Skip to main content
Wine And Drink
You are here
» French Russian Dressing
French Russian Dressing Recipes
GETTING READY 1.Pre heat the oven to 350 degrees Farenheit. MAKING 2.Lightly toast the bread slices. 3.Heat a saut pan and pour the bacon fat in it. 4.Drop the pastrami beef and saute it for couple of minutes. 5.Season with salt and pepper to taste. Bring the
Big Island Beef Pastrami Reuben Sandwich
GETTING READY 1. Boil potatoes carrots celery French beans and peas or broad beans one at a time in boiling water by placing in a metal colander. 2. To make clarified butter melt butter in a small saucepan or in the microwave until it bubbles 3. Allow the
Warm Russian Salad
GETTING READY 1. Take a saucepan and boil water in it. Add crab boil mix and shrimp to it and boil it for some time. Simmer the crab boil and shrimp mix for some time till it is cooked perfectly. 2. Drain excess water and wash the cooked shrimp and crab mix in
Shrimp and Rice Salad
Prepare and cook all the vegetables or use canned or bottled vegetables . Drain them well. Divide the cauliflower into small sprigs dice all the other vegetables except the peas. Skin and slice the tomatoes. Line a border mould with aspic jelly and decorate it
Easy Vegetable Russian Salad
1. Simmer tomato juice onion salt pepper for 15 minutes and strain. 2. Stir in dissolved gelatine. Mix well. 3. Add grated carrots and cheese sugar and lemon juice. Chill slightly. 4. As mixture begins to thicken add chopped chicken and macaroni mix well.
Chicken And Tomato Salad Mold
Mix all vegetables except beets with French dressing cover and chill 2 3 hours. Drain and save dressing mix 1 tablespoon with mayonnaise add to vegetables along with beets and toss well. Mound on lettuce and top with capers.
In large skillet brown meat and onion drain fat. Stir in dry taco seasoning mix and water simmer 10 minutes over low heat. Line separate salad owls or plates with lettuce sprinkle with corn chips. Mound about 1 2 cup beef mixture in center sprinkle with cheese
Stir beans and dressing into defrosted beef mix. Microwave at High 1 to 2 minutes or until heated stirring once. Set aside In large bowl combine remaining ingredients. Add beef and bean mixture. Toss to combine.
Mix olive oil and vinegar and pour over vegetables allow to marinate 1 to 2 hours. Drain. Discard dressing. Mix vegetables and parsley with enough mayonnaise to bind together about 1 cup . Season with salt and pepper. Garnish with capers to serve.
Russian Salad (Salata Roseiki)
Drain beans. In a large bowl combine beans cubed meat celery onion and green or yellow pepper. Add dressing and toss to coat. Arrange lettuce on 4 salad plates. Top with pork mixture and tomatoes. Garnish with green pepper rings if desired.
Encore Pork Salad
Use pork lamb veal or any combination. Combine meat celery pickle onion and French dressing. Chill. Drain and season to taste with salt and pepper. Mix with Russian dressing and serve on a bed of salad greens. Garnish with parsley and stuffed olives. For cold
Cold Meat Salad
To make sauce in small bowl combine sour cream pickles and 2 tablespoons of the salad dressing seasoning mix cover and refrigerate. On large plate combine bread crumbs and remaining salad dressing mix. Dip fillets in egg then coat with bread crumb mixture. Fry
Fish with Hidden Valley Ranch Tartar Sauce
MAKING 1 In a bowl combine all the ingredients well to make a smooth glaze. SERVING 2 The glaze can be used on chicken spareribs kabobs hamburgers or frankfurters. TIPS Brush the meats with the glaze during the last half of cooking.
Sweet N' Spicy Onion Glaze
Blend all ingredients together and use to dress green salads.
Russian Dressing American Style
Combine all marinade ingredients. Butter a shallow casserole. Cut chicken breasts in half and place in casserole. Pour marinade over chicken turning to coat well. Refrigerate covered for at least 2 hours. Preheat oven to 300 . Bake chicken at 300 for 1 1 2
In large bowl combine all ingredients except peas mix well. Add peas and toss gently Chill before serving. If desired garnish with parsley Rice makes a pleasant change from the usual seafood macaroni combinations.
Hearty Meat Salad
A recipe from the book a href http fivestarpublications.com cookbooks hungarian That Hungarians in my Kitchen a by Linda Radke Blend all ingredients in a blender. Serve with fresh vegetables. For more authentic recipes like this you can buy the book That
Scrub and quarter potatoes. Cook covered in lightly salted boiling water for 10 to 15 minutes or till tender. Drain and cool. On eight 8 or 9 inch skewers alternately thread potatoes ham and green pepper. Place kabobs on the unheated rack of a broiler pan.
Mix mayonnaise or salad dressing French dressing catsup green pepper onion and horseradish in a small bowl. Use to dress green salads.
Russian Dressing With Green Pepper
Preheat oven to 350 degrees. Place the chicken breasts in a glass baking dish. In a small bowl combine the onion soup mix cranberry sauce and dressing Stir until well blended. Pour sauce mixture over the chicken breasts. Cover with foil and bake for 60 75
Scoop out egg yolks blend with all ingredi ents except whites. Fill egg whites. Serve on lettuce leaves with dressing.
Shrimp Stuffed Deviled Eggs
In medium bowl combine all ingredients except bread. Trim crusts from bread flatten slightly with rolling pin. Spread 3 tablespoons dressing mixture on each slice of bread roll jelly roll style. Wrap in waxed paper or plastic wrap and chill.
Nutty Cream Cheese Spirals
Mix well and add a dressing
Tuna Canape Marguery
The alligator pear or avocado is now available in all markets at very reasonable prices throughout the greater part of the year. Cut each pear into six pieces giving wedge shaped sections and if these are too large cut each section again length wise. Peel and
Alligator Pear Salad
1 of 2