My chicken salad includes mayo, hardboiled egg, a very little grated onion, celery (if I have it), chopped pickle or relish (sweet, dill, bread&butter depending on mood and contents of fridge), celery seed and either dill or tarragon. Sometimes I add a little pickle juice. Salt and pepper, of course. Makes me hungry thinking about it!
A recipe, according to Webster's, is a set of instructions for making something from various ingredients. That makes this and other recipes calling for the use of convenience food ingredients "real." The contest is clearly designed to generate recipes using specific brand-name products. If that's not your thing, look elsewhere for your recipes.
My first husband had an aunt who was known for her cornbread. Nobody else's came close. I asked her once if I could have her recipe. She laughed and said there was no recipe, it was a handful of this and a pinch of that. Well, she agreed to make cornbread and to let me measure the handfuls and pinches before they went into the mixing bowl. I later learned that she'd never given the recipe to anybody else - ever. I make it when I need a cornbread fix. Not quite as good as hers, but still my favorite.
beth1, thanks for the additional info, beth1. I might give it a go this weekend.
beth1, I like the sound of your recipe but need advice on how to judge when it's been baked "until done." Poke it with a cake tester? Also, can you give me a rough idea of how long it should take? As much as I love cheesecake, I've never made one.
bobcatsteph3: I can't believe I'm questioning Cook's Illustrated, but I'm a little weirded out by the instruction to line the pan with "one sheet of plastic wrap." Is this correct? Wouldn't it melt into a hot, gooey gob of -- well, melted plastic? It just seems so counter-intuitive!
Red Grape, blueberry and almond chicken salad.
http://expatriateskitchen.blogspot.com/2007/04/taute-cusine-red-grape-blueberry-and.html
you are all forgetting one of the best (and now very trendy) chicken salads; Bacon-Ranch chicken salad, (we use Nueske's bacon), also some celery, onion, and a 2:1 ranch:mayo blend....we sell lots of this in my deli both in sandwiches and by the pound
My recipe is kind of purist. Hellman's mayo, diced green pepper and salt and pepper to taste. The trick is to shred the chicken (all wite meat), not dice it and to add the mayo when the chicken is still very warm. This way, the chicken sucks up the mayo instead of floating in it. Also, resist the urge to boil the chicken. Try roasting bone-in breasts with the skin on (ala Ina Garten). The result is much juicier chicken.
I like the mayo, grapes, toasted walnut, chives version similar to "chew on that" above, but I add some mango chutney to the mix. Delish!
SavtaShayna
This is very helpful. I've seen the organic codes, but never GMO. Guess I'll have to check the produce section of a huge supermarket if I want to catch a glimpse.
Thanks for the information. Now I know how to avoid GMO!!
you really don't have to remember even that much though, because any organic item will almost always say "organic" on the sticker along with the PLU code
i have yet to see a GMO item though.. and since i work at Whole Foods Market, i thankfully never will lol
Pretty interesting. I always knew the codes meant something, I just didn't know what exactly it meant.
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