Mix, Measure & Pour - - What Dressings?

[its_me_susan]

Can you guys tell me what dressings are on this? Do you have it, love it?

 

[jenniferknapp]

I don't have it yet, but coming from a holiday party that a guest brought it with her tossed salad, it was awesome! no shaking of a bottle, it is just like the quick stir pitcher, just move the plunger up and down a few times and pour! I am definately getting 1 or 2 on my next order!!

 

[Shawnna]

I love this product. I don't actually use the recipes in the use and care, but I use it a lot. I make dressing from mixes and use this. It is easy to use and keeps the dressing mixed up. You don't have to shake it.

 

[Ginger428]

Can you guys tell me what dressings are on this? Do you have it, love it?

I like to use mine, if I am bringing a salad to a show this way when we are ready to eat it is not soggy. I have not used the recipes it comes with, also printed right on the container is recipes, but I have heard they are not that great, but its worth the money the the effort of bringing it to your shows. HTH....

 

[pamperedalf]

There is an Itialian Dressing, French Dressing, Asian dressing & Ceaser Dressing!!!! I personally use the asian the most, love it!

 

[pamperedlinda]

I LOVE my MMP. I've only made the Asian dressing from the bottle, but I make other homemade dressings all the time. It's so nice to be able to plunge and pour with out a mess. Another use for it (from my neighbor) is to mix your eggs in it for scrambled eggs.

 

[pamperedalf]

I do that as well. If I am making a lot of eggs I use the quick stir pitcher.

 

[its_me_susan]

There is an Itialian Dressing, French Dressing, Asian dressing & Ceaser Dressing!!!! I personally use the asian the most, love it!

What's in the Asian?

 

[pamperedalf]

Rice vinigar, vegie oil, ginger root grated or I always press mine through the garlic press, garlic cloves 2, 2 tsp of sug (I use a tblsp of OJ instead) and I think that's it.

 

[pcleah]

I have a few in my fridge at all times!!! My Hubby likes the french, I usually make my own Balsamic with:
1/2 C. Balsamic
1 T Dijon Mustard
1 T. honey
1 Pressed Garlic Clove
1 Small Shallot, minced or pressed with GP
1/2 C. Olive oil

I also read a tip in a magazine I will be using at all my upcomming shows:
Mix all salad dressing ing (in MMP) except oil. Drizzle ingred on salad and spritz a little oil with spritzer to save on calories.

 

[siderits]

Of the recipes on the MMP, I have only made the Italian dressing and love it for the Savory Sandwich Ring (which I love to make).

 

[pamperedharriet]

Mixing scrambled eggs

I LOVE my MMP. I've only made the Asian dressing from the bottle, but I make other homemade dressings all the time. It's so nice to be able to plunge and pour with out a mess. Another use for it (from my neighbor) is to mix your eggs in it for scrambled eggs.

Wow, I never thought of that--what an awesome idea for scrambled eggs!

I'll have to take it out of my storage area and use it this weekend! Thanks!

 

[jrstephens]

I do not like the ceasar that's on it. I bought it specifically for that recipe. It is way too oily. I barely use it.

 

[Chef Diane]

I do not like the ceasar that's on it. I bought it specifically for that recipe. It is way too oily. I barely use it.

Have you tried olive oil? and maybe not use as much. or maybe even canola; vegetable oil is so this and icky anyway. JMO

 

[tlennhoff]

I'm not sure how well this receipt would work but its a favorite dressing I do:

Lime (or lemon) Ginger Dressing

This recipe is great either as a dressing, a dip, or a marinate for chicken

Prep time: 20 minutes

Cook time: 90 minutes IF using roasted garlic

Ingredients & Tools
2 tablespoons minced (garlic press) or Roasted Garlic
1 teaspoons lime/lemon zest (Lemon Zester/Scorer)
2 teaspoons ginger root crushed/minced (garlic press)
2-4 tablespoons lime/lemon juice (Adjustable Measuring Spoons)
6 tablespoons oil (Adjustable Measuring Spoons)
Sliced vegetables (cucumber, peppers, celery) and baby carrots (unless using as a marinate)

Instructions:
Roast the garlic (if desired) in a 350° oven for 90 minutes

Peel and cut ginger up into a small piece & press it through the garlic press over the Mix, Measure & Pour so you get all the juices. You will then need to use the garlic “cleaner” to push the ginger out the back.

Squeeze out 2-3 cloves of the roasted garlic (or use garlic press and put pressed garlic) into the Mix, Measure & Pour with the ginger

Add zest, oil, and lime juice and mix. Serve with cut vegetables or with salad. Or use as a marinate for chicken or vegetables to be grilled (include Portobello mushrooms, red onions, asparagus, peppers, and baby carrots) - if using as a marinate you want to triple the recipe

 

[cbord]

I use mine to mix the chipotle ranch dip in.

I do not like the ceasar that's on it. I bought it specifically for that recipe. It is way too oily. I barely use it.

I thin my dip out some and use as salaad dressing. I have served it at shows on plain salad greens with grated cheese. If its a mexican party-put black olives on salad.

Yum Yum

Charlene

 

[LisaAnn]

The Italian Dressing recipe is awesome! I never buy bottle Italian dressing, and I love Good Season's Italian, but the Italian recipe on the MMP is fantastic (and cheap)...I use it on salad and to marintate chicken all the time!

 

[pcrenee]

I have a few in my fridge at all times!!! My Hubby likes the french, I usually make my own Balsamic with:
1/2 C. Balsamic
1 T Dijon Mustard
1 T. honey
1 Pressed Garlic Clove
1 Small Shallot, minced or pressed with GP
1/2 C. Olive oil

I also read a tip in a magazine I will be using at all my upcomming shows:
Mix all salad dressing ing (in MMP) except oil. Drizzle ingred on salad and spritz a little oil with spritzer to save on calories.

Just what I was looking for, thanks!! The French is really good, but oh so much oil. Suppose I could triple the ingredients or quadruple and then spritz with oil too!!

 

[GourmetGirl]

I LOVE my MMP. I've only made the Asian dressing from the bottle, but I make other homemade dressings all the time. It's so nice to be able to plunge and pour with out a mess. Another use for it (from my neighbor) is to mix your eggs in it for scrambled eggs.

I love this idea! Thanks Linda! I am not a big salad eater, so I bought it pretty much for shows this summer, but would love to be able to actually use it, kwim? This is a great way to use it frequently! I will definitely try this tomorrow morning!

 

[tlennhoff]

You can find a document with the recipes in the recipes by product thread http://www.chefsuccess.com/showthread.php?t=12982

If anyone has additional ideas I'll update the file.

 

[ivykeep]

If you check on the product section of the Consultants Corner and click on the video about the asian seasoning mix they demo an asian dressing that has 4 ingredients (Asian seasoning, rice wine vinegar, soy sauce and sesame oil). I can't remember the quantities exactly (I think 1 cup vinegar, 1/4 cup soy, 2 tbs seasoning and 1/4 cup oil - I THINK), but thought that would be great to use to demo.

I also use it to mix up the orange dressing for the harvest chicken salad in it.

I LOVE mine and use it all the time. It's really nice at the dinner table not to have to shake a bottle, but just plunge to mix.

I also NEVER use vegetable oil -- only olive oil or sesake oil