Chicken Macaroni Salad Recipe PDF

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CHICKEN MACARONI SALAD RECIPE Ingredients: 1 cup chicken breast, cooked and shredded 8-10oz mararoni pasta, about 2 cups when cooked 1/3 cup carrots, chopped 2 tbsp yellow onion, chopped 3/4-1 cup pineapple tidbits 1/2 cup cheddar cheese, cut into small cubes 1/3 cup raisins 1 tbsp sweet pickle relish 3/4 cup mayonnaise 1/2 cup nestle table cream 2- 2 1/2 tbsp condensed milk pinch of salt Procedure: In a small pot, boil the chicken breast and cook until tender, about 10-12 minutes. Remove from water and let it cool. Using your hands, shred the chicken breast into thin strands. Set aside. In a medium pot with boiling salted water and some oil, cook macaroni until al dente, about 8-9 minutes. Follow packaging instructions. Drain and rinse under cold water (to stop the cooking process and avoid sticking). In a large bowl, mix all ingredients together until well combined. Refrigerate for several hours before serving. It is best served when cold. Recipe yields about 5 servings. You can double or triple the recipe if you are having a crowd. Enjoy! Sauteed Potatoes with Sour Cream and Chives Ingredients: 1/2 kilo baby potatoes salt virgin olive oil or butter pepper garlic powder italian seasoning 1/2 cup sour cream* chives or spring onions (chopped) *Sour Cream Substitute: 1/2 cup all purpose cream 2-3 tbsp lemon

FLUFFY PANCAKES INGREDIENTS 1 cup All-Purpose Flour, sifted 2 tsp Baking Powder Pinch of Salt 2 tbsp White Sugar ¾ cup plus 2 tbsp Milk 1 Large Egg, beaten 2 tbsp Unsalted Butter, melted 1 tsp Pure Vanilla Extract Canola Oil (or any other vegetable oil), for cooking INSTRUCTIONS Combine flour, sugar, salt, and baking powder into a bowl and mix well. In a separate bowl, mix the egg, milk, vanilla, and melted butter together. Be careful not to use hot, melted butter, as that may end up cooking your eggs! Pour the wet ingredient mixture into the dry ingredients and stir till mostly incorporated. The batter should be thick and a little lumpy, but without any visible streaks of flour. If it is too thick to work with, add a little milk. Set the batter aside for 5-10 minutes. Heat a heavy-bottomed, non-stick pan over a low-medium heat and coat it with oil. Use a ¼ cup measure to scoop and drop the batter into the pan so that you get evenly-sized pancakes. Cook until the first side is golden brown, or until the top surface forms bubbles. Flip and repeat on the other side. Adjust heat accordingly. Serve while still hot....