CLASSIC VINAIGRETTE
Ditch the bottled stuff and whisk up a batch of this workhorse vinaigrette.
Provided by Food Network Kitchen
Time 5m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Whisk together the vinegar, mustard and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple turns of freshly ground black pepper.
SWEET AND SOUR DRESSING
This is a delicious sweet and sour dressing. I've never met anyone that didn't like it.
Provided by Janet Schiebrel
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- In a blender or salad dressing shaker, combine oil, sugar, vinegar, onion, salt, mustard, and celery seed. Blend or shake until emulsified.
Nutrition Facts : Calories 308.5 calories, Carbohydrate 17 g, Fat 27.4 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 4.3 g, Sodium 291 mg, Sugar 16.7 g
CHEF JOHN'S HOT AND SOUR SOUP
I'm very excited to be sharing what is probably the most delicious soup I still haven't done a video for--unless I have and forgot. Yes, it's hot, and yes, it's sour, but it's also so much more, and other than a little bit of slicing and dicing, this is relatively fast and simple to make. This is almost always served as an appetizer in a Chinese restaurant, but if you added some pork to this, or some little fun-sized meatballs, it would make a fantastic meal. Serve with extra sliced green onions on top.
Provided by Chef John
Time 1h5m
Yield 4
Number Of Ingredients 16
Steps:
- Soak dried shiitake mushrooms in hot water, stirring occasionally, until soft, 15 to 20 minutes. Drain well and slice into thin strips.
- Whisk soy sauce, vinegar, ground white pepper, and sesame oil together in a small bowl for hot and sour mixture; set aside until needed.
- Whisk cornstarch and water together in another small bowl for slurry; set aside until needed.
- Heat vegetable oil in a saucepan over medium-high heat. Add ginger, sliced green onions, and shiitake mushrooms. Cook, stirring, for about 2 minutes. Pour in chicken broth and bring up to a simmer. Reduce heat to medium and simmer for 5 minutes.
- Stir in carrot, red pepper, bamboo shoots, tofu, and the hot and sour mixture. Let simmer for 5 minutes.
- Raise heat to medium-high and bring to a boil. Stir the soup slowly with a spoon while transferring in the beaten eggs in a steady stream to create thin ribbons. Keep stirring until the soup comes back to a boil. Reduce heat to medium.
- Stir the cornstarch slurry to make sure it's well blended, then slowly drizzle it into the soup while stirring constantly. Soup should thicken up within 1 to 2 minutes. Turn off heat, taste for seasoning, and serve.
Nutrition Facts : Calories 192.5 calories, Carbohydrate 18.7 g, Cholesterol 99.1 mg, Fat 8.8 g, Fiber 1.8 g, Protein 11 g, SaturatedFat 1.6 g, Sodium 1979.3 mg, Sugar 6.1 g
SWEET 'N' SOUR SALAD DRESSING
For the salad, Molly relies on a tangy dressing she's been whipping up since childhood. "This is my signature dressing,: she writes. "I don't know where it came from originally, but I still have the tattered recipe card, written in my childish scrawl."
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a jar with a tight-fitting lid, combine the first seven ingredients; shake well. Serve over salad greens.
Nutrition Facts :
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