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DS9KIE's Photo DS9KIE SparkPoints: (259,853)
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10/10/09 2:37 A

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yes you are assuming right.

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ANIDUCK's Photo ANIDUCK Posts: 10,862
10/10/09 12:00 A

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Busy day; didn't get to the tomatoes 'till early this evening. They've been simmering with garlic and onions for a few hours now and boy does that smell good! I'll see if I can invent a "French" dressing tomorrow.

Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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KELLKAT's Photo KELLKAT Posts: 2,227
10/9/09 5:11 P

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Can't wait to hear your results, Ani. We have a kitchen full of tomatoes, too!

I'm just saying... Kelley


“You are never given a wish without also being given the power to make it come true. You may have to work for it, however.” - Richard Bach


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ANIDUCK's Photo ANIDUCK Posts: 10,862
10/9/09 1:21 A

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I am assuming that you are talking about that American salad dressing that is red-ish in color that for some reason we call "French Dressing".

If you already have a recipe for it then just do a few substitutions.
If you take a few tomatoes, quarter them and remove the woody stem end, throw them into a food processor, put them in a pan on the stove at a med/low heat and just simmer long enough to reduce the stuff by one half you will then have a substitute for ketchup which is one of the ingredients in "French Dressing".
Or, you could use a health food brand of bottled ketchup that is fruit sweetened if you prefer that sort of thing.
After that it's just vinegar, oil, garlic, salt and pepper. That home made tomato sauce that I mentioned above will be so thick and sweet that you will find that you need much less oil.
Okay, I admit that I've never actually made this dressing so tomorrow, when I process all those tomatoes I have in the kitchen, I will experiment on a dressing. I love to experiment.
My dressings are always a simple French style vinaigrette with some varying ingredients here and there. But I've never done the "red" one. I'm thinking, that if it's going to be the sort of creamy kind that it will have to be emulsified using either a blender or hand-held mixer.
I'll be back tomorrow and let you know how this goes!!

Edited by: ANIDUCK at: 10/9/2009 (01:21)
Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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DS9KIE's Photo DS9KIE SparkPoints: (259,853)
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10/8/09 11:58 P

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Is there a french dressing recipe that is low fat and sugar and taste good?


Leader of Eat to live www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=1024

Co-leader of Torture Chambers!! www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=44365

Eating got me into this mess and eating is going to get me out of this mess
THE SALAD IS THE MAIN DISH
The greatest act can be one little victory ...Celebrate the moment as it turns into one more Just one little victory, a spirit breakin' free.One little victory-Rush


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