MACARONI SALAD FROM L&L HAWAIIAN BBQ
This simple macaroni salad recipe is served at the L&L Hawaiian BBQ chain. This recipe is from their cookbook by Eddie Flores, Jr.
Provided by Andtototoo
Categories Low Protein
Time 27m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Bring water to a boil in a large pot or dutch oven.
- Add the dried elbow pasta and boil for 12 minutes or until cooked.
- Drain water and cool the pasta thoroughly.
- Combine all remaining ingredients and chill for at least 1 hour.
- [Notes: I always add salt to the pot of water so that the pasta is well seasoned. The onion in the macaroni salad at L & L Hawaiian BBQ is very small, more like minced. After dicing your onion, be sure and rinse it in cold running water to remove any bitterness. I never measure out the mayonnaise, just add enough until I am satisfied. The cookbook recommends using Best Foods or Hellman's mayonnaise. I often add 2-3 Tablespoons of milk right before serving to make sure that the pasta is moist enough. The original recipe adds one small can of oil based tuna (drained), but I haven't seen it added to the salad when I have ordered it. Some reviewers are commenting that the recipe is too salty and that the salt should be reduced, so please keep that in mind. I think that I just add to taste, but the 2 teaspoons is what is in the original recipe in the cookbook.].
- UPDATE May 2014: I checked with my local L&L Hawaiian BBQ and they do NOT put tuna in their macaroni salad, it is totally vegetarian.
Nutrition Facts : Calories 750.5, Fat 40.4, SaturatedFat 6, Cholesterol 30.6, Sodium 1632.5, Carbohydrate 87.2, Fiber 3, Sugar 10.6, Protein 11.2
BBQ CHICKEN MACARONI SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 0
Steps:
- Cook 8 ounces elbow macaroni as the label directs; drain and rinse under cold water. Whisk 1/3 cup each mayonnaise, sour cream and barbecue sauce, 2 tablespoons relish, 1 tablespoon yellow mustard and 1 teaspoon sugar in a large bowl. Add the macaroni, 2 cups cubed barbecue-flavored rotisserie chicken, 1 diced red bell pepper, 3 chopped celery stalks, 1/2 diced red onion and 1/4 cup chopped parsley. Season with salt and pepper and toss. Refrigerate at least 1 hour.
MACARONI SALAD FROM L&L HAWAIIAN BBQ RECIPE - (4.3/5)
Provided by carvalhohm2
Number Of Ingredients 7
Steps:
- Bring water to a boil in a large pot or dutch oven. Add the dried elbow pasta and boil for 12 minutes or until cooked. Drain water and cool the pasta thoroughly. Combine all remaining ingredients and chill for at least 1 hour.
MACARONI SALAD (DINOSAUR BBQ)
Make and share this Macaroni Salad (Dinosaur BBQ) recipe from Food.com.
Provided by iris5555
Categories Pasta Shells
Time 25m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook the pasta in rapidly boiled salted water until al dente.
- Drain pasta, then cool it under cold running water. Drain well.
- Place pasta in a large bowl and add tomatoes, celery and peppers.
- In a separate bowl, mix mayonnaise, mustard, garlic, sugar, salt and pepper.
- Stir dressing into pasta and mix until coated.
GRILLED BUTTERFLIED BBQ CHICKEN WITH MACARONI SALAD
Provided by Katie Lee Biegel
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- For the macaroni salad: Bring a large pot of salted water to a boil. Cook the macaroni in the boiling water until al dente according to the package instructions. Drain and let cool.
- Toss the macaroni with the tomatoes, radishes, bell peppers, scallions and cucumbers in a large bowl. In a small bowl, whisk the mayonnaise with the vinegar, mustard, sugar and garlic salt. Add the dressing to the macaroni and vegetables and toss to coat. Season with salt and pepper. Refrigerate until serving.
- For the chicken: Heat a grill to medium-high heat.
- To butterfly the chicken, first remove the giblets and discard. Put the chicken on a cutting board breast-side down. Use kitchen shears to cut along each side of the backbone to remove. Trim any excess fat and discard. Flip the chicken breast-side up and firmly press each breast to break the bone and flatten.
- In a small bowl, combine the chili powder, salt, garlic powder and black pepper. Season both sides of the chicken with the spice mixture. Use a pastry brush to brush the chicken with the canola oil.
- Place the chicken skin-side down on the grill. Cover and let cook 10 minutes. Flip the chicken and reduce the heat to medium low. Cover and cook another 10 minutes. Flip the chicken again for 10 more minutes, then flip again and cook until the chicken reaches an internal temperature of 165 degrees F, an additional 10 minutes.
- Use a pastry brush to coat each side of the chicken with the barbecue sauce and cook just to let the sauce caramelize, about 2 minutes per side. Tent with foil and let stand 5 minutes. Cut the chicken into pieces--it will be falling apart by this time! Serve with more barbecue sauce on the side and the lime wedges.
DINOSAUR BBQ MACARONI SALAD RECIPE - (5/5)
Provided by รก-5264
Number Of Ingredients 10
Steps:
- Cook and drain pasta. Mix pasta and vegetables in large bowl. In small bowl, mix all other ingredients. Add dressing to noodles and vegetables. Chill and serve.
BBQ MACARONI SALAD
Another Cook's Illustrated tested recipe, however I've added my own personal touch. They recommend the sweet, smoky flavor of Texas Best or Bull's-Eye barbecue sauce, but feel free to substitute your favorite. As the salad sits, it can become dry; just before serving, stir in a few tablespoons of warm water to bring back its creamy texture. Time indicated includes recommended cooling time.
Provided by Galley Wench
Categories Low Cholesterol
Time 2h20m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and macaroni and cook until nearly tender, about 5 minutes.
- Drain in colander and rinse with cold water until cool, then drain once more, briefly, so that pasta is still moist; transfer to large bowl.
- Stir in bell peppers, celery, scallions, vinegar, hot sauce, chili powder, garlic powder, and cayenne pepper, and let sit until flavors are absorbed, about 2 minutes.
- Stir in mayonnaise and barbecue sauce and let sit until salad is no longer watery, about 5 minutes.
- Stir in cheddar cheese.
- Season with salt and pepper and serve. (The salad can be covered and refrigerated for up to 2 days. Check seasonings before serving.).
Nutrition Facts : Calories 279.9, Fat 8.9, SaturatedFat 1.3, Cholesterol 6.1, Sodium 292, Carbohydrate 43.3, Fiber 2.4, Sugar 3.9, Protein 6.8
CINDY MASON'S AMAZING BBQ MACARONI SALAD
I had this mouth joy at a BBQ with my honey's work crew. I'm not a fan of macaroni salad, but this is so darn good I just had to get the recipe. Don't let the strange combination of ingredients fool you- I'd probably skip over this one if I just looked at the ingredients but never tried it! Somehow, they all come together to make MAGIC in your mouth! Trust me on this one.
Provided by MissAli
Categories Low Cholesterol
Time 13m
Yield 10 cups, 10-15 serving(s)
Number Of Ingredients 9
Steps:
- Cook the macaroni accourding to the directions on the package, then rinse with cold water and drain.
- Combine the macaroni, marinara, celery, relish, olives, and chili powder and chill for 30 minutes.
- Stir in mayonnaise, onion, salt and pepper.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 333, Fat 10.6, SaturatedFat 1.6, Cholesterol 6.6, Sodium 571.8, Carbohydrate 53.5, Fiber 3.1, Sugar 12.6, Protein 7
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