Which version of Vinaigrette Salad Dressing pleases you most? Classic, simple, creamy, balsamic or half oil and vinegar? I prefer the half and half for a zestier taste. Method for all Combine all ingredients in a bowl and mix well or use a jar and shake well. Serve over salad or vegetables. Refrigerate extra dressing. Half Oil and Vinegar This is my favorite salad dressing and it's so easy to make! Submitted by Scott Willey, Maine, USA 2/3 cup vegetable oil 2/3 cup red wine vinegar 2 tsp white sugar 1 tsp salt 1 or 2 large garlic cloves, minced Classic 1 tsp grated onion 2 Tbsp … [Read more...]
Turkey Dressing with Chestnuts
Next Thanksgiving, try this Turkey Dressing with Chestnuts. A flavorful stuffing of bacon, chestnuts and watercress not only adds great flavor to the turkey as it roasts, but offers up a delicious twist on the traditional side dish. Ingredients 6 bacon slices, chopped 1/2 lb fresh chestnuts, peeled and chopped 1 cup white bread crumbs 1 egg, beaten 1/2 bunch of watercress, chopped fine 1 1/2 tsp salt, divided 1 1/4 tsp pepper, divided 1 (10 lb) whole turkey, thawed 3 Tbsp butter, room temperature Instructions Remove the neck and giblets from the turkey. Rinse the turkey in … [Read more...]
Tortellini Salad
This chilled Tortellini Salad Recipe features broccoli and red bell pepper with cheese tortellini in a light vinaigrette. Make for a great light lunch or a side salad for cookouts and picnics. Ingredients 5 cups tiny broccoli florets 1 red bell pepper, cut into strips 1 lb frozen cheese tortellini 1/4 cup pine nuts 2 Tbsp red wine vinegar 1 lg. garlic cloves, minced 1/2 tsp salt 1/3 cup olive oil Instructions Boil broccoli for 3 minutes over high heat until it is tender, but still crisp. Add red peppers and boil for about 15 seconds. Remove from heat and place vegetables … [Read more...]
Tomato and Corn Salsa
Tomato and Corn Salsa is a true Mexican flavor that will enhance almost any barbecued dish, and goes very well with barbecued chicken. Ingredients 1 cup fresh corn kernels (from 2 small ears) or thawed frozen corn 1 large tomato, seeded and chopped 2/3 cup red onion, chopped 1/2 cup fresh cilantro, chopped 2 Tbsp olive oil 1 Tbsp fresh lemon juice 1/2 tsp ground cumin 1/2 to 1 jalapeno chili pepper, seeded and minced 1 avocado, pitted, peeled and chopped Fresh cilantro (coriander) sprigs Instructions Mix all ingredients together in a large, non-metallic bowl, cover and chill … [Read more...]
Stuffed Apples
This Stuffed Apples Recipe combines freshly roasted chestnuts, raisins and cinnamon all baked in a buttery wine sauce for a rich and elegant dessert. Make as a special treat for formal autumn dinners. Ingredients 4 oz. dried chestnuts, roasted 1/3 cup soy milk 1/3 cup apple juice 5 Tbsp maple syrup 1 tsp cinnamon plus a little extra 1/4 tsp nutmeg 1/3 cup raisins 6 apples 2 Tbsp lemon juice 3/4 cup white wine 1 Tbsp margarine 1 cinnamon stick Instructions Roast chestnuts according to package directions. Rinse with cold water. Slice open the chestnuts at the flat area and … [Read more...]
Spicy Oriental Dressing
Spicy Oriental Dressing adds a spark to everyday salads, combining oil, vinegar, soy sauce, ginger and other spices. Ingredients 1/4 cup rice vinegar or white wine vinegar 2 Tbsp vegetable oil 2 Tbsp light soy sauce 1/2 tsp grated fresh ginger root 1/4 tsp crushed red chili pepper 1/4 tsp sesame oil 1 clove garlic Method Combine ingredients and let stand at least 30 minutes. … [Read more...]
Raspberry Salsa
Raspberry Salsa served with chicken adds a very special "oooomph" to your barbecue. The great thing about raspberries is that they freeze so well that you can almost replicate the fresh raspberry taste using frozen. That means that this is a year-round salsa. The tartness of raspberry is the perfect accompaniment to chicken because it actually highlights the taste of the poultry without the salsa stealing the limelight. Ingredients 1/2 cup fresh raspberries 1/2 cup red bell pepper (capsicum), chopped 2 Serrano peppers, minced 1/4 cup red onion, chopped 1/2 cup tomato, seeded and … [Read more...]
Pea Salad
Make a great salad for summer picnics and backyard 4th of July cookouts. A tangy dressing of onion, mayonnaise and Worcestershire sauce adds a kick of flavor to this Pea Salad Recipe. Ingredients 1 (10 oz.) pkg. frozen peas 1 (10 oz.) pkg. frozen lima beans 1 red onion, chopped 1 cup mayonnaise 1 Tbsp vegetable oil 1 1/2 tsp Worcestershire sauce 1/2 tsp salt 1/4 tsp pepper 3 hard boil eggs, sliced 4 green onions, sliced Instructions Cook peas and beans as directed. Drain and set aside to cool. Once cooled, place vegetables in a 1 1/2 quart glass bowl. In a small mixing … [Read more...]
Mexican Chicken Salad
Mexican Chicken Salad is a great dish that will bring the southwest taste into your dining room.It is easy to prepare and a delight to eat. Most things can be prepared up to a day in advance and putting it all together takes two or three minutes. Ingredients 1 Tbsp olive oil 2 whole chicken breasts, skinned, boned and cut into 2" strips 1/2 tsp garlic salt 1 16-oz pkg frozen corn 1 cup chopped plum tomatoes 1 15-oz can black beans, rinsed and drained 5 green onions, chopped 1 red bell pepper (capsicum), chopped Dressing Ingredients 1/4 cup cider vinegar 3 Tbsp honey 1-1/2 … [Read more...]
Hollandaise Sauce
Hollandaise Sauce is one of the basic sauces that all chef's learn to make early in their career. Why? Because a sauce is what makes a dish stand out against the same meal served without a sauce. Bearnaise and Mussolini sauces are easy variations. Serve on seafood, chicken and some egg dishes. (Eggsellent with poached eggs.) The method used by chefs can be tricky and difficult to make, especially if you don't have a double saucepan. This method is foolproof and will work every time you use it. Ingredients 3 egg yolks (large eggs) 1 Tbsp of lemon juice 3.5 ounces (215 grams) … [Read more...]
