Mrs Gs Best Caesar Dressing Food

GRILLED ROMAINE CAESAR SALAD

Steps:

• For the croutons: Preheat oven to 375 degrees F. Toss the bread cubes with the oil and House Seasoning in a medium bowl. Spread in a single layer on a baking sheet and bake until golden brown and toasted, about 10 minutes. Let cool.
• For the dressing: Meanwhile, whisk together the mayonnaise, mustard, anchovy paste, Worcestershire sauce, Parmesan, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper. Whisk in water, 1 teaspoon at a time, until the dressing is thin enough to drizzle.
• For the salad: Heat a cast-iron grill pan over medium-high heat. Brush the cut sides of the romaine halves with the oil and season with a pinch each of salt and pepper. Place the halves cut-side down on the pan and cook until slightly charred, about 2 minutes. Transfer each half cut-side up on a plate. Drizzle with the dressing and top with the croutons, Parmesan and lemon zest.
• Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.

CAESAR SALAD

Steps:

• For the dressing: Place the anchovies into a blender or food processor. Throw in the Dijon mustard, vinegar, Worcestershire, garlic and lemon juice. Pulse the processor or blend on low speed for several seconds. Scrape down the sides.
• With the food processor or blender on, drizzle the olive oil into the mixture in a small stream. Scrape down the sides. Add the Parmesan, salt and a generous grind of black pepper. Pulse the whole thing together and mix until thoroughly combined. Refrigerate the dressing for a few hours (it just gets better!) before using it on the salad.
• For the croutons: Slice the bread into thick slices and cut them into 1-inch cubes. Throw them onto a baking sheet.
• Heat the olive oil in a small saucepan or skillet over low heat.
• Crush-but don't chop-the garlic and add them to the oil. Use a spoon to move the garlic around in the pan. After 3 to 5 minutes, turn off the heat and remove the garlic from the pan.
• Slowly drizzle the olive oil over the bread cubes. Mix together with your hands, and then sprinkle lightly with salt. Toss and cook in the pan until golden brown and crisp. (Add a little butter for more flavor!)
• For the salad: Wash and dry the hearts of romaine lettuce. Leave them whole. Use a vegetable peeler and shave off large, thin slices of Parmesan.
• Drizzle about half of the dressing over the top of the hearts. Throw in a good handful of the Parmesan shavings. Give it a good initial toss, just so you can evaluate how much more dressing you need.
• Add more dressing and Parmesan to taste. Add the cooled croutons. Toss gently.

CAESAR SALAD WITH HOMEMADE DRESSING

Steps:

• Preheat the oven to 375 degrees F.
• For the Caesar dressing: Beat the egg yolks in a large mixing bowl. Add the lemon juice, Worcestershire sauce, anchovy and garlic and whisk to combine. Slowly drizzle in the olive oil until the mixture emulsifies. Season with salt and pepper. Cover and refrigerate until ready for use.
• For the croutons: Cut the baguette on an angle to create thin, oval slices about 1/4-inch thick. On a large baking sheet, arrange the slices evenly. Brush the bread with olive oil and top with the Parmesan and thyme. Season with salt and pepper. Bake until the Parmesan is melted and the croutons are golden brown around the edges, 5 to 7 minutes. Remove from the oven and allow to cool. Store in an airtight container if not using immediately.
• For the salad: Core the romaine and trim the top 1/2 inch off the leaves. Fan the leaves out on a serving plate (or chop into 1/2-inch pieces if you prefer). Sprinkle the Parmesan over the lettuce and drizzle the dressing on top. Top with 2 to 3 croutons per plate and serve.

CAESAR DRESSING

Steps:

• Whisk the mayonnaise, anchovy paste and garlic together in a small bowl. Whisk in the lemon juice, 2 teaspoons water and a few grinds of pepper until blended.

SIMPLE CAESAR DRESSING

Steps:

• Combine the mayonnaise, anchovy paste, capers, parsley, lemon zest and garlic. Whisk in the red wine vinegar, lemon juice and season with salt and pepper. Add more or less red wine vinegar and lemon juice depending on your preference of acidity and consistency of the dressing. If you prefer the dressing to be looser but less acidic, use water instead of vinegar.

MRS. G'S ITALIAN PLUM & COINTREAU JAM

Steps:

• JELLY:.
• Rinse, drain and pit plums.
• Cook the plums and water at a fast simmer for 30 minutes, stirring frequently. I use my biggest, shallowest pan that will hold the plums and water and allow for stirring, you want evaporation to take place.
• The plums will become very soft and begin to fall apart.
• Press the plums and liquid through a coarse food mill.
• Combine plums, lemon juice and sugar in a large pan (like a dutch oven) or preserving pan.
• Add 1 tablespoon of butter, this helps reduce foaming.
• Stir over medium high heat until sugar is dissolved.
• Cook jam at a brisk boil (spooning off any foam that arises) until it passes the jelly test, about 10 - 11 minutes.
• Add liqueur and cook 2 minutes.
• Remove from heat.
• CANNING:.
• Wash jars and screw rings.
• Fill electric fry pan 2/3 full with water and bring to a boil.
• Put jars in water, upside down along with sealing lids.
• Jars should heat at least 10 minutes, and sealing lids at least 3 and should be covered by water.
• Ladle jam into jars filing to 1/4 from very top.
• Wipe rim with boiling water using a paper towel.
• Put on sealing lid and screw on ring.
• Turn jar upside down.
• Finish all jars.
• Turn jars right side up.
• Cover jars with a towel.
• Jars should seal in 5 - 30 minutes. If jars does NOT seal, use jam, do not store for any length of time.

THE BEST CAESAR SALAD DRESSING

Steps:

• Blend mayonnaise, egg substitute, Parmesan cheese, water, garlic, lemon juice, anchovy paste, sugar, parsley, salt, and pepper in a blender until smooth, about 1 minute.
• Transfer dressing to an airtight container and refrigerate 8 hours to overnight.

BEST EVER CAESAR SALAD DRESSING!!!!

Steps:

• Combine all ingredients into blender on high, then low to mix well.
• Pour over romaine and add croutons and bacon bits.

MRS. G'S BEST CAESAR DRESSING

Steps:

• In a blender, combine the mayonnaise with the 3 tablespoons of grated pecorino, 1 anchovy and the water, lemon, vinegar, garlic, Worcestershire and Tabasco. Process until smooth. (note, you can smash or put the garlic through the press. The garlic is boiled for 30 seconds just to take some of the "bite" out of the raw garlic, especially since there's a good amount of garlic.).
• In a large salad bowl, toss the romaine with the dressing and season with black pepper. Garnish with pecorino shavings and anchovy fillets and serve right away.

CAESAR DRESSING

Steps:

• Put lemon juice, anchovies, garlic, Dijon and vinegar in blender on high.
• Slowly drizzle olive oil in while machine is running.
• Add remaining ingredients and just blend.

REAL CAESAR DRESSING

Steps:

• Place all ingredients in a food processor and mix until well blended. Use dressing over fresh Romaine greens and garlic croutons.

JOHN G'S CAESAR SALAD DRESSING

Steps:

• Mix olive oil, Parmesan, garlic, mayonnaise, vinegar, bread crumbs, sesame oil, lemon juice, Worcestershire sauce, Dijon mustard, chili powder, black pepper, basil, hot pepper sauce, salt, oregano, paprika, and cayenne pepper in a shaker or bottle with a lid; shake vigorously. Refrigerate for at least 4 hours to let the flavors combine.