Shields Tavern Herb Dressing Recipes

HERBY RANCH DRESSING

Herby Ranch Dressing image

Provided by Ree Drummond : Food Network

Time 2h5m

Yield 8 servings

Number Of Ingredients 10

Ingredients

1 cup (real) mayonnaise
1/2 cup buttermilk (more as needed to reach desired consistency)
1/2 cup sour cream
1/4 cup fresh basil leaves, chopped
1/4 cup Italian flat-leaf parsley leaves, chopped
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh oregano
3 teaspoons white vinegar
2 teaspoons Worcestershire sauce
Salt and ground pepper

Steps:

Combine the mayonnaise, buttermilk, sour cream, basil, parsley, chives, oregano, vinegar, Worcestershire sauce and salt and pepper to taste in a bowl. Chill for a couple of hours before serving.

HERB AND GARLIC DRESSING

Herb and Garlic Dressing image

I found this years ago in a recipe book made by a local church auxiliary. I make it and use it as a dressing for pasta salad or tomato and cucumber Greek salad. I usually mix a day ahead and the flavors taste 100 times better!

Provided by Ellaellaola

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes

Time 10m

Yield 4

Number Of Ingredients 10

Ingredients

½ cup vegetable oil
2 tablespoons vinegar
2 teaspoons white sugar
½ teaspoon salt
¼ teaspoon dried parsley
4 cloves garlic, minced
¼ teaspoon dried basil
¼ teaspoon celery seed
¼ teaspoon dried marjoram
¼ teaspoon ground black pepper

Steps:

Whisk vegetable oil, vinegar, sugar, salt, parsley, garlic, basil, celery seed, marjoram, and black pepper together in a bowl.

Nutrition Facts : Calories 257 calories, Carbohydrate 3.3 g, Fat 27.6 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 3.6 g, Sodium 291.7 mg, Sugar 2.1 g

RANCH DRESSING WITH FRESH HERBS

Ranch Dressing With Fresh Herbs image

Although the original ranch dressing was made with ingredients like garlic powder and dried dill, fresh herbs and real garlic give this dressing a much brighter taste - and a pretty pale green color. This dressing is adapted from the restaurant Emily in Brooklyn, N.Y., one of the first pizzerias in New York City to serve ranch dressing. It's still a controversial combination in Brooklyn, but the chef Matt Hyland's dressing is uncontroversially delicious.

Provided by Julia Moskin

Categories dips and spreads, salads and dressings

Time 15m

Yield About 1 1/3 cups

Number Of Ingredients 7

Ingredients

1/4 cup chilled buttermilk, more as needed
2 garlic cloves, peeled
1 teaspoon coarsely ground black pepper
3 tablespoons chopped fresh chives
2 tablespoons chopped fresh mint or parsley
1 cup store-bought mayonnaise, preferably Hellmann's
Salt, to taste

Steps:

In a food processor or blender, process the buttermilk, garlic, pepper, chives and mint together until the herbs are minced and the mixture turns pale green. Add the mayonnaise and process just until smooth. If desired, thin with additional buttermilk to get the consistency you want. Taste and add salt if needed.
Serve immediately or refrigerate, covered, up to 3 days.

Nutrition Facts : @context http, Calories 154, UnsaturatedFat 14 grams, Carbohydrate 1 gram, Fat 17 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 3 grams, Sodium 136 milligrams, Sugar 0 grams

SHIELD'S TAVERN HERB DRESSING

Shield's Tavern Herb Dressing image

The Shield's Tavern in Colonial Williamsburg opened in the 1740s and was a familiar gathering spot for burgesses, travelers, and townspeople. This recipe for herb dressing from a flier my mother received at Williamsburg is a favorite in our house! Cook time includes chilling.

Provided by Julesong

Categories Salad Dressings

Time 1h5m

Yield 2 1/2 cups

Number Of Ingredients 10

Ingredients

1 teaspoon black pepper
1 teaspoon salt
1 teaspoon Dijon mustard
1 egg yolk
1/3 cup red wine vinegar
1/2 cup white cider vinegar
2 cups salad oil
1 pinch curry powder
2 teaspoons dried thyme
2 teaspoons dried oregano

Steps:

In a mixing bowl, combine the pepper, salt, mustard, egg yolk, and vinegars.
Whisking constantly, gradually add the oil slowly and gradually until the dressing is emulsified and becomes creamy.
Whisk in the curry powder, thyme, and oregano.
Chill in refrigerator for at least one hour before serving, so that the herbs can release their flavor into the mixture.
Note: please notice that there is raw egg yolk in this dressing- pregnant women are generally advised to avoid foods containing raw eggs.

Nutrition Facts : Calories 1566.4, Fat 174.7, SaturatedFat 24.5, Cholesterol 75.5, Sodium 962.5, Carbohydrate 2.6, Fiber 1.1, Sugar 0.3, Protein 1.3

BUTTERMILK HERB DRESSING

Buttermilk Herb Dressing image

Provided by Julia Reed

Categories easy, condiments

Time 5m

Yield About 3 cups

Number Of Ingredients 13

Ingredients

1 1/2 cups sour cream
1 cup buttermilk
1/2 cup Hellmann's mayonnaise
1/2 cup grated Asiago or Parmesan cheese
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh chives
4 teaspoons finely chopped fresh parsley
4 teaspoons cider vinegar
2 teaspoons sugar
2 teaspoons minced garlic
2 teaspoons Worcestershire sauce
1 healthy pinch of salt
1 healthy pinch of freshly ground white pepper

Steps:

Combine all ingredients in a bowl and mix well. Chill overnight to allow flavors to develop.

Nutrition Facts : @context http, Calories 307, UnsaturatedFat 17 grams, Carbohydrate 6 grams, Fat 29 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 11 grams, Sodium 365 milligrams, Sugar 5 grams

SPECIAL HERB DRESSING

Special Herb Dressing image

Our budget was tight when our children were small, so I cooked with ground beef often. Nowadays, I make this creative casserole simply because we love it! -Trudy Williams, Shannonville, Ontario

Provided by Taste of Home

Categories Side Dishes

Time 1h5m

Yield 14-16 servings.

Number Of Ingredients 18

Ingredients

1 pound ground beef
1 pound bulk pork sausage
1 pound sliced fresh mushrooms
1 can (8 ounces) water chestnuts, drained and chopped
2 cups diced peeled apples
1 cup chopped onion
1/4 cup minced fresh parsley
1/4 cup chopped fresh celery leaves
1 cup chopped fresh or frozen cranberries
2 garlic cloves, minced
1-1/2 teaspoons salt
1 teaspoon dried savory
1 teaspoon dried thyme
1 teaspoon rubbed sage
3/4 teaspoon pepper
Pinch nutmeg
12 cups day-old bread cubes
1 cup chicken broth

Steps:

Preheat oven to 350°. In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Add mushrooms, water chestnuts, apples, onion, parsley and celery leaves; cook 6-8 minutes or until mushrooms and apples are tender. Add cranberries, garlic and seasonings; cook 2 minutes longer. , Place bread cubes in large bowl. Add meat mixture; stir in broth. Spoon into a greased 13x9-in. baking dish. Cover and bake 35-45 minutes.

Nutrition Facts :

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