Pillsbury Complete Cook Book Copyright 2000, 2006
1/2 cup olive oil I used canola oil
1/2 cup mayonnaise leave this out if you don't want a creamy dressing
3 tablespoons white wine vinegar I used rice wine vinegar
1 tablespoon chopped onion
1 tablespoon chopped pimiento, drained
1 tablespoon chopped fresh parsley
1 clove garlic, halved
1/2 teaspoon dried oregano leaves or Italian seasoniong
1/4 teaspoon salt
1/8 teaspoon pepper
1. In jar with tight-fitting lid, combine all ingredients; shake well. Refrigerate at least 2 hours to blend flavors.
2. Before serving, remove garlic; shake well. Store in tightly covered container in refrigerator.
I had a hankering for a creamy Italian dressing. I worked for a catering place in high school that served creamy Italian dressing almost every party. This recipe produced a much thinner dressing than the one we used to serve, which is nice. With a thinner dressing, you don't end up using as much.
This is the only recipe I made last night. I free-styled some turkey meatballs and simmered them in jarred (yes, jarred) sauce. I couldn't get Alessio's so I used another somewhat local company, DelGrosso's Tomato and Basil sauce, and it was delicious. Along with some garlic bread made from homemade Italian Bread that I had in the freezer, it was a very nice dinner, with plenty leftover which I divided up into future lunches.
Expect things to get very simplistic around here. It's my goal to spend as little time in the kitchen as possible right now. I may change my mind tomorrow but right now, there's just too much else to do.
Blast From The Past: Light Spaghetti and Turkey Meatballs from last month. That recipe for spaghetti and turkey meatballs was very good but I think the fast version I made last night was just as good, maybe even better, probably because I made meatballs the night before and they simmered in the sauce longer than the America's Test Kitchen recipe.
Question of the Day: Do you buy jarred pasta sauce? What brand?