Reheat the leftover steaks in aluminium foil in oven.
Meanwhile, place all the salad ingredients in a large bowl.
In a blender or food processor, place all the ingredients for the dressing and mix well until creamy.
Pour half (or to taste) of dressing over the salad, mix well.
Arrange salad in plates and top with warmed steak.
Spoon some of the leftover dressing over the meat.
Sprinkle with freshly grated parmesan cheese.
Enjoy!
In a very large bowl, combine lettuce,spinach,radicchio,red onions,green olives,mushrooms,eggs,hearts of palm and bacon; toss well.
Add crumbled blue cheese, croutons and about 1/2 to 3/4 of Lemon Basil Dressing; toss until well mixed.
Divide salad among 4 dinner plates, garnish with cherry tomato halves and top salads with crispy fried onions.
For Lemon Basil Dressing:.
Combine all ingredients,add seasoned salt and garlic pepper to taste.
Mix well; refrigerate until serving.
Refrigerate any leftover dressing.
bout 2 tablespoons/serving). Refrigerate leftover dressing for up to 1 week.
In a large salad bowl, toss the romaine, cucumber, tomatoes and onion.
In a jar with a tight-fitting lid, combine the dressing ingredients; cover and shake well. Serve with salad. Refrigerate any leftover dressing.
For the marinade, mix together vinegar, sugar, garlic and chili pepper in a bowl. Stir until the sugar has dissolved. Place turkey and ham in a shallow bowl and pour in vinegar mixture. Set aside.
For the dressing, whisk together honey, rice vinegar, peanut oil and sesame oil in a bowl.
To assemble, toss together spinach, onion, herbs, drained meats and mango. Drizzle with dressing and sprinkle with sesame seeds to serve.
Make two recipes of cornbread according to the
ip.
Drizzle the salad dressing inside the pita bread.
Cut zucchini lengthwise into 1/2 to 3/8 inch thick slices.
Place in oval casserole dish and add dressing.
Flip slices around to coat with dressing.
Cook directly on outdoor barbecue on medium heat for approximately 8-10 minutes or until zucchini is golden with grill marks.
Baste frequently with leftover dressing, turning often.
Fix dressing and stuff into game hens.
Seal each hen separately and tightly in aluminum foil.
Seal any leftover dressing tightly in foil.
Place sealed hens in crock pot with extra dressing packet on top.
Cook on low 12 hours.
Cook
chicken
parts
in plenty of broth.
Chop chicken and add to dressing mixture.
Add broth from chicken or turkey until dressing
is soupy.
Mix with your hands.
Spray baking pan or grease.
Bake until done at 350\u00b0.
If salt is added to chicken or turkey, don't add salt to dressing.
Best way is to taste it.
Combine first 7 ingredients in a large bowl.
For dressing, combine vinegar,sugar, salt, mustard, and onion in a blender.
Cover and process until smooth.
While processing, gradually add oil in a steady stream.
Drizzle over salad.
Gently toss to coat.
Refrigerate leftover dressing.
In large bowl, combine dressing, broth, butter and egg; mix well.
Press into the bottom and up the sides of an ungreased 10-inch pie plate; set aside.
bowl and add the dressing.
Let marinate for at
In a blender, put all the ingredients for the blueberry dressing and blend well. Set aside. Do not refrigerate as it will solidify.
In a bowl, mix arugula, radicchio, and mushrooms and transfer to a large plate or four individual plates. Top with leftover blueberries and shaved Parmesan cheese (if you are using any).
Serve with the dressing.
Chopped turkey and dressing are mixed with leftover vegetables.
Add enough cooked noodles with dried instant soup mixes.
Add mushroom soup and enough gravy so mixture, when mixed all together, is moist.
I have even added red pepper, green pea pods and corn.
Pour into greased 9 x 13 x 2-inch pan.
Bake at 350\u00b0 for 30 minutes.
Wash and dry mint leaves and watercress in a salad spinner.
Toss the packaged salad leaves and watercress in a salad bowl and top with tomatoes and onion.
Add beef slices, torn into bite-sized pieces.
Mix dressing in a bowl, stir well to combine.
Cover salad with spicy dressing.
Top with mint leaves and serve with rotti for a twist.
Marinate leftover vegetables (broccoli, asparagus, carrots, beans, etc.) in Italian dressing.
Refrigerate and serve as salad or as a condiment.
Put first 5 ingredients into medium bowl. Toss.
Cider dressing: combine remaining 8 ingredients in small bowl. Chilld for at least 10 minutes to blend flavors.
Drizzle dressing over salad. Toss well.
Combine& mix all the dressing ingredients and set aside.
In large bowl, toss lettuce, tomatoes, chillies, and olives.
To serve, layer in the following order: 1/2 lettuce mixture, 1/2 dressing, 1/2 picante, 1/2 cheese, 1/2 chips.
Repeat the step above layering the remainder ingredients in the same order.
This is one of those recipes that can be changed up by adding other ingredients such as beans and using different types of cheeses.
ell mixed.
Beat the dressing together well with a fork