ZESTY ITALIAN DRESSING RECIPE RECIPES
ZESTY ITALIAN DRESSING SPICE MIX RECIPE - FOOD.COM
Make two batches of this-one to have on hand for several batches of Italian Dressing and one to use as a seasoning for grilled or roasted chicken! From Down Home with the Neely's Cookbook.
Total Time 10 minutes
Prep Time 10 minutes
Yield 1 cup
Number Of Ingredients 14
Steps:
- In a small bowl, whisk together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt, and Cajun seasoning.
- Store the spice mix in a tightly sealed container, and use as needed.
- To make dressing, whisk together the vinegar, oil, water and 2 tbls. of the spice mix. Enjoy!
Nutrition Facts : Calories 1418, FatContent 144.7, SaturatedFatContent 20.1, CholesterolContent 0, SodiumContent 25, CarbohydrateContent 32.4, FiberContent 6, SugarContent 13.6, ProteinContent 3.5
ITALIAN DRESSING RECIPE: HOW TO MAKE IT - TASTE OF HOME
This is a satisfying all-purpose Italian dressing recipe. Use this homemade version on salad greens, in vegetable salads or even as a marinade for chicken. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Total Time 15 minutes
Prep Time 15 minutes
Cook Time 0 minutes
Yield 1-1/2 cups.
Number Of Ingredients 11
Steps:
- Place the first 10 ingredients in a blender. Cover and process until pureed. While processing, gradually add oil in a steady stream. Refrigerate leftovers.
Nutrition Facts : Calories 167 calories, FatContent 18g fat (3g saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 163mg sodium, CarbohydrateContent 1g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 0 protein.
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- Use dressing immediately or store in the sealed jar in the refrigerator for up to 2 weeks.
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I decided to cut out all the fuss and measuring. It sounds like a lot of sugar but it's not. This makes a great Sweet Italian Dressing for your salad that can also be used for Sweet & Sour Slaw, or a 3-Bean Salad.
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- Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.
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My mom made the best Italian beef. I’ve added to it over the years, but it’s still her recipe. She made these sandwiches for family reunions, and there were never leftovers. —Mary McVey, Colfax, North Carolina
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Reviews 4.6
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Reviews 4.6
Total Time 08 hours 20 minutes
Category Lunch
Cuisine Europe, Italian
Calories 450 calories per serving
- In a large skillet, brown each roast in oil on all sides. Drain. Transfer meat to a 7-qt. slow cooker. Combine the water, onion, garlic, salad dressing and gravy mixes, pepper flakes, Italian seasoning and Worcestershire sauce; pour over beef. Cover and cook on low for 8-10 hours or until meat is tender. , Remove beef; cool slightly. Skim fat from cooking juices. Pour juices into a large bowl. Shred beef with 2 forks; add to bowl. Using a slotted spoon, place 1/2 cup on each bun. Top with cheese and giardiniera if desired.
Freeze option: Cool meat and juices; transfer to freezer containers. Freeze for up to 3 months. To use, thaw in the refrigerator overnight. Place in a Dutch oven; heat through. Using a slotted spoon, place 1/2 cup on each bun. Top with cheese and giardiniera if desired.
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My mom made the best Italian beef. I’ve added to it over the years, but it’s still her recipe. She made these sandwiches for family reunions, and there were never leftovers. —Mary McVey, Colfax, North Carolina
From tasteofhome.com
Reviews 4.6
Total Time 08 hours 20 minutes
Category Lunch
Cuisine Europe, Italian
Calories 450 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 08 hours 20 minutes
Category Lunch
Cuisine Europe, Italian
Calories 450 calories per serving
- In a large skillet, brown each roast in oil on all sides. Drain. Transfer meat to a 7-qt. slow cooker. Combine the water, onion, garlic, salad dressing and gravy mixes, pepper flakes, Italian seasoning and Worcestershire sauce; pour over beef. Cover and cook on low for 8-10 hours or until meat is tender. , Remove beef; cool slightly. Skim fat from cooking juices. Pour juices into a large bowl. Shred beef with 2 forks; add to bowl. Using a slotted spoon, place 1/2 cup on each bun. Top with cheese and giardiniera if desired.
Freeze option: Cool meat and juices; transfer to freezer containers. Freeze for up to 3 months. To use, thaw in the refrigerator overnight. Place in a Dutch oven; heat through. Using a slotted spoon, place 1/2 cup on each bun. Top with cheese and giardiniera if desired.
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