Spanish salad dressings~ part 2 of 2
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Spanish salad dressings~ part 2 of 2
  Spanish    Salad    Dressings  
Last updated 6/12/2012 1:24:02 AM. Recipe ID 57400. Report a problem with this recipe.
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      Title: Spanish salad dressings~ part 2 of 2
 Categories: Salads, Spanish, Ethnic
      Yield: 1 Recipes
           -Sue Woodward

MMMMM----------------------CLARITA'S COCINA---------------------------

MMMMM----------------TROPICAL FRUIT SALAD DRESS'G---------------------

MMMMM----------------------ADEREZO TROPICAL---------------------------
    1/2 c  Mayonnaise
    1/2 c  Sour cream
      1 tb Sugar
      2 tb Cream sherry
      3 tb Frozen pineapple juice con-
           -centrate; defrosted
      3 tb Crushed pineapple; drained
      2 tb Maraschino cherries; finely
      2 tb Pecans; or walnuts, finely

MMMMM---------------------ROQUEFORT DRESSING--------------------------

MMMMM-----------------ADEREZO DE QUESO ROQUEFORT----------------------
      4 oz Roquefort cheese
    1/2 c  Mayonnaise; homemade
    1/2 c  Sour cream
      1 tb Lemon juice
    1/2 ts Salt
    1/4 ts Garlic salt
    1/4 ts Hot sauce
        pn Cayenne

MMMMM------------------MAYONNAISE FRENCH STYLE-----------------------

MMMMM-------------------MAYONESA A LA FRANCESA------------------------
      2 c  Mayonnaise; homemade
      1 cl Garlic; finely minced
      1 tb Prepared mustard
    1/4 ts Paprika
      2 tb Tomato ketchup
    1/4 ts Sugar
      2 tb Truffles; finely chopped
        pn Cayenne

MMMMM---------------------SHERRY MAYONNAISE--------------------------

MMMMM---------------------MAYONESA JEREZANA--------------------------
      1    Egg
      1 ts Salt
    1/4 c  Dry sherry
      1 ts Lemon juice
      1 tb Butter; generous tbsp
      2 dr Hot sauce
    1/2 c  Mayonnaise
      2 tb Sour cream

MMMMM---------------------SAUCE VINAIGRETTE--------------------------

MMMMM----------------------SALSA VINAGRETA---------------------------
    1/2 c  Olive oil
    1/4 c  Wine vinegar
    1/2 ts Salt
    1/2 ts White pepper
      2 tb Fresh parsley; minced
      1 sm Onion; minced
      1 cl Garlic; crushed
      1 sm Jar of capers; drained
      1    Egg; hard cooked, finely
  Tropical Fruit Salad Dressing - combine mayonnaise, sour cream,
  sugar, and sherry.  Beat vigorously with rotary hand beater. Add the
  pineapple juice and beat again. Fold in the crushed pineapple,
  cherries, and nuts. Yields
    1.1/2    cups.
  Roquefort Dressing - crumble coarsely the roquefort cheese. Combine
  with the rest of the ingredients. Let stand at room temp for about 1
  hr. to age. Then pour into a jar with cover and refrigerate. Yields
  about 1 pint.
  Mayonnaise French Style - combine mayonnaise, garlic, mustard,
  paprika, ketchup,, sugar, and truffles.  Add cayenne pepper and mix
  thoroughly. Refrigerate covered for about 1 hr. before using. Mix
  again before serving. Yields 1.1/2 pints.
  Sherry Mayonnaise - beat egg until frothy.  Combine egg with all the
  ingredients except mayonnaise and sour cream in top of double boiler.
  Cook over boiling water (be sure water does not touch the top part of
  the double boiler).  Beat continually with rotary hand beater or
  electric hand beater until thickened. Remove from heat and separate
  the pots. Beat mixture another minute or so after removing from
  boiling water. Cool completely. Combine mayonnaise and sour cream.
  Fold into the cooked mixture and pour into a jar with a screwtop
  cover. Refrigerate. Beat once again just before using.  Yields about
    1.1/2    cups.
  Sauce Vinaigrette - combine all ingredients except the hard cooked
  egg. Pour into a screwtop jar.  Shake to dissolve the salt. Let stand
  an hour before using. Just before using, remove garlic clove and add
  the finely chopped hard boiled egg.  Yields about 1 cup. Note - this
  sauce may be used as a salad dressing or over cooked vegetables. It
  is exceptionally good with baked fish and as a marinade for boiled
  Author - Clarita Garcia

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Recipe ID 57400 (Apr 03, 2005)

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