Ingredients:
1 C buttermilk
1/2 C mayo
1/2 C sour cream
1/2 t parsley
1/2 t dill
1/4 t garlic powder
1/4 t onion powder
1/8 t salt
1/8 t pepper
Directions:
Mix all ingredients well. Store in an air tight container in the refrigerator up to 10 days or until the date of expiration on the buttermilk.
Oct 25, 2010
"Olive Garden" Salad Dressing
Ingredients:
1/2 C mayonnaise
1/3 C rice vinegar
1 t vegetable oil
2 T corn syrup
2 T Parmesan cheese
2 T Romano cheese
1 clove garlic minced
1/2 t Italian seasoning
1/2 t parsley flakes
1 T lemon juice
2 t white sugar
Directions:
Place all ingredients in a blender until well mixed. Store in an air tight container in the refrigerator for up to 10 days.
1/2 C mayonnaise
1/3 C rice vinegar
1 t vegetable oil
2 T corn syrup
2 T Parmesan cheese
2 T Romano cheese
1 clove garlic minced
1/2 t Italian seasoning
1/2 t parsley flakes
1 T lemon juice
2 t white sugar
Directions:
Place all ingredients in a blender until well mixed. Store in an air tight container in the refrigerator for up to 10 days.
Italian Dressing Mix
Ingredients:
1 T garlic salt
1 T onion powder
1 T white sugar
2 T dried oregano
1 t ground black pepper
1/4 t dried thyme
1 t dried basil
1T dried parsley
1/4 t celery salt
2 T salt
Directions:
Mix ingredients together in a small bowl and store in a tightly sealed container.
To Make Dressing:
Whisk together 1/4 C rice vinegar, 2/3 C canola oil, 2 T water and 2 T dry mix.
1 T garlic salt
1 T onion powder
1 T white sugar
2 T dried oregano
1 t ground black pepper
1/4 t dried thyme
1 t dried basil
1T dried parsley
1/4 t celery salt
2 T salt
Directions:
Mix ingredients together in a small bowl and store in a tightly sealed container.
To Make Dressing:
Whisk together 1/4 C rice vinegar, 2/3 C canola oil, 2 T water and 2 T dry mix.
Grilled Pork Loin
David found this recipe; it is the best pork I've ever eaten!
Ingredients:
pork tenderloin large enough for your family
1/3 C honey
3 T soy sauce
1 T sesame oil
1 small can diced jalapeno peppers
1 T ginger
1/4 t crushed red pepper
Directions:
In a large resealable plastic bag add marinade ingredients, seal and mix by squishing around the bag with your hands. Place the pork in bag, reseal and turn the bag to coat. Marinate in the refrigerator 12-24 hours, turning bag occasionally.
Drain pork, reserving marinade. Preheat grill to medium-high heat, place a drip pan on lower rack and pork right above it on upper rack. Cover and grill for 45-60 minutes or until juices run clear, brushing once with reserved marinade after 15 minutes of grilling. Discard any remaining marinade. Remove and cover pork with foil; let stand for 10 minutes before slicing.
Oven Directions:
Prepare as directed above. Drain pork, reserving marinade. Place pork on a rack in a roasting pan. Roast in a 425 degree for 25-35 minutes or until juices run clear, brushing once with reserved marinade after 10 minutes of roasting. Discard any remaining marinade. Remove and cover with foil; let stand 10 minutes before slicing.
Ingredients:
pork tenderloin large enough for your family
1/3 C honey
3 T soy sauce
1 T sesame oil
1 small can diced jalapeno peppers
1 T ginger
1/4 t crushed red pepper
Directions:
In a large resealable plastic bag add marinade ingredients, seal and mix by squishing around the bag with your hands. Place the pork in bag, reseal and turn the bag to coat. Marinate in the refrigerator 12-24 hours, turning bag occasionally.
Drain pork, reserving marinade. Preheat grill to medium-high heat, place a drip pan on lower rack and pork right above it on upper rack. Cover and grill for 45-60 minutes or until juices run clear, brushing once with reserved marinade after 15 minutes of grilling. Discard any remaining marinade. Remove and cover pork with foil; let stand for 10 minutes before slicing.
Oven Directions:
Prepare as directed above. Drain pork, reserving marinade. Place pork on a rack in a roasting pan. Roast in a 425 degree for 25-35 minutes or until juices run clear, brushing once with reserved marinade after 10 minutes of roasting. Discard any remaining marinade. Remove and cover with foil; let stand 10 minutes before slicing.
2 Day Chili
This is a family favorite!
Ingredients:
2 lbs. ground meat browned and drained
2 large onions chopped
2 green bell peppers chopped
2 cans diced tomatoes
2 cans tomato sauce
1 can/bottle beer
2 cans chili beans
1/4 C worcestershire sauce
3 T hot pepper sauce
2 T chili powder
Directions:
Mix all ingredients in a large pot, bring to soft boil over medium heat, reduce heat to low, cover and simmer 2 hours. Turn off heat and let cool, then refrigerate for 2 days. Reheat and serve with your favorite toppings or sides.
We like to top it with shredded cheddar cheese, Katie adds sour cream and we have buttered crackers on the side.
Ingredients:
2 lbs. ground meat browned and drained
2 large onions chopped
2 green bell peppers chopped
2 cans diced tomatoes
2 cans tomato sauce
1 can/bottle beer
2 cans chili beans
1/4 C worcestershire sauce
3 T hot pepper sauce
2 T chili powder
Directions:
Mix all ingredients in a large pot, bring to soft boil over medium heat, reduce heat to low, cover and simmer 2 hours. Turn off heat and let cool, then refrigerate for 2 days. Reheat and serve with your favorite toppings or sides.
We like to top it with shredded cheddar cheese, Katie adds sour cream and we have buttered crackers on the side.
Subscribe to:
Posts (Atom)