No Luau is complete with the infamous...."Kahlua Pig"....but this is done in a "Slow Cooker" rather than a sand pit.
Ingredients:3 lb pork butt
1 1/2 teaspoons liquid smoke
2 1/4 teaspoons Hawaiian salt, or sea salt, or kosher salt
Pierce pork butt all over with carving fork. Rub salt and liquid smoke into meat. Cook in slow cooker on low for 16-20 hours turning once. Remove meat, shred, and then add juices from slow cooker to shredded meat. Makes six servings.
Wednesday, January 7, 2009
Malasadas - Hawaiian Donuts!
When I lived in Hawaii, one of my best friends was a Portugese girl and her Mother made the best Malasadas I've ever eaten. Malasadas are the Donuts of the Pacific....
INGREDIENTS:
1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
1/4 cup warm water (110 degrees F/45 degrees C)
6 eggs
6 cups all-purpose flour
1/2 cup white sugar
1/4 cup butter, melted
1 cup evaporated milk
1 cup water
1 teaspoon salt
2 quarts vegetable oil for frying
2 cups white sugar
Dissolve yeast and 1 teaspoon sugar in 1/4 cup warm water; set aside.
In small bowl, beat eggs until thick.
Put flour in large bowl, making a well in the center. Into the well add yeast, eggs, 1/2 cup sugar, melted butter, milk, 1 cup water, and salt. Beat thoroughly to form a soft, smooth dough. Cover, let dough rise until doubled.
Heat oil to 375 degrees F (190 degrees C). Drop dough by big teaspoonfuls into oil, fry until golden brown. Drain on paper towels, shake in a bag of sugar to coat, and serve hot.
INGREDIENTS:
1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
1/4 cup warm water (110 degrees F/45 degrees C)
6 eggs
6 cups all-purpose flour
1/2 cup white sugar
1/4 cup butter, melted
1 cup evaporated milk
1 cup water
1 teaspoon salt
2 quarts vegetable oil for frying
2 cups white sugar
Dissolve yeast and 1 teaspoon sugar in 1/4 cup warm water; set aside.
In small bowl, beat eggs until thick.
Put flour in large bowl, making a well in the center. Into the well add yeast, eggs, 1/2 cup sugar, melted butter, milk, 1 cup water, and salt. Beat thoroughly to form a soft, smooth dough. Cover, let dough rise until doubled.
Heat oil to 375 degrees F (190 degrees C). Drop dough by big teaspoonfuls into oil, fry until golden brown. Drain on paper towels, shake in a bag of sugar to coat, and serve hot.
Saturday, November 29, 2008
Eggplant Parmesan Pizza
Ingredients:
2 thin eggplants, peeled and sliced thin
2 egg whites, lightly beaten with 2 T. olive oil
1 cup seasoned dry bread crumbs
1 recipe for homemade dough (your choice)
1 cup pasta sauce 1 cup mozzarella cheese, shredded
1/4 cup parmesan cheese, grated
*Olive oil & garlic powder mixed for brushing the pizza dough before baking (if desired).
*Olive oil & garlic powder mixed for brushing the pizza dough before baking (if desired).
Preheat oven to 375º. Line a large baking sheet with foil and spray with Pam. Dip eggplant slices into egg white/olive oil mixture, then breadcrumbs. Place on prepared baking sheet, single layer. Bake 15 minutes, turn slices over and bake 10 minutes longer or until browned on both sides. Remove from oven and set aside. Increase oven to 500º. Brush the dough with olive oil/garlic powder (if desired) then top with pasta sauce, eggplant, and cheeses. Bake on pizza stone with a bit of cornmeal 10-15 minutes.
Thursday, November 13, 2008
Smoked Sausage & Lentil Soup
1 pound Smoked Sausage
1 small onion, chopped
1 clove Garlic, minced
1 pound of dried Lentils
1 14 1/2 ounce can diced tomatoes
2 Tablespoons Red Wine Vinegar
1/3 cup chopped celery 1/3 cup chopped carrot
1 teaspoon salt
1/2 teaspoon pepper
3 cups water
Rinse lentils, place in 4 quart saucepan with 1 quart of water and simmer for 30- 40 minutes or until tender. Drain. Slice smoked sausage in 1/4 inch slices and cut each slice in half. In a Dutch oven, saute sausage over medium heat for 5 minutes. Reduce heat to medium low, add onions, celery and carrots and saute another 5 minutes. Add lentils,tomatoes, vinegar, 3 cups water, salt and pepper. Simmer one hour, or until vegetables are tender. Test for seasoning. Serve with Parmesan cheese and crusty French bread
1 small onion, chopped
1 clove Garlic, minced
1 pound of dried Lentils
1 14 1/2 ounce can diced tomatoes
2 Tablespoons Red Wine Vinegar
1/3 cup chopped celery 1/3 cup chopped carrot
1 teaspoon salt
1/2 teaspoon pepper
3 cups water
Rinse lentils, place in 4 quart saucepan with 1 quart of water and simmer for 30- 40 minutes or until tender. Drain. Slice smoked sausage in 1/4 inch slices and cut each slice in half. In a Dutch oven, saute sausage over medium heat for 5 minutes. Reduce heat to medium low, add onions, celery and carrots and saute another 5 minutes. Add lentils,tomatoes, vinegar, 3 cups water, salt and pepper. Simmer one hour, or until vegetables are tender. Test for seasoning. Serve with Parmesan cheese and crusty French bread
Asparagus Casserole
2 Tall cans Asparagus Spears
1 can Cream of Mushroom soup
1/3 cup Minced Onions
1 2 ounce jar Chopped Pimentos
2 cups Shredded Cheddar Cheese
1 bag Potato Chips, crushed
3 tablespoons Melted butter
Drain asparagus spears well and lay out on paper towels. Cut off any tough ends. Slice spears in 1 - 2 inch pieces. Spray a 1 1/2 quart casserole with Pam. Please half the asparagus in the casserole; top with half the soup. Spread the soup over the asparagus. Add half the onions, pimentos, and cheese. Add the second half of the asparagus, then the second half of the soup. Top with the remaining onion, pimentos and cheese. Sprinkle the crushed potato chips over all and drizzle the melted butter over the top. Bake at 350 degrees for 30 - 35 minutes or until casserole is hot and chips are a golden brown.
1 can Cream of Mushroom soup
1/3 cup Minced Onions
1 2 ounce jar Chopped Pimentos
2 cups Shredded Cheddar Cheese
1 bag Potato Chips, crushed
3 tablespoons Melted butter
Drain asparagus spears well and lay out on paper towels. Cut off any tough ends. Slice spears in 1 - 2 inch pieces. Spray a 1 1/2 quart casserole with Pam. Please half the asparagus in the casserole; top with half the soup. Spread the soup over the asparagus. Add half the onions, pimentos, and cheese. Add the second half of the asparagus, then the second half of the soup. Top with the remaining onion, pimentos and cheese. Sprinkle the crushed potato chips over all and drizzle the melted butter over the top. Bake at 350 degrees for 30 - 35 minutes or until casserole is hot and chips are a golden brown.
Baked Orange Toast
4 large Eggs
2/3 cup Orange Juice
1/3 cup Milk or Half & Half
1/4 cup Sugar
1/2 teaspoon Vanilla
1/4 teaspoon ground Nutmeg
8 1/2-inch-thick slices Italian or French Bread
(I use 4 1" slices and bake until puffed.)
1/4 cup Butter or margarine
1/2 cup chopped Pecans (optional)
Orange Syrup:
1/2 cup Butter or Margarine
1/2 cup Sugar
1/3 cup frozen Orange Juice concentrate
Beat eggs, juice, milk, sugar, vanilla and nutmeg until combined. In a 13X9X2-inch pan, place bread slices in a single layer. Pour egg mixture over and refrigerate 2 to 24 hours.
Place butter in a 15x10x1-inch pan. Place in a preheated 350 degree oven, tilt pan to spread butter over bottom. Place bread slices in a single layer on top of melted butter. Bake in a 350 degree oven for 20 minutes. Sprinkle pecans evenly on top of the bread slices. Bake 10 minutes more or until nuts are lightly toasted and toast is golden. (You can tell it's done when the toasts puff up.) Serve with Orange Syrup.
Orange Syrup: While the toast is baking, combine the 1/2 cup butter, 1/2 cup sugar and 1/3 cup of orange juice concentrate. Cook and stir over low heat until butter is melted and all is combined. Remove from heat. Whisk until slightly thickened. Serve warm. Makes 3/4 cup.
2/3 cup Orange Juice
1/3 cup Milk or Half & Half
1/4 cup Sugar
1/2 teaspoon Vanilla
1/4 teaspoon ground Nutmeg
8 1/2-inch-thick slices Italian or French Bread
(I use 4 1" slices and bake until puffed.)
1/4 cup Butter or margarine
1/2 cup chopped Pecans (optional)
Orange Syrup:
1/2 cup Butter or Margarine
1/2 cup Sugar
1/3 cup frozen Orange Juice concentrate
Beat eggs, juice, milk, sugar, vanilla and nutmeg until combined. In a 13X9X2-inch pan, place bread slices in a single layer. Pour egg mixture over and refrigerate 2 to 24 hours.
Place butter in a 15x10x1-inch pan. Place in a preheated 350 degree oven, tilt pan to spread butter over bottom. Place bread slices in a single layer on top of melted butter. Bake in a 350 degree oven for 20 minutes. Sprinkle pecans evenly on top of the bread slices. Bake 10 minutes more or until nuts are lightly toasted and toast is golden. (You can tell it's done when the toasts puff up.) Serve with Orange Syrup.
Orange Syrup: While the toast is baking, combine the 1/2 cup butter, 1/2 cup sugar and 1/3 cup of orange juice concentrate. Cook and stir over low heat until butter is melted and all is combined. Remove from heat. Whisk until slightly thickened. Serve warm. Makes 3/4 cup.
Grits & Greens
1 cup Whipping Cream
1 cup Grits
1 pound fresh Collard Greens
1 to 1 1/2 cups fresh grated Parmesan Cheese
4 cups Chicken Broth, divided
1/4 to 1/2 cup Milk
1/4 cup Butter or Margarine
1/4 to 1/2 teaspoon ground Black Pepper
Garnishes: Chopped Bacon or Ham
Combine whipping cream and 3 cups chicken broth in large saucepan. Bring to a boil and stir in grits. Cover and cook stirring frequently on low heat for 25 to 30 minutes. Add milk if necessary. Remove and discard stems and any spots on collard leaves. Wash and drain. Cut into 1/2" strips. Combine greens and 1 cup chicken broth in large skillet. Bring to a boil. Cover, reduce heat and simmer 5 minutes or until tender. Drain and plunge into ice water to stop the cooking process. Drain well on paper towels. Add butter, cheese and pepper to grits, stirring until butter and cheese melt. Stir in greens. Cook, stirring constantly, until thoroughly heated. Add garnishes.
1 cup Grits
1 pound fresh Collard Greens
1 to 1 1/2 cups fresh grated Parmesan Cheese
4 cups Chicken Broth, divided
1/4 to 1/2 cup Milk
1/4 cup Butter or Margarine
1/4 to 1/2 teaspoon ground Black Pepper
Garnishes: Chopped Bacon or Ham
Combine whipping cream and 3 cups chicken broth in large saucepan. Bring to a boil and stir in grits. Cover and cook stirring frequently on low heat for 25 to 30 minutes. Add milk if necessary. Remove and discard stems and any spots on collard leaves. Wash and drain. Cut into 1/2" strips. Combine greens and 1 cup chicken broth in large skillet. Bring to a boil. Cover, reduce heat and simmer 5 minutes or until tender. Drain and plunge into ice water to stop the cooking process. Drain well on paper towels. Add butter, cheese and pepper to grits, stirring until butter and cheese melt. Stir in greens. Cook, stirring constantly, until thoroughly heated. Add garnishes.
Deb's Fudge
Ingredients:
3 packages Chocolate chips
1 pint Marshmellow cream
1/2 pound Butter
2 tablespoons Vanilla
2 cups Walnuts -- chopped
4 1/2 cups White sugar
1 can Evaporated milk
Directions:
Place in large bowl first five ingredients. Set aside.
Boil briskly for 9 minutes after coming to a boil, the sugar and evaporated milk. Stirring, add to the first mixture and mix well. Put in buttered shallow pan and refrigerate. Slice into squares and serve. It will freeze and keep for months.
3 packages Chocolate chips
1 pint Marshmellow cream
1/2 pound Butter
2 tablespoons Vanilla
2 cups Walnuts -- chopped
4 1/2 cups White sugar
1 can Evaporated milk
Directions:
Place in large bowl first five ingredients. Set aside.
Boil briskly for 9 minutes after coming to a boil, the sugar and evaporated milk. Stirring, add to the first mixture and mix well. Put in buttered shallow pan and refrigerate. Slice into squares and serve. It will freeze and keep for months.
Harrah's Hamburgers and Sauce - Copy Cat
Ingredients:
1 1/2 pound ground beef (extra lean)
3/4 cup Quakers Rolled Oats
3 tablespoons Chopped onion or dried minced onion
1 cup milk
Salt & pepper to taste
***Sauce***
2 cups Heinz Ketchup
6 tablespoons Apple Cider Vinegar
4 tablespoons Worcestershire Sauce
4 tablespoons Sugar
1 cup water
Directions:
Mix all the burger ingredients and shape into 1/4 lb hamburger patties. Place in roasting pan or sheet cake pan.
Sauce
Mix well and pour over prepared patties. Bake at 325 degrees uncovered for 1 to 1 1/2 hours. Serve on hamburger buns. (If you double meat ingredients you should have enough sauce to cover all). Can also shape meat into small meatballs and serve as an appetizer.
1 1/2 pound ground beef (extra lean)
3/4 cup Quakers Rolled Oats
3 tablespoons Chopped onion or dried minced onion
1 cup milk
Salt & pepper to taste
***Sauce***
2 cups Heinz Ketchup
6 tablespoons Apple Cider Vinegar
4 tablespoons Worcestershire Sauce
4 tablespoons Sugar
1 cup water
Directions:
Mix all the burger ingredients and shape into 1/4 lb hamburger patties. Place in roasting pan or sheet cake pan.
Sauce
Mix well and pour over prepared patties. Bake at 325 degrees uncovered for 1 to 1 1/2 hours. Serve on hamburger buns. (If you double meat ingredients you should have enough sauce to cover all). Can also shape meat into small meatballs and serve as an appetizer.
Hot Shoppe's Orange Freeze
This brings back memories...when I was a little girl, my Mom and I would go to Hot Shoppe's and order from the outside speaker. Usually I would get the Mighty Mo which was a fantastic burger or a Slim Jim which was nothing less than a ham and cheese on a sub roll with a special sauce and shredded lettuce and tomato and always.....an Orange Freeze
Ingredients:
2 cups orange sherbet or sorbet
1 cup fresh squeezed orange juice
1/4 cup milk
1 sprig fresh spearmint
Directions:
Put the sherbet, juice, and milk in a blender and blend for 15 seconds or just until smooth.
Pour the orange freeze into a tall glass and garnish with spearmint sprig.
Ingredients:
2 cups orange sherbet or sorbet
1 cup fresh squeezed orange juice
1/4 cup milk
1 sprig fresh spearmint
Directions:
Put the sherbet, juice, and milk in a blender and blend for 15 seconds or just until smooth.
Pour the orange freeze into a tall glass and garnish with spearmint sprig.
Barbecue Slaw
Ingredients:
1/4 cup sugar
3 cups white vinegar
2 1/4 cups water
1 head green cabbage cored and shredded
Directions:
In a large bowl, combine sugar, vinegar and water. Mix with a wire whisk until the sugar is dissolved. Add shredded cabbage and mix well. Cover and refrigerate
1/4 cup sugar
3 cups white vinegar
2 1/4 cups water
1 head green cabbage cored and shredded
Directions:
In a large bowl, combine sugar, vinegar and water. Mix with a wire whisk until the sugar is dissolved. Add shredded cabbage and mix well. Cover and refrigerate
Copy Cat Whopper!
Ingredients:
1/2 cup mayonnaise
2 tablespoons French dressing
1 tablespoon sweet pickle relish
1 teaspoon white vinegar
1 teaspoon granulated sugar
4 sesame seed hamburger buns
4 store-bought frozen burgers (4 ounces each)
16 slices American cheese
1 1/3 cup shredded lettuce
12 white onion rings
8 dill pickle slices
Salt and pepper, to taste
Directions:
Mix the first five ingredients together in a small bowl. Refrigerate until ready to use.
Preheat barbecue or gas grill on high heat. Grill frozen burgers to desired doneness. Season to taste.
Toast buns either on the grill or in a toaster oven.
Assemble the finished product in this order: Spread 2 tablespoons sauce on top bun and then place 1/3 cup lettuce evenly over sauce. On bottom bun, place one burger, then one slice of cheese, then another burger, and another slice of cheese. Follow this with 3 onion slices and then 2 pickle slices. Finish with top bun.
1/2 cup mayonnaise
2 tablespoons French dressing
1 tablespoon sweet pickle relish
1 teaspoon white vinegar
1 teaspoon granulated sugar
4 sesame seed hamburger buns
4 store-bought frozen burgers (4 ounces each)
16 slices American cheese
1 1/3 cup shredded lettuce
12 white onion rings
8 dill pickle slices
Salt and pepper, to taste
Directions:
Mix the first five ingredients together in a small bowl. Refrigerate until ready to use.
Preheat barbecue or gas grill on high heat. Grill frozen burgers to desired doneness. Season to taste.
Toast buns either on the grill or in a toaster oven.
Assemble the finished product in this order: Spread 2 tablespoons sauce on top bun and then place 1/3 cup lettuce evenly over sauce. On bottom bun, place one burger, then one slice of cheese, then another burger, and another slice of cheese. Follow this with 3 onion slices and then 2 pickle slices. Finish with top bun.
FootBall Appetizers!
6 English muffins
4 ounces shredded cheddar cheese
1 medium onion -- chopped
3/4 cup Hellmans or Best Foods mayonnaise
4 ounces shredded mozzarella cheese
1/4 cup grated Romano or Parmesan cheese
8 ounces chopped ripe olives -- drained
Preheat oven to 375 degrees. Mix all ingredients to create a moist paste and spread evenly on English muffin halves. Bake on a cookie sheet for 15 minutes or until browned and almost crispy. Cut into quarters and serve bite-sized.
Grab a Beer!
4 ounces shredded cheddar cheese
1 medium onion -- chopped
3/4 cup Hellmans or Best Foods mayonnaise
4 ounces shredded mozzarella cheese
1/4 cup grated Romano or Parmesan cheese
8 ounces chopped ripe olives -- drained
Preheat oven to 375 degrees. Mix all ingredients to create a moist paste and spread evenly on English muffin halves. Bake on a cookie sheet for 15 minutes or until browned and almost crispy. Cut into quarters and serve bite-sized.
Grab a Beer!
Deb's Strawberry Pie
Ingredients:
1/4 cup cornstarch
1 1/2 cup sugar
1 1/2 cup water
1 package (3 oz.) strawberry gelatin
1 quart fresh whole strawberries
1 (9 inch) baked pie shell
Combine water, sugar and cornstarch in saucepan and cook over very low heat, stirring, until clear (about 3 to 5 minutes). Remove from heat and mix in gelatin. Arrange strawberries in pie shell and pour sauce over. Chill 4 to 6 hours or overnight and serve with Cool Whip or whipped cream.
1/4 cup cornstarch
1 1/2 cup sugar
1 1/2 cup water
1 package (3 oz.) strawberry gelatin
1 quart fresh whole strawberries
1 (9 inch) baked pie shell
Combine water, sugar and cornstarch in saucepan and cook over very low heat, stirring, until clear (about 3 to 5 minutes). Remove from heat and mix in gelatin. Arrange strawberries in pie shell and pour sauce over. Chill 4 to 6 hours or overnight and serve with Cool Whip or whipped cream.
Southern Belles
6 ounces yellow cornmeal
3 ounces baking powder
1/2 teaspoon cinnamon
1 1/2 teaspoon salt
4 ounces sugar
4 ounces salted butter
1 teaspoon almond extract
1 teaspoon vanilla extract
1 cup whole milk
Directions:
In a medium stockpot, heat vegetable oil to 350 degrees F for frying.
In a mixing bowl combine the flour, cornmeal, baking powder, cinnamon, salt, and sugar. Work butter into dry mixture until well incorporated.
Add extracts and milk together. Work milk mixture into butter mixture to form a stiff batter. Form into ball. Portion into finger size hush puppies. Deep-fry in hot oil until golden brown. Place festivals on paper toweling to absorb excess oil. Serve.
Quantity: 3 dozen
3 ounces baking powder
1/2 teaspoon cinnamon
1 1/2 teaspoon salt
4 ounces sugar
4 ounces salted butter
1 teaspoon almond extract
1 teaspoon vanilla extract
1 cup whole milk
Directions:
In a medium stockpot, heat vegetable oil to 350 degrees F for frying.
In a mixing bowl combine the flour, cornmeal, baking powder, cinnamon, salt, and sugar. Work butter into dry mixture until well incorporated.
Add extracts and milk together. Work milk mixture into butter mixture to form a stiff batter. Form into ball. Portion into finger size hush puppies. Deep-fry in hot oil until golden brown. Place festivals on paper toweling to absorb excess oil. Serve.
Quantity: 3 dozen
Teriyaki Chicken
6 boneless skinless chicken breasts
1/2 cup plus 2 tbsp white vinegar
1/2 tsp salt
6 tbsp soy sauce
4 tbsp water
3 tsp ground ginger
1/4 cup honey
2 eggs
1/2 cup flour
Beat eggs with 3 tbsp water. Dip chicken in egg mixture and coat in flour seasoned with salt and pepper. Fry in skillet with oil until meat is a golden brown. Place meat in a casserole dish.
Mix together in sauce pan the sugar, vinegar, salt, soy sauce, water, ground ginger and honey. Bring to a boil on medium heat, then pour over meat and bake uncovered at 350°F for 1 hour or until meat is cooked through and juices run clear.
Makes 6 servings.
Note: You can also use a Pork Tenderloin
1/2 cup plus 2 tbsp white vinegar
1/2 tsp salt
6 tbsp soy sauce
4 tbsp water
3 tsp ground ginger
1/4 cup honey
2 eggs
1/2 cup flour
Beat eggs with 3 tbsp water. Dip chicken in egg mixture and coat in flour seasoned with salt and pepper. Fry in skillet with oil until meat is a golden brown. Place meat in a casserole dish.
Mix together in sauce pan the sugar, vinegar, salt, soy sauce, water, ground ginger and honey. Bring to a boil on medium heat, then pour over meat and bake uncovered at 350°F for 1 hour or until meat is cooked through and juices run clear.
Makes 6 servings.
Note: You can also use a Pork Tenderloin
Chicago's Merichka Salad Dressing (Copycat)
Delicious over Iceberg Lettuce...and at Merichka's it is served with the Poor Boy Plate!
1 cup Ketchup
1 cup Vegetable Oil
1/2 cup Vinegar
1/4 cup Water
1/2 cup Sugar
1 T Black Pepper
1 t Garlic Powder
Methods/steps
Mix all ingredients together in a salad oil bottle, chill and pour over salad. Enjoy!
Additional Tips
I like to chill liquid ingredients before making, then just put together and shake the bottle. It is best over plain iceberg lettuce.
1 cup Ketchup
1 cup Vegetable Oil
1/2 cup Vinegar
1/4 cup Water
1/2 cup Sugar
1 T Black Pepper
1 t Garlic Powder
Methods/steps
Mix all ingredients together in a salad oil bottle, chill and pour over salad. Enjoy!
Additional Tips
I like to chill liquid ingredients before making, then just put together and shake the bottle. It is best over plain iceberg lettuce.
Magick Peanut Butter Cookies
My husband absolutely loves these cookies!
1 C. peanut butter
1 C. sugar
1 egg
Methods/steps
Stir up in a bowl, roll into 1 inch balls. Place cookie balls on an ungreased cookie sheet and smash like a # sign with a fork. Cook in 350 degree oven until lightly golden. Cool and enjoy!
Additional Tips
You can cook these until just done for softer cookies-or longer for crunchy ones. You can double or triple amounts to make more cookies-there's just no messing this up! Great for quick cookies-class parties--and don't forget, you can also use the crunchy and extra crunchy peanut butter too!
1 C. peanut butter
1 C. sugar
1 egg
Methods/steps
Stir up in a bowl, roll into 1 inch balls. Place cookie balls on an ungreased cookie sheet and smash like a # sign with a fork. Cook in 350 degree oven until lightly golden. Cool and enjoy!
Additional Tips
You can cook these until just done for softer cookies-or longer for crunchy ones. You can double or triple amounts to make more cookies-there's just no messing this up! Great for quick cookies-class parties--and don't forget, you can also use the crunchy and extra crunchy peanut butter too!
Bleu Cheese Dressing #2
1 small Clove Garlic, Minced
Tabasco to Taste
Pinch of Dry Mustard
1/3 C. Sour Cream
1/4 tsp. Ground Black Pepper
1 C. Mayonnaise
1/4 tsp. Onion Salt
1-1/2 oz. Buttermilk
Pinch of White Pepper
3 OZ. MAYTAG BLUE CHEESE
1 Tbsp. PLUS 1 tsp. Red Wine Vinegar
2-1/2 Tbsp. Toasted Slivered Almonds
1/3 tsp. Worcestershire Sauce
4 Tbsp. MAYTAG BLUE CHEESE, Crumbled
Methods/steps
Dissolve spices into vinegar, Worcestershire and Tabasco. Combine with sour cream and mayonnaise. Thin dressing with buttermilk, add Maytag Blue Cheese and let sit overnight. Serve on romaine greens. Garnish with toasted slivered almonds and crumbled Maytag Blue Cheese.
Tabasco to Taste
Pinch of Dry Mustard
1/3 C. Sour Cream
1/4 tsp. Ground Black Pepper
1 C. Mayonnaise
1/4 tsp. Onion Salt
1-1/2 oz. Buttermilk
Pinch of White Pepper
3 OZ. MAYTAG BLUE CHEESE
1 Tbsp. PLUS 1 tsp. Red Wine Vinegar
2-1/2 Tbsp. Toasted Slivered Almonds
1/3 tsp. Worcestershire Sauce
4 Tbsp. MAYTAG BLUE CHEESE, Crumbled
Methods/steps
Dissolve spices into vinegar, Worcestershire and Tabasco. Combine with sour cream and mayonnaise. Thin dressing with buttermilk, add Maytag Blue Cheese and let sit overnight. Serve on romaine greens. Garnish with toasted slivered almonds and crumbled Maytag Blue Cheese.
Bleu Cheese Dressing #1
3/4 C. Sour Cream
1/2 tsp. Dry Mustard
1/2 tsp. Black Pepper
1/2 tsp. Salt (Scant)
1/3 tsp. Garlic Powder
1 tsp. Worchestire Sauce
1 1/3 C. Mayonnaise
4 oz. Danish blue cheese; crumble
Methods/steps
In a mixer bowl, blend sour cream, mustard, pepper, salt, garlic powder, and Worcestershire for 2 minutes at low speed. Add mayonnaise. Blend 1/2 minute at low speed and 2 minutes at medium speed. By hand, crumble cheese into mixture. Blend at low speed no more than 4 minutes. Refrigerate 24 hours before Serving.
1/2 tsp. Dry Mustard
1/2 tsp. Black Pepper
1/2 tsp. Salt (Scant)
1/3 tsp. Garlic Powder
1 tsp. Worchestire Sauce
1 1/3 C. Mayonnaise
4 oz. Danish blue cheese; crumble
Methods/steps
In a mixer bowl, blend sour cream, mustard, pepper, salt, garlic powder, and Worcestershire for 2 minutes at low speed. Add mayonnaise. Blend 1/2 minute at low speed and 2 minutes at medium speed. By hand, crumble cheese into mixture. Blend at low speed no more than 4 minutes. Refrigerate 24 hours before Serving.
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