wilkes

We make a lot of dressing here ,i shared some for you to make.

hope you enjoy them. ,,,,Big Bob

Thousand Island Dressing
3 eggs
1/4 cup Worcestershire sauce
1 tablespoon white sugar
1/4 cup white vinegar
1 pinch ground cloves
1 quart mayonnaise
3/4 cup sweet pickle relish
1/2 cup chopped black olives
1/2 cup diced red bell pepper

Place eggs in a saucepan and cover with cold water.
Bring water to a boil and immediately remove from heat.
Cover and let eggs stand in hot water for 10 to 12 minutes.
Remove from hot water, cool, peel and chop.
In a medium bowl, whisk together the chopped eggs,
Worcestershire sauce, sugar, vinegar, cloves, mayonnaise,
relish, olives and red pepper until evenly blended.
Chill and serve spooned over fresh greens.
Store in the refrigerator

Caesar Dressing
Extra-virgin olive oil
Salt and freshly ground black pepper
1 to 2 garlic cloves, pressed
2 to 3 anchovies, oil drained and rinsed in warm water
1 egg yolk
1/2 lemon, juiced
1 tbs Dijon Mustard
Dash Worcestershire sauce
In a large bowl add garlic, anchovies, mustard, Worcestershire sauce
salt and pepper, to taste.
Mash with the back of a fork.
Whisk in the yolk and lemon juice.
Slowly drizzle in oil, whisking until emulsified.
Taste and adjust seasoning.

Bob's Blue Cheese Dressing
1 cup crumbled blue cheese
1 cup mayonnaise
1 cup sour cream
2 teaspoons lemon juice
1 teaspoon hot pepper sauce
2 teaspoons Worcestershire sauce
2 tablespoons chopped fresh parsley
1 tablespoon honey
1 teaspoon ground black pepper
1 teaspoon sea salt
In a large bowl, whisk together the blue cheese, mayonnaise,
sour cream, lemon juice, hot pepper sauce, Worcestershire sauce,
parsley, honey, pepper, and salt.
Chill until serving.

Creamy Italian Dressing
1 cup mayonnaise
1/2 small onion
2 tablespoons red wine vinegar
1 tablespoon white sugar
3/4 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon ground black pepper
In a blender or food processor, combine mayonnaise, onion, vinegar, and sugar.
Season with Italian seasoning, garlic powder, salt, and pepper.
Blend until smooth.

Green Goddess Dressing
1 1/4 cups mayonnaise
1/2 cup sour cream (4 oz.)
1 1/2 tablespoons snipped fresh parsley
1/4 cup minced green onions with top
2 tablespoons lemon juice or tarragon vinegar or wine vinegar
1 clove garlic, minced
1/2 teaspoon salt (optional)
1/8 teaspoon ground pepper
In medium bowl, stir together all ingredients until well combined.
Cover and chill if not using immediately.
If this dressing is too thick, thin with a little milk.

Hot Bacon Dressing
2 ounces Bacon grease
1/4 pound Red Onion finely diced
2 cups Water
1/2 cup Honey
1/2 cup Red wine vinegar
2 tablespoons Dijon mustard
1/2 tablespoon Cornstarch
1 tablespoon Tabasco
Using the insides of the red onion, finely dice, 1/4 lb.
Place the bacon grease in a saucepan over medium-high heat.
Add the onions and saute until the onions start to blacken.
While the onions are carmelizing,
in a mixing bowl place the water, honey and red wine vinegar.
Using a wire whisk, mix the ingredients well.
Add the cornstarch and whisk well.
After the onions have carmelized,
add the Dijon mustard to the onions and stir together
with a rubber spatula.
Add the water, vinegar, pepper, honey and
cornstarch to the mustard and onions and mix.
Continue stirring until mix thickens and comes to a boil.
Remove from heat and store in refigerator until needed.

Russian Salad Dressing
1/2 cup mayonnaise
1/3 cup ketchup
1 tablespoon red wine vinegar
1 tablespoon finely chopped onion
salt and pepper to taste
In a small bowl, whisk together the mayonnaise,
ketchup, vinegar, onion, salt and pepper until thoroughly combined.
Refrigerate until ready to use.

Spicy, Sweet French
1/2 cup Salad Oil (olive, safflower, sunflower, or canola)
1/2cup catsup
1/2 cup apple cider vinegar
1/2 cup sugar
1/2 small to medium sweet onion (purple will be too strong)
1/2 tbsp worchestershire sauce
1 tsp salt
1/4 scant tsp black pepper
1 to 2 tbsp lemon juice (optional)
2 tsp prepared mustard
1/4 tsp garlic powder or 2 small, crushed cloves fresh garlic
1 tsp paprika (optional)
In blender/food processor combine all ingredients except oil.
When ingredients are well blended then drizzle oil into ingredients.
This will thicken the dressing.
Will keep 1 week, refrigerated.

Texas Ranch Dressing
2 tablespoon sour cream
1/2 cup Mayonnaise
1/2 cup buttermilk
1/2 cup BBQ Sauce
1 garlic clove, minced to a paste
1/2 tablespoon parsley, chopped
1/2 tablespoon chives, chopped
1/2 Tablespoon shallots, minced
1/2 teaspoon celery seed

Combine all ingredients well. Refrigerate

Ranch-Style Dressing Mix
7 saltine crackers
3/4 cup dry minced parsley flakes
1/4 cup dry minced onion
1 tablespoon dry dillweed
2 tablespoons onion salt
2 tablespoons garlic salt
2 tablespoons onion powder
2 tablespoons garlic powder
Dressing
1 tablespoon mix
1 cup mayonnaise
1 cup buttermilk
Dry Mix:
In an electric blender, blend crackers on high speed until powdered.
Add parsley, minced onions, and dill weed.
Blend again until powdered. Dump into bowl.
Stir in onion salt, garlic salt, onion powder, and garlic powder.
Put into container with tight-fitting lid.
Store dry mix at room temperature for up to 1 year.
Ranch Dressing:
Combine 1 tablespoon of the mix with 1 cup each mayonnaise and buttermilk.
Makes 2 cups of homemade ranch dressing.

BLUE CHEESE RANCH DRESSING
1 1/2 c. sour cream
1/4 c. mayonnaise
1 TBS Ranch Dressing Mix
1/2 - 1 c. blue cheese, crumbled
Mix sour cream and mayonnaise.
Add Ranch Dressing Mix.
Blend well, add crumbled blue cheese to taste.
If mixture is too thick, add 1 tablespoon buttermilk.
For milder flavor, especially if using as a vegetable dip, omit mayonnaise.