GREEK YOGURT HERB DRESSING
This fresh and tangy salad dressing is low in calories (just 60 per serving) and in fat (5 grams per serving). It also does double duty-it's great as a dip with vegetable crudites.
Provided by Food Network Kitchen
Categories condiment
Time 45m
Yield 1 1/4 cups
Number Of Ingredients 7
Steps:
- Combine the yogurt, 2 tablespoons water, rice vinegar, olive oil, chives, parsley, garlic and 1/2 teaspoon each salt and pepper in a blender or food processor and blend until smooth. Cover and chill for 30 minutes before serving. The dressing will keep, refrigerated, for up to 3 days.
Nutrition Facts : Calories 60, Fat 5 grams, SaturatedFat 1 grams, Sodium 170 milligrams, Carbohydrate 3 grams, Protein 3 grams, Sugar 1 grams
GERMAN YOGURT DRESSING
Make and share this German Yogurt Dressing recipe from Food.com.
Provided by Doelee
Categories Salad Dressings
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients in mixing bowl.
- Use whisk to incorporate all ingredients.
- Chill and serve.
Nutrition Facts : Calories 18.7, Fat 1.2, SaturatedFat 0.2, Sodium 291.2, Carbohydrate 2.1, Fiber 0.1, Sugar 1.5, Protein 0.1
GERMAN YOGURT SALAD DRESSING
Try this German salad dressing on your next lettuce and tomato salad or use it to dress a noodle, rice or Waldorf-type salad. Onions and garlic give it some zip. This recipe dresses a salad for 4 people, 3/4 cup per serving. Chilling time not included in preparation time. From about.com and posted for ZWT6.
Provided by kitty.rock
Categories Salad Dressings
Time 10m
Yield 4 3/4 cup servings, 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix the yogurt, sugar, vinegar and oil together.
- Add mustard (the mustard taste comes through a lot, so only use if you are in the mood) if you like.
- Stir in the onions, chives, dill and garlic.
- Let it sit for a few minutes up to a few hours in the refrigerator for the flavors to marry.
- Serve or use cold.
MARGIE'S GERMAN MEAT DRESSING
You'll never want bread stuffing again.
Provided by Food Network
Number Of Ingredients 0
Steps:
- This is a family recipe that my mother learned from her Swiss/German mother in Milwaukee. Everyone who eats it never wants that boring old bread stuffing again. It contains smoked oysters from those cute little flat tins, pork sausage, ground beef, mushrooms, celery, onion, apples, raisins, pecans and some seasoned breadcrumbs, garlic salt and pepper to taste. It's Sauteed together till cooked and mixed. Then you let it cool and stuff it into the bird so it absorbs all the wonderful turkey juice. It comes out very moist and delicious.
- In a little saute pan you take a few (4-5) smoked oysters and brown in butter, then mash up really well with a fork.
- In a large dutch oven, brown 1/3 sausage to 2/3 parts ground beef (probably 2 1/2-3lb burger and a roll of sausage).
- Add 2 cups each onion, celery, mushrooms and stir well.
- Season meat with garlic salt and pepper to taste.
- Toss in the mashed oysters, 1 or 2 large apples, cored and diced (you can leave on the peel), and a healthy handful of raisins and a cup of chopped pecans.
- When this is all thoroughly cooked and well mixed, put in about 1 cup of seasoned bread crumbs and stir well. The crumbs should absorb most of the juice. If not, you can add a bit more until it all sticks together nicely.
- Nibble a spoonful or two to judge taste and season if needed. (We always knew it was perfect when my father wouldn't put his spoon down after sampling, until mother took it away from him and chased him outta the kitchen.)
- Set aside to cool. (Outside is great if it's cold enough, with a lid on to keep out varmits lurking on the back porch.) After it has cooled enough to handle, stuff into both cavities of the bird, the inside front first. Really pack it in. I use my hands for this. Put the balance into the neck cavity, pulling the skin to cover and fasten the skin securely.
- If you can't get it all in the bird, put in a little pie pan, cover with foil and let cook in the oven. Add to what comes out of the bird after cooking. Butter the bird and season with salt and pepper. We cook ours in a cooking bag so we don't loose any juice (follow the directions for cooking bag). After the bird is cooked and browned, let it rest appropriate amount of time. Spoon out dressing into serving dish. Garnish with a bit or two of fresh parsley. Wonderful with gravy over the top. Makes excellent leftovers if it isn't all eaten up at dinner. It's also great cold when raiding the fridge in middle of night.
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