AUNT TRISH'S SALAD DRESSING (FROM THE PIONEER WOMAN)
This comes from the Pioneer Woman on the foodnetwork. It's her Aunts recipe for salad dressing. She says Aunt Trish always used salad oil but you can use canola oil. And you can also use the Parmesan cheese that comes in a can if you wish.
Provided by linguinelisa
Categories Salad Dressings
Time 5m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Place all the ingredients in a jar with lid. Shake it up and then refrigerate at least 24 hours before serving.
- Good on salad greens and pasta salads.
AUNT TRISH'S SALAD DRESSING
Provided by Ree Drummond : Food Network
Categories appetizer
Time P1DT10m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Place the olive oil, Parmesan, salt, pepper to taste, sugar, paprika, lemon juice and garlic into a jar. Shake it up and store in the fridge at least 24 hours before serving.
- Serve the dressing with green lettuce leaves, sliced red onions and halved grape tomatoes. Also works well on pasta salad.
CORNBREAD DRESSING
Provided by Ree Drummond : Food Network
Categories side-dish
Time P1DT1h40m
Yield 10 to 12 servings
Number Of Ingredients 22
Steps:
- Spread the Skillet Cornbread and French bread cubes out on 2 baking sheets and let them dry for about 24 hours until totally crisp. Once dry, transfer the cubes to a large mixing bowl and toss to mix them up a bit.
- Preheat the oven to 350 degrees F.
- Warm up a large skillet or Dutch oven over medium heat and add the butter. When it's melted, add the celery, carrots and onions, and cook for a few minutes until the onions are almost translucent, about 6 minutes. Add the chicken broth and bring to a boil. Reduce the heat to low and add the rosemary, thyme, sage and turmeric. Gradually ladle the broth mixture into the bread, tossing lightly as you go. Keep gradually adding the broth mixture, tasting as you go and adding more seasoning and herbs if needed. Add salt carefully. You don't want to over salt your stuffing. If the mixture is not quite moist enough, add a bit more chicken broth and stir. Stir in the fresh parsley.
- Place the dressing in a rectangular baking dish and bake until golden brown on top, 20 to 25 minutes.
- Preheat the oven to 450 degrees F.
- Melt 2 tablespoons of the shortening in a cast-iron skillet. In a large mixing bowl, combine the cornmeal, flour, baking powder, salt and baking soda. In a separate bowl, whisk together the buttermilk, milk and egg until fully combined. Slowly incorporate the wet ingredients into the dry, stirring until well combined. Melt the remaining 1/4 cup melted shortening and add to the batter, stirring constantly. Pour into the hot skillet, smoothing the surface with a spatula. Place in the oven and bake until golden brown on top, 20 to 25 minutes.
DELICIOUS DOCTORED DRESSING
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h40m
Yield 10 to 12 servings, plus additional caramelized mirepoix
Number Of Ingredients 15
Steps:
- Butter a 9-by-13-inch baking dish.
- In a saute pan over medium heat, add 1 tablespoon each of the butter and oil. When the butter is melted, add the celery, carrots, onion and fennel (mirepoix) and saute until caramelized, about 10 minutes. Add the garlic and stir through. Scoop out 2 cups of the caramelized mirepoix and reserve for the gravy. Put the remaining caramelized mirepoix in a large bowl (you should have about 4 cups).
- Heat a second saute pan over medium heat. Add the remaining 1 tablespoon each butter and oil and heat until the butter is melted. Add the celery root, parsnips and turnips and saute until caramelized, about 10 minutes. Transfer the mixture to the bowl with the mirepoix and add the stuffing mix. Add the chicken broth, parsley, salt and pepper and toss together. Transfer the stuffing mixture to the prepared baking dish.
- If baking right away, preheat the oven to 350 degrees F. Cover with foil and bake until the stuffing is heated through, about 1 hour.
- If making ahead of time, cover the unbaked stuffing with foil and refrigerate overnight. The next day, preheat the oven to 350 degrees F. Bring the stuffing to room temperature, then drizzle with 1/2 cup of chicken broth. Bake, covered with foil, until heated through, about 1 hour.
SOUTHERN DRESSING
Provided by Ree Drummond : Food Network
Categories side-dish
Time 6h
Yield 18 servings
Number Of Ingredients 27
Steps:
- Cut the cornbread and French bread into 1-inch cubes, place on a baking sheet and leave out until completely dried out, several hours or overnight.
- Preheat the oven to 375 degrees F.
- Add the bacon to a skillet and saute over medium heat until cooked and almost crisp, about 7 minutes. Remove to a plate and wipe out any grease. Melt the butter in the skillet, throw in the celery, red peppers and onions and cook, stirring, until very soft, 4 to 5 minutes. Add the jalapenos and garlic and continue to saute for 2 minutes. Pour in the chicken broth, add the parsley, rosemary and some salt and pepper and stir. Cook for a couple of minutes, then turn off the heat.
- Add the bread and bacon to a large bowl and spoon in some of the broth mixture. Keep adding the broth, tossing as you go, until it is all mixed in. Add more salt and pepper if needed and toss it around, then check the seasoning. If you like your dressing extra moist, add a little more broth.
- Pile the dressing into a 3-quart (9-by-13-inch) casserole pan and bake, uncovered, until golden, 25 to 30 minutes. Serve piping hot.
- Preheat the oven to 450 degrees F.
- Add the cornmeal to a large bowl along with the flour, baking powder, salt, basil, sage and thyme and stir together.
- Measure the buttermilk in a measuring cup, add the whole milk and egg and stir together with a fork. Add the baking soda and stir. Pour the milk mixture into the dry ingredients and stir with a fork until just combined. Do not overmix.
- In a small microwave-safe bowl, melt 2 tablespoons butter and 2 tablespoons shortening in the microwave and slowly add to the batter, stirring constantly until combined.
- In a 10-inch cast-iron skillet over high heat, melt the remaining tablespoon of butter and shortening. Pour the batter into the hot skillet, spread to even out the surface and cook over high heat for 1 minute. Then get it into the oven straightaway and bake until golden brown, 20 to 25 minutes. The edges should be crispy.
QUICK ITALIAN SALAD WITH A CREAMY DRESSING(PIONEER WOMAN)
Yes, quick and easy and delicious! Ree Drummond made this for her helper Josh and her daughter for lunch. They had been out roping cattle. She served with pizza burgers and a French silk pie for dessert. Yum!
Provided by Sharon123
Categories Salad Dressings
Time 20m
Yield 6-8
Number Of Ingredients 18
Steps:
- For the dressing: In a blender, add the olive oil, mayonnaise, Parmesan, parsley, sugar, vinegar, black pepper, salt, red pepper flakes, garlic and lemon juice and blend until pureed.
- For the salad: Put the romaine and iceberg greens in a large bowl and toss with the dressing. Top the salad with the pepperoncini, olives, tomatoes and onions. Sprinkle with Parmesan at the end.
Nutrition Facts : Calories 307.6, Fat 25.8, SaturatedFat 4.9, Cholesterol 11.1, Sodium 1417.5, Carbohydrate 15.8, Fiber 4.5, Sugar 7.8, Protein 6.5
More about "aunt trishs salad dressing from the pioneer woman recipes"
30 BEST SALAD DRESSING RECIPES - EASY HOMEMADE DRESSINGS
10 BEST PIONEER WOMAN SALAD RECIPES - REE DRUMMOND'S BEST …
From thepioneerwoman.com
A BEAR IN THE KITCHEN: PW AUNT TRISH'S SALAD DRESSING
From abearinthekitchen.blogspot.com
AUNT TRISH’S SALAD DRESSING | PUNCHFORK
From punchfork.com
AUNT TRISHS SALAD DRESSING FROM THE PIONEER WOMAN RECIPES
From tfrecipes.com
AUNT TRISH'S SALAD DRESSING RECIPE - UNDER500CALORIES.COM
From under500calories.com
PW TO GO | THE PIONEER WOMAN | FOOD NETWORK
From foodnetwork.com
AUNT TRISH'S SALAD DRESSING - BIGOVEN
From bigoven.com
BEST AUNT TRISHS SALAD DRESSING FROM THE PIONEER WOMAN RECIPES
From recipert.com
AUNT TRISH'S SALAD DRESSING - LIFE'S A TOMATO
From lifesatomato.com
3 EASY SALAD DRESSINGS - THE PIONEER WOMAN
From thepioneerwoman.com
AUNT TRISH'S SALAD DRESSING RECIPE | REE DRUMMOND | FOOD …
From foodnetwork.cel02.sni.foodnetwork.com
AUNT TRISH'S SALAD DRESSING (FROM THE PIONEER WOMAN) RECIPE
From recipenode.com
AUNT TRISH'S DRESSING RECIPE - HOW TO MAKE AUNT TRISH'S …
From thepioneerwoman.blog
SPRING SALAD WITH RADISHES - THE PIONEER WOMAN
From thepioneerwoman.com
You'll also love