Sunny Dressing Food

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SUNNY'S CHEESY BACON CORNBREAD DRESSING



Sunny's Cheesy Bacon Cornbread Dressing image

Provided by Sunny Anderson

Categories     side-dish

Time 1h55m

Yield 10 to 12 servings

Number Of Ingredients 17

5 to 6 cups gently crumbled cornbread
1 cup shredded Cheddar Jack cheese
1 cup shredded mozzarella (get the kind with cream cheese in it for extra credit)
1/2 cup loosely packed chopped fresh parsley
2 chopped scallions, white and green parts
Kosher salt and freshly ground black pepper
8 strips bacon
10 leaves fresh sage, finely chopped
1 stalk celery, finely chopped, leaves included if present
1/2 cup chopped red onion
3 cloves garlic, grated on a rasp
1 stick (8 tablespoons) unsalted butter, melted
1 cup buttermilk
1 cup chicken stock
1 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper
Nonstick cooking spray (butter flavor for extra credit), for the baking dish

Steps:

  • For the cornbread: In a large bowl, add the cornbread and toss with the Cheddar Jack, mozzarella, parsley and scallions. Season with salt and pepper.
  • For the dressing: In a large pan, add the bacon and cook until crisp. Remove, leaving the fat behind, and chop. Add the chopped bacon to the bowl of cornbread. Add the sage, celery, onions and garlic to the pan and saute until everything is tender, 8 to 10 minutes. Add everything, including the fat from the pan, to the cornbread and toss.
  • For the liquid: In a separate large bowl or liquid measuring cup, whisk together the melted butter, buttermilk, stock and Worcestershire sauce. Season with a pinch of salt and a few grinds of pepper. Slowly mix into the cornbread until the mixture is moist enough to spread but not wet enough to drip--you may not use all the liquid. Taste and season again with salt and pepper if needed.
  • Preheat the oven to 350 degrees F. Coat the bottom and sides of a 9-by-13-inch baking dish with cooking spray.
  • Add the dressing to the prepared baking dish, gently pressing down to even the top. Cover with aluminum foil and bake for 45 minutes. Uncover, raise the oven temperature to 400 degrees F, and bake until the top is golden brown, 10 to 15 minutes more. Serve warm.

SUNNY'S SIMPLE STUFFING



Sunny's Simple Stuffing image

This stuffing is great on its own, or choose the add-in combination that best suits your meal.

Provided by Sunny Anderson

Categories     side-dish

Time 1h20m

Yield 8 to 10 minutes

Number Of Ingredients 20

One 12-ounce bag stuffing mix, such as Pepperidge Farm
1/4 cup loosely packed chopped fresh parsley
4 tablespoons unsalted butter
1 cup chopped celery
1 cup chopped onions
1 tablespoon chopped fresh thyme
5 to 6 fresh sage leaves, chopped
4 cloves garlic, grated on a rasp
Kosher salt and freshly ground black pepper
2 1/2 cups turkey or chicken stock
8 ounces sausage, sauteed
1 green bell pepper, chopped and sauteed
1 red bell pepper, chopped and sauteed
1 yellow bell pepper, chopped and sauteed
8 large oysters (about 1 cup)
2 hard-boiled eggs, coarsely chopped
1 cup dried apricots, diced
1 bulb fennel, sliced and sauteed
1 cup walnuts, toasted and chopped
2 apples, diced

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large bowl, mix the stuffing mix with the parsley and set aside.
  • In a large pan on medium heat, add the butter, celery, onions, thyme, sage and garlic. Season with a pinch of salt and a nice grind of pepper. Cook until the onions and celery are tender but the garlic is not browned. Remove to the bowl of bread cubes. Pour the stock over the bread and veggie mixture and stir to combine (this is a wet dressing, so it should be very moist). If using one of the add-in combinations, mix in the ingredients carefully.
  • Pour the mixture into a 13-by-9-inch baking dish. Press down to make it compact, and then cover tightly with aluminum foil. Bake for 45 minutes, then raise the oven temperature to 400 degrees F and bake, uncovered, until golden brown on top, about 15 minutes more.

SUNNY ITALY DRESSING



Sunny Italy Dressing image

For 42 years there was a family-run Italian restaurant called "Sunny Italy" in N. Wilkesboro, NC, a favorite of many... sadly the restaurant closed when Granny Daisy's health declined. (http://www.therecordofwilkes.com/newsa.asp?edition_number=517&pg=F) For those who have never had the pleasure of eating there, here is one reason this restaurant was so special. An extra little twist to creamy Italian dressing on an Iceberg wedge served with Captain's Wafers. I found the recipe shared here (http://cookingbythewater.wordpress.com/2011/12/29/sunny-italy-salad-dressing/). This dressing is delicious as a veggie dip as well. Nowadays a Roselli grandson & his wife run "Kitchen Roselli" in East Bend, NC, and offering delicious menu selections based on Granny Daisy's recipes. My version of SID is more diabetic friendly and not quite as sweet as the shared version.

Provided by grantg

Categories     Sauces

Time 12m

Yield 12 serving(s)

Number Of Ingredients 6

1/2 cup water
1/2 cup sucralose artificial sweetener
1 dash garlic powder
1 teaspoon red wine vinegar
1 1/2 tablespoons Salad Supreme dry seasoning (Romano cheese & spices blend by McCormick)
11 ounces creamy Italian dressing (I use Kraft)

Steps:

  • In glass 2-cup measuring pitcher bring water to boil in a microwave on high (takes less than 2 minutes).
  • Add sucralose sweetener & whisk until dissolved.
  • Add the garlic powder, red wine vinegar, & salad supreme while whisking the liquid in the measuring pitcher.
  • Add about 11 oz of the creamy Italian dressing to the mixture in the 2-cup measuring pitcher filling it to the 2-cup line making 16 oz of salad dressing. Whisk to blend well and chill in the refrigerator about 2 hours before using.
  • Notes: This dressing is delicious warm or cold as a dip for fresh cut veggies, makes a great dressing for green salads. It improves as the flavors blend the first day or two. Keeps well if stored in a sterilized jar, but it will disappear quickly. Play around with the recipe to make it your own and enjoy. I'm thinking this dressing would also be great for a boiled/broiled/grilled shrimp dipping sauce.

Nutrition Facts : Calories 0.3, Sodium 0.4, Carbohydrate 0.1

SUNNY DRESSING



Sunny Dressing image

When you leave lemon peels behind on the cutting board, you're (literally) throwing away free flavor. The peel adds a mild bitterness that we love, plus a bit of texture that instantly makes a salad dressing interesting. This whole-lemon vinaigrette can take on much more than Bibb lettuce: It's substantial enough to go head to head with blistered string or flat beans, smoky grilled meats-you name it.

Number Of Ingredients 5

1/2 lemon (yes, with the peel), thinly slice it, discard the seeds, and finely chopped
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1/2 garlic clove
Salt and pepper

Steps:

  • Take 1/2 lemon (yes, with the peel), thinly slice it, discard the seeds, and finely chop it. Place it in a bowl with 3 tablespoons olive oil and 2 tablespoons fresh lemon juice. Grate in 1/2 garlic clove, season with salt and pepper, and whisk it all together.

SUNNY'S EASY SAMBAL AND MAYO DRESSING



Sunny's Easy Sambal and Mayo Dressing image

Provided by Sunny Anderson

Categories     condiment

Time 1h10m

Yield 2 cups

Number Of Ingredients 6

1 1/2 cups mayonnaise
1/2 cup sambal
1/2 cup finely chopped cilantro leaves
1 tablespoon creamed honey
2 teaspoons fresh lime juice, optional
Kosher salt and freshly ground black pepper

Steps:

  • Stir together the mayonnaise, sambal, cilantro, honey and lime juice in a medium bowl. Taste and season with a pinch of salt and a few grinds of black pepper. Refrigerate for 1 hour before using.
  • Try over roasted or boiled corn, on or off the cob. Also great as a salad with corn, black beans, chopped hearts of romaine and shredded rotisserie chicken. Or a cold pasta salad with pasta, shredded chicken and chopped celery and scallions.

SUNNY'S CREAMY MASCARPONE-BACON DRESSING



Sunny's Creamy Mascarpone-Bacon Dressing image

Provided by Sunny Anderson

Time 10m

Yield 3/4 cup

Number Of Ingredients 10

2 tablespoons mascarpone cheese
3 strips bacon, crisp-cooked and finely chopped, plus 1 teaspoon warm bacon fat
1/2 cup Base Vinaigrette, recipe follows
Kosher salt and coarsely ground black pepper
Kosher salt and coarsely ground black pepper
1/4 cup red wine vinegar
1 teaspoon minced shallots
1/4 cup plus 2 tablespoons canola oil
1/4 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Add the mascarpone, bacon and bacon fat to a bowl and whisk until combined. Slowly pour in the Base Vinaigrette, vigorously whisking to blend smoothly, until completely combined. Taste and season with salt and pepper if needed.
  • Serve with salads and crudite, as a French fry dip or as a spread for a sandwich.
  • In a medium mixing bowl, whisk together the vinegar, shallots and 1 teaspoon water. Slowly stream in the oils while whisking. Season with salt and pepper.
  • Recipe courtesy of Geoffrey Zakarian

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