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    You are in: Home / Texas Barby's Public Recipes
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    12 Recipes

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    This light vinaigrette is great on any salad but shines its best on a bed of young spinach leaves, red onion, freshly fried bacon, crumbled boiled egg, and grated Monterrey Jack cheese.

    Recipe #241559

    This basic balsamic dressing is light and refreshing. This dressing is at its best served on a bed of spring mix or variety greens, sprinkled with red onion rings and accented by strawberries and toasted pecans.

    Recipe #240695

    Sweet, with a clean, lightly spiced flavor, this dressing is great on salad, grilled chicken sandwiches, and even a marinade for grilled chicken.

    Recipe #240694

    Merging several other recipes won me this rich dressing to serve with salad, veggie tray, or fried okra. Triple the herb mix and store the excess with your other spices. Use it for croutons, soups, and steamed veggies. Change-ups: Add 1 smashed chipotle pepper and the adobo sauce that clings to it to 1 cup of dressing. Great with Fish Tacos. OR Add 1 smashed avocado doused with lime juice to 1 cup of dressing. Great with anything.

    Recipe #240441

    Veggie trays become stars when accompanied by this delightful dip. Mushrooms and tomatoes benefit the most. I got this recipe from a friend in the Texas Hill Country.

    Recipe #240437

    VMS is a great make-ahead recipe and goes well with a salad bar or grill fest. It is an easy dish to take to a picnic or covered-dish affair. The short prep time includes clean-up.

    Recipe #240432

    I should call this Disappearing Cole Slaw because that is a better description. If I had read the recipe first, I might never have tasted it but give it a try. This slaw is the perfect take-along for a covered dish affair. Add the dressing at the last minute to preserve the crunch.

    Recipe #174787

    Vinaigrettes are easy. Learn one thing - the ratio - and make any flavored vinaigrette you want. Always start with 1 part acid to 3 parts oil and go from there. Everything else is flavoring. Get creative and use what you have at hand. If you use citrus fruit in the salad, use the juice for the acid in the dressing. Out of red wine vinegar? Try champagne vinegar or other variety such as blueberry wine vinegar. We often buy a special ingredient for one recipe; then, we are stuck with the rest of the bottle and no plans. Now is the time to experiment. These proportions work for any flavor vinaigrette but don't bother measuring. Practice and get a feel for it. Dip a lettuce leaf in the mixture to try it; then, adjust flavors to your taste. You are the one who needs to love it. Nutrition labels on bottled dressings allow 2 T per serving - way more than is needed. Look at the cost! And not just in money - fat, calories, carbs... Making your own dressing is CHEAP! You control the quality of ingredients; the food [and nutrition] are real; and the flavor is amazing. Think of the refrigerator space you can clear. Once you try the real deal, you won't go back.

    Recipe #452946

    This punch is beautifully presented in a chilled, crystal pitcher. To double or triple the recipe, make up extra zipper bags of the brandy mixture. Then, open more chilled Champagne and wine, as needed.

    Recipe #255988

    Fake crab? Yuck, you say. But, this versatile salad disappears as quickly as you can serve it. The richness of cream cheese and the combination of sour cream and mayonnaise make this creamy concoction a hit, whether spread on wheat crackers, stuffed in a tomato or avocado half, or served on a bed of greens.

    Recipe #241602

    Lightly sweet, this simple dressing is nice on spring mix or any green salad. The flavor goes great on salad topped with grilled chicken breast.

    Recipe #241561

    This rich, not-overly-sweet punch makes a lovely change from the same old sherbet/gingerale stuff that shows up at most wedding showers.

    Recipe #240428


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