There's a recipe that I want to try. It calls for Italian dressing.
I've always just done vinegar and oil here at home -- it's been
decades since I bought any bottled dressing.
What is a good bottled Italian dressing to buy or even a recipe from
you would do. Because I'm confused. I thought the Italian dressing
was the orange stuff. When I look for Italian dressing recipes on the
'Net, there are no two that are alike.
Help!!!
Janet US

On 6/4/2016 6:39 PM, Janet B wrote:
>
> There's a recipe that I want to try. It calls for Italian dressing.
> I've always just done vinegar and oil here at home -- it's been
> decades since I bought any bottled dressing.
> What is a good bottled Italian dressing to buy or even a recipe from
> you would do. Because I'm confused. I thought the Italian dressing
> was the orange stuff. When I look for Italian dressing recipes on the
> 'Net, there are no two that are alike.
> Help!!!

I thought the 'orange' stuff was "french" dressing?? When it comes
to "italian" dressing, I like the Kraft "zesty" stuff (non-refrigerated
until opened). For many years, I've used that 'zesty' stuff to marinate
flank steaks - yummy, especially when cooked on a very hot charcoal
grill ;> It's also good on practically any salad of any sort.

Sky

================================
Kitchen Rule #1 - Use the timer!
Kitchen Rule #2 - Cook's choice!
================================

On Sat, 4 Jun 2016 18:57:17 -0500, Sky > wrote:

>On 6/4/2016 6:39 PM, Janet B wrote:
>>
>> There's a recipe that I want to try. It calls for Italian dressing.
>> I've always just done vinegar and oil here at home -- it's been
>> decades since I bought any bottled dressing.
>> What is a good bottled Italian dressing to buy or even a recipe from
>> you would do. Because I'm confused. I thought the Italian dressing
>> was the orange stuff. When I look for Italian dressing recipes on the
>> 'Net, there are no two that are alike.
>> Help!!!
>
> I thought the 'orange' stuff was "french" dressing?? When it comes
>to "italian" dressing, I like the Kraft "zesty" stuff (non-refrigerated
>until opened). For many years, I've used that 'zesty' stuff to marinate
>flank steaks - yummy, especially when cooked on a very hot charcoal
>grill ;> It's also good on practically any salad of any sort.
>
>Sky
>
>================================
>Kitchen Rule #1 - Use the timer!
>Kitchen Rule #2 - Cook's choice!
>================================
thanks Sky. I think we would like the zesty stuff too. I'll look for
the Kraft stuff.
Janet US

On 6/4/2016 7:57 PM, Sky wrote:
> On 6/4/2016 6:39 PM, Janet B wrote:
>>
>> There's a recipe that I want to try. It calls for Italian dressing.
>> I've always just done vinegar and oil here at home -- it's been
>> decades since I bought any bottled dressing.
>> What is a good bottled Italian dressing to buy or even a recipe from
>> you would do. Because I'm confused. I thought the Italian dressing
>> was the orange stuff. When I look for Italian dressing recipes on the
>> 'Net, there are no two that are alike.
>> Help!!!
>
> I thought the 'orange' stuff was "french" dressing?? When it comes
> to "italian" dressing, I like the Kraft "zesty" stuff (non-refrigerated
> until opened). For many years, I've used that 'zesty' stuff to marinate
> flank steaks - yummy, especially when cooked on a very hot charcoal
> grill ;> It's also good on practically any salad of any sort.
>
> Sky
>
I agree. Orange dressing sounds like french, not what I consider
"italian". Kraft Zesty or that recently discussed Good Season's
dressing mix perhaps. Which leads me to...

Guess what I just found in the pantry? I knew I had the packets of
salad dressing "herbs" and such. I didn't realize I do still have the
glass shaker bottle! Had to take a pic!

http://i67.tinypic.com/nzrkuf.jpg

For marinating I'd go with the Kraft Zesty Italian. Or just herbs,
garlic (lots of it) and oil, water and vinegar. Well shaken.

Jill

On Sat, 4 Jun 2016 21:10:30 -0400, jmcquown >
wrote:

>On 6/4/2016 7:57 PM, Sky wrote:
>> On 6/4/2016 6:39 PM, Janet B wrote:
>>>
>>> There's a recipe that I want to try. It calls for Italian dressing.
>>> I've always just done vinegar and oil here at home -- it's been
>>> decades since I bought any bottled dressing.
>>> What is a good bottled Italian dressing to buy or even a recipe from
>>> you would do. Because I'm confused. I thought the Italian dressing
>>> was the orange stuff. When I look for Italian dressing recipes on the
>>> 'Net, there are no two that are alike.
>>> Help!!!
>>
>> I thought the 'orange' stuff was "french" dressing?? When it comes
>> to "italian" dressing, I like the Kraft "zesty" stuff (non-refrigerated
>> until opened). For many years, I've used that 'zesty' stuff to marinate
>> flank steaks - yummy, especially when cooked on a very hot charcoal
>> grill ;> It's also good on practically any salad of any sort.
>>
>> Sky
>>
>I agree. Orange dressing sounds like french, not what I consider
>"italian". Kraft Zesty or that recently discussed Good Season's
>dressing mix perhaps. Which leads me to...
>
>Guess what I just found in the pantry? I knew I had the packets of
>salad dressing "herbs" and such. I didn't realize I do still have the
>glass shaker bottle! Had to take a pic!
>
>http://i67.tinypic.com/nzrkuf.jpg
>
>For marinating I'd go with the Kraft Zesty Italian. Or just herbs,
>garlic (lots of it) and oil, water and vinegar. Well shaken.
>
>Jill

Isn't that a hoot! I have a drawer that hides packets of stuff.
Since you all have freed me, I will use fresh oregano next time. I
have a dressing where I use the fresh and it is so much nicer. I've
got all kinds of seasonings. I just am a bottled dressing clueless
shopper. Thanks for all the help, guys.
Janet US

On 6/4/2016 8:54 PM, Janet B wrote:
> On Sat, 4 Jun 2016 21:10:30 -0400, jmcquown >
> wrote:
>
>> On 6/4/2016 7:57 PM, Sky wrote:
>>> On 6/4/2016 6:39 PM, Janet B wrote:
>>>>
>>>> There's a recipe that I want to try. It calls for Italian dressing.
>>>> I've always just done vinegar and oil here at home -- it's been
>>>> decades since I bought any bottled dressing.
>>>> What is a good bottled Italian dressing to buy or even a recipe from
>>>> you would do. Because I'm confused. I thought the Italian dressing
>>>> was the orange stuff. When I look for Italian dressing recipes on the
>>>> 'Net, there are no two that are alike.
>>>> Help!!!
>>>
>>> I thought the 'orange' stuff was "french" dressing?? When it comes
>>> to "italian" dressing, I like the Kraft "zesty" stuff (non-refrigerated
>>> until opened). For many years, I've used that 'zesty' stuff to marinate
>>> flank steaks - yummy, especially when cooked on a very hot charcoal
>>> grill ;> It's also good on practically any salad of any sort.
>>>
>>> Sky
>>>
>> I agree. Orange dressing sounds like french, not what I consider
>> "italian". Kraft Zesty or that recently discussed Good Season's
>> dressing mix perhaps. Which leads me to...
>>
>> Guess what I just found in the pantry? I knew I had the packets of
>> salad dressing "herbs" and such. I didn't realize I do still have the
>> glass shaker bottle! Had to take a pic!
>>
>> http://i67.tinypic.com/nzrkuf.jpg
>>
>> For marinating I'd go with the Kraft Zesty Italian. Or just herbs,
>> garlic (lots of it) and oil, water and vinegar. Well shaken.
>>
>> Jill
>
> Isn't that a hoot! I have a drawer that hides packets of stuff.
> Since you all have freed me, I will use fresh oregano next time. I
> have a dressing where I use the fresh and it is so much nicer. I've
> got all kinds of seasonings. I just am a bottled dressing clueless
> shopper. Thanks for all the help, guys.
> Janet US
>

SWEET ! 8)

Sky

================================
Kitchen Rule #1 - Use the timer!
Kitchen Rule #2 - Cook's choice!
================================

jmcquown wrote in rec.food.cooking:

> On 6/4/2016 7:57 PM, Sky wrote:
> > On 6/4/2016 6:39 PM, Janet B wrote:
> > >
> > > There's a recipe that I want to try. It calls for Italian
> > > dressing. I've always just done vinegar and oil here at home --
> > > it's been decades since I bought any bottled dressing.
> > > What is a good bottled Italian dressing to buy or even a recipe
> > > from you would do. Because I'm confused. I thought the Italian
> > > dressing was the orange stuff. When I look for Italian dressing
> > > recipes on the 'Net, there are no two that are alike.
> > > Help!!!
> >
> > I thought the 'orange' stuff was "french" dressing?? When it
> > comes to "italian" dressing, I like the Kraft "zesty" stuff
> > (non-refrigerated until opened). For many years, I've used that
> > 'zesty' stuff to marinate flank steaks - yummy, especially when
> > cooked on a very hot charcoal
> >grill ;> It's also good on practically any salad of any sort.
> >
> > Sky
> >
> I agree. Orange dressing sounds like french, not what I consider
> "italian". Kraft Zesty or that recently discussed Good Season's
> dressing mix perhaps. Which leads me to...
>
> Guess what I just found in the pantry? I knew I had the packets of
> salad dressing "herbs" and such. I didn't realize I do still have
> the glass shaker bottle! Had to take a pic!
>
> http://i67.tinypic.com/nzrkuf.jpg
>
> For marinating I'd go with the Kraft Zesty Italian. Or just herbs,
> garlic (lots of it) and oil, water and vinegar. Well shaken.
>
> Jill

Any idea how old it is? They lose 'punch' fairly fast.

--

On 6/5/2016 11:10 AM, cshenk wrote:
> jmcquown wrote in rec.food.cooking:
>
>> Guess what I just found in the pantry? I knew I had the packets of
>> salad dressing "herbs" and such. I didn't realize I do still have
>> the glass shaker bottle! Had to take a pic!
>>
>> http://i67.tinypic.com/nzrkuf.jpg
>>
>> For marinating I'd go with the Kraft Zesty Italian. Or just herbs,
>> garlic (lots of it) and oil, water and vinegar. Well shaken.
>>
>> Jill
>
> Any idea how old it is? They lose 'punch' fairly fast.
>
Beats me! 20-something at least. I am not a fan of salads and rarely
use any sort of salad dressing. She's talking about using it as a
marinade. I imagine for that purpose this packet stuff might still be
viable. I might try it out this grilling season.

Jill

jmcquown wrote in rec.food.cooking:

> On 6/5/2016 11:10 AM, cshenk wrote:
> > jmcquown wrote in rec.food.cooking:
> >
> > > Guess what I just found in the pantry? I knew I had the packets
> > > of salad dressing "herbs" and such. I didn't realize I do still
> > > have the glass shaker bottle! Had to take a pic!
> > >
> > > http://i67.tinypic.com/nzrkuf.jpg
> > >
> > > For marinating I'd go with the Kraft Zesty Italian. Or just
> > > herbs, garlic (lots of it) and oil, water and vinegar. Well
> > > shaken.
> > >
> > > Jill
> >
> > Any idea how old it is? They lose 'punch' fairly fast.
> >
> Beats me! 20-something at least. I am not a fan of salads and
> rarely use any sort of salad dressing. She's talking about using it
> as a marinade. I imagine for that purpose this packet stuff might
> still be viable. I might try it out this grilling season.
>
> Jill

Ohh, useful for the ingredient list at least! Tuck a finger in and
taste the powder before using at that age!

Meantime, I am playing with my food. Got some dough going and looking
at cheesey filled dough bits.

Carol

--

On 6/4/2016 8:10 PM, jmcquown wrote:
> On 6/4/2016 7:57 PM, Sky wrote:
>> On 6/4/2016 6:39 PM, Janet B wrote:
>>>
>>> There's a recipe that I want to try. It calls for Italian dressing.
>>> I've always just done vinegar and oil here at home -- it's been
>>> decades since I bought any bottled dressing.
>>> What is a good bottled Italian dressing to buy or even a recipe from
>>> you would do. Because I'm confused. I thought the Italian dressing
>>> was the orange stuff. When I look for Italian dressing recipes on the
>>> 'Net, there are no two that are alike.
>>> Help!!!
>>
>> I thought the 'orange' stuff was "french" dressing?? When it comes
>> to "italian" dressing, I like the Kraft "zesty" stuff (non-refrigerated
>> until opened). For many years, I've used that 'zesty' stuff to marinate
>> flank steaks - yummy, especially when cooked on a very hot charcoal
>> grill ;> It's also good on practically any salad of any sort.
>>
>> Sky
>>
> I agree. Orange dressing sounds like french, not what I consider
> "italian". Kraft Zesty or that recently discussed Good Season's
> dressing mix perhaps. Which leads me to...
>
> Guess what I just found in the pantry? I knew I had the packets of
> salad dressing "herbs" and such. I didn't realize I do still have the
> glass shaker bottle! Had to take a pic!
>
> http://i67.tinypic.com/nzrkuf.jpg
>
> For marinating I'd go with the Kraft Zesty Italian. Or just herbs,
> garlic (lots of it) and oil, water and vinegar. Well shaken.
>
> Jill

I have a couple of these bottles that I saved from years ago. They
accompanied the packets like you showed and were considered "free" at
the time. In recent years, I have seen them for sale at flea markets.

As to the orange dressing: We used to get Catalina dressing years ago.
I would also consider that to be a variety of French dressing. I don't
know if it is still available.

MaryL

On Sun, 5 Jun 2016 11:17:06 -0500, MaryL >
wrote:

>On 6/4/2016 8:10 PM, jmcquown wrote:
>> On 6/4/2016 7:57 PM, Sky wrote:
>>> On 6/4/2016 6:39 PM, Janet B wrote:
>>>>
>>>> There's a recipe that I want to try. It calls for Italian dressing.
>>>> I've always just done vinegar and oil here at home -- it's been
>>>> decades since I bought any bottled dressing.
>>>> What is a good bottled Italian dressing to buy or even a recipe from
>>>> you would do. Because I'm confused. I thought the Italian dressing
>>>> was the orange stuff. When I look for Italian dressing recipes on the
>>>> 'Net, there are no two that are alike.
>>>> Help!!!
>>>
>>> I thought the 'orange' stuff was "french" dressing?? When it comes
>>> to "italian" dressing, I like the Kraft "zesty" stuff (non-refrigerated
>>> until opened). For many years, I've used that 'zesty' stuff to marinate
>>> flank steaks - yummy, especially when cooked on a very hot charcoal
>>> grill ;> It's also good on practically any salad of any sort.
>>>
>>> Sky
>>>
>> I agree. Orange dressing sounds like french, not what I consider
>> "italian". Kraft Zesty or that recently discussed Good Season's
>> dressing mix perhaps. Which leads me to...
>>
>> Guess what I just found in the pantry? I knew I had the packets of
>> salad dressing "herbs" and such. I didn't realize I do still have the
>> glass shaker bottle! Had to take a pic!
>>
>> http://i67.tinypic.com/nzrkuf.jpg
>>
>> For marinating I'd go with the Kraft Zesty Italian. Or just herbs,
>> garlic (lots of it) and oil, water and vinegar. Well shaken.
>>
>> Jill
>
>I have a couple of these bottles that I saved from years ago. They
>accompanied the packets like you showed and were considered "free" at
>the time. In recent years, I have seen them for sale at flea markets.
>
>As to the orange dressing: We used to get Catalina dressing years ago.
>I would also consider that to be a variety of French dressing. I don't
>know if it is still available.
>
>MaryL

I have a couple of cruets that came with packets. For years I used
one for red wine vinegar and the other for oil.
Janet US

On 6/5/2016 1:01 PM, Janet B wrote:
> On Sun, 5 Jun 2016 11:17:06 -0500, MaryL >
> wrote:
>
>> On 6/4/2016 8:10 PM, jmcquown wrote:
>>> On 6/4/2016 7:57 PM, Sky wrote:
>>>> On 6/4/2016 6:39 PM, Janet B wrote:
>>>>>
>>>>> There's a recipe that I want to try. It calls for Italian dressing.
>>>>> I've always just done vinegar and oil here at home -- it's been
>>>>> decades since I bought any bottled dressing.
>>>>> What is a good bottled Italian dressing to buy or even a recipe from
>>>>> you would do. Because I'm confused. I thought the Italian dressing
>>>>> was the orange stuff. When I look for Italian dressing recipes on the
>>>>> 'Net, there are no two that are alike.
>>>>> Help!!!
>>>>
>>>> I thought the 'orange' stuff was "french" dressing?? When it comes
>>>> to "italian" dressing, I like the Kraft "zesty" stuff (non-refrigerated
>>>> until opened). For many years, I've used that 'zesty' stuff to marinate
>>>> flank steaks - yummy, especially when cooked on a very hot charcoal
>>>> grill ;> It's also good on practically any salad of any sort.
>>>>
>>>> Sky
>>>>
>>> I agree. Orange dressing sounds like french, not what I consider
>>> "italian". Kraft Zesty or that recently discussed Good Season's
>>> dressing mix perhaps. Which leads me to...
>>>
>>> Guess what I just found in the pantry? I knew I had the packets of
>>> salad dressing "herbs" and such. I didn't realize I do still have the
>>> glass shaker bottle! Had to take a pic!
>>>
>>> http://i67.tinypic.com/nzrkuf.jpg
>>>
>>> For marinating I'd go with the Kraft Zesty Italian. Or just herbs,
>>> garlic (lots of it) and oil, water and vinegar. Well shaken.
>>>
>>> Jill
>>
>> I have a couple of these bottles that I saved from years ago. They
>> accompanied the packets like you showed and were considered "free" at
>> the time. In recent years, I have seen them for sale at flea markets.
>>
>> As to the orange dressing: We used to get Catalina dressing years ago.
>> I would also consider that to be a variety of French dressing. I don't
>> know if it is still available.
>>
>> MaryL
>
> I have a couple of cruets that came with packets. For years I used
> one for red wine vinegar and the other for oil.
> Janet US
>
I already have a couple of nice bottles specifically designed for
decanting oil and vinegar. This Good Seasons cruet will go back in the
pantry just for grins. I don't know if I'll actually attempt to use any
of the remaining packets for anything.

Jill

On Sat, 04 Jun 2016 17:39:19 -0600, Janet B >
wrote:

>
> There's a recipe that I want to try. It calls for Italian dressing.
> I've always just done vinegar and oil here at home -- it's been
> decades since I bought any bottled dressing.
> What is a good bottled Italian dressing to buy or even a recipe from
> you would do. Because I'm confused. I thought the Italian dressing
> was the orange stuff. When I look for Italian dressing recipes on the
> 'Net, there are no two that are alike.
> Help!!!
> Janet US

I used to do oil and wine vinegar, now I use lemon (Meyer lemon) - if
I'm short on lemon or want a sharper dressing, I'll use both. I put
garlic powder/granules, pepper and Italian seasoning in it + a tiny
pinch of salt if I think it's necessary. Smooth Dijon mustard (to
help it stay emulsified) is an option, but I usually don't bother.
Oh, yes - sometimes I add a dab of honey, just because I want to.

--

sf

On Sat, 04 Jun 2016 16:59:02 -0700, sf > wrote:

>On Sat, 04 Jun 2016 17:39:19 -0600, Janet B >
>wrote:
>
>>
>> There's a recipe that I want to try. It calls for Italian dressing.
>> I've always just done vinegar and oil here at home -- it's been
>> decades since I bought any bottled dressing.
>> What is a good bottled Italian dressing to buy or even a recipe from
>> you would do. Because I'm confused. I thought the Italian dressing
>> was the orange stuff. When I look for Italian dressing recipes on the
>> 'Net, there are no two that are alike.
>> Help!!!
>> Janet US
>
>I used to do oil and wine vinegar, now I use lemon (Meyer lemon) - if
>I'm short on lemon or want a sharper dressing, I'll use both. I put
>garlic powder/granules, pepper and Italian seasoning in it + a tiny
>pinch of salt if I think it's necessary. Smooth Dijon mustard (to
>help it stay emulsified) is an option, but I usually don't bother.
>Oh, yes - sometimes I add a dab of honey, just because I want to.

thanks for the tip sf. I have Italian seasoning, I just never put the
two together in my mind. Any particular oil that you think works well
with this approach?
Janet US

On Sat, 04 Jun 2016 18:05:04 -0600, Janet B >
wrote:

> On Sat, 04 Jun 2016 16:59:02 -0700, sf > wrote:
>
> >On Sat, 04 Jun 2016 17:39:19 -0600, Janet B >
> >wrote:
> >
> >>
> >> There's a recipe that I want to try. It calls for Italian dressing.
> >> I've always just done vinegar and oil here at home -- it's been
> >> decades since I bought any bottled dressing.
> >> What is a good bottled Italian dressing to buy or even a recipe from
> >> you would do. Because I'm confused. I thought the Italian dressing
> >> was the orange stuff. When I look for Italian dressing recipes on the
> >> 'Net, there are no two that are alike.
> >> Help!!!
> >> Janet US
> >
> >I used to do oil and wine vinegar, now I use lemon (Meyer lemon) - if
> >I'm short on lemon or want a sharper dressing, I'll use both. I put
> >garlic powder/granules, pepper and Italian seasoning in it + a tiny
> >pinch of salt if I think it's necessary. Smooth Dijon mustard (to
> >help it stay emulsified) is an option, but I usually don't bother.
> >Oh, yes - sometimes I add a dab of honey, just because I want to.
>
> thanks for the tip sf. I have Italian seasoning, I just never put the
> two together in my mind. Any particular oil that you think works well
> with this approach?
> Janet US

YW. Oil isn't set in stone for me. I mainly use EVOO, but you can
use avocado or a flavorless oil if you EVOO is too strong for your
liking. FWIW, it seems like salad dressing is the only time I
actually use Italian seasoning. LOL

--

sf

sf wrote in rec.food.cooking:

> On Sat, 04 Jun 2016 18:05:04 -0600, Janet B >
> wrote:
>
> > On Sat, 04 Jun 2016 16:59:02 -0700, sf > wrote:
> >
> > > On Sat, 04 Jun 2016 17:39:19 -0600, Janet B >
> > > wrote:
> > >
> > >>
> > >> There's a recipe that I want to try. It calls for Italian
> > dressing. >> I've always just done vinegar and oil here at home --
> > it's been >> decades since I bought any bottled dressing.
> > >> What is a good bottled Italian dressing to buy or even a recipe
> > from >> you would do. Because I'm confused. I thought the Italian
> > dressing >> was the orange stuff. When I look for Italian dressing
> > recipes on the >> 'Net, there are no two that are alike.
> > >> Help!!!
> > >> Janet US
> > >
> > > I used to do oil and wine vinegar, now I use lemon (Meyer lemon)
> > > - if I'm short on lemon or want a sharper dressing, I'll use
> > > both. I put garlic powder/granules, pepper and Italian seasoning
> > > in it + a tiny pinch of salt if I think it's necessary. Smooth
> > > Dijon mustard (to help it stay emulsified) is an option, but I
> > > usually don't bother. Oh, yes - sometimes I add a dab of honey,
> > > just because I want to.
> >
> > thanks for the tip sf. I have Italian seasoning, I just never put
> > the two together in my mind. Any particular oil that you think
> > works well with this approach?
> > Janet US
>
> YW. Oil isn't set in stone for me. I mainly use EVOO, but you can
> use avocado or a flavorless oil if you EVOO is too strong for your
> liking. FWIW, it seems like salad dressing is the only time I
> actually use Italian seasoning. LOL

OMG! I live with various italian seasonings! Making Pizza sauce in a
few minutes. I get mine in bulk at Penzey's and generally will use up 2
cups of it in a 3 month timeframe.

--

On Sun, 05 Jun 2016 10:20:32 -0500, "cshenk" > wrote:

> sf wrote in rec.food.cooking:
>
> >
> > YW. Oil isn't set in stone for me. I mainly use EVOO, but you can
> > use avocado or a flavorless oil if you EVOO is too strong for your
> > liking. FWIW, it seems like salad dressing is the only time I
> > actually use Italian seasoning. LOL
>
> OMG! I live with various italian seasonings! Making Pizza sauce in a
> few minutes. I get mine in bulk at Penzey's and generally will use up 2
> cups of it in a 3 month timeframe.

I'm not talking about individual herbs, I said Italian Seasoning: the
mixture of herbs. I have jars of individual dried herbs (and grow
plenty of fresh) that I prefer to use instead of the blend. I only
use the mixture when I want to make Italian salad dressing.

I have found jarred herb/spice mixes that I love - had never seen them
before and have never seen them since (in person), which means I
probably bought them at Grocery Warehouse. I know they're sold
somewhere, but not where I shop. I've looked. I know I can order one
(the world's best pinto bean seasoning, "Fiesta"... a delicate balance
I take a lot of time to achieve with individual ingredients) from
Amazon at probably 3 times what I paid. The McCormick blends I like,
but haven't found again locally, seem to be sold only through Amazon
Fresh - something I don't want to sign up for just to buy a couple
jars of seasonings.

--

sf

Janet B wrote in rec.food.cooking:

> On Sat, 04 Jun 2016 16:59:02 -0700, sf > wrote:
>
> > On Sat, 04 Jun 2016 17:39:19 -0600, Janet B >
> > wrote:
> >
> >>
> >> There's a recipe that I want to try. It calls for Italian
> dressing. >> I've always just done vinegar and oil here at home --
> it's been >> decades since I bought any bottled dressing.
> >> What is a good bottled Italian dressing to buy or even a recipe
> from >> you would do. Because I'm confused. I thought the Italian
> dressing >> was the orange stuff. When I look for Italian dressing
> recipes on the >> 'Net, there are no two that are alike.
> >> Help!!!
> >> Janet US
> >
> > I used to do oil and wine vinegar, now I use lemon (Meyer lemon) -
> > if I'm short on lemon or want a sharper dressing, I'll use both. I
> > put garlic powder/granules, pepper and Italian seasoning in it + a
> > tiny pinch of salt if I think it's necessary. Smooth Dijon mustard
> > (to help it stay emulsified) is an option, but I usually don't
> > bother. Oh, yes - sometimes I add a dab of honey, just because I
> > want to.
>
> thanks for the tip sf. I have Italian seasoning, I just never put the
> two together in my mind. Any particular oil that you think works well
> with this approach?
> Janet US

I use excusively olive oil for this but not because it is nessecarily
the right one, it's more like what I have in quantity here.

--

On Sat, 04 Jun 2016 16:59:02 -0700, sf > wrote:

>On Sat, 04 Jun 2016 17:39:19 -0600, Janet B >
>wrote:
>
>>
>> There's a recipe that I want to try. It calls for Italian dressing.
>> I've always just done vinegar and oil here at home -- it's been
>> decades since I bought any bottled dressing.
>> What is a good bottled Italian dressing to buy or even a recipe from
>> you would do. Because I'm confused. I thought the Italian dressing
>> was the orange stuff. When I look for Italian dressing recipes on the
>> 'Net, there are no two that are alike.
>> Help!!!
>> Janet US
>
>I used to do oil and wine vinegar, now I use lemon (Meyer lemon) - if
>I'm short on lemon or want a sharper dressing, I'll use both. I put
>garlic powder/granules, pepper and Italian seasoning in it + a tiny
>pinch of salt if I think it's necessary. Smooth Dijon mustard (to
>help it stay emulsified) is an option, but I usually don't bother.
>Oh, yes - sometimes I add a dab of honey, just because I want to.

O.k., that was good. I used it on a chef's salad tonight. Tomorrow
I'll use the bottled stuff on the pasta salad
Janet US

On Sat, 04 Jun 2016 19:43:59 -0600, Janet B >
wrote:

> O.k., that was good. I used it on a chef's salad tonight. Tomorrow
> I'll use the bottled stuff on the pasta salad
> Janet US

Yay!

--

sf

On 2016-06-04 7:39 PM, Janet B wrote:
>
> There's a recipe that I want to try. It calls for Italian dressing.
> I've always just done vinegar and oil here at home -- it's been
> decades since I bought any bottled dressing.
> What is a good bottled Italian dressing to buy or even a recipe from
> you would do. Because I'm confused. I thought the Italian dressing
> was the orange stuff. When I look for Italian dressing recipes on the
> 'Net, there are no two that are alike.
>


How about just using your own home made dressing. It is pretty close to
Italian, and Italian is about the closest you are going to get to a home
made oil and vinegar in a bottled dressing. You can always add a wee bit
of oregano.

On Sat, 4 Jun 2016 20:44:14 -0400, Dave Smith
> wrote:

>On 2016-06-04 7:39 PM, Janet B wrote:
>>
>> There's a recipe that I want to try. It calls for Italian dressing.
>> I've always just done vinegar and oil here at home -- it's been
>> decades since I bought any bottled dressing.
>> What is a good bottled Italian dressing to buy or even a recipe from
>> you would do. Because I'm confused. I thought the Italian dressing
>> was the orange stuff. When I look for Italian dressing recipes on the
>> 'Net, there are no two that are alike.
>>
>
>
>How about just using your own home made dressing. It is pretty close to
>Italian, and Italian is about the closest you are going to get to a home
>made oil and vinegar in a bottled dressing. You can always add a wee bit
>of oregano.

what you're saying is that I'm making this harder than it needs to be?

Janet US

On Sat, 04 Jun 2016 19:09:49 -0600, Janet B >
wrote:

> what you're saying is that I'm making this harder than it needs to be?
>
> Janet US

Yes!

--

sf

On 6/4/2016 9:09 PM, Janet B wrote:
> On Sat, 4 Jun 2016 20:44:14 -0400, Dave Smith
> > wrote:
>
>> On 2016-06-04 7:39 PM, Janet B wrote:
>>>
>>> There's a recipe that I want to try. It calls for Italian dressing.
>>> I've always just done vinegar and oil here at home -- it's been
>>> decades since I bought any bottled dressing.
>>> What is a good bottled Italian dressing to buy or even a recipe from
>>> you would do. Because I'm confused. I thought the Italian dressing
>>> was the orange stuff. When I look for Italian dressing recipes on the
>>> 'Net, there are no two that are alike.
>>>
>>
>>
>> How about just using your own home made dressing. It is pretty close to
>> Italian, and Italian is about the closest you are going to get to a home
>> made oil and vinegar in a bottled dressing. You can always add a wee bit
>> of oregano.
>
> what you're saying is that I'm making this harder than it needs to be?
>
> Janet US
>
Pretty much. But it needs to be more than just plain oil & vinegar if
you want to use it as a marinade. Are you going to keep us guessing
about the recipe you want to try?

Jill

On 2016-06-04 9:23 PM, jmcquown wrote:
> On 6/4/2016 9:09 PM, Janet B wrote:

>>>
>>> How about just using your own home made dressing. It is pretty close to
>>> Italian, and Italian is about the closest you are going to get to a home
>>> made oil and vinegar in a bottled dressing. You can always add a wee bit
>>> of oregano.
>>
>> what you're saying is that I'm making this harder than it needs to be?
>>
>> Janet US
>>
> Pretty much. But it needs to be more than just plain oil & vinegar if
> you want to use it as a marinade. Are you going to keep us guessing
> about the recipe you want to try?
>
It is the oil and vinegar that makes the marinade, plus a little seasoning.

On Sat, 4 Jun 2016 21:23:13 -0400, jmcquown >
wrote:

>On 6/4/2016 9:09 PM, Janet B wrote:
>> On Sat, 4 Jun 2016 20:44:14 -0400, Dave Smith
>> > wrote:
>>
>>> On 2016-06-04 7:39 PM, Janet B wrote:
>>>>
>>>> There's a recipe that I want to try. It calls for Italian dressing.
>>>> I've always just done vinegar and oil here at home -- it's been
>>>> decades since I bought any bottled dressing.
>>>> What is a good bottled Italian dressing to buy or even a recipe from
>>>> you would do. Because I'm confused. I thought the Italian dressing
>>>> was the orange stuff. When I look for Italian dressing recipes on the
>>>> 'Net, there are no two that are alike.
>>>>
>>>
>>>
>>> How about just using your own home made dressing. It is pretty close to
>>> Italian, and Italian is about the closest you are going to get to a home
>>> made oil and vinegar in a bottled dressing. You can always add a wee bit
>>> of oregano.
>>
>> what you're saying is that I'm making this harder than it needs to be?
>>
>> Janet US
>>
>Pretty much. But it needs to be more than just plain oil & vinegar if
>you want to use it as a marinade. Are you going to keep us guessing
>about the recipe you want to try?
>
>Jill

It sounded like something that we would enjoy for dinner on hot days.
I will cut the recipe in half.
Seafood Pasta Salad
1 pound dried pasta
1 pound Krab
2 cups Italian dressing
1 cup chopped fresh tomato
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1/2 cup chopped green onion
2 cups shredded mozarella
1/4 chp chopped fresh parsley
Mix. Season to taste with s&p. serve chilled
Janet US

"Janet B" > wrote in message
...
> On Sat, 4 Jun 2016 21:23:13 -0400, jmcquown >
> wrote:
>
>>On 6/4/2016 9:09 PM, Janet B wrote:
>>> On Sat, 4 Jun 2016 20:44:14 -0400, Dave Smith
>>> > wrote:
>>>
>>>> On 2016-06-04 7:39 PM, Janet B wrote:
>>>>>
>>>>> There's a recipe that I want to try. It calls for Italian dressing.
>>>>> I've always just done vinegar and oil here at home -- it's been
>>>>> decades since I bought any bottled dressing.
>>>>> What is a good bottled Italian dressing to buy or even a recipe from
>>>>> you would do. Because I'm confused. I thought the Italian dressing
>>>>> was the orange stuff. When I look for Italian dressing recipes on the
>>>>> 'Net, there are no two that are alike.
>>>>>
>>>>
>>>>
>>>> How about just using your own home made dressing. It is pretty close to
>>>> Italian, and Italian is about the closest you are going to get to a
>>>> home
>>>> made oil and vinegar in a bottled dressing. You can always add a wee
>>>> bit
>>>> of oregano.
>>>
>>> what you're saying is that I'm making this harder than it needs to be?
>>>
>>> Janet US
>>>
>>Pretty much. But it needs to be more than just plain oil & vinegar if
>>you want to use it as a marinade. Are you going to keep us guessing
>>about the recipe you want to try?
>>
>>Jill
>
> It sounded like something that we would enjoy for dinner on hot days.
> I will cut the recipe in half.
> Seafood Pasta Salad
> 1 pound dried pasta
> 1 pound Krab
> 2 cups Italian dressing
> 1 cup chopped fresh tomato
> 1 cup chopped red bell pepper
> 1 cup chopped green bell pepper
> 1/2 cup chopped green onion
> 2 cups shredded mozarella
> 1/4 chp chopped fresh parsley
> Mix. Season to taste with s&p. serve chilled
> Janet US

I think I shall make a tuna pasta salad after seeing this. That sounds good!

In article >,
says...
>
> On Sat, 4 Jun 2016 20:44:14 -0400, Dave Smith
> > wrote:
>
> >On 2016-06-04 7:39 PM, Janet B wrote:
> >>
> >> There's a recipe that I want to try. It calls for Italian dressing.
> >> I've always just done vinegar and oil here at home -- it's been
> >> decades since I bought any bottled dressing.
> >> What is a good bottled Italian dressing to buy or even a recipe from
> >> you would do. Because I'm confused. I thought the Italian dressing
> >> was the orange stuff. When I look for Italian dressing recipes on the
> >> 'Net, there are no two that are alike.
> >>
> >
> >
> >How about just using your own home made dressing. It is pretty close to
> >Italian, and Italian is about the closest you are going to get to a home
> >made oil and vinegar in a bottled dressing. You can always add a wee bit
> >of oregano.
>
> what you're saying is that I'm making this harder than it needs to be?
>
> Janet US

Yes. If you have a jamjar, oil, vinegar or a lemon, and a selection of
dried herbs and seasonings it only takes seconds to put the ingredients
in the jar put the lid on and shake it to emulsify. Instant dressing or
marinade, avoiding all sorts of processed gunk like chemical additives
preservatives artificial flavourings and colourings. Homemade tastes far
better and will keep a couple of days in the fridge, just shake it
again.

Janet UK

Janet wrote:
>
> Homemade tastes far
> better and will keep a couple of days in the fridge, just shake it
> again.

It's vinegar, oil and spices. Should last way longer than a couple of
days.

I have a bottle here of Everyday Essential Italian dressing. I add it
to sandwiches.

Also, the Kraft Zesty Italian Dressing was recommended. I got a coupon
for that in today's Sunday newspaper. It's 75 cents off of any 16oz
(or larger) bottle. My store doubles coupons up to 99 cents everyday
of the week. That would be $1.50 off a 16oz bottle...it would be very
cheap to try.

Gary wrote in rec.food.cooking:

> Janet wrote:
> >
> > Homemade tastes far
> > better and will keep a couple of days in the fridge, just shake it
> > again.
>
> It's vinegar, oil and spices. Should last way longer than a couple of
> days.
>
> I have a bottle here of Everyday Essential Italian dressing. I add it
> to sandwiches.
>
> Also, the Kraft Zesty Italian Dressing was recommended. I got a coupon
> for that in today's Sunday newspaper. It's 75 cents off of any 16oz
> (or larger) bottle. My store doubles coupons up to 99 cents everyday
> of the week. That would be $1.50 off a 16oz bottle...it would be very
> cheap to try.

Works for me!

--

On Sun, 05 Jun 2016 08:14:38 -0400, Gary > wrote:

> Janet wrote:
> >
> > Homemade tastes far
> > better and will keep a couple of days in the fridge, just shake it
> > again.
>
> It's vinegar, oil and spices. Should last way longer than a couple of
> days.

If I used fresh herbs, I wouldn't try to keep it more than a very few
days - but I use dried, so I make a larger amount that lasts me for a
couple of weeks since I don't use it on a daily basis and never use
very much at any one time.

--

sf

On 6/5/2016 8:14 AM, Gary wrote:
> Also, the Kraft Zesty Italian Dressing was recommended. I got a coupon
> for that in today's Sunday newspaper. It's 75 cents off of any 16oz
> (or larger) bottle. My store doubles coupons up to 99 cents everyday
> of the week. That would be $1.50 off a 16oz bottle...it would be very
> cheap to try.
>
Lucky you! I haven't seen a grocery store double coupons in a couple of
decades.

Jill

On 6/5/2016 6:02 AM, Janet wrote:
> In article >,
> says...
>>
>> On Sat, 4 Jun 2016 20:44:14 -0400, Dave Smith
>> > wrote:
>>
>>> On 2016-06-04 7:39 PM, Janet B wrote:
>>>>
>>>> There's a recipe that I want to try. It calls for Italian dressing.
>>>> I've always just done vinegar and oil here at home -- it's been
>>>> decades since I bought any bottled dressing.
>>>> What is a good bottled Italian dressing to buy or even a recipe from
>>>> you would do. Because I'm confused. I thought the Italian dressing
>>>> was the orange stuff. When I look for Italian dressing recipes on the
>>>> 'Net, there are no two that are alike.
>>>>
>>>
>>>
>>> How about just using your own home made dressing. It is pretty close to
>>> Italian, and Italian is about the closest you are going to get to a home
>>> made oil and vinegar in a bottled dressing. You can always add a wee bit
>>> of oregano.
>>
>> what you're saying is that I'm making this harder than it needs to be?
>>
>> Janet US
>
> Yes. If you have a jamjar, oil, vinegar or a lemon, and a selection of
> dried herbs and seasonings it only takes seconds to put the ingredients
> in the jar put the lid on and shake it to emulsify. Instant dressing or
> marinade, avoiding all sorts of processed gunk like chemical additives
> preservatives artificial flavourings and colourings. Homemade tastes far
> better and will keep a couple of days in the fridge, just shake it
> again.
>
> Janet UK
>
>
>
I agree. For me, what makes a dressing Italian is red wine vinegar,
equal parts of olive and grape seed oil, s&p, garlic, dried basil and
dried oregano (or fresh herbs if I have them). It might not be
authentic (whatever that means), but it works for me. Now that I think
about it, some lightly crushed toasted fennel seeds would be a good
addition. Hmmm . . .

On Sun, 5 Jun 2016 08:57:30 -0500, dejamos >
wrote:

> Now that I think
> about it, some lightly crushed toasted fennel seeds would be a good
> addition. Hmmm . . .

I whiz mine up in a coffee grinder and powder them. That way, I get
all the flavor and nobody complains about seeds. It works
particularly well for when I flavor ground pork to make Italian
sausage... or want to put more fennel flavor in store bought bulk.

--

sf

"Janet B" > wrote in message
...
>
> There's a recipe that I want to try. It calls for Italian dressing.
> I've always just done vinegar and oil here at home -- it's been
> decades since I bought any bottled dressing.
> What is a good bottled Italian dressing to buy or even a recipe from
> you would do. Because I'm confused. I thought the Italian dressing
> was the orange stuff. When I look for Italian dressing recipes on the
> 'Net, there are no two that are alike.
> Help!!!
> Janet US

French dressing is orange. Italian can vary but it is basically oil and
vinegar with herbs. You might find it with added cheese or garlic these
days. What are you using it for?

This is what I buy for pasta salad. I guess it sort of looks orange in the
pic. Not so much in real life.

https://www.dollartree.com/Seasonal-...?method=search

On 6/4/2016 11:57 PM, Julie Bove wrote:
>
> "Janet B" > wrote in message
> ...
>>
>> There's a recipe that I want to try. It calls for Italian dressing.
>> I've always just done vinegar and oil here at home -- it's been
>> decades since I bought any bottled dressing.
>> What is a good bottled Italian dressing to buy or even a recipe from
>> you would do. Because I'm confused. I thought the Italian dressing
>> was the orange stuff. When I look for Italian dressing recipes on the
>> 'Net, there are no two that are alike.
>> Help!!!
>> Janet US
>
> French dressing is orange. Italian can vary but it is basically oil and
> vinegar with herbs. You might find it with added cheese or garlic these
> days. What are you using it for?
>
> This is what I buy for pasta salad. I guess it sort of looks orange in
> the pic. Not so much in real life.
>
> https://www.dollartree.com/Seasonal-...?method=search
>

I've used Bernstein's for pasta salad, and I have liked it. It's a bit
more expensive that I would prefer, but I think it's worth it.

On Saturday, June 4, 2016 at 1:39:19 PM UTC-10, Janet B wrote:
> There's a recipe that I want to try. It calls for Italian dressing.
> I've always just done vinegar and oil here at home -- it's been
> decades since I bought any bottled dressing.
> What is a good bottled Italian dressing to buy or even a recipe from
> you would do. Because I'm confused. I thought the Italian dressing
> was the orange stuff. When I look for Italian dressing recipes on the
> 'Net, there are no two that are alike.
> Help!!!
> Janet US

Italian dressing is oil and vinegar with some garlic and herbs. French dressing is reddish and creamy from the addition of tomato or ketchup. It typically has a tangy onion flavor. It is also a sweet dressing with a good amount of sugar. I've used bottled Italian dressing as a marinade but it's easy enough to mix up an oil an vinegar marinade.

On 6/4/2016 4:39 PM, Janet B wrote:
>
> There's a recipe that I want to try. It calls for Italian dressing.
> I've always just done vinegar and oil here at home -- it's been
> decades since I bought any bottled dressing.
> What is a good bottled Italian dressing to buy or even a recipe from
> you would do. Because I'm confused. I thought the Italian dressing
> was the orange stuff. When I look for Italian dressing recipes on the
> 'Net, there are no two that are alike.
> Help!!!
> Janet US
>

Janet, I think the orange stuff is Thousand Island.
Just sayin'.

In article >,
says...


>
> On 6/4/2016 4:39 PM, Janet B wrote:
> >
> > There's a recipe that I want to try. It calls for Italian dressing.
> > I've always just done vinegar and oil here at home -- it's been
> > decades since I bought any bottled dressing.
> > What is a good bottled Italian dressing to buy or even a recipe from
> > you would do. Because I'm confused. I thought the Italian dressing
> > was the orange stuff. When I look for Italian dressing recipes on the
> > 'Net, there are no two that are alike.
> > Help!!!
> > Janet US
> >
>
> Janet, I think the orange stuff is Thousand Island.
> Just sayin'.

....or French dressing. Janet obviously likes food a lot... she just
doesn't know shit about it, except how to shove it down her piehole.

--

Checkmate, AUK DoW #1, new Honorary FNVW of AUK, and Fakey's master
AUK Hammer of Thor award, Feb. 2012 (Pre-Burnore)
Destroyer of the AUK Ko0k Vote (Post-Burnore)
Originator of the "Dance for me" (tm) lame
Copyright © 2016
all rights reserved

In article >,
says...
>
> In article >,
> says...
>
>
> >
> > On 6/4/2016 4:39 PM, Janet B wrote:
> > >
> > > There's a recipe that I want to try. It calls for Italian dressing.
> > > I've always just done vinegar and oil here at home -- it's been
> > > decades since I bought any bottled dressing.
> > > What is a good bottled Italian dressing to buy or even a recipe from
> > > you would do. Because I'm confused. I thought the Italian dressing
> > > was the orange stuff. When I look for Italian dressing recipes on the
> > > 'Net, there are no two that are alike.
> > > Help!!!
> > > Janet US
> > >
> >
> > Janet, I think the orange stuff is Thousand Island.
> > Just sayin'.
>
> ...or French dressing. Janet obviously likes food a lot... she just
> doesn't know shit about it, except how to shove it down her piehole.

Or Catalina dressing. . .

http://media.fooducate.com/products/...6D0-3C7C-42FD-
9532C6B24735.jpeg