Uncle Bills Balsamic Vinegar Dressing Recipes

Steps:

• Combine the olive oil, balsamic vinegar, honey, Dijon mustard, shallot, garlic, salt, and black pepper together in a glass jar with a lid. Replace lid on the jar and shake vigorously until thoroughly combined.

Steps:

• Purchase an 8 ounce sliced loaf of day old bread, such as homemade, sour dough or Italian bread.
• Cut into 1/2" cubes and place on cookie sheets to dry for at least 1 day or dry in a 250 F oven for about 30 minutes.
• I prefer to buy bread rather than purchasing bread cubes or bread crumbs.
• In a large frying pan, add butter or margarine, onions, green and red peppers, celery and saute' for about 10 minutes; DO NOT BROWN.
• Add chicken soup base and stir well.
• Saute' for 5 minutes longer on medium-high heat.
• In a large mixing bowl, add beaten eggs and milk and mix well.
• Add dried bread cubes and mix well to coat.
• Add mushrooms and mix again.
• In a small bowl, mix together poultry seasoning, ginger, salt, parsley, dill weed, granulated garlic powder, black pepper and mix well to combine.
• Sprinkle mixture over dressing and mix well.
• Add crushed soda crackers and mix well.
• Dressing should be only slightly moist when squeezed and should just hold together.
• If dressing is still too moist, add more crushed cracker crumbs until the desired texture is achieved.
• Adjust spices to taste.
• You may wish to add some dried sage if desired.
• Line the cavity with cheese cloth leaving enough cloth so that it protrudes outside the cavity. Stuff dressing loosely, DO NOT PRESS TIGHTLY, as it will not cook properly.
• You can also wrap the dressing in double aluminum foil and bake in the oven along with your turkey or separately at 400 F for about 1 1/2 hours.
• When the turkey is cooked, pull out the cheese cloth with the dressing. Leaves the cavity clean and you do not need to dig the dressing out.
• NOTE: I prefer to cook the dressing in double aluminum foil in the oven.

Steps:

• Crispy wraps are purchased already washed and ready to use.
• In a large bowl, add spinach, chicken, carrot, cauliflower, sweet red pepper, onion, celery, chick peas, black olives, tomato, salt and black pepper; toss to mix well.
• In a small bowl, whisk together olive oil and cider vinegar.
• Pour dressing over the filling mixture and toss lightly to coat well.
• Divide mixture evenly into 4 equal amounts.
• Spoon into four crispy wraps.
• Sprinkle grated cheese over each crispy wrap.
• You may pick up the open sandwich wrap and eat it or cut into pieces if this suits you best.
• NOTE: You can also use red kidney beans instead of chick peas.
• You can also use canned solid tuna preserved in water instead of chicken.
• You may also make a dressing using 1/2 cup of mayonnaise and 1 teaspoon of freshly squeezed lemon juice.
• Adjust the amount of dressing you use to suit your taste.
• SECOND NOTE:.
• CRISPY WRAPS are the newest grown lettuce, a cross between Romaine Lettuce and Iceberg lettuce. You can use Romaine Hearts if you are not able to get CRISPY WRAPS as they are sold by that name.
• If using Romaine Hearts, just break or cut off the heavy stem and use only the tender leaves as the wrap. These tender leaves are boat shaped and that is where you place the filling.

Steps:

• In a large cooking pot, add water and bring to boil.
• Add quartered potatoes, crushed tomatoes including liquid, onion, carrots, beans, chicken soup base and bring to boil.
• Reduce heat, cover and simmer for 15 to 20 minutes or until potatoes are tender.
• Remove potatoes into a bowl and mash.
• Add 3 tablespoons of butter and 1/4 cup of whipping cream to the mashed potatoes and mix well to blend; set aside.
• To soup pot add 2 tablespoons of butter, cubed potatoes, celery, small peas, dried dill weed, salt, pepper and simmer for 10 minutes or until potatoes are just tender.
• Add mashed potato mixture and stir well.
• Bring soup just to boil.
• Adjust seasonings to taste.
• Serve hot.