DAD'S FAVORITE COCONUT CREAM PIE
Steps:
- For the crust: Preheat the oven to 325 degrees F. Line the bottom of a 9-inch springform pan with parchment and set it aside.
- In a food processor, combine the chocolate cookies with the coconut oil and salt and pulse until the mixture is sandy and starts to clump together. Add the coconut and pulse just a couple more times to get it evenly distributed.
- Press the mixture firmly into the bottom of the prepared pan, pressing it up against the sides to give it a 1- to 1 1/2-inch-tall crust. Bake until set, about 25 minutes. Let it cool.
- For the filling: In a medium saucepan, whisk together the milk, sugar, cornstarch, vanilla, salt and egg yolks. Cook over medium-high heat, whisking constantly, until thickened, 3 to 5 minutes. Stir in the shredded coconut and pour into the cooled crust. Refrigerate until set, about 2 hours. (This can be done up to 2 days in advance; keep covered in the refrigerator.)
- For the topping: Toast the coconut in a dry skillet over medium heat, stirring often, until golden brown, about 5 minutes. Let it cool.
- With an electric mixer or in a stand mixer fitted with a whisk attachment, beat the heavy cream to stiff peaks. Spread it on the pie, then sprinkle with the toasted coconut flakes. Top with shaved chocolate or chocolate sprinkles. Refrigerate until ready to serve.
- When you're ready to take it out of the pan, run a small offset spatula around the edge and carefully remove the sides. Enjoy!
DAD'S CREAMY CUCUMBER SALAD
This was my Dad's recipe and one of our family's all-time summer favorites.
Provided by MHudson
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 3h10m
Yield 8
Number Of Ingredients 9
Steps:
- Mix cucumbers, sweet onion, and sea salt together in a bowl. Cover bowl with plastic wrap and let sit for 30 minutes.
- Turn cucumber mixture into a colander set over a bowl or in a sink; let drain, stirring occasionally, until most of the liquid has drained, about 30 minutes more. Transfer drained cucumber mixture to a large bowl.
- Stir mayonnaise, vinegar, sugar, dill, garlic powder, and black pepper together in a bowl with a whisk until smooth; pour over the cucumber mixture and stir to coat vegetables with the dressing.
- Cover bowl with plastic wrap and refrigerate at least 2 hours.
Nutrition Facts : Calories 320.3 calories, Carbohydrate 6.9 g, Cholesterol 15.7 mg, Fat 32.9 g, Fiber 0.9 g, Protein 1.1 g, SaturatedFat 4.9 g, Sodium 896.9 mg, Sugar 2.9 g
DAD'S FAVORITE SALAD
My father always liked this salad, so I shared this recipe with my mom. When she first made it for Dad, he enjoyed it so much he told here to be sure to share the recipe with me. I laughed because he didn't know that I had given the recipe to Mom in the first place. I knew he'd like it.-Judy Long, Limestone, Tennessee
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Combine the first eight ingredients in a blender; cover and process until blended. Arrange greens, onion, eggs and bacon on salad plates; drizzle with desired amount of dressing. Serve immediately.
Nutrition Facts :
PAPA'S FAVORITE BEET SALAD
The deep, satisfying flavor of beets adds sweetness to a pretty salad of baby spinach, tomato, and avocado, drizzled with a light dressing. This salad has been a huge hit with everyone, even my 8-year-old grandson.
Provided by Dick Panzica
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 1h45m
Yield 4
Number Of Ingredients 12
Steps:
- Place beets into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender when pierced with a fork, about 1 hour. Drain and cool until beets can be easily handled. Peel beets, cut into cubes, and place in a bowl; refrigerate until chilled, about 15 minutes.
- Whisk lemon juice, olive oil, balsamic vinegar, mustard, salt, pepper, and garlic salt together in a large bowl until smooth. Add beets, tomatoes, onion, avocado, and feta cheese; toss. Top salad with spinach and toss.
Nutrition Facts : Calories 280.9 calories, Carbohydrate 19.4 g, Cholesterol 25.1 mg, Fat 20.6 g, Fiber 7.3 g, Protein 8.4 g, SaturatedFat 6.3 g, Sodium 591.8 mg, Sugar 8.9 g
DAD'S FAVORITE ORANGE SALAD
Make and share this Dad's Favorite Orange Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Pineapple
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepan, heat apricot nectar just until boiling.
- In a bowl, combine jello and apricot nectar; stir to dissolve.
- Chill in refrigerator until slightly thickened.
- Add remaining ingredients; stir well.
- Pour into a large dish and refrigerate until set.
- Cut into squares and serve on lettuce leaf.
Nutrition Facts : Calories 510.5, Fat 19.2, SaturatedFat 13, Sodium 177.3, Carbohydrate 85.2, Fiber 4.5, Sugar 77.7, Protein 5.2
DAD'S GREEK SALAD
The heart of a Greek salad recipe is in the olives, feta, cucumbers and tomatoes. Dress it with olive oil and vinegar, then add more olives and cheese. -Arge Salvatori, Little Ferry, New Jersey
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place tomatoes, cucumbers and onion in a large bowl. In a small bowl, whisk oil, vinegar, salt and pepper and, if desired, oregano until blended. Drizzle over salad; toss to coat. Top with olives and cheese.
Nutrition Facts : Calories 148 calories, Fat 12g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 389mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
GRAMPA SALAD, MY DADS FAVORITE
This was Daddy's favorite salad, now that I have children, it's Grampa's salad. We miss you Daddy!
Provided by Carol Thompson @Akita
Categories Lettuce Salads
Number Of Ingredients 4
Steps:
- Shred lettuce into large bowl.
- Add sliced hard boiled eggs.
- In small bowl mix miracle whip and sugar.
- Add dressing to lettuce and egg mixture, stir well.
- Refrigerate 1 hour before serving.
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