One thing I love about cooking is that you can use whatever you have on hand and the food still turns out great! This recipe is a perfect example of that; as long as you have the main components, it will all end perfectly in your belly. Continue reading
Fresh rules at my house, especially when it comes to fish. It’s nice to find a recipe that reminds me canned (and frozen) foods can be just as tasty and healthy. Not to mention, they are often time-savers. This open-faced sandwich demonstrates all those things and gives you a light, but satisfying lunch. If you are cooking for just yourself, go ahead and make the entire tuna mixture. You can save the rest for another sandwich or a snack. Continue reading
If you have never been to Maggiano’s before, go. Make a reservation now. It is a great place to break bread with friends and family and I can guarantee you will not be disappointed with the food. Sadly, we can’t go eat at Maggiano’s all the time. So what do you do? You remake their recipes.
My favorite dish is the chopped salad, and luckily, it is really easy to make. Follow this dressing recipe (I cut it in half again to only make 2 cups of dressing; add dressing to the salad according to your tastes) and add it to a tossed mix of:
- 1 head of shredded iceberg lettuce (about 6 cups)
- 2 diced avocados
- 3 diced tomatoes (medium ones)
- 2 ounces crisped prosciutto
- some blue cheese (if you like it)
This should serve about 6 people as a great appetizer or side. If you make more dressing than you used, you can store it in the refrigerator for a few weeks.
Making your own salad dressing is rather easy and much more healthy than buying it off the supermarket shelves. You control the quality of the ingredients, as well as the quantity so each batch is custom to your personal taste and lifestyle preferences.
This recipe has been posted on the internet for several years now. I can only imagine that a disgruntled line cook posted the recipe after being laid off. It’s also possible that this is just someone’s guess at what would be in the dressing. If the latter is true, then I must say ‘Bravo’. I’ve cut the original recipe is half and modified slightly to my own liking. This recipe will make approximately 4 cups which is enough to fill 2 salad dressing bottles.
- 2c canola oil
- 1/2c extra virgin olive oil
- 1/2c white vinegar
- 1/3c water
- 2 tbsp red wine vinegar
- 3 tbsp granulated sugar
- 1 tbsp…
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