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Subject: Green Goddess Dressing
Green Goddess Dressing---EXCELLENT can also use with seafood.
(Cuisine at home, August 2002, Issue 34, p. 23)
Makes: 1 Cup Total Time: 15 Minutes Rating:
Process in Blender:
1 cup mayonnaise
1/4 cup chopped fresh parsley
1/4 cup scallion, chopped
2 T. sour cream
2 T. white wine vinega
1 1/2 t. chopped fresh tarragon
1 t. anchovy paste
1 t. Dijon mustard
White pepper to taste
Process all ingredients in a blender until creamy. Chill at least an hour before serving for flavors to develop. If too thick to pour, thin with a little milk. Keeps for one week.
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French Dressing
(Cuisine at home, August 2002, Issue 34, p. 24)
Makes: About 1 Cup Total Time: 15 Minutes Rating: Easy
Whisk Together:
1/4 cup ketchup
1/4 cup honey
2 T. yellow onion, grated
2 T. apple cider vinegar
2 T. fresh lemon juice
2 T. vegetable oil
2 T. water
1 T. tomato paste
1/4 t. celery seed
Salt and pepper to taste
Whisk all ingredients together in a small bowl. Chill at least an hour before serving for flavors to develop. Keeps for one week.
Lightly brush romaine halves with oil and sprinkle with salt; brush slices of rustic bread with oil. Grill both over medium-high heat until lightly charred on both sides, 3–4 min. Serve lettuce with dressing and bread for each person to tear into “croutons.”
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Creamy Parmesan Dressing-
(Cuisine at home, December 2005, Issue 54, p. 35)
Makes: About 1/3 Cup Total Time: 5 Minutes Rating: Easy
Whisk Together and Season with:
3 T. mayonnaise
2 T. Parmesan cheese, grated
2 T. fresh lemon juice
1 t. Dijon mustard
1 t. Worcestershire sauce
Dash of Tabasco
Salt and pepper
Whisk together first 6 ingredients. Season with salt and pepper to taste.
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Thousand Island Dressing
(Cuisine at home, August 2002, Issue 34, p. 22)
Makes: About 1 1/2 Cups Total Time: 15 Minutes Rating: Easy
Combine:
1/2 cup mayonnaise
2 T. ketchup
2 T. red bell pepper, finely diced
1 T. sweet pickle relish
1 T. red onion, finely diced
1 T. minced fresh parsley
1 t. fresh lemon juice
1 t. prepared horseradish
1 hard-cooked egg, chopped
Salt and pepper to taste
Combine all ingredients in a small bowl. Chill at least an hour before serving for flavors to develop. Keeps for one week.
Note: Serve this dressing on crisp greens, with seafood, or as a "special sauce" on burgers.
Layer slices of tomato, sweet onion, and cucumber on a platter. Tuck parsley sprigs all around for garnish and great flavor—don’t be afraid to eat them too! Drizzle with Thousand Island and sprinkle with coarsely cracked black pepper before serving