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Old 03-15-2007, 10:39 PM   #21
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Italian Dressing: use the cruet with measure lines. EVOO, wine vinegar,
use 1/2 package of the Good Seasonings. A little balsamic vinegar. And if you like some of the ingredients Uncle Bob uses in his recipe. This will make a smaller amount. I leave mine on the kitchen counter. Gone in a couple of
salads.
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Old 03-16-2007, 09:41 PM   #22
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Quote:
Originally Posted by Uncle Bob
I added 3 or maybe 4 anchovy fillets tonight...You are right...Fantastic!!
Glad you agree Uncle Bob. I have made it 2 more times since then and just love it. I think I'll try 3 anchovy fillets next time. I have only been using one. Great with homemade croutons also-- they soak up the dressing and the flavor is wonderful.
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Old 03-16-2007, 09:57 PM   #23
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Quote:
Originally Posted by lovecd
Glad you agree Uncle Bob. I have made it 2 more times since then and just love it. I think I'll try 3 anchovy fillets next time. I have only been using one. Great with homemade croutons also-- they soak up the dressing and the flavor is wonderful.
Night before last I made a batch and used a whole can of Anchovy.
I am beginning to sread it on french bread...I am hooked!!
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Old 03-18-2007, 10:49 PM   #24
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Would this be a good Italian dressing to marinate chicken in? Sounds interesting.
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Old 03-19-2007, 08:31 AM   #25
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Quote:
Originally Posted by Skits-O-phreniC
Would this be a good Italian dressing to marinate chicken in? Sounds interesting.
Skits...

I would not recommend the recipe that I posted as marinade for chicken.
I don't think it would do a good job. However; depending on how you prepare your chicken it could be used as a "sauce" of sorts. Maybe on the side. I love the stuff and can eat it on just about anything. First time try it on a salad or maybe to dip bread in...then you can let your imagination take to.............

Do enjoy..!!
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Old 03-19-2007, 03:12 PM   #26
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Quote:
Originally Posted by Skits-O-phreniC
Would this be a good Italian dressing to marinate chicken in? Sounds interesting.
I agree with Uncle Bob. I think this dressing would be great served as a sauce over grilled chicken, but I would not recommend using it as a marinade. Hope you enjoy it!
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Old 03-22-2007, 11:53 PM   #27
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I always use dijon mustard, olive oil, balsamic, red wine vinegar, garlic and whatever herbs (usually basil, thyme, and oregano) I have on hand. I love it but I am going to try some of these ides to spice it up!
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Old 03-23-2007, 12:20 AM   #28
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Quote:
Originally Posted by Uncle Bob
2 Jars Small Capers... 3-4 oz jars
6-8 toes ga-lick
8 oz EVOO
Fesh ground black pepper

Blend capers and ga-lick
add oil...add pepper

No salt needed...as capers and juice take care of that!

Ya'll Enjoy this one!
This is the beginning of the best Caesar dressing! Add some fresh grated Parmesan cheese, a few shakes of red wine vinegar, a little egg substitue, some Dijon mustard and you've got a great Caesar salad dressing!

I can't wait to try this Uncle Bob - it sounds lovely. How about your recipe drizzled over some grilled salmon?
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Old 03-23-2007, 07:38 AM   #29
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Drizzled over salmon!!! I have not thought of that one. I do thank you for the idea...Salmon is on the menu for tonight so guess what I am gonna do

Last batch I did use a splash or two of vinegar...It was a little thick, maybe from a whole can Anchovy that I added..

Do Enjoy!!
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Old 04-17-2007, 10:59 PM   #30
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okay, bought the capers.
have the anchovie
have the evoo
have the black pepper
now it's time to get out the blender
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