French Dressing Or Basic Marinade Recipes

Steps:

• In a small bowl, whisk together the shallots, vinegar, and 1/4 teaspoon fine sea salt; let the mixture stand 10 minutes. Whisk in the mustard, then add the oil in a very slow, thin, steady stream, whisking constantly until the dressing is emulsified. Season with fine sea salt and freshly ground black pepper. DO AHEAD: The vinaigrette can be prepared ahead and refrigerated, in an airtight container, up to 1 week.

Steps:

• Place all ingredients in a jar with a tight-fitting lid; shake well. Refrigerate until serving. Shake dressing again just before serving.

Steps:

• 1. Marinate chicken pieces with about 1/2 bottle (about 8 oz.) of French Dressing in a large zip lock bag.
• 2. Place in the refrigerator for at least 1/2 to 1 hour.
• 3. Place chicken pieces on baking pan, reserving leftover marinade.
• 4. Bake at 350 for about 40 minutes. Then ladle the remaining marinade over the chicken.
• 5. Turn heat down to 300, and bake for an additional 15-20 minutes, or until the chicken is fully cooked and the edges of the chicken begin to caramelize and get crispy.

Steps:

• Prepare this dressing in a screw-top jar. Dissolve the salt, pepper, mustard and sugar in the lemon juice or vinegar. Add the oil gradually, shaking vigorously as you do so. Keep the jar in a cool place. This basic dressing may be used plain or with herbs for a tossed green salad; it may be spiced with onion and garlic for marinating meat, vegetables or fish; or it may sweetened with honey or sugar as a dressing for fruit salads. Use it whenever one of the recipes calls for French Dressing. Shake well before using.

Steps:

• Combine sugar, oil, ketchup, vinegar, onion, and Worcestershire sauce in a blender; puree until dressing is smooth. Transfer dressing to a resealable container.
• Pierce garlic clove with a tooth pick; drop garlic into the dressing. Cover and refrigerate until ready to serve.

Steps:

• Whisk the Dijon mustard, white wine vinegar, extra virgin olive oil, a pinch of sugar, and salt and pepper together in a small bowl, or shake together in a jam jar.

Steps:

• In a blender or food processor, combine the first seven ingredients; cover and process until blended. While processing, gradually add the oil in a steady stream. Process until thickened. Store in the refrigerator.

Steps:

• Place oil, ketchup, sugar, vinegar, onion, lemon juice, paprika, and salt into a blender; cover and puree until smooth. Store in refrigerator.

Steps:

• Wash and pat dry chicken. Season with Italian seasoning and white pepper. Coat seasoned chicken with dressing.
• Place in a bowl, cover and refrigerate anywhere from 30 minutes to overnight. The longer you marinate the better the taste.
• To Bake: Place chicken in a 13x9 baking dish coated with cooking spray. Cover with foil and bake in 400 degree preheated oven, about 45-50 minutes. Check periodically, may not take as long depending on how fast your oven cooks.