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Thousand Island Salad Dressing Recipe

I'm terrible at giving instructions, but I'll try to make myself understood.

Since I love salad, and 1000 Island is my most favorite, I make my own, and enough to last a whole week. The meager 16 FL. ounce bottles of salad dressing you buy at the grocery store are sinfully expensive, and they taste awful. I also make Russian, French, Italian, Caesar, Roquefort (blue cheese) dressing, and the dressing for cole slaw, which I also love. I'll eventually be adding the recipes for them.

I made this salsa myself.

I add all the below ingredients into a used, clean 64 FL OZ (2QT) Best Foods Mayonnaise jar, and stir well.

2 cups Mayonnaise (preferably Best Food Mayonnaise. I never use the fat free one, but the regular one. Why? Because when you make a salad, you use lots of vegetables and such a small amount of this salad dressing.

My secret for boiling perfect eggs is to first take the eggs out of the frig. I do this at night, so they'll be a room temperature by the next day. Put the eggs in a pot of water, add lots of salt to the water, bring water to a boil, cover with a lid, lower heat immediately, and steam by simmering for about 1 1/4 hour. When I see at least one of the eggs start to get a little crack on the shell, I know they'll all be ready. Throw out water, and fill over, and over again the pot with cold water. Grab one egg, give a gentle tap, and you will be amazed how the entire egg shell slips off. I have found that if the eggs are very fresh, the peeling process is almost imposible, where you'll end up with an ugly hard boiled egg.

2 cups Mayonnaise
1/2 cup Ketchup (more if desired)
1/2 cup sweet pickle relish
3 tablespoons picante sauce – I feel Pace Picante sauce is the best one. To the picante sauce, add about a teaspoon of crushed red pepper flakes, like the ones you sprinkle on pizza. I add lots more since I love the taste of hot. (I oftentimes make my own, which can also be used as a dip)

Hard boiled eggs mashed with a potato masher (since I love eggs, I add 4 or 5) I leave eggs to a chunky consistency.
A couple of teaspoons water (preferably distilled)

Tip: For the tastiest LAZY picante salsa to be used as a dip, or as chili sauce for tacos or tapatillas, add a jar of Pace Picante Sauce in a bowl. Add crushed red pepper flakes, garlic to taste, diced onions, a dash of white vinegar, and about a teaspoon of cumin. Mix, and refrigerate for at least an hour.

Chop to tiny pieces:
3 stalks Celery
1 small white onion
1 whole Green Bell Pepper, 1/2 Red bell pepper, 1/2 yellow bell pepper

1 teaspoon celery seed (optional
pench of salt
1 teaspoon sugar (or more if you like it pretty sweet) Instead of real sugar, I use 2 little packets of Splenda.
2 Pinches of Garlic
About 2 teaspoons chopped pimentos - (optional)

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( 11 comments — Leave a comment )
Jan. 30th, 2010 03:51 am (UTC)
Strange that nobody's commented yet.

I'm not much of a coleslaw eater. I don't understand it, really -- I like lettuce, and I like spinach, but I don't like cabbage. Go figure.

I'm also one of THOSE people who don't eat dressing with their salad. There's just something about what it does to the lettuce's flavor that I don't care for.

EDIT: Instead of just being a downer, I thought I'd mention a food that I do enjoy: hush puppies. I realize you're Texan and not Louisianian, but do you ever eat those?

Edited at 2010-01-30 08:04 am (UTC)
Jan. 30th, 2010 08:41 pm (UTC)
Do you mean to tell me that you eat salad with nut-ing?!

I LOVE hushpuppies, and never realized they originated in Louisianian, nor did I ever even think of making them myself.

You got me wondering why they're called Hushpuppies, so I just now Yahoo'd it, and found the History of Hushpuppies, but an easy looking recipe, too.

Since I aways have cornmeal in the house, I'm going to try the recipe, and when I do, I'll post a pic of them.
Jan. 31st, 2010 03:41 am (UTC)
Usually, I eat salads plain. I don't know why I dislike vinegar (thus, I don't eat vinaigrette dressings), and thicker dressings tend to hide the flavors of the veggies.
Jan. 30th, 2010 04:14 am (UTC)
It looks good. I'm partial to Pico myself. Really simple to make. Just have to remember a simple 321. 3 parts tomato, 2 parts onions, 1 part celantro, then one serano pepper or part if you don't like it very hot and kosher salt or sea salt to taste. Refrigerate and serve with chips. Yummiest thing ever.

Lots of people use halapeno peppers but seranos are hotter and have a cleaner taste to me.

Jan. 30th, 2010 09:52 pm (UTC)
I've been trying to find a picture I took sometime ago of a Pico I made, but can't find it. I'll continue until I do, and when I do I'll post the pic again, along with the instructions. The way I make it is just a little different from yours.

And you're right, Pico de Gallo is the yummiest thing ever!
Jan. 30th, 2010 12:09 pm (UTC)

I'll have to try that at some point... Thousand Island is my favourite dressing!
Jan. 30th, 2010 08:16 pm (UTC)
Try it, and you'll never buy again!

I'm the type of cook who rarely measures. I just put a dab here, and a spash there. When you try the recipe, follow my instructions, but then start adding a little of this, or that, until you get the taste you want.
Jan. 30th, 2010 06:27 pm (UTC)
Not much a cook
thanks for sharing, I will try my best to make this great mixture.Your Furry Freak Bro
Jan. 30th, 2010 08:17 pm (UTC)
Re: Not much a cook
Do try it! It's so darn good, my Furry Freak Bro!

I really like your icon!
Jan. 30th, 2010 11:25 pm (UTC)
You are an amazing woman!
Feb. 1st, 2010 11:35 pm (UTC)
Thank you Tig. I think you're an amazing man!
( 11 comments — Leave a comment )

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