Aunt Dots Salad Dressing Recipes

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AUNT DOT'S CORNBREAD DRESSING



Aunt Dot's Cornbread Dressing image

My Aunt Dot's Cornbread Dressing recipe is one of the best I have ever had. Last year at Thanksgiving, my family raved over this recipe and said make it just like this for Christmas! To save time, I assemble this the day before. Just remember, to cover well and take it out of the refrigerator about 30 minutes before cooking.

Provided by ICookUCookWeCook

Categories     < 60 Mins

Time 1h

Yield 1/2 cup, 12 serving(s)

Number Of Ingredients 14

4 -6 boneless chicken thighs
4 cups cornbread
2 cups seasoned bread crumbs
2 -3 cups chicken broth
3 eggs
1 (5 ounce) can evaporated milk
1 (8 ounce) can cream of chicken soup
2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon poultry seasoning
1 teaspoon sage
1/4 cup butter
2 cups celery
1 cup onion

Steps:

  • Boil chicken thighs until tender and shred into pieces when cool enough to handle.
  • Melt butter and saute chopped onions and chopped celery until softened. Crumble corn bread (sometimes I use cornbread muffins from the bakery section of my local supermarket) and seasoned bread crumbs.
  • Add the onions, celery, milk, soup, salt, pepper, and seasonings.
  • Add chicken and chicken broth one cup at a time or until mixture has a smooth consistency.
  • Beat eggs slightly and add to mixture.
  • I usually do a taste test at this point and add more seasonings if needed. Bake in a large greased pan at 375 degrees for 30 to 40 minutes or until top is golden brown.

Nutrition Facts : Calories 242.8, Fat 13.2, SaturatedFat 5.4, Cholesterol 94.5, Sodium 1085.4, Carbohydrate 18.5, Fiber 1.5, Sugar 2.4, Protein 12.2

AUNT TRISH'S SALAD DRESSING



Aunt Trish's Salad Dressing image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time P1DT10m

Yield 12 servings

Number Of Ingredients 11

3/4 cup olive oil or vegetable oil
4 tablespoons grated Parmesan, more to taste
1/4 teaspoon salt (or more to taste)
Freshly ground black pepper
1/4 teaspoon sugar
Dash or 2 of paprika
Juice of 2 lemons
1 garlic clove, peeled and left whole
Green lettuce leaves
1/2 small red onion, thinly sliced
1 cup red grape tomatoes, halved

Steps:

  • Place the olive oil, Parmesan, salt, pepper to taste, sugar, paprika, lemon juice and garlic into a jar. Shake it up and store in the fridge at least 24 hours before serving.
  • Serve the dressing with green lettuce leaves, sliced red onions and halved grape tomatoes. Also works well on pasta salad.

AUNT GENA'S SALAD DRESSING



Aunt Gena's Salad Dressing image

I LOVE this dressing! It makes salad taste a whole lot better. Plus, it's good to mop up using your favourite crusty bread!

Provided by Ethans Mom

Categories     Salad Dressings

Time 3m

Yield 6 serving(s)

Number Of Ingredients 6

4 ounces vegetable oil (you can use olive oil if you're using it up right away)
2 -3 ounces apple cider vinegar
1/2 teaspoon dried oregano
1 teaspoon garlic powder
1 tablespoon sugar or 1 tablespoon sugar substitute
salt and pepper

Steps:

  • Mix all ingredients in a shaker.
  • It's good to make in advance so all the flavours can meld together.

Nutrition Facts : Calories 179.2, Fat 18.9, SaturatedFat 2.5, Sodium 0.7, Carbohydrate 2.6, Fiber 0.1, Sugar 2.3, Protein 0.1

AUNT MARTHA'S SALAD DRESSING RECIPE



Aunt Martha's Salad Dressing Recipe image

Provided by marthamoo

Number Of Ingredients 5

bowl salad greens, mixed
medium size clove of garlic
1/4 c. olive oil
juice of 1/2 lemon
freshly grated Parmesan

Steps:

  • Add in tomato, red pepper, toasted pine nuts, sliced red onion, dried cranberries or cherries. 1/2 hour to 1 hour before dinner, mince 1 clove garlic into olive oil. Let set. Assemble salad greens, and any other chosen ingredients. When ready to dress the salad, pour olive oil + minced garlic onto greens and toss. Juice lemon into oil bowl and pour over salad. Toss again. Add freshly grated pepper and salt and toss. Add freshly grated Parmesan or romano and toss.

AUNT DOT'S POTATO SALAD



Aunt Dot's Potato Salad image

I haven't always been a potato salad fan. But then I had my Aunt Dot's to die for potato salad. I had to have this recipe, and until she told me that she used mayo instead of salad dressing, I realized that was why I didn't care for other potato salads. I am not a salad dressing fan. Its YUMMY!

Provided by Lea Ann

Categories     Potatoes

Number Of Ingredients 6

5-6 large potatoes
4-5 hard boiled eggs
medium onion
celery ribs
dill pickle relish
mayonnaise

Steps:

  • 1. I "eye" my ingredients to decide how I want mine to taste.
  • 2. Boil peeled cut up potatoes and eggs.
  • 3. Once potatoes and eggs are cooled mix in with other ingredients.
  • 4. Place in refridgerator overnight.

DOT'S SALAD DRESSING



Dot's Salad Dressing image

Make and share this Dot's Salad Dressing recipe from Food.com.

Provided by Impera_Magna

Categories     Low Protein

Time 5m

Yield 1 cup

Number Of Ingredients 6

2/3 cup vegetable oil
1/4 cup vinegar (such as apple cider vinegar, red wine vinegar, or a combination)
4 fresh garlic cloves
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon ground black pepper

Steps:

  • Combine ingredients in small jar with lid and shake vigorously til well combined and sugar is dissolved.
  • Use at once or store at room temp for up to a week OR in the frig for up to 2 weeks.
  • Shake just before serving.

Nutrition Facts :

AUNT TRISH'S SALAD DRESSING (FROM THE PIONEER WOMAN)



Aunt Trish's Salad Dressing (From the Pioneer Woman) image

This comes from the Pioneer Woman on the foodnetwork. It's her Aunts recipe for salad dressing. She says Aunt Trish always used salad oil but you can use canola oil. And you can also use the Parmesan cheese that comes in a can if you wish.

Provided by linguinelisa

Categories     Salad Dressings

Time 5m

Yield 12 serving(s)

Number Of Ingredients 8

3/4 cup olive oil or 3/4 cup canola oil
2 lemons, juiced
4 tablespoons parmesan cheese
1/4 teaspoon salt (or more to taste)
fresh ground black pepper
1/4 teaspoon sugar
1 dash paprika
1 garlic clove, peeled and left whole

Steps:

  • Place all the ingredients in a jar with lid. Shake it up and then refrigerate at least 24 hours before serving.
  • Good on salad greens and pasta salads.

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