Monkey Meat – It’s Not What You Think!

So you simply must know what Monkey Meat is, and what’s in it? Before you run away, let me clarify – no monkeys were harmed in making this Monkey Meat. There are also no bananas… let me explain…

So here’s what it is – A delicious 3 ingredient spread that kids go bananas over! It also makes a great dip for crackers. It’s made from bologna, dill pickles and a little bit of mayo.

This brings back wonderful memories for me. At our house we called it ham salad (but yes, used bologna). We would sometimes use sweet relish in place of the dill pickles.

I remember making this with my Mom years ago. She let me grind it up with an old cast iron grinder she got from my grandma! My dogs would run under the table when they saw me get out the grinder as some would always drop!

Now I use my Kitchenaid mixer with the grinder, but this is still a must for my grown children to this day!

You don’t have to put it through a meat grinder at all. You can use a food processor.

This is still one of my favorite sandwiches. So simple ….yet sooooo tasty!

Monkey Meat Recipe

Monkey Meat
Prep Time
10 mins
Cook Time
0 mins
Total Time
10 mins
 

Monkey Meat is one of the many names used for this bologna salad!

Course: Salad
Cuisine: American
Keyword: Monkey Meat
Servings: 6
Calories: 295 kcal
Ingredients
  • 1 lb. stick bologna cut into cubes
  • 5 to 6 baby dill pickles drained
  • 1/2 cup mayo + more if needed
Instructions
  1. In a food processor pulse the bologna several times until it becomes very finely chopped, place in a large bowl.
  2. Wipe out the food processor and add the dill pickles, pulse a few times until very finely chopped.
  3. Add the dill pickles to the bologna along with the mayo. Stir to combine, keep chilled and spread on butter crackers or in-between to pieces of bread for a delicious sandwich!

Enjoy!

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Up Next:

Egg Salad with Bacon & Horseradish

Grilled Vegetable Salad – Easy and Delicious

A wonderful grilled vegetable salad. Great as a side for any backyard cookout. It can be eaten immediately after grilling or chilled.

 

Either way is delicious. It’s the marinade that makes the salad!

The recipe works better for grilling to get that great grilled flavor but it works quite well in the oven too.

I think you’ll really love this!

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Grilled Vegetable Salad Recipe

Grilled Vegetable Salad
Prep Time
15 mins
Cook Time
20 mins
Marinating Time
30 mins
Total Time
1 hr 5 mins
 

This recipe works better for grilling to get that great grilled flavor but it works quite well in the oven too.

Course: Appetizer
Cuisine: American
Keyword: Grilled Vegetable Salad
Servings: 4
Calories: 125 kcal
Ingredients
  • 1 ⁄3 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 2 shallots finely chopped
  • 1 teaspoon dried Italian seasoning
  • 1 ⁄4 teaspoon salt
  • 1 ⁄4 teaspoon pepper
  • 1 1 ⁄2 teaspoons molasses can substitute dark Karo
  • 1 ⁄2 lb carrot scraped
  • 1 red pepper seeded
  • 1 yellow pepper seeded
  • 2 zucchini
  • 2 yellow squash
  • 1 large onion
Instructions
  1. Combine first 7 ingredients in large plastic zip lock bag. Set aside.
  2. Cut carrots and remaining vegetables into large pieces.
  3. Add vegetables to vinegar mixture; seal bag and rotate to coat. Let stand 30 minutes, tossing occasionally.
  4. Drain vegetables, reserving marinade mixture.
  5. Salt and pepper vegetables to taste then arrange vegetables in grill basket.
  6. Cook, covered with grill lid, 15-20 minutes.
  7. Return cooked vegetables to reserved vinegar mixture, tossing gently.

 

Eat immediately or refrigerate overnight.

Enjoy!

Up Next: 

Pepperoni Pasta Salad

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Recipe based on one by gailanng
Photo by DianaEatingRichly

Egg Salad with Bacon & Horseradish

This Egg Salad with Bacon & Horseradish is a fantastically flavorful egg salad. I unexpectedly loved the caraway.

 

And of course, the bacon is the perfect addition. And, oh, the horseradish…

I made some the other day and I ate mine with crackers and my neighbor ate hers on pumpernickel–we both just loved it!

My mother used to make egg, bacon, and mayo sandwiches for me when I a little fellow. This kind of reminds me of those long-ago days.

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Egg Salad with Bacon & Horseradish
Prep Time
10 mins
Cook Time
0 mins
Total Time
10 mins
 

Delicious as a sandwich on pumpernickel or just on plain crackers!

Course: Salad
Cuisine: American
Keyword: Egg Salad With Bacon & Horseradish
Servings: 6
Calories: 195 kcal
Ingredients
  • 12 hard-boiled eggs peeled and chopped
  • 4 celery ribs chopped
  • 5 scallions sliced (white part and 2 inches of green)
  • 12 ounces bacon cut into 1-inch squares, cooked crisp and drained
  • 2 tablespoons caraway seeds
  • 3 -4 tablespoons prepared white horseradish drained
  • 1 cup mayonnaise
  • salt & freshly ground black pepper to taste
  • 1 ⁄4 cup chopped fresh parsley
Instructions
  1. Gently combine the eggs, celery, scallions, bacon and caraway seeds in a medium sized bowl.
  2. Mix the horseradish and mayonnaise and fold into the salad.
  3. Season to taste with salt and pepper.
  4. Garnish with parsley.

 

Enjoy!

Up Next: 

Granny’s Banana Cream Pie

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Recipe based on one by iris5555
Photo by DeliciousAsItLooks

Summer Broccoli Salad – Not Just For Summer!

I love this Summer Broccoli Salad. Great salad. I have been searching for the perfect summer recipe, and this is it, folks.

 

It can be made the day before and chilled – which is very helpful.

It uses a full pound of bacon. The cook time is actually “chill time” in the refrigerator.

Even folks who don’t like broccoli like this recipe.

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Summer Broccoli Salad
Prep Time
15 mins
Total Time
1 hr 15 mins
 

Even broccoli haters will love this Summer Broccoli Salad. So easy to make and tastes great!

Course: Salad
Cuisine: American
Keyword: Summer Broccoli Salad
Servings: 8
Ingredients
  • Ingredients
  • 1 bunch broccoli tops only, broken into small pieces
  • 1 ⁄2 cup raisins
  • 1 cup sunflower seeds
  • 1 small onion chopped (or less)
  • 1 lb bacon fried crisp and crumbled
  • Dressing
  • 1 cup mayonnaise
  • 1 ⁄2 cup sugar
  • 2 tablespoons apple cider vinegar
Instructions
  1. Directions
  2. Combine all the salad ingredients, tossing well to mix.
  3. Mix the dressing ingredients together then toss with the salad mix.
  4. Let stand at least 1 hour in the refrigerator (can be made the day before).

Enjoy This Summer Broccoli Salad!

Up Next: 

Cherry Tomato & Corn Salad

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Recipe based on one by Trisha W
Photo by Dine Dish

Classic Tuna Salad Restaurant Style

This Classic Tuna Salad is the best tuna salad ever! I didn’t want anything exotic, just restaurant-style tuna salad. This one has depth and is well-rounded.

 

The texture is perfect and not watery, which is one of the things I’ve always hated about some tuna salad recipes. This is great if you’re looking for the perfect recipe for traditional tuna salad.

I got it from one of my favorite Cook’s Illustrated cookbooks.

The lemon juice also gives it a nice fresh flavor.

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Classic Tuna Salad
Prep Time
30 mins
Total Time
30 mins
 

This is a great Classic Tuna Salad Recipe that your whole family will enjoy! Make it today.

Course: Sandwiches
Cuisine: American
Keyword: Classic Tuna Salad
Servings: 4
Calories: 295 kcal
Ingredients
  • Ingredients
  • 2 6 ounce cans solid white tuna packed in water
  • 2 tablespoons fresh lemon juice
  • 1 stalk celery minced (about 1/4 cup)
  • 2 tablespoons red onions minced
  • 2 tablespoons dill pickles or 2 tablespoons sweet gherkins minced
  • 1/2 clove garlic minced or pressed through a garlic press (about 1/8 tsp.)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons fresh parsley leaves minced
  • 1/2 cup mayonnaise
  • 1/4 teaspoon Dijon mustard
Instructions
  1. Directions
  2. Place the tuna in a colander and drain well. Shred the tuna with your fingers, breaking up any clumps until it has a fine and even texture.

  3. Put the tuna in a medium bowl and mix in the lemon juice, celery, onion, pickles, garlic, salt, pepper, and parsley until well blended.

  4. Fold in the mayonnaise and Dijon until the mixture is evenly moistened.

  5. Salad can be kept covered in the refrigerator for up to 3 days.

Enjoy This Classic Tuna Salad!

Up Next:

Macaroni Salad – Super Easy and Delicious

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Recipe based on one by Velouria
Photo by DeliciousAsItLooks

Nan’s Classic Mustard Potato Salad

I’m always asked to share my aunt Nan’s Classic Mustard Potato Salad, and people are often surprised to see how similar the ingredients are to their own recipe.

While the ingredients may be similar to other posted recipes, the technique is the key to this outstanding potato salad.

How To Make Classic Mustard Potato Salad

The specific ingredients are important, too. Russets absorb the flavors best, but don’t hold their shape well. Dicing them after they are cold, and folding the other ingredients in gently, takes care of that problem.

Don’t skimp on the mayo and other dressing ingredients. The potatoes will absorb a lot of moisture, and you want a creamy salad.

Another key to flavor and texture is the very fine chopping of the onion, celery and pickle. You want the flavors to disperse throughout the whole dish, but when you take a bite, you want to bite into potato, not an onion chunk.

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Nan's Classic Mustard Potato Salad
Prep Time
40 mins
Cook Time
30 mins
Total Time
9 hrs 10 mins
 

This is my aunt Nan's Classic Mustard Potato Salad. It's here version of my Grandmothers recipe and it's absolutely delicious!

Course: Salad
Cuisine: American
Keyword: Classic Mustard Potato Salad
Servings: 16
Ingredients
Ingredients
  • 8 cups russet potatoes cooked, peeled, then diced (about 10 -12 medium potatoes)
  • 6 eggs hard boiled and finely crumbled
  • 2 cups sweet onions very finely diced
  • 1 cup celery peeled and very finely diced
  • 3 ⁄4 cup dill pickle very finely diced
  • 1 1 ⁄2 cups mayonnaise I prefer Miracle Whip, but mayo works well, too
  • 2 tablespoons mustard the regular yellow type
  • 1 ⁄4 cup pickle juice
  • 1 ⁄4 cup cream I use half and half
  • 1 1 ⁄2 teaspoons kosher salt
  • 1 ⁄2 teaspoon white pepper
  • 2 tablespoons sugar
Instructions
Directions
  1. Boil potatoes in the peel with the whole eggs.
  2. Remove the eggs after 10 minutes of boiling, and remove and drain the potatoes when just fork tender.
  3. Let eggs and potatoes cool to room temperature. Peel all and refrigerate whole potatoes and eggs until cold. The potatoes will dice and hold up better when cold.
  4. Dice the potatoes into 1/4- 3/8" dice. Place into a very large container with a lid. (I have a 4 1/2 qrt glass bowl-shaped casserole with lid that's perfect.) Crumble the eggs (I do this by squishing them in my hanand add to the container with the diced potatoes.
  5. Very finely (like the size of dill relish piecechop the onion, celery and pickles. Add to the potatoes and eggs. Gently stir to mix the ingredients evenly.
  6. In a separate bowl, mix the mayonnaise, mustard, dill pickle juice, cream, salt, pepper and sugar. Whisk until creamy. Pour over potato mixture. Gently stir until the dry particles are coated with the creamy mixture.
  7. Cover and refrigerate at least 4 hours. 6- 8 hours is even better.
  8. If you like color you can sprinkle some sweet paprika over the top.

Enjoy my Aunt Nan’s Classic Mustard Potato Salad!

Up Next:

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Recipe based on one by PanNan
Photo by anniesnomsblog

Marinated Tomato and Cucumber Salad

This Marinated Tomato and Cucumber Salad is a very refreshing & pretty summer salad! Super easy to make and tastes great! Fabulous salad recipe!

Great served as a side dish with lunch.

An excellent finishing touch I use that I found in a similar recipe. Sprinkle on some feta cheese just before eating.

Oh, you’re gonna like this!

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Marinated Tomato and Cucumber Salad
Prep Time
15 mins
Cook Time
0 mins
 

Easy to make and delicious. This salad is great!

Course: Salad
Cuisine: American
Keyword: Marinated Tomato and Cucumber Salad
Servings: 4
Calories: 125 kcal
Ingredients
  • Ingredients
  • 4 ripe tomatoes
  • 2 large cucumbers
  • olive oil
  • oregano
  • vinegar
  • salt
Instructions
  1. Directions
  2. Clean the tomatoes and cut them in wedges. Place in bowl.
  3. Peel cucumbers and cut them in thin slices. Add to bowl.
  4. Add olive oil, oregano and salt (all to taste). Sprinkle vinegar over the salad, taste and add more vinegar if needed. Serve.

Enjoy This Marinated Tomato and Cucumber Salad!

Up Next:

 

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Recipe based on one by MeliBug
Photo by anniesnomsblog

The World’s Best Taco Salad

This is The World’s Best Taco Salad and it’s the taco salad that my mom made for me as a kid. Right on down to the Kraft Catalina Dressing.

 

It remains a family favorite, especially on hot summer days.

I cook the beef early in the morning. Sometimes even chop all of the ingredients then too. So all I have to do is throw everything together when it is time for dinner.

Teenagers especially love this. That’s a bonus! I have yet to find anyone who doesn’t love this super easy salad for dinner.

Your guests will be pleased.

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The World's Best Taco Salad!
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

This is like the taco salad my Mom made for me as a kid and as far as I'm concerned it really is The World's Best Taco Salad!

Course: Main Course
Cuisine: Mexican
Keyword: Worlds Best Taco Salad
Servings: 8
Calories: 295 kcal
Ingredients
  • Ingredients
  • 1 lb ground beef
  • 1 1 1/4 ounce envelope taco seasoning (I use Taco Seasoning Mix
  • 1 head iceberg lettuce chopped
  • 2 -3 roma tomatoes diced
  • 6 green onions chopped (I like more)
  • 1 15 ounce can red kidney beans drained
  • 1 15 ounce can large black olives sliced
  • 1 cup cheddar cheese shredded
  • 1 16 ounce bottle Catalina dressing (I use Kraft
  • 1 14 1/2 ounce bag plain Doritos crumbled into big chunks
Instructions
  1. Brown ground beef, drain grease, adding taco seasoning following directions on package. Chill.
  2. When ground beef is cold, place in a large bowl and add all remaining ingredients.
  3. Mix well and serve.

Enjoy The World’s Best Taco Salad!

Up Next:

Easy Mexican Pork Pozole Recipe

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Recipe based on one by Terriyaki 2
Photo by Dine Dish

Shrimp Avocado and Tomato Salad

Shrimp, Avocado, and Tomato Salad include two of my favorite foods together on one plate. Avocado and shrimp. Dee-lish! A great recipe.

 

This is a Williams-Sonoma recipe which can be served as a salad or a light lunch.

Perfect for a warm day. Fairly easy, too.

The dressing can be made up to 2 hours ahead.

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Shrimp, Avocado and Tomato Salad
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
 

Delicious Shrimp, Avocado and Tomato Salad. Your guests will love it and it's soooo simple to make!

Course: Appetizer
Cuisine: American
Keyword: Shrimp Avocado and Tomato Salad
Servings: 6
Calories: 195 kcal
Ingredients
  • For the Vinaigrette
  • 2 tablespoons lime juice
  • 2 teaspoons cumin ground
  • 1 1/2 teaspoons grated lime zest
  • 1 teaspoon garlic minced
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 5 tablespoons olive oil
  • For the Salad
  • 24 large shrimp in the shell (1 - 1 1/4 pounds)
  • 2 ripe avocados
  • 6 small tomatoes yellow or red , or a combination of the two
  • 3 tablespoons fresh cilantro chopped
  • 6 cups mixed salad greens
  • ground pepper
Instructions
  1. To make the vinaigrette, whisk together the lime juice, cumin, lime zest, garlic, mustard, salt and pepper. Whisk in the olive oil. Set aside.
  2. To make the salad, bring a saucepan three-fourths full of water to a boil. Add the shrimp and cook until they curl and turn pink, about 3 minutes. Drain and pat dry. Peel and devein and place in a large non-aluminum bowl. Add half of the vinaigrette to the shrimp, toss well, and let stand for 10 minutes.
  3. Meanwhile, halve, pit and peel the avocados and cut lengthwise into slices 1/2 inch thick. Core and halve the tomatoes and cut into wedges 1/2 inch wide. Add the avocados, tomatoes, and cilantro to the shrimp and toss gently.
  4. Place the salad greens in a separate bowl. Whisk the remaining vinaigrette and pour over the greens.
  5. Toss well. Divide the greens among individual plates. Top with the shrimp mixture. Season each serving with several grinds of pepper and serve at once.

 

Enjoy!

Up Next: 

Fruit Salad With A Delicious Secret Sauce!

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Recipe based on one by DailyInspiration
Photo by Lori Mama

Pepperoni Pasta Salad – Easy & Delicious

Pepperoni Pasta Salad is great for a cookout or potluck dinner!  The pepperoni gives a good ‘zing’ to this recipe. Easy preparation!

 

This salad holds up well for picnics especially, since it doesn’t have mayo and cheese.

This salad needs to marinate for the flavors to blend.

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Pepperoni Pasta Salad
Prep Time
15 mins
Cook Time
10 mins
Marinating Time
5 hrs
Total Time
5 hrs 25 mins
 

This Pepperoni Pasta Salad is great for back yard BBQ's or get togethers. Easy to put together and delicious!

Course: Appetizer
Cuisine: American, Italian
Keyword: Pepperoni Pasta Salad
Servings: 12
Calories: 175 kcal
Ingredients
  • 2 cups rotini pasta uncooked
  • 1/2 teaspoon salt
  • 1 onion chopped
  • 1 cucumber chopped
  • 1 cup grape tomatoes cut in fourths
  • 1 cup pepperoni cut in pieces
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon italian seasoning
  • 1 cup Italian dressing
Instructions
  1. Cook pasta in salted water until a la dente stage. Drain well.
  2. Cut cucumber, leaving portion of peeling on for color. Cut grape tomatoes in fourths.
  3. In a large bowl, mix drained pasta and remaining ingredients. Marinate for at least 5 hours in refrigerate for flavors to blend.

 

Enjoy!

Up Next: 

The Original Hellmans Potato Salad

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Recipe based on one by Seasoned Cook
Photo by Diana Yen