Best 6 Aunt Judys French Dressing Recipes

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In the world of culinary artistry, Aunt Judy's French Dressing stands out as a true masterpiece, tantalizing taste buds with its exquisite blend of flavors. This iconic dressing has captivated hearts and kitchens alike for generations, elevating even the simplest of dishes to gastronomic heights. Whether you're a seasoned chef looking to expand your culinary repertoire or a home cook seeking a touch of magic in your everyday meals, embarking on a journey to discover the best recipe for Aunt Judy's French Dressing is an adventure worth savoring.

Here are our top 6 tried and tested recipes!

AUNT FANNIE'S DINNER



Aunt Fannie's Dinner image

A quick and easy dinner. This goes great with garlic bread and a salad.

Provided by Diane Schwenke

Categories     Main Dish Recipes     Pasta

Time 40m

Yield 6

Number Of Ingredients 8

½ cup uncooked elbow macaroni
1 ½ pounds ground beef
½ onion, chopped
1 teaspoon garlic powder
salt and pepper to taste
1 (8 ounce) can tomato sauce
1 cup stewed, diced tomatoes
1 (15 ounce) can whole kernel corn, drained

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and saute for 5 to 10 more minutes. Season with garlic powder, salt and pepper to taste. Add the tomato sauce, stewed OR diced tomatoes, corn and cooked macaroni. Stir well and allow to heat through, about 5 to 7 minutes.

Nutrition Facts : Calories 317.6 calories, Carbohydrate 25.7 g, Cholesterol 68.9 mg, Fat 14.3 g, Fiber 2.9 g, Protein 23.2 g, SaturatedFat 5.4 g, Sodium 564.3 mg, Sugar 5.7 g

AUNT BETTY'S FRENCH DRESSING



Aunt Betty's French Dressing image

A tasty red French dressing that has been a family favorite for years. For variations I have used flavored vinegars, red wine, and balsamic vinegars. The red wine is very good. Enjoy.

Provided by Maggie

Categories     French Dressing

Time 25m

Yield 24

Number Of Ingredients 7

⅔ cup ketchup
¾ cup white sugar
½ cup white wine vinegar
½ cup vegetable oil
1 small onion, quartered
2 teaspoons paprika
2 teaspoons Worcestershire sauce

Steps:

  • Prepare the dressing by combining the ketchup, sugar, vinegar, oil, onion, paprika and Worcestershire sauce in a blender or food processor. Blend until the onion is well chopped. Chill and serve.

Nutrition Facts : Calories 73.3 calories, Carbohydrate 8.4 g, Fat 4.6 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 0.6 g, Sodium 79.6 mg, Sugar 8 g

AUNTIE ANN'S LIP SMACKIN' HOMEMADE FRENCH DRESSING - LONGMEADOW



Auntie Ann's Lip Smackin' Homemade French Dressing - Longmeadow image

Auntie Ann spent many years working as the Research Editor of the National Geographic in Washington D.C. She also had a beautiful house facing the water in St. Michaels, Maryland. Quite often she had gatherings of all sorts. From the Washington set, dressed up dignitaries and special guests would arrive for a nice Friday evening cocktail party that included a nice dinner afterward. During her weekends in St. Michaels, she could relax sitting comfortably on a wicker chair facing the Harris Creek watching the swans swim to and fro in the water. Even though Auntie Ann had a busy productive life as an editor and another busy life on the shore, her cooking skills were perfection. Often during a cocktail party she would mix up (the day prior) a good amount of this dressing and ever so lightly, and daintily spoon this over some fresh salad greens and toss. When she was getting ready to have the Labor Day crowd in for some good old "Maryland Blue Crabs" at her home on the shore, she would use this dressing in a simple pasta salad, that could be kept outside longer as it didn't have any mayonnaise or dairy in it to spoil. I use this now for "Saturday Lunch on the Farm" salad, which has become a huge bowl of all kinds of lettuces, fresh cut up vegetables and olives. Hey you can't go wrong with Auntie Ann can you? After all; life is good when partaking of a salad, isn't it? Can be easily halved.

Provided by Andi Longmeadow Farm

Categories     Salad Dressings

Time 15m

Yield 12 serving(s)

Number Of Ingredients 11

3 tablespoons white vinegar (although any in the cupboard works here)
1/4 teaspoon salt (to taste, I tend towards more rather than less for this recipe)
1/8 teaspoon ground pepper (to taste)
3 garlic cloves, finely minced
1/4 teaspoon dried oregano
1/4 teaspoon parsley (fresh or dried)
1/4 teaspoon basil (fresh or dried)
1/4 teaspoon rosemary (dried)
1/4 teaspoon ground mustard (optional)
1/2 teaspoon sugar (or Splenda, or honey optional)
1/4 cup olive oil (make sure olive oil is the dominate taste)

Steps:

  • Using a Mason jar, cruet, bowl, or blender put vinegar, salt, ground pepper, cloves, oregano,parsley, basil, rosemary, ground mustard and sugar or honey if using, in container.
  • Mix thoroughly together. (I use a blender).
  • Slowly mix oil in with the vinegar, herb mixture. This is where I use the blender as it makes the dressing a bit thicker.
  • Sometimes though, if I am in a big hurry, I just use a Mason jar, and mix the oil in a little at a time and then shake vigorously.
  • Serve as your "everyday" dressing.
  • I leave this out on my counter for about two days (gets even more intense), or you can put it right into the refrigerator. Ours just doesn't last that long.

CLASSIC FRENCH DRESSING



Classic French Dressing image

Making salad dressings at home is very easy! This recipe has many pantry staples so it is easy to whip up any time. It tastes wonderful on any greens.-Maron Craig Bielovitz, Elmhurst, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 1-2/3 cups.

Number Of Ingredients 8

1/2 cup ketchup
1/3 cup sugar
1/4 cup white vinegar
1 small onion, minced
1 garlic clove, minced
1 tablespoon paprika
1/2 to 1 teaspoon salt
1/2 cup vegetable oil

Steps:

  • In a blender or food processor, combine the first seven ingredients; cover and process until blended. While processing, gradually add the oil in a steady stream. Process until thickened. Store in the refrigerator.

Nutrition Facts : Calories 100 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 186mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 0 protein.

AUNT TUTTIES FRENCH DRESSING



Aunt Tutties French Dressing image

french salad dressing this came from my aunt tuttie in harrisburg pa it has been a hit in our family since the 1970 i thought it came from wesson oil but i could not find it on there site

Provided by cynthia mcelwain

Categories     Salad Dressings

Time 10m

Yield 1 quart

Number Of Ingredients 9

1/2 cup granulated sugar
1 1/2 cups Wesson Oil
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon paprika
1 teaspoon onion juice
1 teaspoon pepper
2 cups tomato juice
2 -4 garlic cloves

Steps:

  • take a large container an smash the garlic an rub it on the inside of the container an drop the cloves in then add all ingredients an shake well .I have tried other oils an it was YUK wesson is the only one i found that is why i went on there site but this recipe was not there .
  • we make large quanties an give to friends an neighbors.

Nutrition Facts : Calories 3396.1, Fat 328.6, SaturatedFat 42.5, Sodium 3635.6, Carbohydrate 126.2, Fiber 3.9, Sugar 117.7, Protein 5.4

AUNT JUDY'S FRENCH DRESSING



AUNT JUDY'S FRENCH DRESSING image

Categories     Salad     Side

Number Of Ingredients 9

1/2 cup sugar
1/2 cup Heinz catsup
1/2 cup cider vinegar
1 cup corn or olive oil
1 tsp salt
1 tsp paprika
Juice of one lemon
1 small onion, grated (plus juice)
1 clove garlic (can keep whole and just leave in jar)

Steps:

  • Mix all ingredients together in glass jar. Shake well. Keep refrigerated

Tips:

  • Variations in Ingredients: With this dressing, you can unleash your creativity by experimenting with different ingredients, such as adding a splash of Dijon mustard for a zesty kick, using lemon juice instead of vinegar for a brighter flavor, or incorporating herbs like basil or rosemary for a touch of freshness.
  • Fresh Ingredients: Always opt for fresh ingredients to ensure the maximum flavor and nutritional value in your dressing. Fresh herbs, citrus juices, and quality oil contribute to an outstanding dressing.
  • Balanced Taste: Strive for a harmonious balance of flavors in your dressing. If it's too acidic, add a bit of honey or maple syrup to balance it out. If it lacks depth, incorporate some savory elements like garlic, shallots, or Worcestershire sauce.
  • Use Quality Oil: The type of oil you choose can greatly impact the taste and texture of your dressing. Opt for flavorful oils like extra virgin olive oil or avocado oil for a rich and smooth dressing.
  • Emulsifying the Dressing: To achieve a well-blended and creamy dressing, whisk or shake the ingredients together vigorously. This helps to emulsify the oil and vinegar, preventing them from separating.
  • Let the Dressing Marinate: Allow your dressing to rest for a while before using it. This allows the flavors to meld together and develop, resulting in a more flavorful dressing.
  • Experiment with Different Salads: Don't limit yourself to just one type of salad. Explore various salad greens and toppings to discover new flavor combinations that complement your dressing.

Conclusion:

Embark on a culinary journey with these versatile dressing recipes that cater to diverse tastes and preferences. From the classic French dressing to the creamy Caesar dressing, each recipe offers a unique flavor profile that can transform ordinary salads into extraordinary culinary delights. Remember to adjust the ingredients and proportions to suit your personal preferences and experiment with different flavor combinations to create your own signature dressing. With these recipes as your inspiration, unlock a realm of culinary possibilities and elevate your salad-making skills to new heights. Bon appétit!

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