Time 20m Yield 12 servings. Number Of Ingredients 4 Steps:
In a saucepan, bring pineapple to a boil. Remove from the heat; add gelatin and stir to dissolve. Add buttermilk and mix well. Cool to room temperature. Fold in whipped topping. Pour into an 11x7-in. dish. Refrigerate several hours or overnight. Cut into squares.
Time 8h30m Yield 10 Number Of Ingredients 5 Steps:
Mix pineapple and sugar together in a medium saucepan, and bring to a low boil, stirring occasionally. Stir in gelatin until completely dissolved, remove from heat, and cool to room temperature. Add buttermilk, and refrigerate 1 hour, or until partially set. Gently fold in whipped topping. Pour mixture into a lightly oiled gelatin mold. Refrigerate 8 hours, or until completely set.
Time 25m Yield 8 servings Number Of Ingredients 16 Steps:
Make the dressing: Whisk the mayonnaise, buttermilk, vinegar, onion powder, chives, parsley, garlic, 1/2 teaspoon salt and a few grinds of pepper in a small bowl; set aside. Make the salad: Put the red onion in a bowl and cover with cold water; let soak 10 minutes, then drain. Combine the lettuce in a large bowl and add the radishes, carrots, cucumbers, bell pepper and red onion. Toss with the dressing and season with salt.
Time 5m Yield 32 servings (1 qt.) Number Of Ingredients 8 Steps:
Whisk together all ingredients. Refrigerate, covered, until serving.
Time 20m Yield 6 Number Of Ingredients 21 Steps:
Whisk buttermilk, sour cream, mayonnaise, lemon juice, celery, parsley, dill, Dijon mustard, onion powder, salt, and pepper together in a small bowl until well blended. Toss romaine, cucumber, bell pepper, cauliflower, carrot, celery, green onions, sunflower seeds, and parsley together in a large bowl. Serve with dressing. Season with additional salt and pepper.
Yield 4 servings Number Of Ingredients 19 Steps:
In a medium bowl, combine all the buttermilk marinade ingredients. Toss in chicken thighs and marinate for at least one hour in the refrigerator. In a small bowl, combine all the ingredients for dill dressing. Cover and let sit for at least an hour in the refrigerator. In a medium bowl, combine all ingredients for seasoned flour. Dip chicken in flour until chicken is completely covered. Repeat for all chicken thighs. Heat the oil to 350˚F (180˚C) in a deep pot. Do not fill more than ½ full with oil. Carefully fry chicken for roughly 7 minutes, or until cooked through (internal temperature reaches 165˚F (75˚C)) golden brown and crispy. Drain on a paper towel. Layer a couple handfuls of spring mix greens on a plate. Add sliced tomatoes, cucumbers, and red onions. Top with fried chicken. Spoon the dill dressing on top of the salad. Enjoy!
Time 4h10m Yield 6 serving(s) Number Of Ingredients 4 Steps:
Heat undrained pineapple and jello in a saucepan till jello is dissolved. Mix in buttermilk and Cool Whip. Pour into mold or bowl. Refrigerate for several hours or overnight.
Time 20m Yield 8 servings Number Of Ingredients 9 Steps:
Scrub the potatoes, and boil until tender but firm. (For large potatoes, this will be about 45 minutes.) Drain. Do not peel. Combine the remaining ingredients in a bowl. Cool the potatoes slightly, and cut into 1-inch cubes. Stir gently into the buttermilk dressing. The salad can be eaten immediately but will be more flavorful if refrigerated for an hour or overnight.
Time 30m Yield 10 side dish servings Number Of Ingredients 7 Steps:
Combine vanilla pudding and buttermilk; mix well. Add all of the fruits and Cool Whip. Most all fruits taste good in this, so add whatever fits your personal preferences. Also good with mini-marshmallows. Mix all ingredients together and chill for at least an hour. I prefer to make the night before. Enjoy! If you are making for a large crowd, recipe doubles very easily!
Number Of Ingredients 8 Steps:
Cover potatoes with water by 1 1/2 inches in a 2-quart pot, and bring to a boil. Reduce heat, and simmer until potatoes can be pierced easily with the tip of a knife, about 20 minutes. Drain, and let cool completely. Cut potatoes into halves, or quarters if large. Stir potatoes, creme fraiche, buttermilk, horseradish, salt, and pepper together in a bowl. Gently stir in herbs just before serving.
More about “buttermilk salad recipes”
Time 10m Yield 8 servings Number Of Ingredients 8 Steps:
Combine everything but the buttermilk and seasoning and mix well. Whisk in the buttermilk until the dressing is smooth. Season to taste.
