Vinaigrette is a mix of oil or lemon juice flavored with herbs, spices and other ingredients. Vinaigrette is used as sauce in many cuisines and even used as a salad dressing. The basic ingredients of vinaigrette are ... More »
Here's another great salad dressing for your collection! This Classic Soy Ginger Vinaigrette is more like a multi-purpose sauce/dressing for salads and other dishes. This goes well with any salad you like especially Asian ones. A soy sauce-based dressing cuts... - 125.58
Summer is the time for fresh, light and bright foods. Chef John combines seared fresh scallops with orange segments and dresses them with a jalapeno vinaigrette dressing. The combination of the sweet caramelized juicy scallops, fresh citrusy orange, and spicy... - 121.444
Simple vinaigrette is a good way to have a handy sauce at hand for the times when you want to eat a refreshing salad. Tastes so much better than the store bought readymade bottles. You can also add your favorite flavoring and make it customized. Take a look... - 120.164
Everybody needs a house dressing that can be made in a jiffy for tossing with salad greens. Check out Alba’s house vinaigrette with a twist. Lemon juice, balsamic vinegar, red wine, onion and cilantro and olive oil, a few shakes and you have a dressing that... - 120.112
Why buy expensive salad dressings when this basic vinaigrette recipe will guide you to make the easiest and the best dressing that you can have, made in your own kitchen. Take a look at this video to learn how you can become a pro in making your customized... - 119.537
Are you using bottled flavored vinaigrette to dress your greens and salads? Watch this recipe video to learn how to make a fresh basil vinaigrette that is as easy as opening a bottle. The flavor of fresh basil is definitely better than the dried one added to... - 117.344
Let me come straight to the point. In this video, Jaclyn shows us how to make the Balsamic Vinaigrette at home. This video would actually help to save some money buy not purchasing the readymade Balsamic Vinaigrette. Quick and easy! - 115.497
Think vinaigrette dressing is too fancy to be made at home? Then watch this video and change the way you think forever! The chef details a simple recipe to make the popular French dressing that adds a delicious touch to almost everything! - 114.481
I think that the Holiday Cranberry Mustard Vinaigrette is a Thanksgiving dinner table essential. After all, it is a winter salad mix isn't it. This video shows you how to prepare this in no time at all. What are you waiting for? Go on and try it! - 114.32
Beet is a great vegetable to have for good health and this roasted beet salad with tarragon vinaigrette makes it taste good as well as the dressing compliments the earthy flavor of the beets really well. - 110.507
Basic vinaigrette is a great dressing to keep in your fridge. It is piquant and zestful and adds a nice kick to your salads. View this video for details of the recipe. - 110.135
Are you looking for a new recipe of vinaigrette? This vinaigrette recipe is absolutely ideal for the fresh bowl of salad during spring time. In fact, after taking chef's suggestion, I have also thought of adding chives in my herbs garden. - 106.669
If you would like to quickly spice up bland appetizers, sesame ginger vinaigrette is a quick solution for you. This unique dip is made with the unusual combination of sesame oil, lime and shallot to generate an essence that you won't forget soon. One of the... - 104.827
Ever tried a raspberry vinaigrette? Watch Candra prepare this simple dressing recipe that not only looks appealing, but has a lot of flavoring too. A great option to give your salads a twist of pink! - 101.77
If you swear by tropical flavors, then this pineapple vinaigrette is just ideal for you. The citrusy flavor pineapple blend well with chicken salad. Amp up the taste and feel of any salad you want with this easy-to-make, sweet-tart pineapple dressing. - 100.769
If you love shallots, this vinaigrette is just right for you. Zesty shallots combined with vinegar and mustard gives this dressing an added kick that can't be missed. Drizzle it over your fish, chicken and vegetable for bon appetite! - 99.8689
Looking for a tasty side dish that will go well with almost everything? Then watch this video and learn of a recipe that will yield a sweet and tangy side dish that everyone is guaranteed to fall in love with. - 99.7442
Salads are one dish that calls for advance preparation that drastically cuts down on last-minute cooking time. So, if you are expecting guests at home any time soon, then preparing a bowl of toothsome lemon thyme vinaigrette at home in advance will save you... - 99.3855
Have you been looking for the perfect Vinaigrette recipe? Your search ends right here. Watch this video now to learn this all time favorite, Classic Vinaigrette recipe. Add it to your salads and impress your family. - 98.4106
Cranberries aren't just Thanksgiving favorite, but all-round-the-year favorite. And when it comes to experimenting with them, the sky is the limit. Chef Keith Snow show how to prepare a lip-smacking good vinaigrette at home using cranberries that would jazz... - 96.6855
This raw honey lime dressing recipe will inspire you to eat salad all day! This raw homemade salad dressing is not only low in fat, but majorly high in nutrients and flavor. It smells like lemon and tastes of honey and the color itself reminds you of a... - 93.1717
If you can find halibut cheeks forget scallops! Chef John creates a restaurant style dish with basic ingredients right out of your kitchen pantry. Warm pancetta vinaigrette is a wonderful sauce for any fish. This plate looks so beautiful; you can almost see... - 91.2174
Tired of eating the same old boring squash dish. If yes, then this roasted acorn squash recipe would be a nice departure from the traditional recipe. Chef Hermann further uses a luscious chili vinaigrette recipe to jazz up this luscious dish. Make most of... - 87.5105
When you are looking for healthy, time-saving recipes to whomp up a quick salad, basil vinaigrette could be your best pick. Nothing compares to the subtle flavor of basil vinaigrette that is not only heart-healthy, but delivers full nutrition value without... - 87.3392
Are you still buying those bottled dressings for your salad? Watch this video of Homemade Vinaigrette and see how easy it is to prepare your own salad dressing at home. You can always add your favorite seasonings and herbs to add zing to the most basic salads. - 83.6939
MAKING
1) In a large saucepan, pour in water and add salt.
2) Place over high heat and bring the water to a boil.
3) Add sugar snap peas to cook until crisp-tender, about 30 seconds.
4) Drain the sugar snap peas and rinse under cold running water. Drain well... - 50.244
Prepare to be astounded by the lovely and addictive flavors of this sliced potatoes vinaigrette! If it is an impressive side dish that you require, then this dish is the answer. A good way to use up potatoes is to make some delicious sliced potatoes... - 48.423
GETTING READY
1. Break the cauliflower head into even sized small florets and wash well.
2. Using a small sharp knife, peel the skin from the stalks as much as possible.
MAKING
3. In a pot of boiling salt water, add the cauliflower sprigs with a little lemon... - 47.4654
MAKING
1. In a pan of cold water, put the eggs, bring to a boil and allow it to simmer for eight minutes
2. Add beans to a steamer or heatproof colander, cover and steam over the egg pan for five minutes until just tender
3. In a bowl, whisk the dressing... - 47.3625
MAKING
1. In a small bowl mix the paprika, cayenne, cumin, and garlic.
2. Add the lemon juice to this and stir.
3. Next, add the parsley, coriander, and enough olive oil that it reaches a spreadable consistency.
4. Blend in the tomato juice to this... - 46.802
GETTING READY
1. In a large cast-iron enameled pot, tip in the olive oil, wine and vinegar
2. Add the vegetables and other ingredients
3. Cook for ¾ of an hour tightly covered and on extremely low heat
MAKING
4. Remove from heat
5. Cover with a cloth
6.... - 46.3924
GETTING READY
1) Preheat the oven to 350F. Place the fish in a 12X8X2 -inch baking dish.
2) Under cold, running water, wash the grouper fillets. Pat them dry.
MAKING
3) In a bowl, mix vinegar, olive oil, coriander, paprika and garlic. Mix well.
4) Brush the... - 45.8755
GETTING READY
1) In a shallow dish or casserole, combine all ingredients except tomatoes and green onion.
3) Add tomato slices, turn them to coat well in marinade.
4) Let stand at room temperature 2 to 2 1/2 hours.
MAKING
5) Remove tomato slices from... - 45.6523
GETTING READY
1. Cut off or snap off the lower part of spears.
2. If desired, peel spears with vegetable peeler.
MAKING
3. In a rectangular baking dish, place spears alternating the direction of half the spears.
4. Add 1/4 cup water.
5. Cover dish with... - 45.6106
GETTING READY
1) Season and preheat the plank to temperature of 350 degrees.
MAKING
2) In the bowl of a food processor, combine together the sherry, pecans, vinegar, maple syryp, garli, lime juice, salt and pepper.
3) On the medium speed, process the... - 45.4701
MAKING
1) Combine together the scallions, tomatoes, bell peppers and oil in a 9-inch microwavable pie plate.
2) Stir well to coat the ingredients thoroughly and microwave on HIGH (100%) for 1 ½ minutes, till the contents have softened.
3) Around the edge of... - 45.4284
MAKING
1. In a food processor or blender jar, combine first 4 ingredients for vinaigrette
2. Process until smooth and pour into a medium size, dry, glass bowl
3. Add oil in a steady steam while whisking until all of it is incorporated into the dressing
4.... - 45.275
Scrub mussels with a brush to remove dirt from shells.
Remove beards; discard any mussels that do not close.
Place mussels in a kettle; add enough wine to measure 1 inch in bottom of kettle.
Bring wine to a simmer.
Cover and cook 5 to 7 minutes or until... - 45.0441
To prepare Basil Vinaigrette, combine balsamic vinegar, red wine vinegar, basil, garlic, tarragon, and chili paste to taste in a blender or food processor.
With motor running, slowly add oil.
If made ahead, cover and refrigerate for up to 2 days.
Rinse salmon... - 44.9376
Put the tripe in a saucepan, add cold water to cover, about 1 teaspoon [5 ml.] of salt and the bay leaf.
Bring to a boil, reduce the heat, and simmer until the tripe is tender when pricked with a fork at least one hour.
Meanwhile, make the sauce.
Blend... - 44.7796
MAKING
1) In a bowl, place together oil, vinegar, mustard and sugar.
2) Stir the vinegar mixture together until thick.
3) Season the vinegar mixture with salt and pepper to taste.
4) Stir in the celeriac and carrots into the bowl of dressing.
5) Mix in... - 44.609
MAKING
1) Peel the stems and snap off the ends of the asparagus
2) Onto a platter, arrange the asparagus with the tip towards the center
3) Sprinkle water
4) Cling wrap the dish and microwave for 4minutes till tender
5) Allow to rest, drain off water and let... - 44.532
Mixed greens with raspberry vinaigrette is a vegetable and fruit salad. Prepared with mixed lettuce and spinach leaves along with grapes with walnuts for a bit of a crunch, this crunchy salad is dressed with prepared raspberry vinegar. Fresh and crisp with... - 44.2819
GETTING READY
1) Slice the each romaine heart into quarters and trim the cores at end.
2) Cut the tomatoes in halves.
MAKING
3) In microwave, heat the lemon curd for 15 minutes.
4) Remove it from microwave, add vinegar and whisk thoroughly.
5) Let the... - 44.2755
MAKING
1 Peel the oranges and remove all pith.
2 Slice the peeled oranges crosswise.
3 For the sauce: In a mixing bowl add olive oil, vinegar, olives, onion and herbs.
4 Add salt, pepper and cayenne for seasoning. Mix well.
5 Gently toss the... - 44.2027
GETTING READY
1) Prepare the ingredients.
MAKING
2) In 1 1/2-qt casserole combine cauliflowerets, carrots, green beans and water.
3) Cover the dish.
4) Microwave at High 5 to 7 minutes, or until tender-crisp, stirring after half the time.
5) In a small... - 44.0205
This sea bass recipe is prepared with a cous cous crust along with a tomato and olive vinaigrette. Baked with a coat of flour, eggs and cous cous, the sea bass comes out with a crispy crust and is served with a vinaigrette of red wine vinegar, lemon juice,... - 43.5368
Snap off tough ends of asparagus and discard; peel stems.
On round microwaveable serving platter, arrange asparagus with tips toward center.
Sprinkle with water; cover with vented plastic wrap and microwave at High for 3 to 5 minutes or just until tender-... - 43.4373
Preheat oven to 400°, Cook the small onions in boiling water until tender; strain and set aside.
Toast a head of garlic on the end of a fork over a gas flame until well browned (or roast garlic in hot oven) .Peel and mash garlic in mortar with peeled,... - 43.3728
GETTING READY
1) Thoroughly rinse the greens and spin dry. Tear them into bite-size pieces. Distribute evenly on 6 plates. Sprinkle on the mint.
MAKING
2) Use a small saucepan, to heat the oil over medium-high heat.
3) Sauté the onion and chopped jalapenos... - 43.1838
GETTING READY
1) Preheat the oven to 350°.
2) Trim off the root and stem ends of the onions. With a sharp paring knife, score a deep cross-mark on top of each onion by cutting halfway down.
3) In a 6-by-6-inch square of aluminum foil, place each onion by... - 43.0509
MAKING
1) In a Dutch oven, bring 1 inch of salted water a boil.
2) Place the asparagus in the water and cook for 3 to 5 minutes or until tender crisp.
3) Strain the asparagus in the colander.
4) In a bowl, olive and sesame oil, balsamic or white wine... - 42.9594
GETTING READY
1. Preheat your oven at
MAKING
2. Rub the garlic pod on one side of each of the slice of bread and place them all on a baking sheet
3. Bake in the oven for eight minutes till golden; remember to turn over after four minutes
4. In a medium... - 42.9219
GETTING READY
1. Start by preparing a charcoal, wood, or gas grill or preheat the broiler
MAKING
2. In a small bowl, combine the vinegar, 3 tablespoons of the olive oil, 2 tablespoons of chopped parsley, lemon zest, anchovy, and 1 of the minced garlic cloves... - 42.8686
GETTING READY
1) Trim off the roots and remove the coarse outer leaves from the leeks and then cut away the green tops so that 4 inches of the white stem on each leek remains.
2) Slice the leeks and wash in cold running water.
MAKING
3) Tie the bundles of... - 42.7696
GETTING READY
1. Wash and clean the mussels removing grit with a brush.
2. De-beard the mussels and discard those that do not close.
MAKING
3. In a stock pot or large saucepan, place the cleaned mussels and pour wine and water over them
4. Place on a medium... - 42.2842
For the pork:
Rinse and pat dry the tenderloins.
Slice on the diagonal into 1/4-inch medallions.
Place them in a noncorrosive container and marinate in the olive oil, lemon juice, and thyme.
Cover and refrigerate for 2 hours, turning after 1 hour.
For the... - 42.0705
Gammon Rashers With Vinaigrette Beans has a great taste. If you like meats mixed with chutney and french beans then try out this Gammon Rashers With Vinaigrette Beans recipe; I bet you will love it. - 41.9429
GETTING READY
1. Preheat fireproof dish.
2. Cook the lobsters, take out the meat and keep the shells aside.
3. Dice meat as cubes.
MAKING
4. Mix chives, onion, vinegar and water and simmer for 5 minutes.
5. Stir in the lobster meat and heat, not boil, well.... - 41.9332
1.
Heat a large nonstick skillet over medium-high heat.
Coat pan with cooking spray.
Sprinkle fish evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Add 2 fillets to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork or... - 41.8574
Roast, peel, stem, and seed the peppers.
Tear them into 1/4- to 1/2-inch-wide strips and save their juices.
Set aside.
In a large skillet, heat the olive oil with the garlic over moderate heat.
When the garlic sizzles, add the pepper strips and their... - 41.8438
Zucchini vinaigrette is a mixed vegetable vinaigrette. Prepared with pickle relish and dressed with wine vinegar and salad oil along with italian dressing, the zucchini vinaigrette is chilled to blend flavors and best served on a bed of lettuce. - 41.7606
GETTING READY
1. Clean pears, and slice them.
MAKING
2. Take a skillet, add orange juice and poach the pear slices in it for about 5 minutes.
3. Take a bowl, add vinegar, oil and honey with 4 tbsp of the poaching liquid and stir well.
FINALIZING
4.... - 41.6656
Holiday split peas vinaigrette is a cooked peas vinaigrette. Prepared with sausage and onions along with a vinaigrette blend of oil with parsley and mustard to taste, it is finished with the addition of tomatoes. With salt and sugar to taste, this split peas... - 41.6469
Shrimp Tomato Vinaigrette is something I love to make - though the salad wont eat up much of your time for the preparation the end product is something which will leave you happy. Just give this Shrimp Tomato Vinaigrette a try and prove it to yourself. - 41.5424
MAKING
1. In a bowl, mix together green cabbage, bell pepper, green onions and parsley
2. in a smaller bowl, combine the vinegar, sugar, water, olive oil, salt, basil, garlic powder and pepper and whisk till blended
3. Pour this over the coleslaw and toss... - 41.447
GETTING READY
1. Peel cucumber and cut into slices.
2. In a bowl or saucepan, soak cucumber slices in water and a teaspoon of lemon juice for an hour.
3. Drain and keep in a bowl; add vinegar.
4. Add remaining lemon juice, apple juice, diced pepper and Sweet... - 41.4248
GETTING READY
1) Discard pale broccoli leaves and coarse stems, then cook in boiling salted water for about 10 minutes.
2) Drain broccoli well, then chop and divide pieces between six serving dishes or place in salad bowl.
3) Finely chop gherkins and eggs.
4)... - 41.2576
MAKING
1. In a bowl keep the chicken and sprinkle the lime juice and hot pepper sauce or pepper flakes on it and leave it to marinate until ready to cook.
2. In a skillet large enough to hold all the ingredients heat 1 tablespoon sesame oil and saute the... - 41.2222
GETTING READY
1. Take a saucepan, add beans and pour water and soak them overnight. Or soak them quickly and drain.
MAKING
2. Add beans into the saucepan with water and stir in basil leaves, ground thyme, pepper and bouquet garni and cook until the beans... - 41.0571
If you are looking for an extraordinary seafood dish to cook then this Lobster Vinaigrette is the right pick for you. Check out this relatively simple recipe for Lobster Vinaigrette and enjoy it with any meal of the day! - 40.5815
MAKING
1) Use a screw-top jar, to add oil, vinegar, sugar, onion, salt, paprika, and pepper.
2) Cover the lid and shake thoroughly.
3) Place inside refrigerator to chill.
SERVING
4) Shake well to spread over your choice of salad.
TIP
This dressing can be... - 40.3925
Place first six ingredients in a blender or the work bowl of a food processor fitted with a metal blade.
Process until thoroughly mixed.
Set aside.
Steam carrots and green beans 3 to 4 minutes, or until tender-crisp.
Remove from heat and dip into bowl of ice... - 39.9193
Cook lobster tails in boiling water 6 to 8 minutes or until done; drain.
Rinse with cold water.
Split lobster-tails lengthwise, cutting through upper hard shell with an electric knife.
Remove lobster meat through split shell, leaving meat intact.
Set shells... - 39.7815
Snap off the tough ends of the asparagus.
Steam the asparagus until crisp-tender, about 2-3 minutes.
Place the spears on a serving platter.
In a medium bowl, stir together the cucumber, red pepper, scallions, basil, and parsley.
In another small bowl, whisk... - 39.3507
Split lobsters immediately before cooking, keeping tail intact.
Remove stomach and totally and discard.
Remove claws, separate attached knuckles and set aside.
Place tail with the translucent membrane down and curved shell facing up.
With kitchen shears or a... - 39.2325
MAKING
1) In a small dish, combine lemon juice, olive oil, mustard, garlic and rosemary.
2) In a large salad bowl, add in the cooked rotini, shredded spinach and scallions.
3) Pour the rosemary vinaigrette over the salad. Toss well.
SERVING
4) Rotini With... - 39.1886
Place tongue in kettle with onion, leek, celery, parsley, bay leaf, peppercorns and salt.
Add water to cover.
Cover tightly, bring to a boil, lower heat and simmer until tender, about three and one-half hours.
Cool in broth.
Remove tongue from kettle,... - 39.0953
MAKING
1. In a jar, put together all ingredients, close tightly and shake well until blended.
FINALISING
2. Refrigerate until chill.
SERVING
3. Shake the jar well and drizzle over green salad or hot cooked asparagus, broccoli and spinach.
TIPS
As the... - 38.9103
Beef Vinaigrette is a very easy to prepare delicious side dish recipe. Enjoy this amazingly mouth watering Beef Vinaigrette dish; I am sure you would love to share your experience with me. - 38.5925
Spray a large skillet with nonstick spray coating.
Preheat skillet over medium heat.
Add potatoes and onion, spreading evenly.
Add 1 cup water.
Bring to boiling; reduce heat.
Cover and cook for 15 minutes or till vegetables are tender.
Uncover and cook 3 to 5... - 38.5881
Using a sharp knife, score lemon into 4 lengthwise sections; remove peel from lemon.
Scrape white portion from peel; discard.
Cut peel into very thin strips; set aside.
Squeeze enough juice from lemon to measure 2 tablespoons; set aside.
In a large skillet... - 38.4909
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
MAKING
1. In a small bowl, combine vinegar, basil, olive oil, garlic and mustard; whisk until they blend well
SERVING
2. Line two plates with lettuce and divide the tomato slices evenly between them
3. Next, arrange the onion rings and drizzle the vinegar... - 38.3034
MAKING
1) Combine together the tomato, oil, parsley and rosemary in a small mixing bowl. Mix well and set the mixture aside.
2) Arrange the fish fillet in a 1-quart microwavable shallow casserole. Set the casserole aside.
3) In a small bowl or cup, combine... - 38.2895
Wash leeks carefully (3 to 4 per person depending on size) and trim to equal lengths using white portion only.
Using enough boiling water to cover, add 1/2 teaspoon salt and cook for 15 to 20 minutes or until tender.
Drain and place on kitchen paper or a... - 38.185
You'll simple love this Shrimp Vinaigrette side dish recipe. Try this amazingly delicious Shrimp Vinaigrette; I bet, you would love to prepare this recipe again and again. - 38.1154
Yum! Vegetable Vinaigrette can't come any better than this Hot Potato And Broccoli Vinaigrette! In fact, the cider vinegar and dry mustard magic has made this Hot Potato And Broccoli Vinaigrette so deliciously flavored that it is sure to win even the most... - 38.0542
Process shallots and garlic in the work bowl of a food processor fitted with a metal blade until minced.
Or, thoroughly mince shallots and garlic with a knife and place in a blender.
Add parsley, thyme, basil, oregano, mustard and vinegars.
Process just until... - 38.0306
In a small mixing bowl, combine the chervil, chives, parsley, mustard, salt, pepper and garlic with a small wooden spoon.
Gradually stir in 3 tablespoons of the olive oil.
Pour the contents of the bowl into a clean screw top jar.
Pour in the remaining oil,... - 37.9272
Tie the leeks in 4 bundles with kitchen string, in a kettle of boiling salted water boil them for 6 minutes, or until they are just tender, and drain them in a colander.
Refresh the leeks under cold water and discard the strings.
Cut the leeks apart at the... - 37.8607
Heat oven to 400 degrees F.
Place lobster heads on baking pan; roast until browned, about 40 minutes.
Heat 1 tablespoon oil in medium skillet; add carrot, onion and celery.
Cook until softened.
Stir in tomato paste, garlic and peppercorns.
Add lobster heads... - 37.8381
About 15 minutes before serving: Wash spinach.
Cook in covered saucepan with water clinging to leaves about 6 minutes.
Drain well; chop.
In 1 tablespoon of the butter, saute onion until tender.
Add mustard, lemon juice, salt, pepper, eggs, remaining butter;... - 37.7463
Vinaigrette is a very easy to make and simple dressing. It tastes even better with herbs.Try this Vinaigrette recipe and add some more flavor to your salads. - 37.7308
Combine bouillon granules and water; stir well.
Combine cornstarch and 1/4 cup bouillon mixture in a small saucepan; stir until smooth.
Add remaining bouillon mixture, and bring to a boil.
Cook 1 minute, stirring constantly with a wire whisk, until mixture is... - 37.6323
Snap off rough ends of asparagus.
Cook asparagus spears, covered, in a small amount of boiling water 6 minutes or until crisp tender.
Drain well; set aside, and keep warm.
Cook peas in boiling water to cover 20 minutes or just until tender.
Drain, set aside,... - 37.5269
Cut off root ends of leeks and trim tops so leeks are about 7 inches long.
Split in half lengthwise to within 3/4 inch of bulb end.
Strip away outer layers of leaves to reach nonfibrous leaves inside.
Hold under running water, separating leaves to wash.
In a... - 37.4346
MAKING
1) In a pan boil salted water and cook broccoli till done.
2) In a bowl whick dressing ingredients.
3) Drain broccoli and pour the dressing on top when still hot.
4) Keep aside and cool.
SERVING
5) Serve on a bed of lettuce or watercress. Scatter... - 37.4148
MAKING
1) In a shaker/sealable container, add the oil, vinegar, sugar (if desired), thyme or oregano, paprika, mustard, and pepper.
2) Apply the seal/cap and shake/mix it well.
3) Refrigerate the mixture for up to 2 weeks.
SERVING
4) Before serving, ensure... - 37.0764
GETTING READY
1) Under running water, was the lettuce, drain and keep aside
MAKING
2) Mix the oil and vinegar together
3) Using the knife, cut the olives parsley, capers and pickle and add the oil and vinegar dressing over
SERVING
4) Onto individual plates,... - 36.6654
MAKING
1) In a food processor, combine the roasted red pepper, vinegar, sugar, salt, and pepper.
2) Blend until the pepper is smoothly pureed.
3) With the machine running, slowly drizzle in the oil through the feed tube.
4) Process until the oil is... - 36.4001
Place pickled pork in a saucepan with water to cover.
Add bay leaf, peppercorns, allspice and parsley.
Bring to the boil, reduce heat and simmer for 40 minutes or until pork is tender.
Drain and while still hot, cut into 2.5 cm (1-inch) cubes.
Marinate in... - 36.2828
Advance preparation: With stem ends down cut tomatoes into wedges, cutting to, but not through base.
Spread wedges apart slightly; salt lightly.
Cover; chill.
Combine shrimp, pea pods, and onion.
Mix remaining ingredients and dash pepper; pour over shrimp... - 36.1274
1. Trim off the stalk close to the base of each artichoke.
2. Bring a large pan of water to the boil and add half the lemon juice; add the prepared artichokes, bring back to the boil and simmer, covered, for 30 minutes until cooked.
3. Meanwhile, make the... - 35.9531
Combine orange juice, Dijon mustard, white wine vinegar, olive oil, crushed garlic, thyme, salt, and pepper in a small bowl, stirring well with a wire whisk.
Set mixture aside.
Place 1 lettuce leaf on each of 4 individual salad plates.
Arrange hearts of palm... - 35.9017
Sort and wash peas, place in a large Dutch oven.
Add water, onion, garlic, bay leaves, salt, cumin, and marjoram, and bring to a boil.
Cover, reduce heat, and simmer 40 to 45 minutes or until peas are tender.
Drain and let cool.
Remove bay leaves.
Add... - 35.8697
Wash cauliflower and break into flowerets.
Cook cauliflower, covered, in a small amount of boiling salted water until tender.
Drain.
Place in a shallow 1 quart baking dish.
Combine remaining ingredients and pour over cauliflower.
Chill; remove excess oil and... - 35.8072
1. Thoroughly wash the leeks and trim off the extra green and the roots.
2. Cut the leeks into 5-cm/2-inch slices and wash again to remove any possible trace of grit between the leaves.
3. Place about 2.5 cm/1 inch of water in a pan.
4. Add the leeks, bring... - 35.7886
Crisp the cucumber slices by packing in crushed ice.
Drain.
Combine remaining ingredients and marinate the cucumbers for 2-3 hours.
Drain.
Serve the cucumber slices on a bed of lettuce.
No salad dressing its required. - 35.6937
1 Remove beards from mussels. In a large bowl or kettle combine
4 cups of the cold water and 2 tablespoons of the salt; add mussels. Soak mussels for 15 minutes; drain and rinse. Discard water; repeat soaking, draining, and rinsing two times more.
2 In a... - 35.5585
1. Put into a bowl all the ingredients. Mix thoroughly.
2. Serve with calf s head, foot or sheep's trotters etc.
3. Add 2 to 3 tbsp. of the liquor in which the solids have been cooked, before serving. - 35.5204
Fry the fish in a little olive oil skin side down for 4 minutes until the skin is golden and crisp, then turn over and cook for 2 minutes until just opaque.
Remove the fish and keep warm.
In the same pan, add a tablespoon of olive oil, the garlic, tomatoes,... - 35.4684
1. Place each mackerel on a piece of foil. Sprinkle the in-sides of the fish with salt and pepper, then tuck the cucumber inside, reserving a few slices for the garnish. Sprinkle more salt and pepper over the tops of the mackerel, pour over the lemon juice... - 35.3798
Combine the celery and parsley in a large bowl.
Add the oil, vinegar, garlic, salt, and pepper.
Whip vigorously.
If one prefers a more exotic mixture, add the anchovies and/or the minced capers.
This will keep for 1 week in the refrigerator. - 35.2856
1. Boil, steam or microwave beans until just tender. Drain, refresh under cold running water and drain again:
2. Place beans and tomatoes in a salad bowl.
3. To make vinaigrette, place spring onions, mustard, cumin, oil, vinegar and black pepper to taste in a... - 35.2755
Cut fresh broccoli stalks lengthwise into uniform spears, following branching lines.
Cook fresh broccoli in small amount of boiling salted water 10 to 15 minutes, frozen broccoli 4 to 5 minutes, or just till crisp-tender.
Drain.
In screw-top jar combine... - 35.2621
Meat oil in a large skillet over medium heat.
Slice potatoes 1/4 inch thick and saute with garlic until potatoes are almost tender and golden on both sides.
Add onions, stir, reduce heat cover pan, and cook slowly 5 minutes, or until potatoes are... - 35.1539
Cut each tomato into 8 wedges; arrange in baking dish, 9x9x2 inches.
Into baking dish, cut unpared cucumber diagonally into 1/4-inch slices.
Pour salad dressing over vegetables.
Cover and refrigerate at least 2 hours.
Arrange tomatoes, cucumber slices and... - 35.048
Slice the leeks very finely and arrange in a salad bowl.
Put the dressing ingredients in a screw-topped jar and shake well.
Pour over the leeks, add the capers and toss well.
Chill for 1 hour before serving. - 35.0231
In large shallow bowl or pan, combine water, vinegar and salad dressing mix; mix well.
Add remaining ingredients except cherry tomatoes.
Cover and marinate 2 to 3 hours at room temperature or overnight in refrigerator, stirring gently occasionally.
Drain... - 34.8693
Trim off large leaves of broccoli, and remove tough ends of lower stalks.
Wash broccoli; cut into spears.
Arrange in a vegetable steamer over boiling water.
Cover; steam 5 minutes or until crisp-tender.
Drain; transfer to a serving platter, and keep... - 34.8506
In mixing bowl combine shrimp, pea pods, and onion.
To make dressing, in screw-top jar combine oil, wine, vinegar, Italian salad dressing mix, capers, and pepper; cover and shake well to mix.
Pour dressing over shrimp mixture.
Cover and refrigerate several... - 34.2907
1. Prepare the artichokes by cutting off the stalks, slicing off the top quarters, removing the outer leaves and trimming the rest. Bring a large pan of salted water to the boil, then add the artichokes and 1 tbsp lemon juice. Boil for 30-45 mins until the... - 34.1335
MAKING
1) In a shaker/sealable container, add the tomato sauce, red wine vinegar, basil, sugar, Worcestershire sauce, horseradish and about 1 tablespoon water.
2) Seal the container/shaker and mix/shake it well.
3) Allow it to refrigerate for up to 1... - 34.1039
1 Place beans in medium glass mixing bowl. Cover with wax paper.
2 Microwave for 5 minutes on HIGH; stir. Microwave for 5 to 7 minutes on HIGH, or until tender-crisp; drain. Pour Vinaigrette over beans, toss to combine; cover. Chill about 8 hours, stirring... - 33.982
Remove the muscle tabs from the scallops and blot dry.
Set aside.
Juice the beets.
In a small saucepan, cook the juice over medium-high heat to reduce to about 1/2 cup.
Dilute the arrowroot in a little cold water.
Add to the reduced beet juice and simmer... - 33.7706
Cut any bok choy that are thicker than 3 inches in half lengthwise; leave smaller ones whole.
Arrange as many bok choy on a steaming rack as will fit without crowding.
Steam until stalks begin to turn translucent and are soft when pierced (4 to 5... - 33.7609
MAKING
1. In a small bowl, combine all ingredients except the oil.
2. Use a small wire whisk or large fork to whisk until ingredients are well blended.
3. Pour the oil, in a slow steady steam while whisking constantly with the other hand, until all of it is... - 33.7375
MAKING
1. In a bowl, combine all dressing ingredients, and whisk the ingredients together in an 8-cup measuring cup
2. Store the dressing in a jar in the refrigerator, it may become cold and semi solid inside and will also cloud up
3. Keep it in room... - 33.5277
Mix oil, vinegar, lemon juice, ginger, basil, garlic, five spice, and dry mustard.
Let stand 10 to 15 minutes; if made ahead, cover and chill up to 3 days.
Stir to use.
Rinse, core, and thickly slice tomatoes; put on a platter.
Pour half the vinaigrette over... - 33.5014
1) In a small bowl smash the raspberries with a fork.
2) Wisk in the Splenda and Balsamic Vinegar.
3) For a sweeter dressing add more Splenda - 33.3109
Separate lettuce into leaves, rinse, and pat dry.
Refrigerate, wrapped in paper towels, until ready to assemble the salad.
Cut out core from tomatoes and slice 1/4 inch thick.
To Make Vinaigrette: In a small bowl or jar, whisk or shake vinegar, V-8 juice,... - 33.2306
Shredded romaine with garlic vinaigrette is a fresh and light salad that Ilove to serve on the side with meals. Dressed with a garlic, vinegar and mustard dressing with olive oil, the shredded romaine lettuce with garlic vinaigrette is served with shredded... - 33.16
Cut off the tops of the leeks, leaving one to two inches of green part.
Use the leek tops for other purposes, such as in soup.
Cut the stalks in half to within half an inch of the root end.
Rinse leeks thoroughly in cold water to remove sand.
Make neat... - 33.1173
MAKING
1. Put the lemon juice, vinegar, salt, sugar and herbs in a liquidizer or jar and process or shake to dissolve the sugar.
2. Add the oil and continue to process or shake.
SERVING
2. Toss the desired quantity with salads and serve. - 32.9995
Combine first 4 ingredients in a bowl; toss well.
Combine vinegar and next 7 ingredients in a small bowl; stir with a whisk until well blended.
Pour vinegar mixture over slaw; toss well.
Cover and chill at least 2 hours.
Toss well before serving. - 32.966
Heat oven to 350°F.
Place the fish and mushrooms in a greased baking pan.
Whisk together the mustard, vinegar, and oil and pour the mixture over the trout and mushrooms.
Sprinkle over the pepper and salt and bake for 20 minutes, basting with a little extra... - 32.9367
In separate saucepans, cook beans and cauliflower in 1 inch boiling salted water ( 1/2 teaspoon salt to 1 cup water) until just tender; drain.
Arrange cooked vegetables and drained artichoke hearts in separate sections in shallow glass dish.
Shake vinegar,... - 32.5181
MAKING
1) Combine together all the ingredients in a small bowl or jar with a tight-fitting cover.
2) Stir the mixture and cover. Shake well to mix.
SERVING
3) Serve as preferred. - 32.4738
1. Sprinkle chicken breasts with seasoned salt; in 1/4 cup salad oil, in skillet, saute chicken breasts until tender; cool.
2. Mix 1/2 cup salad oil with vinegar, 1 tablespoon seasoned salt, and mustard. To this mixture add onion, pickle, parsley, and capers;... - 32.3925
1. In 2-quart microwavable casserole microwave 1/2 cup water on High (100%) for 3 minutes, until boiling.
2. Add mussels to casserole; cover and microwave on High for 2 minutes, rotating casserole 1/2 turn halfway through cooking, until shells open. Uncover... - 32.2321
1. In 10-inch nonstick skillet heat oil; add mushrooms, onion, bell pepper, and garlic and cook over medium heat until bell pepper is tender-crisp, about 3 minutes.
2. Add remaining ingredients and stir to combine; cook, stirring occasionally, until heated... - 32.1631
Combine the mustard, red wine vinegar and basil in the bowl of a food processor fitted with a steel blade.
Add the salt and pepper to taste.
Process 1 minute; shut off and scrape down bowl.
Process 30 seconds and leave the motor running while you slowly pour... - 32.0602
Peel the cucumbers and cut off the tips on both ends.
Cut them in half and scoop out the seeds.
With a sharp knife slice the cucumbers paper thin.
Place in a medium bowl, add the vinegar and soy sauce and mix well.
To toast the sesame seeds.
Put the sesame... - 31.9956
1. Cook lobster tails in boiling water 6 to 8 minutes or until done; drain. Rinse with cold water.
2. Split lobster tails lengthwise, cutting through upper hard shell with an electric knife. Remove lobster meat through split shell, leaving meat intact. Set... - 31.9808
Combine endive, lettuce, cucumber, radishes, and grapefruit sections in a large bowl; toss gently.
Cover and chill.
Combine orange juice, lime juice, oil, sugar, and chili powder; stir well with a wire whisk.
Pour over lettuce mixture, and toss gently. - 31.949
1. Combine first 3 ingredients in a small jar, and set aside.
2. Peel and section 2 tangelos; set aside. Squeeze juice from remaining 3 tan-gelos to measure 1/2 cup juice. Combine juice and honey in a small saucepan, stirring well. Bring juice mixture to a... - 31.9248
Steam cauliflower 10 minutes or so.
It should be firm and still on the crisp side.
Put cauliflower, green pepper and celery into a bowl.
Combine remaining ingredients in a saucepan, bring to a boil and pour over vegetables.
Let marinate 3 to 5 hours before... - 31.8378
MAKING
1. In a small, non-metallic bowl or in a jar with screw on lid, combine olive all with seasonings, herbs and garlic. Stir well.
2. Let stand for 10 minutes for flavors to blend.
3. Add the vinegar and stir or shake until well amalgamated.
4. Cover and... - 31.8079
In a mixing bowl, stir together the tomatoes, oil, lemon juice, basil, and parsley.
Season to taste with white pepper and let the mixture sit at room temperature, covered, for 20 to 30 minutes.
Toss with cooked pasta the moment the pasta has been drained. - 31.7907
1. Rinse split peas in running cold water and discard any stones or shriveled peas.
2. In 4-quart saucepan over high heat, heat peas, water, and 2 teaspoons salt to boiling. Reduce heat to low; cover and simmer 45 minutes or until tender. Drain well.
3. In... - 31.6277
Peel beets; then coarsely shred, using a food processor or a grater.
You should have about 6 cups.
Stir together shallot, mustard, garlic, vinegar, and oil.
Pour over beets and mix well.
Season to taste with salt and pepper.
If made ahead, cover and... - 31.6228
1.
With food processor on, drop garlic through food chute; process until finely chopped.
Add vinegar and remaining ingredients; process until smooth. - 31.5266
1. Cut the shark into 6 even pieces. Set aside.
2. Heat a barbecue (until coals are medium-hot). Pierce capsicums with a knife and place on the hottest part of the grill. The skin should blister and char slightly after 12 minutes. Place in an airtight plastic... - 31.5175
1. Steam the broccoli until tender and set it aside. Mix the remaining ingredients and heat until the mixture is hot, stirring constantly.
2. Serve hot over the steamed broccoli. - 31.4752
Pureed Chick Pea Vinaigrette is an uncomplicated salad dressing that is easy to prepare. Salads drowsed with this yummy salad dressing is perfect for your parties! Don’t miss out on this wonderful recipe. - 31.4149
In a small bowl, whisk the oil, raspberry vinegar, basil, brown sugar, mustard, garlic and pepper.
Divide the salad greens between two plates; drizzle with the salad dressing.
Sprinkle with cranberries and almonds - 31.2197
This tasty Mustard Vinaigrettes is my favorite salad dressing! I prepare this tasty Mustard Vinaigrette to pep up my otheriwse mundane salads. The sexty flavors of this wonderful Mustard Vinaigretteis sure to get you hooked to it also!! - 31.2053
Roquefort Vinaigrette is a delicious salad dressing that never fails to make your salad a master piece! My husband often makes his salads irresistible with this Roquefort Vinaigrette salad dressing! Here is his recipe for the same! - 31.1707
The globe artichokes vinaigrette is a boiled preparatin of artichokes with lemon juice and a basic vinaigrette. Served with a main course, or in salads, the globe artichokes vinaigrette is simple and fresh to taste. - 31.1346
1. Combine lemon juice, water, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl; stir with a whisk. Gradually whisk in
1 tablespoon oil. Stir in parsley and oregano; set aside.
2. Sprinkle fillets with 1/4 teaspoon salt and 1/4 teaspoon... - 31.1285
MAKING
1) In a bowl, mix together the vinegar and mustard.
2) Add the oil and whisk well.
3) Taste for seasoning and add the salt, sugar and pepper to taste.
SERVING
4) Serve or use the vinaigrette as and when preferred. The preparation keeps well in an... - 31.0637
1. Rinse navy beans with running cold water and discard any stones or shriveled beans. In 8-quart Dutch oven over high heat, heat navy beans and 12 cups water to boiling; cook 3 minutes. Remove Dutch oven from heat; cover and let stand 1 hour. Drain and rinse... - 30.9328
1. Remove outer celery ribs; trim root ends. About 6 to 8 inches from root ends, cut tops and leaves from celery. (Save outer ribs, tops, and leaves for salad or soup another day.) Cut each bunch of celery lengthwise in half.
2. In 5-quart Dutch oven or... - 30.9059
Crush to a paste the garlic, salt and mustard.
With wire whisk, blend in wine vinegar and lemon juice.
Slowly whisk in salad oil.
Use some olive oil for flavor but supplement with safflower, corn or peanut oil, if you wish.
Whisk until dressing is smooth and... - 30.8424
MAKING
1. In a bowl combine lemon juice, mustard and garlic and whisk in oil.
2. Season with salt and pepper to taste.
SERVING
3. Arrange lettuce on plates, drizzle with vinaigrette and serve. - 30.6641
I know you had been looking for a great French Vinaigrette recipe, well you have landed on the right page. Here's an easy to make vinaigrette recipe that can completely turn around the way your salads taste. Don't give this recipe a miss i can assure, you... - 30.6096
MAKING
1. In a small bowl, beat together all the ingredients, until well blended.
2. Refrigerate the mixture for 1/2 hour.
SERVING
3. Add over a salad and serve. - 30.5099
Scrub potatoes, leaving skins on.
Boil until tender, about 20 minutes.
Beat oil with vinegar.
Mince scallions and add with oregano to oil and vinegar.
Season with pepper.
Place cooked potatoes in serving bowl; cut into halves or quarters, depending on... - 30.3629
1. On a work surface, coarsely chop the garlic. Using a fork, mash the garlic and salt together to form a paste. Transfer to a medium bowl.
2. Whisk in the tomato juice, vinegar, Worcestershire sauce, tomato paste and pepper until combined.
3. Whisk in the... - 30.2803
James Beard loved picnics. To celebrate the season enjoy this picnic-friendly menu, presented by 2010 JBF Award Winner for Best New Restaurant, chef Michael White of Marea in New York City, in conjunction with Mercedes-Benz. The title of this dish is... - 30.1689
Scrub mussel shells; place in saucepan with water.
Bring to a boil.
Cover cook for 6 to 8 minutes, or until shells open; remove top shell.
Discard; combine remaining ingredients; serve on mussels - 30.1451
1 Arrange the cauliflower in a steamer basket, set over boiling water, cover, and steam for 3 minutes. Add the carrots and red pepper, cover, and steam 2 to 3 minutes more or until the vegetables are slightly tender. Drain and run under cold water to stop the... - 29.9728
In a jar, combine the oil, vinegar, mustard, and sugar.
Cover and shake well.
In a salad bowl, toss together the salad greens, raspberries, and goat cheese.
Shake dressing and pour over the salad.
Toss and serve immediately. - 29.8118
In a blender or food processor, combine the olive oil, vinegar, garlic, orange peel, pine nuts, 1/3 cup milk, salt, and pepper.
Puree until thick and creamy, adding more milk if the dressing is too thick.
Taste for salt and pepper, and stir in any of the... - 29.7328
1. In a small bowl, mix chopped basil, vinegar, mustard, honey, and garlic. Whisking, blend in oil.
2. Thread zucchini on thin skewers so rounds lie flat and pieces touch. Brush generously with basil vinaigrette.
3. Place zucchini on a barbecue grill over a... - 29.6801
1. Heat oil in saucepan and add slices of garlic. Saute until brown and then remove garlic.
2. Still on medium heat, add Inner Beauty Real Hot Sauce, sunflower seeds, shallots, and 1 tablespoon of the cilantro.
3. Let everything get hot, add vinegar, stir,... - 29.4097
In a small bowl whisk together the vinegar, the olives, the roasted peppers, the parsley, and salt to taste, add the oil, whisking, and whisk the dressing until it is emulsified.
In a shallow microwave-safe dish arrange the cauliflower in one layer, add 2... - 29.1
Insert metal blade.
Finely chop shallot; set aside.
Place mustard and vinegar in work bowl.
With motor running, slowly pour oil through feed tube; continue processing until blended.
Return shallot to work bowl; process just to combine.
Season to taste with... - 29.0663
1.
Cook prosciutto in a medium skillet over medium heat 3 minutes or until crisp.
Add onion to pan; cook 1 minute.
Combine prosciutto mixture, romaine, and spinach in a large bowl.
Drizzle 1 cup Sherry-Fig Vinaigrette over lettuce mixture; toss well to coat. - 29.0422
In a large saucepan, bring water and vinegar to a boil.
Add carrot, celery, onion, parsley, bay leaf, and peppercorns and bring to a boil again.
Add salt and fish fillets and cook for 7 or 8 minutes, or until bass is tender.
Serve immediately, garnished with... - 28.9558
Seed peppers; thinly slice into rings.
Peel onions; thinly slice and separate into rings.
Combine peppers onions, and garlic in bowl.
Whisk together oil, vinegar, basil, salt and pepper.
Pour over peppers and onions.
Toss well and let stand 1 hour before... - 28.9424
MAKING
1. Into a small bowl stir garlic, mustard and with a teaspoon or fork mix oil by beating slowly such that the mixture can blend with the other ingredients well.
SERVING
2. Toss with salads after seasoning with salt and pepper as per taste before... - 28.9218
1. Flatten each breast by pounding it between 2 pieces of waxed paper with a mallet or rolling pin. You can make it paper-thin or as thick as 1/4 inch.
2. Place the garlic, mustard, balsamic vinegar, and olive oil in a blender or a food processor fitted with... - 28.8712
Saute onion in 1 tablesp butter until tender.
Then add remaining ingredients, except spinach, and heat thoroughly.
Pour over spinach; toss, and serve. - 28.751
MAKING
1)Mix chickpeas, juice of orange,chopped parsley, salt and pepper in a salad bowl.
2) Chill in refriegerator until ready to serve
SERVING ... - 28.6196
MAKING
1. In a skillet, steam the cabbage till just crisp tender and pour a combination of oil, vinegar and mustard over it
SERVING
2. Can be served both hot or chilled - 27.9501
Pour boiling water over the cauliflower and drain at once.
Separate into flowerettes.
Combine remaining ingredients and pour over the cauliflower; marinate for 2-3 hours.
Serve in lettuce cups. - 27.8335
Combine vinegar, sugar, lemon peel and Bake Blend in small saucepan.
Cook over medium high heat until mixture comes to a boil.
Boil 1 minute or until sugar is dissolved, whisking constantly.
Let cool.
Combine with oil in small mixing bowl or shaker jar; whisk... - 27.7893
Wash, trim and steam the leeks until tender.
Then slice them in half lengthways and arrange in a serving dish.
Mix the mustard and garlic with the lemon juice, vinegar and olive oil and season to taste.
Chop the olives and stir them into the dressing.
Pour... - 27.6443
