Dressings/Condiments

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dressings-condiments

Avocado "Mayonnaise" (Paleo)

1 Medium -Large Avocado
1/2 lemon, juiced
1/4 tsp., Sea Salt
1 pinch cayenne Pepper
1/4 C. Extra Virgin Olive Oil

Scoop out the avocado flesh and put it into a blender or Food Processor,
Add lemon juice, salt and cayenne pepper and blend together.

With blender running, add olive oil slowly. You may have to stop the machine several times and stir ingredients.
Puree to a smooth creamy mixture.

Makes 3/4 Cup

Lemon Vinaigrette

Makes about 1/2 cup

Ingredients Lemon Vinaigrette:
1 tablespoon grated lemon zest
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1 teaspoon sugar
3 tablespoons extra-virgin olive oil
kosher salt
freshly ground black pepper

Directions Lemon Vinaigrette:
In a small non-reactive bowl, combine the lemon zest, lemon juice, Dijon mustard & sugar.
Stir with a whisk until thoroughly blended.
Whisking continuously, slowly drizzle in the olive oil to form a smooth emulsion. Season to taste with salt & pepper.

Easy Herb Vinaigrette

1 cup olive oil
2 cloves garlic, minced
1/3 cup apple cider vinegar
2 tsp sugar
24 basil leaves, chopped

In a bowl, combine basil, garlic and sugar.
In a separate bowl, whisk together oil and vinegar. Add to basil and garlic, blending well.

Makes 1 1/2 Cups

Summer Bruschetta

1 1/2 lbs. Roma tomatoes
1/2 cup fresh basil leaves
1 T. fresh oregano leaves
1 T. minced garlic
1 T. balsamic vinegar
1 T. olive oil
1 t. fresh lemon juice
Salt and pepper to taste
1/2 inch crusty French bread slices
Garlic flavored olive oil

For tomato spread, seed and chop tomatoes; chop the basil and oregano. Mix with garlic, vinegar, and 1 T. olive oil and lemon juice in a bowl.
Season with salt and pepper.
Spoon into a serving bowl.

For Bruschetta: brush bread with garlic flavored olive oil.
Grill for 5 to 8 minutes or until toasted.

Homemade Ranch Dressing

1 tsp parsley
1 tsp basil
1 tsp dill
1 tsp chives
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/2 tsp pepper
1 cup mayonnaise
1/2 cup sour cream or Greek yogurt
Optional: 1 jalapeno chopped

Add all ingredients to a blender and blend until mixed well.
For a spicy jalapeno ranch, add the chopped jalapeno and blend.

Store in a glass jar in the fridge until ready to use.

Dairy Delicious Dip

8 oz Cream cheese -- softened
1/2 C. Sour cream
1/4 C. Sugar
1/4 C.Packed brown sugar
1 To 2 Tbsp. maple syrup

In a small mixing bowl, combine cream cheese, sour cream, sugars and syrup to taste;
beat until smooth. Chill.

Serve with fresh fruit such as strawberries, sliced apples etc.

Yield: 6 servings

"Munching on fruit becomes so much more fun when there's a sweet, creamy dip to dunk your slices in." - Karen Kenney

Parmesan Dressing~Carrabba's Italian Grill

1/4 C. milk
1/2 C. mayonnaise
1/4 C. grated parmesan cheese
1 tsp. white wine vinegar
1/4 tsp. Worcestershire sauce

Gradually blend milk into mayonnaise.
Mix in cheese, vinegar and Worcestershire sauce. Chill.
Serve on tossed salad greens.

Makes ¾ cup

Low Fat Sweet Yogurt Dressing

1 cup Plain, nonfat yogurt
1/4 cup Raisins -- (golden are nice)
1/4 cup Chopped nuts; (walnuts -- pecans, or other)
1 1/2 tablespoons Honey

Mix all ingredients, and chill overnight. Serve cold.

Makes about 1.5 cups.
Note: Fresh chopped fruit becomes a special salad or a light dessert with this dressing.

Blue Cheese Dip

2 ounces Blue cheese -- crumbled
1/2 cup Sour cream
1/2 cup Mayonnaise

Place everything in food processor and process till smooth.Chill.
Serve with celery sticks and Buffalo Chicken Wings

Serving Size : 4

Blue Cheese Vinaigrette

1/4 C. olive oil
1/4 C. red wine vinegar
1 clove garlic, minced
2 ounces blue cheese

In a small bowl, mix together olive oil, vinegar, and garlic.
Crumble bleu cheese into the bowl and mix well

Dill Dip

2 cup sour cream
2 cup Mayo
3 tbs minced onion
3 tbs parsley flakes
3 teaspoons Beaumont spice
3 teaspoons dill weed
1 tea curry powder.. (opt)

Mix well, and chill...
Serve with cut up Veggies

Vinaigrette For Green Salad- Ina Garten

1 teaspoon Dijon mustard
1 teaspoon minced fresh garlic
3 tablespoons champagne vinegar
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
Salad greens or mesclun mix for 6 to 8 people

Directions
In a small bowl, whisk together the mustard, garlic, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper.
While whisking, slowly add the olive oil until the vinaigrette is emulsified.

Place the salad greens in a medium bowl and add enough dressing to moisten.
Sprinkle with a little extra salt and pepper, if desired, and serve immediately.

Salsa Fresca

6 roma (plum) tomatoes, diced
1 sweet onion, diced
1 medium red bell pepper, diced
1 medium yellow bell pepper, diced
1 bunch cilantro, finely minced
1 lime, juiced
1 teaspoon salt, or to taste'

In a bowl, mix the tomatoes, onion, red bell pepper, yellow bell pepper, cilantro, lime juice, and salt.
Cover and refrigerate until ready to serve.

Zucchini-Pepper Relish

3 lbs zucchini, seeded if necessary
3 onions
2 sweet red peppers
1/4 cup pickling salt
2 1/2 cups sugar
1 1/2 cups white vinegar
1 1/2 teaspoons dry mustard
1 teaspoon celery seeds
1/4 teaspoon black pepper
1/2 teaspoon turmeric
1 tablespoon water
2 teaspoons cornstarch

In a food processor, finely chop zucchini, using an on/off motion.

Put zucchini in a large bowl. Finely chop onions in food processor.

Add to zucchini in the bowl.

Remove seeds from, and finely chop peppers by hand.

Add to bowl.
Sprinkle everything with salt. Stir to blend.

Russian Dressing

6 tablespoons Splenda or equivalent liquid Splenda
1/4 cup plus 2 teaspoons white vinegar
1/2 cup oil
1/2 cup Better "Heinz" Ketchup
1 1/2 teaspoons celery salt
1/2 teaspoon paprika
Pinch celery seed

Put all of the ingredients in a jar or bowl and blend well with a stick blender. Keep refrigerated. You will need to stir it well before using.

Makes about 20 tablespoons

Do not freeze

Per 2 Tablespoons: 104 Calories; 11g Fat; trace Protein; 2g Carbohydrate;trace Dietary Fiber; 2g Net Carbs

Russian Dressing

2/3 cup sugar
1 tsp. paprika
1/2 cup salad oil
1/4 cup vinegar
1 tsp. salt
4 Tbsp. minced onion
1/2 cup ketchup
juice of 1/2 lemon

Directions:

Mix all ingredients and shake well. Refrigerate.

Fresh Fruit With Orange Cheese Dip

Dip:
1 pkg. cream cheese softened
1 C. marshmallow cream
Grated rind from 1 orange

Fresh Fruits:
Pears
Apples
Grapes
Pineapple
Melon
Orange or lemon juice

Combine dip ingredients; mix well. Slice washed pears and apples; dip into lemon or orange juice to prevent browning; drain. Pour dip into bowl; place in center of large platter.

Arrange fruit around dip Fresh Fruit With Orange Cheese Dip

Bleu Cheese Salad Dressing

3 cloves garlic,minced
2 (4 oz.) cartons bleu cheese, crumbled
1 tsp. salt
1 quart mayonnaise
2 Tbsp. Worcestershire sauce
1/2 cup chopped parsley (or 1 Tbsp. dried)
1 medium onion, minced
1 tsp. dry mustard
1 (16 oz.) carton sour cream
1 cup wine vinegar

Directions:

Mix all together and refrigerate.

Poppy Seed Vinaigrette Dressing

1/4 cup granulated sugar
1 tablespoon sesame seeds
1-1/2 teaspoons poppy seed
3/4 teaspoon minced red onion
1/8 teaspoon Worcestershire sauce
1/8 teaspoon paprika
2 tablespoons cider vinegar 1/4 cup vegetable oil

Combine first 7 ingredients in a blender.

Add small amounts of oil at a time with blender on slow until dressing is creamy and thick.

Serve with Spinach Salad or fresh strawberries Poppy Seed Vinaigrette Dressing

Vegetable Dip (Low Fat)

1/2 cup reduced−calorie or light mayonnaise
1 1/2 cups plain non−fat or low−fat yogurt
4 scallions, chopped
1/4 cup fresh lime juice
2 cloves garlic, minced
One 10−ounce package frozen chopped spinach, thawed, drained, and squeezed dry
Raw vegetables for serving

In a bowl, combine all of the ingredients except the raw vegetables.
Cover and refrigerate for 30 minutes to allow the flavors to blend.

Serve with cut raw vegetables

Blue Cheese Dressing (Low Carb)

1 tablespoon sour cream
2 teaspoons mayonnaise
2 teaspoons heavy cream
1 tablespoon blue cheese
1 teaspoon powdered ranch dressing mix
.

How to Prepare:
Mix all together and chill before serving.

NOTES : Counts for ranch dressing mix not included in totals.

1 Carbs Per Serving: 1g total

Cucumber Dressing

3 medium cucumbers
2 small onions
1/4 C. sugar
1/4 C. lemon juice
1/4 tsp. garlic powder
2 tbsp. Worcestershire sauce
1 quart mayonnaise

Process cucumbers and onions in a food processor.
Stir in sugar lemon juice, garlic powder, and Worcestershire sauce.
In a medium-sized bowl, combine cucumber mixture and mayonnaise.

Yogurt & Bleu Cheese Dressing

1/2 C. plain yogurt
2 tbsp. olive oil
Juice of 1 lemon
1 clove garlic, minced
1 to 2 ounces bleu cheese, crumbled

Mix all ingredients in a blender.

Veni Vedi Vinaigrette-Alton Brown

2 ounces red wine vinegar
2 teaspoons Dijon mustard
2 garlic cloves, mashed
1/4 teaspoon kosher salt
3/4 cup olive oil

Place red wine vinegar, Dijon mustard, garlic and salt in a glass or metal container with a tight fitting lid and shake to combine.
Add olive oil and shake vigorously, until dressing emulsifies and thickens to the consistency of cream.

Let dressing sit for 1 hour at room temperature before straining out garlic and serving.

Dressing can be refrigerated, but should be brought to room temperature and shaken again before serving.

Yield: 1 cup

Roquefort Vinaigrette

2 to 3 ounces roquefort cheese
6 tbsp. olive oil
2 tbsp. sour cream
4 tsp. sherry vinegar
Salt

Combine cheese, sour cream, and vinegar in a blender.
Stir in olive oil and add salt.

Roquefort Dressing

8 ounces roquefort cheese
1 13-ounce can evaporated milk
1 quart mayonnaise
2 garlic cloves, minced

Combine roquefort cheese and milk in a saucepan. Cook, stirring, over low heat until
cheese melts.
Add mayonnaise and garlic.
Cover and refrigerate to blend flavors.

Ceaser Dressing

3 tbsp. sour cream
1 egg, slightly beaten
1 tsp. garlic salt
Pepper
3 tbsp. olive oil
2 tsp. white wine vinegar

Mix together well

Parsley-Lime Dressing

1/4 C. olive oil
1/2 C. lime juice
1 tbsp. fresh parsley, chopped
1/4 tsp. fresh oregano, chopped
Salt and pepper

Mix together

Oregano Vinaigrette

1 tbsp. red wine vinegar
2 tsp. lemon juice
1 clove garlic, minced
1/2 tsp. fresh oregano, chopped
Salt and pepper
1/4 C. olive oil

Mix all together.

French Dressing

1 C. sugar
1/2 C. red wine vinegar
1 C. olive oil
1 tsp. garlic salt
1/2 tsp. paprika
Pepper
2 tsp. onion, minced
1 (18-oz.) bottle catsup

Combine all ingredients in a blender.