RANCH DRESSING
Whisking together your own buttermilk dressing is easy and makes every salad (or any other dippable dish) just that much more delicious and special. You can use homemade mayonnaise or a high-quality prepared variety.
Provided by Food Network Kitchen
Categories condiment
Time 10m
Yield about 1 1/3 cups
Number Of Ingredients 9
Steps:
- Mash the garlic and salt to a paste with the side of a chef's knife. In a medium bowl, whisk together the garlic, mayonnaise, 1/4 cup buttermilk, parsley, chives, scallion, vinegar and pepper to taste. If the sauce is very thick, thin the dressing with a couple tablespoons more of the buttermilk. Use immediately or store covered, in the refrigerator, for up to 3 days.
CORNBREAD DRESSING
Complete the Thanksgiving feast with this classic Cornbread Dressing recipe from Food Network.
Provided by Claire Robinson
Categories side-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F.
- In a large skillet over medium heat, melt 2 tablespoons of the butter; add the onions and season with salt and pepper, to taste. Cook, stirring often, until light golden, about 6 to 8 minutes and remove from the pan to a small plate. Raise the heat to medium-high and add the water, scraping up the brown bits from the bottom of the skillet and allowing the water to simmer just a couple of minutes to infuse in the onion flavor. Remove from the heat.
- Put the cornbread in a large mixing bowl. Melt the remaining 6 tablespoons butter in a small pan over medium heat and let it bubble until the milk solids to start to turn golden. Add the sage leaves and briefly fry until beginning to crisp, about 30 seconds. With a slotted spoon, remove sage and put on top of cornbread to drain and crisp. Remove the butter from the heat. Add the eggs and cooked onions to the cornbread and pour the browned butter over the mixture. Season with salt and pepper, to taste. Add the onion infused water, a tablespoon at a time, gently folding, until cornbread is evenly moistened but not soggy. Pour the dressing into a 9 by 11-inch baking dish and bake in the preheated oven until the top is golden brown in color and the dressing is set in the middle, about 30 minutes.
AVOCADO WITH SIMPLE DRESSING
I love to eat an avocado for lunch, but I don't like it plain, this is always good, and I always have the ingredients on hand, sometime I use Balsamic Vinegar, or Rice Vinegar, but the amounts stay the same
Provided by XandersMom
Categories Lunch/Snacks
Time 5m
Yield 1 avocado, 1 serving(s)
Number Of Ingredients 6
Steps:
- Scoop Avocado into a bowl.
- Wisk dressing ingredients together, adjust to taste, and pour over Avocado. Enjoy!
VOLCANO SURPRISE WITH LEMON MOUSSELINE CAKE
Provided by Jacques Pépin
Categories Egg Dessert Bastille Day Lemon Party Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 10 to 12 servings
Number Of Ingredients 20
Steps:
- To make the lemon mousseline cake:
- Put the egg yolks, sugar, grated lemon rind, and vanilla in a bowl, and mix well with a whisk until smooth and thick. Add the potato starch and flour, and mix with a whisk.
- Preheat the oven to 350 degrees. In another bowl, beat the egg whites until firm. Add about one-third of the egg whites to the egg-yolk mixture, and mix with a whisk to lighten the batter. Fold the remainder of the egg whites into the batter. Pour the batter into a buttered 9-inch springform pan.
- Bake on a cookie sheet in the 350-degree oven for approximately 35 minutes. The cake should be nice and puffy as it comes out of the oven. Let cool in the pan in a warm place. The cake will shrink slightly but remain moist and spongy inside.
- Prepare the base of the volcano surprise:
- Butter the center of a round ovenproof platter and slice the cake horizontally into four layers. Place one of the cake slices on the buttered platter. Spoon the ice cream onto the cake slice, mounding it in the center, and smooth with a spatula.
- Cover the top of the ice-cream mound completely with cake, breaking the remaining slices of cake into large pieces, as needed, to make them fit snugly and over the filling entirely. (Any leftover cake can be frozen for future use.) Sprinkle the cognac over the cake. At this point, the dessert can be placed in the freezer while you prepare the rest of it.
- For the soufflé mixture:
- In the bowl of a mixer fitted with a whisk attachment, beat the egg whites until firm. Meanwhile, mix the egg yolks and the vanilla in a separate bowl with a fork just until blended. When the egg whites are firm, add the sugar fairly quickly, and continue beating with the whisk for another 15 to 20 seconds to incorporate it. Gently fold the egg yolks into th egg whites with a spatula. Spoon some of the souffé mixture on top of the ice-cream cake, and smooth and round it into a conical shape.
- Preheat the oven to 400 degrees. You should have approximately a 1-inch thickness of the soufflé mixture on the cake, with the soufflé higher in the center. Spoon the rest of the soufflé mixture into a pastry bag fitted with a fluted tip, and make a spiral decoration all around the bottom of the volcano. Continue decorating the cake as you like with the remainder of the soufflé mixture.
- Embed the hollowed-out half-lemon shell in the center of the top of the volcano. Work quickly, so the ice cream and the soufflé coating remain firm. Bake in the 400-degree oven for 12 to 15 minutes. The outside of the cake should be nicely browned, and it should be just set inside.
COLESLAW SURPRISE
I tried this for the first time when I last made those addictive Hushpuppy-Fried Shrimp. I was afraid the slaw might be too sweet with the apple and pineapple but it wasn't. I had never had a slaw made with cream cheese before so didn't know what to expect. I'll be making this again.
Provided by TPubmgjbd
Categories Pineapple
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Mix together cabbage, apples, celery and nuts.
- In a separate bowl, combine cream cheese and pineapple.
- Add mayonnaise, if desired.
- Fold cream cheese dressing into slaw mixture.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 273, Fat 19.9, SaturatedFat 8.9, Cholesterol 41.6, Sodium 132.8, Carbohydrate 22.4, Fiber 3.2, Sugar 17.8, Protein 4.8
CAULIFLOWER-CHEDDAR BAKE
Stuffing mix and sharp cheddar make frozen cauliflower florets into a delicious side dish casserole. Well, there's also the surprise ingredient in play.
Provided by My Food and Family
Categories Home
Time 40m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350ºF.
- Mix dressing and milk until blended. Add to combined remaining ingredients in large bowl; mix lightly.
- Spoon into 13x9-inch baking dish sprayed with cooking spray.
- Bake 25 to 30 min. or until cauliflower is heated through and lightly browned.
Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
More about "surprise dressing recipes"
10 SALAD DRESSINGS YOU CAN MAKE IN MINUTES | BBC GOOD …
From bbcgoodfood.com
Estimated Reading Time 4 minsPublished 2016-08-24
- Honey & mustard. Sweet with a little bit of heat, this is another popular combination. Just five storecupboard ingredients stand between you and salad perfection.
- Sesame & soy. If you're looking for a subtly nutty, savoury flavour then this Asian-style dressing is ideal. Just add 2 tbsp soy sauce, 2 tbsp toasted sesame oil, 2 tbsp groundnut oil, juice of 1 lime, ¼ tsp chilli flakes and 1 tsp honey to a small bowl and stir together.
- Sherry & sultana. Plump, juicy sultanas and subtly sweet vinegar go nicely together in this orangey dressing. Whisk together the zest and juice of 1 orange, 4 tbsp sherry vinegar and 6 tbsp extra virgin olive oil in a small bowl.
- Parsley. This light, herby dressing with a hint of garlic goes well with fish, pasta salad or a nutrient-packed tabbouleh. It's not overwhelming and it's just a shake away.
- Caper and anchovy. Garlic and anchovy is the ultimate savoury and salty combination. Finish with a drizzle of red wine vinegar and a handful of versatile capers.
- Ginger & wasabi. Add a little heat to your standard salad with this zingy ginger dressing. To make, grate a thumb-sized piece of ginger into a small bowl.
- Sweet chilli. With a slight kick that won't blow your head off, this sweet and sticky chilli dressing adds a little something extra to any simple side salad.
- Tahini. This cool, delicate, sesame-based dressing goes well with Middle Eastern style salads or drizzled over griddled halloumi. To make, stir together 2 tbsp tahini with the juice of 1 lemon, salt, pepper and 6 tbsp water in a small bowl.
- Minty yogurt. What could be better than crunchy cucumber chunks and a light, minty sauce? To make, roughly chop ½ small pack of mint and a ¼ cucumber.
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