- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Favorite Dressing spinoff (homemade)
Posted on 11/8/18 at 3:29 pm
Posted on 11/8/18 at 3:29 pm
Seeing the favorite wing sauce thread got me thinking of how to make homemade ranch and blue cheese. But i didnt want to limit it to that.
So what are some good homemade dressing recipes?
I make this Caesar dressing from emerils allt he time and it is realyl good.
Caesar Dressing
So what are some good homemade dressing recipes?
I make this Caesar dressing from emerils allt he time and it is realyl good.
Caesar Dressing
Posted on 11/8/18 at 3:50 pm to CarRamrod
Special Caesar House Dressing
One pint Mayonnaise,
One boiled egg
One tbsp. Worschestire Sauce
One teaspoon crushed whole black pepper
1/4 cup buttermilk
One teaspoon salt
4 cloves of garlic
Blend, let sit overnite
Posted on 11/8/18 at 4:06 pm to CarRamrod
I make a raspberry vinaigrette. I don't have a recipe, I just adjust ingredients and mix in the food processor until it tastes how I like it
Raspberries
Cider Vinegar
Olive Oil
Dijon Mustard
Garlic
Salt
Pepper
Lemon juice if I have a lemon
Raspberries
Cider Vinegar
Olive Oil
Dijon Mustard
Garlic
Salt
Pepper
Lemon juice if I have a lemon
Posted on 11/8/18 at 4:19 pm to CarRamrod
I thought this was going to be about cornbread dressing, or rice dressing.
Posted on 11/8/18 at 4:34 pm to CarRamrod
Sensation dressing:
¼ cup vegetable oil
¼ cup olive oil
Juice of 2 lemons
3 garlic cloves, minced
2 teaspoons Steen’s Cane Vinegar or white wine vinegar
1 teaspoon sugar
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoons Romano cheese, grated
3 lemon basil leaves, minced
I usually double the recipe so I'll have plenty of dressing.
¼ cup vegetable oil
¼ cup olive oil
Juice of 2 lemons
3 garlic cloves, minced
2 teaspoons Steen’s Cane Vinegar or white wine vinegar
1 teaspoon sugar
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoons Romano cheese, grated
3 lemon basil leaves, minced
I usually double the recipe so I'll have plenty of dressing.
Posted on 11/8/18 at 6:29 pm to CarRamrod
My version of Caesar's Salad Dressing is very similar to Emiril's with the exception of me using just a bit of Worcestershire sauce in mine.
My wife once worked for a company with 25 people in her office and one day they decided on a "Pot Luck" lunch with everybody bringing something to contribute. She asked me to make the salad.
I did a Caesar's Salad with Romaine, my dressing and homemade croutons to go with it. It went over so well that they wanted me to make them salads a couple times a month.
My wife once worked for a company with 25 people in her office and one day they decided on a "Pot Luck" lunch with everybody bringing something to contribute. She asked me to make the salad.
I did a Caesar's Salad with Romaine, my dressing and homemade croutons to go with it. It went over so well that they wanted me to make them salads a couple times a month.
Posted on 11/8/18 at 8:30 pm to CarRamrod
There are several in the Recipe Book.
Posted on 11/8/18 at 11:42 pm to CarRamrod
Come-back Salad Dressing or Remoulade Sauce for Shrimp
Need
1/2 Cup - Ketchup
1/4 Cup - Mayonnaise
1 Teaspoon - Worcestershire sauce
1 Teaspoon - Lawry’s Garlic Salt
1 Teaspoon - Yellow Prepared (French’s) Mustard
1 Teaspoon - lemon juice
Mix all ingredients in a suitably sized bowl. Adjust color with ketchup (darker) or Mayonnaise (lighter)
Add 1-2 Tablespoons of Prepared Horseradish sauce and another 1/4 cup of ketchup for shrimp remoulade sauce (for boiled shrimp).
Dijon Vinaigrette
Need
1 medium shallot, minced
1 Tablespoon Dijon mustard
3 Tablespoons white wine
1/2 cup olive oil
Kosher Salt
Freshly ground black pepper
Directions
Whisk together the shallot, mustard, vinegar, and liquid in a small bowl. Slowly whisk in the olive oil, then season with salt and pepper.
Green Goddess Dressing
This dressing is best when made a day ahead to give the flavors time to meld.
Need
1/2 cup sour cream
1 cup mayonnaise
3 Tablespoons lemon juice
1 garlic clove, finely chopped
1 Tablespoon anchovy fillets or anchovy paste
1/4 cup green onion, chopped
1 1/2 Tablespoons fresh tarragon, chopped
2 Tablespoons fresh chives, chopped
1/4 cup fresh flat-leaf parsley, coarsely chopped
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Directions
Purée all ingredients together in a food processor until creamy and pale green. Cover and chill 8 hours.
Honey Mustard Salad Dressing
Need
Zataran’s Creole Mustard
Honey
Mix equal parts honey and Zataran’s Creole Mustard. Stir and serve as a salad dressing or with chicken nuggets.
Mango and Plum Salsa
Need
2 ripe mangos cut in 1/4 inch pieces, save as much of the juice as you can
6 ripe red plums, cut in 1/4 inch pieces, save as much of the juice as you can
1/2 Red Onion fine mince (2 Tablespoons)
2 teaspoon Lawry’s garlic salt
2 T coarsely chopped fresh cilantro
1 teaspoon lime zest
The juice from 2 limes
1 T sugar or honey
4 T water
It is acceptable to macerate some of the plums and mango to make a little juice if the salsa seems dry. Be careful to leave most of the mango and plums cut in pieces and not mashed. This salsa needs to be chunky.
The salsa is best if it is made 2-3 hours ahead and chilled. This stuff would be wonderful on a Ms. Paul’s fish stick
Ranch Salad Dressing Mix
Need:
1/4 Cup Black Pepper
1 1/2 Cup Parsley Flakes
1/2 Cup Garlic Salt
2 Tablespoons Kosher Salt
1/4 Cup Granulated Garlic
3/4 cup Granulated Onion
2 Tablespoons Dill Weed
To mix
2 cups mayonnaise
2 cups buttermilk
1 1/2 cups sour cream
1 teaspoon of lemon juice
Directions
Combine all ingredients. Mix well and store in an airtight container. This makes about 3 ½ cups of dry mix.
To Make Dressing,
Whisk together 2 Tablespoon of mix with 2 Cups each of mayonnaise and buttermilk 1 ½ Cups sour cream, & 1 teaspoon Lemon Juice. Refrigerate for 2 hours. Makes 1 ¾ Quarts
Posted on 11/8/18 at 11:55 pm to CarRamrod
Italian......Ranch too and what some people don't realize is the reason its better in restaurants is because its buttermilk ranch. So buy buttermilk ranch in stead of regular.
Popular
Back to top
Follow TigerDroppings for LSU Football News