Posted on 04/06/2017 9:31:11 AM PDT by Red Badger
Ingredients
Yield 2 cups (approximately) Units US
1 cup sugar 2 teaspoons salt 1 dash paprika 1⁄2 teaspoon chili powder 1⁄2 teaspoon celery seed 1⁄2 teaspoon dry mustard grated onion, to taste 1⁄2 cup vinegar 2⁄3 cup ketchup 1 cup vegetable oil
Directions
Place all ingredients into blender and mix. Store in jar in refrigerator. Shake before using.
Whatever you do, just be careful mixing up the salad dressing so you don’t accidentally concoct a batch of the dreaded Russian Dressing! Next thing you know you’ll have the CIA/NSA/FBI conducting a multi-year investigation on you, your family, friends, and friends and associates of your friends.
Nothing better than homemade anything
Substitute honey for sugar and it’s even better.................
I would take the measurements directly from the link if I was youse.
Thanks.
Pour it onto taco salad, yum.
Yum! Is Catalina Russian dressing w/out the relish?
And cheaper.
The posted recipe makes 2 C. The same sized bottle (16 oz) costs $1.98 on the Walmart site.
From the recipe: ketchup = .30, oil = .40, vinegar = .08, sugar =.19 and let's say .50 for the spices. Homemade saves you about .50. Perhaps not a lot but as old Ben said, "a penny saved is a penny earned."
Cut the recipe in half so it doesn't go bad before you can use it up.
Similar, but spicier...............
I suppose you could freeze it......................
The first time I ever made homemade blue cheese dressing I was amazed at the difference in taste.
My mother used to make this... much better than the cloned dressing. I would actually pour some in a bowl, tear off a chunk of French bread, and dip/eat as a snack.
Thanks for the recipe.
How does it only yield 2 cups when there are more than 3 cups of ingredients??
;-)
Through the magic oh physics called “solution”...................
1 cup and 1 cup does not make two cups – Experiment with solutions:
Always wise counsel.
I am fortunate to be lucky by chance to be intellectually blessed, by choice to be well informed about everything useful to human beings.
I went to the link and one thing led to another and just spent a half hour not really wasted following the thread.
The dingbat scaremongers are everywhere and I found myself sucked in by the ignorant doom and gloom crowd into the "genetically modified" minefield.
I stopped at this site :
I won't comment further except to sat that UC Berkeley, in addition to its shady deserved reputation in the "social sciences," has an equally deserved worldwide reputation in the real sciences, and one of its jewels in the past is a scientist-researcher by the name of Bruce Ames*.
He is head and shoulders above anyone else in his field that I am aware of, backed up by decades of research. So long that he may have actually retired by now due to old age.
My main point is that his specialty is poisons in food. Both natural and "modern industrial." and both before man had the means to adversely affect the food chain, and contemporary modern and third world scenarios.
I have read most of his conclusions : non-technical papers of the last 40 years.
Few are familiar with Ames, but everybody is instantly reached in our modern tower of Babble called cell phones twits, fakebook and the internet. And the ignorant chicken littles rule. And they all seem quite determined to grow the huge, growing, really insecure body of ignoramuses.
An entirely different similar Doom and Gloom subject of enormous benefit to humanity is "irradiated foods," but that's Ferguson Firestorm for some other time.
*Bruce Nathan Ames (born December 16, 1928) is an American biochemist. He is a professor of Biochemistry and Molecular Biology Emeritus at the University of California, Berkeley, and a senior scientist at Children's Hospital Oakland Research Institute (CHORI).
I make a really good balsamic vinaigrette w/ a touch of maple syrup for just a touch of sweetness & I love to dip bread or even croutons into it. Delicious! I thought I was the only one who enjoyed that.
I make mine with olive oil, red wine vinegar, a tiny bit of soy sauce, black garlic salt(aka Hokie salt) and a dollop of Stone ground or Dijon mustard.
Mine is very similar.......equal parts grapeseed oil & olive oil, balsamic, big dollop of Dijon, salt/pepper, a crushed garlic clove & some maple syrup.
Homemade dressings are the best! Although I do cheat & buy blue cheese dressing ; )
Never heard of hokie salt, sounds interesting.
Hokie salt is made with Black garlic which comes from a local company. It evidently isn’t available to the public yet.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.