Fruit Cocktail Salad

If you are thinking of a great dessert to prepare for a special occasion don’t miss this one. It is absolutely delicious, refreshing and easy to make.

I had prepared this dessert many times and share with most of my foreign friends, and they really love it.

The sense of preparation, 1 2 3, instant dessert! But, back home this is prepared typically using fresh ingredients like young coconut that you have to shred it yourself and cook the tapioca pearl. Since my country started to export most of the ingredients, now a day it just accessible can buy it in local supermarkets everywhere.

Ingredients:

2 cans (15 oz.) fruit cocktail, syrup drained

2 cups shredded young coconut

12 oz. sweetened tapioca pearl, syrup drained

1 cup condensed milk

half pint heavy cream

Procedure:

Combine all the ingredients in a clean container, refrigerate for an hour or so. Serve cold and enjoy.

Mango, Avocado Salsa

I posted yesterday the recipe of Buffalo wings and as promised, here is another dish shone to the game night. This versatile salsa can go well with any grilled dishes, chips and crackers. I prepared this salsa often during summer, because it’s very refreshing. Sometimes I had it as it is, I just love the sweetness and tanginess flavor.

Preparations made so easy and the simplicity made so delicious and healthy.

Ingredients:

1 Large size ripe mango, diced

2 Avocado, peeled, pitted and diced

2 Roma tomato, diced

1/2 cup finely chopped onion

1 Lime

Salt and coarse black pepper

Cilantro and few slices of lime for garnish

Procedure:

Mix all the first 4 ingredients in a large bowl, squeeze the lime and season it with salt and pepper. Toss to incorporate the flavor. Place in a bowl and garnish with cilantro leaves and slices of lime. Voila! healthy salsa. Serve with your favorite tortilla chips, grilled meat or fish.

 

Bacon Potato-egg Salad

It happens to prepare this homemade potato, egg salad, because my husband bought a bag of potatoes which around 10 lbs. I’m wondering how am going to start to cook it, then suddenly pop in my mind to make my own potato egg salad. I normally buy a ready made salad in the supermarket and tasted some are too sour or too sweet.

In this recipe, I added bacon to give a nice flavor and texture of the salad. It is always best to make your own salad because you are hundred percent sure it is fresh; nonetheless you can minimize the sweetness. You are in control with the ingredients, as well the handling and clean preparations.

So being all that said, the homemade potato, egg salad was served delicious and my family enjoyed.

Ingredients:

6 Yellow potatoes, washed

4 Large eggs

4 Slices bacon

¾ cup Light mayonnaise

2 Tbsp. Rice vinegar

1 Tbsp. Horseradish mustard

2 Tbsp. Sweet relish

1 tsp. White sugar

Salt

Procedure:

1. Place together the potatoes and eggs in a large pot. Fill water enough to cover. Boil until potatoes get soft and egg to cook. Once done boiling, let them cool.

2. Peel off the skin of potatoes and egg, and then slice them in circular shapes. Set aside.

3. Fry the bacon until brown and crispy. Place on a plate and pat with paper towel to remove excess oil. Crumble the bacon and set aside.

4. Mix the mayonnaise, vinegar, mustard, sweet relish and sugar in large salad bowl. Mix vigorously to blend well.

5. Toss in the potatoes, crumbled bacon and egg, (spare some sliced eggs, and bacon for garnish) stir slowly until potatoes and egg well coated. Season it with salt.

6. Place the salad on a serving plate. Garnish with remaining eggs and bacon.

7. Can be served right away or place in fridge for an hour to cool then serve.

Easy Cabbage Salad

Cabbage salad is best to partner with steak, fried chicken or fried pork chop. This can be an appetizer too. Few ingredients required in only one step. Try the cabbage salad with tangy vinegar dressing. I bet you going to love this everyday.

INGREDIENTS:

a quarter cut of small size fresh cabbage (shredded)
4-5 Tbsp. vinegar
salt and ground pepper to taste

PREPARATION:

In a bowl, toss the shredded cabbage with the rest of ingredients. Enjoy.

TIP:
More tasty if the cabbage is soaked in vinegar dressing for a few hours.

Easy Chicken Macaroni Salad

Chicken macaroni salad is one of a million salad for most Filipino. The tangy taste from mayonnaise, chunky chicken, and crunchy bits of carrots and onion is really awesome. I hundred times recommend this amazing recipe. Try and try and more try the chicken macaroni salad.

INGREDIENTS:

300 g macaroni elbow
12 oz or 350 g chicken chunks in water
1 1/2 c mayonnaise
1 small red onion diced
1 small carrot diced
a handful of raisin
2 Tbsp. sweet pickle relish
4 oz cheddar cheese diced
salt and ground black pepper

PREPARATION:

1. Boil the macaroni noodle "al dente" in 5-6 quarts of water. Add 1 tsp. oil and salt, if desired.
2. Stir gently, drain well.
3. In a big bowl, toss the macaroni in a remaining ingredients.
4. Add salt and pepper to taste.
5. Chill for several hours and serve. Enjoy.

TIPS:
Adding hard boiled eggs is an optional. Boiling the carrot lessens the nutrients.