Uncle Bills Low Fat Dressing Food

UNCLE BILL'S DILL SALAD DRESSING

Steps:

• In a mixing bowl, whisk together, mayonnaise, sour cream, red wine vinegar, and olive oil; whisk until well incorporated.
• Add dill weed, Beau Monde seasoning, green onion, fresh parsley and salt and whisk until well blended.
• Refrigerate for at least 1 hour before using.
• Store in refrigerator in a glass container with lid.
• NOTE: Beau Monde Seasoning is available at most supermarkets (Spice Islands Brand).

UNCLE BILL'S GREEN GODDESS DRESSING

Steps:

• Blend all ingredients in a food processor or blender until smooth.
• Store in refrigerator in a glass jar with lid.

UNCLE BILL'S BALSAMIC VINEGAR DRESSING

Steps:

• In a food processor or blender, add balsamic vinegar, lemon juice, musard, Worcestershire sauce, garlic cloves, shallot, pepper, water and process until smooth.
• With processor on low speed, add olive oil slowly in a steady stream and process for 30 seconds.
• Add liquid honey and process to blend for 30 seconds.
• Store dressing in a container with a lid in the refrigerator.
• Stir or shake dressing before using.

UNCLE BILL'S HAMBURGER PATTIES

Steps:

• In a large mixing bowl, mix together ground round, beaten eggs, onions, soda crackers, garlic powder, salt, pepper and barbecue sauce. Mix until well incorporated.
• Weigh out hamburger patties to 6 - 7 ounce each.
• Press together and flatten to about 3 1/2" in diameter or use a mold.
• The patties should be about 3/4" thick.
• Using a round wooden spoon handle (about 1/4" round), make a hole in the center of the hamburger pattie.
• In a frying pan over medium-high heat, heat olive oil.
• Place 3 patties into the hot oil and fry for about 2 to 3 minutes, the hole will begin to close.
• Turn patty over and continue to fry for about 2 to 3 minutes.
• The hole that was made in the pattie will fill in when the hamburger is cooked through properly.
• Check for doneness to make sure there is no pink showing.
• NOTE: If the burger mixture does not hold together when squeezed, add some milk and mix to blend.
• Serve in a nice large bun that is warmed and buttered with a spread of mayonnaise, Dijon mustard, a slice of sweet onion, a slice of a large tomato, and a leaf of lettuce.
• A slice of Swiss cheese layered on the burger patty is great.
• A pickle of your choice adds an additional touch.
• Fry some mushrooms and spread some over the top of the bun.
• Fried caramalized onions are a good added touch.
• This makes a fantastic hamburger.

UNCLE BILL'S PASTA WITH A VEGETARIAN TOMATO SAUCE

Steps:

• In a large saucepan or frying pan, heat 2 tablespoons of olive oil on medium-high heat.
• Add onion and saute for 4 minutes, stirring often, do not burn.
• Add red and green pepper and saute for another 4 minutes, stirring often.
• Add tomatoes, tomato paste, garlic, basil, dried oregano, Italian herb seasoning, red hot pepper flakes, salt and pepper; stir to mix.
• Reduce heat to medium-low, cover and simmer for 30 minutes, stirring occasionally.
• Remove cover and continue to simmer for another 20 minutes or until sauce begins to thicken slightly. When slightly thickened, remove from heat and set aside.
• Meanwhile, in a large cooking pot or a pasta pot, fill 3/4 full with hot water and bring to boil.
• Add 2 tablespoons of olive oil and 1 tablespoon of salt.
• Add rigatoni and cook for 15 minutes, stirring once during cooking.
• Add bow-tie pasta and continue to cook for another 15 minutes or until both pastas are el dente.
• When pasta is cooked, reserve 1 cup of pasta liquid and set aside.
• Drain the pasta and return to the cooking pot.
• Add 2 tablespoons of butter and the remaining 2 tablespoons of olive oil, 1/4 cup of grated Padano cheese and toss to coat well.
• If pasta appears to be too dry, add a few tablespoons of reserved pasta water.
• You may now add the tomato mixture to the pasta pot and mix well to coat, or ladle the pasta into individual serving plates and then add the tomato mixture over the top.
• Sprinkle with additional grated Padano cheese if desired.

UNCLE BILL'S TURKEY DRESSING

Steps:

• Purchase an 8 ounce sliced loaf of day old bread, such as homemade, sour dough or Italian bread.
• Cut into 1/2" cubes and place on cookie sheets to dry for at least 1 day or dry in a 250 F oven for about 30 minutes.
• I prefer to buy bread rather than purchasing bread cubes or bread crumbs.
• In a large frying pan, add butter or margarine, onions, green and red peppers, celery and saute' for about 10 minutes; DO NOT BROWN.
• Add chicken soup base and stir well.
• Saute' for 5 minutes longer on medium-high heat.
• In a large mixing bowl, add beaten eggs and milk and mix well.
• Add dried bread cubes and mix well to coat.
• Add mushrooms and mix again.
• In a small bowl, mix together poultry seasoning, ginger, salt, parsley, dill weed, granulated garlic powder, black pepper and mix well to combine.
• Sprinkle mixture over dressing and mix well.
• Add crushed soda crackers and mix well.
• Dressing should be only slightly moist when squeezed and should just hold together.
• If dressing is still too moist, add more crushed cracker crumbs until the desired texture is achieved.
• Adjust spices to taste.
• You may wish to add some dried sage if desired.
• Line the cavity with cheese cloth leaving enough cloth so that it protrudes outside the cavity. Stuff dressing loosely, DO NOT PRESS TIGHTLY, as it will not cook properly.
• You can also wrap the dressing in double aluminum foil and bake in the oven along with your turkey or separately at 400 F for about 1 1/2 hours.
• When the turkey is cooked, pull out the cheese cloth with the dressing. Leaves the cavity clean and you do not need to dig the dressing out.
• NOTE: I prefer to cook the dressing in double aluminum foil in the oven.