Best Betty Crocker Ruby French Dressing Recipes

RUBY FRENCH DRESSING

Steps:

• Place olive oil, ketchup, sugar, vinegar, onion, lemon juice, mustard, paprika, salt, and black pepper in a jar with a tight-fitting lid; cover and shake until well blended. Refrigerate for at least 3 hours. Shake again before serving.

FRENCH DRESSING

Steps:

• In a small bowl, whisk together vinegar, ketchup, sugar, paprika, and Worcestershire; season with salt. Whisking constantly, add oil in a steady stream until incorporated.

CLASSIC FRENCH DRESSING

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.

HOMEMADE RUBY RED FRENCH SALAD DRESSING

Steps:

• 1. Mix all together and refrigerate

GARDEN SALAD WITH HONEY FRENCH DRESSING

Steps:

• In large bowl, mix all dressing ingredients until well blended.
• Add romaine, cucumber, tomato and onion; toss to mix. Sprinkle with raisins, sunflower nuts and cheese. Serve with dressing.

POTATO SALAD WITH FRENCH DRESSING

Steps:

• Cover potatoes in large saucepan with water. Bring to boiling and cook until fork tender, about 30 minutes. Drain. When cool enough to handle but still very warm, peel the potatoes and then cube. Place the warm potatoes in large bowl. Add the salt and French dressing, tossing to coat (You can even let the potatoes sit in the refrigerator overnight at this point.).
• Meanwhile, place the eggs in a medium saucepan. Cover with cold water. Bring to just under a boil and simmer for 10 minutes. Drain and return the eggs to the pot, covering with ice water. Let stand 15 minutes. Peel the eggs under cold running water, beginning with the large end. Cut into small cubes and reserve.
• To the potatoes, add the celery, onion, and pickle relish.
• In small bowl, stir together the mayonnaise and mustard. With a spatula, fold the mayonnaise mixture into the potato mixture until thoroughly blended. Add the egg and gently stir just to evenly distribute. This is one of those dishes that is even bettr the next day. (If you can wait that long).

FRENCH ONION SOUP

Steps:

• Peel and cut the onions into slices to measure 4 cups. In a 4-quart nonstick Dutch oven, melt the butter over medium-high heat. Stir in onions to coat with butter. Cook uncovered 10 minutes, stirring every 3 to 4 minutes.
• Reduce heat to medium-low. Cook uncovered 35 to 40 minutes longer, stirring well every 5 minutes, until onions are deep golden brown (onions will shrink during cooking).
• Stir in broth, water, pepper, thyme and bay leaf. Heat to boiling over high heat. Once mixture is boiling, reduce heat just enough so mixture bubbles gently. Cover with lid; simmer 15 minutes. Meanwhile, shred the Gruyère cheese by rubbing it across the largest holes of a grater to measure 1 cup; set aside.
• You may need to move the oven rack so it is near the broiler. Set the oven control to broil. On a cookie sheet, place the bread slices. Broil with tops about 5 inches from heat 1 to 2 minutes or until golden brown. Turn bread over; broil 1 to 2 minutes longer until golden brown. Place toasted bread in 4 ovenproof bowls or individual ceramic casseroles (do not use glass, which cannot withstand heat of broiler and may break).
• Remove bay leaf from soup. Ladle soup into bowls. Top with Gruyère cheese. Sprinkle with Parmesan cheese. Place bowls in pan with shallow sides.
• Broil soup bowls with tops about 5 inches from heat 1 to 2 minutes or just until cheese is melted and golden brown. Watch carefully so cheese does not burn. Serve with additional French bread if desired.

CLASSIC FRENCH DRESSING

Steps:

• In tightly covered container, shake all ingredients. Shake before serving. Store tightly covered in refrigerator.