shanks & pour the Italian salad dressing over them. Refrigerate at least
Place chicken breasts and mushrooms in crock pot.
Mix together the Italian Salad Dressing mix and water.
Pour over chicken and cover crock pot.
Cook on low for 3 hours.
Meanwhile set out cream cheese-I like to cube it while it's cold.
When 3 hours is up, remove chicken and mushrooms with a slotted spoon.
Whisk the cream cheese with the liquid in crock pot.
When well incorporated, return chicken and mushrooms to crock pot and cover.
Cook for 1 1/2 hours on low.
Plate and shred fresh Parmesan to taste.
Serve.
In a glass 9 x 11 baking dish, place cleaned and trimmed chicken breasts, and season with salt and pepper, if desired.
Pour Italian salad dressing over to coat and let marinate in the fridge for 1 hour.
Preheat oven to 350 degrees.
After the hour of marinating, turn chicken breasts over and sprinkle evenly with oregano and grated parmesan cheese.
Bake in a 350 degree oven for 1 hour (or until juices run clear), checking after 45 minutes to make sure they do not get over-cooked.
For the dressing; whisk all the ingredients together, then season with salt and pepper to taste.
Cover and chill for 2 hours before serving.
For the salad; place the first 6 ingredients in a large glass bowl; toss to combine.
Serve with dressing on the side.
Fry the bacon pieces in a medium size skillet until crisp. Drain on paper towels and reserve the fat in the skillet.
Saute the bread slowly in the hot bacon fat until crisp and browned. Make the salad dressing.
Combine the salad greens, bacon, croutons and Blue cheese in a salad bowl.
Add the dressing; toss and serve immediately.
Makes 6 portions.
Cook potatoes unpeeled. (they don't fall apart this way!).
Drain and cool.
Peel and cut into cubes.
Stir in onion, italian salad dressing, salt, and pepper.
Cover and refrigerate ate least 2 hours.
Toss with mayonnaise.
Add celery and eggs, mixing gently.
Cut 1 to 2 inches off bottom of asparagus spears.
Place in gallon sized zip top plastic bag.
Pour 8 ozs Italian Salad Dressing in bag with asparagus.
Marinate for at least 1 hour in refrigerator.
When ready, preheat oven to 400 degrees.
Wrap 3 asparagus stalks with 1 slice of bacon.
Place on foil lined cookie sheet.
Bake 20-30 minutes on 400 degrees until bacon crisp up. May have to turn over half way through cooking time.
Remove from pan to cool slightly.
I usually get around 10 to 12 bundles.
Enjoy!
Marinate sliced turkey in Italian salad dressing for 30 minutes. Drain
Combine ingredients and you have a delicious Thousand Island house dressing.
asta with 1/3 cup Italian-style dressing in a large bowl
nd add to my favorite dressing recipe alog with some of the
In bowl, combine Italian salad dressing, lemon juice, salt, pepper and Tabasco sauce.
Place halibut steaks in sauce.
Let stand 30 minutes, turning once.
Place fish on grill, basting occasionally, with dressing mixture.
Cook fish for 5 to 7 minutes on each side or until fish flakes easily when tested with fork. Before serving, sprinkle with Parmesan cheese.
Dice green pepper and onion.
Saute until golden brown in Italian salad dressing.
Add chicken breasts.
Add additional Italian salad dressing, few shakes oregano, garlic powder and pepper.
Cook until done.
Can serve over rice, if desired.
Chop up peppers into bite size pieces, removing seeds & stems.
Heat oil in skillet over medium heat for 2-3 minutes.
Add peppers and saute until tender, stirring frequently.
Add Italian salad dressing to the peppers.
Mix the peppers and Italian dressing together.
Saute for 2 more minutes.
Remove from heat and serve.
nion or red onion and Italian salad dressing; toss to mix then
Marinate chicken in Viva Italian salad dressing for 1 hour minimum in a tinfoil lined baking dish.
Roll chicken in the mixture of Parmesan cheese and Rice Krispies.
Place chicken back into Viva Italian salad dressing.
Bake at 350\u00b0 for 1 hour.
Cut up Italian sausage links into bite sized chunks.
Cube potatoes (with skins).
Place in baking dish, then add Italian salad dressing over all.
Bake uncovered at 350 until sausage is no longer pink and potatoes are tender, approximately 45-50 minutes.
Note: Sometimes I speed up the cooking time by microwaving the potatoes a little before baking in the oven...
Fill sandwich roll with ingredients.
Add salt, pepper and about two tablespoons Italian salad dressing.
Roll in aluminum foil and bake about 10 to 15 minutes at 350\u00b0.
Place peeled potatoes in a glass baking dish.
Mix Italian salad dressing with melted butter.
Pour over potatoes and coat well.
Bake at 300\u00b0, covered, until done.
May be browned under broiler for roasted taste.
Boil whole potatoes, with peeling, until a full rolling boil. Remove from heat and cover.
Let them sit for 20 minutes, then slice them about 1/4-inch thick and place on cookie sheet.
Salt and pepper them, then coat with Italian salad dressing; let marinate in refrigerator for 1 hour, then grill or cook in oven.