Best Mbs Infamous Pea Salad Recipes
MB'S INFAMOUS PEA SALAD
Granted, this is a simple, quick, easy recipe. However, this is one of my family's favourite comfort foods. I created this recipe based on something I had eaten at a local cafeteria almost 25 years ago. The cafeteria used canned peas and cubed processed cheese. I prepared it for a potluck holiday lunch for work, and then prepared...
Provided by Marybeth Mank
Categories Sides
Time 10m
Number Of Ingredients 9
Steps:
- 1. In a medium mixing bowl, gently stir together peas, pimientos, pickle relish, onion, salt and pepper. Add cheese and 3/4 cup mayonnaise; fold together just until ingredients are moistened, adding more mayonnaise as needed. Place salad in serving bowl. If desired, sprinkle 1-2 tablespoons cheese and paprika over top to garnish.
- 2. Notes: This salad can be prepared up to 1 day ahead. Garnish just before serving. No, the peas are NOT cooked; they just need to be thawed to facilitate easy mixing. [This is usually the first question asked when I give out this recipe.]
MALASADAS
Steps:
- In a medium bowl, combine the yeast with 1/4 cup lukewarm water and 1 tablespoon of sugar. Mix until the yeast dissolves then set aside for 5 minutes. Stir in the milk, vanilla, eggs, and butter and reserve.
- In a large bowl, mix the flour with 11/3 cup sugar, salt, and nutmeg. Make a well in the center of the dry ingredients. Pour the yeast and milk mixture into the well. Mix the wet ingredients into the dry, forming a soft, smooth dough. Cover the dough with a clean towel and set aside to rise in a warm place until dough doubles in size, about 1 hour.
- Punch the dough down, then with oiled fingers, pinch off pieces about the size golf balls. Place the dough balls on greased baking sheets. Cover the malasadas with a clean towel and set aside to rise in a warm place for about 15 minutes.
- In a heavy, high-sided pot, heat a bout 2 inches of oil over medium-high until the oil reaches 325 degrees F. Working in small batches, fry the malasadas until they are uniformly golden brown, 7 to 10 minutes per batch. Drain the malasadas on a plate lined with paper towels just until they are cool enough to handle then roll them in cinnamon sugar and serve.
SPRING PEA SALAD WITH JAMON AND MUSTARD VINAIGRETTE
Provided by Geoffrey Zakarian
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Make the dressing: Whisk together the vinegar, mustard, olive oil, hazelnut oil, pepper, shallot and salt to taste in a small bowl. Adjust the seasonings. Set aside.
- Make the salad: Bring a large pot of water to a boil. Season with salt until the water tastes slightly of salted broth. Prepare an ice bath.
- Blanch the English peas and snap peas separately, for about 10 seconds each. Shock in the ice water and drain on paper towels. Cut the snap peas into thirds.
- In a medium skillet, heat the olive oil over low heat. Tear the Jamon Serrano slices into bite-sized pieces and add to the oil in the skillet. Cook until crispy on both sides, 2 to 3 minutes total. Remove to a paper towel-lined plate to drain.
- Assemble the salad: Toss the English peas, snap peas, pea shoots and snow peas with the vinaigrette to taste. Plate the salad and top with the Manchego, toasted hazelnuts and crispy jamon.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
