This is the story (the true story) of some people picked to write in a blog and have their recipes cooked by strangers on the internet.

Appetizers
Beverages
Brunch
Desserts & Snacks
Entrees
Guest
On the Grill
Sauces & Garnishes
Sides
Soups & Salads


List all recipes

AussieShiraz thinks cookies are "biscuits". Ha ha! Australians are funny!

Bren likes pepper, will gravy.

Golfwidow sautees like a mo'fo.

Jennifer can cut garlic into itsy bitsy pieces.

June sometimes uses French words. Please excuse her.

Roachhaus cook meat on fire like big hairy man.

Log-In | Submit Recipe

E-mail
Get notified when we update

101 Cookbooks
Cooking for Engineers
Domestic Goddess
The Food Network
Gourmet Sleuth
Men In Aprons
My Recipe

« # blogs that cook ? »

Creative Commons License
Recipes © respective contributors.

Easy Seafood Salad

This concoction is what some cooking shows call a "semi-homemade" recipe, but the only "homemade" bit is that you buy the ingredients separately and mix them together yourself. You could duplicate the effects here completely from scratch, but this version is neither more nor less than a big ol' cheat.

However, I've timed myself making it. Total prep: about five minutes. So I'm not concerning myself about the cheating part.

Ingredients

1 tablespoon prepared mustard, any style
1 tablespoon chopped horseradish
1 jar (12 ounces) Italian-style sweet fried peppers and onions mixture (usually available in the pickle section of your supermarket, near the jars of roasted peppers)
1 can (14 oz) bean sprouts, drained
24 ounces of any combination of cold cooked shrimp, crabmeat, or imitation crab*
1 jar (32 oz) mayonnaise

Directions

• In your largest mixing bowl, combine mustard and horseradish and whisk vigorously to combine.
  
• Add entire contents of the fried pepper jar, including all the packing oil, and stir well enough to coat thoroughly but not so hard as to mash up all the peppers and onions. The oil will combine with the mustard and horseradish, creating the base for the dressing
  
• Add bean sprouts and seafood; stir again to coat thoroughly.
  
• Gradually add mayonnaise, stirring till thoroughly combined with the other ingredients.
  

Makes six to eight servings.

This can be eaten immediately, but it really develops its flavor if you make it the day before. Because of its reliance on prepared foodstuffs, I've found it does not tend to require added seasonings (though you may want to crank a small amount of black pepper just to feel like you did something fresh).

* In general, I'm not fond of imitation crabmeat, but in particular, I find myself needing to use it because I am fond of my husband, who has shellfish allergies. Any mildly flavored, fully-cooked seafood will work in this preparation.

Comments

Oh, this sounds yummy! I must admit, I am fond of imitation crabmeat so I'll probably use that when I try this. :)

So, I hope you don't mind me giving you this heads up. On Monday, 10/2, I'm doing a one-time Holiday Cooking, Blogger Style recipe exchange. I’d love it if you were willing and able to participate. :)

Sounds easy and yummy. Thanks