Crack Salad Recipes

"CRANCRACK" CRANBERRY SALAD

Steps:

• Process cranberries and orange in a food processor until finely ground.
• Stir boiling water, sugar, and gelatin together in a bowl until gelatin and sugar dissolve. Add cranberry mixture and pineapple with juice; stir. Pour into a 8-inch square serving dish, cover the dish with plastic wrap, and refrigerate until set, about 45 minutes.

GEORGIA CRACKER SALAD

Steps:

• Coarsely crumble the saltines into a medium bowl. Mix in the tomato, onions and mayonnaise. Stir in the hard-cooked egg, and season with salt and pepper.

CRACKER SALAD

Steps:

• Break saltines in a bowl, add tomatoes, onion, green bell pepper, cheddar cheese and moisten with mayonnaise. Add salt and pepper to taste. Chill before serving.

GEORGIA CRACKER SALAD

Steps:

• In a medium size bowl, coarsely crush the crackers with your hands- you should have big cracker pieces.
• Add the remaining ingredients, mix well, and serve immediately.
• Season, to taste, with salt and pepper.

LOW CARB CRACK SLAW RECIPE & VIDEO

Steps:

• In a large skillet, fry the ground beef until cooked and no longer pink. Drain and return to the stove.
• Push the ground beef to the side and add the sesame seed oil in the space. Add in the garlic and fry for 2-3 minutes, then mix into the ground beef.
• Add in the coleslaw mix. Drizzle with sriracha, vinegar, soy sauce and sprinkle with the sugar, salt and pepper. Fry for another 5 minutes until the cabbage is wilted to your liking.
• Plate, then sprinkle with the toasted sesame seed and green onions.

EGG ROLL IN A BOWL RECIPE

Steps:

• Place a large wok or skillet on the stove over medium heat.
• Add oil. Add onions and saute for about 3 - 5 minutes.
• Add minced garlic and minced fresh ginger and cook for about one minute, stirring the whole time.
• Add the ground beef to the onions, garlic, and ginger.
• Cook the ground beef until brown and no longer pink and juices run clear.
• Empty the bag of coleslaw mix (shredded cabbage) and shredded carrots to the ground beef.
• Cook the coleslaw (shredded cabbage and carrots) with the ground beef until the cabbage is wilted and carrots are softened.
• Pour in the soy sauce, vinegar, and sriracha and stir.
• Garnish the dish with chopped green onions, more sriracha, and sesame seeds. Serve hot!

SLOW COOKER CRACK CHICKEN

Steps:

• In a slow cooker add the chicken to the bottom. Sprinkle with dry ranch seasoning. Top with cream cheese. Cover and cook on low for 6-8 hours or high for 4 hours long.
• Shred the chicken with two forks. Top with bacon and sprinkle with cheese. Cover until melted. Serve on buns, over rice and garnish with green onions.

ADDICTIVE ASIAN BEEF SLAW

Steps:

• Heat canola oil in a very large skillet or wok over medium heat. Add garlic and ginger; cook and stir until fragrant, 1 to 2 minutes. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes.
• Push ground beef to 1 side of skillet and add white cabbage, red cabbage, carrots, and red bell pepper. Mix vegetables with the beef and cook, stirring occasionally, until vegetables are just tender, 5 to 6 minutes.
• Stir soy sauce, sesame oil, and hot sauce into beef-vegetable mixture until well mixed; season with salt and pepper. Serve slaw with fresh cilantro, lime wedge, and more hot sauce.

WEEKNIGHT SKILLET SLAW

Steps:

• Mix chipotle hot sauce, rice vinegar, soy sauce, ginger, and agave syrup together in a small bowl to make sauce.
• Heat olive oil and sesame oil in a wok or large skillet over medium heat. Add ground turkey; cook, stirring to break up clumps, until juices run clear, about 6 minutes. Season with salt and pepper. Transfer to a bowl, reserving juices in the wok.
• Combine coleslaw mix, red bell pepper, green onions, and garlic in the wok; cook and stir over medium heat until slaw is slightly wilted, 1 to 2 minutes. Add sauce; mix to combine, about 1 minute. Return turkey to the wok and stir until heated through, 2 to 3 minutes.
• Sprinkle sesame seeds over slaw before serving.

CRACK CHICKEN SALAD

Steps:

• Add chicken and water to a medium sized pot over high heat. Bring to a boil and cook at a simmer for 10 minutes or until the chicken is cooked all the way through.
• Remove chicken from the stove and drain off the broth.
• Using a fork and knife, or (which is my favorite way to shred chicken) grab your hand mixer and shred your chicken with it.
• Add shredded chicken, mayonnaise, celery and seasoning to a small mixing bowl and stir to combine.
• Add in cheese to the mixture.
• Then add bacon, pickles and chives.
• Top with ranch and fold-in to combine it all.
• Season as desired and enjoy!

SOUTHERN CRACKER SALAD

Steps:

• Crush crackers in a large bowl, add tomatoes, and remaining ingredients. Mix well. Refrigerate for several hours before serving. Serve on lettuce bed. Makes about 5 cups of salad.

CRACK SALAD RECIPE

Steps:

• SALAD Shred the cabbage, place in large bowl and set aside. Remove the soup flavoring from the Chinese noodles and set aside. Put the noodles in a Ziploc bag and crush them with the palm of your hand. Set aside. Chop the green onions and add to cabbage. Add the almonds and sesame seeds to the noodles. DRESSING Mix the soup flavoring, vinegar, sugar, pepper and mustard together. Whisk in olive oil, slowly. About 2 hours before serving, slowly add dressing to salad while mixing together. You want the salad moist but not oily. NOTE: You do not have to use all the dressing. It can be refrigerated for up to two weeks for use in another recipe.