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Ranch dressing is a savory, creamy American salad dressing usually made from buttermilk, salt, garlic, onion, mustard, herbs (commonly chives, parsley and dill), and spices (commonly pepper, paprika, and ground mustard seed) mixed into a sauce based on mayonnaise or another oil emulsion. [1]
Some croutons are prepared with the addition of cheese. [3] Nearly any type of bread—in a loaf [1] or pre-sliced, with or without crust—may be used to make croutons. Dry or stale bread [1] or leftover bread is usually used instead of fresh bread. Once prepared, the croutons will remain fresh far longer than unprepared bread.
Water makes up about 7% to 8% and egg yolks about 6%. Some formulas use whole eggs instead of just yolks. The remaining ingredients include vinegar (4%), salt (1%), and sugar (1%). Low-fat formulas will typically decrease oil content to just 50% and increase water content to about 35%. Egg content is reduced to 4% and vinegar to 3%.
Some food writers claim that Theo Rooms, a chef at the Blackstone Hotel in Chicago, invented the dressing during the same period. [12] [15] [16] The earliest print reference to Thousand Island dressing was in 1912, [17] and recipes for different versions of the dressing begin to appear afterward throughout the U.S. [18]
croutons; Topped with grilled chicken. Variations include varying the leaf, adding meat such as grilled chicken or bacon, or omitting ingredients such as anchovies and eggs. [21] While the original Caesar's in Tijuana uses lime juice in their current recipe, most modern recipes use lemon juice or vinegar.
Each recipe also contained a short history and variations. [10] Lorrie Gutman of the Tallahassee-Democrat stated it was "one of the most interesting recipe books I've ever read". [11] Cronin retired from Campbell's Soup Company in 1993 [12] but worked as a consultant to Campbell's into her 60s. [1]
According to one legend, McIlhenny was given tabasco peppers and a recipe for tabasco sauce by a friend, plantation owner Maunsel White, who died in 1863 [3] – though company legend says McIlhenny himself invented the sauce between 1866 and 1868.
A.1. Sauce in the US includes tomato purée, raisin paste, spirit vinegar, corn syrup, salt, crushed orange purée, dried garlic and onions, spice, celery seed, caramel color, potassium sorbate, and xanthan gum. [9] The 'Original' A1 recipe exported to the USA dramatically differs from the versions sold in the UK and in Canada. [6] A.1.