CREAMY PARMESAN AND ROASTED GARLIC DRESSING
Source: Cuisinart
Makes about 1 1/3 cups
Like a Caesar dressing, but made with roasted garlic, taking away the pungent bite of fresh garlic.
4 cloves roasted garlic*
1/3 cup grated Parmesan cheese
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
2 tablespoons pasteurized liquid egg product (such as EggBeaters )
1 tablespoon Dijon mustard
1 tablespoon anchovy paste
1 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground pepper
1/2 cup extra virgin olive oil
Dash Tabasco or other hot sauce (to taste)
Preheat oven to 375 degrees F.
Place cloves of garlic in the center of a 12-inch square of foil, drizzle with 1 teaspoon of the olive oil and toss to coat. Wrap the foil around the garlic and fold or crimp to seal. Roast until garlic is tender, about 1 hour. Cool slightly before using. (Garlic may be done ahead, and will keep in a resealable container for 5 days in the refrigerator.)
Place the roasted garlic and remaining ingredients in the mixing container in the order listed. Insert the Quick Prep Hand Blender and process on Low speed for 20 seconds.
Change to High speed and process for 30 to 40 seconds longer, until creamy and totally emulsified.
Hand Blenders (click here)
Source: Cuisinart
Makes about 1 1/3 cups
Like a Caesar dressing, but made with roasted garlic, taking away the pungent bite of fresh garlic.
4 cloves roasted garlic*
1/3 cup grated Parmesan cheese
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
2 tablespoons pasteurized liquid egg product (such as EggBeaters )
1 tablespoon Dijon mustard
1 tablespoon anchovy paste
1 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground pepper
1/2 cup extra virgin olive oil
Dash Tabasco or other hot sauce (to taste)
Preheat oven to 375 degrees F.
Place cloves of garlic in the center of a 12-inch square of foil, drizzle with 1 teaspoon of the olive oil and toss to coat. Wrap the foil around the garlic and fold or crimp to seal. Roast until garlic is tender, about 1 hour. Cool slightly before using. (Garlic may be done ahead, and will keep in a resealable container for 5 days in the refrigerator.)
Place the roasted garlic and remaining ingredients in the mixing container in the order listed. Insert the Quick Prep Hand Blender and process on Low speed for 20 seconds.
Change to High speed and process for 30 to 40 seconds longer, until creamy and totally emulsified.
Hand Blenders (click here)
MsgID: 3130993
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Using Countertop Appliances (27)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Using Countertop Appliances (27)
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (29)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Salads - Salad Dressings
Salads - Salad Dressings
- Johnny and Kay's Italian Salad Dressing
- Apple Juice Vinaigrette
- Paesanos 1604 House Salad Dressing
- salad dressing for Applebee's Grilled Shrimp and Spinach Salad
- Russian Dressing (low fat)
- Simple Tomato Bacon Dressing (Heinz Ketchup, 1988)
- Basil and Sun-Dried Tomato Dressing or Dip (using sour cream)
- Homemade Creamy Italian Dressing (blender) (1980)
- Creamy Citrus Dressing for Fruit Salad (using marshmallow cream and cream cheese) (food processor)
- Mackenzie River Pizza House Vinaigrette Dressing (copycat recipe)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!