My version of the Dallas Steakhouse favorite. I once asked the Chef, "What is that little "something" flavor in the dressing?" He replied, "Molasses."
Dressing should be used sparingly, more is not better. I recommend chilled plates. Need not limit to spring mix, I often serve over other salad blends as well.
I used to combine a can of tomato sauce with a bottle of Taco Bell Hot sauce to use for home made Enchiritos. I got a craving one day and didn't want to go to the store so I whizzed this up with what I had on hand. This has more body than the other version but you can sub tomato sauce for the canned tomatoes for a smoother version.
I bought V8 Splash Tropical Blend to try but it was too sweet for our taste. Not wanting to waste I whipped up this lemonade. Cold, Tangy, Fruity. Drink as is or freeze hard and eat with a spoon. Original version was made with a can of mango but frozen or fresh are fine too. I don't hate it when a little vodka finds it's way into my serving.
I worked at a restaurant that served broiled tomatoes. Yuck. Then I tried them. YUM! I eventually tweaked to my liking and then turned that taste into a meal. This is best grilled over charcoal with your favorite wood chips, I like hickory or apple wood, but a gas grill is fine too if you have a chip box. If you like your red sauce with a hint of sweet you might like this recipe. Serving with garlic bread (HEAVY on the garlic) is essential and for me is the best part of the dish when dipped in the sauce. If you have a side burner on your grill you can cook your pasta and sauce outside as well. Makes a great meatless meal but I sometimes add grilled shrimp or chicken.
We used to eat fried olive bites at the State Fair of Texas but they got dropped due to the supplier not supplying them . I came up with my own version to satisfy our craving. Good as is but we like to dip in a creamy Greek dip. These can be made ahead and frozen. Allow to come to room temp approx 30 minutes before frying.
A firm, no ooze, no weep pie. Use better chocolate for a better pie. I use a flat whisk for this recipe. Recently made with all dark brown sugar, liked it even better. Texture is best if you allow pie to sit out of fridge for 30 minutes before serving.
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