Today is Sunday, May 20 2012 4:50 pm
On the Side / Dressings |
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| Recipe | Rating |
| Tuna Pasta with a Lemon Dressing
Stir for about 3 minutes, then add the pasta, lemon, tuna, salt and pepper and cream. Stir until heated right through and serve. ----- ---------- |
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| Tricolor Salad with Honey-Cumin Dressing
Place remaining ingredients in large bowl. Toss salad with enough dressing to season to taste. Serves 4. Bon Appetit April 1993 ----- ---------- |
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| Tricolor Melon Salad with Yogurt Honey Dressing
from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-18-1997 Recipe by: Susan Feniger and Mary Sue Milliken ----- ---------- |
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| Tomatoes with Anchovy Dressing
Protein; trace Carbohydrate; 4mg Cholesterol; 184mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart ----- ---------- |
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| Tomatoes And Olives in Cumin Dressing
pepper and turmeric. Pour dressing over vegetables. Cover and marinate at room temperature for 1 hour or in refrigerator for several hours. Makes 6 to 8 servings Typed in MMFormat by cjhartlin.msn@attcanada.net Source: Canadian Living Summertime Cooking Posted to MM-Recipes Digest V4 #12 by cjhartlin@email.msn.com on Apr 27, 1999 ----- ---------- |
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| Tomato Tart with a Chilli Cream Dressing
5 Pour the walnut oil into a large salad bowl. Place the salad servers into the bowl with the rocket and spinach leaves, but do not toss at this stage. Shave over the Parmesan. Remove the pastry cases from the oven, remove the baking beans and paper and return to the oven for a minute. 6 In a small bowl mix the mustard and 2 tbsp Parmesan. Remove the pastry cases from the oven and spread the mustard and cheese mix over the base of the tarts. Top with the tomatoes. 7 Dot the tarts with 1 tbsp creme fraiche and sprinkle with the remaining Parmesan. Return to the oven for 2-3 minutes until golden brown. 8 Toss the salad and arrange on the plate with one tart, spoon the chilli dressing around the plate and drizzle with the creme fraiche. Recipe by: Can't Cook Won't Cook ----- ---------- |
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| Tofu Salad Dressing
PER SERVING: 38 Calories, 3 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 167 mg Sodium, 1 g Total Carbohydrate, 0 g Dietary Fiber, 2 g Protein, 12 mg Calcium . 1 POINT Recipe by: Weight Watchers Versatile Vegetarian ----- ---------- |
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| Tofu Dressing
time to get smooth enough to remove the "grainy" feel. Recipe by: Eat Your Vegetables, Atlanta, Georgia (now closed) ----- ---------- |
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| Tofu Dressing
onions and serve over salads. ----- ---------- |
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| Tofu And Spinach Salad with Spicy Miso Dressing
Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B09) - from the TV FOOD NETWORK" S(Formatted for MC5): "11-01-1999 by Joe Comiskey - jcomiskey@krypto.net" Per serving: 270 Calories (kcal); 29g Total Fat; (95% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Recipe by: Ming Tsai ----- ---------- |
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| Three-Bean Salad with Bacon Dressing
while still slightly warm, garnished with lemon wedges. This recipe yields 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6234 broadcast 04-03-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-16-1997 Recipe by: Susan Feniger and Mary Sue Milliken ----- ---------- |
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| Three Pepper Slaw with Chipotle Dressing
Per serving: 77.3 calories; 0.3 g fat (3.1% calories from fat); 1.5 g protein; 19 g carbohydrate; 0 mg cholesterol; 106 mg sodium Recipe by: Bon Appetit (April 1999), modified Posted to EAT-LF Digest by Joanne McAndrews |
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| Three Mustard Tomato Dressing
Per serving: 567 Calories (kcal); 56g Total Fat; (84% calories from fat); 4g Protein; 19g Carbohydrate; 0mg Cholesterol; 179mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates ----- ---------- |
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| Thousand Island Dressing
PER TABLESPOON: 27 CAL.;1G PROT.; 10 TOTAL FAT (0 SAT. FAT); 5G CARB.; 0 CHOL.; 192MG SOD.; 0 FIBER By Kathleen |
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| Thousand Island Dressing
Per serving: 302 Calories (kcal); 35g Total Fat; (97% calories from fat); 1g Protein; 1g Carbohydrate; 14mg Cholesterol; 237mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates ----- ---------- |
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| Thousand Island Dressing
Makes: 2 cups Note: If the cream feels too thick add some milk and beat till smooth before proceeding. Variation: You may try a mixture of tied curd and milk, 1:1 proportion, beaten till smooth. Proceed. ----- ---------- |
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| Thousand Island Dressing
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 02-17-1999 Recipe by: Jean Anderson ----- ---------- |
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| Thousand Island Dressing
1 serving equals 1 Tbls. calories---54 fat---5 gr. cholesterol---0 gr. sodium---129 mg. Posted to EAT-LF Digest by "eddie.beebe" |
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| Thanksgiving Dressing
Slice one pound mushrooms. slice one small onion. mince 2 cloves garlic. sautee all in about 1/3 cup white wine. When veggies are soft, add about 2 ~ 3 tablespoons of flour, stir and cook for a minute or two. add about 2 cups of one of the following: veggie broth, chicken flavor veggie broth, or nonfat milk, use dairy or lowfat soy , they both work. Stir and heat til thickened. If you want a creamier, near strogonav sauce, add about 1/3 cup yogurt but add some of the sauce to the yogurt, then add back to sauce. Heat this all together but do not boil. If you want it darker, richer, add a bit of soy sauce or Bragg's Aminos. Jan Gordon |
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| Thai-Style Ginger Lime Dressing
Per serving: 281 Calories (kcal); 27g Total Fat; (82% calories from fat); 2g Protein; 10g Carbohydrate; 0mg Cholesterol; 2059mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fruit; 5 1/2 Fat; 0 Other Carbohydrates ----- ---------- |
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| Texas Cornbread Dressing
large bowl and set aside. Remove casings from sausage and crumble. Melt butter in large skillet. Add sausage and saute until brown. Add onions, celery, jalapeno and garlic. Saute about 5 minutes. Stir in chili powder and cumin. Saute about 2 minutes more. Stir in nuts. Season with salt and pepper. Mix into cornbread. Stir in broth to moisten. Transfer to greased baking dish. Cover with foil. Bake at 350 degrees for 45 minutes. Uncover and bake 25 minutes longer. Yield: 10 servings. ----- ---------- |
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| Tea Smoked Quail with Baby Lettuce And an Asian Dressing
a pre heated oven for 2-3 minutes. Rest in a warm place. Blanche the asparagus in boiling salted water and immediately plunge into iced cold water. Cut into 1 inch pieces. Combine with the lettuce or mixed leaves. Toss with dressing. ----- ---------- |
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| Tarragon-Dijon Dressing
Fat Free Alternative: Delete the salt and oils. Substitute 1 tbsp. light miso, 1/2 cup silken tofu, and 1/2 cup water. Recipe by: Millenium Restaurant, San Francisco ----- ---------- |
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| Tarragon Dressing
Recipe by: CHEF DU JOUR SHOW #DJ9195 ----- ---------- |
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| Tarakihi with Lemon And Caper Dressing
Remove from pan and keep warm. Warm the lemon dressing in the frying pan and pour over the fish. Serve with couscous. ----- ---------- |
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| Tangy Honey-Mustard Dressing - Fischer
NOTES : Honey and mustard combine to give a nice piquancy to mixed green salads with lean diced ham. Recipe by: Lynn Fischer, Healthy Indulgences (1995) Posted to EAT-LF Digest by PatHanneman |
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| Tangy Beef Salad with Warm Horseradish Dressing
Mix together the ingredients for the salad. Place the ingredients for the dressing into a screw top jar. Secure the lid and shake well until thoroughly combined. Heat gently in a saucepan and pour over the salad just before serving. NOTES : A tangy salad dish. ----- ---------- |
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| Tahoe Caesar Dressing
need an industrial Binford type blender). Makes about a quart, goes a long way. I keep it in a pickle jar and it last a while... and never has that salmanilla stuff either. (Garlic kills it!) Posted to bbq-digest by Arthurbs@aol.com on Feb 23, 1999, converted by MM_Buster v2.0l. ----- ---------- |
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| Sweet Potato Salad with Maple-Mustard Dressing
enough to potato mixture to lightly coat and toss gently so potatoes don't get mashed. Serve at room temperature. PER SERVING: 288 CAL.; 4G PROT.; 6G TOTAL FAT (0 SAT. FAT); 56G CARB.; 0 CHOL.; 34MG SOD.; 7G FIBER. By Kathleen |
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| Sweet Potato And Apple Dressing
foil and bake until heated through, about 30 minutes. Uncover and bake until top begins to brown, about 15 minutes. Serves 4. Bon Appetit October 1992 ----- ---------- |
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