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Balsamic Vinaigrette Dressing
LOW-CAL 83 CAL PER 1/2 OZ SERVING whip together all but oil add oil slowly, while whipping.
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Category: Dressings
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Balsamic Vinaigrette(Gr)
In a blender, combine the vinegar, onion and honey and puree. With the motor running, slowly add the oil until emulsified. Season to taste with salt and pepper and pour into a squeeze bottle. May be prepared up to 1 day ahead and refrigerated. Bring to room temperature before serving.
Yield: Approximately 3/4 cup
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Category: Dressings
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Basic French Dressing
Combine oil, vinegar and water and beat until blended. Add sugar, mustard, MSG, pepper, salt, Worcestershire and paprika and beat until blended. Add onion and beat well. If desired, stir in cheese.
Makes 1 3/4 cups
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Category: Dressings
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Basic Roquefort Dressing
Mash cheese with a little oil. Add Worcestershire sauce, lemon juice, vinegar and balance of oil. Shake well until creamy. There are lots of recipes, but this is my personal favorite. Enjoy.
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Category: Dressings
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Basic Salad Dressing Ii
In jar with a tight-fitting lid, combine all ingredients. Shake well and refrigerate. Makes 1/2 cup. (Half of published recipe.) My note: I frequently use bottled lemon juice which has sodium listed, but there can't be much sodium in 1/2 tsp. divided among 8 servings. If you use fresh lemon juice, extra can be frozen in an ice cube tray or small container.
1 tbsp - 31 cal 3 grams total fat, 5 mg potassium
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Category: Dressings
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Basic Vinaigrette
Place all ingredients in jar with a tight-fitting lid and shake well. When mixture is well blended, place in refrigerator until served.
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Category: Dressings
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Basic Vinaigrette(Cooks Garden)
In a small bowl, make a paste of the vinegar, the mustard and the garlic. Begin whisking in the oil a few drops at a time, then in a thin stream, until all the oil has been added and the mixture is emulsified. Season to taste with salt and pepper. Voila!
Make a delicious variation by substituting balsamic vinegar and honey mustard.
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Category: Dressings
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Basil sesame Dressing
Whisk together all ingredients. Add pepper.
Yield: 3/4 cup.
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Category: Dressings
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Basil Tarragon Vinaigrette
Combine all ingredients except for the olive oil in a medium sized bowl. hisk briefly to combine. Add the extra virgin olive oil and whisk until incorporated. This is an excellent dressing for pasta salads and also superior as a marinade for tomatoes and other fresh vegetables. The mild flavor of the fresh herbs enhances the natural flavors of the ingredients, without overpowering the more delicate components. Best made up fresh daily. The delicate oils of the herbs deteriorate when stored for any length of time.
Note: Best when fresh herbs are used!! Makes 1 1/4 cups.
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Category: Dressings
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Basilgarlic Vinaigrette(Gc)
Combine the basil leaves, vinegar, lime juice, garlic, onion, and honey in a blender and puree. With the motor running slowly add the oil until emulsified. Season to taste with salt and freshly ground pepper. May be prepared up to 1 day ahead and refrigerated. Bring up to room temperature before serving.
Yield: 1 cup
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Category: Dressings
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Benihana Salad Dressing
* May substitute low sodium/light soy sauce. Combine all ingredients in blender and process until almost smooth. Makes 6 servings; about 2 tbs + 2 tsp each. Unused portions may be stored in a covered container in the refrigerator.
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Beth s Fresh Sorrel Salad Dressing
Combine all ingredients and whirl together until liquified in a blender. Add salt and pepper to taste and toss with any fresh lettuce salad.
Shepherd writes: "The combination of lemony sorrel with basil and orange juice makes a scrumptious light herbal dressing."
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Category: Dressings
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Big Boy s Tomato and Spice Dressing
Combine salad dressing, ketchup, Heinz 57 and corn syrup. Stir it with rubber bowl scraper till thoroughly blended. Keep refrigerated up to 30 days.
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Category: Dressings
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Bleu Cheese Dressing
Combine all and mix well. Makes 1 1/2 cups
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Category: Dressings
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Bleu Cheese Salad Dressing
Crumble Bleu cheese. Add sour cream and mix well. Add remaining ingredients. Mix well. This is quite thick but it may be thinned with a tablespon of Half and Half or cream. After it is mixed for a while it will thin out some.
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Category: Dressings
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Ambrosial Jam
Chop all ingredients fine. Put oranges through food chopper. Combine all with 3/4 cup sugar for every 1 cup of fruit. Mix well and let stand overnight. Next morning, gently cook mixture 1 hour, stirring frequently. Pour into hot jars and seal. Makes 8 pints.
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Category: Jams and jellies
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Apple and Raspberry Jelly
Pour juices into a 6-8 quart kettle. Measure sugar into a separate bowl. Add the Sure-Jell and butter to juices. Bring mixture to a full rolling boil over high heat, stirring constantly. Quickly stir sugar into juices and bring the mixture back to a full rolling boil--boil for 1 minute while stirring constantly. Mixture will rise to within 2 inches of the top of the pan so make sure you stir continuosly. Remove from the heat and skim off foam with a spoon. Fill jars to 1/8th inch from top. Wipe jar rims then cover with flat lids. Screw lids on tightly. Use a water bath to finish sealing.
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Category: Jams and jellies
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Apple Jelly
Cut peppers into small pieces. Put 1/2 pepper and 1/2 vinegar in blender to iquefy. Repeat process for last half of peppers. Add crushed red pepper, salt, and sugar to liquefied pepper mixture. Bring to boil and add Certo while boiling. Boil until thickened, when dropped from spoon at 20-25 inches. Add food coloring and jar. Allow jelly to settle. Seal with melted paraffin. Great over brick of cream cheese and served with crackers.
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Category: Jams and jellies
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Apple Jelly Spread 2
Combine apple and lemon juices and whole cloves in a heavy saucepan. Bring to a boil; simmer gently 10 minutes. Meanwhile, soak gelatin in cold water. Remove apple juice from heat; discard cloves; add gelatin and sweetener and mix well to dissolve. Add about three drops red food color if desired; mix well. Pour carefully into two small, hot jars. Cover lightly until cooled. Then cover tightly and store in refrigerator no longer than two weeks. Yield: 2 cups. Serving size: 1 tablespoon. Nutritional information per serving: Carbohydrates ~ 2g; Protein - 0g; Fat 0g; Calories - 10; Fiber - 0g; Sodium - 1mg; Cholesterol - 0mg. Exchanges per serving: Up to 2 tablespoons may be considered "free."
NOTE: Low-sodium diets: This recipe is excellent. Source: The Art of Cooking for the Diabetic, by Mary Abbott Hess.
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Category: Jams and jellies
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Apple Jelly bh
Wash 3 pounds tart apples; remove blossom ends and stems. Do not peel or core. Cut apples in small chunks. In 8- to 10-quart kettle or Dutch oven combine apples and enough water to cover (about 5 cups). Cover; bring to boiling over high heat. Reduce heat; simmer till apples are soft, 20 to 25 minutes. Strain apples and liquid through jelly bag; measure 4 cups juice. In kettle mix apple juice and 3 cups sugar till dissolved. Bring to full rolling boil. Boil hard, uncovered, till syrup sheets of metal spoon, 10 to 12 minutes. Remove from heat; quickly skim off foam. Ladle into hot sterilized jars to within 1/2 inch of top. Wipe rims. Seal with metal lids and screw bands. Invert jars; turn upright and cool.
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Category: Jams and jellies
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