Seven Seas Free Viva Italian Fat-Free Dressing

Seven Seas® Free Viva Italian Fat-Free Dressing
Seven Seas dressings were first introduced by Anderson Clayton Foods back in 1964, when the trend toward fat-free foods was in its infancy. Kraft Foods later picked up the brand, and Seven Seas today ranks number four in sales of salad dressings in the United States. Here's our special technique to creating a delicious clone of Seven Seas spice-filled fat-free Italian dressing straight out of the latest TSR low-fat cookbook, using a secret combination of water, cornstarch and gelatin where the fat used to be.

1 1/3 cups water
1 1/2 tablespoons granulated sugar
2 teaspoons cornstarch
1 teaspoon salt
1/2 teaspoon dried minced onion
1/2 teaspoon dried minced garlic
1/2 teaspoon finely minced red bell pepper
1/2 teaspoon Italian seasoning
1/4 teaspoon gelatin
1/2 cup white vinegar
1 teaspoon dry nonfat buttermilk

1. Combine water, sugar, cornstarch, salt, onion, garlic, bell pepper, Italian seasoning, and gelatin in a small saucepan. Whisk to dissolve cornstarch, then set pan over medium/low heat.
2. Heat mixture until boiling, stirring often. When mixture begins to boil, cook for 1 additional minute, stirring constantly, then remove from heat.
3. Add vinegar and dry buttermilk to saucepan and stir. Transfer dressing to a covered container and refrigerate-- preferably overnight--before serving.
Makes 1 1/2 cups.

Red Lobster Creamy Caesar Dressing

RED LOBSTER CREAMY CAESAR DRESSING
Serving Size : 12
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3/4 c Bottled Italian dressing
1 tb Parmesan -- grated
1 tb Sugar
1/3 c Mayo
1 t Anchovy paste -- or Soy sauce

Combine all with wire whisk. Keep refrigerated. Use in a week.

Red Lobster Caesar Dressing w/ Variations

RED LOBSTER CAESAR DRESSING W/VARIATIONS
Serving Size : 1
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1/4 c Mayo
1/4 c Bottled Hidden Valley Ranch
1/4 c Wish bone Italian Dressing
1 tb White vinegar
1 tb Water

Combine all ingredients with wire whisk until perfectly smooth and creamy. GREEK DRESSING-Add 1/4 ts cumin powder, whisking well. CREAMY CAESAR-Add 1 ts anchovy paste or 1 tb soy sauce and 2 tb sour cream. Refrigerate dressing tightly covered to use in
30 days. Do not freeze.

Outback Steakhouse Ranch Salad Dressing

Outback Steakhouse® Ranch Salad Dressing
This always-popular growing restaurant chain makes a tasty version of creamy ranch dressing for its house and Queensland salads. To get the same unique flavor and creaminess of the original at home, mates, you'll need just one teaspoon of Hidden Valley ranch salad dressing mix swimming in there with the mayo and buttermilk and other spices. Since there's three teaspoons
of dressing mix per packet, you'll be able to stretch one envelope three times as far, by crackey!

1 teaspoon Hidden Valley Ranch salad dressing mix (buttermilk recipe)
1 cup mayonnaise
1/2 cup buttermilk
1/4 teaspoon coarse grind black pepper
1/8 teaspoon paprika
1/8 teaspoon garlic powder =

1. Combine all ingredients in a medium bowl. Mix well.
2. Cover bowl and chill dressing for at least 30 minutes before
serving.
Makes 1 1/2 cups

Outback Steakhouse Caesar Salad Dressing

Outback Steakhouse® Caesar Salad Dressing
Ask and you shall receive. To answer many requests, I've whipped up this killer clone for the mouth-watering caesar salad dressing from America's favorite steakhouse chain. You can't buy it in the stores, but now you can make it from scratch in mere minutes. Best of all, this dressing keeps for weeks and weeks in the fridge in a covered container (if it's even around that long).

1 cup mayonnaise
1/4 cup egg substitute
1/4 cup grated parmesan cheese
2 tablespoons water
2 tablespoons olive oil
1 1/2 tablespoons lemon juice
1 tablespoon anchovy paste
2 cloves garlic, pressed
2 teaspoons sugar
1/2 teaspoon coarse ground pepper
1/4 teaspoon salt
1/4 teaspoon dried parsley flakes, crushed fine

1. Combine all ingredients in a medium bowl. Use an electric mixer to beat ingredients for about 1 minute.
2. Cover bowl and chill for several hours so that flavors can develop.
Makes approximately 2 cups.

Outback Steakhouse Bleu Cheese Dressing

Outback Steakhouse® Bleu Cheese Dressing
If you've had the Kookaburra Wings from Outback, then you've tasted the chain's thick and creamy bleu cheese dressing served up on the side. Use this stuff when you need an excellent dipping sauce for your next batch of wings, or just pour it over a salad and dive in.

1 cup mayonnaise
2 tablespoons buttermilk
1 tablespoon crumbled bleu cheese
1/8 teaspoon coarse ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon garlic powder

1. Mix all ingredients together by hand in a small bowl until smooth.
2. Cover and chill for 30 minutes before serving.
Makes 1 cup.

Kraft Thousand Island Dressing

Kraft® Thousand Island Dressing
Here's a quick clone for one of the best-selling thousand island dressings around. Use this one on salads or on burgers (such as the In-N-Out Double-Double clone) as a homemade "special sauce." It's easy, it's tasty, it's cheap and it can be made low fat simply by using low-fat mayo. Dig it.

1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon white vinegar
2 teaspoons sugar
2 teaspoons sweet pickle relish
1 teaspoon finely minced white onion
1/8 teaspoon salt
dash of black pepper

1. Combine all of the ingredients in a small bowl. Stir well.
2. Place dressing in a covered container and refrigerate for several hours, stirring occasionally, so that the sugar dissolves and the flavors blend.
Makes about 3/4 cup.

Islands China Coast Salad Dressing

Islands® China Coast Salad Dressing
Here's a cool recipe that clones a favorite from the 30-store
Islands chain of restaurants. This California/Arizona chain
is known for it's hand-made burger buns, specialty sandwiches
and taco platters with names like Shorebird, Pelican, Sandpiper,
Baja, Northshore and Island Fish. Some people, though, go to the
Islands just for a scrumptious salad that's dressed with this top
secret formula. Here's the Top Secret Recipes version of the
delicious Asian dressing that's poured over the China Coast Salad
-- it's a huge bowl filled with sliced chicken breast, lettuce,
red cabbage, julienned carrots, fried noodles, sesame seeds,
mandarin orange wedges and chives. But's it's the dressing that
pulls it all together. In fact, many diners think the dressing's
so good they ask for extra and discreetly smuggle it home. Well,
no more smuggling required. Now, with this simple formula, you
can make your own clone at home and use it on any salad combination.

1/2 cup mayonnaise
5 tablespoons rice vinegar
2 tablespoons sugar
2 tablespoons sesame oil
1 tablespoon soy sauce
1/4 teaspoon garlic powder

Combine all ingredients in a medium bowl and mix with an electric
mixer until well-blended and sugar is dissolved. Chill.

Hidden Valley Ranch Dressing Mix-dressing

Hidden Valley Ranch Dressing Mix-dressing
Yield: 1 pint

Powder Mix
15 2" square saltines
2 c Dry minced parsley flakes
1/2 c Dry minced onions
2 tb Dry dill weed
1/4 c Onion salt
1/4 c Garlic salt
1/4 c Onion powder
1/4 c Garlic powder

Salad dressing
1 tb Mix
1 c Mayo
1 c Buttermilk

Put crackers through blender on high speed until
powdered. Add parsley, minced onions and dill weed.
Blend again until powdered. Put into bowl. Stir in
onion salt, garlic salt, onion powder and garlic
powder. Put into container with tight-fitting lid.
Store at room temp for 1 year. Makes 42- 1 tablespoon
servings.
TO USE MIX-Combine mix, mayo and buttermilk. Yield 1
pint.

Good Seasons Italian Salad Dressing Mix

Good Seasons® Italian Salad Dressing Mix
Here's a clone for the instant dressing mix you buy in the
little .7-ounce packets. When added to vinegar, water, and
oil, you get one of the best-tasting instant salad dressings
around. But what if you can't find the stuff, or it is no
longer sold in your area, as I've heard from so many? Or maybe
you want to save some money and make a bunch of your own?
Just use the recipe below to make as much dry mix as you want,
and save it for when you need instant salad satisfaction.
I've used McCormick lemon pepper in the recipe here because
it contains lemon juice solids that help duplicate the taste
of the sodium citrate and citric acid in the real thing.
The dry pectin, which can be found near the canning supplies
in your supermarket, is used as a thickener, much like the
xanthan gum in the original product.

1 teaspoon carrot, grated and finely chopped
1 teaspoon red bell pepper, finely minced
3/4 teaspoon McCormick lemon pepper
1/8 teaspoon dried parsley flakes
1 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
2 teaspoons sugar
1/8 teaspoon black pepper
2 teaspoons dry pectin
pinch ground oregano

1. Place the carrot and bell pepper on a baking pan in an oven
set on 250 degrees for 45 to 60 minutes, or until all of the
small pieces are completely dry, but not browned.
2. Combine the dried carrot and bell pepper with the other
ingredients in a small bowl. Mix can be stored in a sealed
container indefinitely until needed.
3. When ready to use, pour 1/4 cup of vinegar into a cruet or
jar. Add 3 tablespoons of water, then the dressing mix. Seal
and shake vigorously. Add 1/2 cup of oil and shake until well
blended.
Serves 8 to10.

Good Reasons Italian Dressing

Good Reasons Italian Dressing
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1 Tbls Garlic Salt
1 Tbls Onion Powder
1 Tbls Sugar
2 Tbls Oregano
1 Tsp Pepper
1/4 Tsp Thyme
1 Tsp Basil
1 Tbls Parsley
1/4 tsp Celery Salt
2 Tbls Salt
1 Env. Cup Of Soup Cream Of Chicken Mix
1/4 C Cider Vinegar
2 Tbls Water
2/3 c Oil
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Combine all dry ingr. Store covered at room temp. For dressing: Mix vinegar, water, oil and 2 oz of the dry mix. Shake well. From: GLORIA PITZER "EATING OUT AT HOME"
(CB018) *Also good as a italian spice blend
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NOTES : Yield One Serving

Boston Chicken Stuffing

Boston Chicken Stuffing
Yield: 8 side dish
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10 oz Can sliced carrots; undrain
4 oz Can slices mushrooms;undrain
14 oz Can chicken broth
2 Ribs celery; cut 4-5 pieces
1 tb Rubbed sage
12 ts Poultry seasoning
1 tb Chicken bouillon powder
3 tb Bottled liquid margarine or
-melted butter or margarine
3 English muffins; cut into
-1/2" cubes with crumbs
8 oz Bag unseasoned croutons
1 tb Dry parsley; minced
2 tb Dry minced onion
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When you open the can of carrots, run the blade of a
paring knife through them right in the can so that
you've reduced them to tiny bits without mashing them.
Empty it then into a Dutch oven. Add the mushrooms;
set aside. Empty the cam of broth into the blender and
add the celery along with the sage, poultry seasoning,
bouillon powder and margarine. Blend a few seconds on
high speed, only until celery is finely minced.
Meanwhile, add the English muffin cubes, (crumbs too),
croutons, parsley and onion to the Dutch oven. Pour
blender mixture over and stir to combine with rubber
bowl scraper until completely moist. Cover with a lid
and bake at 350~ about 45 minutes to an hour or until
piping hot. Refrigerate leftovers to use within a
week. Freeze to use within 4 months.

Bob Oven's Colonial Dressing

BOB "OVEN'S " COLONIAL DRESSING
Serving Size : 1
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1 c Water
1/8 c Cornstarch
1/2 c Vinegar -- light or dark
1 c Sugar
1 t Onion powder
1 tb Salt
1/4 c Butter or margarine
1/2 ts Pepper
1 t Celery salt
1 tb Celery seed
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Put water and cornstarch
into blender on High speed for 1 minute or until
smooth. Transfer to a 2 1/2 qt. saucepan. Cook mixture
over Medium High heat, stirring constantly as you
begin to add each of the remaining ingredients,
stirring well after each addition. Cook and continue
stirring until it begins to thicken and become quite
smooth. Let it cool completel before pouring into a
refrigerator container. Cap tightly. Kepps for about
weeks. Do Not Freeze. Makes 2
1/2 cups. Variations: Creamy Italian Colonial:
to one recipe (above) add 1 Tbsp. prepared mustard, 1
Tbsp. light corn syrup, 1 Tbsp. dry oregano leaves,
1/2 tsp. garlic powder and 1/2 cup mayonnaise. Stir to
combine well. Keep refrigerated. Makes about 3 cups.
Do Not Freeze. Catalina Colonial: To one recipe
(above) add: 1 cup catsup and 1/2 cup sweet pickle
relish. Makes 3 1/2 cups. Creamy Onion Dressing: To
one recipe (above) stir in: 8 ounce carton onion chip
dip. Makes 3 cups. Do Not Freeze. Slaw Dressing: To
one recipe (above) stir in: 1/2 cup sour cream, 1/2
cup mayonnaise. Use within one week of preparing.
Makes 3 cups. Do Not Freeze.

Big Boy's Blue Cheese Dressing

Big Boy's Blue Cheese Dressing
Serving Size : 2 Preparation
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1/2 Cup Sour cream
1/2 Cup Milk
1 Cup Kraft mayo
4 Ounces Blue cheese -- crumble
1/8 Teaspoon Onion powder
Use electric mixer to combine all ingredients until smooth. Tightly
cover and refrigerate.
Use within 10 days

Bennigan's Hot Bacon Dressing

Bennigan's Hot Bacon Dressing
Serving Size : 1
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2 ounces Bacon grease
1/4 pound Red onion -- dice fine
2 cups Water
1/2 cup Honey
1/2 cup Red wine vinegar
2 tablespoons Dijon mustard
1 1/2 tablespoons Cornstarch
1 tablespoon Tabasco
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Place the bacon grease in a saucepan over medium-high heat. Add the
onions and saute until the onions start to blacken. While the onions
are carmelizing, in a mixing bowl place the water, honey and red wine
vinegar. Using a wire whisk, mix the ingredients well. Add the
cornstarch and whisk well. After the onions have carmelized, add the
Dijon mustard to the onions and stir together with a rubber spatula.
Add the water, vinegar, pepper (sic.) honey and cornstarch to the
mustard and onions and mix. Continue stirring until mix thickens and
comes to a boil. Remove from heat and store in refigerator until
needed. Note: To reheat use a double boiler. I put the tabasco on the
ingredient list if you like it. In differnt parts of the country
Bennigan's omits this ingredient.

Benihana Ginger Salad Dressing

Benihana® Ginger Salad Dressing
As far as salad dressings go, this is one of the
most requested, and tasty. At the Benihana chain
of hibachi grill restaurants, you are served a
side salad before your meal that is doused with this
tangy, slightly sweet, fresh ginger dressing.
This Top Secret Recipes version of that dressing
is a real cinch to make, once you've got the ingredients.
Just dump everything into a blender, whiz it, and you're set.
Although this recipe is inspired by the many variations of
the clone recipe that are floating around (and that I have
received by e-mail), you should know that this is an
original never-before-published creation that comes closer
to the original product than any other version I have seen.
See what you think.
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1/2 cup minced onion
1/2 cup peanut oil
1/3 cup rice vinegar
2 tablespoons water
2 tablespoons minced fresh ginger
2 tablespoons minced celery
2 tablespoons ketchup
4 teaspoons soy sauce
2 teaspoons sugar
2 teaspoons lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
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1. Combine all ingredients in a blender. Blend on high speed for
about 30 seconds or until all of the ginger is well-pureed.
Makes 1 3/4 cups.