Homemade French Dressing Rachael Ray Recipes

"FRENCH" DRESSING AND ICEBERG LETTUCE CHOPPED SALAD

Steps:

• Combine lettuce and chopped veggies in salad bowl.
• Add all of the dressing ingredients into a blender. Put the top in place and blend on high until dressing is combined. Pour dressing over salad and toss. Adjust salt and pepper, to taste.

RACH'S STUFFING 4 WAYS MEANS THERE'S A VERSION FOR EVERYONE

Steps:

• For the Apple and Onion Stuffing (Base): Preheat oven to 375°F
• Melt 6 tablespoons butter in a large skillet over medium heat
• When butter foams, add the celery, onion, apples, bay, herbs, salt and pepper, and cook to soften, 10 to 12 minutes
• (If making version no
• 3 below, also add a half of a fennel bulb, chopped, along with celery, onion and apples here)
• Add cubed bread, season with Bell's and moisten with stock; stir to absorb
• Butter a casserole dish with ½ tablespoon of the remaining butter and fill pan with stuffing
• Use the rest of the butter to dot the top
• Roast the stuffing 30 to 40 minutes until crisp
• 1) For the Breakfast Sausage, Maple & Walnut Stuffing: Start with crumbling and browning up 1 ½ pounds spicy breakfast sausage
• Once browned, continue on with the Apple and Onion Stuffing base cooking instructions
• Stir in ⅓ cup maple syrup and 2 cups toasted coarsely chopped walnuts
• Butter a half-sheet pan, fill pan with stuffing, dot with butter and bake until crispy, about 15 to 18 minutes
• 2) For the Orange, Cranberry & Bacon Stuffing: Make Apple and Onion Stuffing base, add the zest of 1 orange
• Add 1 cup reconstituted dried cranberries and 1 pound crisped up, chopped bacon
• Butter a half-sheet pan, fill pan with stuffing, dot with butter and bake until crispy, about 15 to 18 minutes
• 3) For the Italian Sausage, Browned Butter, Apple & Onion Stuffing: Start with crumbling and browning up 1 ½ pounds Italian sausage and 1 bulb of chopped up fennel
• Remove sausage and fennel; reserve
• Fry up 15 sage leaves, crumble and reserve
• Brown 6 tablespoons butter
• Butter a half-sheet pan, add Apple & Onion Stuffing base to pan, mix in sausage-fennel mixture, along with crumbled fried sage leaves, pour browned butter on top, dot with more butter and bake until crispy, about 15 to 18 minutes

ICEBERG LETTUCE CHOPPED SALAD WITH "FRENCH" DRESSING

Steps:

• Combine lettuce and chopped veggies in salad bowl.
• Add all of the dressing ingredients into a blender. Put the top in place and blend on high until dressing is combined. Pour dressing over salad and toss. Adjust salt and pepper, to your taste.

HOMEMADE " FRENCH" DRESSING (RACHAEL RAY)

Steps:

• Combine lettuce and chopped veggies in salad bowl. (Use whatever "salad greens" you prefer.).
• Add all of the dressing ingredients into a blender. Put the top in place and blend on high until dressing is combined.
• Pour dressing over salad and toss. Adjust salt and pepper, to your taste.

ICEBERG LETTUCE SALAD WITH TANGY TOMATO-TARRAGON "FRENCH" DRESSING

Steps:

• Place lettuce in salad bowl and top with carrots and cherry tomatoes. In a bowl, combine vinegar and sugar, then whisk in tomato paste. Add tarragon leaves and whisk in oil in a slow, thin stream. Season dressing with salt and pepper, to your taste. Pour dressing over salad and serve.

CLASSIC FRENCH DRESSING

Steps:

• In a blender or food processor, combine the first seven ingredients; cover and process until blended. While processing, gradually add the oil in a steady stream. Process until thickened. Store in the refrigerator.