Outback Steakhouse Caesar Salad Dressing
By: Todd Wilbur
Ask and you shall receive. To answer many requests, I've whipped up this killer clone for the mouth-watering caesar salad dressing from America's favorite steakhouse chain. You can't buy it in the stores, but now you can make it from scratch in mere minutes. Best of all, this dressing keeps for weeks and weeks in the fridge in a covered container (if it's even around that long).
1 cup mayonnaise
1/4 cup egg substitute
1/4 cup grated parmesan cheese
2 tablespoons water
2 tablespoons olive oil
1 1/2 tablespoons lemon juice
1 tablespoon anchovy paste
2 cloves garlic, pressed
2 teaspoons sugar
1/2 teaspoon coarse ground pepper
1/4 teaspoon salt
1/4 teaspoon dried parsley flakes, crushed fine
1. Combine all ingredients in a medium bowl. Use an electric mixer to beat ingredients for about 1 minute.
2. Cover bowl and chill for several hours so that flavors can develop. (http://www.topsecretrecipes.com)
Makes approximately 2 cups.
Showing posts with label Dressing. Show all posts
Showing posts with label Dressing. Show all posts
Wednesday, April 13, 2011
Tuesday, April 12, 2011
Benihana Ginger Salad Dressing
Benihana Ginger Salad Dressing
By: Todd Wilbur
As far as salad dressings go, this is one of the most requested, and tasty. At the Benihana chain of hibachi grill restaurants, you are served a side salad before your meal that is doused
with this tangy, slightly sweet, fresh ginger dressing. This Top Secret Recipes version of that dressing is a real cinch to make, once you've got the ingredients. Just dump everything into a blender, whiz it, and you're set. Although this recipe is inspired by the many variations of the clone recipe that are floating around (and that I have received by e-mail), you should know that this is an original never-before -published creation that comes closer to the original product than any other version I have seen. See what you think.
1/2 cup minced onion 1/2 cup peanut oil 1/3 cup rice vinegar 2 tablespoons water 2 tablespoons minced fresh ginger 2 tablespoons minced celery
2 tablespoons ketchup 4 teaspoons soy sauce 2 teaspoons sugar 2 teaspoons lemon juice 1/2 teaspoon minced garlic 1/2 teaspoon salt
1/4 teaspoon black pepper
2
1. Combine all ingredients in a blender. Blend on high speed for about 30 seconds or until all of the ginger is well-pureed. (http://www.topsecretrecipes.com) Makes 1 3/4 cups.
By: Todd Wilbur
As far as salad dressings go, this is one of the most requested, and tasty. At the Benihana chain of hibachi grill restaurants, you are served a side salad before your meal that is doused
with this tangy, slightly sweet, fresh ginger dressing. This Top Secret Recipes version of that dressing is a real cinch to make, once you've got the ingredients. Just dump everything into a blender, whiz it, and you're set. Although this recipe is inspired by the many variations of the clone recipe that are floating around (and that I have received by e-mail), you should know that this is an original never-before -published creation that comes closer to the original product than any other version I have seen. See what you think.
1/2 cup minced onion 1/2 cup peanut oil 1/3 cup rice vinegar 2 tablespoons water 2 tablespoons minced fresh ginger 2 tablespoons minced celery
2 tablespoons ketchup 4 teaspoons soy sauce 2 teaspoons sugar 2 teaspoons lemon juice 1/2 teaspoon minced garlic 1/2 teaspoon salt
1/4 teaspoon black pepper
2
1. Combine all ingredients in a blender. Blend on high speed for about 30 seconds or until all of the ginger is well-pureed. (http://www.topsecretrecipes.com) Makes 1 3/4 cups.
Friday, July 17, 2009
Poppy Seed Dressing
Poppy Seed Dressing
from the kitchen of Hannah Reed
1/4 cup sugar dissolved in 1/4 cup hot water
1 cup canola oil
2 Tbsp brown mustard or dijon
1 tsp minced onion flakes
1/3 cup cider vinegar
1 Tbsp poppy seeds (I never measure this, I just add them until I like what I see)
Mix together and refrigerate. I recommend putting the dressing in something with a lid so you can shake it to mix it- stirring it doesn't seem to do the job. Also, I think it tastes better if you make it at least a day in advance so the flavors can mix.
***I had this dressing today! It's to die for amazing!***
from the kitchen of Hannah Reed
1/4 cup sugar dissolved in 1/4 cup hot water
1 cup canola oil
2 Tbsp brown mustard or dijon
1 tsp minced onion flakes
1/3 cup cider vinegar
1 Tbsp poppy seeds (I never measure this, I just add them until I like what I see)
Mix together and refrigerate. I recommend putting the dressing in something with a lid so you can shake it to mix it- stirring it doesn't seem to do the job. Also, I think it tastes better if you make it at least a day in advance so the flavors can mix.
***I had this dressing today! It's to die for amazing!***
Wednesday, February 25, 2009
CHINESE CHICKEN SALAD
CHINESE CHICKEN SALAD
from my friend Sherry Watkins (she learned this at culinary school)
Yield:2 Servings
¼ T ginger, minced Dressing
¼ T garlic, minced
¾ oz rice vinegar
½ t hoisin sauce
¼ t oyster sauce
1/8 t ground bean paste or miso
1 T honey
¼ t soy sauce
¼ c orange juice
1 T Sesame seeds, toasted
¼ c neutral oil
a/n sesame oil
tt salt
tt pepper
1 ea chicken breast, sliced and fanned
2oz napa cabbage, chiffonade
2oz romaine lettuce, chiffonade
2oz carrot, chiffonade
2oz red cabbage, fine chiffonade
1oz bean sprouts
a/n fried wonton skins garnish
a/n toasted sesame seeds
a/n toasted sliced almonds
a/n coriander leaves
a/n beni shoga
1. Blend ginger, garlic, rice vinegar, hoisin sauce, oyster sauce, ground bean paste, honey, soy sauce, orange juice, and sesame seeds in blender. Drizzle in the neutral oil slowly, then the sesame oil. A/n
2. Combine Napa cabbage, romaine lettuce, carrot, red cabbage and bean sprouts.
3. Sauté chicken breast and place in a 350 oven to finish. Chill and slice on a bias.
4. Toss salad with dressing.
5. Fan chicken on top of salad and garnish.
from my friend Sherry Watkins (she learned this at culinary school)
Yield:2 Servings
¼ T ginger, minced Dressing
¼ T garlic, minced
¾ oz rice vinegar
½ t hoisin sauce
¼ t oyster sauce
1/8 t ground bean paste or miso
1 T honey
¼ t soy sauce
¼ c orange juice
1 T Sesame seeds, toasted
¼ c neutral oil
a/n sesame oil
tt salt
tt pepper
1 ea chicken breast, sliced and fanned
2oz napa cabbage, chiffonade
2oz romaine lettuce, chiffonade
2oz carrot, chiffonade
2oz red cabbage, fine chiffonade
1oz bean sprouts
a/n fried wonton skins garnish
a/n toasted sesame seeds
a/n toasted sliced almonds
a/n coriander leaves
a/n beni shoga
1. Blend ginger, garlic, rice vinegar, hoisin sauce, oyster sauce, ground bean paste, honey, soy sauce, orange juice, and sesame seeds in blender. Drizzle in the neutral oil slowly, then the sesame oil. A/n
2. Combine Napa cabbage, romaine lettuce, carrot, red cabbage and bean sprouts.
3. Sauté chicken breast and place in a 350 oven to finish. Chill and slice on a bias.
4. Toss salad with dressing.
5. Fan chicken on top of salad and garnish.
Monday, February 23, 2009
Lime-Chicken Spinach Salad
Lime-Chicken Spinach Salad
by: Stephanie
Chicken:
2 Boneless, Skinless Chicken Breasts (approx. 4 oz each)
1 TBSP lime juice
1 TBSP Balsamic Vinegar
1 TBSP Extra Virgin Olive Oil
Mrs. Dash Lemon Pepper (to taste)
1. Put chicken in a bag or a bowl and then add remaining ingredients. Let marinate at least 10 minutes
2. Spray a skillet with non-stick cooking spray (I use Crisco Canola Oil) and add chicken over medium to medium low heat
3. Cook chicken on each side for 4-5 minutes, until golden on both sides
4. Finish cooking chicken in preheated oven (375) for about 10 minutes...until no longer pink
5. Chop one piece of chicken for salad
(this will leave you with an extra piece of chicken for either dinner or lunch the next day)
While the chicken is in the oven prepare the rest of the salad and the dressing:
Single Serving Salad base:
2 cups Baby Spinach
1 TBSP Sliced Raw Almonds
1 TBSP Fresh Chives
2 Tsp Fat Free Feta
1/2 cup Chopped Cucumber
1. Put Spinach in bowl
2. Add other ingredients to top
3. Top with sliced cooked chicken
Dressing:
1 TBSP Lime Juice
1TBSP Balsamic Vinegar
1 tsp Extra Virgin Olive Oil
Pepper (to taste)
1. Combine all ingredients and shake or stir (depending on container)
2. Pour entire contents over salad
Nutrition (I am focusing on Calories and Fat, so that is what I will be figuring out for you):
One serving of the salad is about 300 calories and 15 grams of fat
Broken down by Chicken, Salad Base, and Dressing:
One piece of chicken is about 182 calories and 8 grams of fat (it is probably a little less because a lot of the marinade stays in the bag/bowl and doesn't get cooked with the chicken
Salad Base:
about 87 calories and 3 grams of fat
Dressing:
about 45 calories and 4.75 grams of fat
by: Stephanie
Chicken:
2 Boneless, Skinless Chicken Breasts (approx. 4 oz each)
1 TBSP lime juice
1 TBSP Balsamic Vinegar
1 TBSP Extra Virgin Olive Oil
Mrs. Dash Lemon Pepper (to taste)
1. Put chicken in a bag or a bowl and then add remaining ingredients. Let marinate at least 10 minutes
2. Spray a skillet with non-stick cooking spray (I use Crisco Canola Oil) and add chicken over medium to medium low heat
3. Cook chicken on each side for 4-5 minutes, until golden on both sides
4. Finish cooking chicken in preheated oven (375) for about 10 minutes...until no longer pink
5. Chop one piece of chicken for salad
(this will leave you with an extra piece of chicken for either dinner or lunch the next day)
While the chicken is in the oven prepare the rest of the salad and the dressing:
Single Serving Salad base:
2 cups Baby Spinach
1 TBSP Sliced Raw Almonds
1 TBSP Fresh Chives
2 Tsp Fat Free Feta
1/2 cup Chopped Cucumber
1. Put Spinach in bowl
2. Add other ingredients to top
3. Top with sliced cooked chicken
Dressing:
1 TBSP Lime Juice
1TBSP Balsamic Vinegar
1 tsp Extra Virgin Olive Oil
Pepper (to taste)
1. Combine all ingredients and shake or stir (depending on container)
2. Pour entire contents over salad
Nutrition (I am focusing on Calories and Fat, so that is what I will be figuring out for you):
One serving of the salad is about 300 calories and 15 grams of fat
Broken down by Chicken, Salad Base, and Dressing:
One piece of chicken is about 182 calories and 8 grams of fat (it is probably a little less because a lot of the marinade stays in the bag/bowl and doesn't get cooked with the chicken
Salad Base:
about 87 calories and 3 grams of fat
Dressing:
about 45 calories and 4.75 grams of fat
Thursday, January 3, 2008
Honey-Mustard Salad Dressing
Honey-Mustard Salad Dressing
by: Taste of Home
Country Woman Christmas
SERVINGS: 40 (Yields: about 5 cups)
CATEGORY: Salads
METHOD: Chill
TIME: Prep: 10 min. + chilling
Ingredients:
3 cups mayonnaise
1/2 cup sugar
1/2 cup honey
1/4 cup prepared mustard
1/4 cup vinegar
1/4 cup chopped onion
1 cup vegetable oil
1/4 cup minced fresh parsley
Directions:
In a blender or food processor, combine the first six ingredients. Slowly add oil; process until smooth. Stir in parsley. Cover and chill for at least 1 hour. Can be refrigerated for up to 1 week.
Nutrition Facts
One serving:(2 tablespoons)
Calories: 192
Fat:19 g
Saturated Fat:2 g
Cholesterol:6 mg
Sodium:107 mg
Carbohydrate:6 g
Fiber:0 g
Protein:0 g
by: Taste of Home
Country Woman Christmas
SERVINGS: 40 (Yields: about 5 cups)
CATEGORY: Salads
METHOD: Chill
TIME: Prep: 10 min. + chilling
Ingredients:
3 cups mayonnaise
1/2 cup sugar
1/2 cup honey
1/4 cup prepared mustard
1/4 cup vinegar
1/4 cup chopped onion
1 cup vegetable oil
1/4 cup minced fresh parsley
Directions:
In a blender or food processor, combine the first six ingredients. Slowly add oil; process until smooth. Stir in parsley. Cover and chill for at least 1 hour. Can be refrigerated for up to 1 week.
Nutrition Facts
One serving:(2 tablespoons)
Calories: 192
Fat:19 g
Saturated Fat:2 g
Cholesterol:6 mg
Sodium:107 mg
Carbohydrate:6 g
Fiber:0 g
Protein:0 g
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