Wanted recipes for the Summer!!!?

Question

When the time changes we know that spring and summer are just around the corner and with that comes longer days which you just want to enjoy. So I am looking for summer recipes include your favorites, meat, salads, veggies, appetizers, drinks suprize me with your all time favorites... Make sure to include the recipe where I can try them with my family.

Have a nice day..

Answer 1

Fruit Salad
INGREDIENTS
3 large peaches, peeled and cut into chunks
1 1/2 cups blueberries
1 1/2 cups sliced strawberries
2 bananas, sliced
3 teaspoons lemon juice

Orange-Yogurt Sauce:
1 cup vanilla nonfat or low-fat yogurt
2 tablespoons frozen orange juice concentrate
DIRECTIONS
Combine fruit and lemon juice. In a small bowl, mix yogurt and concentrate. Put fruit in a large glass bowl or 6 small bowls or parfait glasses. Drizzle sauce over fruit and top with mint.


Summer Medley Salad
INGREDIENTS
1 cantaloupe, peeled and seeded
3 large cucumbers
1 honeydew melon
1 pinch salt
DIRECTIONS
Cut up the cantaloupe, cucumbers and honeydew into small bite-size pieces. Mix together in a large bowl and sprinkle the salt over all. Mix again.


We eat a lot of fruit during the summer and all kinds of salads.
When its hot we try not to eat anything too heavy cause then you feel sick plus we stay in the pool a lot so we don't try to weigh ourselves down.
Smoothies are always nice to make too.

Answer 2

A good summertime dish is Macaroni Salad. Basically, you just boil the pasta for a normal amount of time. After you drain the pasta toss in diced onion, celery or bell pepper, chopped boiled eggs, pickle relish, and stir in mayo or Miracle Whip until a smooth consistency. Some people also use a dollop of prepared mustard. Makes a nice side dish with sandwiches or grilled meats or barbecue.

Answer 3

My new favorite summer-time food is wraps. I just use tortillas, (warm them a little so they are easier to use), add tomato, red onion, grated chz, sometimes bacon, turkey or ham deli meat, mayo, jalapenos, mushrooms. Whatever you like. I like to get all the ingredients ready, and than store them in baggies or tupperware, so they are in there for an anytime snack or quick lunch. They are really good, easy and light! Great for spring and summer!!
Also cucumber salad. Cut up cucumbers, tomato, red onion, green peppers and mix them w/italian dressing and little pepper. This a good one too!

Answer 4

totellini salad
1 pkg. (9 oz.) refrigerated three-cheese tortellini
6 slices OSCAR MAYER Center Cut Bacon, cut into 1-inch pieces
3/4 cup refrigerated Alfredo sauce
1/2 cup frozen peas, thawed
2 Tbsp. KRAFT 100% Grated Parmesan and Romano Cheese

couscous salad

2 cups couscous
2 cups water

3/4 cup olive oil
1/4 cup apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon ground cumin
1 clove garlic, crushed
salt and pepper to taste

1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 1/2 pounds cooked shrimp, peeled and deveined
2 medium tomatoes, chopped
1 cup chopped fresh parsley
1 cup crumbled feta cheese

DIRECTIONS:
Pour water into a saucepan, and bring to a boil. Stir in couscous, cover, and remove from heat. Let stand for 5 minutes, then immediately fluff with a fork. (otherwise it will clump). Set aside to cool.
In a small bowl, whisk together the olive oil, cider vinegar, Dijon mustard, garlic, salt and pepper. Set aside.
In a large salad bowl, toss together the shrimp, cooled couscous, red and yellow bell peppers, tomatoes, parsley and feta cheese. Whisk vinaigrette to blend, then pour in about half of it over the couscous. Toss to coat, and add more dressing to coat thoroughly without drenching. Refrigerate at least 2 hours before serving.





COOK pasta as directed on package.
MEANWHILE, cook bacon in medium nonstick skillet on medium heat until crisp; drain. Return bacon to skillet. Stir in sauce and peas. Reduce heat to low; cook 1 min. or until heated through, stirring occasionally.
DRAIN pasta; place in large serving bowl. Add sauce mixture and cheese; toss to coat.

Hope this helps

Answer 5

Start out with a plate of salad, lettuce, tomatoes, cucumbers
cheese, mix it up, then spread all the tuna fish or boneless chicken on top, with your favorite dressing, I prefer boiled eggs chopped up along with the salad.

Answer 6

I know this great recipe. You need a steak and lemon juice. Buy like five big lemons and squeeze all the juice out of them into a big bowl and soak the steak for ten seconds and let it drain for five seconds and cook

Answer 7

i've got have been given a ton of recipes, enable me understand in case you prefer extra, the area I even have indexed is a huge source, so determine to envision it out! chicken AND BEAN SALAD 2 cups cooked chicken, shredded a million can cannellini beans a million/4 cup green onions, sliced a million/3 cup miracle whip salad dressing a million tablespoon soy sauce a million teaspoon freshly grated ginger 2 teaspoons rice vinegar a million/4 teaspoon dijon mustard 2 garlic cloves, minced a million/2 pink onion, sliced thinly a million/8 teaspoon cayenne pepper (pinch) lettuce leaves combine chicken, beans, onions, in a salad bowl. In a small bowl or blender, combine ginger, soy sauce, vinegar, mustard, garlic, and mayonnaise; combination. Toss with chicken mixture and serve over lettuce leaves. --------------------------------------... chicken TETRAZZINI a million lb. pasta, cooked a million/2 pound sparkling mushrooms a million stick butter 2/3 cup flour a million great onion, sliced 5 cloves garlic, peeled and chopped 4 c. chicken broth 2 c. easy cream a million/4 cup dry sherry 4 c. diced chicken, cooked a million c. grated Parmesan cheese a million/3 teaspoon garlic powder Salt and pepper to style prepare dinner and drain pasta in accordance to kit instructions. Slice the mushrooms a million/8 of an inch thick and sauté in 2-3 tablespoons of the butter, alongside with sliced onion, and chopped garlic till gently browned. combine the relax butter with flour and upload chicken broth, stirring over low warmth till thickened. upload the cream, salt, pepper, sherry, and garlic powder. Divide the sauce in 0.5. And one 0.5 of the chicken meat, and 0.5 of the mushrooms and cooked pasta. Butter a casserole dish and turn the pasta mixture into the casserole leaving a properly in the middle of the pasta. turn ultimate cooked chicken 0.5 into the middle of the pasta mixture. good with Parmesan cheese, and bake uncovered at 4 hundred levels Fahrenheit for 20 minutes. non-compulsory: would additionally good with butter to breadcrumbs and grated cheddar or American cheese.

Answer 8

I make this all the time and use the rub for pork chops too. I sometimes serve with Zatarain's Carribean rice instead of the salad
SPICY ISLAND PORK TENDERLOIN SALAD

For pork
2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon cinnamon
2 pork tenderloins (2 1/4 to 2 1/2 lb total)
2 tablespoons olive oil
For glaze
1 cup packed dark brown sugar
2 tablespoons finely chopped garlic
1 tablespoon Tabasco

For vinaigrette
3 tablespoons fresh lime juice
1 tablespoon fresh orange juice
1 tablespoon Dijon mustard
1 teaspoon curry powder, toasted
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup olive oil

For salad
3 navel oranges
5 oz baby spinach, trimmed (6 cups leaves)
4 cups thinly sliced Napa cabbage (from 1 medium head)
1 red bell pepper, cut lengthwise into thin strips
1/2 cup golden raisins
2 firm-ripe California avocados

Special equipment: an instant-read thermometer
preparation
Prepare pork:
Preheat oven to 350°F.
Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub.

Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke, then brown pork, turning, about 4 minutes total. Leave pork in skillet.

Make glaze and roast pork:
Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin. Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140°F, about 20 minutes. Let pork stand in skillet at room temperature 10 minutes. (Temperature will rise to about 155°F while standing.)

Make vinaigrette while pork roasts:
Whisk together juices, mustard, curry powder, salt, and pepper, then add oil in a stream, whisking until emulsified.

Prepare salad ingredients while pork stands:
Cut peel, including white pith, from oranges with a sharp knife, then cut oranges crosswise into 1/4-inch-thick slices. Toss spinach, cabbage, bell pepper, and raisins in a large bowl with about 1/4 cup vinaigrette. Halve, pit, and peel avocados, then cut diagonally into 1/4-inch-thick slices.

Assemble salad:
Cut pork at a 45-degree angle into 1/2-inch-thick slices. Line a large platter with dressed salad and arrange sliced pork, oranges, and avocados in rows on top. Drizzle some vinaigrette over avocados and oranges. Pour any juices from skillet over pork.

Answer 9

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i don't really have any "summer" recipes, but seriously, this recipe site is AWESOME...it changed my life and my views on cooking dinner!!

take care.