Category: Dressings

Homemade Raspberry Vinaigrette Salad Dressing

Post author By Sharon
Post date March 12, 2016
No Comments on Homemade Raspberry Vinaigrette Salad Dressing

Homemade Raspberry Vinaigrette Dressing

Since moving to Australia, I have been missing my favorite salad dressing, so I found a recipe online, which I modified to my taste, and this is the result. It’s very nice to have this tasty treat that reminds me of summertime salads I enjoyed back home. Give it a try!

Ingredients
¾ cup olive oil
¼ cup apple cider vinegar
1 tsp salt
1 tsp dried basil or fresh basil, sliced thinly
½ cup fresh raspberries
¼ cup water
2 tablespoons stevia or sugar

Instructions
Press the raspberries through a wire strainer. Discard the seeds left in the strainer. Place the raspberry juice and rest of the listed ingredients in a bowl and whisk until smooth.

[amd-yrecipe-recipe:13]

Tags raspberry, Salad Dressings, vinaigrette

Dressings Homemade Mixes

Homemade Ranch Dressing Mix

Post author By Sharon
Post date January 4, 2014
3 Comments on Homemade Ranch Dressing Mix

This recipe for Homemade Ranch Dressing Mix is a great substitute for the Hidden Valley ranch mix that is used in many recipes. It’s really easy to mix up in your mini-chopper and keep in the fridge until ready to use.

1/3 cup dry buttermilk powder
2 Tablespoons dried parsley
1 1/2 teaspoon dried dill weed
2 teaspoons garlic powder
2 teaspoons dried onion flakes
1 teaspoon ground black pepper
1 teaspoon dried chives
1 teaspoon salt

Pulse in food processor until well combined, or you could mix by hand.

Store in an airtight container in the refrigerator.

**To Make Ranch Dressing: Combine 1 Tbsp. seasoning mix with 1/3 cup mayo and 1/3 cup milk, and whisk to combine. You can also substitute Greek yogurt for the mayo.

Homemade Ranch Dressing Mix

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Sharon Springfield

Tags homemade, mix, Ranch, Salad Dressings

Casseroles Dressings Side Dishes

Southern Cornbread Dressing

Post author By Sharon
Post date November 28, 2012
2 Comments on Southern Cornbread Dressing

Southern Cornbread Dressing

This Southern Cornbread Dressing is the best I have ever tasted! In the past I’ve just made the stuffing that comes from the plastic bag. You know, the dried crumby kind that was probably bread made in 1957. And it takes a couple gallons of liquid to re hydrate it. Far from fresh and tasty. Well this thanksgiving, I scoured around for a great recipe for southern cornbread dressing and I started off with a recipe from Paula Deen and of course, had to tweak it just a little to make it my own. The results were absolutely the best southern cornbread dressing that any of our family had ever tasted. So here’s how I made it. Give it a try and let me know if you liked it.

Southern Cornbread Dressing – Cornbread

1 cup self-rising cornmeal
1/2 cup self rising flour
2 tablespoons sugar
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil

Whisk together all ingredients listed above. Pour batter into a greased 9×9″ baking dish. Bake at 350° F for 20 to 25 minutes. Let cool completely. Crumble cornbread up into fairly small chunks. Use to make Southern Cornbread Dressing.(recipe follows)

Southern Cornbread Dressing

Cornbread Crumbs (from above recipe)
8 slices oven dried bread
1 sleeve Ritz crackers, crumbled
8 tablespoons butter
2 cups celery, very thinly sliced, chopped
1 large onion, thinly sliced, chopped
3 cups chicken broth
1 can cream of mushroom soup
1 can cream of chicken soup
1 teaspoon salt
freshly ground pepper
1 teaspoon sage
1 tablespoon poultry seasoning
5 eggs, beaten

Mix together the cornbread crumbs, cracker crumbs and crumbled dried bread in a large bowl. Set aside.

Melt the butter in a large frying pan, add the celery and onion and cook until onions and celery are tender, about 10 minutes over medium-high heat. Pour over the crumbs. Add the broth, soups and crumbs. Mix until well combined. Sprinkle seasonings over and stir them in well. Stir in the beaten eggs. Mix all well. Pour into a greased 9×13″ baking pan.

Bake for about a hour at 325°

Southern Cornbread Recipe

This is one to keep and try. I know you will enjoy this Southern Cornbread Recipe as much as my family and I have.

Sharon Springfield

Tags casserole

Dressings

Spicy Thousand Island Dressing

Post author By Sharon
Post date September 8, 2011
1 Comment on Spicy Thousand Island Dressing

1/2 cup mayonnaise

2 tablespoons ketchup

1 teaspoon chile paste

2 tablespoons sweet pickle relish

2 teaspoons green olives, with pimentos, coarsely chopped

Whisk together mayonnaise and ketchup, chile paste, pickles and olives in a medium bowl. Dressing can be refrigerated in an airtight container up to 1 week.

8 Servings

Dressings

Ranch Dressing

1 clove garlic

coarse salt, and freshly ground pepper

1/2 cup buttermilk

juice of 1 lemon

3/4 cup sour cream

1/4 cup mayonnaise

1 tablespoon fresh parsley, chopped

1 tablespoon fresh chives, snipped

Mash garlic and 2 pinches of salt to a paste using the flat side of a knife. Transfer to a medium bowl. Add buttermilk, lemon juice, sour cream, mayonnaise, parsley, and chives; whisk to combine. Season with pepper.

8 Servings

Dressings Mexican Salads Sauces

Pico de Gallo

2 tomatoes, medium, diced

1/2 cup Spanish onions, diced

2 teaspoons fresh jalapeno peppers, seeded, de-ribbed and chopped

2 teaspoons fresh cilantro, finely minced

pinch salt

Combine all ingredients in a small bowl. Cover and chill.

2 Servings

Dressings

Vinagrette Dressing

2/3 cup vegetable oil

1/3 cup red wine vinegar

1 1/2 tablespoons sugar

1 tablespoon Dijon mustard

2 teaspoons shallots, minced

1 teaspoon lemon juice

1/2 teaspoon dried thyme

1/4 teaspoon dried parsley

1/2 clove garlic, minced

1/8 teaspoon salt

1/8 teaspoon coarsely ground black pepper

1/8 teaspoon dried basil

1/8 teaspoon dried oregano

dash onion powder

Use an electric mixer to combine all the dressing ingredients. Mix on high speed for about a minute or so until the dressing becomes thick and creamy. Put into a container and keep covered in refrigerator until ready to use.

4 Servings

Dressings

Oriental Salad Dressing

3 tablespoons honey

1/2 tablespoon white vinegar

4 teaspoons mayonnaise

1 tablespoon Dijon mustard, Grey Poupon

1/8 teaspoon sesame oil

Mix ingredients well and keep chilled until ready for use.

Chicken Dressings Salads

Mandarin Orange Sesame Dressing

Post author By Sharon
Post date September 8, 2011
No Comments on Mandarin Orange Sesame Dressing

1/3 cup orange marmalade

1/4 teaspoon cayenne pepper

1/4 teaspoon ground ginger

1/4 teaspoon garlic powder

1/4 cup white vinegar

2/3 cup vegetable oil

2 tablespoons soy sauce

3 tablespoons sesame oil

2 tablespoons honey

1/4 cup mandarin orange section, chopped

mixed greens

grilled chicken breast

Measure the marmalade, cayenne pepper, ginger, garlic powder, vinegar, oil, soy sauce, sesame oil and honey into a blender container. Cover and blend on medium speed for 30 to 45 seconds. Then transfer to a small bowl and add the chopped orange sections. Stir to mix, cover and refrigerate for up to 3 days. Serve on a bed of mixed greens, topped by sliced grilled chicken breasts.

4 Servings

Dressings

Italian Dressing

1/2 cup white vinegar

1/3 cup water

1/3 cup vegetable oil

1/4 cup corn syrup

2 1/2 tablespoons Romano cheese, grated

2 tablespoons dry pectin

2 tablespoons Egg Beaters Real Egg Product

1 1/4 teaspoons salt

1 teaspoon lemon juice

1/2 teaspoon garlic, minced

1/4 teaspoon dried parsley

pinch dried oregano

pinch crushed red pepper flakes

Combine all of the ingredients with a mixer on medium speed or in a blender on low speed for 30 seconds. Chill at least one hour before serving. Use as a salad dressing or marinade.

8 Servings