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Ingredients: 1 Pound(s) Greens 4 Slices bacon 3 Tablespoon(s) Vinegar 2 Tablespoon(s) Sour cream 1 Teaspoon(s) Flour 1 Egg 1/2 Teaspoon(s) Salt 1 Tablespoon(s) Sugar Directions: Fry the bacon, take it out, and add the vinegar and sour cream. Mix one tsp flour and one egg together, and stir into bacon pan mixture. Add 1/2 tsp salt and one tsp sugar. When this is hot pour it over greens and add crumbled bacon.
Check some related videos Similar recipes: Primavera salad with warm dressing Cook tortellini in large pot of rapidly boiling salted water for about 25 minutes or until tender, stirring occasionally. Drain. In large pot of boiling water, blanch snow peas for 1 minute. Chill in ice bath until cold. Blanch carrots, then Asparagus cornet with lemon dressing ** See recipe for Puff Pastry. For the pastry cornets: ======================= Roll the pastry out onto a lightly floured work surface to 3" x 20" rectangle, 1/4" thick. Cut the rectangle into 4 long strips, each 3/4& Asparagus with hot bacon dressing 1. Brown bacon on cookie sheet in oven until crisp. Drain VERY well. 2. Spray skillet with non stick spray. Saute onion, and cook until tender. Add bacon, and toss lightly. Add vinegar, water, and salt. Bring to boil; remove from heat. 3. Fricot a la "belette" ("weasel" fricot/soup) "If there was one dish that could be called typically Acadian, it would certainly be Fricot, a soup containing potatoes and meat. The dish has been a long time favorite in Acadian households, so much that the word fricot was once synomous Lemon cream dressing Place all ingredients in a blender and blend until the mixture is smooth. Cool and use as desired. Source: Friendly Foods - by Brother Ron Pickarski, O.F.M. : ISBN: 0-89815-377-8 : Typed for you by Karen Mintzias Dilled "chilled" carrots (sonf gazar subji) Saute cumin seeds in oil until they begin to pop. Add asafetida, chili, shallots, turmeric and gingerroot. Saute until shallots are soft, about 3 minutes. Add carrots, broth and coriander. Cover and simmer until carrots are tender and liqu Rice salad with wasabi dressing *Wasabi powder can be found in Oriental food markets For dressing, mix wasabi powder with 1 t. warm water and let stand 10 minutes. Combine all dressing ingredients and and whisk until smooth. For salad, thinly slice green onions on the diagona Turkey breast-spinach rice dressing Trim Fat From Breast, Remove Tendons. Place Outer Side Of Turkey Breast On Plastic Wrap, Bone Side Up. Starting From Center, Slice Horizontally Through Thickest Part Of Each Side Of Breast Almost To, But Not Through, Outer Edge. Flip Cut Pie Ginger-tofu dressing Grate the ginger very fine. Combine all in a blender and puree until creamy. Wild rice dressing Rinse wild rice in a strainer under cold running water for 1 min. In med saucepan combine wild rice, water, onion, brown rice, bouillon granules, thyme and pepper. Bring to boiling; reduce heat. Simmer, covered for 45 min. Stir mushrooms, Quick spanish style dressing Cook the Quick Brown Rice according to directions for 12 minutes. Remove from heat. Stir in the enchilada sauce. Add 1 1/4 cup water and the dry Oat Bran Muffin Mix. Stir. Pour into a well-oiled 9" x 13" cake pan. Bake at 300 F. Jerry martin's kick-back, relax & stir-up-a-success In a large saucepan or wok, heat 2 tablespoons oil. To hot oil, add ginger, garlic and chicken strips. Stir fry until chicken is browned. Remove from pan; set aside. Pour remaining oil in pan. Add broccoli, onion and pepper. Stir fry 1 minute. Miso salad dressing Blend all ingredients in a blender or food processor until smooth. Yield: 2/3 cup Copyright 1994 Eden Foods, Inc. <Electronic Format courtesy of Karen Mintzias> Breadfruit "pie" (st lucia) Cut breadfruit in sections and boil in salted water. Make cheese sauce with soup and milk. Grease baking dish. Slice breadfruit and onion thinly. Put layers of breadfruit and onion alternately in dish. Pour cheese sauce over breadfruit and onion. Dot with Wilted greens Fat grams per serving: Approx. Cook Time: :09 Place bacon and onion in 8 cup casserole. Cover with lid. Cook at High 5 to 6 minutes or until bacon is lightly browned; stir once. Add vinegar, sugar, mustard, horseradish, Buffalo wings and blue cheese dressing ~---------For the dish:---------- ~---------For the dressing:---------- FOR THE CHICKEN WINGS, discard tips and heat the oil to a temperature of 375F in a deep-sided pot. Rinse the chicken wings, and pat dry on paper towels. Mix the butter with "hot" barbecued chicken wings Remove wing tips and cut wings in half. Dust in a mixture of flour and chili powder and fry in hot oil, 8-10 minutes on each side, until golden brown. Drain on paper towels. Heat together the Lea & Perrins Barbecue Sauce and hot pepper sauc Cheese "danish" Heat oven to 350 degrees F. Combine sugar and cinnamon. Spray tortillas with non-stick cooking spray. Sprinkle each tortilla with a scant 1/2 teaspoon cinnamon-sugar mixture. Turn tortillas over; repeat. Cut each tortilla into 4 wedges. Stand rounded edg Creamy garlic dressing Place all ingredients in a blender and process until smooth. Chill before serving. Food Exchange per serving: FREE; CAL: 11; CHO: 0mg; CAR: 2g; SOD: 50mg; FAT: 0g; Makes about 3/4 cup; 12 servings (1-tb each) Source: Light & Easy Diabetes Tasty tahini dressing Tahini, also called sesame paste, is available natural food stores. This is nice on fish, poultry, tofu, omelets or salads. Blend all ingredients together with wire whisk. Makes about 1/2 cup. Food Exchange per serving: 1/2 FAT EXCHANGES;CAL: Creamy tofu dressing Place tofu slices in a blender or a food processor fitted with the metal blade. Add remaining ingredients and only as much water as needed to make desired consistencey. Process until smooth. Makes 2 cups. Food Exchange per serving: FREE; CAL Anchovy yogurt dressing Excellent dressing for vegetables, pasta, fish, or salads. Place all ingedients in a blender and process until smooth. Refrigerate to blend flavors; adjust seasoning before serving. Buttermilk mustard dressing Blend all ingedients together and chill before serving. Makes about 3/4 cup. 12 servings Food Exchange per serving: FREE; CHO: 0mg; CAR: 1g; PRO: 0g; SOD: 0g; FAT: 0g; Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you an Creamy italian dressing Mix all ingredients together and refrigerate. Shake well before using. Italian dressing Mix all ingredients together in a small jar and shake well. Chill before serving. Makes 1/2 cup = 8 serving. Lettuce and fruit salad with poppy seed dressing Combine mandarin oranges, grapefruit sections, and lettuce in a large salad bowl; toss lightly. Serve with Poppy Seed Dressing. Poppy Seed Dressing: Combine first 7 ingredients in container of electric blender; blend well. Slowly add 3/4 cup v Low-calorie cooked dressing Combine dry ingredents in top of double boiler. Beat egg slightly and combine with water and vinegar. Add to dry ingredients slowly, stirring to blend well. Cook over simmering water, stirring constantly until thick and smooth. Remove from he Falafel (tahini dressing) Mix all ingredients. The mixture should be the consistency of a creamy salad dressing. Add more water, if necessary. Use as a sauce for a falafel sandwich. Lettuce with mushrooms Cook and stir mushrooms, leek and garlic in oil in 10" skillet over medium heat until mushroom are tender. Stir in vinger, salt, mustard and pepper. Add lettuce. Cover and simmer just until lettuce is wilted, about 5 minutes. Toss: serv Dill dressing Combine all ingredients; cover and chill. Per Tb.: 8 calories, 1g carb., .7g protein, 0mg chol., .1g/12% fat. Source: Great Good Food by Julee Rosso Posted by Carolyn Shaw Tomato french dressing Combine all ingredients in a blender. Puree until smooth. Refrigerate for up to a month. Apple wedges with poppy-seed dressing For dressing, in a small bowl combine the orange juice, salad oil, honey, poppy seed, and salt. Stir together till well blended. Cover and chili till serving time. Core apple and cut into wedges. Place on 2 individual lettuce-lined salad pl Kartoffelsalat mit biermarinade (potato salad/beer dressing) Boil potatoes in medium-size saucepan until just tender. Peel and slice. Fry bacon until crisp. Break into small pieces and mix with onion, celery and salt; set aside. Stir melted butter and flour in a small saucepan until blended. Add must Potato salad with beer dressing Boil potatoes in medium-size saucepan until just tender. Peel and slice. Fry bacon until crisp. Break into small pieces and mix with onion, celery and salt; set aside. Stir melted butter and flour in a small saucepan until blended. Add must Kartoffelsalat m/biermarinade(potato salad/beer dressing) Boil potatoes in medium-size saucepan until just tender. Peel and slice. Fry bacon until crisp. Break into small pieces and mix with onion, celery and salt; set aside. Stir melted butter and flour in a small saucepan until blended. Add must New england potato salad with sour cream dressing Peel potatoes, cut into 1/2 inch cubes and chill. Add celery, 3 tbsps vinegar and salt. Fold eggs into sour cream, add reamining vinegar, pepper, mustard, garlic and onion. Place potato mixture in salad bowl, add dressing and toss well. Garnish Baked new potato salad with peanuts and mustard dressing 1. Put the peanuts in a small baking pan and toast in a preheated 350-degree F oven 5 minutes, or until the skins start to crack. Cool slightly. Rub in a kitchen towel to remove the skins; chop coarsely. 2. Cut the potatoes into quarters and Potato salad with italian dressing 1. TO PREPARE THE DRESSING: Combine about 1 tablespoon of the water with the cornstarch to dissolve. Combine the remaining water, cornstarch mixture, vinegar and tomato paste in a saucepan and bring to a boil. Continue boiling until slightly t Potato salad dressing * I use reduced fat mayonnaise instead of fatfree because I think the fatfree is totally tasteless and why bother. I make this very rarely, so I justify the use of the mayonnaise to myself. This is better if you make the potato salad ahead of Rosy beet and potato salad with garlic dressing Remove greens from beets. Cut greens into 1-inch-thick slices and boil until wilted and tender. Drain thoroughly and set aside. Boil beets until completely tender. Drain, then cover in cold water to cool. When cooled, slip off roots and skin Red potato salad with grainy mustard dressing Place potatoes in a large saucepan with just enough water to cover. Bring to a boil and cook until tender, about 8 to 15 minutes. Drain and set aside until cool enough to handle. Chop potatoes and mix with scallions, celery and olives. To m Potato salad with buttermilk dressing Scrub and halve potatoes lengthwise. Bring large pot of salted water to boil. Add potatoes; cover and return to boil. Cook for 15 minutes or until fork-tender. Dressing: In large bowl, whisk together buttermilk, yogurt, dill, vinegar, oil, m Rosy beet & potato salad with garlic dressing Remove greens from beets. Cut greens into 1-inch-thick slices and boil until wilted and tender. Drain thoroughly and set aside. Boil beets until completely tender. Drain, then cover in cold water to cool. When cooled, slip off roots and skin Balsamic dressing Combine all ingredients in a jar. Close tightly, and shake vigorously. Source: Southern Living, November, 1995 Recipe By : From: Apoe@unicom.Net (Art Poe) Date: 20 Jan 1996 08:14:58 -0700 Basic garlic salad dressing and marinade SOURCE: The Garlic Cookbook by David DiResta, copyright 1994, ISBN #1-55867-108-0. MM format by Ursula R. Taylor. Combine all ingredients in a small bowl and mix together thoroughly. Serve on antipasto or use as a dressing on a salad. T Oriental dressing & marinade Combine ingredients; mix well. Use as a marinade for crisp-tender cooked broccoli, mushrooms or favorite vegetable combinations, or toss with mixed green salads. Makes about 1/2 cup dressing. Oriental dressing and marinade Combine ingredients; mix well. Use as a marinade for crisp-tender cooked broccoli, mushrooms or favorite vegetable combinations, or toss with mixed green salads. Makes about 1/2 cup dressing. Ice cream "dressups" SNAP ICE CREAM: Stir 1 cup coarsely broken gingersnaps or chocolate wafers into vanilla ice cream. COFFEE-RUM ICE CREAM: Melt 1/2 cup chocolate-rum wafers over hot water- add APPLE-SURPRISE ICE CREAM: Mix 1/2 cup canned applesauce, 1 tablesp. l Lentil and bulgur cakes (vegetarian "kibbeh") Combine lentils, water and dash salt in heavy saucepan. Bring to boil over high heat, then simmer until lentils are tender, about 20 minutes. Add more hot water if needed. Stir in 1/2 cup butter and bulgur. Simmer 2-3 minutes. Remove from heat and cover. "trick" kibbeh The "trick" in this Syrian-Lebanese vegetable soup is that there's no meat in the kibbeh "meatballs." The idea that a vegetarian dish is a deception (vegetarian dolmas are known as yalanji, the Turkish word for "counterfeit&q