Sam Choys Garlic Ranch Salad Dressing Recipes

Steps:

• Whisk mayonnaise, buttermilk, onion, vegetable oil, eggs, sour cream, parsley, garlic powder, pepper, and salt together in a bowl until dressing is creamy, about 30 seconds. Store dressing in a 1-quart jar in refrigerator for up to 1 week.

Steps:

• Combine all ingredients and whisk until thoroughly blended.
• Chill.

Steps:

• combine all ingredients and whisk until thoroughly blended and then CHILL.
• Serve on green salads, Enjoy.

Steps:

• In a food processor, combine the Mayonnaise Nouvelle, roasted garlic, fresh garlic, green onion, parsley, oregano, basil, and chives. Process until the garlic and herbs are pureed.
• With the processor on, slowly pour in the buttermilk and season with the salt and pepper. The dressing will be thick and creamy.
• This dressing will keep for 2 to 3 days in an airtight container in the refrigerator.
• First, make yogurt cheese by draining the yogurt as follows. Line a colander with cheesecloth and place in a bowl. Spoon the yogurt into the colander. Refrigerate and let drain for at least 1 hour. Discard the liquid in the bowl.
• In a food processor, combine the yogurt cheese, tofu, and garlic. Process until the mixture is pureed, about 3 minutes. Add the remaining ingredients. Process again to combine, about 3 minutes. Adjust the seasoning with additional salt or pepper, to taste.
• This dressing will keep for up to 2 weeks in an airtight container in the refrigerator.

Steps:

• 1. Cover the chicken with the marinade, and refrigerate for 1 to 2 hours. 2. Heat the oil in a wok until hot but not smoking (350 degrees on a deep-fry thermometer). Drop in the rice noodles and remove as soon as they puff up. (Don't brown them.) Drain on paper towels and break into bite-size pieces when cool. Set aside. 3. Cut the wonton wrappers into strips and deep-fry them until golden brown in the same oil you used for the noodles. Drain on paper towels and set aside. 4. As soon as everything else is done, and the iceberg lettuce and other vegetables are sliced, chopped and refrigerated, you can cook the chicken. Fry breasts (skin on) in 2 tablespoons of oil until they are golden brown. Start on high heat, then finish on medium. After you turn the heat down, you can baste the chicken with marinade. Continue basting, using about 1/2 cup of marinade in all, until the liquid is absorbed and chicken is nicely browned. When done, let cool to room temperature and cut into strips. 5. Toss shredded lettuce, cabbage, bean sprouts and remaining vegetables together with the chicken and bite-size pieces of rice noodles in a mixing bowl. Add half the macadamia nuts and half the fried wonton strips, and toss with the salad, reserving remaining nuts and wonton strips for garnish. 6. Arrange a bed of your favorite leaf lettuce on individual salad plates. Use 1/4 of the remaining macadamia nuts, 1/4 of the remaining wonton strips, and a spring of cilantro to garnish each salad. Asian chicken marinade: Blend 1/4 cup cornstarch and 1 tablespoon brown sugar and set aside. Mix together 1 cup each soy sauce and salad oil; 1/4 cup each minced fresh cilantro and mirin (Japanese sweet rice wine); 2 tablespoons each minced fresh garlic, peeled and minced fresh ginger, and thinly sliced green onion; 1 teaspoon each sesame oil and salt, and 1/2 teaspoon white pepper. Slowly add the cornstarch mixture to the marinade, whisking constantly to prevent lumps. Makes 2 3/4 cups. Sweet-and-sour cucumber vinaigrette: Blend 1 cup each white wine vinegar and grated cucumbers, 3/4 cup granulated sugar, 1/2 cup water, 1 1/2 teaspoons peeled and grated fresh ginger and pinch of salt until sugar dissolves. Chill. Makes 2 cups.