Easy Dressings And Meat Marinades

I have collected a lot of recipes over the years, I will be posting them as I find them and convert most of them from large volume to a more user friendly size, some of these recipes are authentic others have been tweaked to a particular kitchen that I have worked. Bookmark this page.

DRESSINGS AND MARINADES

Ceasar Salad

CEASAR DRESSING

• 1ea. – Whole egg
• 3/4 cup – Salad oil
• 1 oz. – Red wine vinegar
• 1 oz. – Lemon juice
• 1 tsp. – Parmesan cheese
• 1/4 tsp. – Granulated garlic
• 1/4 tsp. – Sugar
• 1/4 tsp. – Black pepper
• 1/4 tsp. – Salt
• 1/4 tsp. – Accent
• 1/8 tsp. – Dry mustard
• 1/4 tsp.  – Worcestershire sauce

In a small bowl of preferably use an electric mixer, combine the egg and all the seasonings on medium speed.  Add very slowly all of the oil, the red wine vinegar and continue to mix for 1-2 minutes longer on medium speed.
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Oil and Vinegar

OIL AND VINEGAR DRESSING

• 2/3 cup – Cidar vinegar
• 2/3 cup – Vegetable or light olive oil
• 1 tsp. – Garlic fresh minced
• 2-3 ea. – Green onions fine sliced
• 1/2 tsp. – Knorr swiss aromat
• 1 tsp. – Grey poupon dijon mustard
• 1 ea. – Egg yolk
• 2-3 drops – Worcestershire sauce
• Salt and white pepper to taste

Mix all the ingredients well with a wire whisk or shake well in a glass jar.
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VINAIGRETTE DRESSING

Vinaigrette-Dressing

• 0.25 pound – Olive pieces w/pimento,drained,1/8 chop
• 0.5 pound – Pickles,dill,drnd,1/8 chop
• 2 oz. – Pimiento,drnd,1/8 chop
• 2 each – Hard cooked eggs
• 1 tablespoon – Chives fresh,sliced,or green onions
• 0.5 quarts – Clear french dressing

Yield 1 quart
Procedure:

Start by chopping the olives, pickle, pimento, cooked egg and chives, and blend together.
Stir the French dressing well before measuring.  Add ingredients to the clear french dressing and stir to blend. (Clear French Dressing recipe below)
Hold covered and refrigerated in plastic or stainless steel containers.
Make fresh for use. Do not hold for more then two days since egg may spoil.

Clear French Dressing
4 servings
Ingredients:

• 1/2 cup – Olive oil
• 2 tbsp. – Red wine vinegar
• 2 tbsp. – Fresh lemon juice
• 1 tsp. – Sugar
• 1/2 tsp. – Salt
• 1/2 tsp. – Dry mustard
• 1/2 tsp. – Paprika
• 1 dash – Cayenne pepper

Directions:
Mix all ingredients in a small bowl.
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Green tea marinades may improve health profile of beef.

LONDON BROIL MARINADE

• 1 cups – Red wine
• 1/2 cup – Vegetable oil
• 1/4 cup – Lemon juice
• 1 1/2ea. – Onions chopped
• 1/4 bu. – Parsley chopped
• 1 tsp. – Salt
• 1/2tbls. – Cracked black pepper
• 1 tsp. – Rosemary
• 1 tsp. – Basil
• 1 tsp. – Thyme
• 1ea. – Garlic cloves chopped

Procedure:

Mix all the above ingredients together and taste, correct seasoning if necessary.
In a large plastic container, pour a little marinade to bottom of container, then a layer of flank steak, cover with marinade, and again flank steak. Repeat until all the flank is marinated.
Place in refrigerator and leave for a minimum of 2 days, max. 7 days.

Tags: Dressings and Marinades