#thousandislanddressing

　　トマトピューレを作りました☆

真っ赤に熟したトマトが　箱売りで　とってもリーズナブル‼︎

甘みが増して美味しい今　一箱全部使って　トマトピューレを作りました。

ざく切りしたトマトを煮て　濾した後　もう一度煮詰めて。

完熟トマトのピューレは　驚くほど甘〜い♪

いつもは　トマトスープ，ケチャップを作っていますが　今日は　まず　サウザンアイランドドレッシングを作って　サラダを楽しむ事にしました。

＊トマトピューレ

＊新玉葱

＊セロリ

＊ニンニク

＊りんご酢　米酢　レモン果汁

＊オリーブオイル

＊塩　胡椒

りんご酢は　作り置きで　砂糖が入っているので，砂糖は　入れずに，あとは　材料全部を　フードプロセッサーで　混ぜれば　完成。

このドレッシングは　マヨネーズを入れて作るのが　一般的。

クリーミーで　口当たりも良いけれど　トマトピューレを生かして　あえて　マヨネーズ無しで　作ってみました。

サラダには　アボカド，海老を入れて。

A delicious twist on the classic Reuben sandwich, these Crock Pot Reuben Brats are made with bratwurst sausages, sauerkraut, Swiss cheese, Thousand Island dressing, and chopped rye bread, slow-cooked to perfection.

Ingredients: 1 package of bratwurst sausages. 1 cup sauerkraut, drained. 1 cup shredded Swiss cheese. 1/2 cup Thousand Island dressing. 4 slices of rye bread, toasted and chopped into small pieces. 1/4 cup chopped dill pickles. 1/4 cup chopped onions. 1/4 cup chopped fresh parsley. Salt and pepper to taste.

Instructions: In a slow cooker, add the bratwurst sausages, sauerkraut, Swiss cheese, Thousand Island dressing, toasted rye bread, chopped dill pickles, chopped onions, and chopped fresh parsley. Season with salt and pepper to taste. Stir everything together until well combined. Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the sausages are cooked through and the flavors have melded together. Serve the Reuben brats hot, spooning some of the sauerkraut mixture over each sausage. Enjoy!

Prep Time: 15 minutes

Cook Time: 240 minutes

Reuben Eggrolls are a tasty mix of the traditional Reuben sandwich and crunchy eggrolls. They have a crunchy eggroll wrapper around corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing. Great as an appetizer, a snack, or a fun take on a classic dish.

Ingredients: 6 eggroll wrappers. 1 cup cooked corned beef, chopped. 1 cup sauerkraut, drained and squeezed dry. 1 cup Swiss cheese, shredded. 1/4 cup Thousand Island dressing. 1 egg, beaten for sealing eggrolls. Oil for frying.

Instructions: Lay out an eggroll wrapper in a diamond shape, with one corner pointing towards you. Place a spoonful of chopped corned beef in the center of the wrapper. Add a spoonful of sauerkraut on top of the corned beef. Sprinkle shredded Swiss cheese over the sauerkraut. Drizzle a little Thousand Island dressing on top of the ingredients. Fold the corner closest to you over the filling, then fold in the sides. Brush a bit of beaten egg on the remaining corner and roll up the eggroll, sealing it tightly. Repeat this process for all eggrolls. Heat oil in a deep fryer or a large, deep skillet to 350F 175C. Carefully place the eggrolls in the hot oil and fry until golden brown, about 3-4 minutes per side. Remove the eggrolls and drain on paper towels. Serve hot with extra Thousand Island dressing for dipping.

Prep Time: 20 minutes

Cook Time: 10 minutes

You can change up the traditional St. Patrick's Day dish by making these Corned Beef and Cabbage Rolls. They are baked until they are golden brown and filled with tasty corned beef, sauerkraut, and Swiss cheese. Adding a drizzle of Thousand Island dressing to these tasty rolls makes them more creamy and tangy.

Ingredients: 8 large cabbage leaves. 1 pound corned beef, thinly sliced. 1 cup sauerkraut, drained. 1 cup Swiss cheese, shredded. 1/2 cup Thousand Island dressing. Salt and pepper to taste. 1/4 cup butter, melted.

Instructions: Bring a large pot of water to a boil. Carefully place the cabbage leaves in the boiling water for 2-3 minutes, or until they become pliable. Remove and drain. Preheat your oven to 350F 175C. Lay out each cabbage leaf and place some corned beef, sauerkraut, and Swiss cheese in the center of each leaf. Drizzle some Thousand Island dressing over the filling, and season with salt and pepper to taste. Fold the sides of the cabbage leaf in and roll it up, securing it with a toothpick if needed. Place the cabbage rolls seam-side down in a baking dish. Pour the melted butter over the rolls. Cover the baking dish with aluminum foil and bake for 25-30 minutes, or until the rolls are heated through and the cheese is melted. Remove from the oven and serve hot. Enjoy your delicious Corned Beef and Cabbage Rolls!

Prep Time: 15 minutes

Cook Time: 30 minutes

This Vegan Thousand Island Dressing is a tangy and creamy alternative to the classic dressing, perfect for any salad. It's oil-free, homemade, and bursting with flavor!

Ingredients: 1 cup unsweetened vegan mayonnaise. 2 tablespoons tomato paste. 2 tablespoons pickle relish. 1 tablespoon Dijon mustard. 1 tablespoon apple cider vinegar. 1 teaspoon onion powder. 1 teaspoon garlic powder. Salt and pepper to taste. Assorted salad greens and vegetables of choice.

Instructions: In a bowl, combine vegan mayonnaise, tomato paste, pickle relish, Dijon mustard, apple cider vinegar, onion powder, and garlic powder. Mix well until smooth and creamy. Season with salt and pepper to taste. Adjust the ingredients according to your preference. Refrigerate the dressing for at least 30 minutes to allow the flavors to meld together. Meanwhile, prepare your favorite salad greens and vegetables. Once the dressing has chilled, toss the salad greens and vegetables with the Vegan Thousand Island Dressing. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

It's widely known that the "secret sauce" on many fast food menus is essentially Thousand Island salad dressing. Initially, this might have seemed unusual, but it makes perfect sense given that the dressing's ingredients—mayonnaise, ketchup, mustard, and pickle relish—complement burgers well. Interestingly, if it weren't for the Reuben sandwich, Thousand Island dressing might never have found its way onto burgers.

There's ongoing debate about who invented the Reuben sandwich—some credit Arnold Reuben in New York City, while others point to Reuben Kulakofsky in Omaha, Nebraska. Regardless, the original Reuben included corned beef, Swiss cheese, sauerkraut, and Russian dressing on rye bread. The main difference between Russian and Thousand Island dressings is that the former contains horseradish for added spice. The tangy, creamy dressing was a hit on the Reuben, leading to its application on other meat-filled sandwiches, including burgers. Fast food chains quickly adopted the condiment, making it a staple.

When McDonald's launched its Big Mac in 1968, the "special sauce" it promoted was a clever marketing move that intrigued customers and boosted sales. It was later revealed that this special sauce was inspired by Thousand Island dressing, with some modifications. However, McDonald's wasn't the first to use a pink mystery sauce on burgers. In 1961, In-N-Out introduced an extra helping of Thousand Island-like dressing on its "animal style" burgers, enhancing a light spread already present on their regular burgers.

Other burger chains have similar sauces: California-based Big Boy has its "Big Boy" sauce, Shake Shack's Shack Sauce combines mayo, ketchup, dill pickles, mustard, and spices (essentially Thousand Island), and Raising Cane's has a Cane's sauce that many believe is a less sweet version of Thousand Island. Copycat recipes for Cane's sauce often include mayonnaise, ketchup, Worcestershire sauce, and spices.

Thousand Island dressing is beloved for its blend of flavors—rich mayo, sweet ketchup, tangy pickle relish, spicy mustard, and optional hot sauce for heat. Its versatility extends beyond Reubens and burgers. It's a great dip for french fries, onion rings, fried zucchini, and mushrooms, can replace remoulade on fried shrimp and catfish sandwiches or fried green tomatoes, and enhances any rich panini. It can substitute ranch or blue cheese dressing on wedge salads and makes a tasty dip for roasted Brussels sprouts and grilled asparagus.