Tunaeggchicken Salad Dressing All Purpose Recipes

TUNA/EGG/CHICKEN SALAD DRESSING (ALL-PURPOSE)

Steps:

• In medium bowl using a fork, stir together all the ingredients, until completely smooth.
• Cover and refrigerate until ready to use.
• VARIATIONS:.
• Barbecue (for chicken): Omit the lemon juice and add 1 tablespoon prepared barbecue sauce.
• Basil (for chicken and egg): Add 1 tablespoon minced basil and 2 tablespoons seeded, diced tomato.
• Buttermilk (for chicken): Substitute buttermilk for the sour cream and add 1 tablespoon minced scallions or chives; just before serving stir in 2 tablespoons fried, crumbled bacon.
• Chipotle (for chicken and egg): Add 1/2 to 1 -1/2 teaspoon chipotle in adobo sauce.
• Chutney (for chicken) Add 1 tablespoon mango chutney.
• Club (for chicken and egg): Add 1 tablespoon each diced avocado and seeded, diced tomato; just before serving stir in 2 tablespoon fried, crumbled bacon.
• Curry (for chicken) Add 1 teaspoon curry powder, pinch ground ginger, and honey to taste.

TUNA DRESSING

Steps:

• Place all of the ingredients into the bowl of a small food processor and process until creamy, 1 1/2 minutes. Serve as a salad dressing or a dip. Store in an airtight container for up to 4 days.

CHICKEN SALAD WITH THAI-FLAVORED DRESSING

Steps:

• In a medium bowl, mix chicken, celery, green onions and peanuts. In a small bowl, whisk lime juice, fish sauce, ginger, sugar, red pepper, cilantro and mint, plus 2 Tbs. water.
• Toss dressing with chicken mixture and serve on a bed of Boston lettuce with the suggested accompaniments.

CHICKEN TUNA SALAD

Steps:

• Drain the chicken & albacore & shred them in a bowl.
• Add the mayonnaise, mustard, preserves & pickle relish.
• Quarter the unpeeled apple & get rid of the core.
• Stand each quarter apple on its edge and slice each in half lengthwise, keeping the red halves.
• Dice these red halves & add to chicken/albacore mix, along with the raisins.
• Mix well & season with pepper to taste.
• Refrigerate.

BESSIE'S TAGLICH (OR TAYGLACH)

Steps:

• Preheat oven to 375. Cover baking sheet with foil, shiny side up, and coat with vegetable spray (or, you may use a silicone liner instead).
• Sift together flour, baking powder, and salt.
• Place oil and sugar in mixing bowl and combine until smooth. Add eggs one at a time and mix thoroughly. Add dry ingredients in thirds. Batter will begin to form dough. Chill dough in the refrigerator for at least one hour.
• To make filling, combine raisins, jam, walnuts, and coconut in a bowl. Refrigerate until ready to use.
• Roll chilled dough on floured wax or parchment paper to less than 3/16-inch thick. Cut in 2 and 3/4-inch circles using a cookie cutter or biscuit cutter.
• Place 1/2 teaspoon filling horizontally in the center of each circle. With floured hands, roll dough circles toward you, making neat little packages. Using the palm of your hand, roll each package toward you 2 or 3 times until it resembles something between a rugelach or a mini egg roll.
• Place on baking sheet and bake for 23 to 25 minutes, or until warm brown in color.
• Cool on baking sheet on a rack.
• To dip each cookie in honey, first coat a cooling rack with vegetable spray and place it on top of a foil-covered baking sheet.
• Place honey in heavy metal saucepan and bring to a boil over medium heat. Reduce heat so honey is at a low boil.
• Dip taglich, two at a time, into honey. Lift out with tongs and place on the prepared cooling rack.