1000 Island Dressing Food

1000 ISLAND DRESSING

Steps:

• Mix all the ingredients together in a small serving bowl, whisking with a fork.
• This dressing is delicious spooned over veggie burgers or served as a dip with crudites. I also love it drizzled over a festive vegetarian nut roast the next day in a sandwich. Any unused dressing can be stored in an airtight container in the fridge for up to 4 days.

THOUSAND ISLAND DRESSING

Steps:

• Combine all ingredients in a small bowl except egg.
• Stir in chopped egg last.
• Refrigerate.

THOUSAND ISLAND DRESSING

Steps:

• Combine all of the ingredients in a small bowl. Stir well.
• Place dressing in a covered container and refrigerate for several hours, stirring occasionally, so that the sugar dissolves and the flavors blend.

THOUSAND ISLAND DRESSING

Steps:

• Put green bell pepper, olives, chives, garlic and mayonnaise in blender. Cover and run at low speed.
• Add remaining ingredients and process at high speed until coarsely chopped. Chill in refrigerator.

GRIDDLE BURGER WITH 18000 ISLAND DRESSING AND QUICK PICKLES

Steps:

• For the quick pickles: Add the vinegar, 1/2 cup water, sugar, mustard seeds, salt, garlic and bay leaf to a saucepan and bring to a simmer. Once the sugar has dissolved in the simmering liquid, add the cucumbers and dill to a heat-proof container and pour over the pickling liquid. Let sit for at least 10 minutes. Chop 2 tablespoons for the dressing, and reserve the rest for serving.
• For the 18000 island dressing: In a food processor add the mayonnaise, ketchup, jalapenos, chopped quick pickles, Dijon, garlic and some salt. Puree, taste and adjust seasonings if necessary.
• For the burgers: Heat a cast-iron skillet or large heavy griddle pan over medium-high heat.
• Combine the chuck and brisket and form into 4 balls with your hands.
• Add the canola oil to the heated griddle. Place the burger balls on the griddle and sear for 1 to 2 minutes per side. Then, using a spatula, press the balls down, flattening them down as you spread them out. You want a thin, crusty burger and that's all about creating surface area, so press away. Let the burger get a nice char on one side, and then flip so they get nice and crusty brown, 4 to 5 minutes per side.
• Butter and toast, or griddle, the sesame seed buns. Once toasted, add 1 to 2 slices cheese to each bottom bun. Place the burger on the bottom bun with the cheese. Top the burger with some tomato slices, quick pickles and iceberg lettuce. Spread some of the 18000 island dressing on the top bun and top the burger. Appreciate the old school classic.

LIGHT THOUSAND ISLAND DRESSING

Steps:

• Combine the yogurt, mayonnaise, milk, ketchup, Worcestershire sauce, 1/4 teaspoon salt and the chipotle in a blender; pulse until smooth, about 1 minute. Transfer to a bowl, then stir in the relish and bell pepper.

THOUSAND ISLAND DRESSING

Steps:

• Make a paste with the garlic and 1/4 teaspoon of the salt by crushing them with the side of a chef's knife. In a small mixing bowl, whisk together the garlic, mayonnaise, chili sauce, ketchup, onion, relish and egg until combined. Season with salt and pepper to taste. Use now or store covered in the refrigerator for up to 2 days.

THOUSAND ISLAND DRESSING

Steps:

• In a bowl combine yogurt, vegetable oil, tomato sauce, lemon juice, mustard powder, sugar, salt, and pepper. Whisk together until blended. Add onion, sweet relish, olives, and jalapeno and whisk to combine evenly. Chill 1 hour.

BEST HOMEMADE THOUSAND ISLAND DRESSING

Steps:

• Mix every thing together. Can be served immediately although is better if it chills for an hour or more.

QUICK THOUSAND ISLAND DRESSING

Steps:

• Combine mayonnaise, ketchup, pickle relish, Worcestershire sauce, horseradish, and paprika in a bowl; mix well. Cover with plastic wrap and chill before serving.