Recipes On Rails: New Recipes tagged dressing

Basic Vinaigrette

Thu Jan 08 08:28:35 UTC 2009

Ingredients:

2.0 tablespoon Vinegar, Wine
3.0 tablespoon Oil, Olive
1.0 pinch salt
1.0 pinch Pepper, White

Instructions:

Combine ingredients and whisk or use blender.

Servings: 4
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/616-basic-vinaigrette

Goat Cheese Vinaigrette

Wed Jan 07 05:28:17 UTC 2009

Ingredients:

1.0 cup Cheese, Chevre
0.25 cup Vinegar, Rice Wine
0.25 cup Vinegar, Wine
1.0 teaspoon Oregano
0.5 teaspoon salt
0.25 teaspoon Pepper, Black
2.0 tablespoon Shallots diced
1.0 teaspoon Garlic minced
2.0 clove Garlic, Roasted small
2.0 teaspoon honey
0.75 cup Oil, Grapeseed

Instructions:

Mix all ingredients except oil in a blender till well mixed. NOTE: High speed will heat the mixture and turn it very liquid. This is OK if you give it time to cool. When cold from the fridge, it will be close to solid.

While blender is running, add oil in a slow stream so it's emulsified. Allow to sit for some time before serving.

Servings: 12
Prep Time: 15 minutes
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/572-goat-cheese-vinaigrette

Bill's Blue Cheese Dressing

Tue Jan 06 10:29:17 UTC 2009

Ingredients:

0.75 cup sour cream
0.6 pound mayonnaise
1.0 teaspoon Worcestershire Sauce
0.5 teaspoon Dijon Mustard Powder
0.25 teaspoon salt
0.25 teaspoon Pepper, Black
0.25 teaspoon Garlic Powder
0.25 pound Cheese, Blue crumbled

Instructions:

Whisk together everything but the cheese.

Stir in the cheese.

Cover and refrigerate for 24 hours.

Servings: 12
Prep Time: 15 minutes
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/571-bill-s-blue-cheese-dressing

Pumpkin Seed Vinaigrette

Thu Jan 08 12:04:07 UTC 2009

Ingredients:

Default
0.5 cup Apple Cider
2.0 tablespoon Pumpkin
4.0 tablespoon Pumpkin Seeds - Toasted
0.25 cup Vinegar, Rice
0.75 cup Oil, Olive

Instructions:

Toast the pumpkin seeds in a pan. Add to remaining ingredients in a
blender. Blend on high speed until smooth. Season with salt and pepper.

Contributor: Great Chefs

Servings: 1
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/19-pumpkin-seed-vinaigrette

Rosemary Oil

Tue Jan 06 05:51:53 UTC 2009

Ingredients:

Default
0.33 pound Oil, Olive
2.0 tablespoon Rosemary - Fresh
2.0 clove Garlic

Instructions:

Slowly warm the extra virgin olive oil with 2 tablespoons rosemary
(or given amount of dried rosemary) and 2 garlic cloves until the
garlic begins to color, about 3 minutes. Turn off the heat and set
aside until needed. (Watch the garlic so that it doesn't burn or
it will become bitter.)

Servings: 1
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/37-rosemary-oil

Mango Citrus Vinaigrette

Mon Jan 05 16:58:14 UTC 2009

Ingredients:

Default
1.0 each Shallots
2.0 tablespoon Ginger
1.0 can Mangos
0.67 cup Vinegar, Rice Wine
0.34 cup Orange Juice
0.67 cup Oil, Canola

Instructions:

Peel and chop the shallot
Use only fresh ginger. Peel and chop.

While blender is running, add the shallot and ginger. Blend till pieces stick to the blender walls.
Drain the mangos (should be in light syrup) and add to the blender...
Add the vinegar and the OJ. Slowly add the oil.

This is wonderful over fish. The picture is Chilean Sea Bass over greens with some cooked lentils.... Jan rated this dish highly :)

Servings: 20
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/46-mango-citrus-vinaigrette

Lime Scallion Vinaigrette

Wed Jan 07 17:49:34 UTC 2009

Ingredients:

Default
0.25 cup Lime Juice
3.0 each Scallions
1.0 tablespoon Mustard, Dijon
2.0 tablespoon honey
0.5 pound Oil, Olive
1.0 teaspoon salt

Instructions:

Blend everything but the oil and then slowly add the oil

Pictured is with grouper served over barley. This vinaigrette is bold, and I couldn't see it with other starches. Jan says she'd prefer orzo, which was probably my 2nd choice.... I'd think it would have to be plain, no cooked in onions or other veggies.....

Dressing would be good on greens, or fish.... can't see it with anything else.

Servings: 10
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/47-lime-scallion-vinaigrette

Hoisin Dressing

Tue Jan 06 11:17:54 UTC 2009

Ingredients:

Default
3.0 tablespoon Vinegar, Rice
0.25 cup Oil, Canola
1.0 tablespoon Hoisin Sauce
2.0 teaspoon sesame seeds
1.0 teaspoon Sugar
2.0 teaspoon Ginger minced
0.25 teaspoon Garlic

Instructions:

mince the ginger and the garlic and mix ingredients together, adding the oil slowly.

Yes, it's only 1/4 clove of garlic.

I added more oil, making it in the blender, till it was as thick as I wanted.

Servings: 3
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/63-hoisin-dressing

Miso Dressing

Wed Jan 07 06:30:45 UTC 2009

Ingredients:

Default
0.33 cup Vinegar, Rice
2.0 tablespoon miso
2.0 clove Garlic
1.0 tablespoon Sugar
2.0 teaspoon Ginger chopped
0.5 cup Oil, Olive

Instructions:

put everything but the oil in a blender and mix. Slowly add the oil

Servings: 1
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/79-miso-dressing

Caesar Salad

Thu Jan 08 03:32:12 UTC 2009

Ingredients:

Default
1.0 clove Garlic
2.0 each Anchovy Fillets
1.0 dash Worcestershire Sauce
1.0 each egg yolks
1.0 tablespoon Vinegar, Wine
0.25 pound Oil, Olive
3.0 tablespoon Cheese, Parmesan

Instructions:

Here's a picture of all the ingredients.

All the ingredients are subject to personal taste. I do NOT like a dressing that's so overpowering that it flavors anything else you're eating. So I limit my caesar to one garlic clove, which you mash in the bowl.

The garlic should be mashed to where you can barely see it...

The mashing realy releases the garlic flavor. I let it sit a few minutes in the bowl, and then I lightly scrape out the pulp. At first, you may not think there is much, but it does collect.

Next, I add the anchovies... Again, this is an ingredient that some people love, and some hate. I'm not an anchovy pizza person, but they're a must in a caesar salad.

The anchovies also get smashed into a paste and smeared around the bowl...

Next the egg yolk. You can coddle the egg by placing it in boiling water for one minute before cracking it. Raw or coddled, separate the white, and use only the yolk.

Whisk the egg yolk around the bowl.

Add a few drops of Worcestershire Sauce, once again, to taste.

Whisk that in, and then add the vinegar.

This also gets whisked in.

You add the oil, slowly, until it reaches the right consistency. I use a squeeze bottle....whisking as the stream of oil is added.

And you keep whisking. Notice the change in color.

And whisking, adding oil all along, until it starts to thicken nicely. Then add the parmesan cheese, and whisk in.

Add the lettuce and toss.

Plate and enjoy.

Caesar salad with shrimp

Servings: 4
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/45-caesar-salad