Fire House 43 House Dressing Recipes

MAGGIE'S HOUSE DRESSING

Maggie's House Dressing image

I have two versions of what we call our House Dressing that I use for salads. I have been using the first version (the original) for over 40 years, and the second version for about 5. Everyone that has eaten my salads, loves either version, and more people than I can remember asked for the recipe. It is so simple and basic, yet it tastes great. Most of my guests always ask me to use my house dressing as opposed to bottled salad dressings. I never measure, so I will have to estimate, but I would suggest you go with the smaller amounts first, then taste and adjust, if necessary. Of course, the amount will have to be adjusted according to the size of the salad.

Provided by Maggie in Florida

Categories Salad Dressings

Time 2m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

1/2-1 teaspoon garlic salt
2 tablespoons wesson canola oil
1/2-1 teaspoon garlic salt
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar

Steps:

VERSION ONE:.
Right before serving:.
Sprinkle the garlic salt over the salad.
Drizzle the oil over the garlic salt.
Toss.
Taste.
Adjust by adding more of either ingredient.
VERSION TWO:.
Right before serving:.
Sprinkle the garlic salt over the salad.
Drizzle the oil over the garlic salt.
Drizzle the balsamic vinegar over the oil.
Toss.
Taste.
Adjust by adding more of any one of the ingredients that you feel the salad needs.
Hint: Do not do this ahead of time. The salad will become limp and it won't taste as good.

Nutrition Facts : Calories 121.5, Fat 13.8, SaturatedFat 1.4, Sodium 0.1

ABSOLUTELY FABULOUS GREEK/HOUSE DRESSING

Absolutely Fabulous Greek/House Dressing image

This is the 'secret' Greek dressing recipe from the pizzeria that I work at. The recipe makes almost a gallon but can be scaled down easily. It can be used for picnics and travels very well, since it doesn't need to be refrigerated. This is the best dressing I have ever tasted, people offer to buy it constantly, but if we sold it we wouldn't be able to make enough to use in the restaurant!

Provided by DANIELLE M.

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes

Time 10m

Yield 120

Number Of Ingredients 9

Ingredients

1 ½ quarts olive oil
⅓ cup garlic powder
⅓ cup dried oregano
⅓ cup dried basil
¼ cup pepper
¼ cup salt
¼ cup onion powder
¼ cup Dijon-style mustard
2 quarts red wine vinegar

Steps:

In a very large container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. Store tightly covered at room temperature.

Nutrition Facts : Calories 104.2 calories, Carbohydrate 2.1 g, Fat 10.8 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 1.5 g, Sodium 13.1 mg, Sugar 0.2 g

THE FIREHOUSE SPECIAL

The Firehouse Special image

"This versatile dish can be eaten for breakfast, lunch or dinner. It's great hot and cold, and it tastes even better the second day. Top with salsa or sour cream or both." -Darrell F Alvord, Boise, Idaho

Provided by Taste of Home

Categories Dinner

Time 1h40m

Yield 2 casseroles (10 servings each).

Number Of Ingredients 15

Ingredients

2 cans (14-1/2 ounces each) chicken broth
3 cups uncooked instant rice
4 tablespoons butter, divided
2 pounds ground beef
2 packages (12 ounces each) bulk spicy pork sausage
1 pound sliced fresh mushrooms
3 garlic cloves, minced
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 cups 4% cottage cheese
8 large eggs, lightly beaten
1 envelope onion soup mix
1 envelope leek soup mix
2 teaspoons garlic powder
1 teaspoon Creole seasoning
1/4 cup grated Parmesan cheese

Steps:

Preheat oven to 350°. In a large saucepan, bring broth to a boil. Stir in rice; cover and remove from heat. Let stand 5 minutes. Stir in 2 tablespoons butter; set aside., Meanwhile, in a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Transfer to a large bowl. , In same skillet, saute mushrooms in remaining butter until tender. Add garlic; cook 1 minute longer. Add to meat mixture. Stir in spinach, cottage cheese, eggs, soup mixes, garlic powder, Creole seasoning and reserved rice mixture. , Divide between two greased 13x9-in. baking dishes; sprinkle with cheese. Cover and bake 45 minutes. Uncover; bake 10-15 minutes longer or until heated through.

Nutrition Facts : Calories 315 calories, Fat 17g fat (7g saturated fat), Cholesterol 136mg cholesterol, Sodium 787mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 21g protein.

FIREHOUSE CAESAR SALAD DRESSING

Firehouse Caesar Salad Dressing image

Make and share this Firehouse Caesar Salad Dressing recipe from Food.com.

Provided by firefighter18799

Categories Salad Dressings

Time 10m

Yield 1 large salad, 10 serving(s)

Number Of Ingredients 11

Ingredients

14 ounces anchovies
8 ounces parmesan cheese
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
Tabasco sauce
2 lemons
pepper
1 egg
1 egg yolk
1 -2 habanero pepper
1 cup olive oil

Steps:

Juice lemons.
Shread Parmesan cheese, use 3/4 in dressing and top salad with remaining.
Mix all ingredients together in a blender and enjoy.

Nutrition Facts : Calories 394.2, Fat 33, SaturatedFat 8.1, Cholesterol 94, Sodium 1873.5, Carbohydrate 4.3, Fiber 1.2, Sugar 0.8, Protein 21.6

FIRE HOUSE 43 HOUSE DRESSING

Fire House 43 House dressing image

I always like changing salad dressings. it's Making your own dressing can save you hundreds over a year.

Provided by Jim Decker @quadingjim

Categories Dressings

Number Of Ingredients 10

Ingredients

1/2 cup(s) salad oil
1/2 cup(s) sugar
1/4 cup(s) cider vinegar
1/4 cup(s) ketchup
1 teaspoon(s) salt
1 teaspoon(s) paprika
- juice from a lemon
1/2 - onion minced
1 - carrot peeled and minced
1 clove(s) garlic minced

Steps:

Place all of the ingredients in blender until all the ingredients have blended. Keep in the refrigerator

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