KITTENCAL'S FAMOUS CAESAR SALAD
I developed this dressing years ago, and I can honestly say that you won't be able to keep your spoon out of the fridge for a taste, it is *that* good! --- although I do think the dressing is better with the anchovy it can certainly be made without them. In a pinch I have even substituted buttermilk for the half and half cream, just use about the same amount --- this dressing gets stronger with refrigeration time so a small amount of fresh garlic goes a long way! ---- usually one recipe without doubling is perfect for one large romaine lettuce, if you are serving a large crowd of people you might want to double -- salad dressing will not work for this use *only* mayonnaise, I find Hellman's brand mayonnaise works the best and for the perfect companion to this salad see my recipe#125034-------------LOWER-FAT OPTION use reduced fat mayonnaise and fat-free half and half or low-fat milk --- also see my recipe#66596
Provided by Kittencalrecipezazz
Categories < 15 Mins
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a small 2-cup mini food processor, process/mince the anchovy fillets and garlic together until finely minced (do this together and firstly, otherwise it will not get minced properly with the other ingredients).
- Add in the remaining ingredients, and process for 30 seconds, or more until well mixed.
- Adjust seasonings to taste.
- Thin with buttermilk (or milk) for a thinner consistency if desired.
- Store in fridge, covered in a glass container for 3 or more hours before using (the flavors become stronger when left in the fridge for a longer time).
- Toss desired amount of dressing with Romaine lettuce and croutons.
- Sprinkle with more grated Parmesan cheese if desired.
KITTENCAL'S CAESAR VINAIGRETTE
This is my non-creamy version of a Caesar dressing, and is another favorite that I use for dinner parties when I make a special dinner. Plan ahead this dressing needs to chill for 6 hours to blend flavors, don't make the mistake by adding in too much fresh garlic in this recipe less is best as the garlic flavor will intensify dramatically overnight. Adjust all ingredients to taste. The Parmesan is only optional I like to add it in. Also you could add in one uncooked egg yolk if desired for a richer dressing. Cooking time is 6 hours chilling time.
Provided by Kittencalrecipezazz
Categories Salad Dressings
Time 6h5m
Yield 1 1/2 cups (approx)
Number Of Ingredients 10
Steps:
- Using a small processor blend lemon juice, anchovies, Dijon mustard, garlic and Worcestershire sauce until well blended.
- While the machine is still running slowly drizzle in oil.
- Add in Parmesan cheese (if using) blend to combine.
- Season with black pepper and salt (if using).
- Add in the sugar only if needed and blend again.
- Transfer to a glass jar with a tight-fitting lid.
- Cover and refrigerate 6 hours or overnight before using.
- Shake well before using.
Nutrition Facts : Calories 1325.7, Fat 145.4, SaturatedFat 20.1, Cholesterol 9.1, Sodium 544, Carbohydrate 7.5, Fiber 0.5, Sugar 4.2, Protein 3.7
CAESAR VINAIGRETTE
Here's a smooth and tasty alternative to regular Caesar dressing. This recipe has stood the test of time in my kitchen, and is requested often. It tastes best on Romaine tossed with 'Spring Mix' lettuces. The dressing will keep up to two weeks in the refrigerator in an air-tight container.
Provided by chefmommy
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 15m
Yield 12
Number Of Ingredients 11
Steps:
- Stir the white wine vinegar, Dijon mustard, balsamic vinegar, lemon zest, sugar, Italian seasoning, salt, and black pepper together in a bowl. Gradually whisk in the olive oil to make an emulsion, or thickened vinaigrette mixture. Stir in the garlic. Add the Parmesan cheese just before serving.
Nutrition Facts : Calories 128.2 calories, Carbohydrate 1.1 g, Cholesterol 3.7 mg, Fat 13.2 g, Fiber 0.1 g, Protein 1.6 g, SaturatedFat 2.4 g, Sodium 144.3 mg, Sugar 0.6 g
KITTENCAL'S BAKED POTATO CASSEROLE (RECIPEZAAR) RECIPE
Provided by krdsk27
Number Of Ingredients 12
Steps:
- TO SERVE HOT AS A CASSEROLE grease a 13 x 9-inch baking dish (or use a casserole dish that will hold the mixture). Set oven to 350 degrees F. In a large bowl, mix mayonnaise, sour cream and melted butter, garlic powder, seasoned salt and black pepper until well combined. Mix in green onion and yellow onion. Add in the cooked cubed potatoes, cubed cheese and ham (if using) mix with a large spatula until well combined. Transfer/spread the mixture to prepared casserole dish. At this point you may cover and refrigerate for up to 24 hours until ready to bake. Bake 25-30 minutes or until hot and bubbly. Remove from oven and sprinkle the grated cheddar on top; return to oven and bake 5-8 minutes more or until the cheese has melted. TO SERVE AS A COLD POTATO SALAD make as stated in steps 3-5 reducing the melted butter to 2 tablespoons. Place in a bowl, cover and refrigerate for at least 4 hours or more before serving.
CAESAR VINAIGRETTE
Editor's note: This recipe originally accompanied Caesar Salad with Homemade Tapenade Croutons.
Provided by Wolfgang Puck
Categories Cheese Citrus Mustard Quick & Easy Salad Dressing Parmesan Fall Winter
Yield Makes about 2 cups
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together the egg, lemon juice, garlic, Worcestershire sauce, red pepper flakes, mustard, and anchovies. Slowly whisk in the oils to emulsify. Stir in the cheese and season with sat and pepper. Refrigerate in a covered container. When ready to use, whisk again.
- To prepare ahead:
- Caesar Vinaigrette will keep up to 10 week, refrigerated, in a covered container.
CAESAR VINAIGRETTE
Categories Condiment/Spread Sauce Citrus Fish No-Cook Low Carb Summer Bon Appétit
Yield Makes about 1 1/3 cups
Number Of Ingredients 6
Steps:
- Whisk all ingredients except oil in small bowl to blend. Gradually whisk in oil. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewhisk before using.)
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