This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Add everything to a pint mason jar (or any small jar), cap, then shake. As easy as that.
Use on a salad, enjoy.
Notes
Variants: 1. Add a tablespoon of herbs such as dill, basil, parsley, cilantro, mint, or thyme. 2. Add a minced clove of garlic. 3. Add a teaspoon of grated ginger. 4. Add a tablespoon of horseradish. 5. Add a teaspoon of Dijon mustard. 6. Add a teaspoon of honey. 7. Use white wine vinegar in place of rice vinegar.Used in Recipes Listed on this Site:
Place all ingredients in a mixing bowl and grab a whisk. Whisk until the dressing comes together as a smooth sauce, the mayo is what does this for you.
This comes from a good friend in Thailand that has perfected Ranch Dressing, based on 1. store bought prepared dressing is expensive, and 2. it is also flavorless for what you get.
This is from a good American friend, Brian, who lives in northeastern Thailand, and he makes this often. Brian's words "In keeping with the spirit of simple and inexpensive recipes, here's my version of Bleu Cheese dressing." I know Brian well, if he provides a recipe or shortcut to my site, he makes it often, and it will be good. I made this on 7 Dec 2018, and it is nothing short of perfect!
1cupwhipping cream, or sour cream, buttermilk, or plain milk
1teaspoonWorcherstershire sauce
2tablespoonsrice vinegar, or white wine vinegar, apple cider vinegar, or white vinegar
1tablespoonfresh chives, finely chopped, or spring onion greens
salt and cracked black pepper, to taste
Instructions
First thing with the cheese, place that in the freezer for 1-2 hours. Feel free to add a bit more if you like.
When you are ready to start, and the cheese is good and firm, in a mixing bowl, combine the mayo and whipping cream.
Finely grate the cheese, the finer the cheese, the flavor develops more. If desired, reserve some of the cheese to crumble in to make a chunky dressing. I used the fine holes on my box shredder, this gives perfect fine and crumbled at the same time. The cheese is Emborg Danablu from Denmark (I don't skimp on good quality cheese).
Add the cheese to the milk and cream mixture, then mix in the remaining ingredients. Season with salt and black pepper to taste.
Cover and place in the fridge for at least 2 hours before use. The longer it chills, the better the flavors blend together. Use on your favorite green salad. Enjoy.
This is another shortcut to make Ranch Dressing Mix, used either as the packet mix for slow cookers, casseroles, etc, or as a salad dressing, this is a no salt version.
Toss the chopped cabbage with the vinegar and olive oil to coat evenly. Add the sugar, and salt and pepper to taste and toss again. Refrigerate until ready to serve.
I have not tried any of these but will in the near future and give my results, 250 grams of dry pasta (½ lb), then cooked, should be fine with these, but if you do make one of these, please post a comment with your findings. Add what ever you added for other ingredients.
Cook the bite size pasta of your choice in a pot of boiling salted water until tender, then cook 1 minute more, drain, rinse under colder water to stop the cooking process, drain well, and put in a large mixing bowl.
Add additional items to the pasta as you like, such as chopped hard boiled eggs, spring onion, onion, radish, bell pepper, cubed cheese, etc.
Mix the dressing of your choice in a small bowl (or a blender for the Pesto Dressing), pour ¾ of the dressing over the pasta and toss to coat evenly, if needed, add the remaining dressing. Chill for at least 2 hours and serve as a side dish with any meal.
