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Buttermilk mustard dressing Blend all ingedients together and chill before serving. Makes about 3/4
cup. 12 servings Food Exchange per serving: FREE; CHO: 0mg; CAR: 1g; PRO:
0g; SOD: 0g; FAT: 0g;
Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you an
Wild pecan rice dressing In a saucepan, over medium heat, melt the butter. Add the onions and celery. Season with salt and pepper. Saute for 3 minutes or until wilted. Add the pecans and continue to cook for 2 minutes. Stir in the apples and rice. Season with salt and pepper. Con
Southern dressing Put your egg bread in large mixing bowl. Break your 1/2 slice of bread in
small pieces. add eggs, butter, stock, onions and celery. Add some salt
and pepper to taste.
I always use a potato masher to get it mixed well. I always put enough
stock to make
Wild rice holiday dressing If you prefer wild rice that is not as chewy, soak wild rice in water to cover 2 hours or longer. Drain well. Bring broth and wine to boil, add long-grain and wild rice. Return to a boil, reduce heat, cover and simmer 35 to 45 minutes. Preheat oven to 350
New england potato salad with sour cream dressing Peel potatoes, cut into 1/2 inch cubes and chill. Add celery, 3 tbsps
vinegar and salt. Fold eggs into sour cream, add reamining vinegar,
pepper, mustard, garlic and onion. Place potato mixture in salad
bowl, add dressing and toss well. Garnish
Spinach floret salad with sweet and sour dressing Separate broccoli and cauliflower into florets.
In a large salad bowl, toss the spinach, lettuce, broccoli, cauliflower, chow mein noodles, bacon, eggs, onions, mushrooms and radishes.
Dressing: place 1 cup vegetable oil, 3/4 cup sugar, 1/3 cup cider vine
Simple lentil stew Heat up the margarine in a deep saucepan. Fry the onion, carrot and potato
until soft. Stir in the flour. Add the lentils and enough water to
generously cover the lentils. Cook the lentils until tender, adding enough
water as needed to keep
Low-calorie apple dressing 1 x Celery Stalk, chopped
1 x Green Onion (scallion), minced
1/2 ts Ground Sage
1/4 ts Dried Thyme
Combine all the ingredients in a bowl and toss. Spoon into a small
baking dish. Cover with aluminum foil and bake in a 325-degree ove
Lettuce and fruit salad with poppy seed dressing Combine mandarin oranges, grapefruit sections, and lettuce in a large salad
bowl; toss lightly. Serve with Poppy Seed Dressing.
Poppy Seed Dressing: Combine first 7 ingredients in container of electric
blender; blend well. Slowly add 3/4 cup v
A marvellously simple hot bean dip Combine the refried beans, salsa and half the grated cheese and heat until
very hot. Place in a chafing dish and surround with bowls of the chopped
red onion, the remaining cheese, and the tortilla chips.
This can be assembled 1 or 2 days ahead an
Coconut cream dressing In small bowl, combine all ingredients, mix well. Chill before serving.
Refrigerate leftovers.
Makes about 1/2 cup Dressing
Taco salad with cumin dressing (wedman 2) Toast the tortillas on a baking sheet in a 400 F oven for about 10 min.
While hot, sprinkle on the Parmesan cheese. Cool and break into bite-size
pieces.
Chop the lettuce and arrange it in the bottom of a salad bowl. Make the
cumin dressing by combining
Red dressing Blend all ingredients.
Contributor: Ellen's recipe
Wild rice pilaf with ginger dressing Not only does this dish taste great but it looks pretty as well. The fresh ginger dressing goes nicely with the nutty flavor of wild rice and adds a new twist to this dish.
Bring large saucepan of water to a boil. Add wild rice and cook until tender, abou
Donna's cornbread, sausage and jalapeno dressing "This is a twist on the traditional cornbread dressing. If you like jalapenos - you will love this dressing! It's spicy without being hot. My family requests it every year and they are hard to please!"
Submitted by: Donna Lasater
Serves: 10
All-purpose salad dressing In a small bowl whisk together wine, vinegar, and mustard until blended.
Slowly pour in olive oil, whisking constantly. Whisk in oregano, parsley,
and garlic. Use for a dressing on mixed greens.
Baked new potato salad with peanuts and mustard dressing 1. Put the peanuts in a small baking pan and toast in a preheated
350-degree F oven 5 minutes, or until the skins start to crack. Cool
slightly. Rub in a kitchen towel to remove the skins; chop coarsely.
2. Cut the potatoes into quarters and
Orange salad dressing Combine fruit juice, flour and sugar. Mix well and cook until thickened (add a few extra tablespoons of flour if needed).
Remove from heat, beat in one egg; let cool.
Fold in whipped cream and spoon over molded salad. Sprinkle with grated american cheese.
Fruit salad with indian yogurt dressing
Slow-cooker sage dressing Spray walls of slow-cooker. Combine remaining ingredients and pour into
slow cooker. Cover and cook on high setting for one hour, stir well; cook
on low 2-3 hours. 116 cal per serving.
Mild yogurt curry dressing Whisk all ingredients to combine.
Aiken county corn bread dressing Pepper to taste
Make a batter of the cornmeal, flour, salt, baking powder, shortening (the
oil from the baking fowl is generally used) and milk. Bake in a hot oven
(400) until done, about half an hour. Then crumble the bread, add one
medium size
Mustard dressing Combine all ingredients using a hand blender.
Cooked dressing for frozen fruit salad Blend eggs, sugar and flour in double boiler. Gradually add juice, cook
until thickened then cool. top salad with this and then put a little
whipped cream on top of this.
Recipe by: Mary McKinnon
Honey mustard dressing mix well in your food processor
A simple posset 1. Cut the lemon into slices and coat with sugar. 2. Boil the milk and when
it froths up add the sherry. 3. Strain out the curd and add the lemon,
ginger and nutmeg.
Asian spinach salad dressing Whisk all ingredients together.
Contributor: ksl.com recipes
Dorcas pohl's honey mustard dressing Place all of the ingredients in a bowl and whisk or blend together. This
dressing is also great on sandwiches as well as salads. It will keep at
least a week in the refrigerator.
Yields: 2-1/2 cups (10 1/4-cup servings) Source: Butter Busters Cook
Rosy beet & potato salad with garlic dressing Remove greens from beets. Cut greens into 1-inch-thick slices and boil
until wilted and tender. Drain thoroughly and set aside.
Boil beets until completely tender. Drain, then cover in cold water to
cool. When cooled, slip off roots and skin
Rosy beet and potato salad with garlic dressing Remove greens from beets. Cut greens into 1-inch-thick slices and
boil until wilted and tender. Drain thoroughly and set aside.
Boil beets until completely tender. Drain, then cover in cold water to
cool. When cooled, slip off roots and skin
Squash dressing Cook onions, pepper and celery in butter until soft. Add to cornbread,
stir well.
Stir in remaining ingredients, mix well.
Pour into greased 9x13x2 dish. Bake 50 minutes at 400 degrees.
Potato salad dressing * I use reduced fat mayonnaise instead of fatfree because I think the
fatfree is totally tasteless and why bother. I make this very rarely, so I
justify the use of the mayonnaise to myself.
This is better if you make the potato salad ahead of
Simple tomato sauce Heat oil with garlic in medium saucepan over medium heat.
When garlic starts to sizzle, add tomatoes, basil, and salt and pepper to taste.
Simmer until sauce thickens slightly, 15 to 20 minutes.
Add meatballs to tomato sauce and heat through for several m
Wilted spinach salad with warm apple cider and bacon dressing In a large skillet cook the bacon over moderate heat, turning it, until it is crisp, transfer it to paper towels to drain, and discard all but 2 tablespoons of the fat. In the fat remaining in the skillet cook the shallot and the apple over moderate heat,
Pizzalinni greek salad dressing In a small but deep bowl, mix mustard, salt, egg and vinegar. Add oil one
drop at a time, beating constantly, until about one-third of the oil have
been added. (Once the mixture begins to thicken, oil can be added several
drops at a time). Slowly beat
Herbed yogurt dressing In a small serving bowl mix together all the ingredients. If you wish to omit the cayenne pepper try replacing it with a few grinds of fresh black pepper. Refrigerate for at least 2 hours so the flavors can come together.
Serve as a dipping sauce for fr
Fruit dressing for fruit salad In blender jar combine lemonade, ginger, orange bits, mace and allspice.
Blend until smooth. stir in sour cream.
Serve with any fruit salad.
Iberia french dressing Combine all the ingredients in a covered bottle and shake well. Shake well again just before using.
Makes 1 cup of Dressing.
Variations:
ROQUEFORT DRESSING: Add 1 to 2 Tbs Roquefort cheese that has been crumbled to 1/2 cup of the above dressing.
CHIVE D
Ginger-tofu dressing Grate the ginger very fine. Combine all in a blender and puree until creamy.
Sesame salad dressing Enjoyable on a garden salad.
A dirt simple, plain, but tried and true texas chili recipe In keeping with all good recipes, measurements are pretty on the fly here.
Cube the beef into bite-sized chunks. Dice the bacon. Heat a large heavy
pot, fry the bacon until almost crisp. Scoop it out and set aside (so it
won't get burnt). The
Greg's creamy garlic dressing Mix all ingredients thoroughly.
Enjoy dressing on salad or as a dip for chips and/or vegetables.
Keeps as long as most perishable ingredient.
Grilled vegetable salad with old bay dressing Grill all vegetables, chop into bite size pieces and toss with dressing.
Raspberry salad dressing Add: raspberries
champagne vinegar and
sugar
Blend: In blender or hand held blender cup
Add; olive oil
Whirl until smooth
Sesame dressing Combine sugar, paprika, mustard and salt. Stir in jelly, lemon juice
and vinegar. Gradually beat in oil. Add sesame seeds, stir well and
refigerate.
Source: Jim Marron
* The Polka Dot Palace - The BBS for Homemakers! 1-201-822-3627 *
P
Quick spanish style dressing Cook the Quick Brown Rice according to directions for 12 minutes. Remove
from heat. Stir in the enchilada sauce. Add 1 1/4 cup water and the dry
Oat Bran Muffin Mix. Stir. Pour into a well-oiled 9" x 13" cake pan.
Bake at 300 F.
Achara zuke (turnips in vinegar dressing) Starting a day ahead, peel the turnips &, one at a time, slice them
in the following fashion: Make thin slices down to within 1/8" of the
base, move the turnip a half turn clockwise & make similar slices
intersecting the first ones.
Red potato salad with grainy mustard dressing Place potatoes in a large saucepan with just enough water to cover.
Bring to a boil and cook until tender, about 8 to 15 minutes. Drain
and set aside until cool enough to handle.
Chop potatoes and mix with scallions, celery and olives.
To m
"thyme and thyme again" dressing Place all ingredients in a jar, seal tightly, and shake vigorously
for 10 seconds. Use immediately or refrigerate. Shake again before
serving. If kept refrigerated, the vinaigrette should keep for up to
two weeks.
Makes 1 cup
Rice & corn dressing Cook rice according to package directions. Cook giblets in salted water
until tender, cool, then chop or grind. ave the broth. Saute celery, onion
and bell pepper until the celery is limp (can be easily smashed between
thumb and forefinger). Add all seaso
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