Lettuce Wedges With Blue Cheese Dressing Recipe Trisha Yearwood
Friend in Low Places boasts 54,715 square-feet of venue space, a floor for private events, a two-story honky-tonk compete with a stage for live performances and three bars, an oasis-themed rooftop bar complete with 10-foot palm trees and piña coladas, and, of course, an impressive assortment of Yearwood's down-home Southern cooking.
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12 ounces cream cheese, room temperature. 1/2 cup mayonnaise. 1/2 cup buttermilk, well shaken. One 1-ounce package ranch dressing mix, such as Hidden Valley. 16 ounces Cheddar cheese, grated, room temperature. 1 cup pecans, roughly chopped. Crackers or bagel chips, for serving.
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Lettuce Wedge with Blue Cheese Dressing by Trisha Yearwood Lettuce
Remove and discard outside leaves from head of cabbage. 2. Cut cabbage into quarters; remove core. 3. Coarsely grate cabbage and carrot using shredding blade of food processor or coarse side of.
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Preheat the oven to 450 degrees F. Pour 2 tablespoons of the oil into a well-seasoned 9-inch cast-iron skillet and place over medium-high heat. Put the cornmeal in a large mixing bowl. Make a well.
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Directions: In a large frying pan with a lid, heat the oil over medium heat until it shimmers and slides across the pan. Add the onions and cook until translucent, about 5 minutes. Finely dice the chicken breasts and add to the pan with the onions. Add the garlic, 1/2 cup of the hot sauce and 1 cup water.
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Directions. In a medium mixing bowl, combine the lemon juice, mayonnaise, buttermilk, sour cream, garlic powder and onion powder. Whisk the mixture together until smooth. Add the cheese and mix.
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Directions. In a large bowl, mix together the mayonnaise, sour cream, blue cheese, vinegar and some salt and pepper and stir until well combined. Add the cabbage and onions and toss to combine.
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Wash the lettuce and remove any damaged or wilted outer leaves. Remove the lettuce core and discard. Cut the head into quarters and set it aside. In a medium bowl, whisk together the mayonnaise and the ketchup. Add the hot sauce and pepper to taste. Place a lettuce wedge on each serving plate. Drizzle with the dressing.
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Directions. 1 Combine the sour cream, mayonnaise, blue cheese, parsley, lemon juice, salt, and pepper in a small bowl and stir until well blended and creamy. 2 Use the back of a spoon to press some of the blue cheese crumbles into the sauce for even more flavor.
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Cut the head into quarters and set it aside. In a medium bowl, whisk together the mayonnaise and the ketchup. Add the hot sauce and pepper to taste. Place a lettuce wedge on each serving plate.
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Buttermilk Cornbread: Yield: 8 servings. Preheat the oven to 450 degrees F. Pour 2 tablespoons of the oil into a well-seasoned 9-inch cast-iron skillet and place over medium-high heat. Put the cornmeal in a large mixing bowl. Make a well in the cornmeal and add the remaining 2 tablespoons oil. With a fork, stir in enough of the buttermilk to.
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1/4 cup crumbled blue cheese. 2 tablespoons apple cider vinegar. Salt and freshly ground black pepper. Salt and freshly ground black pepper. 1/2 medium green cabbage, cored, quartered and thinly sliced. 1/2 small red cabbage, cored, quartered and thinly sliced. 1 Vidalia onion, halved lengthwise and cut crosswise into 1/4-inch slices.
