easoned. The onion in the macaroni salad at L & L Hawaiian BBQ
Cook macaroni according to package directions.
Drain and rinse with cold water.
Place in large bowl.
Add mayonaisse, and mix well to coat all noodles.
Add more if neccesary (you want them to be quite moist as they will absorb some as it chills).
Mix in prepared mustard.
Add green onions, olives and shrimp.
Stir to combine.
Cover and chill for several hours.
Make dressing in a separate bowl.
Combine all ingredients and pour dressing over salad.
Refrigerate.
Cook the macaroni according to package directions.
Drain. Combine remaining ingredients with the cooked macaroni.
Mix well.
Cook macaroni as directed on package; Drain& cool.
In a bowl, whisk together the dressing ingredients so they are well-combined and smooth.
In a large bowl, gently combine the macaroni, celery, carrots, onions, and remaining eggs.
Fold the dressing gently into the macaroni salad mixture.
Place into your serving bowl and garnish with the reserved slice egg and paprika.
Let sit overnight for the best results.
NOTE: It was not in the original recipe, but I sometimes add 1/4 to 1/2 cup chopped green pepper if I have it around.
In a pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a large bowl, combine the pasta, eggs, pickles, celery and green onions. Pour dressing over salad and toss to coat. Season with salt and pepper to taste; serve chilled.
o a boil. Cook elbow macaroni in the boiling water, stirring
Cook macaroni according to package directions without added salt or fat. Drain and rinse with cold water; drain again.
Meanwhile, to make dressing, combine mayo, sour cream, pickles and onion powder in a small bowl; mix well.
Combine macaroni, celery, pepper, peas and carrots, cheese and scallions in a large mixing bowl. Pour dressing over macaroni salad; toss lightly to coat. Cover and chill for a least 2 hours.
1/2 cup per serving.
In a very large bowl, add all the ingredients.
Chill several hours before serving.
Note: When preparing this salad, I added 3 cups of chicken or turkey, since I like more meat in mine. You can also substitute a mild cheddar cheese for the colby. I think Kraft's Creamy Cucumber Salad Dressing, makes this macaroni salad taste best, but you can use a regular ranch salad dressing.
Cook macaroni according to package directions. Drain well. Combine macaroni, Spam, cheese, green pepper and onion.
Stir well and chill. Combine mayonnaise, milk, vinegar and salt.
Pour over macaroni salad and toss well.
Cook macaroni according to the directions on the box.
When tender, drain.
Dice pepper, onion, cucumber and tomatoes in small pieces.
Add to the macaroni.
Add 1/2 cup mayonnaise.
Mix well.
Cook macaroni until done.
Drain and cool.
Add chopped boiled eggs to macaroni, Cheddar cheese, chopped green pepper, onion, pickle relish, Miracle Whip and celery salt.
Mix well. Refrigerate overnight.
If macaroni salad is dry in the morning, add Miracle Whip.
Mix all ingredients except Ranch dressing together.
Prepare Ranch dressing according to package instructions.
Pour 1/2 of dressing over macaroni salad.
Mix.
Refrigerate overnight.
Add remainder of dressing prior to serving.
Prepare salad as directed on package except stir catsup and relish into dressing.
Layer lettuce, tomatoes, chicken, cheese and macaroni salad in 1 3/4 or 2-quart glass bowl or square baking dish, 8 x 8 x 2-inch.
Garnish with hard-cooked egg, if desired.
Cook, drain and cool macaroni.
Add chopped carrots, onion, chopped celery, pickles and chopped cheese.
Mix together mayonnaise, Eagle Brand milk and white vinegar.
Mix and pour over macaroni salad.
Mix vegetables with cooked macaroni. Mix vinegar and sugar very well. Then add oil, mixing well. Pour dressing over macaroni salad and mix well. Cover and refrigerate overnight, stirring occasionally.
On two plates, start with the hard-cooked egg, sliced lengthwise for the face.
Next, slice the tomato in half and add to the plate.
Shred the carrot and arrange around the face of the egg for hair.
Arrange the lettuces for the skirt.
Take 3 cloves for the eyes and nose and 3 for the other plate.
Slice the celery sticks and arrange for the arms and legs.
Dab mayo for buttons on the tomato.
Under the skirt (lettuce leaf) add a cup of potato salad, macaroni salad or yogurt.
Enjoy.
Boil pasta until tender.
Drain and cool pasta.
Mix all ingredients in large bowl and add mayonnaise or salad dressing. Garnish top with grated cheese and bacon bits.
Macaroni salad is good served immediately or refrigerated until chilled.
Prepare the Simple Pizza Dough according to recipe.
Preheat the oven to
efrigerator until needed.
Cook macaroni as directed on package, just