Creamyroquefortsaladdressing Recipes

Steps:

• In a blender or food processor, combine mayonnaise, buttermilk, cheese, Worcestershire and garlic powder, and process until smooth. Store in tightly covered jar in the refrigerator until ready to serve. Serve over tossed salad greens.

Steps:

• Mix mayonnaise, sour cream, buttermilk, green onions, garlic, Worcestershire sauce, and garlic powder together in a large bowl; season with salt and black pepper. Fold cheese into the mayonnaise mixture.

Steps:

• For the dough: Place the flour on a large work surface. Make a well and add the eggs, olive oil and salt in the center. Using a fork, whisk the egg mixture, slowly incorporating the surrounding flour into the egg mixture until all the flour is mixed in. Use your hand to combine the rest of the dough. Knead, sprinkling extra flour on the work surface if the dough is sticking, until the dough is smooth and elastic and the center springs back when poked, about 10 minutes. Form the dough into a ball. Wrap the dough in plastic wrap and let it rest for 1 hour.
• For the filling: Meanwhile, heat the spinach in the microwave just until the spinach is warm, about 1 minute. Strain the spinach, then place the spinach inside a clean kitchen towel and wring out all the excess liquid. Add the spinach to a bowl along with the mascarpone, mozzarella, salt, garlic powder and egg and mix to combine.
• Set a stand mixer pasta attachment or a table pasta roller attachment to the widest setting. Cut the dough in half and keep one half covered as you work with the other half. Flatten out the dough you are working with, adding a little bit of flour as you flatten. Feed the flattened dough through the pasta attachment once, catching the dough with the back of your hands. Add a little more flour and fold the pasta in thirds. Flatten the dough down and run it through the widest setting 2 more times. Then run the dough through each setting, decreasing the number each time you add the dough until you get to the thinnest setting. Your dough is now ready to be molded into raviolis.
• Cut the pasta sheet in half and drop teaspoon-size dollops of filling over the dough, spacing them 1 inch from the edges and 2 inches apart from each other. Brush water around the perimeter of the pasta. Place the other half layer of pasta on top. Press down and around the filling, taking care to get the air out and seal the filling in. Use a ravioli stamp to cut the pasta. Place each piece on a parchment lined pan. If you do not have a ravioli stamp, use a knife to cut squares around the filling and use the prongs of a fork to seal the pasta all the way around the filling. Repeat with the other half of the dough.
• Heat enough canola oil so that it comes to 2 inches up the side of a high-sided pan to 350 degrees F. Line a baking sheet with a rack.
• Dip each ravioli in the milk and shake off the excess. Dredge in the breadcrumbs and place back on the a parchment lined sheet pan. Fry in batches, without crowding the pan, around 2 minutes on each side. Remove from the oil using a spider or a slotted spoon. Place on the lined baking sheet to drain and immediately sprinkle with salt.
• For the creamy marinara dressing: Mix the marinara and ranch in a bowl, then set aside.
• For the salad: Combine the romaine, onion, tomato, olives and some Parmesan in a large bowl, then add a little dressing and toss to combine. Plate and add the desired amount of toasted raviolis, a drizzle of more dressing and more Parmesan.

Steps:

• In a bowl, whisk together all ingredients except Roquefort until smooth and then stir in Roquefort and salt and pepper to taste.
• Refrigerate.

Steps:

• Mix all ingredients and stir or shake vigorously.

Steps:

• For the Base: Whisk together the ingredients. Add one of the combinations below to change it up, then whisk in a little water, a tablespoon at a time, until you've reached your desired consistency. Transfer to a resealable jar or container and refrigerate up to 1 week.
• Ranch: Add 2 scallions, thinly sliced; 1 clove garlic, grated, pressed, or finely chopped; and lots of freshly ground black pepper to the base and whisk to combine.
• Caesar: Add 2 anchovy fillets, finely chopped; 1 clove garlic, grated; and 1/2 cup grated Parmesan to the base and whisk to combine.
• Cheese: Add 4 ounces crumbled feta, goat cheese, or mild blue cheese to the base and whisk to combine

Steps:

• Combine all the ingredients in a medium mixing bowl; beat at medium speed of an electric mixer until blended. Serve dressing over salad greens.

Steps:

• Combine the mustard, vinegar, and half the blue cheese in a small bowl. Slowly drizzle in the oil, whisking until the mixture becomes thick; gently fold in remaining blue cheese. Season with salt and pepper.

Steps:

• Using electric mixer, beat all ingredients except capers in large bowl to blend. Stir in capers. Season to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate.)

Steps:

• Put the yoghurt, mustard, garlic, honey and vinegar into a bowl and whisk to combine or put all into a jar, seal jar and shake together.

Steps:

• Combine balsamic vinegar, oil, sugar, salt, and garlic in a cup and mix well. Stir in cream and mix well.

Steps:

• Process cucumber, feta cheese, mayonnaise, sour cream, milk, olive oil, garlic powder, salt, onion powder, and black pepper in a food processor until smooth.

Steps:

• In a small bowl, whisk the sour cream, mayonnaise, milk and sugar. Stir in the onions, garlic, salt and pepper. Cover and refrigerate for at least 1 hour before serving.

Steps:

• Put all ingredients into a blender in the order given. Blend for half a minute. If you like a lumpy dressing, blend only half the cheese; mash the rest and add it later. If you do not use a blender, beat the oil, vinegar, salt and pepper in a bowl until thoroughly blended. Mince the garlic fine and use 1 tablespoon of grated onion. Mash the cheese with this, adding the cream. Then combine the two mixtures and beat hard. This dressing may be kept on hand in the refrigerator; it solidifies as it chills, but readily softens at room temperature.

Steps:

• In a medium-sized pot, combine sugar, flour and salt; slowly whisk in evaporated milk (the little can), orange juice and egg.
• Cook over medium heat, whisking constantly, just until dressing just comes to a boil and begins to thicken.
• Remove from heat and pour into a covered jar.
• Refrigerate until cool.
• Ideal served on a salad made with cooked chicken and tinned mandarin orange slices.