. seal the bowl and place in refrigerator for 4-6 hours before serving.
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