Do you have any good, easy, summer recipes to share?

Question

They can be for any meal.
I'm getting tired of the same old stuff, and with the hot weather, I want something easy.
I'd prefer recipes that you have tried yourself---I already know of the recipe sites. Just hoping for other ideas!
Thanks everyone! ☺

Answer 1

KATIE's FUMI SALAD
8 tablespoons almonds, slivered - toasted
8 tablespoons sesame seeds - toasted
1 head of cabbage, chopped
6 green onions, sliced
4 Tablespoons sugar
2 teaspoons salt
1 teaspoon pepper
2 Tablespoons Accent Seasoning
6 Tablespoons rice vinegar
3/4 cup salad oil
2 packages of Top Ramen
(NOODLES ONLY - crumbled)
Toast nuts and seeds in oven until browned.
Set aside to cool. Chop cabbage and slice onions; mix together in bowl. Combine sugar, salt, pepper and Accent Seasoning together and drudge into cabbage. Mix vinegar and oil together adding to cabbage and stir. Crumble Ramen noodles adding to cabbage along with the nuts and seeds. Stir. Refrigerate.

TOMATO MOZZARELLA CASSEROLE:
1 1/4 cups packaged Onion and Garlic Croutons
3 medium ripe tomatoes, sliced 1/4 inch thick
6 ounces shredded mozzarella cheese
1 Tablespoon dried oregano
1 Tablespoon dried basil leaves
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
salt and pepper to taste
3 to 4 Tablespoons bottled Italian OR Vinaigrette Dressing
Scatter croutons over bottom of a 10" glass pie dish. Overlap with tomatoes in a circular pattern to cover croutons. Sprinkle mozzarella cheese over tomatoes. In a small bowl mix together oregano, basil, onion powder, garlic powder, salt and pepper. Sprinkle herbs and seasoning mixture over cheese.
Microwave, uncovered, on HIGH for 3 1/2 to 4 1/2 minutes or until cheese is melted. Remove and spoon dressing over top. Poke holes to let dressing drain to croutons. Let stand for 5 minutes for flavors to develop. Serve.

LAYERED LETTUCE SALAD
1 head lettuce - shredded
1 large red onion - sliced
1/2 cup celery - diced
1/2 cup green pepper - diced
1 large carrot - grated
1 package frozen peas
2 cups Hellmann's Mayonaise
2 Tablespoons sugar
4 ounces cheddar cheese - shredded
8 slices bacon - cooked crisp and crumbled
Make this salad the day before serving. Layer the lettuce in the bottom of a large clear bowl. Follow with a layer of onion, a layer of celery, a layer of pepper, a layer of carrot, and a layer of frozen peas. Carefully spread mayonaise on top. Sprinkle sugar on the mayonaise. Cover with cheese. Crumble bacon pieces on top. Refridgerate overnight or at least 6 hours to flavor. (the next day I decorate to top with slices of cucumber and cherry tomatoes, sometimes olives)

PORCUPINE BALLS:
1 1/2 pounds ground beef
1 onion (chopped)
1/2 cup bread crumbs
1 egg
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon paprika
1/2 teaspoon chili powder
1/4 cup uncooked rice
thickened tomato sauce
up to 1/2 cup water
Combine all ingredients and roll into balls, press into uncooked rice to coat. Heat Sauce in pot and add porcupine balls. Cover and simmer for
about 45 minutes.

30 MINUTE CHILI CON CARNE:
1 cup onion, chopped
1 Tablespoon oil
1 lb. ground chuck
1 large can whole tomatoes with juice
1 (8 oz.) can tomato sauce
2 cups (16 oz.) kidney beans, drained
1 teaspoon salt
1/4 teaspoon pepper
2 1/2 teaspoons chili powder
2 1/2 teaspoons sugar
Saute onion in oil in large skillet. Remove onion and set aside. Brown ground chuck in the same pan and drain. Return meat and onion to skillet and add remaining ingredients. Simmer for 10 minutes and serve.

Answer 2

Here are a few enjoy.... SUMMER SALAD 2 medium cucumbers 2-3 medium tomatoes 1 each yellow, red and green bell peppers 1 small onion (optional) 2 cups zesty Italian salad dressing Peel and thinly slice cucumbers, dice remaining ingredients. Combine all ingredients with salad dressing. Chill and serve. CUCUMBER ONION SALAD 1 large cucumber 1 medium onion 1 large tomato zesty Italian dressing wine vinegar salt and pepper to taste Cut up cucumbers, onion, and tomato in small cubes. Salt and pepper as desired. Add 1 tbsp wine vinegar. Add enough Italian dressing to cover (more or less to desired taste). Great as a side dish for many meals. EASIEST EVER FRUIT SALAD 1-30 oz. can fruit cocktail, drained* 1-11 oz. can mandarin oranges, drained* 1- 20 oz. can pineapple chunks, do not drain* 2 firm bananas, sliced approx. 1 in. thick, optional 1 box instant vanilla pudding * Combine all ingredients, stirring until dry pudding moisture is fully incorporated into the fruit mixture. Salad will appear to be runny, but will thicken as the pudding absorbs the pineapple juice. Chill for at least 1/2 hour or overnight. Stir before serving. If salad sits for longer than 4 hours before serving, I have found that it is best to add the optional sliced bananas just before serving, as they will brown slightly, however, it will only affect the appearance, not the flavor of the salad if the bananas darken. Variations include adding other canned or fresh fruits, using another flavor of pudding mix, such as lemon, coconut, banana, etc. When my children were younger I would add marshmallows or shredded coconut, or even chopped nuts. *Note: as a diabetic, I use fruit canned in juice instead of syrup, and sugar-free instant pudding. This does not compromise taste or quality. My family actually prefers it this way. When you serve this salad, you WILL get many compliments, and even recipe requests. Whether or not you feel guilty, because it was so easy is up to you - :o) ENJOY!!!

Answer 3

Grilled Dinner...
Use center cut or boneless chops. Make a few cuts in the meat and place them into a plastic freezer (ziploc) bag. Then add 1/2 bottle of italian dressing to the bag and seal. Let chops sit in bag for a couple of hours (or as long as you can). Then just throw them on the grill. Wonderful! You can serve them with corn on the cob (in stalk, wrap in alum. foil and also cooked on the grill) and a fresh salad. Very easy, little time consuming and fairly cheap.

Answer 4

I like a big chef's salad. Or Quesadillas. Just take two flour tortillas, top one w/ any kind of grated cheese you want. you can add diced onions, green chilies, jalapenos, sliced meat, diced tomatoes, sliced scallions, whatever sounds good. Top with the other tortilla, put in med. hot skillet sprayed with cooking spray. Cook until nicely golden, flip and cook the other side. Serve with salsa or guacamole.

Answer 5

Make some tuna salad (I like pickle relish and finely minced onion in mine), and spread it on toast. Place a slice of cheese on top and run it through the toaster oven or broiler just till the cheese melts, and then clap another slice of toast on top for a really tasty sandwich.

This goes great with fruit salad!

Answer 6

I love making different salads like mixing baby spinach, orange segments, cooked shrimp and lemon poppy seed dressing or mixed greens, cold sliced cooked beets, feta cheese and pine nuts. But my favourite one is just a plate of mixed greens, peeled and cored fresh pears, blue cheese crumbled on top with roasted walnuts and drizzled with raspberry vinaigrette. Serve that with a fresh baguette and you are all set!

But, if you are not looking for salads, I have a recipe for lemon garlic shrimp served with rice that you might like. Just let me know.

Answer 7

Suitcase Cookies

Here's what you will need to make it:

store-bought or homemade sugar cookies
1 can white frosting
rainbow sprinkles
red licorice strings
colored icing in a squeeze tube
chocolate chips
bowl
butter knife (for spreading)

Here's what you have to do:

1. Check with a grown-up before you get started.

2. Wash your hands.

3. Frost your cookies and add sprinkles for decoration. This will be the front of your suitcase, backpack, or purse. (You can make any kind of bag you want.)

4. Spread frosting on the bottom (the flat side) of another cookie.

5. Put a piece of red licorice in the frosting so it looks like a handle.

6. Place the decorated cookie on top and press it together to make the licorice stay on (like a cookie sandwich.)

7. Draw a flap or pocket shape with the squeeze tube icing and add a chocolate chip for the snap.

8. Be sure to share your suitcase cookies with friends before you pack them all away!

Answer 8

in Germany we eat a lot of cold fruit soups during the summer.Here in the States those soups are considered Dessert but back Home we would eat those For Lunch..so here is the Original
Berliner Kirsch suppe

Chilled Cherry soup
1 pound Dark Cherries(or 2 cans dark Bing Cherries)
1 package Cherry Jello,4 cups Cranberry Juice,dash of Almond Flavoring

bring 2 cups of juice to a boil add cherry jello ,Cherries and sugar to taste cook on low heat till cherries are warmed up(you don't want to over cook ) stir in 2 cups of cold juice,Almond Flavor and chill for 2 hrs.

In Berlin we add Cream of wheat Dumplings (prepare cream of wheat with milk a little less liquid to make firm cream of wheat..chill using a spoon cut out dumplings and roll in sugar)Add to the soup just before serving,
Almond slivers ,Amaretto Cookies ,whipped cream or ice cream,A Tablespoon full of heavy cream..or just some cinnamon sugar

Answer 9

Easy Grilled Corn on the Cob

Ingredients:

Corn on the Cob (preferably white corn), cleaned, husks removed
Butter, 1 T per ear of corn
Garlic, 1 crushed/chopped clove per ear of corn
Cracked Pepper to taste

Set ears of corn aside.

Put butter in microwavable dish. Add garlic.
Melt butter/garlic in microwave.
Use cracked pepper on melted butter mixture, as much as you like.

Put ears of corn on prepared grill over medium heat. Brush with butter mixture, turn corn to get evenly cooked. This will take about 10 minutes. Keep brushing corn -- you shouldn't have any butter left.

Serve hot off the grill -- no need to use butter after grilling it this way, the corn will be delicious!

Answer 10

head of cabbage
itailian dressing.....mix and enjoy...easiest thing to make for potluck or cookout