American Dressing Recipe


Ingredients


FUER 4 PERSONEN

1 125 g salatmayonnaise (50%~fett)
1 125 g speisequark (20%~fett)
1 5 el saure sahne
1 3 el tomatenketchup
1 1 knoblauchzehe
1 1 bund schnittlauch
1 1 bund glatte petersilie
1 1 troepfchen estragon
1 salz
1 weisser pfeffer
1 1-2 tropfen tabasco
1 1-2 el cognac


Directions

1. Mayonnaise, Speisequark, saure Sahne und Tomatenketchup in eine
Schuessel geben. Mit einem Schneebesen glattruehren.

2. Knoblauchzehe abziehen, sehr fein hacken oder durch eine
Knoblauchpresse druecken. Zur Sosse geben und unterruehren.

3. Kraeuter waschen und mit Kuechenkrepp trockentupfen.
Schnittlauch mit einer Kuechenschere in feine Roellchen schneiden.
Petersilien- und Estragonblaetter abzupfen, fein schneiden.

4. Kraeuter unter die Sosse ruehren und alles pikant mit Salz,
Pfeffer, Tabasco, Cognac oder Weinbrand abschmecken.

Das American Dressing passt gut zu Endivien- und Eichblattsalat,
aber auch zu Roemer-, Chicor'ee- und Eisbergsalat. Es eignet sich
ausserdem als Gemuese-Dip, z.B. zu Moehren, Staudensellerie, Fenchel
und Kohlrabi.

Zubereitungszeit 20 Minuten * Pro Person 270 Kalorien

Erfasser: Barbara Datum: 13.01.1993 Stichworte: Dressing, Sossen,
Saucen


Servings: 999 servings

 

 

American Dressing Recipe brought to you by Recipe Ideas


Categories: Salad


The History of Recipes

Written recipes as an idea can be observed way back into history, certainly as far back into history as the Egypt of the Pharoahs, and possibly even further than that. In practice though, in the main part, these old cookbooks were just simple pictorial recipes for meal preparation.

Interestingly, the most ancient recipe in existence, according to experts in ancient history are some ancient tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `exhilarated, wonderful and blissful`.

During Roman times around 25BC a man called Apicius compiled a number of scripts showing how to cook the recipes enjoyed by wealthy roman citizens. In his publication, he tells us how the roman meals were separated into hors d`oeuvres, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he describes how the ancient chefs used a wide range of aromatic flavours, including a few that will be familiar to modern cooks like bay, mint and asafoetida.

As our culinary historical trip moves on a few more years there are some books from the fourteenth century - a book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these books are unconnected to the indian curry that is served today, but instead accounts of the types of meals prepared by the chefs of the upper classes.

In the fifteenth century, knights returning from the crusades brought us a variety of foods, spices and herbs from Arab cooking, including spices like coriander, basil and rosemary. The introduction of these new culinary ideas caused a torrent in books on cooking, the majority of which are kept safe in private libraries.

Like it or not, the introduction of television brought us TV chefs and the spin-off recipe books.

Which pretty much brings us up to date and the invention of computers and the internet, permitting us all to access thousands of recipes just like those on our site.

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We hope you enjoy this American Dressing recipe.

 


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