228715 garlic dressing homemade gourmet Recipes

red wine vinegar, water, minced onions, minced garlic cloves (or more if you dare!), sugar (or to taste), mayonnaise (not salad dressing), sour cream, salt & freshly ground black pepper (to taste)

plain low-fat yogurt, low-fat italian salad dressing, grated parmesan cheese, garlic cloves, minced

vegetable, aubergine (eggplant), carrot, okra (gumbo), dressing, grated garlic, grated ginger, chopped spring onion, rice vinegar, soy sauce, sugar, sesame oil

garlic, onions, minced beef, tomatoes, lasagne pasta, butter, flour, milk, parmesan, grated colby cheese, paprika

italian salad dressing mix, water, honey, cider vinegar, vegetable oil

garlic dill pickles (drained and washed under cold water), white sugar, divided (measured exactly), white vinegar, water, pickling spices

garlic clove, dried oregano, cider vinegar, chili flakes, water, ground pork

garlic cloves, green onion, chopped, parsley, chopped, egg, lemon juice, salt, cayenne pepper, jalapeno, seeded (optional), canola oil

homemade fresh pumpkin pie, pastry crust, eggs, milk, fresh pumpkin puree (instructions below), melted butter, unsalted, sugar, dark molasses, ground cinnamon, ground ginger, salt, heavy cream, cold, preheat oven to 350 degrees f., heat milk in saucepan over medium heat until it just starts to bubble around the edges. remove from heat., beat eggs lightly in large bowl until frothy. add scalded milk , stirring constantly., stir in pumpkin , butter, sugar, molasses, cinnamon, ginger and salt. whisk until thoroughly blended., pour filling into prepared crust , bake until center is firm, about 45 minutes. cool completely on wire rack., when ready to serve , beat chilled cream with mixer until soft peaks form. serve on top of pie or in a separate bowl for individual serving., make pumpkin puree from a fresh pumpkin, split a medium pumpkin crosswise , remove and discard seeds and fibers., place pumpkin , cut side down, on lightly greased baking sheet. bake at 325f until tender, about 1 hour., scrape pulp away from skin , discard skin., place pulp in blender or food processor fitted with metal blade, process in batches, until smooth., push puree through a coarse sieve. measure 1 1/4 cups puree for recipe , store remaining puree up to 6 months in the freezer (tightly covered).

low-fat plain yogurt, low-fat italian salad dressing, grated parmesan cheese, garlic, more to taste,minced

shredded parmesan , plus 1/4 cup, caesar dressing, roasted garlic, mayonnaise, chopped romaine hearts, seasoned croutons, special equipment : 3-inch ring mold or clean tuna can with top and bottom removed

fat free salad dressing,(such as miracle whip ), fat free ranch dressing, tblsp lemon juice, tblsp sugar, skim milk, garlic

garlic juice, butter at room temperature, oregano, dried parsley, coarsely ground pepper

garlic cloves, peeled, extra virgin olive oil, salt, penne pasta, grated parmesan cheese, balsamic vinegar, tomato (of choice), ground black pepper, red onion ( 1/2-1 cup chopped ), chopped basil, fresh spinach, chicken breasts, teriyaki marinade, gorgonzola (or feta)

dressed-up green beans, frozen french style green beans, crumbled cooked bacon, lemon juice, olive oil, dijon mustard, sugar ( or 1 little packet of sweet n low), garlic powder, dill weed, pepper

garlic salt, ground beef, browned, seasoned salt, drop liquid smoke, onion powder, tomato sauce, water, worcestershire sauce

garlic powder, ground black pepper, ground cumin, ground oregano, ground red pepper, onion powder, salt