1 1/2 cup small shell macaroni
1/2 cup sliced green onions
1 1/2 cup sliced oregon hazelnuts
2 cup mayonnaise
1/4 cup grated parmesan cheese
2 tsp sugar
1/4 tsp garlic powder
1 tbsp lemon juice
4 cup mixed salad greens -(in bite-sized, pieces)
2 stalks celery, diced
1/2 cup sliced radishes
1 cup broccoli flowerettes -(blanched)
1/4 cup crisp crumbled bacon
2 medium tomatoes, cut into wedges
1 parsley for garnish
Directions
Cook macaroni as directed on package, drain; rinse with cold water and
drain. Stir together macaroni, onions and hazelnuts in a bowl. Mix
together mayonnaise, cheese, sugar, garlic and lemon juice. In a
9x13x2" pan or a 4-quart serving dish, layer the salad greens in the
bottom of the dish. Cover greens with the macaroni-hazelnut mixture.
On top of this, place the celery, then a layer of radishes and top
with broccoli flowerettes. Spread mayonnaise mixture over broccoli.
Chill for 2 to 24 hours. Top with bacon, tomato wedges and parsley,
just before serving.
Yield: 8 to 12 servings.
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
Servings: 12 servings
Layered Hazelnut Pasta Garden Salad Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta; Pasta Salad; Salad
The History of Recipes
Written cooking instructions as an idea can be found back into ancient history, certainly as far back into history as the early Egyptians, and quite possibly further than that. Interesting though that maybe, generally, these ancient cookbooks were just simple pictorial, hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the oldest recipe discovered so far, according to experts are a few ancient tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful and blissful. As we move into The time of the roman empire around 25BC a man called Apicius created some scripts detailing recipes enjoyed by wealthy Romans. In his publication, he describes how the meals were separated into starters, main course and desserts, a style of dining still practiced today. This early Roman chef recounts how the Romans were skilled in the use of a good variety of aromatic flavors, including a few you will know such as bay, rue and asafoetida. In the 15th century, knights returning from the crusades brought back a variety of foods, spices and herbs from Arab cuisine, including coriander, parsley, basil and rosemary. These new spices and herbs led to a torrent in books on cooking, many of which still exist in private libraries. Over the next few hundred years, the upper-class families of Europe competed to serve the most exotic banquets, and because of this the best cooks and their collection of recipes became highly prized. Notwithstanding that, it was during the nineteenth century that fine cooking and recipe books became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collecting, testing, and writing down recipes that were common in the better off homes of the day. Like it or not, the introduction of TV brings us celebrity TV chefs and the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everyone to access massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Layered Hazelnut Pasta Garden Salad recipe.
