Rhineland German Salad Dressing Food

GERMAN SALAD DRESSING FOR LETTUCE SALAD (SALATSAUCE)

Steps:

• Gather the ingredients.
• In a large bowl, whisk together 1/4 cup heavy cream or half-and-half, 2 teaspoons fresh lemon juice and 2 teaspoons sugar until the sugar dissolves.
• Add a little milk to thin, if necessary.
• Add salad greens and tomatoes and any other ingredients shortly before serving and toss to coat.
• Enjoy!

RHINELAND (GERMAN) SALAD DRESSING

Steps:

• Mix ingredients one at a time and in the order given.

THANKSGIVING DRESSING

Steps:

• Note that the 6 cups of cornbread is a guess. The recipe format wouldn't let me enter one large (10-12 inch) skillet of baked cornbread, crumbled.
• Cook celery and drain.
• Heat soups and broth, adding the cup of butter to the broth.
• Note: If you wish, you can cook the giblets from the turkey and use that broth in place of the 2 cans of chicken broth.
• Mix all ingredients together.
• If too dry, may add small amounts of water at a time. Should have a meatloaf-like consistency.
• Put into 13x9 inch pans and bake at 350 degrees until browned.
• (Can also be used to stuff the turkey.).

CAMBODIAN SALAD DRESSING

Steps:

• Cook sugar in water until light syrup forms, about 5 min over med-low heat. Add all other ingredients. Stir well. Let cool.
• Serve over salad.

GERMAN PICKLED BEET SALAD (VEGAN)

Steps:

• Cut the tops off the beets, leaving about 1" of the stem intact. Scrub the beets well then add them to a large pot with enough cold water to cover them by about 2". Add 1 tsp of the salt and bring to a boil. Once the boiling point is reached, reduce heat to low and cover the pot. Simmer until the beets show little resistance when pierced with the tip of a sharp knife. This may only take 30 minutes for young beets, much longer for more mature ones. Keep them consistently covered with water.
• Once cooked, drain the beets, reserving a small amount of the cooking liquid (about 1/4 cup). (You may or may not need this later on, so don't worry if you forget).
• When the beets are cool enough to handle, slip off the skins and then cut them crosswise into 1/8" slices. Place them in a deep glass or ceramic bowl.
• In a medium saucepan bring the red wine, vinegar, onion, cloves, coriander, peppercorns and remaining 1 tsp of salt to a boil. Immediately pour over the beets. It should cover them, if not, add more wine.
• Cool to room temperature then cover well and refrigerate for at least 24 hours.
• Before serving discard the whole cloves and peppercorns. Beat the olive oil and horseradish together in a small bowl and add to the beets. Mix gently but thoroughly. If you think the sauce is going to be too thick, you can now use that reserved cooking liquid to thin things down (beat in with the olive oil and horseradish), or use a bit of plain water.

HONEY IN THE SLAW (COLESLAW)

Steps:

• Toss the cabbage & peppers, set aside.
• Whip the remaining ingredients together. Add to cabbage/peppers and toss well.
• Cover & chill for approx 1 hour.

SWEET 'N' SOUR SALAD DRESSING

Steps:

• In a jar with a tight-fitting lid, combine the first seven ingredients; shake well.
• Serve over salad greens.

55 SALAD DRESSING

Steps:

• In a blender, mix garlic, mustard, vinegar and water until smooth. .
• Add remaining ingredients except oil.
• Process on low speed. Slowly add oil. Blend 10 minutes.