User Panel
Posted: 2/17/2024 11:50:14 AM EDT
[Last Edit: Rincon_11]
Share it here. I do Cesar and blue chesse. Both are very easy and homemade Cesar is much better than anything store bought.
1 tin of anchovies smashed down. 2 TS Worcester 3 Cloves garlic minced 1/2 a lemon 1/2 a lime Parmesan cheese Copious amounts of black pepper 2 cups of mayo Water and olive oil to thin Attached File |
|
"Would these fit outside a regular pair of tights? My parents were murdered, and I want to avenge them."
|
[#1]
A pretty basic balsamic that I really like.
1/2 C olive oil 1/3 C balsamic vinegar 2 cloves minced garlic |
|
|
[#2]
My favorite Greek dressing.
Olive oil White wine vinegar Juice from a lemon Crushed garlic Parm Cracked pepper Oregano Salt Great chicken marinade too. |
|
|
[#3]
Yes, my Italian dressing:
3/4 cup EVOO 1/4 cup White wine vinegar 1/2 tbsp Stevia (or sugar) 2 tsp Italian seasoning 1 tsp Garlic powder 1/2 tsp Onion powder 3/4 tsp Sea salt 1/4 tsp Black pepper |
|
Where there's sacrifice, there's someone collecting the sacrificial offerings. Where there's service, there is someone being served. The man who speaks to you of sacrifice is speaking of slaves and masters, and intends to be the master. -Ayn Rand
|
[#4]
Poor mans thousand Island
1/2 cup mayo 1/4 cup ketchup 1/4 cup relish Mix and enjoy |
|
|
[#5]
Tag to try these out.
|
|
The beatings will continue until morale improves.
Be the hammer, not the nail. |
[#6]
Basic Vinaigrette
1/2 Cup Extra Virgin Olive Oil 3 TB White Wine Vinager 1 TB Dijon Mustard 1 tspGarlic Powder 1 tsp Course Ground Black Pepper Add additional spices if you want |
|
|
[#7]
Originally Posted By Rincon_11: Share it here. I do Cesar and blue chesse. Both are very easy and homemade Cesar is much better than anything store bought. 1 tin of anchovies smashed down. 2 TS Worcester 3 Cloves garlic minced 1/2 a lemon 1/2 a lime Parmesan cheese Copious amounts of black pepper 2 cups of mayo Water to thin https://www.ar15.com/media/mediaFiles/42439/20240217_093148_jpg-3132089.JPG View Quote Sounds easy enough. I make one that is a bit more complicated but is incredibly delicious, it is from a restaurant in Cabo called Edith's and is more similar to the original: 2 cloves garlic, minced 1 anchovy fillet (YES, you have to use this) 1/3 lime wedge, juiced. (I use the juice from 1 Mexican lime, key line) 1/2 T Dijon mustard 1 egg coddled for 1-2 minutes in hot water 12 drops Worcestershire sauce 6 drops Maggi* seasoning sauce 3/4 C extra virgin olive oil 3 drops white vinegar 12 washed fresh cold and crunchy Romaine lettuce leaves 8 slices of 3 in diameter French bread, toasted grated fresh Parmesan cheese to taste fresh ground black pepper to taste Place anchovy and garlic in a large wooden salad bowl and crush together, add the Dijon mustard and coddled egg yolk (discard the white) and the Worcestershire sauce, mix well. Add the Maggi sauce, the olive oil and mix again until all ingredients are creamy. Add 3 drops of white vinegar and the lime juice and mix well again. Add the whole romaine lettuce leaves and the toasted French bread and toss, covering all with dressing. |
|
|
[#8]
A very good basic salad dressing:
3 tablespoons olive oil 1 small garlic clove, pressed or minced (or 1/2 teaspoon garlic powder) 1 tablespoon red wine vinegar 1 teaspoon Dijon mustard 1/2 teaspoon fine sea salt 1/4 teaspoon freshly-cracked black pepper You can also add a 1/4-1/2 teaspoon of minced shallot if you want. I put everything into a sealable jar that I got from Ikea, then shake it to mix. |
|
|
[#9]
|
|
"I'm concerned with how easily misled many of you are. Serious question, do you just believe everything on the internet?" - JustinU235
|
[#10]
Originally Posted By TinSpinner: Sounds easy enough. I make one that is a bit more complicated but is incredibly delicious, it is from a restaurant in Cabo called Edith's and is more similar to the original: 2 cloves garlic, minced 1 anchovy fillet (YES, you have to use this) 1/3 lime wedge, juiced. (I use the juice from 1 Mexican lime, key line) 1/2 T Dijon mustard 1 egg coddled for 1-2 minutes in hot water 12 drops Worcestershire sauce 6 drops Maggi* seasoning sauce 3/4 C extra virgin olive oil 3 drops white vinegar 12 washed fresh cold and crunchy Romaine lettuce leaves 8 slices of 3 in diameter French bread, toasted grated fresh Parmesan cheese to taste fresh ground black pepper to taste Place anchovy and garlic in a large wooden salad bowl and crush together, add the Dijon mustard and coddled egg yolk (discard the white) and the Worcestershire sauce, mix well. Add the Maggi sauce, the olive oil and mix again until all ingredients are creamy. Add 3 drops of white vinegar and the lime juice and mix well again. Add the whole romaine lettuce leaves and the toasted French bread and toss, covering all with dressing. View Quote I'll try it, but one anchovy? I'll have to use more than that. I go pretty hard on anchovies, parm and pepper with my cesar. |
|
"Would these fit outside a regular pair of tights? My parents were murdered, and I want to avenge them."
|
[#11]
|
|
|
[Last Edit: Rincon_11]
[#12]
Originally Posted By MainePure: His is a more traditionally prepared Caesar, your recipe is not. View Quote Thanks buddy. Heads up, neither of our recipes we posted are the original cesar recipe from the hotel restaurant in Tijuana. But that's cooking. And show me one Mexican who spells their name "Caesar". |
|
"Would these fit outside a regular pair of tights? My parents were murdered, and I want to avenge them."
|
[#13]
|
|
|
[Last Edit: Rincon_11]
[#14]
|
|
"Would these fit outside a regular pair of tights? My parents were murdered, and I want to avenge them."
|
[#15]
Originally Posted By Rincon_11: I'll try it, but one anchovy? I'll have to use more than that. I go pretty hard on anchovies, parm and pepper with my cesar. View Quote View All Quotes View All Quotes Originally Posted By Rincon_11: Originally Posted By TinSpinner: Sounds easy enough. I make one that is a bit more complicated but is incredibly delicious, it is from a restaurant in Cabo called Edith's and is more similar to the original: 2 cloves garlic, minced 1 anchovy fillet (YES, you have to use this) 1/3 lime wedge, juiced. (I use the juice from 1 Mexican lime, key line) 1/2 T Dijon mustard 1 egg coddled for 1-2 minutes in hot water 12 drops Worcestershire sauce 6 drops Maggi* seasoning sauce 3/4 C extra virgin olive oil 3 drops white vinegar 12 washed fresh cold and crunchy Romaine lettuce leaves 8 slices of 3 in diameter French bread, toasted grated fresh Parmesan cheese to taste fresh ground black pepper to taste Place anchovy and garlic in a large wooden salad bowl and crush together, add the Dijon mustard and coddled egg yolk (discard the white) and the Worcestershire sauce, mix well. Add the Maggi sauce, the olive oil and mix again until all ingredients are creamy. Add 3 drops of white vinegar and the lime juice and mix well again. Add the whole romaine lettuce leaves and the toasted French bread and toss, covering all with dressing. I'll try it, but one anchovy? I'll have to use more than that. I go pretty hard on anchovies, parm and pepper with my cesar. One of my pet peeves is vague portioning in recipes. One anchovy to the author of that recipe might be as big as half a dozen little ones out of a tin, they could be the size of a guppy or longer than your hand. I would prefer a more precise measurement like 2 tablespoons diced. I usually use more too depending on size and taste. |
|
|
AR15.COM is the world's largest firearm community and is a gathering place for firearm enthusiasts of all types.
From hunters and military members, to competition shooters and general firearm enthusiasts, we welcome anyone who values and respects the way of the firearm.
Subscribe to our monthly Newsletter to receive firearm news, product discounts from your favorite Industry Partners, and more.
Copyright © 1996-2024 AR15.COM LLC. All Rights Reserved.
Any use of this content without express written consent is prohibited.
AR15.Com reserves the right to overwrite or replace any affiliate, commercial, or monetizable links, posted by users, with our own.