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Fire Me Boy! What's For Dinner? Thread
Since the other one got too big, let's keep the food truck rolling. Whacha got?
Vol 2. http://www.chiefsplanet.com/BB/showthread.php?t=285408 Last edited by Buehler445; 03-02-2020 at 09:14 AM.. |
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#12016 |
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#12017 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
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I'm not sure I'm there. I'll try it, but it sounds rather bland.
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#12018 |
Fight, build, win!
Join Date: Sep 2004
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Food Networks copycat Olive garden dressing recipe.
1⁄4 cup extra virgin olive oil. 2 tablespoons white wine vinegar. 3 tablespoons Miracle Whip. 1 tablespoon lemon juice. 2 tablespoons grated parmesan cheese. 1⁄4 teaspoon garlic salt. 1⁄2 teaspoon dried Italian seasoning. 1 -2 tablespoon water.
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"The victim stance is a powerful one. The victim is always morally right, neither responsible nor accountable, and forever entitled to sympathy." |
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#12019 | |
Yum! Buc Marshmellows!
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Quote:
*Herbes de Provence is made up of: savory, marjoram, rosemary, thyme and oregano. It's a nice blend. It's the flavors of Provence or Southern France. |
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#12020 | |
Cast Iron Jedi
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#12021 |
Yum! Buc Marshmellows!
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Other herbs that work well are parsley, chives, mint or dill. I use fresh chives and mint 'cuz I grow those two. I prefer dill fresh but every time I grow dill it dies on me. Basil always ends up with something eating holes in it. My oregano is fresh too. When I make Greek salad, I use fresh herbs. That's how I had it in Greece and it was wonderful.
I buy Frontier in bulk but small quantities so they don't loose the pungent flavors because I use them up faster. Never buy large jars in supermarket. They just sit on the shelf for years and lost flavor over time. Never had the freeze-dried but that process does preserve. |
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#12022 |
Yum! Buc Marshmellows!
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Oh, Buehler I forgot—you do need to add a tad bit of sweetener. I use Stevia packs up to two use a wee bit of honey and stevia. Honey seems to mellow it out. But not too much.
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#12023 | |
Cast Iron Jedi
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#12024 | |
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I’ll look at BEPs stuff maybe it’s better. |
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#12025 | |
Mostly Ignored
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#12026 |
Cheat Death
Join Date: Nov 2007
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Ha, that's no joke with the KC BBQ store. I thought about throwing up a FT: Bourbon County, ISO: Cowtown Night of the Living BBQ Sauce 1:2 trade on Facebook awhile back.
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#12027 | |
Yum! Buc Marshmellows!
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Oh and whisk the Dijon ( about a tsp per serving) into the juice from the orange first before adding the vinegar and water. |
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#12028 |
Cast Iron Jedi
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The good standard vinaigrette ratio is 1:3 parts oil. Good place to start.
My wife loves this basic balsamic vinaigrette: 1/2 c. balsamic, 1.5 c. EVOO, with a clove of garlic or shallot, a touch of honey, and a spoonful of coarse mustard. Run that through your blender and it'll stay emulsified for a few days, too. |
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#12029 | |
Yum! Buc Marshmellows!
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Unless your salad has bacon in it. |
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#12030 |
Cast Iron Jedi
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