Not Your Mamas Pasta Salad Recipes

NOT YOUR MAMA'S CHICKEN SALAD

Not Your Mama's Chicken Salad image

I used to get this to-die-for chicken salad at a local deli when I nannied in Chicago. I've since been scouring the net for anything that even RESEMBLES it. Eventually I just gave up and called the deli, begging for the recipe, and they did give it to me. Especially for those "what to cook, it's too damn hot" nights when you're looking for something to make for dinner. Cooking time includes marinating and chilling. Thank you, "Don's Finer Foods" of Lake Bluff, IL!

Provided by Parrot Head Mama

Categories Lunch/Snacks

Time 5h20m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

4 large boneless skinless chicken breasts
2 -3 cups red seedless grapes, halved
1 cup sliced almonds, toasted
fresh parsley, to taste
3/4 cup mayonnaise (NOT Miracle Whip or any other salad dressing)
1 cup plain yogurt
1 cup sour cream
2 tablespoons chopped fresh parsley or 2 tablespoons fresh cilantro
1/2 teaspoon lemon & herb seasoning (I wandered the spice aisle in the grocery store, and there IS such a thing)
1 teaspoon honey (I did half and half) or 1 teaspoon sugar (I did half and half)

Steps:

FIRST: Prepare herb dressing.
Using a hand mixer, beat yogurt and sour cream together well.
Stir in remaining ingredients.
Thaw skinless/boneless breasts, if necessary.
Put them in a large, sealable container with 1/3 of the dressing and marinate in the fridge for a few hours.
Cook on hot grill, but be careful to not OVERCOOK, otherwise all you'll be able to taste is the charred chicken.
Cool and cut into bite sized pieces.
Toss with grapes, almonds, parsley, mayo and remaining herb dressing (amount of dressing varies to your desired consistency).
Chill.
Serve alone or on bed of greens with nice, crusty bread and a tall glass of iced tea or lemonade.
YUMMY.

Nutrition Facts : Calories 656.1, Fat 42, SaturatedFat 12.3, Cholesterol 113.2, Sodium 451.6, Carbohydrate 36.4, Fiber 3.5, Sugar 20.7, Protein 37.1

JO MAMA'S WORLD FAMOUS SPAGHETTI

Jo Mama's World Famous Spaghetti image

My kids will give up a steak dinner for this spaghetti. It is a recipe I have been perfecting for years and it is so good (if I may humbly say) that my kids are disappointed when they eat spaghetti anywhere else but home! In fact they tell me I should open a restaurant and serve only this spaghetti and garlic bread. In response to requests, I have posted the recipe for Recipe #28559 that uses approximately 1/2 of the sauce from this recipe. Have spaghetti one night and lasagna later! Thanks to all of you who have tried my recipe and have written a review. I read and appreciate every one of them! Chef Note: After I posted this recipe I remembered a funny incident--my dear husband usually has a nice bottle of wine handy so when I make a batch of spaghetti I just help myself to a splash of it. On one occasion, there wasn't a bottle opened, but there was a bottle sitting on the counter so I got out the corkscrew and helped myself. For some reason, the spaghetti that night was the best ever. My husband asked what wine I put in it and I showed him the bottle. He nearly fell off the chair. I had opened a rather expensive bottle he had bought to give his boss. Goes to show you--don't use a wine for cooking you wouldn't drink. You get the best results from a good wine!

Provided by SharleneW

Categories Spaghetti

Time 1h20m

Yield 4 quarts, 10-14 serving(s)

Number Of Ingredients 16

Ingredients

2 lbs Italian sausage, casings removed (mild or hot)
1 small onion, chopped (optional)
3 -4 garlic cloves, minced
1 (28 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
2 (15 ounce) cans tomato sauce
2 cups water (for a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less)
3 teaspoons basil
2 teaspoons dried parsley flakes
1 1/2 teaspoons brown sugar
1 teaspoon salt
1/4-1/2 teaspoon crushed red pepper flakes
1/4 teaspoon fresh coarse ground black pepper
1/4 cup red wine (a good Cabernet!)
1 lb thin spaghetti
parmesan cheese

Steps:

In large, heavy stockpot, brown Italian sausage, breaking up as you stir.
Add onions and continue to cook, stirring occasionally until onions are softened.
Add garlic, tomatoes, tomato paste, tomato sauce and water.
Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
Stir well and barely bring to a boil.
Stir in red wine.
Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!
Cook spaghetti according to package directions.
Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.

NOT YOUR USUAL PASTA SALAD

Not Your Usual Pasta Salad image

I created this salad because I wanted something with a little kick and a lot of texture and taste. This is a recipe you can tweak to make it your own. It keeps well in fridge and is best served cold as a side dish. You can add diced ham or even a can of chunky tuna to make a complete meal.

Provided by KB COUNTRYGIRL

Categories Salad Pasta Salad

Time 1h40m

Yield 16

Number Of Ingredients 18

Ingredients

1 (16 ounce) package seashell pasta
8 slices bacon
1 cup creamy salad dressing (such as Miracle Whip®)
¼ cup white wine vinegar
2 tablespoons Worcestershire sauce
2 tablespoons olive oil
2 cloves garlic, crushed
1 tablespoon Dijon mustard
1 teaspoon dried oregano
1 red onion, finely diced
1 (8 ounce) can sliced water chestnuts, rinsed and drained
4 hard-cooked eggs, chopped
½ green bell pepper, diced
½ red bell pepper, diced
2 stalks celery, diced
½ cup sliced black olives
½ cup diced sharp Cheddar cheese
¼ cup grated Parmesan cheese

Steps:

Bring a large pot of lightly salted water to a boil; cook shell pasta at a boil until tender yet firm to the bite, about 8 minutes. Drain and rinse under cold water.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; crumble.
Whisk creamy salad dressing, vinegar, Worcestershire sauce, olive oil, garlic, Dijon mustard, and oregano together in a bowl to make a creamy dressing.
Mix pasta, bacon, red onion, water chestnuts, eggs, green bell pepper, red bell pepper, celery, olives, Cheddar cheese, and Parmesan cheese together in a large bowl. Add dressing and stir to coat. Chill in refrigerator at least 1 hour before serving.

Nutrition Facts : Calories 247.4 calories, Carbohydrate 26.7 g, Cholesterol 68.4 mg, Fat 11.8 g, Fiber 1.8 g, Protein 8.9 g, SaturatedFat 3.1 g, Sodium 381.3 mg, Sugar 4.3 g