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Old 03-20-2008, 08:10 AM   #11
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Originally Posted by Goodweed of the North View Post
The dinner will be chili with cornbread and salad. I don't want to use store bought dressings, but want to send my DW with great home made dressings. Any help would be appreciated. Thanks in advance.

Seeeeeya; Goodweed of the North
This sounds pretty good: Recipes : Tomato-Avocado Salad with Lime-Toasted Cumin-Cilantro Vinaigrette : Food Network I haven't tried it, though. HTH.
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Old 03-20-2008, 04:10 PM   #12
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I've had dinner guests refuse to leave my house without this recipe:


CHEF CAINE’S SOUTHWEST CAESAR DRESSING


1 cup Mayonnaise
3 tbs Lemon juice
2 tbs Soy sauce
2 tbs Grated Cotija cheese
1 tsp Brown sugar
½ tsp New Mexico chili powder
½ tsp paprika
¼ tsp Cayenne pepper
Salt and pepper to taste
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Old 03-20-2008, 04:49 PM   #13
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Originally Posted by Caine View Post
I've had dinner guests refuse to leave my house without this recipe:


CHEF CAINE’S SOUTHWEST CAESAR DRESSING


1 cup Mayonnaise
3 tbs Lemon juice
2 tbs Soy sauce
2 tbs Grated Cotija cheese
1 tsp Brown sugar
½ tsp New Mexico chili powder
½ tsp paprika
¼ tsp Cayenne pepper
Salt and pepper to taste
I'm going to have to try this. I have everything but the Cotija cheese. Is there something I can sub? I have imported Parm. Reg., goat cheese, Monterey Jack, sharp cheddar and Gruyere at home.
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Old 03-21-2008, 02:31 PM   #14
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Quote:
Originally Posted by GotGarlic View Post
I'm going to have to try this. I have everything but the Cotija cheese. Is there something I can sub? I have imported Parm. Reg., goat cheese, Monterey Jack, sharp cheddar and Gruyere at home.
Cotija cheese has been referred to as "Mexican Parmesan", so parm would be an acceptable substitute.
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Old 03-21-2008, 02:40 PM   #15
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Originally Posted by Caine View Post
Cotija cheese has been referred to as "Mexican Parmesan", so parm would be an acceptable substitute.
Cool, thanks
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Old 03-21-2008, 03:09 PM   #16
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never heard of cojita cheese, but if it's like parm, try "tropical" brand queso blanco.

i've used it in chicken parm and it was tough to tell the difference from mozz.
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Old 03-21-2008, 03:29 PM   #17
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Well, I made a blackberry vinagerette that tasted suprisingly like a good balsamic vinager, a ranch, a very good Italian, and a russian with chili powder added for good measure. They all were scarffed up by the guests who asked if they could have them. The only one I hated to give away was the Italian. I made it with apple cider vinager and Carapeli brand EVOO. The spices used were dried oregano, sweet basil, a touch of crushed rosemary, salt, garlic, and the kicker - powdered mustard, which acted as the emulsifier and kept the oil and vinager from seperating. For the liquids, I used 1 part vinager, one part oil, and 2 parts water. It all sat in the fridge overnight. That let the flavors combine well.

The recipes on this thread look amazing and I will be trying all of them over a period of time. Thanks everyone. You rock.

Seeeeeeya; Goodweed of the North
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