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    Chicken Macaroni Salad Recipe

    Uploaded by

    Irene Valencia
    The chicken macaroni salad recipe calls for shredded chicken, cooked macaroni, carrots, onion, pineapple, cheddar cheese, raisins, pickle relish, mayonnaise, table cream, and condensed milk. The ingredients are mixed together after cooking the chicken and macaroni separately. The salad is refrigerated before serving cold.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Chicken Macaroni Salad Recipe

    Uploaded by

    Irene Valencia
    162 views2 pages
    The chicken macaroni salad recipe calls for shredded chicken, cooked macaroni, carrots, onion, pineapple, cheddar cheese, raisins, pickle relish, mayonnaise, table cream, and condensed milk. The ingredients are mixed together after cooking the chicken and macaroni separately. The salad is refrigerated before serving cold.

    Original Description:

    Chicken Macaroni Salad Recipe

    Original Title

    CHICKEN MACARONI SALAD RECIPE

    Copyright

    © © All Rights Reserved

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    DOCX, PDF, TXT or read online from Scribd

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    The chicken macaroni salad recipe calls for shredded chicken, cooked macaroni, carrots, onion, pineapple, cheddar cheese, raisins, pickle relish, mayonnaise, table cream, and condensed milk. The ingredients are mixed together after cooking the chicken and macaroni separately. The salad is refrigerated before serving cold.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    162 views2 pages

    Chicken Macaroni Salad Recipe

    Uploaded by

    Irene Valencia
    The chicken macaroni salad recipe calls for shredded chicken, cooked macaroni, carrots, onion, pineapple, cheddar cheese, raisins, pickle relish, mayonnaise, table cream, and condensed milk. The ingredients are mixed together after cooking the chicken and macaroni separately. The salad is refrigerated before serving cold.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    CHICKEN MACARONI SALAD RECIPE

    Ingredients:

    1 cup chicken breast, cooked and shredded


    8-10oz mararoni pasta, about 2 cups when cooked
    1/3 cup carrots, chopped
    2 tbsp yellow onion, chopped
    3/4-1 cup pineapple tidbits
    1/2 cup cheddar cheese, cut into small cubes
    1/3 cup raisins
    1 tbsp sweet pickle relish
    3/4 cup mayonnaise
    1/2 cup nestle table cream
    2- 2 1/2 tbsp condensed milk
    pinch of salt

    Procedure:

    In a small pot, boil the chicken breast and cook until tender, about 10-12 minutes. Remove from water and let it
    cool. Using your hands, shred the chicken breast into thin strands. Set aside.

    In a medium pot with boiling salted water and some oil, cook macaroni until al dente, about 8-9 minutes. Follow
    packaging instructions. Drain and rinse under cold water (to stop the cooking process and avoid sticking).

    In a large bowl, mix all ingredients together until well combined.

    Refrigerate for several hours before serving. It is best served when cold.

    Recipe yields about 5 servings. You can double or triple the recipe if you are having a crowd.

    Enjoy!

    Sauteed Potatoes with Sour Cream and Chives

    Ingredients:

    1/2 kilo baby potatoes


    salt
    virgin olive oil or butter
    pepper
    garlic powder
    italian seasoning
    1/2 cup sour cream*
    chives or spring onions (chopped)

    *Sour Cream Substitute:


    1/2 cup all purpose cream
    2-3 tbsp lemon
    FLUFFY PANCAKES
    INGREDIENTS

    1 cup All-Purpose Flour, sifted


    2 tsp Baking Powder
    Pinch of Salt
    2 tbsp White Sugar
    ¾ cup plus 2 tbsp Milk
    1 Large Egg, beaten
    2 tbsp Unsalted Butter, melted
    1 tsp Pure Vanilla Extract
    Canola Oil (or any other vegetable oil), for cooking

    INSTRUCTIONS
    Combine flour, sugar, salt, and baking powder into a bowl and mix well.
    In a separate bowl, mix the egg, milk, vanilla, and melted butter together. Be careful not to use hot, melted butter, as
    that may end up cooking your eggs!

    Pour the wet ingredient mixture into the dry ingredients and stir till mostly incorporated. The batter should be thick
    and a little lumpy, but without any visible streaks of flour. If it is too thick to work with, add a little milk. Set the
    batter aside for 5-10 minutes.
    Heat a heavy-bottomed, non-stick pan over a low-medium heat and coat it with oil. Use a ¼ cup measure to scoop
    and drop the batter into the pan so that you get evenly-sized pancakes.
    Cook until the first side is golden brown, or until the top surface forms bubbles. Flip and repeat on the other side.
    Adjust heat accordingly. Serve while still hot.

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