Del Rancho Garlic Dressing

DEL RANCHO GARLIC DRESSING



Del Rancho Garlic Dressing image

My Father and Mother owned the 49th Street Del Rancho in Oklahoma City, and this is their all-time, "world famous" dressing. Use it on salads, dips for veggies, deep-fried mushrooms, whatever!

Recipe From food.com

Provided by Miss Annie

Categories     Salad Dressings

Time 5m

Yield 8-10 serving(s)

Number Of Ingredients: 3

2 cups mayonnaise (do not substitute)
2 teaspoons fresh lemon juice
1 teaspoon garlic powder (to start; then add to your taste)

Steps:

  • Mix all ingredients until smooth.
  • Thin mixture with a little milk to desired consistency.
  • *Remember,if you don't use all within a day or two, the longer the dressing sets, the stronger the garlic tastes.


CREAMY GARLIC SALAD DRESSING



Creamy Garlic Salad Dressing image

Most commercial garlic dressings don't have enough garlic taste for me, but this one always hits the spot. The thick and creamy dressing will jazz up any salad. -Michele Odstrcilek of Lemont, Illinois

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 1-1/2 cups.

Number Of Ingredients: 8

1 cup reduced-fat sour cream
1/2 cup fat-free mayonnaise
1/3 cup fat-free milk
2 teaspoons sugar
2 green onions, finely chopped
2 garlic cloves, minced
1 teaspoon salt
1/8 teaspoon pepper
Calories 33 calories
Fat2g fat (1g saturated fat)
Cholesterol6mg cholesterol
Sodium235mg sodium
Carbohydrate3g carbohydrate (3g sugars
Fiber0 fiber)
Protein1g protein.

Steps:

  • In a small bowl, whisk the sour cream, mayonnaise, milk and sugar. Stir in the onions, garlic, salt and pepper. Cover and refrigerate for at least 1 hour before serving.


ANCHOVY-GARLIC DRESSING



Anchovy-Garlic Dressing image

Tasting this bold dressing on its own, straight out of the jar, might make your eyes widen. It is very assertive. But don't tone it down thinking there must be an error. The high ratio of potent raw garlic to bright lemon juice to salty anchovy is very much on purpose - once you spoon the dressing over cold braised celery hearts or fennel heads or steamed cauliflower or leafy mustard greens, the ferocity is tamed. If it didn't start so high and assertive, it would become docile rather than perfectly obedient.

Recipe From cooking.nytimes.com

Provided by Gabrielle Hamilton

Categories     easy, quick, salads and dressings, side dish

Time 10m

Yield 3 cups

Number Of Ingredients: 7

4 lemons, juiced and strained (about 3/4 cup)
20 oil-packed anchovy fillets (from one 3.5-ounce jar), drained and minced
9 fresh, sticky, assertive garlic cloves, finely grated using a Microplane
2 teaspoons kosher salt, plus more if desired
1 teaspoon red-pepper flakes
2 cups extra-virgin olive oil
Freshly ground black pepper
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Calories169
UnsaturatedFat15 grams
Carbohydrate1 gram
Fat18 grams
Fiber0 grams
Protein1 gram
SaturatedFat3 grams
Sodium123 milligrams
Sugar0 grams

Steps:

  • Place lemon juice, anchovies, garlic, kosher salt and red-pepper flakes in a medium bowl.
  • Stir (don't whisk) in the olive oil.
  • Season to taste with salt and several good grinds on the pepper mill for a bright, bracing dressing. Cover, and refrigerate for up to 2 weeks.


THE BEST CHICKEN FRIED STEAK



The Best Chicken Fried Steak image

I received this recipe from a co-worker about 5 years ago. This is by far the best chicken fried steak I've ever had. I've made this numerous times for my picky eater son and my southern-raised better half, as well as other family and friends. I get nothing but rave reviews each time.

Recipe From allrecipes.com

Provided by norah

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 40m

Yield 4

Number Of Ingredients: 14

4 (1/2 pound) beef cube steaks
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon black pepper
¾ teaspoon salt
1 ½ cups buttermilk
1 egg
1 tablespoon hot pepper sauce (e.g. Tabasco™)
2 cloves garlic, minced
3 cups vegetable shortening for deep frying
¼ cup all-purpose flour
4 cups milk
kosher salt and ground black pepper to taste
Calories791.1 calories
Carbohydrate71.1 g
Cholesterol123.6 mg
Fat34.3 g
Fiber2.1 g
Protein47 g
SaturatedFat11.9 g
Sodium1393.4 mg
Sugar16.1 g

Steps:

  • Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.
  • Heat the shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain. Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.
  • Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks to serve.




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