KitchenMade Stainless Steel Measuring Cups and Macaroni Salad #Recipe |We Got the FUNK

Tuesday, August 19, 2014

KitchenMade Stainless Steel Measuring Cups and Macaroni Salad #Recipe


If you are anything like I am, then you destroy kitchen utensils, particularly if they are cheap.  I have gotten into such a bad habit of purchasing dollar store utensils because of this.  I have managed to break the handle off of pretty much every utensil in our household, including our measuring cups. Imagine my excitement when I was sent these KitchenMade stainless steel measuring cups.


STEEL folks...so pretty much unbreakable.  They are so pretty, and heavy, which means durable and durable is great!  Seriously the first thing I noticed before I even opened the box was how heavy these are.  Once I opened the package and separated each of the cups I realized that they are only heavy when they are nested together.  When apart they feel comfortable to hold and are relatively light for being steel material.


One of my favorite features on these cups are that they have measurement markings on the cups so that you can use the cups to measure out various quantities without dirtying many more dishes.  I have used this particular feature several times since and LOVE that I am only having to use 1 measuring cup to measure out many different quantities!


So I decided to cook something that I have to measure a lot of things typically just so I could really test these out.  I thought about baking something but honestly I typically bake out of a box and that only requires measuring 1-2 ingredients, so I went with my famous macaroni salad.  Anytime I make this, people literally swoon and eat it all.  There are usually NO leftovers!
 Ingredients:

  • 2 cups of pasta (I like using shells, but actual macaroni works too)
  • 6 cups of water
  • 1-2 eggs
  • 1 cup of mayonnaise
  • 1/16 cup of mustard
  • 1 tsp garlic salt
  • 1/4 tsp onion salt
  • 1/4 tsp celery salt
  • 1/4 tsp paprika
  • 1/4 cup dill pickle relish
Directions:
  1. Bring the 6 cups of water to a boil (I like to add a bit of olive oil to my water to keep the pasta from sticking during the cool down process)
  2. Boil the pasta and the eggs together until the pasta is al dente and the eggs are fully cooked. Drain and allow to cool in the fridge or freezer.
  3. Once cool, rinse the pasta then in a bowl mix in the mayo, mustard, garlic salt, onion salt, celery salt, paprika and PEELED and CHOPPED hard boiled eggs. 
  4. Add the dill pickle relish, mix and serve!


We love this.  It tastes even more delicious with a bit of Franks Red Hot Sauce if you like a little spice! 

Pin it, try it, rave about it!

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