Creamy Chili Dressing Food

CREAMY CHILI PEPPER SALAD DRESSING

Steps:

• Blend ingredients until smooth.
• Coat chicken or pork with this sauce and allow to marinate for 30 minutes to overnight.
• This sauce to desired consistency and dress salad greens just prior to serving.

THICK AND CREAMY CHILI

Steps:

• Combine meat and onion in a large pan and cook until meat is browned, drain juices.
• Stir in 1 flour,.
• Add tomatoes, soup, mushrooms and kidney beans.
• Add seasonings, stir.
• Bring to boil, then simmer on low for 1 hour stirrng occasionally.

CREAMY CHILI DRESSING

Steps:

• Whisk together in a small bowl or combine in a blender the olive oil and sour cream.
• Add and whisk together or blend to combine the lime juice, cilantro, chili powder and cumin.
• Taste and adjust the seasonings.
• Use immediately or cover and refrigerate.

CREAMY DRESSINGS

Steps:

• For the Base: Whisk together the ingredients. Add one of the combinations below to change it up, then whisk in a little water, a tablespoon at a time, until you've reached your desired consistency. Transfer to a resealable jar or container and refrigerate up to 1 week.
• Ranch: Add 2 scallions, thinly sliced; 1 clove garlic, grated, pressed, or finely chopped; and lots of freshly ground black pepper to the base and whisk to combine.
• Caesar: Add 2 anchovy fillets, finely chopped; 1 clove garlic, grated; and 1/2 cup grated Parmesan to the base and whisk to combine.
• Cheese: Add 4 ounces crumbled feta, goat cheese, or mild blue cheese to the base and whisk to combine

CREAMY ITALIAN DRESSING

Steps:

• Whisk the mayonnaise, sour cream, vinegar, olive oil, garlic, oregano, sugar, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Stir in the parsley, parmesan and pecorino. Season with more salt and pepper. (The dressing will keep, refrigerated, up to 1 week.)

CREAMY CHILI-LIME CORN

Steps:

• Whisk together the cilantro, yogurt, lime zest and juice, 1 teaspoon water and 1/2 teaspoon salt. Set aside.
• Pat the corn dry with paper towels and toss with the chili powder and garlic in a medium bowl. Melt the butter in a large nonstick skillet over medium-high heat. Once the foam subsides, add the corn and cook undisturbed until it starts to brown slightly in some spots, about 2 minutes. Continue to cook, stirring, until warmed through, about 3 minutes.
• Remove the skillet from the heat and stir in the lime-yogurt mixture, 3 tablespoons of the Parmesan and 1/2 teaspoon salt. Transfer to a serving dish and top with cilantro, the remaining 1 tablespoon Parmesan and a sprinkle of chili powder.

CHOPPED COBB SALAD WITH CREAMY GARLIC DRESSING

Steps:

• To prepare dressing: Whisk yogurt, mayonnaise, lemon juice, Parmesan, parsley, chives, tamari (or soy sauce), garlic, and pepper in a small bowl.
• To prepare salad: Combine lettuce, cucumbers, tomatoes and chickpeas in a large bowl. Add eggs and avocado and gently toss to combine. Add ¾ cup of the dressing and toss to coat well. Add 1 or 2 more tablespoons dressing if desired. Reserve additional dressing for another use (cover and refrigerate for up to 2 days). Divide the salad among 4 bowls; sprinkle with blue cheese, if desired.

SHREDDED TEX-MEX SALAD WITH CREAMY LIME DRESSING

Steps:

• Preheat oven to 400 degrees F. Grease an 8 by 8-inch glass pan with butter. Stir together the cornbread mix with the egg and milk. Evenly spread into prepared pan and bake on the middle rack for 20 minutes. Remove from oven and cool in pan for 10 minutes. Remove from pan to cool completely. Mix together the beans with the sazon and season with salt and pepper. Toss the salsa with the tomatoes. When ready to serve, cut the cornbread into 1/2-inch croutons. Toss the lettuce with 3/4 cups of the dressing. In a clear trifle dish, layer the Tex-Mex Salad beginning with the black beans followed by the Monterey Jack cheese, the tomato salsa mixture, the Cheddar, the dressed romaine and top with the cornbread croutons. Serve the remaining dressing on the side.
• Blend all the ingredients except the olive oil until smooth. While machine is running, slowly drizzle in the oil until incorporated. Season, to taste, with salt and pepper.

CREAMY CILANTRO DRESSING

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet.
• Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
• Combine roasted peppers, canola oil, pepitas, red wine vinegar, lime juice, cotija cheese, garlic, salt, and pepper in a blender or food processor. Blend to combine, about 10 seconds. Add cilantro a little at a time and blend until smooth.
• Combine mayonnaise and water in a large bowl and whisk until smooth. Add the blended pepper mixture to the mayonnaise mixture and mix thoroughly.

CREAMY FRENCH DRESSING

Steps:

• In a blender, place the mayonnaise, ketchup, vinegar, sugar, onion, salt and pepper; cover and process until smooth.
• While processing, gradually add oil in a steady stream.
• Let chill in fridge for about an hour before serving to let onion flavor mellow.
• Serve over salad.
• Refrigerate leftover dressing.

RUSSIAN DRESSING

Steps:

• In a small bowl, whisk all ingredients until blended. Cover and refrigerate for at least 2 hours before serving.

CREAMY LIME DRESSING

Steps:

• Put all ingredients except olive oil in blender and process.
• Add olive oil in a stream while still processing, until mixture thickens.
• Refrigerate.

CREAMY ITALIAN DRESSING I

Steps:

• In a blender or food processor, combine mayonnaise, onion, vinegar, and sugar. Season with Italian seasoning, garlic powder, salt, and pepper. Blend until smooth.

EASY SLOW COOKER CREAMY CHICKEN CHILI

Steps:

• Place chicken breasts in the bottom of a slow cooker. Pour cannellini beans, black beans, corn, and tomatoes over the chicken in order listed. Sprinkle ranch dressing mix, chili powder, cumin, and onion powder on top. Place cream cheese on top. Cook on Low until chicken is fork-tender, 6 to 8 hours.
• Remove chicken breasts and shred with two forks or cut into bite-sized chunks. Stir chicken back into the slow cooker; mix chili thoroughly.

EASY CREAMY SALAD DRESSING

Steps:

• Combine balsamic vinegar, oil, sugar, and salt in a cup and mix well. Stir in cream and mix well.

CHILI LIME VINAIGRETTE DRESSING

Steps:

• Whisk lime juice, soy sauce, brown sugar, olive oil, garlic, and red pepper flakes together in a bowl until creamy and smooth. Cover bowl with plastic wrap and refrigerate overnight to 8 hours.

CHILI PEPPER DRESSING

Steps:

• Roast and peel bell pepper and Anaheim or poblano chili. Finely chop roasted pepper and chili. Wearing rubber gloves, seed and mince jalapeño chili. Mince garlic.
• In a bowl whisk together all ingredients with salt and pepper to taste. Makes about 1 1/4 cups.

MILD RED CHILE DRESSING

Steps:

• Soak the dried tomatoes in the hot water for 20 to 30 minutes, or until they become soft and plump.
• With a slotted spoon, transfer the tomatoes to a food processor and add the garlic; chop finely.
• Pour tomato-soaking water into the processor and blend well.
• Add the olive oil or apple juice, orange juice concentrate, 3 tablespoons vinegar, soy sauce, chile powder, pepper and salt if using.
• Process until the dressing is creamy.
• Taste and add another tablespoon vinegar if needed.
• Pour into a jar, cover and refrigerate until ready to use.