| THIS PAGE CONSISTS OF MADE FROM SCRATCH SALAD DRESSINGS .. ENJOY! |
THOUSAND ISLAND
SALSA POR ENSALADAS
SALSA POR ENSALADAS
2 CUPS MAYONAISE
1/2 CUP KETCHUP
14 CUP SWEET PICKLE RELISH
1/4 CUP MINUS 1 TABLESPOON SUGAR
1/2 TEASPOON WORCESTERSHIRE SAUCE
1/2 TEASPOON LEMON JUICE
1/2 CUP KETCHUP
14 CUP SWEET PICKLE RELISH
1/4 CUP MINUS 1 TABLESPOON SUGAR
1/2 TEASPOON WORCESTERSHIRE SAUCE
1/2 TEASPOON LEMON JUICE
Mix all ingredients together & leave in the frig for a couple of days . Thats it!
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COLE SLAW DRESSING
DELICIOSO
DELICIOSO
1 EGG YOLK
3 TABLESPOONS SUGAR
1 TABLESPOON PREPARED MUSTARD
2 TABLESPOONS BUTTER
1/2 CUP WHITE VINEGAR
1/2 CUP HALF & HALF
3 TABLESPOONS SUGAR
1 TABLESPOON PREPARED MUSTARD
2 TABLESPOONS BUTTER
1/2 CUP WHITE VINEGAR
1/2 CUP HALF & HALF
| In a medium saucepan, stir together the yolk, sugar, mustard, butter & vinegar. Whisk together over medium heat until thick. Remove from heat & cool. Whisk in the half & half. Refrigerate until using. |
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EXCELENTE
EXCELENTE
HONEY MUSTARD DRESSING
1/3 CUP PREPARED MUSTARD
1/3 CUP HONEY
2 TABLESPOONS SOY SAUCE
1/2 CUP MAYONNAISE
1/2 TEASPOON GARLIC POWDER
1/3 CUP HONEY
2 TABLESPOONS SOY SAUCE
1/2 CUP MAYONNAISE
1/2 TEASPOON GARLIC POWDER
| In a small bowl whisk together all ingredients until well blended. The mixture will be very creamy & thats it. Simple... |
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PERFECTO
PERFECTO
EMERALD ISLE HORSERADISH DRESSING
3/4 CUP BUTTERMILK
1/4 CUP MAYONNAISE
1/4 CUP SCALLIONS, CHOPPED
3 TABLESPOONS BASIL
1 TABLESPOON PARSLEY
1 TABLESPOON LEMON JUICE
1 TABLESPOON BOTTLED HORSERADISH
SALT & PEPPER TO TASTE
1/4 CUP MAYONNAISE
1/4 CUP SCALLIONS, CHOPPED
3 TABLESPOONS BASIL
1 TABLESPOON PARSLEY
1 TABLESPOON LEMON JUICE
1 TABLESPOON BOTTLED HORSERADISH
SALT & PEPPER TO TASTE
| In a blender or food processor combine the first 6 ingredients. Blend well until smooth. Add salt & pepper to taste, process briefly to blend flavors. |
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RECIPE PROPERTY OF HORSERADISH.ORG. USED HERE WITH PERMISSION
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ESQUISITO
ESQUISITO
TOMATO & SPICE DRESSING
1/2 CUP MIRACLE WHIP
2 TABLESPOONS KETCHUP
1 TABLESPOON HEINZ 57 SAUCE
1 TABLESPOON LIGHT CORN SYRUP
2 TABLESPOONS KETCHUP
1 TABLESPOON HEINZ 57 SAUCE
1 TABLESPOON LIGHT CORN SYRUP
| Combine all ingredients & stir with a wooden spoon until well blended. This can be kept in the refrigerator for up to 4 weeks. |
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COMIDA CON SABOR
COMIDA CON SABOR
CUCUMBER RANCH
1 CUP MAYONNAISE
1 CUP BUTTERMILK
2 MEDIUM CUCUMBERS, PEELED, SEEDED & PUREED
2 TABLESPOONS FINELY CHOPPED ONION
2 TABLESPOONS MINCED PARSLEY
2 TABLESPOONS CELERY SEED
1/4 TEASPOON GARLIC POWDER
1/4 TEASPOON ONION POWDER
1/8 TEASPOON CAYENNE PEPPER
1/4 TEASPOON SALT
1/4 TEASPOON PEPPER
1/4 TEASPOON PAPRIKA
1 CUP BUTTERMILK
2 MEDIUM CUCUMBERS, PEELED, SEEDED & PUREED
2 TABLESPOONS FINELY CHOPPED ONION
2 TABLESPOONS MINCED PARSLEY
2 TABLESPOONS CELERY SEED
1/4 TEASPOON GARLIC POWDER
1/4 TEASPOON ONION POWDER
1/8 TEASPOON CAYENNE PEPPER
1/4 TEASPOON SALT
1/4 TEASPOON PEPPER
1/4 TEASPOON PAPRIKA
Combine all ingredients & mix well. Place in a container
with a lid. Refrigerate for at least 2 hours before serving.
with a lid. Refrigerate for at least 2 hours before serving.
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FANTASTICO
FANTASTICO
CATALINA DRESSING
1/4 TEASPOON PEPPER
1/4 CUP VINEGAR
1/2 CUP KETCHUP
1/2 TEASPOON SALT
1/2 CUP SALAD OIL
1 SMALL ONION, FINELY CHOPPED
1/2 CUP SUGAR
1/4 CUP VINEGAR
1/2 CUP KETCHUP
1/2 TEASPOON SALT
1/2 CUP SALAD OIL
1 SMALL ONION, FINELY CHOPPED
1/2 CUP SUGAR
| Beat all ingredients together except oil. Gradually beat in the oil. Refrigerate until using. |
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MEZCLA BUENO
MEZCLA BUENO
BLUE CHEESE DRESSING
1 CUP SOUR CREAM
1/4 CUP BUTTERMILK
4 OUNCES BLUE CHEESE, CRUMBLED
2 TEASPOONS MINCED FRESH PARSLEY
1 TEASPOON WORCESTERSHIRE SAUCE
1/2 TEASPOONS GARLIC POWDER
KOSHER SALT & PEPPER TO TASTE
1/4 CUP BUTTERMILK
4 OUNCES BLUE CHEESE, CRUMBLED
2 TEASPOONS MINCED FRESH PARSLEY
1 TEASPOON WORCESTERSHIRE SAUCE
1/2 TEASPOONS GARLIC POWDER
KOSHER SALT & PEPPER TO TASTE
| Combine all ingredients in a medium bowl, stir well to combine. Pour into a container with a lid & refrigerate for several hours & or overnight before serving. This allows the flavors to blend together. |
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RECETA CON SABOR
RECETA CON SABOR
STRAWBERRY BALSAMIC VINAIGRETTE
12 OUNCES STEMMED STRAWBERRIES
3/4 TEASPOON DRIED BASIL LEAVES
3/4 TEASPOON DRIED OREGANO LEAVES
3/4 TEASPOON DRIED THYME LEAVES
3/4 TEASPOON MINCED GARLIC
1/2 TEASPOON SALT
1/2 TEASPOON PEPPER
1/3 TEASPOON RED PEPPER FLAKE
1/4 CUP PLUS 2 TABLESPOONS BALSAMIC VINEGAR
1/4 CUP PLUS 2 TABLESPOONS OLIVE OIL
GRANULATED SUGAR IF NEEDED
3/4 TEASPOON DRIED BASIL LEAVES
3/4 TEASPOON DRIED OREGANO LEAVES
3/4 TEASPOON DRIED THYME LEAVES
3/4 TEASPOON MINCED GARLIC
1/2 TEASPOON SALT
1/2 TEASPOON PEPPER
1/3 TEASPOON RED PEPPER FLAKE
1/4 CUP PLUS 2 TABLESPOONS BALSAMIC VINEGAR
1/4 CUP PLUS 2 TABLESPOONS OLIVE OIL
GRANULATED SUGAR IF NEEDED
| Puree strawberries in a processor or blender. Transfer to a bowl. Add the dried herbs, garlic, salt, pepper, & pepper flakes. Whisk thoroughly. Whisk in vinegar. While whisking add oil in a slow steady stream. Adjust seasoning with more salt & pepper. Balance flavors with a small amount of sugar if needed. |
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RECIPE COURTESY OF THE CALIFORNIA STRAWBERRY COMMISSION USED HERE WITH PERMISSION
MI ABUELA'S SALSA
MI ABUELA'S SALSA
GRANNY'S SALAD DRESSING
1 CUP VEGETABLE OIL
3/4 CUP WHITE WINE VINEGAR
1 CUP WHITE SUGAR
1/2 CUP KETCHUP
1/2 TEASPOON SALT
2 TEASPOONS WORCESTERSHIRE SAUCE
1 ONION, CHOPPED
3/4 CUP WHITE WINE VINEGAR
1 CUP WHITE SUGAR
1/2 CUP KETCHUP
1/2 TEASPOON SALT
2 TEASPOONS WORCESTERSHIRE SAUCE
1 ONION, CHOPPED
| Prepare this dressing in a large jar with a tight fitting lid. Mix all ingredients & shake until sugar is dissolved. Refrigerate until using. Shake well again before serving. |
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RICO GUSTO
RICO GUSTO
CREAMY PEPPER DRESSING
1/4 CUP MAYONNAISE
1/4 CUP SOUR CREAM
2 TABLESPOONS MILK
2 TEASPOONS VINEGAR
1 TEASPOON BLACK PEPPER
1/4 TEASPOON GARLIC SALT
1/4 TEASPOON ONION POWDER
1/4 CUP SOUR CREAM
2 TABLESPOONS MILK
2 TEASPOONS VINEGAR
1 TEASPOON BLACK PEPPER
1/4 TEASPOON GARLIC SALT
1/4 TEASPOON ONION POWDER
| Mix all ingredients in medium bowl until well blended. Cover & refrigerate overnight. Stir well again before serving. |
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FRESCO y RAPIDO
FRESCO y RAPIDO
MY OWN HOUSE DRESSING
1 1/2 LEMONS, JUICED
1 CUP GRATED PARMESAN CHEESE
2 TABLESPOONS GARLIC SALT
3/4 CUP MAYONNAISE
1 CUP MILK
1 CUP GRATED PARMESAN CHEESE
2 TABLESPOONS GARLIC SALT
3/4 CUP MAYONNAISE
1 CUP MILK
| Mix together lemon juice, cheese, garlic salt & mayonnaise until smooth. Stir in milk, adjusting the amount to as thick or thin as you like it. Cover & refrigerate over night or at least 8 hours before using. |
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TE' GUSTO EL
TE' GUSTO EL
