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Full Online Book HomeLearning KitchenFishandseafood - Shrimp - Layered Macaroni Shrimp Salad
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Fishandseafood - Shrimp -  Layered Macaroni Shrimp Salad Post by :esync Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1104

Click below to download : Fishandseafood - Shrimp - Layered Macaroni Shrimp Salad (Format : PDF)

Fishandseafood - Shrimp - Layered Macaroni Shrimp Salad

4 cups torn mixed salad greens
2 cups cooked Creamette macaroni -- rinsed and drained
8 ounces shredded sharp Cheddar cheese
2 large tomatoes -- cut in wedges
2 cans shrimp (4-1/2 oz each) -- drained and soaked
10 ounces frozen green peas -- thawed
4 cups shredded red or green cabbage
1 1/2 cups mayonnaise or salad dressing
1/2 cup bottled Italian salad dressing

In a large bowl, layer greens, macaroni, 1-1/2 cups cheese, tomatoes, shrimp, peas and cabbage.

Combine mayonnaise and Italian dressing; pour over salad. Top with remaining cheese.

Cover; refrigerate several hours. Toss to serve. Refrigerate any leftovers.

Serves 8
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Fishandseafood - Shrimp -  Layered Shrimp Dip Fishandseafood - Shrimp - Layered Shrimp Dip

Fishandseafood - Shrimp -  Layered Shrimp Dip
2 (8 oz.) package cream cheese 3 cloves of garlic, mashed 2 teaspoons Worcestershire sauce 3 teaspoons Tabasco 1 jar favorite cocktail sauce 1 1/2 lbs. shrimp, boiled and chopped 1 (8 oz.) shredded mozzarella cheese 6 to 8 green onions/chopped 1 chopped bell pepper 2 tomatoes chopped 1oz. grated Parmesan cheese Let cream cheese sit out to room temp. Mix cream cheese, garlic, Worcestershire, and Tabasco. Spread on Plate . Layer remaining ingredients in above order. Serve with crackers or melba rounds.

Fishandseafood - Killer Shrimp Fishandseafood - Killer Shrimp

Fishandseafood - Killer Shrimp
Killer Shrimp 2 tbsps fresh or dried rosemary 2 tsps thyme 1 tsp black pepper 2 cloves garlic, peeled and chopped 1/2 tsp fennel seed 1 tsp celery seed 1 tsp crushed red pepper 2 qts clam broth** (if making with chicken, use chicken broth) 3 ozs tomato paste 1 stick butter shrimp French bread Using a mortar and pestle, partially grind the rosemary, thyme, and fennel seed. Break the spices up rather than grinding them. In the end there should still be recognizable pieces of the rosemary, etc. Mix the ingredients in a pot. Simmer for