California Dressing Recipes

Steps:

• Blend sugar, red wine vinegar, canola oil, ketchup, paprika, onion powder, celery flakes, and seasoning blend together in a blender until smooth.

Steps:

• Whisk dressing ingredients; cover and refrigerate. Just before serving, toss together romaine, avocado, onions, almonds and blue cheese in a large salad bowl. Sprinkle with seasoned salt. Whisk the dressing and pour the over salad; toss to coat. Serve immediately.

Steps:

• To make dressing:.
• To a food processor or blender add all dressing ingredients except oil.
• Whiz together.
• With processor running, slowly add oil to dressing ingredients. Whiz until dressing emulsifies.
• Store in refrigerator until needed.
• To make salad:.
• Place greens in a large salad bowl.
• Thinly slice onion and separate into rings, add to bowl.
• Peel, pit and slice avocadoes. Add to bowl.
• Peel oranges and cut into bite sized pieces. Add to bowl. You may use one can of mandarin oranges, drained, if you don't have fresh oranges.
• Toss all salad ingredients together.
• Add dressing just before serving and toss again.
• Makes 3/4 cup dressing and 6 servings of salad.

Steps:

• 1. MIX TOGETHER AND SERVE

Steps:

• Cut the cornbread and French bread into 1-inch cubes, place on a baking sheet and leave out until completely dried out, several hours or overnight.
• Preheat the oven to 375 degrees F.
• Add the bacon to a skillet and saute over medium heat until cooked and almost crisp, about 7 minutes. Remove to a plate and wipe out any grease. Melt the butter in the skillet, throw in the celery, red peppers and onions and cook, stirring, until very soft, 4 to 5 minutes. Add the jalapenos and garlic and continue to saute for 2 minutes. Pour in the chicken broth, add the parsley, rosemary and some salt and pepper and stir. Cook for a couple of minutes, then turn off the heat.
• Add the bread and bacon to a large bowl and spoon in some of the broth mixture. Keep adding the broth, tossing as you go, until it is all mixed in. Add more salt and pepper if needed and toss it around, then check the seasoning. If you like your dressing extra moist, add a little more broth.
• Pile the dressing into a 3-quart (9-by-13-inch) casserole pan and bake, uncovered, until golden, 25 to 30 minutes. Serve piping hot.
• Preheat the oven to 450 degrees F.
• Add the cornmeal to a large bowl along with the flour, baking powder, salt, basil, sage and thyme and stir together.
• Measure the buttermilk in a measuring cup, add the whole milk and egg and stir together with a fork. Add the baking soda and stir. Pour the milk mixture into the dry ingredients and stir with a fork until just combined. Do not overmix.
• In a small microwave-safe bowl, melt 2 tablespoons butter and 2 tablespoons shortening in the microwave and slowly add to the batter, stirring constantly until combined.
• In a 10-inch cast-iron skillet over high heat, melt the remaining tablespoon of butter and shortening. Pour the batter into the hot skillet, spread to even out the surface and cook over high heat for 1 minute. Then get it into the oven straightaway and bake until golden brown, 20 to 25 minutes. The edges should be crispy.

Steps:

• Place the first ten ingredients in blender. While processing, gradually add oil in a steady stream.