- 1/2 cup uncooked wild rice
- 4 cups cubed day-old French bread
- 1/2 cup butter
- 1 large onion chopped
- ½ cup chopped celery
- ½ cup chopped carrot
- 1 garlic clove minced
- 3 cups fresh mushrooms sliced
- 1/2 teaspoon sage
- 1/2 teaspoon dried thyme leaves Marjoram, rosemary, crushed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chicken broth
- 1/2 cup coarsely chopped pecans
Rinse and cook wild rice to package instructions; set aside.
Spread cubed french bread in a single layer on a baking sheet.
Broil 5 to 6 inches from heat for 4 minutes or until lightly toasted, stirring after 2 minutes; set aside.
Preheat oven to 325° F.
Melt butter in a large skillet over medium heat.
Add onion and garlic; cook and stir for 3 minutes.
Add mushrooms; cook for 3 more minutes stirring occasionally.
Add sage, thyme, salt, pepper and cooked rice; cook for 2 minutes stirring occasionally.
Stir in broth.
Add pecans and toasted bread cubes; toss lightly.
Transfer to very large casserole dish; cover with lid or foil.
Bake for 40 minutes or until hot.
- 1 cup cranberry juice
- 1/2 cup chopped fresh or frozen cranberries thawed
- 1 tablespoon extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon honey
- 2 teaspoons minced chives
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Place juice and cranberries in a small saucepan; bring to a boil.
Cook until reduced to 1/4 cup (about 5 minutes).
Combine cranberry mixture, oil, and remaining ingredients in a small bowl; stir well with a whisk.
- 2/3 cup fresh or frozen cranberries
- 1/4 cup sugar
- 1/2 cup white wine vinegar or distilled vinegar
- 1 tsp Dijon mustard
- 1/4 cup orange juice*
- 3/4 cup vegetable oil
- 1/4 tsp salt
- 1/4 tsp black pepper
Place cranberries, sugar and vinegar in small saucepan and heat over medium heat until cranberries pop, 5 - 10 minutes.
Let cranberries cool slightly and then transfer to a blender. Puree (being careful to make sure the top doesn't pop off if they are still warm) the mixture until fairly smooth - there will still be pieces of bright red skin. Add the mustard and orange juice and lightly mix.
Transfer the mixture to a medium bowl. Slowly, slowly add the oil while continuously whisking until all oil has been incorporated and the mixture is emulsified.
Use immediately or store in the refrigerator.
- 2 tablespoons apple cider vinegar
- 3/4 tablespoon apple balsamic vinegar
- 3/4 tablespoon red wine vinegar
- 1/2 teaspoon dried oregano
- 1/8 teaspoon dried ground mustard
- 1/8 teaspoon celery salt
- cracked black pepper 4 grinds
- 1 packet artificial sweetener 1g
Combine all ingredients into a jar with a lid.
Put lid on jar and shake to combine.
- ½ cup mayonnaise
- ¼ cup grated Parmesan cheese
- ¼ cup buttermilk
- 1½ tsp minced garlic
- ½ tsp minced fresh parsley
- ½ tsp lemon juice
Whisk together all ingredients in a small bowl.
- ¼ cup milk
- ½ cup mayonnaise
- ¼ cup grated Parmesan cheese
- 1 tsp white wine vinegar
- ¼ tsp Worcestershire sauce
Gradually blend milk into mayonnaise.
Mix in cheese, vinegar and Worcestershire sauce. Chill.
Serve on tossed salad greens.
- 1/2 c raspberry vinegar
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 tbsp fructose or 4 tsp. sugar
- 2 garlic cloves 2 tsp., finely chopped
- 2 tsp Worcestershire sauce
- 1 tbsp Dijon-style mustard
- 1 tbsp freshly squeezed lemon juice
- 2 tsp dried tarragon crushed in a mortar & pestle
- 1 c water
- 2 tbsp walnut oil
Combine the vinegar and salt and mix until salt is thoroughly dissolved.
Add all other ingredients and mix well. Refrigerate in a tightly covered container.
Always mix well before using.
- 1/2 teaspoon honey mustard
- 2 tablespoons raspberry vinegar
- Salt to taste
- 3 tablespoons walnut oil
- 3 tablespoons olive oil
- 1 tablespoon minced fresh tarragon
In a bowl whisk together the mustard, vinegar and salt; add the oils in a small stream, while whisking, until vinaigrette is emulsified.
Stir in the tarragon.
- 3 egg yolks for safety reasons, use pasteurized eggs
- 1 pint vegetable oil
- 1 Tbsp plus 2 tsp white wine vinegar
- 2-3 tsp lemon juice
- 1 tsp Kosher salt or to taste
- Pinch cayenne pepper optional
Let all your ingredients come to room temperature before you begin.
Using an electric hand mixer, stand mixer or a wire whisk, whip the egg yolks for a minute or two, until they're thoroughly beaten.
Add the 2 tsp vinegar and whisk for about half a minute. Then add the salt, and the cayenne if you're using it, and beat for another 30 seconds or so.
Now, with the mixer going full speed (or with your arm whisking as hard as it can) add the oil very slowly, as little as a drop at a time.
When the emulsion starts to form, you can add the oil more quickly, but keep it at a fairly moderate stream. Adding the oil too fast will break your mayonnaise.
When the emulsion thickens, add a teaspoon or so of vinegar to thin it out. Continue adding oil, stopping occasionally to add more vinegar if the mixture gets too thick.
Finish with the lemon juice, both to add a bit of tang as well as to achieve the right consistency.
Store unused portion in the refrigerator, where it should keep for a day or two.
- ¾ cup orange juice fresh optional
- 3 tablespoons balsamic vinegar or red wine vinegar
- Grated zest of 1 orange
- 1 to 2 teaspoons packed brown sugar
- 1 teaspoon ground cumin
- ½ cup olive oil
- Salt and pepper to taste
Place orange juice, vinegar, zest, brown sugar and cumin in blender.
Blend a few seconds.
While motor is running, slowly add oil in small thread until mixture is emulsified. (Or, stir rapidly with a fork or whisk.)
Season to taste with salt and pepper.
- 2 C plain lowfat yogurt
- 1 T mayonnaise
- ¼ C Finely chopped green onion
- 2 T finely chopped fresh parsley
- 2 t freshly ground black pepper
- ½ t salt or to taste
- ¼ C grated Parmesan cheese or to taste
- 2 T milk optional
Stir all ingredients, add milk as needed to thin.
Taste and adjust salt, either by adding more cheese or more salt.
Refrigerate for about an hour before serving.
- 1/2 - 3/4 cup well-shaken buttermilk
- 2-3 tablespoons sour cream
- 1-2 tablespoons mayonnaise
- 1 teaspoon finely chopped fresh tarragon or a combination, dill, parsley, chives or celery leaves
- 1 clove garlic finely minced with a microplane grater
- 1/2 teaspoon dijon mustard
- few dashes Tabasco sauce or hot sauce of your choice, but a little vinegar is what you're looking for
Combine all ingredients into a mason jar
Shake like the Dickens. Forget you ever whisked salad dressing before.
Open, taste, season to taste with salt and plenty of fresh black pepper.
Seal, and shake again. Instant ranch dressing nirvana.
A few notes: if you can get real buttermilk, it will make this 100 times better. Same goes for Duke's mayonnaise. You'll begin to figure out whether you like this dressing to be runnier and more buttermilk-heavy, or thicker and more like a dip, and adjust the proportions accordingly. We've had amazing success grating lemon zest into this dressing, sprinkling in smoked paprika, etc. It is endlessly customizable. It will keep for a few days in the refrigerator, but be forewarned: the garlic will get more aggressive the longer it sits.
- Salt To Taste
- 1/4 cup Italian Flat-leaf Parsley
- 2 Tablespoons Fresh Chives
- 1 cup Mayonnaise Real
- 1/2 cup Sour Cream
- Buttermilk as Needed To Desired Consistency
- White Vinegar optional, To Taste
- Worcestershire Sauce optional, To Taste
- Fresh Dill optional, To Taste
- Cayenne Pepper optional, To Taste
- Paprika optional, To Taste
- Fresh Oregano optional, To Taste
- Tabasco optional, To Taste
- 1 cup sliced almonds
- 3 tablespoons red wine vinegar
- 1/3 cup olive oil
- 1/4 cup fresh cranberries
- 1 tablespoon Dijon mustard
- 1/2 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons water
- 1/2 red onion thinly sliced
- 4 ounces crumbled blue cheese
- 1 pound mixed salad greens
Preheat oven to 375 degrees F (190 degrees C). Arrange almonds in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.
In a blender or food processor, combine the vinegar, oil, cranberries, mustard, garlic, salt, pepper, and water. Process until smooth.
In a large bowl, toss the almonds, onion, blue cheese, and greens with the vinegar mixture until evenly coated.
- ½ C olive oil
- ¼ C Balsamic Vinegar
- 1 T rasp preserves
- ½ t onion powder
- ½ t ground black pepper
- ½ t salt