30489 homemade russian dressing Recipes

homemade applesauce, apples, water, sugar(brown or white ) i left it out and it tasted fine., cinnamon and nutmeg...to your taste.

mayonnaise, sour cream, heavy cream, lemon juice, garlic powder, dried dill weed

red wine vinegar, salt, garlic , smashed, minced onions, coarse black pepper, hp steak sauce, light vegetable oil (or olive oil if you prefer)

reduced-fat buttermilk, light sour cream, light mayonnaise, chopped chives, chopped fresh parsley, garlic clove, crushed, fresh lime juice, fresh coarse ground black pepper

vinegar, water, vegetable oil, salt, dry mustard, garlic salt, onion flakes, catsup, sugar, pepper, paprika

mayonnaise, buttermilk, salt, onion powder, garlic powder, dried parsley

cracked pepper, dill weed, dried parsley flakes, granulated garlic, water, buttermilk, mayonnaise, cider vinegar, dijon mustard, sugar, salt

olive oil, garlic cloves, anchovies, worcestershire sauce, lemon , juice of, parmigiano, shredded, black pepper, ground, egg , coddled

mayonnaise, sour cream, buttermilk, dried dill weed, dried parsley, dried chives, onion powder, garlic powder, fine sea salt, cracked pepper, fresh lemon juice

homemade gourmet basic cheesecake mix, creamy peanut butter, cream cheese, softened, cool whip, thawed and divided

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).

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

cream of tomato soup, undiluted, sugar, white vinegar, paprika, olive oil, salt, dry mustard

mayonnaise, sour cream, worcestershire sauce, garlic powder (not salt), roquefort cheese , partly mashed

olive oil, red wine vinegar, parmesan, grated, romano, grated, garlic, minced, salt, sugar, oregano, dried, paprika, fresh ground pepper

olive oil, chili sauce, dark brown sugar, paprika, tarragon vinegar, juice of 1 lemon, chopped onion, salt, freshly ground black pepper

garlic, salt to taste, italian flat-leaf parsley, fresh chives, real ) mayonnaise, sour cream, buttermilk (as needed to desired consistency), white vinegar (optional, to taste), worcestershire sauce (optional, to taste), fresh dill (optional, to taste), cayenne pepper (optional, to taste), paprika (optional, to taste), fresh oregano (optional, to taste), tabasco (optional, to taste)