|Dress 'Em Out|
|by James A. Smith|
For hunters who want more know-how on processing their catch from field to table, Dress'em Out is the complete source.
1 - 10 of 573 for french dressing
This is a basic recipe; herbs such as fresh basil, oregano and thyme may be added for variation. In a blender or food processor, process garlic and ...
Skip the expensive bottled dressing at the supermarket ... make a Catalina style dressing, add 1 tablespoon of tomato puree or 1/4 cup diced ripe tomatoes.
Your vinaigrette will ... enough of this French dressing to cover and ... pepper, thyme, oregano, basil, lemon peel or other citrus zest, mint, scallions, etc.
Blend or shake vigorously in a jar with a tightly fitting lid until well combined. Dressing may be refrigerated for up to 3-4 days.)
Put in mixture in order above. Oil has to be cold and add very slowly. Whip at full speed until very thick. Then add vinegar (slow speed on mixer) ...
Have all ingredients very cold, put in a jar, close and shake until mixed. We make ours using a hand blender. The onion juice must be very fresh to ...
Combine all ingredients ... about 5 tablespoons French Dressing Mix. Enough for ... Dressing. Combine and shake in jar until blended. Chill. Makes 1 1/4 cup.
Mix French Dressing ingredients in a ... center of the platter. Place meat mixture over lettuce and top with shredded cheese and tomato wedges. Serves 4-6.
Makes 1/2 cup dressing. To basic French dressing, add: 1/4 ... basil French dressing, add: 2 shallots, finely chopped 1 tbsp. chopped parsley 1 tbsp. chives
Combine dry ingredients. ... soup. Beat until dressing is thick. Dressing ... and choose a lower sodium tomato soup such as "Special Request" by Campbells.
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