bout 11 oz of the creamy Italian dressing to the mixture in the
Boil potatoes, eggs and onion.
Fry bacon and crumble.
Mix altogether using equal amounts of sour cream and creamy Italian dressing.
Salt and pepper to taste.
Combine Italian dressing, vinegar and water.
Let stand for 2 minutes, then add mayonnaise and stir.
eaten eggs, 1/4 cup creamy Italian dressing, bread crumbs, onion, herb seasoning
For the Creamy Balsamic Dressing:
Whisk together garlic, mayo, lemon juice, dijon mustard, sugar, Nature's Seasoning, and salt until well combined. Add the balsamic vinegar and whisk well. Slowly add in the olive oil (while whisking).
For the Salad:
Add all ingredients to a large bowl (more or less of each ingredient depending on personal preferences). Toss with desired amount of dressing and serve.
rying pan on high heat for 3 mins, until crisp. Mix
In a 1 quart container combine the corn oil, garlic and sugar. Shake well. Add vinegar and shake well again.
Fill the container the rest of the way with Italian dressing, leaving just enough room to add one egg. Add the egg, and blend with a blender or hand-held blender for about 2 minutes.
Peel potatoes& chop in chunks& boil 20-min. or until just barely cooked.
Drain.
Fry bacon until crisp; onion till soft (in same pan).
Grease a 4-cup casserole.
Layer potatoes with bacon-onion mixture.
Pour dressing over all.
Sprinkle cheese over top.
Bake in pre-heated 325 F oven for one hour OR until bubbly.
Creamy Italian dressing will give a bit more of a bite.
Creamy Caesar is also very good.
Cook pasta as directions call for.
Drain and cool.
Add remaining ingredients, except dressings.
First, add the regular Italian dressing.
Mix and refrigerate.
One hour before serving, pour and mix creamy Italian dressing.
Cook rotini in boiling water until tender; drain and let stand to cool.
Add the remainder of ingredients and mix with creamy Italian dressing.
Cover and refrigerate for about 1 hour before serving.
sugar, 1/4 teaspoon salt, Italian seasoning, and a pinch cayenne
Cook pasta according to package directions.
Line a large salad bowl with salad greens.
In a separate container, mix pasta, tomatoes, broccoli, onion, green pepper, carrots and red cabbage. Pour in approximately 1/4 cup of creamy Italian dressing, followed by the light Italian dressing to desired taste; toss.
Put mixture in salad bowl, sprinkle with McCormick Salad Supreme seasoning. Cover and refrigerate until ready to serve.
Cook rice according to package instructions, however, substitute chicken broth for the water.
Stir in sour cream, creamy Italian dressing, water chestnuts, jalapeno pepper and pepper juice.
Place in a greased 9 x 13-inch casserole dish. Cover with Monterey Jack cheese.
Bake in a 350\u00b0 oven for 20 minutes.
Bake crescents and let cool.
Spread on softened cream cheese mixed with sour cream or creamy Italian dressing to spreadable consistency.
Cover with vegetables.
Sprinkle with shredded cheese.
Cover and chill until served.
Put 7 to 8 beans together, then roll bacon around it.
Put in baking dish.
Pour 1/4 bottle French dressing over the beans, then pour creamy Italian dressing over it just to cover.
Marinate overnight.
Lightly grease bottom of baking dish.
Dip chicken in beaten eggs.
Roll chicken in cornflakes (both sides).
Line them in the baking dish.
Cover the chicken with creamy Italian dressing. Bake at 350\u00b0 for 1 hour.
Cover with foil for only the first 30 minutes.
Serve over rice or with noodles.
Cook ziti and set aside. Cook spinach just until thawed and drain. Combine dressing, Ricotta cheese, Parmesan, milk, nutmeg and 1 cup Mozzarella cheese. Stir in noodles, spinach and all other ingredients together in a large casserole and bake 35 to 40 minutes at 350\u00b0 until lightly browned.
Sprinkle with remaining Mozzarella cheese and let stand for 5 minutes before serving.
Marinate button mushrooms in creamy Italian dressing several hours or overnight.
Serve in dressing with toothpicks.
Place chicken in crock pot. It may be frozen if the chicken is the smaller, split and trimmed type of boneless breast.
Cube the entire block of cream cheese and place evenly over the chicken.
Pour the Italian dressing over the chicken and cheese, making sure to get some dressing on each part of the chicken.
Cook on med-low, 6-8 hours.
Before serving, stir gently to combine juices, dressing and cheese thoroughly to use as sauce. Serve with pasta or rice, or dumplings as above.
Mix dressing and Italian dressing.
Toss lettuce with 1/4 cup of the dressing mixture.
Brush cut surfaces of rolls with remaining dressing mixture.
Fill rolls with meat, process cheese food, vegetables and lettuce mixture.
Makes 4 sandwiches.