French dressing as an ingredient?

"Colin McGregor" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Somewhat long story but I have ended up with a free 950 ml
(roughly 4 cup) bottle of French style dressing. Now I am
not much of a fan of the taste of French dressing, at
least not on it's own, so I am looking for recipes that
use French dressing as an ingredient so as not to let this
go to waste. One example that I know of already is this
clone of McDonald's Big Mac Sauce:

topsecretrecipes.commacsauce.htmOpen ↗

I have tried the above recipe, and it is VERY good on top
of a home made burger, but at 2 tablespoons per batch, it
will take me quite some time to go through that bottle of
dressing. So, anyone know of other productive uses for a
large bottle of French dressing?

Thanks in advance.

Colin McGregor

Go here:

kraftfoods.commain.aspxOpen ↗
t_recipe_grid&u1=keyword&u2=Catalina

Or oo to the Kraft site and search the ingredient "Catalina"
that is their red French dressing.

Dimitri

"Colin McGregor" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Somewhat long story but I have ended up with a free 950 ml
(roughly 4 cup) bottle of French style dressing. Now I am
not much of a fan of the taste of French dressing, at
least not on it's own, so I am looking for recipes that
use French dressing as an ingredient so as not to let this
go to waste. One example that I know of already is this
clone of McDonald's Big Mac Sauce:

topsecretrecipes.commacsauce.htmOpen ↗

I have tried the above recipe, and it is VERY good on top
of a home made burger, but at 2 tablespoons per batch, it
will take me quite some time to go through that bottle of
dressing. So, anyone know of other productive uses for a
large bottle of French dressing?

Thanks in advance.

Colin McGregor

Um-on a salad?

"Colin McGregor" <[email hidden]> wrote in message
"]news:[email hidden]...
: Somewhat long story but I have ended up with a free 950 ml
(roughly 4
: cup) bottle of French style dressing. Now I am not
: much of a
fan of
: the taste of French dressing, at least not on it's own, so
: I am looking for recipes that use French dressing as an
: ingredient
so as
: not to let this go to waste. One example that I know
: of already
is
: this clone of McDonald's Big Mac Sauce:
:
: topsecretrecipes.commacsauce.htmOpen ↗
:
: I have tried the above recipe, and it is VERY good on
: top of a
home
: made burger, but at 2 tablespoons per batch, it will take
: me
quite
: some time to go through that bottle of dressing. So,
: anyone
know of
: other productive uses for a large bottle of French
: dressing?
:
: Thanks in advance.
:
: Colin McGregor
: ===========

Chicken breasts cooked in French dressing are good. I had
that at a wedding reception a few years ago and I was amazed
at the flavor and tenderness of the chicken. Had I not been
told how it was prepared - I wouldn't have believed it.
--
Cyndi <Remove a "b" to reply

"Dimitri" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"Colin McGregor" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Somewhat long story but I have ended up with a free 950
ml (roughly 4 cup) bottle of French style dressing. Now
I am not much of a fan of the taste of French dressing,
at least not on it's own, so I am looking for recipes
that use French dressing as an ingredient so as not to
let this go to waste. One example that I know of already
is this clone of McDonald's Big Mac Sauce:

topsecretrecipes.commacsauce.htmOpen ↗

I have tried the above recipe, and it is VERY good on
top of a home made burger, but at 2 tablespoons per
batch, it will take me quite some time to go through
that bottle of dressing. So, anyone know of other
productive uses for a large bottle of French dressing?

Thanks in advance.

Colin McGregor

Go here:

kraftfoods.commain.aspxOpen ↗
t_recipe_grid&u1= keyword&u2=Catalina

Quoted message said:

Or oo to the Kraft site and search the ingredient
"Catalina" that is their red French dressing.

Dimitri

I just had a thought! We used to make a taco salad with
French dressing. Ground beef, lettuce, cheese, tomatoes,
olives & Nacho doritoes mixed up with the French dressing.
Add guac and sour cream and you'd never know it's French
dressing. Doesn't taste like it at all.

Has to be eaten in one sitting or else it becomes a soggy
gooey mess, but it was always good. Shoots, now I have a
craving....

kili
--
"Beer, the cause of, and solution to, all of life's problems." - - Homer
Simpson

The Hacketts said:

Chicken breasts cooked in French dressing are good. I had
that at a wedding reception a few years ago and I was
amazed at the flavor and tenderness of the chicken. Had I
not been told how it was prepared - I wouldn't have
believed it.

Honest to goodness, this place where I used to eat, they
served this chicken that was soooo good, I finally asked
about it. Oh, it's coated with French dressing and
mayonnaise. Say what!? I couldn't believe it. I ordered it
whenever I saw it on the menu.

But I don't really know how it was prepared or I would have
risked ridicule by posting it.

nancy

Nancy Young <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

The Hacketts said:

Chicken breasts cooked in French dressing are good. I had
that at a wedding reception a few years ago and I was
amazed at the flavor and tenderness of the chicken. Had I
not been told how it was prepared - I wouldn't have
believed it.

Honest to goodness, this place where I used to eat, they
served this chicken that was soooo good, I finally asked
about it. Oh, it's coated with French dressing and
mayonnaise. Say what!? I couldn't believe it. I ordered it
whenever I saw it on the menu.

But I don't really know how it was prepared or I would
have risked ridicule by posting it.

nancy

When I'm feeling lazy or pushed for time, I coat boneless,
skinless chicken breasts with mayonnaise, then roll in
parmesan cheese and sprinkle lightly with paprika. It's
really quite tasty.

We usually buy a large quantity of chicken breasts for the
freezer. When we get them home, I use a rubber mallet to
pound them to a uniform thickness (about 1/2-inch) between
sheets of plastic wrap. I freeze them on a cookie sheet to
maintain the flatness, then fill Ziploc bags with the plastic-
wrapped breasts. They thaw more quickly and we prefer the
shape over a "lump" of chicken breast.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

Marinate chicken pieces in French dressing .
ThenGrill! Good!