Today is Friday, November 21 2008 6:37 am
On the Side / Dressings |
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| Recipe | Rating |
| Winter Salad with Lemon-Mint Dressing
cilantro, and dill, and toss to combine. Drizzle the dressing over the salad and toss to coat evenly. Sprinkle the pomegranate seeds over the top. Yield: 6 to 8 servings. Recipe from Diane Rossen Worthington, "American Bistro". jmerrill@prodigy.com Posted to JEWISH-FOOD digest by Nancy Berry |
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| Wilted Salad Dressing
salad ingredients in a large mixing bowl. Use a lot of greens, as they will wilt under the heat of the dressing. Toss quickly and thoroughly to coat all ingredients and serve. Incredibly delicious! Enjoy! ----- ---------- |
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| Wild Rice Turkey Stuffing Recipe
pdH 1999. cals 302, 3 g fat, 3g fiber. NOTES : Original recipe called for 1 pound bacon, fried until crisp; drained on paper towels and crumbled. It also reserves 3/4 cup bacon drippings to saute onions, etc. Recipe by: Minnesota Paddy Wild Rice Recipes, Etc. No. 91a Posted to EAT-LF Digest by Pat_H |
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| Wild Rice Holiday Dressing
Quick tip: If you are in a hurry, prepare 2 (10-ounce) packages quick white and wild-rice mix according to package directions; substitute for broth, wine, long-grain and wild rice. Recipe Source: St. Louis Post-Dispatch - 11-23-1998 Recipe from the California Table Grape Commission Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net ----- ---------- |
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| Wild Pecan Rice Dressing
(Show # EM-1B69 broadcast 10-23-1998) 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 10-24-1998 Recipe by: Emeril Lagasse ----- ---------- |
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| Wild Pecan Dressing with Roasted Goose
recipe yields 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2430 broadcast 12-23-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-28-1996 Recipe by: Emeril Lagasse ----- ---------- |
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| Watercress, Endive And Apple Salad with Cider Dressing
tablespoons of the dressing. In a large bowl toss together the endive slices and the watercress with the remaining dressing and divide the watercress mixture among the 6 salad plates. Top the watercress with the apples and the almonds and garnish the plates with the reserved endive tips. Serves 6. Gourmet February 1990 ----- ---------- |
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| Watercress Salad with Green Goddess Dressing
Gourmet July 1995 Per serving: 250 Calories (kcal); 25g Total Fat; (83% calories from fat); 4g Protein; 7g Carbohydrate; 12mg Cholesterol; 183mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates ----- ---------- |
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| Warm Spinach Salad With Pecan & Bacon Dressing W Goat's Chee
the spinach with the dressing. Arrange the cakes around the greens. Garnish with edible flowers and black pepper. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2369 broadcast 10-09-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-24-1996 Recipe by: Emeril Lagasse ----- ---------- |
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| Warm Spinach Salad with Pancetta And Gorgonzola Dressing
Serves 4 Per serving: 2019 Calories (kcal); 202g Total Fat; (86% calories from fat); 32g Protein; 41g Carbohydrate; 106mg Cholesterol; 1851mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 38 Fat; 1/2 Other Carbohydrates ----- ---------- |
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| Warm Spinach Salad with Ginger And Dried Cherry Dressing
Pour the dressing over the spinach and toss well. Divide among 4 salad plates and top with the goat cheese and slices of red onion. Serve immediately. Serves four. Per serving: 2018 Calories (kcal); 177g Total Fat; (78% calories from fat); 10g Protein; 99g Carbohydrate; 0mg Cholesterol; 143mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 2 1/2 Fruit; 35 Fat; 0 Other Carbohydrates ----- ---------- |
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| Warm Spinach Salad with Bacon Thyme Dressing
Top with the crumbled bacon and Gouda and serve immediately while still warm. Serves six. Per serving: 810 Calories (kcal); 73g Total Fat; (78% calories from fat); 31g Protein; 12g Carbohydrate; 129mg Cholesterol; 1167mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 12 Fat; 0 Other Carbohydrates ----- ---------- |
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| Warm Spinach Salad with Asian Black Bean Dressing
heating, place cleaned spinach in a large bowl. Pour hot dressing over spinach and toss. Place on plates or a serving platter and garnish with fresh pear slices and pickled ginger. Serve immediately. Serves four. Per serving: 1750 Calories (kcal); 171g Total Fat; (84% calories from fat); 8g Protein; 61g Carbohydrate; 0mg Cholesterol; 606mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 1/2 Vegetable; 1 1/2 Fruit; 33 1/2 Fat; 1/2 Other Carbohydrates ----- ---------- |
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| Warm Spinach Salad with a Fire-Roasted Corn Dressing
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B56 broadcast 07-02-1998) 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 07-25-1998 Recipe by: Emeril Lagasse ----- ---------- |
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| Warm Prawn Salad with Ginger And Soy Dressing
4. Heat oil in wok and add prawns. Stir fry until they change colour. Add prawns to noodles and stir through. Garnish with coriander. Per serving: 515 Calories (kcal); 55g Total Fat; (92% calories from fat); 2g Protein; 8g Carbohydrate; 0mg Cholesterol; 15mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates ----- ---------- |
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| Warm Potato Salad with Seeded Mustard Dressing
the night before and allow the dressing to flavour the potatoes overnight. Per serving: 7 Calories (kcal); trace Total Fat; (1% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates ----- ---------- |
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| Warm Pea Shoot And Rock Shrimp Salad with Hoisin Dressing
Comments: The original recipe title as listed is "Warm Pea Shoot And Rock Shrimp Salad With Hoisin Dressing And Crispy Wontons". Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B33 broadcast 05-20-1998) 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 06-03-1998 Recipe by: Emeril Lagasse ----- ---------- |
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| Warm Lambs' Liver with Lavender And Sherry Dressing
Serve with a salad of mixed seasonal leaves, drizzle with lavender and sherry dressing and serve. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ ----- ---------- |
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| Warm Champagne Dressing
oil, in a steady stream. Season with salt & pepper. Remove from the heat and use. ----- ---------- |
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| Warm Carrot Salad with Caraway Dressing
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-05-1998 Recipe by: Sara Moulton ----- ---------- |
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| Vinaigrette Dressing (Cafe Croissant)
restaurant. Take 1-1/2 cups of the above vinaigrette and add to it 1/4 cup of grated Parmesan cheese. Stir it up. Makes 1-3/4 cups. from Cafe Croissant, 215 SW 5th Street, Corvallis, Oregon. "Cooking at the Cafe", by Francie O'Shea, 1992, page 25. ISBN: 0-9634342-0-9. Per serving: 1107 Calories (kcal); 109g Total Fat; (85% calories from fat); 3g Protein; 39g Carbohydrate; 0mg Cholesterol; 2513mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fruit; 21 1/2 Fat; 2 Other Carbohydrates Recipe by: Cafe Croissant, Corvalis, Oregon ----- ---------- |
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| Vinaigrette Dressing
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| Vietnamese Dressing
Recipe by: Asian Noodles - Nina Simonds Posted to EAT-LF Digest by KSBAUM@aol.com on Feb 15, 1999, converted by MM_Buster v2.0l. ----- ---------- |
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| Very Low-Fat Sun-Dried Tomato Dressing (0 Points)
NOTES : sigatress@attcanada.net sent this to the Low-fat recipes digest and with her permission I am sharing this recipe with you. Recipe by: sigatress@attcanada.net Posted to EAT-LF Digest by "Helen Deacey" |
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| Vegetable Salad Platter with Rosemary Dressing
[Betsy Balsley (Food Editor), 1990: BEST RECIPES FROM THE LOS ANGELES TIMES (NY: Abrams)]; [Hanneman 1998 June] Notes: "Next time you need a spectacular presentation of vegetables, try this. Just be sure not to overcook any of the vegetables as they should still be a bit crunchy." This salad tastes best when served at room temperature, so if you do it ahead and refrigerate, allow time for the vegetable to warm for serving; about 30 minutes. Recipe by: Balsley, 1990: BEST RECIPES FROM LA TIMES Posted to KitMailbox Digest by Roberta Banghart |
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| Two-Potato Salad with Mustard Dressing
dressing until it is emulsified. Add the dressing to the potatoes with the onion, the bell pepper, and the gherkin and combine the salad well. Serves 6. Gourmet July 1991 ----- ---------- |
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| Turnip Greens And Potatoes with Dressing
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 09-24-1998 Recipe by: Susan Feniger and Mary Sue Milliken ----- ---------- |
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| Turkey-Avocado Salad with Creamy Lemon Dressing
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2151 broadcast 08-14-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 10-17-1996 Recipe by: Emeril Lagasse ----- ---------- |
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| Turkey with Andouille Dressing
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A03 broadcast 01-22-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-22-1997 Recipe by: Emeril Lagasse ----- ---------- |
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| Turkey Dressing
Yield: About 10 servings. Adapted from "Marie's Kitchen Cookbook." Posted to MM-Recipes Digest by "Tom Turner" |
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