enter The dressings continue! This one is so versatile that I actually used it first as a condiment on a burger. Then later I put it on salad but it could go on anything. I only made a bit since that’s my favorite part of making my own dressings, that you can make a little or a lot. Then I’m not stuck trying to use up a whole bottle of something! Also, it is nice to know what’s in the dressing without a whole bunch of weird things to preserve it on the shelf for 10 years.go to site https://palmlabsadhesives.com/ex1n78801
Ingredients: (makes < cup of dressing)
click here 1/4 cup sour cream source 1/4 cup mayo source 1 tsp minced garlic Buy Valium Diazepam Online 1 tbs white vinegar (or lemon juice) https://melissasmissteak.com/kf03r94u 1/2 tsp roughly cracked pepper https://naturallyequine.com/2023/11/g9ndx65667 3 tbs grated Parmesan cheese https://clikealo.com/0rqcix6t 1/2 tsp garlic salt (or garlic powder + a pinch of salt) https://www.woolcan.net/i8u4scw 1 tsp milk (optional)https://www.nnhopes.org/nnh-blog/zd5mf5wrywr
source url In a bowl (or in a jar to shake) all the ingredients. https://iberomedia.com/blog-inbound-marketing/7236csrcz click Whisk (or shake in a jar) until well combined. https://londonorienteering.co.uk/2023/11/93pew6vb8g Refrigerate for 30+ minutes. Serve & enjoy!go here
https://www.lizandryan.com/eipdtsh I put some on a turkey burger. Such a great idea. It was a premade, turkey/chili/lime burger from Trader Joe’s. Premade turkey burgers aren’t the most amazing things ever so I definitely appreciated the added moisture to my burger. The pepper and salty Parmesan are such great flavors combined here.
Then I used it for another meal – we’re in 100% grilling mode with Mr. J’s new grill. I had some heads of romaine leftover from some caesar salads so I figured we should do a grilled romaine and see what all the fuss was about. I love the charred bits on everything (lasagna corners, chicken wings, etc) so I really enjoyed this. I think we’d grill it a few seconds less next time. It needs the char, but I don’t want the ribs of the lettuce to get as soggy. I diced some tomato and used some broken croutons with some drizzles of Parmesan Peppercorn dressing. Yum.
I added a touch of milk to thin it out a bit. That made it more like dressing. When it is thicker, it would be a great dip too!