Auntie Anns Lip Smackin Homemade French Dressing Longmeadow Food

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FRENCH DRESSING



French Dressing image

Make and share this French Dressing recipe from Food.com.

Provided by Dancer

Categories     Salad Dressings

Time 10m

Yield 1 1/2 cs.

Number Of Ingredients 10

1/4 cup water
1/4 cup vinegar, red wine and or 1/4 cup balsamic vinegar
1/2 teaspoon sugar
1/2 lemon, juiced
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1/2 teaspoon Worcestershire sauce
3/4 teaspoon dry mustard
1 clove garlic, minced
3/4 cup olive oil

Steps:

  • Combine all in a lidded jar.
  • Shake vigorously.

AUNTIE ANN'S LIP SMACKIN' HOMEMADE FRENCH DRESSING - LONGMEADOW



Auntie Ann's Lip Smackin' Homemade French Dressing - Longmeadow image

Auntie Ann spent many years working as the Research Editor of the National Geographic in Washington D.C. She also had a beautiful house facing the water in St. Michaels, Maryland. Quite often she had gatherings of all sorts. From the Washington set, dressed up dignitaries and special guests would arrive for a nice Friday evening cocktail party that included a nice dinner afterward. During her weekends in St. Michaels, she could relax sitting comfortably on a wicker chair facing the Harris Creek watching the swans swim to and fro in the water. Even though Auntie Ann had a busy productive life as an editor and another busy life on the shore, her cooking skills were perfection. Often during a cocktail party she would mix up (the day prior) a good amount of this dressing and ever so lightly, and daintily spoon this over some fresh salad greens and toss. When she was getting ready to have the Labor Day crowd in for some good old "Maryland Blue Crabs" at her home on the shore, she would use this dressing in a simple pasta salad, that could be kept outside longer as it didn't have any mayonnaise or dairy in it to spoil. I use this now for "Saturday Lunch on the Farm" salad, which has become a huge bowl of all kinds of lettuces, fresh cut up vegetables and olives. Hey you can't go wrong with Auntie Ann can you? After all; life is good when partaking of a salad, isn't it? Can be easily halved.

Provided by Andi Longmeadow Farm

Categories     Salad Dressings

Time 15m

Yield 12 serving(s)

Number Of Ingredients 11

3 tablespoons white vinegar (although any in the cupboard works here)
1/4 teaspoon salt (to taste, I tend towards more rather than less for this recipe)
1/8 teaspoon ground pepper (to taste)
3 garlic cloves, finely minced
1/4 teaspoon dried oregano
1/4 teaspoon parsley (fresh or dried)
1/4 teaspoon basil (fresh or dried)
1/4 teaspoon rosemary (dried)
1/4 teaspoon ground mustard (optional)
1/2 teaspoon sugar (or Splenda, or honey optional)
1/4 cup olive oil (make sure olive oil is the dominate taste)

Steps:

  • Using a Mason jar, cruet, bowl, or blender put vinegar, salt, ground pepper, cloves, oregano,parsley, basil, rosemary, ground mustard and sugar or honey if using, in container.
  • Mix thoroughly together. (I use a blender).
  • Slowly mix oil in with the vinegar, herb mixture. This is where I use the blender as it makes the dressing a bit thicker.
  • Sometimes though, if I am in a big hurry, I just use a Mason jar, and mix the oil in a little at a time and then shake vigorously.
  • Serve as your "everyday" dressing.
  • I leave this out on my counter for about two days (gets even more intense), or you can put it right into the refrigerator. Ours just doesn't last that long.

FRENCH DRESSING



French Dressing image

A classic! This dressing is the accompaniment to Recipe #321516. I used this pretty often as a normal, everyday dressing. Can be stored in the fridge for 3 days. Remember, egg is always optional. Have fun!

Provided by Andi Longmeadow Farm

Categories     Salad Dressings

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

3 tablespoons ketchup
3 tablespoons red wine vinegar
1 tablespoon sugar
1 teaspoon dry mustard
1/2 teaspoon paprika
1/4 teaspoon white pepper
1/4 teaspoon garlic powder
2 tablespoons egg substitute (optional)
3/4 cup extra virgin olive oil
1/4 teaspoon salt

Steps:

  • Add all ingredients in a mason jar except olive oil. Shake these ingredients, adding olive oil slowly, and shaking often.
  • Let sit in fridge for an hour or so, and serve on any salad greens.

HOMEMADE FRENCH BREAD



Homemade French Bread image

There really is no fat (oil, butter, etc.) in this recipe. This is a delicious bread, with a nice chewy texture. It was a big hit in our house. As far as yeast breads go, this one is fairly simple, with only 5 ingredients and minimal fuss.

Provided by Slave to the Stove

Categories     Yeast Breads

Time 3h20m

Yield 2 loaves

Number Of Ingredients 5

2 1/4 teaspoons yeast or 1 (1/4 ounce) package yeast
1 cup warm water
1 tablespoon sugar
1 teaspoon salt
3 cups flour (approximately)

Steps:

  • 1.In mixing bowl, combine warm water, sugar, and yeast. Let sit for 5-10 minutes.
  • 2.Add salt and 1 cup of flour. Mix together vigorously with a whisk until smooth.
  • 3.Using a spoon stir in enough of the remaining flour to form a dough that is a little sticky, but stiff enough to work with.
  • 4.Knead for 5 minutes, adding flour as necessary. Dough should be smooth and elastic.
  • 5.Grease bowl, and return dough to bowl. Cover with towel. Allow to rise for approximately 1 hour, or until doubled in size. Let your dough rise in a warm place (70-75 degrees) and free from drafts.
  • 6.Punch down dough and divide into 2 equal portions. Form each half into a long baguette shape the length of your pan. I used a jelly roll sheet. I also twisted my loaves. (You could form into another shape if you'd like, but you may have to adjust baking time.).
  • 7.Cover with towel and let rise for approximately 30 minutes.
  • 8.Bake at 350 degrees for 20 minutes.

Nutrition Facts : Calories 721.5, Fat 2.2, SaturatedFat 0.3, Sodium 1172.4, Carbohydrate 151.2, Fiber 6.3, Sugar 6.8, Protein 21.2

CAESAR FRENCH DRESSING



Caesar French Dressing image

We started with the French Dressing recipe from the Better Homes and Garden New Cook Book. We wanted it a little more like a Caesar so we changed it after looking at all the Caesar dressings on Recipe*zaar. We had some left over chicken breasts from "Baked Chicken" by Kim D. #111514. We cut the chicken into strips and added it to the lettuce before we added the dressing. After we put it on the plate we seasoned with pepper and a sprinkle of parmesan cheese. We had buttered toast with it and I broke the crust into croutons.

Provided by Chef Yancey Susan

Categories     Salad Dressings

Time 15m

Yield 4 serving(s)

Number Of Ingredients 15

1/2 cup salad oil (we used Canola Harvest)
2 tablespoons red wine vinegar
2 tablespoons lemon juice
3 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon paprika
2 tablespoons parmesan cheese, grated
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
1 hard-boiled egg, diced
1 small garlic clove, crushed
1 tablespoon fresh onion, minced
1 tablespoon fresh oregano
fresh ground pepper
parmesan cheese, grated

Steps:

  • Combine all ingredients in blender except the pepper and mix well. Blend again before combining with lettuce. Sprinkle more parmesan cheese on after mixing with lettuce.
  • Top with pepper, parmesan, and croutons.
  • This recipe makes about 3/4 cup dressing.

Nutrition Facts : Calories 289, Fat 29.2, SaturatedFat 4.6, Cholesterol 55.2, Sodium 352.3, Carbohydrate 5.1, Fiber 0.3, Sugar 3.7, Protein 2.8

SIMPLY, SIMPLE CUCUMBER SLICES IN VINEGAR DRESSING- LONGMEADOW



Simply, Simple Cucumber Slices in Vinegar Dressing- Longmeadow image

Based loosely on Emeril Legasse's recipe for cucumbers in dressing, but adding thinly sliced white onion and *Mary Jane's Crazy salt* to the dish prior to serving. Cooking time = refrigeration time.

Provided by Andi Longmeadow Farm

Categories     Lunch/Snacks

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 large English seedless cucumbers (about 1 pound each, or 3 pounds regular cucumbers)
1 1/2 teaspoons kosher salt, prefer kosher salt
1 medium white onion, sliced thinly into rings
3 tablespoons white vinegar
2 tablespoons cider vinegar
1/4 cup sugar (or splenda)
1/2 teaspoon crazy jane's mixed up salt
1 tablespoon fresh chives, chopped
1 teaspoon red pepper flakes (optional)

Steps:

  • Peel the cucumbers and cut in half lengthwise. Using a small spoon scoop out the seeds and watery center from each half, forming a shallow groove down the center.
  • Using a sharp paring knife, slice the cucumbers crosswise as thinly as possible, ideally about 1/8-inch thick, or use a mandolin to get even, thin slices.
  • Place the cucumbers in a colander and sprinkle with the salt. Using clean hands, toss to combine the cucumbers with the salt and allow to stand, refrigerated, for at least 1 hour and up to 2 hours.
  • Using clean hands, squeeze handfuls of cucumber slices to release any excess liquid and transfer to a medium nonreactive bowl.
  • In another medium a glass bowl, combine white vinegar, cider vinegar, and sugar, and Crazy salt. Stir until the sugar is completely dissolved.
  • Pour the vinegar mixture over the cucumbers, adding onion slices, the chopped chives, and red pepper flakes (if using). Stir to combine, serve, or refrigerate up to 12 hours or overnight and serve cold, with a slotted spoon on the side.
  • Oh boy!

WEGMAN'S DELICIOUS, SPUNKY, CLAMMY CHOWDA! LONGMEADOW



Wegman's Delicious, Spunky, Clammy Chowda! Longmeadow image

We are so lucky to have this wonderful grocery store here in Maryland. Saw this recipe on the back of Wegmans 5 pound potato sack, and had to try it. I found it delicious, and perfect for a warm Sunday dinner, or anytime during the week for that matter. I had everything on hand, so that made it even easier. *Note* -- any changes I made or mentioned are noted in the ( ) area. I hope you enjoy this, as much as we do on the farm. Now if I can just figure out how to grow clams!

Provided by Andi Longmeadow Farm

Categories     Chowders

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 7

3 slices bacon, cut into 1/2 inch pieces (I use 1 slice of bacon)
1 medium onion, chopped
2 cups clam juice (I use chicken stock)
4 medium potatoes, peeled and cut into 1/2 inch pieces
1/2 teaspoon dried thyme
1 (6 1/2 ounce) chopped clams, undrained
1 cup whole milk (or cream, I use 1% milk)

Steps:

  • In a heavy bottom soup pot, cook bacon on LOW until crisp. Remove bacon and drain off all but 1 tablespoon bacon drippings.
  • Add onion to pot, stir and cook until limp and golden, about 3 minutes.
  • Add bacon, clam juice (or chicken stock), potatoes, and thyme. Simmer, covered; stirring occasionally until potatoes are soft, about 20 minutes.
  • Add clams and milk; simmer, uncovered, 10 minutes.
  • Season with salt and pepper to taste.

Nutrition Facts : Calories 382.2, Fat 10.6, SaturatedFat 3.8, Cholesterol 33.2, Sodium 642.5, Carbohydrate 57.4, Fiber 5.6, Sugar 10.1, Protein 15.1

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