Cocktail Salad Dressing Food

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ROASTED SHRIMP COCKTAIL SALAD



Roasted Shrimp Cocktail Salad image

Drizzle a cocktail sauce dressing over grilled shrimp, asparagus and iceberg lettuce wedges.

Provided by Food Network Kitchen

Time 25m

Yield 4

Number Of Ingredients 10

1 pound large shrimp, peeled and deveined
1 bunch of thin asparagus, trimmed
1/4 plus 1/3 cup ketchup
3 tablespoons prepared horseradish, drained
1 tablespoon vegetable oil
Kosher salt and freshly ground black pepper
3 tablespoons sour cream
2 tablespoons fresh lemon juice (about 1 lemon), plus lemon wedges for serving
1/4 cup chopped fresh flat-leaf parsley
1 large head iceberg lettuce, cut into 4 wedges

Steps:

  • Preheat the broiler to high with a rack set 3-inches from the heat source.
  • Toss the shrimp and asparagus with 1/4 cup ketchup, 2 tablespoons horseradish, oil, 1/4 teaspoon salt and a few grinds of pepper. Spread out on a rimmed baking sheet in one layer and broil, stirring once or twice, until the shrimp are just cooked through and lightly charred in spots along with the asparagus, about 6 minutes.
  • Stir together the remaining 1/3 cup ketchup, the remaining tablespoon horseradish, the sour cream, lemon juice, and 3 tablespoons water. Stir in half of the parsley.
  • Put an iceberg wedge on each of 4 plates and divide the shrimp and asparagus evenly among them. Drizzle with the dressing and sprinkle with the remaining parsley. Serve with lemon wedges on the side.

FRUIT COCKTAIL DE LUXE W/ COOKED FRUIT SALAD DRESSING CA. 1927



Fruit Cocktail De Luxe W/ Cooked Fruit Salad Dressing Ca. 1927 image

The posting of this recipe is a result of a fun bit of sleuthing on my part, on Thanksgiving Day, 2009. A member of Zaar had lost her original recipe, which her Mother-In-Law had made and was beloved by her son. Every recipe she tried did not yield the same results so she asked for help in locating it in the Q & A forums. Several days of Internet searches by various members couldn't locate teh recipe. Fortunately, I have a 1927 cookbook at home and spent the last hour having a ball, trying to figure out "what in the world" would that fruit salad and dressing be called. How about "Fruit Salad Dressing"? LOL According to this cookbook from The Culinary Institute of Chicago, this recipe was called "Fruit Cocktail De Luxe" and was meant to be served at Ladies Luncheons over a bed of "crisp lettuce leaves on a glass plate". I can see a coterie of primly dressed ladies, all with white cotton gloves and netted hats, demurely sitting in stiff backed chairs, delicately dining on this fruit cocktail "de-luxe". Bless their wee cotton gloves! Note: Variations on the dressing are listed in Directions.

Provided by The_Swedish_Chef

Categories     < 60 Mins

Time 1h

Yield 8 cups

Number Of Ingredients 12

1 cup of any of these fruit (any of the following 4 fruits 1 cup diced )
pineapple, grapes, oranges, apple, cherries, pears, peaches, tangerines, strawberries
1 cup miniature marshmallow (the original recipe had you cut up large marshamallows as mini-ones didn't exist, yet!)
1 1/2 cups fruit salad dressing (or the full amount, to taste)
8 ounces whipping cream (add 1/4 cup sugar, 1/2 teaspoon of vanilla and 1/2 teaspoon of almond flavouring to whipped cream)
1/2 cup sugar
2 eggs, beaten
2 tablespoons flour (doesn't say all-purpose but I'm sure it is)
1/8 teaspoon salt
1/2 cup orange juice, freshly squeezed
1 cup pineapple juice
3 tablespoons fresh lemon juice

Steps:

  • FRUIT COCKTAIL DE LUXE DIRECTIONS:.
  • Combine fruit of choice, marshmallows and cooked dressing and whipped cream and chill. Serve on a bed of fresh lettuce and garnish with a sprig of fresh mint and pineapple cubes.
  • FRUIT SALAD DRESSING:.
  • Mix the beaten eggs, sugar,flour, salt, pineapple juice, lemon and orange juices in a medium saucepan.
  • Over very low to medium low heat, stir all ingredients constantly until the mixture begins to thicken. This will take about 10 minutes. Low heat and constant stirring will prevent the eggs from curdling. (This is actually a Fruit Curd that you are making.).
  • After mixture thickens and coats the back of a clean spoon, remove from heat and allow to cool completely.
  • In the meantime, whip the whipped cream, starting on low speed for 2-3 minutes. As cream thickens, add both vanilla and almond extracts and then the 1/4 cup sugar. Beat until whipped cream holds soft peaks.
  • When ready to serve, fold the whipped cream into the cooled Dressing. Add mixture to fruit pieces and serve.
  • Variation I: Golden Pineapple Dressing--Omit orange juice. Use 2 egg yolks in place of whole egg. Use only 1 tablespoon fresh lemon juice. Add 1/4 cup butter.

Nutrition Facts : Calories 291.5, Fat 16.4, SaturatedFat 8.3, Cholesterol 119, Sodium 421.4, Carbohydrate 33.2, Fiber 0.2, Sugar 25.1, Protein 4.7

CLASSIC COCKTAIL SAUCE



Classic Cocktail Sauce image

Serve this classic cocktail sauce alongside our Fruits de Mer Platter.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegan Recipes

Yield Makes about 1 cup

Number Of Ingredients 5

2 tablespoons grated and peeled fresh horseradish, (or prepared horseradish)
2 tablespoons fresh lemon juice
1/4 teaspoon coarse salt
3/4 cup ketchup
1/4 teaspoon hot sauce, (optional)

Steps:

  • Stir together horseradish, lemon juice, and salt in a small bowl. Stir in ketchup, and hot sauce if desired. Cover; refrigerate until ready to serve, or overnight.

MOM'S FRUIT SALAD WITH COOKED DRESSING



Mom's Fruit Salad With Cooked Dressing image

This is an adaptation of several slightly different recipes, but slightly different from the rest. My family LOVES it--and so does everyone else who's tasted it! This is also wonderful as a topping for belgian waffles.

Provided by DeborahSu

Categories     Breakfast

Time 40m

Yield 2 gallons, 64 serving(s)

Number Of Ingredients 18

2 tablespoons flour
1/2 cup sugar
2 eggs
1 (20 ounce) can pineapple tidbits, juice of
1 lemon, juice of
1 orange, juice of
vinegar (approx. 1 T)
1 grated lemon, rind of
1/2 grated orange, rind of
1/2 pint whipping cream, whipped
2 -3 apples
2 oranges
3 -4 bananas
1 (20 ounce) can pineapple tidbits (you used the juice in the dressing!)
1 cup grapes
1 cup cherries (fresh, frozen, or canned)
fruit (in season, canned, or frozen)
miniature marshmallow (to taste(I use 1/2 bag)

Steps:

  • Whisk the flour & sugar together. Beat eggs until light, and whisk in flour & sugar.
  • Drain a can of pineapple tidbits into a 2-cup measure, add the lemon and orange juices, and pour in enough vinegar to make 1-1/4 cups total liquid.
  • Add to the egg mixture. Cook in double boiler, stirring constantly, until thickened.
  • Chill thorougly, then fold in whipped cream.
  • Fold into your mixed fruit--you really can use whatever fruit you have on hand. I've added mango, pears, starfruit, kiwi, and I can't remember what all!
  • Chill and enjoy!

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