To make the dressing: In a food processor or blender, combine the yogurt, buttermilk, Parmesan, lemon juice, eggs, vinegar, soy sauce, and mustard. Process until smooth. To make the salad: Bring a large pot of water to a boil. Add the corn, cover, and remove... - 44.414

Peel and chop the hard-boiled eggs. Place all of the ingredients in a blender and puree until smooth. Covered and refrigerated, this dressing will keep for about 5 days. - 27.2554

MAKING 1) Add the first nine ingredients in a blender. 2) Puree the mixture till smooth. 3) Keep the motor running and add oil slowly in a stream. 4) Blend in water. SERVING 5) Serve immediately. - 40.0274

MAKING 1. To prepare the dressing for the salad, in a blender or food processor, process the tomatoes, anchovies, egg yolk, garlic and vinegar until well blended and smooth in consistency. 2. With the motor running on a low speed, gradually pour in the oil... - 44.685

MAKING 1) Into a blender container, slice the cucumber. 2) Cover the container and blend on high speed till the cucumber is pureed. 3) Stop the blender as and when required to push the cucumber down from the sides. 4) Measure the cucumber and then, if... - 43.0262

GETTING READY 1) Preparation of the dressing : In a small jar with a tight-fitting lid, mix together olive oil, vinegar, mustard, anchovies and salt and shake thoroughly. Keep the dressing aside for later use. MAKING 2) For croutons : In a medium... - 48.6057

Place lettuce in large bowl; set aside. In small bowl, whisk together Egg Beaters, oil, lemon juice, mustard, garlic and pepper until well blended. To serve, pour dressing over lettuce, tossing until well coated. Serve with Parmesan cheese if desired. - 36.3643

In food processor or blender, combine soup, chicken broth, vinegar, 2 tablespoons Parmesan cheese and Worcestershire sauce; process until smooth. In large salad bowl, combine lettuce and 1 cup dressing; toss well to coat. Top with chicken and croutons;... - 35.7031

Coarsely grate the roll without being too fussy about evenness of size. In a large skillet, heat 1/4 cup of the oil and saute the pressed garlic until it just begins to sizzle. Add the crumbs and stir-fry them until they are golden. Sprinkle with cheese, and... - 40.1996

FOR THE CROUTONS, preheat the oven to 325°F. Scatter the bread cubes in an even layer on a baking sheet. In a small bowl, combine the butter, garlic, thyme, parsley, and tarragon. Drizzle the butter mixture over the bread cubes and stir to evenly coat the... - 42.5709

1. Prepare the croutons. While they are baking, half-fill a small saucepan with water and bring to a simmer over moderate heat. Slide in the egg and cook for 5 minutes. Using a slotted spoon, plunge the egg into cold water; when cool enough to handle, peel... - 32.5183

Combine egg white and lemon juice in an airtight container. Cover and refrigerate for at least 2 days or up to 4 days. Place egg mixture in a food processor or blender. Add oil, garlic, mustard, Worcestershire, and salt. Whirl until blended. Season to taste... - 45.0181

1. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Saute the chicken until cooked through, about 5 minutes per side. Remove it to a plate to cool for 10 minutes (or grill the chicken on a stovetop grill). 2. While the chicken is... - 39.9581

Place the garlic, egg yolks, mustard, sugar and cayenne in a blender or food processor. With the machine running, very slowly add the oil in a thin stream until mixture reaches the consistency of mayonnaise. Stir in the lemon juice, buttermilk, cheese, chives... - 38.2146

Make the dressing: In a blender blend together the tahini, the lemon juice, the garlic paste, and the cayenne, with the motor running add the oil in a stream, blending until the dressing is emulsified, and season the dressing with salt. In a bowl toss the... - 35.5175

For dressing, in blender container combine cottage cheese, cut up banana, orange juice, and honey. Cover and blend till smooth. Stir in sesame seed or poppy seed. In medium bowl combine orange, apple, sliced banana, and strawberries; toss to mix. Spoon fruit... - 36.2755

In a large salad bowl, whisk together salad dressing, mustard, and Worcestershire. Add chicken and salad greens and toss well. Season with pepper, sprinkle cheese and cheese straw pieces on top, and toss again. Serve immediately. - 33.3195

1. Spread each tortilla with spreadable cheese to within 2 inches of edges. Sprinkle romaine evenly over the lower half of each tortilla. 2. In a bowl, toss together tuna, tomatoes and dressing. Spoon over the lettuce on each tortilla. Sprinkle with... - 22.314

Grill the chicken breast for 6 minutes per side or until cooked through. Fry the bacon until crisp, drain the fat and cool the meat. While chicken cooks, place the garlic, egg yolks, mustard, sugar and cayenne in a food processor or blender. With the machine... - 43.2745

In a food processor or blender place minced garlic, anchovy paste, Egg Beater, mustard, Worcestershire sauce, lemon juice, vinegar, salt, and pepper. Process 30 seconds. Add liquid Butter Buds and blend 30 more seconds (makes 1 1/4 cups). Slice chicken thinly... - 40.2768

Drain liquids from corn and beans; combine vegetables with radishes in a medium size bowl. Blend mayonnaise or salad dressing, pickle relish, lemon juice and salt in a small bowl; fold into vegetable mixture. Serve in a lettuce lined bowl. - 24.9953

MAKING 1. In a blender jar, combine all the ingredients. 2. Cover the jar with its lid and process the ingredients for 10 to 15 seconds at medium high speed, until they are well amalgamated. SERVING 3. Use the dressing to make a simple, quick and healthy... - 32.8286

MAKING 1) Take a blender container and combine all ingredients in it. 2) Process the ingredients to form a smooth paste. SERVING 3) Use the dressing over your favorite salad and enjoy. - 27.1842

Make bed of lettuce and watercress in large salad bowl. Arrange tomatoes, radishes and peaches in attractive pattern on top. Drizzle with Mustard Dressing. Mustard Dressing: Combine 1/4 cup vegetable oil, 3 tablespoons white wine vinegar, 4 teaspoons... - 28.6523

Combine cottage cheese, dill pickle, and carrots in a medium size bowl. Fold in sour cream and mayonnaise or salad dressing until well blended. Chill until serving time. Sprinkle lightly with paprika, if you wish. - 25.5708

MAKING 1) In a large saucepan, fill water and bring it to a boil over heat. 2) Place the bean sprouts in and blanch them for 1 minute. 3) Drain the bean sprouts on a colander. Refresh under cold running water and drain well. 4) In a large bowl, place the bean... - 48.1129

Place in blender, 1 egg, 2 tablespoons tarragon vinegar, lemon juice, sugar and mustard. Cover and blend a few seconds. Remove cover and with motor running slowly, pour in the oil in a steady stream, blending until smooth. Add anchovies, tarragon and garlic... - 37.9276

GETTING READY 1. Wash the Brussels sprouts well and remove all the discolored outer leaves 2. With a sharp knife on a cutting board, thinly slice the sprouts MAKING 3. In a large bowl, tip in the Brussels sprouts, carrot, apple and walnuts and mix... - 36.6578

In a large saucepan of boiling salted water cook the penne for 7 to 8 minutes, or until it is slightly tender. Add the asparagus, the zucchini, and the summer squash, and cook the mixture, stirring, for 2 minutes. Add the shrimp and cook them, stirring, for 1... - 39.803

MAKING 1)In a blender, blend together green tomatoes, onion, pepper and salt. 2)In a colander, let the vegetable mixture drain overnight. 3)In a Dutch oven, bring to boil the mixture containing vegetables, vinegar and sugar. 4)Cool the mixture. 5)Stir... - 45.6494

Cut core from cabbage; place cabbage in large pan and pour boiling, salted water in hole from core. Cover and let sit for 15-20 minutes, until leaves are soft enough to peel from head unbroken. Cover peeled leaves (in same pan) with additional boiling water... - 44.9367

GETTING READY 2) Place all the ingredients in a blender. MAKING 2) Process the ingredeints on low speed and then on medium until smooth. SERVING 3) Serve the dressing on salads or over the baked potates, for a change. - 27.8256

GETTING READY 1) In a blender, put the mustard and vinegar. MAKING 2) Process the mustard and vinegar on low speed and add oil gradually. 3) Add yogurt and garlic. 4) Transfer in a covered jar and store in refrigerator. SERVING 5) Serve it as an... - 31.4259

MAKING 1.In the container of electric blender, put vinegar and mustard. 2.Process the two on low by putting oil in between. 3.Once done, stir in garlic and yogurt. 4.Put the mixture in a bowl with cover and refrigerate. SERVING 5.Use on salads. - 34.983

MAKING 1. Using a blender, mix all the ingredients well. 2. Transfer to an airtight container. 3. Cover and chill till used. SERVING 4. Shake briskly and use as desired with salad greens. - 36.7019

MAKING 1) In a blender container/food processor bowl mix the parsley/basil leaves, mayonnaise, sour cream, green onions, lemon juice, and mustard. 2) Blend/process this until it yields a smooth mix. 3) Transfer the mix in spoonfuls into a small bowl; cover it... - 32.527

MAKING 1. In a blender jar add shallots or green onions, mustard, vinegar, oil, salt and pepper. 2. Blend the mixture. 3. Stir and shake vigorously before adding to vegetables. SERVING 4. Serve immediately or cover and keep dressing up to 2 days. - 33.3987

Prepare the filberts: Place the nuts on a baking sheet and roast in a 375° oven for about 15 minutes, or until they are light brown. Cool. Remove the husk by simply placing a few nuts in your hands and then rubbing your hands together. The husk will come off... - 41.0557

Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut into 1/2-inch pieces. In a medium bowl combine egg, bread crumbs, onion, mayonnaise dressing, parsley, mustard, lime peel, and salt. Add fish; mix well. Shape into 12 patties, about 1/2 inch... - 42.2755

1. For dressing, in a blender container combine the orange juice, lemon juice, honey, and Dijon-style mustard. Cover and blend till smooth. With blender running, slowly add oil through hole in lid in a thin, steady stream. Continue blending till mixture is... - 36.1399

1. Dressing: Place all dressing ingredients in blender. Blend until well mixed; there will still be little pieces of onion. Pour into small saucepan. Heat gently, stirring. Do not boil. Let cool. Then chill. You should have about 3/4 cup dressing. 2. In... - 38.1063

1. In a food processor bowl or blender container combine the egg product, Dijon-style mustard, and wine vinegar. Cover and process or blend till combined. With the processor or blender running slowly, add the olive oil in a thin steady stream, stopping and... - 35.3767

To make salad dressing, place cottage cheese, yogurt, lemon juice, dill and basil in a blender or the work bowl of a food processor fitted with a metal blade. Process until smooth. Pour into a cruet or other salad-dressing container. Cover and refrigerate. On... - 38.9086

GETTING READY 1) Separate broccoli into florets. 2) Pare stems and cut into 1-inch pieces. 3) Blanch broccoli, then place in cold water. 4) Cut carrots, celery and bell pepper into 1-1/2-inch sticks. 5) Wipe mushrooms to clean and cut off ends of stems, if... - 47.1323

1. Preheat oven to 375°. Cover baking sheet with aluminum foil. Coat with cooking spray. Spread eggplant in single layer. 2. Bake eggplant 30 minutes, turning once or twice, or until tender. 3. In a pot of boiling water cook broccoli briefly until barely... - 42.5352

MAKING 1) In a large bowl, combine mixed greens, tomato wedges, carrots, and mushrooms. 2) Toss lightly to mix it well. 3) Cover and chill for 1 to 8 hours. 4) For the dressing, combine together parsley, mayonnaise, sour cream or yogurt, milk, and mustard in... - 47.4799

Tortellini Salad Primavera has a Sole taste. The cheese or meat tortellini pasta and mushrooms gives the Tortellini Salad Primavera Stimulating taste. - 37.4971

In a microwave-safe bowl combine the beets with 1/4 cup water and microwave them, covered tightly with microwave-safe plastic wrap, at high power (100%), turning them once, for 10 to 12 minutes, or until they are tender. Let the beets stand, covered, for 5... - 33.1764

Combine cottage cheese, mayonnaise, and salad-spice-and-herb mix. Blend in blender or with electric mixer until almost smooth. Chill. Sprinkle with parsley. Serve with celery and carrot sticks. - 24.6986

MAKING 1.Mix cottage cheese with mayonnaise and salad- spice and herb mix. 2.Put the mixture in a blender and form a smooth paste. 3.Refrigerate. SERVING 4.Serve the dip with celery and carrot sticks after garnishing with parsley. - 27.2712

MAKING 1. In a blender or food processor, mix together all ingredients except pecans. 2. Process the mixture until well blended. 3. Transfer the mixture to a bowl; add pecans and stir to combine. 4. Cover with a plastic wrap and refrigerate until ready to... - 38.3291

GETTING READY 1 Check the mussels, and discard any that are not tightly closed. 2 Scrub well under cold running water and remove sand and seaweed. 3 Using a sharp knife, trim off the "beard" around edges. 4 In a bowl, soak the mussels for 1 to 2... - 44.5592