TESTED & PERFECTED HELLMANN'S CLASSIC MACARONI SALAD Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients! INGREDIENTS 8 ounces elbow macaroni 1 cup Hellmann's mayonnaise 2 tablespoons vinegar 1 tablespoon hellmann's Dijonnaise mustard 1 teaspoon sugar 1 teaspoon salt 1?4 teaspoon ground black pepper 1 cup thinly sliced celery 1 cup chopped green bell pepper 1?4 cup chopped onion DIRECTIONS Cook macaroni according to package directions; drain and rinse with cold water until completely cool. In large bowl, combine Hellmann's or Best Foods Real Mayonnaise, vinegar, Mustard, sugar, salt and pepper. Stir in macaroni, celery, green pepper and onion. Serve chilled or at room temperature. by: aHardDaysNight
How to Make HOT AS HELL HABANERO ZUCCHINI JELLY Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients! INGREDIENTS 10 habaneros, only stems removed 5 cups seeded cubed zucchini (I leave on the peel for nutrition, but for eye appeal you can remove it) 1 1?2 cups distilled vinegar 7 cups sugar 2 -6 fluid ounces certo liquid pectin or 2 -6 fluid ounces ball fruit jell DIRECTIONS Place habaneros, zucchini, and vinegar in a food processor and process till smooth. Combine pepper, zucchini mixture in a heavy bottom pot with sugar. Bring to a boil and simmer for 25 minutes. Add pectin and bring to a full rolling boil for 1 minute (That's while you are stirring it's still boiling). Remove from heat and ladle into sterile jars and process in a boiling water bath for 10 minutes. by: Rita1652
TESTED & PERFECTED HARICOTS VERTS WITH WARM SHALLOT VINAIGRETTE Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients! INGREDIENTS 1 1?2 lbs French haricots vert 1 tablespoon olive oil 1?2 cup shallot, about 2 large, chopped 1?2 cup red wine vinegar 1?2 teaspoon black pepper 1?4 teaspoon salt DIRECTIONS In a large saucepan of boiling water, place haricots verts and cook 3 minutes or until tender crisp. Drain and plunge beans into ice water, drain and set aside. In a large non stick skillet over medium high heat add oil and shallots, saute 4 minutes or until golden brown. Add vinegar and stir, cook approximately 5 minutes or until mixture thickens. Place haricots verts to mixture, add salt and pepper and saute 2 minutes or until beans are heated through. Serve warm or at room temperature. by: lauralie41
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