dressing

The crowd-pleasing salad of crisp romaine leaves, crunchy croutons, and a little or a lot of anchovy, as you like.

The Best Caesar Salad Recipe

garlic, minced (about 2 teaspoons)

hearty bread,

Parmesan cheese

salt and black pepper

(15 milliliters) juice lemon

anchovies (see note)

(5 milliliters) Worcestershire sauce (see note)

(80 milliliters) canola oil

Adjust oven rack to middle position and preheat oven to 375°F (190°C). In a small bowl, combine 3 tablespoons (45ml) olive oil with minced garlic and whisk for 30 seconds. Transfer to a fine-mesh strainer set over a large bowl and press with the back of a spoon to extract as much oil as possible, leaving garlic behind. Reserve pressed garlic separately. Add bread cubes to garlic oil and toss to coat. Add 2 tablespoons Parmesan cheese, season to taste with salt and pepper, and toss again. Transfer to a rimmed baking sheet. Bake until croutons are pale golden brown and crisp, about 15 minutes. Remove from oven and toss with 2 more tablespoons Parmesan. Allow to cool.

While croutons bake, make the dressing. Combine egg yolk, lemon juice, anchovies, Worcestershire sauce, pressed garlic, and 1/4 cup Parmesan cheese in the bottom of a cup that just fits the head of an immersion blender or in the bottom of a food processor. With blender or processor running, slowly drizzle in canola oil until a smooth emulsion forms. Transfer mixture to a medium bowl. Whisking constantly, slowly drizzle in remaining 1/4 cup (60ml) extra-virgin olive oil. Season to taste generously with salt and pepper.

To serve, toss lettuce with a few tablespoons of dressing, adding more if desired. Once lettuce is coated, add half of remaining cheese and three-quarters of croutons and toss again. Transfer to a salad bowl and sprinkle with remaining cheese and croutons. Serve.

Our traditional sausage and sage Thanksgiving stuffing owes its perfect texture to oven-dried bread, which soaks up a rich base of eggs, broth, and butter.

Classic Sage and Sausage Stuffing (Dressing) Recipe

(1.25kg) high-quality sandwich bread

butter (1 stick; 4 ounces; 115 grams)

sage

onion,

celery,

garlic,

sage leaves sage

salt and black pepper, if needed (see note)

eggs

parsley leaves, divided

Adjust oven racks to lower-middle and upper-middle positions. Preheat oven to 275°F (135°C). Spread bread evenly over 2 rimmed baking sheets. Stagger trays on oven racks and bake until completely dried, about 50 minutes total, rotating trays and stirring bread cubes several times during baking. Remove from oven and allow to cool. Increase oven heat to 350°F (180°C).

In a large Dutch oven, melt butter over medium-high heat until foaming subsides (do not allow butter to brown), about 2 minutes. Add sausage and mash with a stiff whisk or potato masher to break up into fine pieces (largest pieces should be no bigger than 1/4 inch). Cook, stirring frequently, until only a few bits of pink remain, about 8 minutes. Add onion, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes. Remove from heat and add half of chicken stock.

Whisk remaining chicken stock, eggs, and 3 tablespoons parsley in a medium bowl until homogeneous. Stirring constantly with a wooden spoon, slowly pour egg mixture into sausage mixture. Add bread cubes and fold gently until evenly mixed.

Use part of stuffing to stuff turkey, if desired (see note). To cook remaining stuffing, transfer to a buttered 9- by 13-inch rectangular baking dish (or 10- by 14-inch oval dish), cover tightly with aluminum foil, and bake until an instant-read thermometer reads 150°F (66°C) when inserted into center of dish, about 45 minutes. Remove foil and continue baking until golden brown and crisp on top, 15 to 20 minutes longer. Remove from oven, let cool for 5 minutes, sprinkle with remaining parsley, and serve.

How to make Chili oil at home with just two base ingredients and a super quick and easy method. This gluten-free, vegan condiment is the perfect addition to elevate tons of meals, with a smoky, spicy aroma that is sure to delight!

How to Make Chili Oil

chili flakes (varieties listed in blog post)

Canola oil

salt

Pour the oil in a small saucepan and heat over medium heat.Heat the oil for about 2-3 minutes until hot. It&#039;s very important not to overheat the oil, you can use a thermometer if preferred (keep it below 380ºF/193ºC), but heating it on medium-low should suffice.

Next, carefully pour the oil over the dried chili flakes. They will sizzle wonderfully from the heat and let off an amazing aroma - see the video.

Add the salt to the mixture and stir well to fully incorporate.

Finally, leave the oil to cool down completely then transfer to a sterilized glass jar.

As long as the oil is stored in a sterilized, airtight container then this oil will last six months, if not longer, in the fridge or around 2-3 months at room temperature. As we haven&#039;t added any other &#039;aromatics&#039;, it is likely to last far longer (over a year). Just make sure to always use clean utensils when spooning any oil from the jar.You&#039;ll know when the oil has &#039;gone bad&#039; as the oil will become rancid and will smell and taste bad.

How To Store:

https://content.jwplatform.com/videos/Zzn4sxPO.mp4

This is an easy tutorial on how to make Chili oil at home. It takes just two base ingredients and is a super quick and easy method. This gluten-free, vegan condiment is the perfect addition to elevate tons of meals, with a smoky, spicy aroma that is sure to delight!

A traditional Thanksgiving side is cornbread dressing and this is a great one. It's moist without being too wet and holds together without being too hard. Sometimes cornbread dressing can be a little dry that you need to serve it with gravy, not this recipe. One flavor does not overpower another - they're balanced perfectly. Once...

Nonna's Cornbread Dressing

c cubed white bread

eggs,

c finely chopped celery

butter

sage (McCormicks)

cornbread stuffing mix (6 oz)

chicken stock (14.5 oz each)

Pull-apart garlic knots meet stuffing flavors in this incredible upgrade from your standard Thanksgiving rolls.

Pull-Apart Stuffing Rolls Recipe

(57 grams) butter, divided

(225 grams) sage sausage

onion, finely chopped (about 3/4 cup)

rib celery, finely chopped (about 1/2 cup)

(7 grams) minced fresh sage leaves

(7 grams) minced fresh parsley leaves

All-purpose flour,

(450 grams) homemade

(30 milliliters) extra-virgin olive oil

Melt 2 tablespoons (28g) butter in a large skillet over medium-high heat. Add sausage and mash with a stiff whisk or potato masher to break up into fine pieces (the largest pieces should be no bigger than 1/4 inch). Cook, stirring frequently, until only a few bits of pink remain, about 8 minutes. Add onion, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes. Add parsley and season to taste with salt and pepper. Transfer contents to a large bowl and set aside until completely cool.

While filling cools, make knots. On a lightly floured surface, divide dough into 2 even pieces. Working with one piece at a time, roll or stretch into an oblong strip about 8 inches long and 4 inches wide. With a bench scraper or knife, cut crosswise into 12 strips. Repeat with other half of dough.

Tie each strip into a knot and transfer to bowl with sausage mixture. Toss and fold with your hands until every knot is thoroughly coated in sausage mixture. Grease a 9- by 13-inch baking dish with 1 tablespoon (14g) butter. Transfer knots to baking dish in a single layer. Drizzle with olive oil, cover tightly with plastic, and set aside until doubled in size, about 4 hours. Alternatively, refrigerate until doubled in size, 12 to 16 hours.

When ready to bake, adjust oven rack to center position and preheat oven to 425°F (220°C). Unwrap rolls. Transfer to oven and bake until golden brown and crisp, 25 to 30 minutes.

When rolls are almost ready, melt remaining tablespoon butter in the microwave or on the stovetop. Remove rolls from oven and immediately brush on butter. Serve with gravy and cranberry sauce on the side.

Need a new dressing for your holiday dinner? Try this Southern cornbread dressing. It's an easy, no-frills, delicious recipe. The seasoning is in perfect proportion to the dish and is filled with Thanksgiving flavors. Cooking the fresh onions and celery add more flavor too. Teresa does not include a recipe for cornbread so use...

Cornbread Dressing

celery

c chopped onion

Tbsp sage

poultry seasoning

c butter

eggs, beaten

c crumbled cornbread

chicken broth (32 oz)

tsp pepper

Slow Cooker Cornbread Dressing

cornbread

chicken soup

celery soup

chicken broth

black pepper

Spray the crock of a 4 to 6-quart slow cooker with nonstick cooking spray. Combine the ingredients in a large bowl. Transfer the mixture to the slow cooker, cover, and cook on low for 4 to 6 hours.My recipe doesn&#039;t include sage or poultry seasoning, because my family has never included it. If you want to include it, I&#039;d reccomend starting with 1 teaspoon of poultry seasoning and adding more to taste.

Adding oysters to Thanksgiving stuffing may sound like an odd choice, but it's a practice with a long history and delicious results. Here, raw chopped oysters are mixed with oven-dried wheat bread, sausage, and aromatic vegetables and herbs. The oysters add a wonderful savory flavor and subtle brininess.

Oyster Stuffing With Fennel, Tarragon, and Sausage Recipe

(1 kilogram; about 2 loaves) high-quality sandwich bread

unsalted butter (113 grams),

onion, finely chopped (about 2 cups; 300 grams)

fennel bulb, finely chopped (about 1 cup; 200 grams)

garlic, minced (about 2 teaspoons; 10 grams)

thyme leaves

chicken stock

tarragon leaves

flat-leaf parsley leaves

oysters

Adjust oven racks to lower-middle and upper-middle positions. Preheat oven to 275°F. Spread bread evenly over 2 rimmed baking sheets. Stagger sheets on oven racks and bake until bread is completely dried, about 50 minutes total, rotating sheets and stirring bread cubes several times during baking. Remove from oven and allow to cool. Increase oven temperature to 350°F.

In a large Dutch oven, melt butter over medium-high heat until foaming subsides, without allowing butter to brown, about 2 minutes. Add sausage and mash with stiff whisk or potato masher to break up into fine pieces (largest pieces should be no bigger than 1/4 inch). Cook, stirring frequently, until only a few bits of pink remain, about 8 minutes. Add onion, celery, fennel, garlic, and thyme and cook, stirring frequently, until vegetables are softened, about 10 minutes. Remove from heat and add half of chicken stock.

Whisk remaining chicken stock, eggs, tarragon, and 3 tablespoons parsley in a medium bowl until homogeneous. Stirring constantly with a wooden spoon, slowly pour egg mixture into sausage mixture. Add bread cubes, oysters, and oyster liquor and fold gently until evenly mixed. Season lightly with salt and pepper.

Transfer stuffing to a buttered 9- by 13-inch rectangular baking dish (or 10- by 14-inch oval dish) and bake until browned on top and an instant read-thermometer reads 150°F when inserted into center of dish, about 45 minutes. Remove from oven, let cool for 5 minutes, sprinkle with remaining parsley, and serve.

Cornbread dressing has long been a popular side on the Southern Thanksgiving table. Here, it's flavored with sage sausage, fresh herbs, and plenty of onion, celery, and garlic.

Cornbread Dressing With Sausage and Sage Recipe

recipe Southern-Style Unsweetened Cornbread (about 2 1/2 pounds), cut into 3/4-inch dice

unsalted butter

sage sausage, removed from casing

onion, diced (about 2 cups)

celery, diced (about 2 cups)

garlic, minced

sage leaves

parsley leaves

Adjust oven racks to lower-middle and upper-middle positions. Preheat oven to 425°F. Spread cornbread evenly over 2 rimmed baking sheets. Stagger trays on oven racks and bake until lightly toasted, about 10 minutes. Remove from oven and allow to cool.

In large Dutch oven, melt butter over medium-high heat until foaming subsides, about 2 minutes, without allowing butter to brown. Add sausage and mash with stiff whisk or potato masher to break up into fine pieces (largest pieces should be no bigger than 1/4 inch). Cook, stirring frequently, until only a few bits of pink remain, about 8 minutes. Add onion, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes. Remove from heat and add 1 cup of chicken stock.

Whisk remaining 2 1/2 cups chicken stock, eggs, and 3 tablespoons parsley in medium bowl until homogenous. Stirring constantly with a wooden spoon, slowly pour egg mixture into sausage mixture. Add cornbread cubes and fold gently until evenly mixed.

Transfer dressing to buttered 9- by 13-inch rectangular baking dish or 10- by 14-inch oval dish. The dressing can be covered with aluminum foil and refrigerated for up to 2 days at this point (the flavor will improve as it sits). When ready to bake, preheat oven to 375°F. Uncover dressing and bake until an instant-read thermometer reads 150°F when inserted into center of dish and dressing is crisped on top, about 45 minutes. Remove from oven, let cool for 5 minutes, sprinkle with remaining parsley, and serve.

Adding oysters to Thanksgiving stuffing may sound like an odd choice, but it's a practice with a long history and delicious results. Here, raw chopped oysters are mixed with toasted unsweetened cornbread, sausage, and aromatic vegetables and herbs. The oysters add a wonderful savory flavor and subtle brininess.

Southern Cornbread Dressing With Oysters and Sausage Recipe

recipe Southern-Style Unsweetened Cornbread (about 2 1/2 pounds; 1 1/4 kilograms), cut into 3/4-inch dice

Adjust oven racks to lower-middle and upper-middle positions. Preheat oven to 425°F. Spread cornbread evenly over 2 rimmed baking sheets. Stagger sheets on oven racks and bake until lightly toasted, about 10 minutes. Remove from oven and allow to cool.

In a large Dutch oven, melt butter over medium-high heat until foaming subsides, about 2 minutes, without allowing butter to brown. Add sausage and mash with stiff whisk or potato masher to break up into fine pieces (largest pieces should be no bigger than 1/4 inch). Cook, stirring frequently, until only a few bits of pink remain, about 8 minutes. Add onion, celery, fennel, garlic, and thyme and cook, stirring frequently, until vegetables are softened, about 10 minutes. Remove from heat and add half of chicken stock.

Whisk remaining chicken stock, eggs, tarragon, and 3 tablespoons parsley in a medium bowl until homogeneous. Stirring constantly with a wooden spoon, slowly pour egg mixture into sausage mixture. Add cornbread cubes, oysters, and oyster liquor and fold gently until evenly mixed. Season lightly with salt and pepper.

Transfer dressing to a buttered 9- by 13-inch rectangular baking dish or 10- by 14-inch oval dish. The dressing can be covered with aluminum foil and refrigerated for up to 2 days at this point (the flavor will improve as it sits). When ready to bake, preheat oven to 375°F. Uncover dressing and bake until an instant-read thermometer reads 150°F when inserted into center of dish and dressing is crisped on top, about 45 minutes. Remove from oven, let cool for 5 minutes, sprinkle with remaining parsley, and serve.

Simple and delicious homemade Wafu Dressing, soy sauce base with rice vinegar, roasted sesame seeds, and grated onion to make it extra flavorful. 

Wafu Dressing (Japanese Salad Dressing)

Tbsp onion ((grated, with juice))

Tbsp neutral-flavored oil (vegetable, canola, etc)

soy sauce

Tbsp rice vinegar

Tbsp sugar

½ Tbsp toasted white sesame seeds

Combine all the ingredients in a bowl or mason jar and whisk everything together. Drizzle on top of a simple salad. Here I prepared hand-torn iceberg lettuce topped with tomatoes, boiled egg, wakame, cucumber, and red radish.

The dressing can be kept in the refrigerator for 7-10 days.

To Store

Get on summer's best-dressed list with this delightful drizzle that'll make your salads sizzle.

Chilli lime dressing

caster sugar

red chilli, deseeded, finely chopped

rice wine vinegar

Alfa One rice bran oil

lime juice

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5581701677001&=domain=taste

5348771529001-5581701677001

Our tasty Southwestern Ranch Salad is a Healthy Living recipe. Black beans, corn and a kick of cilantro make it a winner in the flavor department too.

Southwestern Ranch Salad

salad greens

(15.5 oz.) GOYA® Black Beans, rinsed

pkg. (15.25 oz.) GOYA® Whole Kernel Corn, thawed, drained

red pepper, chopped

tomatoes, chopped (about 2 cups)

KRAFT 2% Milk Shredded Cheddar Cheese

KRAFT Classic Ranch Dressing

Tbsp. chopped fresh cilantro

Divide salad greens among 4 dinner plates.

Top with beans, corn, peppers, tomatoes and cheese.

Drizzle with dressing; sprinkle with cilantro.

Love the Carrot Ginger Dressing served at Japanese restaurants? Made with carrot, ginger, and miso, this sweet-tangy dressing will zest up your salad!

Carrot Ginger Dressing

carrot ((4.8 oz, 135 g))

onion ((2.5 oz, 70 g))

ginger ((0.6 oz, 17 g; preferably young/spring ginger

½ Tbsp sugar

black pepper ((to taste))

tsp sesame oil (roasted)

rice vinegar

neutral-flavored oil (vegetable, canola, etc)

Gather all the ingredients.

Peel the carrot and chop it into ½ to 1 inch pieces.

Chop onion into 1-inch pieces.

Peel the ginger and slice into small pieces. Put all the chopped vegetables into the food processor.

Puree the veggies until fine and smooth.

Add sugar, miso, salt, and pepper.

Add sesame oil, rice vinegar, and oil.

Process until the dressing is completely smooth. Taste the dressing and adjust with salt. If it&#039;s too sour, add a bit more sugar. If you prefer the dressing to be lighter, add water to thin it (I don&#039;t add water so the dressing will last longer).

Shake well before you serve over a green salad (here I have iceberg lettuce, cucumber slices, and tomatoes). You can store the dressing in an airtight container like a mason jar for up to 1 week. If you take out the portion you need and put the dressing back into the refrigerator right away, you can keep it for up to 2 weeks. You can store it in the freezer for up to a month.

To Serve and Store

This salad is a great mix of fresh, creamy and smoky flavours, with a zesty dressing to bring it all together.

Roasted Cauliflower Salad With Poblano Chillies And Chickpeas Recipe

poblano chillies

garlic cloves, unpeeled

(120 grams) sour cream

tbs coriander

tsp cumin

tsp ground paprika

cauliflower (about 900 grams), cut into large florets

can chickpeas, rinsed, drained

(60 milliliters) lime juice

Dijon mustard

tsp honey

(160 grams) shredded green cabbage

red onion, very thinly sliced

Danish-style fetta, crumbled

radishes, finely shaved

Roasted cauliflower salad with poblano chillies and chickpeas recipe

A robust, hearty blue cheese sauce that's so good it can have blue cheese haters defecting to the other side.

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