The Ospidillo Cafe Honey Mustard Dressing Food

HONEY MUSTARD DRESSING

Steps:

• Combine all ingredients in a mixing bowl and mix well.
• Cover and chill before serving.

THE OSPIDILLO CAFE ITALIAN SALAD DRESSING

Steps:

• Blend all ingredients in a mixer for 20 minutes. (I use a KitchenAid mixer on speed setting number 2).
• Refrigerate for at least 30 minutes before serving.
• When dressing gets too cold it will solidify somewhat, due to the olive oil, so allow it to set out 1/2 hour or so if this happens.
• Also, I prefer to use Tupelo honey when I have it available which is much higher quality in flavor than regular clover honey.
• For the Italian spices, I use 2 teaspoons of Dee514's Italian Blend Spice Mix Recipe #38293. Here it is:
• 2 tablespoons basil, 2 tablespoons marjoram, 1 tablespoon garlic powder, 1 tablespoon oregano, 1 tablespoon thyme, 1 tablespoon rosemary, 1 tablespoon crushed red pepper flakes.

HONEY-MUSTARD DRESSING

Steps:

• In a medium bowl, whisk together the mustard, honey, vinegar, and salt. Gradually whisk in the oil to make a creamy dressing. Use immediately or store in the refrigerator, covered, for up to 3 days.

HOUSTON'S HONEY MUSTARD DRESSING

Steps:

• Combine all ingredients (I place all ingredients in a jar and shake until well mixed) and refrigerate.

GREEN GODDESS DRESSING

Steps:

• In medium bowl, stir together all ingredients until well combined.
• Cover and chill if not using immediately.
• If this dressing is too thick, thin with a little milk.

HONEY-MUSTARD SALAD DRESSING

Steps:

• Whisk together all ingredients except orange juice; if you're unsure as to how much horseradish to use, start with 1 heaping tsp and taste; add more if you wish.
• Thin dressing to pouring consistency with orange juice.
• Chill for at least 3 hours before using to allow flavours to blend; whisk or shake before pouring.

MARINATED ROASTED VEGETABLES

Steps:

• Blend all ingredients except for the vegetables in a large mixing bowl to make the marinade. Pour in the vegetables and stir them around so that they get initially coated with marinade.
• Marinate the vegetables in the refrigerator for about 2 hours, stirring once or twice.
• Place the vegetables, with all the marinade, in an 9" x 13" (or larger) casserole dish, cover with aluminum foil, and bake on the middle rack in a pre-heated oven at 375-degrees F. for 45 minutes.
• Serve hot.
• TIP: Sometimes the potatoes and carrots I use in this recipe are a little flaccid -- so, to fix that problem, all I do is soak them in really cold water (after they're peeled) for about 2 hours before marinating and they crisp right up!