Taco Salad

                                    My not so pretty- Taco Salad
My kids wanted me to post my taco salad recipe, so they would have it handy.
It's not attractive, but they love it. This makes a HUGE bowl.
If you think you are going to have leftovers, don't add the beef mixture to the salad. Reheat the beef in the microwave, then add it to individual portions.

Ingredients:

For the taco meat:
2lbs. ground chuck
2 envelopes of taco seasoning (I like Taco Bell brand)
1cup water

For the dressing:
1 large jar of prepared salsa
16oz. sour cream

Salad:
1 head of lettuce-chopped or shredded
1 bag of nacho cheese Doritos-crushed
5 roma tomatoes-diced
8oz. shredded sharp cheddar cheese

Preparation:
Brown the beef. Drain the pan drippings and return the beef to the pan.
Add the seasoning and water. Simmer until most of the water has evaporated.
Dump the beef into a colander (over a bowl), and allow it to drain, while you are preparing the salad.
Combine the dressing ingredients. Set aside.
Combine the salad ingredients.
Mix the dressing into the salad.
Add the beef and mix to combine. Serve.

Mixed Citrus Vinegar

                                  Mixed citrus vinegar and vinaigrette


The funny thing about this vinegar, is that the finished product doesn't taste or smell like vinegar, just citrus juice.

Mixed Citrus Vinegar:
2 oranges- sliced- I prefer to use Minneola tangelos
1 lemon- sliced
1 lime- sliced
3 cups white vinegar
a large jar with a lid-I use a gallon pickle jar
A wine bottle to store the finished vinegar

Preparation:
This makes enough to fill a wine bottle.
Add the citrus slices and vinegar to the jar. Place the lid and put it in a dark cool place.
Allow to rest several days- up to 2 weeks.
The vinegar will mellow a bit as it steeps, but you can use a milder vinegar such as rice or white wine vinegar. both are considerably more expensive.

 No need to shake or stir.

 Strain and discard the fruit. If you press the fruit, your vinegar will become cloudy. You will still have a bit of sediment floating in the vinegar, which can be removed by pouring it through a cheesecloth a few times.
Pour it into a wine bottle.

                                     Mixed Citrus Vinegar steeping.

For the vinaigrette:
This makes enough for 2 servings of salad.
4Tbl. mixed citrus vinegar
4Tbl.sugar
1/2tsp. poppy seeds
3Tbl. salad oil

Preparation:
Place all ingredients in a blender. Mix on high speed for 5 minutes to allow the oil to blend.Serve.

Homemade Honey-mustard Salad Dressing

  Homemade Honey-mustard salad dressing with Grilled butterfly porkchop sandwich
 I love this recipe, perfect. Makes 1/2 cup.

Ingredients:
2Tbl. honey
2Tbl. Dijon mustard
2Tbl. cider vinegar
2Tbl. sugar
1/4 cup salad oil
Preparation:
Add everything except the oil to a blender, blend on low for a few seconds.
Add the oil, pouring it in very slowly, while blending.
Replace the lid and blend on high for five minutes, to blend in the oil.
Chill and serve.

Sweet Onion Salad Dressing

Sweet Onion Salad Dressing - Really close to Ken's Steakhouse Sweet Vidalia dressing

I have been working on this for 2 years, finally got it. Not only is it a great salad dressing, but also good in recipes. Sweet onion teriyaki wraps

Ingredients:

For the caramelized onion 
1 small yellow onion- diced
1Tbl. butter

You will also need
6Tbl. salad oil
5Tbl. cider vinegar
4Tbl sugar
2Tbl honey
2Tbl. water
1 tsp. onion powder
1/2 tsp. salt
1/2 tsp. poppy seeds
1/2 tsp. mustard seeds
1 tsp. celery seed

Preparation:

Melt the butter in a sauce pan on a very low flame.
Add the onion and cook, stirring, until caramelized. Cool.
Add the onions and all other ingredients to a blender.
Pulse a few times, then blend about 5 minutes.
Chill before serving.

                              Caramelized onion- It takes about 15 minutes.

Homemade Raspberry Vinegar and Vinaigrette

                              Homemade Raspberry Vinegar and Vinaigrette

The first time I had raspberry vinaigrette, was nearly 20 years ago, while working for a caterer.
It instantly became one of my favorites. The Chef wouldn't part with his recipe no matter how much I begged.
After trying numerous store bought bottled versions that tasted like imitation raspberries, I decided to try to make my own.
It didn't take much experimenting to come up with a this fresh tasting duplicate, that I have used for many years.
Both the vinegar and vinaigrette are very simple, although you may prefer to add more oil, I like to keep this as light as possible.


Raspberry vinegar:

Ingredients:
1small bag of frozen raspberries or 2 cups fresh -very ripe
3 cups white vinegar
a large jar with a lid-I use a gallon pickle jar
A wine bottle to store the finished vinegar

Preparation:
This makes enough to fill a wine bottle.
Add the berries and vinegar to the jar. Place the lid and put it in a dark cool place.
Allow to rest several days- up to 2 weeks.
The vinegar will mellow a bit as it steeps, but you can use a milder vinegar such as rice or white wine vinegar. both are considerably more expensive.
 No need to shake or stir.
Strain and discard the berries. If you press the berries, your vinegar will become cloudy. You will still have a bit of sediment floating in the vinegar, which can be removed by pouring it through a cheesecloth a few times. (I just leave it in) Store it in a cool place. I'm not sure exactly how long a shelf life this has, but I will use a bottle this size in nearly a year.

                            Allow to steep up to 2 weeks. Strain and bottle.


Raspberry Vinaigrette:
This makes enough for 4 servings of salad.
Ingredients:
4Tbl. raspberry vinegar
3Tbl.sugar
2Tbl. water
2Tbl. salad oil

Preparation:
Place all ingredients in a blender. Mix on high speed for 5 minutes to allow the oil to blend.Serve.
This goes really well with a salad that has fresh tarragon leaves added to it.

French Dressing

Ingredients:
1cup ketchup
1/4cup vinegar
2tsp. chopped garlic
1/4cup sugar
1tbl. chopped onion
1tsp. Worcestershire
1tsp. paprika
1/4tsp. celery salt
1tsp. soy sauce
1/2cup salad oil
Preparation:
To a blender add everything except the oil.
Blend on the lowest setting for about 1 minute, then slowly add the oil.
Place the lid, and blend on high for 5 minutes. Chill. Makes 1-1/2 cups.

Orange Poppy Seed Vinaigrette

Orange Poppy Seed Vinaigrette

Ingredients:
1/4cup orange juice
3tbl. red wine vinegar
2tbl. sugar
1tbl. olive oil
1tsp. grated orange peel
1tsp. poppy seeds
1/tsp. salt

Whisk together everything in a bowl to combine. Pour over salad.

Mom's Salad Dressing

                                          Mom's  Salad Dressing
Ingredients:
3/4 cup salad dressing (like miracle whip)
1/4cup chopped scallions
2tsp. sugar
Enough milk to thin out a little
Directions:
Mix dressing and allow to stand about 30 min for best flavor.

Sweet and Sour Celery Seed Salad Dressing Recipe

Sweet and Sour Celery Seed Salad Dressing Recipe
 also called Colonial Dressing
2 recipes...
#1
1 small sweet or white onion
1/4 cup sugar
6 tablespoons apple cider vinegar
2 teaspoons celery seed
2 teaspoons dry mustard
1 cup grapeseed oil or other mild oil
Grate 1 small sweet or white onion. Whisk in a small bowl with 1/4 cup sugar, 6 tablespoons apple cider vinegar, 2 teaspoons celery seeds, and 2 teaspoons dry mustard.
Beat in 1 cup mild oil, such as grapeseed oil, and salt and black pepper to taste.


recipe#2

1 teaspoon dry mustard
1 teaspoon salt
1/2 teaspoon paprika
1/2 cup honey
1 cup vegetable oil
1/4 cup vinegar
1 teaspoon grated onion
2 to 3 teaspoons celery seed
Mix dry ingredients in mixing bowl. Add honey and blend well. Add oil and vinegar a little at a time, alternating, beating or briskly whisking between each addition. Add grated onion and celery seed. Makes about 1 2/3 cups of honey celery seed dressing.