Hipquests Salad Recipes

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HIPQUEST'S BAKED POTATOES



Hipquest's Baked Potatoes image

A light and fluffy interior with a nice, crisp skin. Try this topped with hipQuest's Baked Vidalia Onion Recipe #rz.119492. For easy oven clean-up line the lower rack with foil.

Provided by hipQuest

Categories     Potato

Time 1h40m

Yield 4-8 serving(s)

Number Of Ingredients 3

4 large russet potatoes (extra large)
4 tablespoons vegetable oil or 4 tablespoons olive oil
1 cup kosher salt, DO NOT use table salt

Steps:

  • Preheat oven to 425 Fahrenheit.
  • Wash potatoes and pat dry.
  • Pour oil in one gallon size baggie or use a bowl.
  • Pour Kosher salt into another gallon baggie or use a bowl.
  • Put 1 potato into the oil bag to coat lightly, then into the salt bag to coat lightly but completely-DO NOT pierce potato.
  • Repeat above with remaining potatoes.
  • Place directly on oven rack and bake 1 to 1 1/2 hours, test by a light squeeze after 1 hour.
  • Remove from oven, brush off salt, serve whole-split down the center or cut in half for 8 portions.
  • Squeeze to "fluff".
  • Add whatever ingredients you like on a baked potato.

Nutrition Facts : Calories 407.9, Fat 14.3, SaturatedFat 1.1, Sodium 28315.5, Carbohydrate 64.5, Fiber 8.1, Sugar 2.9, Protein 7.5

HIPQUEST'S BAKED VIDALIA ONION



Hipquest's Baked Vidalia Onion image

Imagine the flavor of French Onion soup as an accompaniment for baked potatoes and a good steak. My favorite is to top hipQuest's Baked Potatoes Recipe #rz.119512 with a bit of butter, cheese and these onions with a nice, juicy Filet Mignon. This is so very good with so many things.Sweet onions may be substituted when Vidalias are not available. For a lighter flavor chicken or vegetable bouillon may be substituted.

Provided by hipQuest

Categories     Sauces

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 5

1 large vidalia onion
1 tablespoon unsalted butter
1 beef bouillon cube
1 tablespoon Worcestershire sauce
heavy duty aluminum foil

Steps:

  • Preheat oven to 425 Fahrenheit.
  • Peel and cut off just the roots of the onion, do not cut off the whole bottom "core".
  • Cut the top of the onion into a pointed core, save the cut out portion.
  • Set the onion into the center of a piece of foil large enough to make a fairly loose packet (shaped kind of like a Hershey's Kiss) and bring up the sides.
  • Place the bouillon cube in the opening, add the butter and pour on the Worcestershire sauce, chop the saved core and add to the top.
  • Bring foil together and seal well.
  • Bake for 1 1/2 hours, open packet and place into a bowl, slice up and serve.

Nutrition Facts : Calories 46.2, Fat 3, SaturatedFat 1.9, Cholesterol 7.7, Sodium 196, Carbohydrate 4.8, Fiber 0.5, Sugar 2.2, Protein 0.5

HIPQUEST'S TUNA SALAD



Hipquest's Tuna Salad image

This is the tuna salad to try for people who say they HATE fish. This is great on a sandwich or salad with crisp lettuce, fresh cucumbers, fresh tomatoes, whatever veggies strike your fancy. I have played with the basics to come up with something I like, things not included like raw onions and celery can be added. Eggs may be omitted. The technique of the tuna is the key. I have also made this with fresh grilled tuna.

Provided by hipQuest

Categories     Lunch/Snacks

Time 25m

Yield 24-36 serving(s)

Number Of Ingredients 7

1 (66 ounce) can chunk light tuna, this is an institution size can, Institution size cans are available at places like Costco and Sams
1 (16 ounce) jar chopped sweet pickles, drained of liquid, I use Mt. Olive Sweet Pickle Cubes, I personally do not like to substitute Relish
18 hard-boiled eggs, chopped
2 -4 cups mayonnaise, adjust to your taste, I prefer Duke's
onion powder, to taste, 1 tablespoon
dill weed, to taste, 2 tablespoons
celery seed, to taste (optional)

Steps:

  • Boil eggs, crack, peel and chop in large mixing bowl.
  • Drain tuna in colander, rinse with warm water, squeeze as much moisture out as possible.
  • Add tuna, mayo, salad cubes and spices.
  • Mix well.

Nutrition Facts : Calories 247.1, Fat 11.2, SaturatedFat 2.4, Cholesterol 187.5, Sodium 626.7, Carbohydrate 11.1, Fiber 0.2, Sugar 4.4, Protein 24.9

HIPQUESTS SALAD



Hipquests Salad image

A great salad anytime. Please feel free to play with the veggies. Much of it can be made ahead, and then assembled when you are ready to serve. For even more crunch, crumble a couple of packs of uncooked ramen noodles into the salad before serving.

Provided by hipQuest

Categories     Fruit

Time 25m

Yield 14-16 serving(s)

Number Of Ingredients 19

2/3 cup toasted slivered almonds
2/3 cup roasted sunflower seeds
8 cups coarsely shredded napa cabbage
1 lb snow peas, strings removed, rinsed and thinly sliced
1 1/2 cups thinly julienned carrots
1 1/2 cups peeled seeded and chopped cucumbers
1 1/2 cups frozen baby green peas
1 1/2 cups thinly sliced and julienned radishes
3/4 cup thinly sliced green onion (including greens)
1 1/2 cups lightly packed chopped fresh basil
6 -12 tablespoons rice vinegar, Start at 6 and adjust upwards, adjust for your taste (seasoned or unseasoned)
3 tablespoons sugar
4 tablespoons soy sauce
4 garlic cloves, peeled and minced
6 -10 tablespoons oil, this is very much to your taste. I use more of a lighter oil to help balance the flavors (I like grape seed oil)
1 teaspoon ground ginger
1/4-1/2 teaspoon cayenne powder
salt, to taste
1 1/3 cups mayonnaise

Steps:

  • Spread almond slivers and sunflower seeds out in a single layer on a rimmed baking sheet. Toast in a 350°F oven for 5-10 minutes, until nicely browned. Set aside. Can be made a day ahead and stored in an airtight container.
  • Combine vegetables and basil in a large bowl. You can make this step a day ahead.
  • In a separate bowl, mix together the rice vinegar, sugar, soy sauce, garlic, oil, ginger, and cayenne until sugar has dissolved. Whisk in the mayonnaise. This step can also be made a day ahead.
  • When ready to serve, gently combine the dressing,almonds and sunflower seeds with the veggie mixture.

Nutrition Facts : Calories 264, Fat 19.3, SaturatedFat 2.5, Cholesterol 5.8, Sodium 467, Carbohydrate 19.9, Fiber 4.4, Sugar 8.6, Protein 5.8

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