SPANISH SALAD DRESSINGS~ PART 2 OF 2
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Ingredients:
- (-Sue Woodward)
- (----------------------CLARITA'S COCINA---------------------------)
- (----------------TROPICAL FRUIT SALAD DRESS'G---------------------)
- (----------------------ADEREZO TROPICAL---------------------------)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon sugar
- 2 tablespoon sherry (cream )
- 3 tablespoon pineapple (frozen juice con- centrate; defrosted)
- 3 tablespoon pineapple (crushed drained)
- 2 tablespoon cherries (maraschino finely chopped)
- 2 tablespoon walnut (pecans; or finely chopped)
- (---------------------ROQUEFORT DRESSING--------------------------)
- (-----------------ADEREZO DE QUESO ROQUEFORT----------------------)
- 4 ounce cheese (roquefort )
- 1/2 cup mayonnaise ( homemade)
- 1/2 cup sour cream
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon garlic salt
- 1/4 teaspoon hot sauce
- (pn Cayenne)
- (------------------MAYONNAISE FRENCH STYLE-----------------------)
- (-------------------MAYONESA A LA FRANCESA------------------------)
- 2 cup mayonnaise ( homemade)
- 1 garlic (cl finely minced)
- 1 tablespoon mustard (prepared )
- 1/4 teaspoon paprika
- 2 tablespoon ketchup (tomato )
- 1/4 teaspoon sugar
- 2 tablespoon truffle ( finely chopped)
- (pn Cayenne)
- (---------------------SHERRY MAYONNAISE--------------------------)
- (---------------------MAYONESA JEREZANA--------------------------)
- 1 egg
- 1 teaspoon salt
- 1/4 cup sherry (dry )
- 1 teaspoon lemon juice
- 1 tablespoon butter ( generous tbsp)
- 2 hot sauce (dr )
- 1/2 cup mayonnaise
- 2 tablespoon sour cream
- (---------------------SAUCE VINAIGRETTE--------------------------)
- (----------------------SALSA VINAGRETA---------------------------)
- 1/2 cup olive oil
- 1/4 cup vinegar (wine )
- 1/2 teaspoon salt
- 1/2 teaspoon pepper (white )
- 2 tablespoon parsley (fresh minced)
- 1 onion (sm minced)
- 1 garlic (cl crushed)
- 1 caper (sm jar of drained)
- 1 egg ( hard cooked, finely chopped)
- (----------------------CLARITA'S COCINA---------------------------)
- (----------------TROPICAL FRUIT SALAD DRESS'G---------------------)
- (----------------------ADEREZO TROPICAL---------------------------)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon sugar
- 2 tablespoon sherry (cream )
- 3 tablespoon pineapple (frozen juice con- centrate; defrosted)
- 3 tablespoon pineapple (crushed drained)
- 2 tablespoon cherries (maraschino finely chopped)
- 2 tablespoon walnut (pecans; or finely chopped)
- (---------------------ROQUEFORT DRESSING--------------------------)
- (-----------------ADEREZO DE QUESO ROQUEFORT----------------------)
- 4 ounce cheese (roquefort )
- 1/2 cup mayonnaise ( homemade)
- 1/2 cup sour cream
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon garlic salt
- 1/4 teaspoon hot sauce
- (pn Cayenne)
- (------------------MAYONNAISE FRENCH STYLE-----------------------)
- (-------------------MAYONESA A LA FRANCESA------------------------)
- 2 cup mayonnaise ( homemade)
- 1 garlic (cl finely minced)
- 1 tablespoon mustard (prepared )
- 1/4 teaspoon paprika
- 2 tablespoon ketchup (tomato )
- 1/4 teaspoon sugar
- 2 tablespoon truffle ( finely chopped)
- (pn Cayenne)
- (---------------------SHERRY MAYONNAISE--------------------------)
- (---------------------MAYONESA JEREZANA--------------------------)
- 1 egg
- 1 teaspoon salt
- 1/4 cup sherry (dry )
- 1 teaspoon lemon juice
- 1 tablespoon butter ( generous tbsp)
- 2 hot sauce (dr )
- 1/2 cup mayonnaise
- 2 tablespoon sour cream
- (---------------------SAUCE VINAIGRETTE--------------------------)
- (----------------------SALSA VINAGRETA---------------------------)
- 1/2 cup olive oil
- 1/4 cup vinegar (wine )
- 1/2 teaspoon salt
- 1/2 teaspoon pepper (white )
- 2 tablespoon parsley (fresh minced)
- 1 onion (sm minced)
- 1 garlic (cl crushed)
- 1 caper (sm jar of drained)
- 1 egg ( hard cooked, finely chopped)
Tropical Fruit Salad Dressing - combine mayonnaise, sour cream,
sugar, and sherry. Beat vigorously with rotary hand beater. Add the
pineapple juice and beat again. Fold in the crushed pineapple,
cherries, and nuts. Yields
1.1/2 cups.
Roquefort Dressing - crumble coarsely the roquefort cheese. Combine
with the rest of the ingredients. Let stand at room temp for about 1
hr. to age. Then pour into a jar with cover and refrigerate. Yields
about 1 pint.
Mayonnaise French Style - combine mayonnaise, garlic, mustard,
paprika, ketchup,, sugar, and truffles. Add cayenne pepper and mix
thoroughly. Refrigerate covered for about 1 hr. before using. Mix
again before serving. Yields 1.1/2 pints.
Sherry Mayonnaise - beat egg until frothy. Combine egg with all the
ingredients except mayonnaise and sour cream in top of double boiler.
Cook over boiling water (be sure water does not touch the top part of
the double boiler). Beat continually with rotary hand beater or
electric hand beater until thickened. Remove from heat and separate
the pots. Beat mixture another minute or so after removing from
boiling water. Cool completely. Combine mayonnaise and sour cream.
Fold into the cooked mixture and pour into a jar with a screwtop
cover. Refrigerate. Beat once again just before using. Yields about
1.1/2 cups.
Sauce Vinaigrette - combine all ingredients except the hard cooked
egg. Pour into a screwtop jar. Shake to dissolve the salt. Let stand
an hour before using. Just before using, remove garlic clove and add
the finely chopped hard boiled egg. Yields about 1 cup. Note - this
sauce may be used as a salad dressing or over cooked vegetables. It
is exceptionally good with baked fish and as a marinade for boiled
shrimp.
Author - Clarita Garcia
Makes 1 Recipes
Techniques:
boiling
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