Betty Crocker Ruby French Dressing Recipes

RUBY FRENCH DRESSING

Steps:

• Place olive oil, ketchup, sugar, vinegar, onion, lemon juice, mustard, paprika, salt, and black pepper in a jar with a tight-fitting lid; cover and shake until well blended. Refrigerate for at least 3 hours. Shake again before serving.

FRENCH DRESSING

Steps:

• In a small bowl, whisk together vinegar, ketchup, sugar, paprika, and Worcestershire; season with salt. Whisking constantly, add oil in a steady stream until incorporated.

INSTANT POT® BEEF STROGANOFF

Steps:

• On 6-quart Instant Pot®, select SAUTE; adjust to normal. Melt butter in insert. Add half of beef strips; cook 6 to 8 minutes or until beef is just browned, turning once. Using slotted spoon, transfer to medium bowl. Repeat with remaining half of beef; transfer to bowl with browned beef. Add onions, mushrooms, salt and pepper to insert; cook 8 to 10 minutes or until softened and browned. Stir in garlic and broth; heat to simmering, stirring constantly. Stir in soup and beef. Select CANCEL.
• Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 2 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
• In small bowl, beat cornstarch and water with fork. Select SAUTE; adjust to normal. Heat mixture in insert to boiling. Stir in cornstarch mixture; cook and stir 1 to 2 minutes or until thickened. Select CANCEL.
• Stir cream cheese into beef mixture until melted. Stir in sour cream until well blended. Serve over noodles.

BETTY CROCKER RUBY FRENCH DRESSING

Steps:

• Shake all ingredients in a tightly covered container.
• Refrigerate at least 3 hours.
• Store tightly covered in the refrigerator for up to 4 weeks.
• Shake well before using each time.
• Serve on fruit or tossed salads.
• Makes 2-2/3 cup dressing.

CLASSIC FRENCH DRESSING

Steps:

• In tightly covered container, shake all ingredients. Shake before serving. Store tightly covered in refrigerator.

CLASSIC FRENCH DRESSING

Steps:

• Shake all ingredients in tightly covered container. Shake before serving.NUTRITON FACTS1 Tablespoon:Calories 80 (Calories from Fat 80)Fat 9g (Saturated 1g)Cholesterol 0mgSodium 50mgCarbohydrate 0g (Dietary Fiber 0g)Protein 0g% DAILY VALUE:Vitamin A 0%Vitamin C 0%Calcium 0%Iron 0%DIET EXCHANGES:2 FatClassic Red French Dressing: Mix 1/2 cup Classic French Dressing and 1/2 cup ketchup.From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

BETTY CROCKER RUBY FRENCH DRESSING

Steps:

• Shake all ingredients in a tightly covered container.
• Refrigerate at least 3 hours.
• Store tightly covered in the refrigerator for up to 4 weeks.
• Shake well before using each time.
• Serve on fruit or tossed salads.
• Makes 2-2/3 cup dressing.

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.