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| | Dressings | |
|  | Andouille-Tasso Dressing
1/2 lb Andouille; finely chopped 1/2 c Tasso; finely chopped
4 c Chicken stock 1 pk Cornbread; about 9-inch pan
4 tb Margarine 1 c Onions; finely chopped
1
Antipasto Salad with Garlic Dressing
Artichoke Rice Salad with Dressing
Beet & Cucumber Salad W/orange Dressing
1 Head leafy lettuce 1 Long European cucumber
1 Head romaine lettuce 1 Fresh beet (8-oz)
Black Eyed Beans with Basil Sambuca Dressing
----------DRESSING---------- 1 ts Black pepper
1 ea Garlic clove, minced -----------SALAD------------
Juice of 1 lemon 2 c Cooked black eyed peas
1 ts Ba
Blue Cheese Dressing
1/2 c Blue cheese, crumbled Pinch dry mustard
1 c Plain yogurt Freshly ground pepper,
1 Clove garlic, finely chopped To taste
1>. Beat half the chees
Caesar Salad Dressing Mix
1 1/2 ts Grated Lemon Peel 1 ts Oregano
1/8 ts Instant Minced Garlic 2 tb Graded Parmesan Cheese
1/2 ts Pepper
Combine all ingredients in a small bowl; stir until
Caesar Salad Dressing, Low Cal
1/3 c Tofu 2 tb Lemon juice
1 1/2 ts Dijon mustard 1 ea Garlic clove, minced
1 ts Anchovy paste, or anchovy 1/4 ts Salt
2 tb Parmesan cheese, grated
Cajun Vinegar
1 ts Red wine vinegar 2 Garlic cloves, lightly
1 tb Black peppercorns, coarsely -Crushed
-Crushed 1 Wine bottle and cork.
4 Jalapeno pepp
Calico Fruit Salad
1 qt Ice Berg Lettuce Chunks; 2 c Tart Apples; Chopped
-(Otherwise Known As Head 2 lg Bananas; Sliced
-Lettuce) 1/2 c Raisins
Celery Seed Dressing
1/2 c Sugar 1/2 ts Salt
1/4 c Lemon Juice 1/2 c Vegetable Oil
2 ts Cider Vinegar 1 ts Celery Seed OR Poppy Seed
1 ts Dry Mustard
Chicken Dressing Casserole
2 Chickens - cooked and diced 2 Eggs - beaten
1 6 oz pkg Stove Top herb 2 c Chicken broth
-flavor 1/3 c Celery
1 cn Crm of mushroom soup
Chinese Pasta Salad with Creamy Ginger Dressing
1 lb Precooked shanghai noodles 1 ea Dash sesame oil for noodles
1/2 lb Snow peas 1/2 lb Shrimp, shelled deveined
2 tb Coriander, chopped 2 tb Scallions, minced
1
Coconut Cream Dressing
1/2 c Sour Cream 1 tb Honey
3 tb Flaked Coconut 1 tb Lime Juice
In small bowl, combine all ingredients, mix well. Chill before serving.
Refrigerate leftovers.
Makes a
Cornbread Stuffing, 1986
-Deidre-Anne Penrod, FGGT98B 1/2 ts Salt (opt)
-----INGREDIENTS----- 1/2 ts Ground Pepper
2 c Cold water 1/2 c Butter or margarine
6 c Crumbed cornbread
Cream Dressing for Cucumbers
1 Lar -cucumber
1/2 c Sour cream -
1 tb Vinegar -
-paprika -
Creamy Garlic Dressing
1/2 c Plain yogurt 1 tb Grated Parmesan Cheese
1/3 c Low fat Italian dressing 1 sm Garlic clove
Beat all together and chill. Makes one cup (16 Tablespoons).
12 cal per Tablespoon
Creamy Green Garlic Dressing
8 lg Roasted garlic cloves 2 oz Silken tofu; mashed
- peeled 2 -to
1/2 c Minced parsley, packed tight 3 tb White wine vinegar
2 tb Finely chopped shallots
Creamy Miso Dressing
1/4 c Mayonnaise 2 tb Miso, light colored
1 tb Lemon juice 1 tb Onion minced
Combine all ingredients and whisk to blend well. Makes about 1/3 cup. Serve
with chef or c
Creamy Picante Dressing
2/3 c Mayonnaise 1/3 c Dairy sour cream
1/2 c Pace Picante Sauce 1/2 ts Ground cumin (opt)
Combine ingredients; mix well. Chill. Toss with mixed green salads,
coleslaw, potato sa
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