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Hot Cold Baked Potato Salad Recipe

Hot Cold Baked Potato Salad Ingredients

  • Hot Cold Baked Potato Salad
    Hot Cold Baked Potato Salad

    8 medium potatoes, sliced

  • 1/2 pound sliced bacon
  • 1 pound processed American cheese, sliced
  • 1/2 onion, chopped
  • 1 cup mayonnaise
  • salt and pepper to taste
  • 1/4 cup black olives, sliced

How to make Hot Cold Potato Salad

  • Preheat oven to 325 degrees F (165 degrees C). Butter a 9×13 inch baking dish.
  • Put sliced potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook until tender but still firm, about 10 minutes. Drain, and set aside.
  • At the same time, place bacon in a large deep skillet. Cook over medium-high heat until evenly browned. Remove to paper towels to drain.
  • In a large bowl, stir together the potatoes, cheese, onion, mayonnaise, salt, and pepper. Spoon into prepared baking dish. Crumble bacon over the top, and sprinkle with olives.
  • Bake for 1 hour in the preheated oven, until golden brown.
  • Hot Cold Baked Potato Salad is ready to serve.

Prep Time:25 Min
Cook Time:1 Hr 20 Min
Ready In:1 Hr 45 Min

Cold Baked Potato Salad Recipe

Cold Baked Potato Salad Ingredients

  • Cold Baked Potato Salad
    Cold Baked Potato Salad

    8 medium red potatoes

  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 3/4 cup shredded cheddar cheese
  • 1/8 cup copped red onion
  • 4 bacon strips, cooked and crumbled
  • 2 tsp chives, snipped
  • salt and pepper to taste

How to make Cold Baked Potato Salad

  • Gently wash the potatoes and place them in a large pot of salted, cold water.
  • Bring the water to a boil and let the potatoes boil for 15-20 minutes. They should end up being tender but firm.
  • Drain the hot water and rinse the potatoes with cold water. Place them in a covered container and refrigerate.
  • When the potatoes are chilled, cut them into 3/4 inch cubes, and place them in a large bowl.
  • Mix the remaining ingredients well.
  • Add the mixture to the potatoes and gently stir until the potatoes are well coated.
  • cold baked potato salad is ready to serve.

Hot or Cold Chicken Salad Recipe

Hot or Cold Chicken Salad Ingredients:

Hot or Cold Chicken Salad Recipe

  • 2 cups cooked chicken breast meat, cubed
  • 1 cup diced celery
  • 1/2 cup slivered almonds
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons fresh lemon juice
  • 1 cup mayonnaise
  • 1 cup grated sharp Cheddar
  • 2/3 cup crushed potato chips

How to make Hot or Cold Chicken Salad:

  • Preheat oven to 350 degrees F. Spray a 13 by 9-inch baking dish with vegetable oil cooking spray.
  • In a large mixing bowl combine the chicken, celery, almonds, salt, pepper, lemon juice, mayonnaise, and cheese. Place the mixture in the prepared baking dish. Spread the crushed potato chips on top. Bake for 20 minutes, or until bubbly.

Cold Soup Recipes

Cold Soup Ingredients:

Cold Soup Recipe

  • 3 medium tomatoes
  • 1/2 cup finely diced yellow onion
  • 2 heaping tablespoons finely chopped fresh cilantro
  • 2 tablespoons white wine vinegar
  • Kosher salt and freshly ground black pepper
  • 4 medium cucumbers , peeled, seeded and cut into large dice
  • 2 small jalapeno chilies , seeded, and finely diced (about 2 tablespoons)
  • 2 cloves garlic , peeled and minced
  • 1 cup vegetable broth
  • 2 cups plain yogurt

How to make Cold Soup:

  • Cut the cores from the tomatoes and discard them. Slice the tomatoes in half crosswise, and press them into a strainer set over a bowl to catch the tomato water. Tap the rim of the strainer against your palm so any liquid that clings to the seeds drops into the bowl. Discard seeds. Dice the tomatoes finely; transfer to the bowl with the tomato water. Add the onion, cilantro, and vinegar; toss. Season the mixture to taste with salt and black pepper and refrigerate.
  • Pulse the cucumbers, chilies, garlic, vegetable broth, and yogurt in a food processor until smooth. Season with salt and black pepper. Chill 30 minutes. Divide soup among 8 bowls and garnish with tomato mixture.