Tomatoeswithcreamydressing Recipes

Steps:

• Cut tomatoes into quarters; puree in a food processor. Pass through a strainer into a bowl; discard seeds and skin.
• Using a rubber spatula, press cottage cheese through a strainer into tomatoes. Add remaining ingredients; whisk to combine. Refrigerate until ready to use.

Steps:

• combine all ingredients in medium bowl.
• chill for 1 hour.
• Serve over a garden fresh salad and enjoy!

Steps:

• Stir together the flour and 1 teaspoon of the House Seasoning in a shallow pie plate or baking dish. In a separate baking dish, whisk together the eggs and buttermilk. In a third baking dish, stir together the panko and remaining 2 teaspoons House Seasoning.
• Pour enough oil to come 1 inch up the sides of a large cast-iron skillet and heat to 375 degrees F over medium-high heat.
• Working with one tomato slice at a time, dredge the in the flour mixture, shaking to remove any excess. Dip in the egg wash, letting any excess drip off. Coat in the panko mixture and then place on a plate. Repeat with the remaining tomato slices. Working in batches, fry the tomatoes until golden brown, about 3 minutes per side. Drain on a wire rack set in a sheet tray and sprinkle with salt while still hot. Serve warm with Spicy Ranch Dressing.
• Stir together the ranch dressing, sriracha, sour cream and paprika in a small bowl. Season with salt and pepper.
• Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.

Steps:

• In a non-reactive bowl, whisk together the oil and vinegar until completely combined. Add the garlic, half the tomatoes and half the tarragon. Season with salt and pepper and stir to coat. Cover and chill 6 hours.
• Strain the mixture through a fine sieve and discard the solids. Stir in the remaining tomatoes and tarragon. Serve over slices of fresh tomato.
• BYOC: Use your favorite herb here and tailor this dressing to the meal or your family's favorite flavors... fresh thyme oregano, basil, chervil, parsley, anything goes! Try serving this sweet and tangy dressing tossed with fresh baby spinach, a baby mesclun mix or even butter lettuce and blue cheese.

Steps:

• In a large stainless steel bowl, put the egg yokes in and whisk using a thin wired whip until the eggs turn light yellow. Add the oil, slowly whipping continuously. Add the red wine vinegar and all other ingredients. Voila!

Steps:

• Combine all ingredients in a small saucepan over medium heat.
• Bring to a boil, whisking often, then reduce heat and simmer, uncovered, for 5 minutes.
• Cover the dressing until cool, then refrigerate it until well chilled.

Steps:

• Process vinegar, shallot, garlic, oregano, mustard, 1/2 tsp salt, and 1/2 tsp pepper in blender until shallot and garlic are finely chopped, about 15 seconds.
• Add mayonnaise and sour cream, and continue to process until smooth, about 10 seconds.
• Add feta and pulse until just incorporated, about 5 pulses.

Steps:

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