Know any fridge recipes?!
Answers: plz help i need some easy recipes i can just use the fridge for, not the oven or stove thanks!
New SEVEN LAYER SALAD
Dressing:
1/2 cup plain yogurt
1/2 cup buttermilk
1/4 cup mayonnaise
1/2 cup crumbled Feta cheese (about 2 ounces) (I bought a container with more than 1/2 cup so I could sprinkle over top)
1 teaspoon sugar
1/4 teaspoon dried dill weed
1/4 teaspoon dried basil leaves
1/8 teaspoon ground white pepper
Salad:
1 (9 oz.) package cheese tortellini, boiled according to package directions; drained and cooled
2 cups shredded red cabbage
6 cups torn spinach leaves
1 cup Colby cheese
1 cup Cheddar cheese
1 cup cherry tomatoes, halved
Crumbled real bacon from bag or jar (however much you like)
Smoked sliced almonds (however much you like) (I find it in produce area— I think its by Sunkist.)
1. In electric blender or food processor, blend yogurt, buttermilk, mayonnaise, Feta cheese, sugar, dill, basil, and pepper until smooth. Chill.
2. Rinse cooled pasta with cold water.
3. In 2? quart glass bowl, layer cabbage, spinach, tortellini, cheese, and tomatoes.
4. Sprinkle with left over Feta cheese, bacon, and sliced almonds.
5. Pour dressing over salad, cover in plastic wrap, then chill for 2 to 4 hours. Lightly toss before serving.
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Corn & Black Bean Dip
2 cans black beans, drained and rinsed
1 can white (shoepeg) corn, drained
Half cucumber, cut in tiny pieces
2 tomatoes, cubed
1 small purple onion, finely diced
1/3 cup fresh chopped cilantro
1 ? cups Ken’s Steakhouse Italian Dressing
Mix ingredients in large bowl. Pour in Italian dressing and mix well. Marinate in refrigerator overnight or at least for a few hours. Drain off excess dressing. Serve with Tostitos scoops.
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BLUE CHEESE WITH CAPERS AND RED ONION
8 oz blue cheese, crumbled
1/4 cup olive oil
1 Tbsp fresh lemon juice
1 Tbsp red wine or sherry vinegar
2 cloves garlic, minced
1 tsp dry mustard powder (can sub Dijon)
1/4 tsp ground black pepper
? cup red onion, chopped fine
1 Tbsp capers, rinsed
Crumble blue cheese onto a serving plate. Mix together the olive oil, lemon juice, wine vinegar, garlic, mustard, and black pepper. Drizzle over the cheese. Sprinkle red onion and capers over the top. Serve right away, or chill up to a full day before serving.
Serve with sturdy crackers or toasted baguette slicess. Great for buffet.
This is also good sprinkled over mixed salad greens as a the dressing. Toss well.
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Strawberry Pretzel Salad
2 c. pretzels, coarsely crushed
3/4 c. melted butter
2 Tbsp. sugar
8 oz cream cheese
1 cup sugar
2 cup Cool Whip
2 small pkgs strawberry Jello
2 cups boiling water
2 (10 oz.) pkgs frozen strawberries
Layer 1: mix pretzels, melted butter and 2 T. sugar - pat into bottom of 9 x 13 inch pan - bake at 400* for 8-10 minutes until light brown. Let cool completely!
Layer 2: Mash cream cheese and 1 cup sugar - fold into Cool Whip - Spread on cooled crust.
Layer 3 - Dissolve strawberry jello in boiling water - add slightly thawed strawberries - Mix until completely thawed. Put into refrigerator until slightly thickened (10-15 minutes). If it doesn't thicken, 1/2 envelope plain gelatin can be added.
Spread on top of cream cheese layer. Refrigerate.
Serve in squares when Jello is congealed.
Serves 12-16.
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Green Goddess Gelatin Salad
1 (28 oz.) can crushed pineapple, drained, reserve juice
1 (8 oz.) pkg. cream cheese, softened
2 envelopes lime Jello
1 pint heavy whipping cream
2 tbs. cider vinegar
Place pineapple in large bowl; set aside. In meduim bowl, add Jello powder, 2 cups boiling water and stir until dissolved. Add 1 cup cold water and 1 cup reserved pineapple juice. Add vinegar. Let pre-set in freezer for a few minutes. With electric mixer, combine cream cheese and crushed pineapple. Add Jello mixture; mix until smooth. In separate bowl, whip the cream until it holds soft peaks. Gently fold whipped cream into Jello mixture. Transfer to a pretty bowl and refrigerate at least 4 hours or until set, preferably overnight.
Salads are all I can think of
7-layer dip
Jello? Pudding? Juice in ice cube trays with a piece of plastic on the top and put tooth-picks in so it's like mini-Popsicles? Gazpacho?
Ice cream or yogurt.
Ice Box Cake
Make 1 box of instant vanilla pudding according to the directions and set aside and make 1 box of chocolate pudding according to the directions and set aside.
Place honey grahams in a single layer on the bottom of a glass dish (square or rectangular). You may have to break some of the crackers to make them lay in a single layer. Top with either flavor of the pudding. Then place another layer of graham crackers on top of the pudding the same way and then top them with the other flavor of pudding. Then top it all with a think layer of Cool Whip. Place in the fridge for a few hours and when ready to serve, cut in squares and lift out onto a plate. It's very good and the graham crackers get a little soft.
Easy fudge. One can of vanilla frosting and one jar or Crunchy peanut butter. Empty both containers in a glass bowl.Place in microwave for 3 minutes. Take out mix well and pour in a glass dish/ or pan. Put in fridge overnight and wa-lah homemade fudge! Two ingredients is all it takes
Chocolate Eclair Dessert
2 packages instant vanilla pudding
3 cups milk
8 ounces non-dairy whipped topping
1 (16 ounce) box graham crackers (you will have some leftovers)
1 (15 ounce) container chocolate frosting
Directions
Mix together vanilla pudding mix and milk. Fold in whipped topping. Line 9 x 13 pan with one layer of graham crackers. Put half of the pudding mixture over the graham crackers. Place a second layer of graham crackers over the pudding mixture. Put the remaining pudding mixture over the graham crackers. Place a third layer of graham crackers over the pudding mixture. Heat the tub of frosting in the microwave for 30 seconds to soften. Spread frosting on the top of the last layer of graham crackers. Cover with plastic wrap and let set a couple hours or overnight in the refrigerator. Cut into squares.
Marinated Chickpea and Artichoke Salad with Feta
1 (15 ounce) can chickpeas , rinsed and drained
1 (14 ounce) can artichoke hearts , drained
1 (7 ounce) jar roasted sweet red peppers , drained and diced
1/2 cup kalamata olives
1/2 cup feta cheese
3 scallions , finely sliced
1/4 cup fresh parsley
1/4 cup red wine vinegar
1-2 tablespoon fresh mint
1 teaspoon sugar (or to taste)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup extra virgin olive oil
Directions
Place chickpeas, artichoke hearts, red peppers, olives, feta, scallions, and parsley into a salad bowl and toss lightly.
In another small bowl, mix together vinegar, mint, sugar, salt, and pepper. Slowly add olive oil, whisking to blend. Add dressing to salad and stir well. Cover and refrigerate for several hours or overnight (best), to blend flavors. Serve chilled.
Pinwheels are an option... spread cream cheese on tortillas and add deli ham, turkey, olives, cucumbers, etc. to them, roll up, and slice into 1/2-1 inch slices.
Black Bean and Corn Salad
2 cups canned black beans , drained and rinsed
2 cups canned corn , drained
1/3 cup red onions
1/4 cup fresh cilantro
3 tablespoons lime juice
1 teaspoon olive oil
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper
Directions
Mix all ingredients and chill overnight.
Hope this helps!
Chicken or Tuna salads come to mind...
Buy pre-cooked bacon and chicken add to salads and sandwiches. Tuna fish, this is a good and easy coleslaw:
Shredded cabbage
Ramen noodles with no flavor and un-cooked slightly broken
Garbonzo beans aka chick peas
Itallian dressing
Mix all ingrediants together, adding a little more dressing than you would think neccesary, cuz the noodles will absorb it. Put it in the fridge overnight at least, the noodles will still have a bit of a crunch to them. The longer you leave this the better it will be.