Thread: Rec: BROCCOLI SALAD

On Mar 7, 1:07*pm, Wayne <cway...@charter.net> wrote:
> In my 69 years of cooking, this is the best broccoli salad I have ever
> tasted.
>
> Enjoy
>
> Wayne
>
> BROCCOLI SALAD
>
> 1 cup mayonnaise
> cup sugar
> cup cider vinegar
> 2 pounds or 2 big bunches broccoli (tops only)
> 2 cups sharp cheddar cheese shredded
> pound bacon, crisp-fried and crumbled
> cup raisins
> 1 small can water chestnuts
> 1 medium onion or three green onions diced
> cup diced celery
> 1 to 2 tsp. Curry powder (or more)
>
> Whisk together mayonnaise, sugar and vinegar and set aside. *Cut
> broccoli into bite size florets and combine in a large bowl with cheese
> and bacon. *Toss with mayonnaise dressing. *Cover and chill overnight
> before serving. *Makes about six servings.

I've had this and it is better than it sounds...

On Mar 7, 4:07*pm, Wayne <cway...@charter.net> wrote:
> In my 69 years of cooking, this is the best broccoli salad I have ever
> tasted.
>
> Enjoy
>
> Wayne
>
> BROCCOLI SALAD
>
> 1 cup mayonnaise
> cup sugar
> cup cider vinegar
> 2 pounds or 2 big bunches broccoli (tops only)
> 2 cups sharp cheddar cheese shredded
> pound bacon, crisp-fried and crumbled
> cup raisins
> 1 small can water chestnuts
> 1 medium onion or three green onions diced
> cup diced celery
> 1 to 2 tsp. Curry powder (or more)
>
> Whisk together mayonnaise, sugar and vinegar and set aside. *Cut
> broccoli into bite size florets and combine in a large bowl with cheese
> and bacon. *Toss with mayonnaise dressing. *Cover and chill overnight
> before serving. *Makes about six servings.

This is a great do-ahead dish - I used it many times for potluck
getogethers. It always went. I didn't use the water chestnuts tho.

On 3/7/2011 2:07 PM, Wayne wrote:
> In my 69 years of cooking, this is the best broccoli salad I have ever
> tasted.
>
> Enjoy
>
> Wayne
>
>
> BROCCOLI SALAD
>
>
> 1 cup mayonnaise
> ½ cup sugar
> ¼ cup cider vinegar
> 2 ½ pounds or 2 big bunches broccoli (tops only)
> 2 cups sharp cheddar cheese shredded
> ½ pound bacon, crisp-fried and crumbled
> ½ cup raisins
> 1 small can water chestnuts
> 1 medium onion or three green onions diced
> ¼ cup diced celery
> 1 to 2 tsp. Curry powder (or more)
>

It sounds wonderful but I think I'd use dried cranberries
instead of raisins.

gloria p

On Mar 7, 3:33*pm, "gloria.p" <gpues...@comcast.net> wrote:
> On 3/7/2011 2:07 PM, Wayne wrote:
>
>
>
>
>
> > In my 69 years of cooking, this is the best broccoli salad I have ever
> > tasted.
>
> > Enjoy
>
> > Wayne
>
> > BROCCOLI SALAD
>
> > 1 cup mayonnaise
> > cup sugar
> > cup cider vinegar
> > 2 pounds or 2 big bunches broccoli (tops only)
> > 2 cups sharp cheddar cheese shredded
> > pound bacon, crisp-fried and crumbled
> > cup raisins
> > 1 small can water chestnuts
> > 1 medium onion or three green onions diced
> > cup diced celery
> > 1 to 2 tsp. Curry powder (or more)
>
> It sounds wonderful but I think I'd use dried cranberries
> instead of raisins.
>
> gloria p- Hide quoted text -
>
> - Show quoted text -

I used cranberries instead of raisins and also added some thawed
frozen peas.

On 3/7/2011 6:45 PM, ImStillMags wrote:
> On Mar 7, 3:33 pm, "gloria.p"<gpues...@comcast.net> wrote:
>> On 3/7/2011 2:07 PM, Wayne wrote:
>>
>>
>>
>>
>>
>>> In my 69 years of cooking, this is the best broccoli salad I have ever
>>> tasted.
>>
>>> Enjoy
>>
>>> Wayne
>>
>>> BROCCOLI SALAD
>>
>>> 1 cup mayonnaise
>>> cup sugar
>>> cup cider vinegar
>>> 2 pounds or 2 big bunches broccoli (tops only)
>>> 2 cups sharp cheddar cheese shredded
>>> pound bacon, crisp-fried and crumbled
>>> cup raisins
>>> 1 small can water chestnuts
>>> 1 medium onion or three green onions diced
>>> cup diced celery
>>> 1 to 2 tsp. Curry powder (or more)
>>
>> It sounds wonderful but I think I'd use dried cranberries
>> instead of raisins.
>>
>> gloria p- Hide quoted text -
>>
>> - Show quoted text -
>
> I used cranberries instead of raisins and also added some thawed
> frozen peas.
>
Simple cold cooked broccoli with an oil and vinegar dressing is not at
all bad. It works well as an accompaniment to beef paprikash. I prefer
the stems cut in small pieces to the florets.

--


James Silverton, Potomac

"Not": obvious change in "Reply To"

On Mar 7, 3:07*pm, Wayne <cway...@charter.net> wrote:
> In my 69 years of cooking, this is the best broccoli salad I have ever
> tasted.
>
> Enjoy
>
> Wayne
>
> BROCCOLI SALAD
>
> 1 cup mayonnaise
> cup sugar
> cup cider vinegar
> 2 pounds or 2 big bunches broccoli (tops only)
> 2 cups sharp cheddar cheese shredded
> pound bacon, crisp-fried and crumbled
> cup raisins
> 1 small can water chestnuts
> 1 medium onion or three green onions diced
> cup diced celery
> 1 to 2 tsp. Curry powder (or more)
>
> Whisk together mayonnaise, sugar and vinegar and set aside. *Cut
> broccoli into bite size florets and combine in a large bowl with cheese
> and bacon. *Toss with mayonnaise dressing. *Cover and chill overnight
> before serving. *Makes about six servings.

I love this salad but have never added cheese or curry powder.

On Mar 7, 5:45*pm, ImStillMags <sitara8...@gmail.com> wrote:
> On Mar 7, 3:33*pm, "gloria.p" <gpues...@comcast.net> wrote:
>
>
>
>
>
> > On 3/7/2011 2:07 PM, Wayne wrote:
>
> > > In my 69 years of cooking, this is the best broccoli salad I have ever
> > > tasted.
>
> > > Enjoy
>
> > > Wayne
>
> > > BROCCOLI SALAD
>
> > > 1 cup mayonnaise
> > > cup sugar
> > > cup cider vinegar
> > > 2 pounds or 2 big bunches broccoli (tops only)
> > > 2 cups sharp cheddar cheese shredded
> > > pound bacon, crisp-fried and crumbled
> > > cup raisins
> > > 1 small can water chestnuts
> > > 1 medium onion or three green onions diced
> > > cup diced celery
> > > 1 to 2 tsp. Curry powder (or more)
>
> > It sounds wonderful but I think I'd use dried cranberries
> > instead of raisins.
>
> > gloria p- Hide quoted text -
>
> > - Show quoted text -
>
> I used cranberries instead of raisins and also added some thawed
> frozen peas.

That's a good idea! My husband won't eat raisins, he'd go for the
cranberries though.

Wayne wrote:

> BROCCOLI SALAD
>
>
> 1 cup mayonnaise
> ½ cup sugar


Wayyyyyy too much sugar. The salad is just as good with far less. I use
3 Tbl. max. I've never seen it with cheese, curry, celery or water
chestnuts. The recipe I use comes from Nathalie Dupree's cookbook -
>
> * Exported from MasterCook *
>
> Elizabeth Burris's Broccoli Salad
>
> Recipe By :Nathalie Dupree Cooks for Family and Friends
> Serving Size : 6 Preparation Time :0:00
> Categories : Salads Vegetables
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 1/2 pounds broccoli
> 1/2 red onion -- chopped
> 1 cup sunflower seeds
> 1/2 cup raisins
> 1 cup sliced fresh mushrooms
> 1 cup mayonnaise
> 2 tablespoons red wine vinegar
> 1/4 cup sugar -- optional
> 1/2 pound bacon -- cooked and crumbled
>
> Clean and cut the broccoli into small pieces, using all the broccoli
> except the end chunks. Mix together the broccoli, onion, sunflower seeds,
> raisins and mushrooms. Make the dressing combining the mayo, vinegar and
> sugar. Twenty minutes before serving, toss the salad with the bacon and
> dressing.

On Mar 8, 5:32*am, Goomba <Goomb...@comcast.net> wrote:
> Wayne wrote:
> > BROCCOLI SALAD
>
> > 1 cup mayonnaise
> > cup sugar
>
> Wayyyyyy too much sugar. The salad is just as good with far less. I use
> 3 Tbl. max.

That's what I though...that sounds sweeter than the infamous Carla's
Macaroni Salad!! <VBG!!>

There's also an oriental broccoli salad made with a package and
seasonings of those ramen noodles. It has a bit of sugar, salad oil,
vinegar, and a bunch of chopped green onions. This prepared the day
before consuming for the broken noodles to soften then topped right
before eating with and/or sunflower seeds/slivered almonds.

Sounds questionable but it's verrrrry tasty.

On Mon, 07 Mar 2011 21:47:09 -0500, James Silverton
<[email protected]> wrote:


>>>> In my 69 years of cooking, this is the best broccoli salad I have ever
>>>> tasted.
>>>
>>>> Enjoy
>>>
>>>> Wayne
>>>
>>>> BROCCOLI SALAD
>>>
>>>> 1 cup mayonnaise
>>>> cup sugar
>>>> 2 pounds or 2 big bunches broccoli (tops only)
>>>> 2 cups sharp cheddar cheese shredded
>>>> pound bacon, crisp-fried and crumbled

If you use only the tops from two pounds of broccoli at most you'll
have like ten ounces of tops.

With all that fat and sugar why even bother with that puny bit of
broccoli... you call that a salad, that's a lube job at a candy
factory... you must weigh minimally 450 pounds.

I've had something similar that marinated broccoli and cauliflower in the
dressing overnight, then added some baby frozen peas that had been run under
hot water til thawed. No raisins or cranberries. It was surprisingly good.

On Mar 8, 9:01*am, ItsJoanNotJoann <itsjoannotjo...@webtv.net> wrote:
> There's also an oriental broccoli salad made with a package and
> seasonings of those ramen noodles. *It has a bit of sugar, salad oil,
> vinegar, and a bunch of chopped green onions. *This prepared the day
> before consuming for the broken noodles to soften then topped right
> before eating with and/or sunflower seeds/slivered almonds.
>
> Sounds questionable but it's verrrrry tasty.

I don't add the broken noodles until right before I serve it. We like
the crunch.
Mookie

On 3/7/2011 3:07 PM, Wayne wrote:
> In my 69 years of cooking, this is the best broccoli salad I have ever
> tasted.

The first time I had broccoli salad, was at a picnic. I mentioned the
salad and Serene steered me towards a recipe. I would like to try
yours, but this is the recipe I used.

1 lg. head broccoli, broken into small flowerettes
1/2 cup onion, chopped
8 to 10 slices bacon
1 c. mayonnaise
1/4 c. sugar
2 to 3 tbsp. vinegar
1/2 c. raisins
1/2 c. nuts (optional)

Cut bacon into bits and fry crisp. Mix together mayonnaise, sugar,
vinegar, bacon and raisins. Pour over broccoli and onions. Mix well. Let
stand at least 1 hour or more before serving.

Becca

On Tue, 8 Mar 2011 12:57:27 -0800 (PST), Mookie
<[email protected]> wrote:

> I don't add the broken noodles until right before I serve it. We like
> the crunch.

Have you ever fried rice noodles? It's very quick. Put them into hot
oil and a few seconds later, they're all puffed up. Much better
tasting than Ramen and prettier too.
<http://www.bbcgoodfood.com/recipes/4719/fried-rice-noodles-with-stirfried-chicken-and-lemo>


--

Today's mighty oak is just yesterday's nut that held its ground.

Wayne;1589520 Wrote:
> In my 69 years of cooking, this is the best broccoli salad I have ever
> tasted.
>
> Enjoy
>
> Wayne
>
>
> BROCCOLI SALAD
>
>
> 1 cup mayonnaise
> ½ cup sugar
> ¼ cup cider vinegar
> 2 ½ pounds or 2 big bunches broccoli (tops only)
> 2 cups sharp cheddar cheese shredded
> ½ pound bacon, crisp-fried and crumbled
> ½ cup raisins
> 1 small can water chestnuts
> 1 medium onion or three green onions diced
> ¼ cup diced celery
> 1 to 2 tsp. Curry powder (or more)
>
> Whisk together mayonnaise, sugar and vinegar and set aside. Cut
> broccoli into bite size florets and combine in a large bowl with cheese
>
> and bacon. Toss with mayonnaise dressing. Cover and chill overnight
> before serving. Makes about six servings.

Sounds good thanks for the receipie




--
tomgc

"Mr. Bill" wrote
Goomba wrote:
> Wayne wrote:

>> > 1 cup mayonnaise
>> > 1/2 cup sugar

>> Wayyyyyy too much sugar. The salad is just as good with far less. I use
>> 3 Tbl. max.

> That's what I though...that sounds sweeter than the infamous Carla's
> Macaroni Salad!! <VBG!!>

Yeah I usually don't diss recipes but this one made my gorge rise. I could
adapt it easy enough though back to something edible. As it is now, it
sounds a bit like a mayonnaise smeared sugar bomb with bits of greenery
poking out.

Sorry Wayne, just not my cuppa tea there.

sf wrote:

> Have you ever fried rice noodles? It's very quick. Put them into hot
> oil and a few seconds later, they're all puffed up. Much better
> tasting than Ramen and prettier too.

Heh... as a matter of fact, I did that just a couple nights ago! Part of our
Mardi Gras dining was a salad with deep-fried rice noodles. Lin took
pictures and posted them on Facebook because Sheldon can eat a bag of ****.
The salad itself was butter lettuce leaves left whole and lightly dressed
with a vanilla vinaigrette. Those leaves were put onto a salad plate and
topped with pan-seared shrimp (simply seasoned with salt and pepper) and the
tangle of deep-fried rice noodles. The idea was to wrap the shrimp and
noodles in the lettuce and eat with your hands. Lots of fun, and the vanilla
vinaigrette combined wonderfully with the other flavors.

Bob

On Thu, 10 Mar 2011 21:01:55 -0800, "Bob Terwilliger"
<virtualgoth@die_spammer.biz> wrote:

> Heh... as a matter of fact, I did that just a couple nights ago! Part of our
> Mardi Gras dining was a salad with deep-fried rice noodles. Lin took
> pictures and posted them on Facebook

I'll take a look, thanks.

--

Today's mighty oak is just yesterday's nut that held its ground.