RUSSIAN DRESSING
Russian dressing and Thousand Island are similar in that they are both creamy and salmon in color. However, Russian salad dressing is spicier with the addition of ingredients like horseradish and pepper sauce, while pickle relish gives Thousand Island a sweeter flavor. -Francine Lizotte, Surrey, British Columbia
Provided by Taste of Home
Time 10m
Yield 1-1/2 cups.
Number Of Ingredients 9
Steps:
- In a small bowl, whisk all ingredients until blended. Cover and refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 127 calories, Fat 13g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 210mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.
RUSSIAN CHILI
Make and share this Russian Chili recipe from Food.com.
Provided by Flatulus Maximus
Categories Meat
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet over medium heat, cook beef till brown. Drain and let cool.
- In a Dutch oven cook over medium heat onion, bell pepper, and celery in oil until just tender. Stir in ground beef, beer, water, chili powder, parsley and cumin and pepper and salt to taste. Reduce heat, cover and simmer for 30 minutes.
- Stir in tomato paste and cook for another 10 minutes.
- Stir in kidney neans and heat through. Remove from heat and stir in sour cream.
Nutrition Facts : Calories 546, Fat 34.5, SaturatedFat 14.6, Cholesterol 114.9, Sodium 546.7, Carbohydrate 24.2, Fiber 6.7, Sugar 7.9, Protein 30.5
RUSSIAN DRESSING
Provided by Kemp Minifie
Categories No-Cook Quick & Easy Salad Dressing Horseradish Mayonnaise Paprika
Yield Yield: Makes about 1 1/4 cups
Number Of Ingredients 8
Steps:
- In a mortar and pestle, mash the onion to create a paste, or use a large heavy knife to mince and mash the onion into a paste. Transfer the onion paste to a small bowl and whisk in the mayonnaise, chili sauce, horseradish, hot sauce, Worcestershire sauce, and sweet paprika. Season with fine sea salt, if desired. DO AHEAD: The dressing can be prepared ahead and refrigerated, in an airtight container, up to 2 weeks.
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