|Louis Osteen's Charleston Cuisine|
|by Louis Osteen|
Since 1979, Louis Osteen has been making Charleston mouths water with his sumptuous upscale adaptations of Lowcountry fare.
Results 1 - 10 of 52 for louis dressing
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Prepare the first ... bowl. Make the Louis dressing together. Beat 1/4 ... soft peak and fold it into the Louis dressing. Cover and chill. Makes 4 servings.
Line 4 salad ... Pour 1/4 cup Louis Dressing on top of ... teaspoon lemon juice into 1/4 cup whipping cream, whipped. Season to taste; chill thoroughly.
Spoon over lettuce bed with tomato wedges; sliced, hard boiled eggs and crab pieces.
A California original. Great over cooked shrimp, tomato slices or hard cooked eggs. Place all ingredients in blender container; cover. Blend until ...
Combine first 4 ... Sprinkle with salt. Arrange crab meat, tomatoes, eggs and cucumber over lettuce. Spread dressing over Crab Louis. Yield: 6 servings.
Toss together. Chill 30 minutes.
Cook shells to ... salad bowls with lettuce leaves. Place about 1 cup salad in each bowl. Garnish each salad with 3 tomato wedges and serve with dressing.
Just before serving, ... celery, olives and dressing. Serve on ... olives. 4-5 servings. Toss gently. Refrigerate 30 minutes before combining with Crab Louis.
Combine dressing; mix well. Add remaining ingredients; mix lightly. Chill.
First, never let ... batter and fry. Or cool shrimp and dip in tomato sauce mixture. Or break up into salad and serve with Louis Dressing. Makes 3 cups.
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