Thousandislandbuttermilkdressing Recipes

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BUTTERMILK-HERB DRESSING



Buttermilk-Herb Dressing image

This tangy dressing loaded with fresh herbs brings any salad to life.

Provided by Food Network Kitchen

Time 5m

Yield about 1 cup

Number Of Ingredients 4

3/4 cup mayonnaise
1/4 cup chopped fresh leafy herbs (parsley, chives, basil and/or dill)
Kosher salt and freshly ground black pepper
1/4 cup buttermilk

Steps:

  • Whisk together the mayonnaise, herbs and a generous pinch of salt in a small bowl. Whisk in the buttermilk and a couple turns of freshly ground black pepper until blended.

THOUSAND ISLAND BUTTERMILK DRESSING



Thousand Island Buttermilk Dressing image

This is the best home-made Thousand Island dressing I've ever had. I always keep a container of dried buttermilk powder in the fridge so that I can make this at the last minute, if I need to. Cook time is the time it takes to boil the egg.

Provided by Hey Jude

Categories     Salad Dressings

Time 23m

Yield 1 cup

Number Of Ingredients 11

1/4 cup tomato-based chili sauce
1 tablespoon instant minced onion
2 tablespoons minced dill pickles
1/2 teaspoon grated lemon, rind of
1/2 teaspoon prepared horseradish
1/2 cup mayonnaise
1 hard-boiled egg
4 -6 tablespoons dry buttermilk
garlic salt
pepper
liquid hot pepper seasoning (Tabasco)

Steps:

  • In a bowl, combine chili sauce, onion, pickle, lemon peel, horseradish, mayonnaise, and egg.
  • Stir in dry buttermilk until dressing is of desired consistency.
  • Season to taste with garlic salt, pepper and hot pepper seasoning.
  • If made ahead, cover and refrigerate for up to 10 days.

THOUSAND ISLAND DRESSING



Thousand Island Dressing image

Number Of Ingredients 0

Steps:

  • Mix all ingredients. Store covered in refrigerator.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.

THOUSAND ISLAND DRESSING



Thousand Island Dressing image

Number Of Ingredients 8

1 egg
1 cup mayonnaise
1/4 teaspoon paprika
2 tablespoons sweet pickle relish
1 teaspoon finely chopped onion
2 tablespoons chili sauce
1/2 teaspoon Worcestershire sauce
dash hot pepper sauce

Steps:

  • 1. Place egg in small saucepan cover with cold water. Bring to a boil. Reduce heat simmer about 15 minutes. Immediately drain run cold water over egg to stop cooking. Peel egg chop.2. In small bowl, combine egg and all remaining ingredients mix until well combined. Cover refrigerate at least 4 hours to blend flavors. Store in tightly covered container in refrigerator.Nutrition Information Per Serving: Serving Size: 1 Tablespoon * Calories: 90 * Calories from Fat: 80 * % Daily Value: Total Fat: 9 g 14% * Saturated Fat: 1 g 5% * Cholesterol: 15 mg 5% * Sodium: 95 mg 4% * Total Carbohydrate: 1 g 1% * Dietary Fiber: 0 g 0% * Sugars: 1 g * Protein: 0 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 0% * Iron: 0% * Dietary Exchanges: 2 FatSee Cook's Note: Preparing Dressings

Nutrition Facts : Nutritional Facts Serves

CULTURED BUTTERMILK



Cultured Buttermilk image

I prefer real buttermilk in recipes to the vinegar-lemon milk substitute. It was frustrating always running out of buttermilk just when I needed it most. I usually quadruple and make a gallon at a time. Once you've made your own, you can save some back to replenish your supply by making more. My husband loves an occasional cold glass of buttermilk on a hot summer day, with a little salt. Update: A couple of reviewers have reported this did not work for them. Because it is a 'culture based' recipe, it relies on the fresh buttermilk that provides the 'culture' to be fresh enough that the 'culture' is still alive. Once the culture has died, it can no longer feed to create more of itself.

Provided by Cindy Lynn

Categories     Beverages

Time 5m

Yield 1 quart

Number Of Ingredients 3

1 1/3 cups powdered milk
3 3/4 cups water
1/2 cup fresh buttermilk

Steps:

  • Mix up a quart of reconstituted powdered milk by combining dry powdered milk with water.
  • Add fresh buttermilk.
  • Evening: Allow it to stand on the kitchen counter overnight; in the morning it will be buttermilk.
  • or Morning: Allow it to stand on the kitchen counter through afternoon; in the evening it will be buttermilk.
  • Store in refridgerator up to two weeks.

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