Time 10m Yield 6 Cups Number Of Ingredients 8 Steps:
Procedure:.
- In mixing bowl, combine milk, buttermilk,. mayonnaise, vinegar, Parmesan cheese, pepper and. garlic salt. Mix well with wire whisk.
- Fold in sour cream, leaving small lumps intact. Refrigerate in a tightly sealed container.
Number Of Ingredients 8 Steps:
In mixing bowl combine milk, buttermilk, mayo, vinegar, cheese, pepper and garlic salt. Mix well with a wire whisk. Fold in sour cream leaving lumps intact. Refrigerate in a tightly closed container.
Time 55m Yield 6 servings Number Of Ingredients 19 Steps:
For the Sea Island dressing: Combine the mayonnaise, ketchup, relish, sriracha, House Seasoning and Worcestershire sauce in a small bowl. Set aside. For the Reubens: Melt 1 tablespoon butter with the oil in a large skillet over medium-high heat. Add the onion and sprinkle with a little salt. Cook until the onion begins to soften, about 5 minutes. Stir in the sauerkraut and cook until the mixture begins to brown, about 5 more minutes. Remove the onion and sauerkraut from the skillet to a medium bowl, and set aside. Wipe out the skillet, if necessary, for cooking the sandwiches. Spread some Sea Island dressing on each of 6 slices of bread, then top each with 1 slice of the cheese, some corned beef, fried sauerkraut and onions and another slice of cheese. Top each with the remaining slices of bread. Melt 3 tablespoons butter in the same skillet. Add three sandwiches. Cook until each side is golden and crispy, 3 to 4 minutes per side. Repeat with the remaining butter and sandwiches. Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.
Time 10m Yield 3 3/4 quarts, 88 serving(s) Number Of Ingredients 9 Steps:
In a very large container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. Store tightly covered at room temperature.
