Recipes For Salad Dressings
Homemade salad dressing Recipes?
I’ve been wanting to make some homemade recipes for Salad Dressings – anyone have any good ones?
Thanks 
Here are a couple that use everyday ingredients you will probably find in your pantry!
Balsamic and garlic salad dressing
Preparation time: 5 minutes
Makes: 1¼ cups
Ingredients
2 tablespoons balsamic vinegar
¼ cup (60ml) lemon juice
1 clove garlic, crushed
¾ cup (180ml) Olive Oil
Method
Whisk ingredients in small bowl until combined
OR place ingredients in screw-top jar; shake well.
Goes well with steamed asparagus or broccolini; roasted or steamed potatoes.
Ginger miso salad dressing
Preparation time: 10 minutes
Cooking time: 10 minutes
Makes: ½ cup
Ingredients
¼ cup (60ml) rice vinegar
2 tablespoons white miso
1 tablespoon mirin
2 teaspoons caster sugar
2cm piece fresh ginger (10g), grated
1 clove garlic, crushed
1 teaspoon soy sauce
1 teaspoon sesame oil
1 tablespoon water
Method
Combine ingredients in small saucepan; stir, over low heat, until sugar dissolves. Remove from heat; strain over small jug; discard solids.
Goes well with steamed dumplings; barbecued chicken; stir-fried asian greens.
Macadamia and lemon myrtle dressing
Preparation time: 10 minutes
Cooking time: 5 minutes
Makes: 1 cup
Ingredients
¼ cup (60ml) apple cider vinegar
2 tablespoons lemon juice
2 teaspoons ground lemon myrtle
½ cup (125ml) macadamia oil
1/3 cup (45g) finely chopped roasted macadamias
Method
Whisk vinegar, juice and lemon myrtle in small bowl until combined.
Gradually add oil in thin, steady stream, whisking constantly until combined.
Stir in nuts.
OR place ingredients in screw-top jar; shake well
FitChat: Homemade Salad Dressing + Healthy Dinner Recipe
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Cuisinart DLC-4CHB Mini-Prep Plus 4-Cup Food Processor, Brushed Stainless Steel $39.00 The Mini-Prep is the perfect little helper for small food preparation, from chopping herbs or bread crumbs, to finely grinding hard cheese. Its versatility lies in the special Auto Reversing Smart Blade, which makes it easier to process both soft and hard foods. And despite its space-saving size, it’s more powerful than other choppers. So now you can prepare small quantities of food faster and mor… |
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Cuisinart DLC-2 Mini Prep Plus Food Processor $75.00 Cuisinart Mini Prep Plus Processor Perfect for small food preparation from chopping herbs or bread crumbs, to finely grinding hard cheeses, the Cuisinart Mini Prep Plus Processor is the perfect little helper, available in your choice of color. Its versatility lies in the special Auto Reversing Smart Blade, which makes it easier to process both soft and hard foods. The Mini-Prep Plus’ sleek touch p… |
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Fit & Fresh Salad Shaker $6.93 Fit and Fresh Salad Chiller With separate dressing dispenser and foldable fork! Keep your salad fresh and cool on the go with our distinctive dome shaped Salad Chiller. Dressing dispenser in lid allows you to keep dressing separate from salad. When you’re ready to eat, just twist and shake. Distinctive dome shape allows: Reusable fork – Lid contains foldable fork- a great help when eating on th… |
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Dr. Fuhrman’s Secrets to Healthy Cooking DVD $15.00 This DVD serves as an introduction to a world of great taste and superior health. Only through making the world s healthiest foods in your own kitchen can you really experience all the pleasure that the Eat to Live diet-style has to offer. Once you understand these basic techniques and principles of high nutrient food preparation, you can take your health to the next level of nutritional excellenc… |
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The Low Fat Raw Vegan Cuisine, Part 1, Skipping the Fat, Recipes Without Overt Fats $23.90 Stop Trying to Eat Raw the Hard Way! Simply Watch These DVDs and Discover the Most Amazing, Simple, Delicious and LOW-FAT Raw Food Recipes Ever This is the first professional DVD series on the low-fat raw vegan cuisine. This first DVD covers: – The secrets of the low-fat cuisine. Rich, tasting recipes that leave you feeling great and energized, without unhealthy amounts of salt and fat. … |
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The Best 50 Salad Dressings $5.89 Choose from a plethora of recipes for dressings, and salads with which to loss them. Find a range of choices, from creamy and indulgent to tangy, and fat-free. A special feature tells how to Make an Entree from your salad. |
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Salad Days (Paperback) $13.14 This book includes 150 recipes for creating delicious salads and dressings using organic, locally grown ingredients. Recipes include Apple and Roasted Beet Salad with Fruit, Nuts, Gorgonzola, and Watercress; Green Apple Sassy Slaw with Crisp App… |
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Weight Watchers New Complete Cookbook (Loose-leaf) $19.57 This completely revised edition will reflect the most up-to-date program information from Weight Watchers. More than 500 recipes, from essential Basics like homemade sauces and salad dressings, to hearty … |
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The New Vegetarian Grill (Paperback) $11.06 This revised and updated edition of the classic cookbook presents 250 recipes for healthy and flavorful vegetarian dishes designed for the grill–including Tandoori-style Vegetable Kabobs, Grilled Portobello Salad with Roquefort Dressing, and Vegetaria… |
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The Gourmet`s Guide to Cooking with Wine $14.45 Explains how to incorporate wine into a variety of both classic and innovative dishes, including appetizers and soups, salads and salad dressings, main dishes, brunch dishes, and desserts. |
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The Organic Cannabis Cookbook (Paperback) $10.9 From Tijuana Tea and Baked Brownies to Buzzworthy Burgers and sweeet salad dressings this book offers 100 tried and true recipes featuring organic ingredients. The comprehensive basics section will give you lots of tips on when to use buds or stems and… |
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Super Salads (Paperback) $13.43 Includes over 250 salad recipes, including American favorites–potato salad, cole slaw, Waldorf salad, and more; dessert salads featuring luscious fruits; salad dressings; and international favorites, in a guide that includes handy sidebars, nutrition … |
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Mixt Salads (Hardcover) $18.24 Provides 70 salad recipes that feature unusual ingredients or flavor combinations, placing an emphasis on seasonal and locally available produce while instructing cooks on such topics as preparation tools, pantry stocking and dressing fundamentals. |
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Game Bird Classic Recipes $11.1 Whether preparing an upland bird or waterfowl, this cookbook has great recipes! Included are more than 150 mouthwatering recipes for every occasion-from casual weekend meals to holiday feasts. Menus list appetizers, sandwiches, salads, main dishes… |
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500 Delicious Salads $31.95 This is a delicious read for any cookery enthusiast or historian. Five hundred recipes are extensively illustrated with text and full page photographs. Contents Include: appetizer Salads, Fruit Salads, Salad Bowls, Tossed Salads, Vegetable Salads, Salad Plates, Chicken Salads, Fish and Meat Salads, Frozen Salads, Holiday Salads, Salad Garnishes, and Salad Dressings. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork. |
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500 Delicious Salads $24.39 This is a delicious read for any cookery enthusiast or historian. Five hundred recipes are extensively illustrated with text and full page photographs. Contents Include: appetizer Salads, Fruit Salads, Salad Bowls, Tossed Salads, Vegetable Salads, Salad Plates, Chicken Salads, Fish and Meat Salads, Frozen Salads, Holiday Salads, Salad Garnishes, and Salad Dressings. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork. |
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500 Delicious Salads $31.95 This is a delicious read for any cookery enthusiast or historian. Five hundred recipes are extensively illustrated with text and full page photographs. Contents Include: appetizer Salads, Fruit Salads, Salad Bowls, Tossed Salads, Vegetable Salads, Salad Plates, Chicken Salads, Fish and Meat Salads, Frozen Salads, Holiday Salads, Salad Garnishes, and Salad Dressings. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork. |
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500 Delicious Salads $26.44 This is a delicious read for any cookery enthusiast or historian. Five hundred recipes are extensively illustrated with text and full page photographs. Contents Include: appetizer Salads, Fruit Salads, Salad Bowls, Tossed Salads, Vegetable Salads, Salad Plates, Chicken Salads, Fish and Meat Salads, Frozen Salads, Holiday Salads, Salad Garnishes, and Salad Dressings. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork. |
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Atkins Recipes For Salad And Dressing: You Can Now Make Your Own Dressings $4.99 Thomas Brewington,NOOK Book (eBook), English-language edition,Pub by Nook4U |
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Book Of Salads $32.45 This is a delicious read for any cookery enthusiast or historian. Recipes are extensively illustrated with text and full page photographs. Contents Include: Helpful Hints, The Great Green Salad, Vegetable Variations, Those Fruitful Salads, Salads That Make a Meal, Molded Salads, Frozen Salads, Some Like It Hot, and Dressings That Make a Salad. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork. |
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Book Of Salads $24.56 This is a delicious read for any cookery enthusiast or historian. Recipes are extensively illustrated with text and full page photographs. Contents Include: Helpful Hints, The Great Green Salad, Vegetable Variations, Those Fruitful Salads, Salads That Make a Meal, Molded Salads, Frozen Salads, Some Like It Hot, and Dressings That Make a Salad. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork. |
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Chef Dez On Cooking $14.28 Take a culinary journey through the columns and kitchen of Chef Dez – popular food columnist, culinary instructor, and cooking show host. Chef Dez on Cooking, Volume Two is an informative collection of the popular food column, “Chef Dez on Cooking,” currently published in newspapers across Canada and Washington State, along with over one-hundred of his most popular and favorite recipes. From appetizers to salad dressings, sauces, side dishes, main courses, breakfasts, desserts, and healthy recipes, Chef Dez on Cooking, Volume Two has something for everyone. It is the second book in the series, following Chef Dez on Cooking, Volume One which has received rave reviews. With food columns and culinary questions and answers accompanying each chapter, this cookbook will become a valuable kitchen reference with a refreshing perspective on the wonderful world of cuisine. Gordon Desormeaux’s nickname became Dez and then Chef Dez as he began his culinary career. Most widely known for his bi-weekly food column, “Chef Dez on Cooking,” Dez captures the reading audience of numerous communities across Canada and Washington State. His cooking shows and culinary classes are extremely popular, informative, entertaining, and light-hearted, and they also reveal his passion for people, life, and food. “I had the wonderful opportunity to have Chef Dez demonstrate the preparation and cooking of a wonderful meal. I bought 3 of his cookbooks, one I use and two I gave away as gifts. I use the recipes often, and get rave reviews whenever I cook using Volume One. I am definitely hooked and anticipate the 2nd Volume!” – Mary-Ann T., Gibsons, BC “The preamble to each chapter is a mini cooking lessonwhere you can almost hear Chef Dez talking directly to you. Every recipe I have tried is a winner!” – Ginny D., Maple Ridge, BC “We have shared many afternoons and evenings assisting Dez as he shares his passion for food, family, and fun with hundreds of food lovers. What we admire |
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Chef’s Salad $3.47 From award-winning cookbook author Bill Jones comes a book that proves salads aren’t just bowls of lettuce topped with bottled dressings. Bill Jones combines his experience as a chef and a grower of gourmet greens and herbs to inspire cooks with the confidence to choose fresh produce, oils, and vinegars for a sublime salad. Chef’s Salad demonstrates how to transform lettuce and dressing into a dish fit for a main course. This unique cookbook also offers scrumptious pasta and potato salads, hand-held salads and wraps such as Pita Stuffed with Tomatoes, Bocconcini and Balsamic Dressing. These simple yet innovative recipes will turn your salad bowl into a playground of global flavors. Awards:World Gourmand Best Single Subject Book (English Language): 2004 – Chef’s Salad (winner) |
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Complete Vegetarian Recipe Book $27 This is an absorbing read for any vegetarian or health food enthusiast and includes much information that is still useful and practical today. Contents Include: Soups, soup Garnishes, Sauces and Gravies, Main Course Dishes, Stuffings and Toppings, Light Vegetable Savouries, Stews and Ragoûts, Potato Cookery, Salads, Salad Dressings, Hors D’Oeuvre, Egg Cookery, Sweet Dishes, Wholewheat Bread, Cakes and Puddings, Cakes, Pastries and Biscuits, Hot Plate Recipes, Sandwiches, Pastes and Spreads, Agar Jellies, Christmas Favourites, Miscellaneous Recipes, Some Culinary Herbs and Oven Temperatures. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork. |
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Complete Vegetarian Recipe Book $33.95 This is an absorbing read for any vegetarian or health food enthusiast and includes much information that is still useful and practical today. Contents Include: Soups, soup Garnishes, Sauces and Gravies, Main Course Dishes, Stuffings and Toppings, Light Vegetable Savouries, Stews and Ragoûts, Potato Cookery, Salads, Salad Dressings, Hors D’Oeuvre, Egg Cookery, Sweet Dishes, Wholewheat Bread, Cakes and Puddings, Cakes, Pastries and Biscuits, Hot Plate Recipes, Sandwiches, Pastes and Spreads, Agar Jellies, Christmas Favourites, Miscellaneous Recipes, Some Culinary Herbs and Oven Temperatures. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork. |
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Dainties For Home Parties $11.34 Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free.This is an OCR edition with typos.Excerpt from book:SALAD DRESSINGS (all Recipes Will Serve Twenty-five Persons) Mayonnaise 6 egg yolks 3 cups olive-oil 2 teaspoonfuls salt 2 tablespoonfuls boil- $4 teaspoonful paprika ing water 6 tablespoonfuls lemon-juice Beat egg yolks until thick, add seasonings, and with dover egg-beater beat in the lemon-juice. Add oil, one teaspoonful at a time, beating vigorously after each addition of oil. As soon as mixture becomes slightly thickened add oil in larger quantity or pour in fine, steady stream, beating meanwhile. Add boiling water gradually at last to prevent separation. Half vinegar or tarragon vinegar and lemon-juice may be used. A few drops of onion-juice and one tea- spoonful of mustard are an improvement in meat or vegetable salads. Neither should be used in an all- fruit salad, but a little powdered sugar may be added. Mayonnaise that has separated may be brought again to the desired consistency by adding the mixture in spoonfuls to a freshly beaten egg yolk, beating after each addition. This rule makes a full quart. ChantiUy To one quart of mayonnaise add, before using, one cup of heavy cream, beaten stiff, with one-half tea- spoonful of salt or the stiffly beaten whites of three eggs. Russian To one quart of mayonnaise, seasoned with tarragon vinegar and mustard, add one cup of chili sauce, one- half cup of finely chopped peppers, two pounds of chopped capers, and one tablespoonful of minced chives. Parisian To one quart of mayonnaise, highly seasoned with tarragon vinegar, paprika, and mustard, add one cup of finely chopped red and green peppers, one-half cup each of chopped olives and pickles, one-quarter cup of minced parsley, two tablespoonfuls of minced chives, and one tablespoonful of horseradish. Jellied Mayonnaise To each cup… |
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Dainties For Home Parties $12.47 Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free.This is an OCR edition with typos.Excerpt from book:SALAD DRESSINGS (all Recipes Will Serve Twenty-five Persons) Mayonnaise 6 egg yolks 3 cups olive-oil 2 teaspoonfuls salt 2 tablespoonfuls boil- $4 teaspoonful paprika ing water 6 tablespoonfuls lemon-juice Beat egg yolks until thick, add seasonings, and with dover egg-beater beat in the lemon-juice. Add oil, one teaspoonful at a time, beating vigorously after each addition of oil. As soon as mixture becomes slightly thickened add oil in larger quantity or pour in fine, steady stream, beating meanwhile. Add boiling water gradually at last to prevent separation. Half vinegar or tarragon vinegar and lemon-juice may be used. A few drops of onion-juice and one tea- spoonful of mustard are an improvement in meat or vegetable salads. Neither should be used in an all- fruit salad, but a little powdered sugar may be added. Mayonnaise that has separated may be brought again to the desired consistency by adding the mixture in spoonfuls to a freshly beaten egg yolk, beating after each addition. This rule makes a full quart. ChantiUy To one quart of mayonnaise add, before using, one cup of heavy cream, beaten stiff, with one-half tea- spoonful of salt or the stiffly beaten whites of three eggs. Russian To one quart of mayonnaise, seasoned with tarragon vinegar and mustard, add one cup of chili sauce, one- half cup of finely chopped peppers, two pounds of chopped capers, and one tablespoonful of minced chives. Parisian To one quart of mayonnaise, highly seasoned with tarragon vinegar, paprika, and mustard, add one cup of finely chopped red and green peppers, one-half cup each of chopped olives and pickles, one-quarter cup of minced parsley, two tablespoonfuls of minced chives, and one tablespoonful of horseradish. Jellied Mayonnaise To each cup… |
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Favorite American Recipes $7.84 Over the years the Food and Nutrition Service of the United States Department of Agriculture has collected many recipes. Since these recipes offer very special and creative suggestions for using low-cost ingredient items in a variety of ways, we would like to share them with you. They bear the test of time – for years they have graced the tables of the many great cooks who contributed to this collection.This collection contains over 100 recipes, divided into six menu classes: soups, main dishes, vegetables, salads and salad dressings, breads, and desserts. These recipes will help you plan, prepare, and serve nutritious meals to your family and friends. Why not cook a varied and tasty meal for your family soon? |
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Food Preparation for Food Fundamentals $4.37 This popular laboratory manual helps readers prepare and evaluate a wide range of foods that are healthful, nutritious, and wonderful to eat. Providing a strong basic understanding of food preparation and science, the Illustrated Guide to Food Preparation is essential for those interested in food science, dietetics, and nutrition; it gives them the foundation to function effectively in their careers. Presents a broad selection of recipes — introducing 2-3 recipes for most of the laboratory sessions – covering these categories: laboratory basics; vegetables; fruits; salads and salad dressings; starch and cereal cookery; milk and cheese; meats, poultry, and fish; egg cookery; breads; cakes and cookies; pies; sugar cookery; beverages; gelatin; meal management; and food preservation. |
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How To Cook Vegetables $10.8 Originally published in 1891, ‘How to Cook Vegetables’ is a concise and informative look at the subject with much of the information and recipes still useful and practical today. Contents include; How to cook vegetables, Pickling, Cream vegetable soups, Vegetable Soups, Salads, Salad Dressings, Canning, Season for Pickling, and Bills of Fare…. Many of the earliest books, particularly those dating back to the 1900’s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork. |
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Made With Love $14.94 Vegan and Raw Recipes, simple and deliciousThis little book contains the recipes that have thrilled Jennifer’s friends for years. Regarding her meals and treats, many have said, “If I could eat like this everyday, I’d happily become vegan.” Although Jennifer happens to be vegan and enjoy a mostly raw diet, this book is not about how raw or vegan food is better. There is no dogma, just simple delicious recipes and the philosophy that food grown, prepared and shared with love is the most nutritious and healing. A quote from Glenda Green’s book Love with End, says it all, “Vegetarian ideals should not be prematurely forced on people who are not ready for them. It is far more important that people awaken in their own hearts and incline in that direction as they look for greater health. In the meantime, you will benefit more by gratitude and appreciation for those who have bestowed the bounties of life on you. For I assure you, it is not by food that you are nourished, but by love.” The book includes recipes for: Dips, Spreads, and Sauces, Appetizers, Soups, Salads and Salad Dressings, Main Dishes, Cookies and Crackers and Raw Desserts. The reader is well-prepared for ease and success with an introduction to some potentially new ingredients common to raw and vegan food preparation and a section on essential kitchen supplies. The recipes are easy to follow, simple and surprisingly rich in flavor, texture and heartiness. To learn more about Jennifer visit her on the web at www.YogawithJenniferLynn.com. |
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Salad Days: Seasonal Recipes for Delicious Organic Salads and Dressings $19.99 Pam Powell, Paul Markert (Photographer),Paperback – First, English-language edition,Pub by MBI Publishing Company |
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Salad Days: Seasonal Recipes for Delicious Organic Salads and Dressings $19.99 Pam Powell, Paul Markert,NOOK Book (eBook) – COOKING / Seasonal, English-language edition,Pub by Voyageur Press on 07-15-2011 |
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Salad Dressing 101: Dressings for All Occasions $2.96 A collection of the best salad dressing recipes from 3 dozen chefs, including both classic dressings and innovative international flavors. Includes guidance on which dressings go with which salads. |
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Sam Choy Woks the Wok: Stir Fry Cooking at Its Island Best $1.3 In Sam Choy’s words: “A good wok is the foundation of a kitchen.” Sam shares the secrets of wok cooking and some of his tastiest wok recipes in his latest, easy-to-follow cookbook. From light dishes like the Chicken Avocado and Papaya Salad to the crispy Crab Bienet to Sam’s Simple Steamed Mahimahi with Ginger and Pickled Plum. Sam Choy Woks the Wok has something for everyone. Recipes for Sam’s signature sauces and dressings are also included. According to Sam, “A wok is not just a one-pan meal,” it can be used for steaming, stir-frying, poaching, searing, simmering, smoking, braising, boiling and deep-frying. This traditional Chinese cooking instrument is not only convenient and unique, it makes what you are preparing more exciting than a regular pan. “With the wok you have the garlic and the ginger, you let the oil smoke. There is a flair that goes along with stirring and tossing foods in a wok.” And wok cooking can be mastered by anyone. So, as Sam says: “Get ready, get chopped, wok!” About the Author Sam has been cooking since he was a young boy helping his father cater huge luau on the North Shore of O’ahu in the 1950s and ’60s. His father, being of Chinese ancestry, taught him the secrets and techniques of Oriental cookery, while he learned the Island ways and European traditions from his Hawaiian-German mother. He earned a degree at Kapiolani Community College and worked as a chef at some of Hawaii’s most renowned hotels and resorts before opening his own restaurants. Since opening Sam Choy’s Restaurant in Kona in 1991, Sam has become a legend, not only for his cooking, but also for his outgoing personality. He is Hawaii’s unofficial goodwill ambassador.People who dine at his restaurants end up friends as well as customers. Sam’s restaurants on Guam, Maui, the Island of Hawaii, Oahu and Tokyo are always packed, and the people eating there are always smiling. |
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Sensational Salads $4.73 Beyond Iceberg Lettuce and Beefsteak Tomatoes …From gourmet salads to classic macaroni and potato varieties, salads are the food for all seasons. With over 110 recipes to choose from, here’s the perfect book to spice up one’s salad repertoire. It includes advice on how to select the best ingredients, tips for quick preparation, salads for all courses, and international cuisine.·16-page full-color photo insert by a professional food stylist and photographer·Over 110 exciting, new, classic, and international recipes, with dozens for Dressings·Also available as an e-book |
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Souped Up $14.99 Who doesn’t like a bowl of homemade soup? Cold or hot, vegetable or chicken, smooth or chunky, there is a recipe in this book to suit even the most finicky eater.Nobody knows soup like chef and author Sally Sampson. In Souped Up!, she tempts you with more than 100 delicious and easy-to-prepare recipes for soups, stews, chilis, and more. Sampson includes every imaginable type of soup in this delightful volume, including bean soups, fish soups, cream soups, chicken soups, and chilis and stews. No matter what the season (fall, winter, summer, or spring) or the purpose (appetizer, main course, or dessert), Sampson has a recipe for you.Mouthwatering recipes like Triple Tomato; Broccoli Rabe, Butternut Squash, and Caramelized Onion; White Bean and Fennel; Split Pea with Lemon; Helen Geller’s Matzoh Ball; and six variations of Gazpacho will please even the seasoned soup maker. For heartier fare, try recipes like Black Bean Chili; Beef Chili with Beer; Spicy Sausage Chili; Moroccan Vegetable Stew with Raisins, Herbs, and Rice; and Curried Chicken Stew. Sampson’s recipes elevate soup making to the realm of the sublime.She also offers helpful tips on making stocks, freezing soups, and essential ingredients and equipment. And for those who can’t imagine dining on soup alone, Sampson offers recipes that complete a meal, from salad dressings (such as Sarah Conover’s Pesto Dressing and Creamy Blue Cheese) and breads (Irish Soda Bread) to perfect sweets (including Cocoa Cookies and Oatmeal Lace Cookies).Whether you’re an experienced or novice cook, Sampson has a recipe to help you get Souped Up! |
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Vegetarianism For Beginners – Food Reform For Slender Purses $24.48 Originally published in 1930’s. This entertaining book contains 110 recipes and 24 salad combinations with much advice on rules for health and how to cook vegetables conservatively. Contents include: Salad Dressings – Making Cottage Cheese – Savoury and Sweet sauces – Soups – Nut Savouries – Pulse Savouries – Vegetable and Cheese Savouries – Savoury Pastes – Egg Dishes – Wholemeal Puddings and Sweets – Banana Dishes – Dates – Cakes – Nut and Fruit Cakes – Specimen Menus for Eight days. Etc. Many of the earliest cookery books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. Home Farm Books are republishing many of these classic works in affordable, high quality, modern editions, using the original text and artwork. |
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