Tee Pee Restaurant Salad Dressing Recipes

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FAMOUS JAPANESE RESTAURANT-STYLE SALAD DRESSING



Famous Japanese Restaurant-Style Salad Dressing image

This is a good recipe that is easy and flavorful.

Provided by MARBALET

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes

Time 10m

Yield 14

Number Of Ingredients 13

½ cup minced onion
½ cup peanut oil
⅓ cup rice wine vinegar
2 tablespoons water
2 tablespoons minced fresh ginger root
2 tablespoons minced celery
2 tablespoons ketchup
4 teaspoons soy sauce
2 teaspoons white sugar
2 teaspoons lemon juice
½ teaspoon minced garlic
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • In a blender, combine the minced onion, peanut oil, rice vinegar, water, ginger, celery, ketchup, soy sauce, sugar, lemon juice, garlic, salt and pepper . Blend on high speed for about 30 seconds or until all of the ingredients are well-pureed.

Nutrition Facts : Calories 81.8 calories, Carbohydrate 3.3 g, Fat 7.7 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 1.3 g, Sodium 313.8 mg, Sugar 2.6 g

TEE PEE RESTAURANT SALAD DRESSING



Tee Pee Restaurant Salad Dressing image

A famous restaurant in Indianapolis made this homemade dressing that my sisters and I remember growing up with. It was served on chopped lettuce served with julienne beets on top. We are attempting to break this down to a reasonable size.

Provided by Marco girl

Categories     Salad Dressings

Time P1DT15m

Yield 4 gallons, 200 serving(s)

Number Of Ingredients 21

13 ounces sugar
2 ounces dry mustard
1/2 ounce ginger
6 ounces salt
1/2 ounce nutmeg
1/2 ounce paprika
1/2 ounce white pepper
18 eggs
2 gallons salad oil
4 quarts water
2 lbs cornstarch
8 ounces cider vinegar
3 garlic cloves
1 gallon salad oil
14 ounces paprika
4 ounces sugar
6 ounces lawrey's seasoning salt
3 ounces salt
2 ounces anchovy paste
14 ounces wine vinegar
2 quarts water

Steps:

  • To make mayonnaise: Stir together dry mustard, nutmeg, ginger,paprika and white pepper and set aside.
  • Break eggs into mixing bowl and beat well. With mixer on high speed slowly add 2 gallons salad oil.
  • Bring 3 quarts of water to boil. Mix each pound of corn starch with 1/2 qt of cold water. Add cornstarch mixture to boiling water to the mayonnaise mixture and stir well.
  • Add dry mixture and vinegar and mix.
  • To make Garlic oil:.
  • Peel garlic and add to garlic to a gallon of salad oil and let soak overnight.
  • To make dressing:.
  • Stir paprika, season salt, sugar and salt. Stir this into 1 cup of the mayonnaise mixture along with the anchovy paste. Add wine vinegar, water and 10 oz of garlic oil, stir thoroughly. Save remaining oil for other recipes.

Nutrition Facts : Calories 7521.4, Fat 846.9, SaturatedFat 117, Cholesterol 17, Sodium 535.1, Carbohydrate 8.1, Fiber 0.9, Sugar 2.7, Protein 1.1

DOG TEAM SALAD DRESSING



Dog Team Salad Dressing image

This is another recipe from that same newspaper in Vermont. Another great restaurant with wonderful food and an awesome salad dressing. Prep and servings are an estimate.

Provided by Judith N.

Categories     Salad Dressings

Time 8m

Yield 3 cups

Number Of Ingredients 8

1 cup sugar
1/3 cup salt
1 tablespoon dried basil
1 tablespoon dried marjoram
1/3 cup dry mustard
4 cloves garlic
1 1/2 cups olive oil
1 1/2 cups vinegar

Steps:

  • Mash garlic and rub well into dry ingredients.
  • Add vinegar and beat in oil.

Nutrition Facts : Calories 1336.7, Fat 113.8, SaturatedFat 15.2, Sodium 12569.1, Carbohydrate 75.7, Fiber 3.5, Sugar 68.1, Protein 5.4

TEEPEE SALAD DRESSING (MAYO)



TEEPEE Salad Dressing (Mayo) image

Categories     Leafy Green

Number Of Ingredients 20

1 clove Garlic
1 cup Oil
2 tablespoon Paprika
2 tablespoon Seasoned Salt
1/2 tablespoon Sugar
1/2 tablespoon Salt
1 batch Mayo recipe (below)
1/8 jar Anchovy paste
1.5 tablespoon For Mayo---Sugar
1.5 tablespoon Salt
1 teaspoon Dry Mustard
1 teaspoon Nutmeg
1 teaspoon Ginger
1 teaspoon Paprika
1 teaspoon White Pepper
2 pieces Eggs
1 cup Oil
1 cup Water
1/4 cup Cornstarch
1 tablespoon Cider Vinegar

Steps:

  • Stir together sugar, salt, dry mustard, nutmeg, ginger, paprika & white pepper; set aside. beat eggs well. with mixer on high speed, slowly add 2 gallons of oil. bring to a boil 3 quarts of water. Mix each pound of cornstarch with a 1/2 qt. of water until smooth. This prevents the mixture from being lumpy. add cornstarch/water mixture to boiling water, stirring constantly to keep smooth. cook mixture until it is nice & thick. add cornstarch mixture to eggs and salad oil mixture. stir well. add dry mixture. add vinegar and mix thoroughly.

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