Jimmy's salad dressings and dips


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Jimmy's salad dressings and dips

  1. 1. Jimmy’s can ship any of our delicious dressings and dips right to your home. How to Order: Call toll-free 1-800-747-3474 JIMMY'S COLE SLAW 16 Oz. coleslaw cabbage 8 Oz. Jimmy's Regular or Fat Free Coleslaw Dressing * Optional sunflower seeds JIMMY'S EXTRA CHUNKY BLUE CHEESE DIP 1 jar Jimmy's Extra Chunky Blue Cheese Dressing 8 oz. cream cheese room temp. 1 1/3 c. chopped pecans (toasted) -Beat cream cheese until smooth -Beat in Jimmy's Extra Chunky Blue Cheese Dressing -Stir in toasted pecans -Season to taste; salt and pepper Serve with celery or other fresh veggies. Use to stuff baked potatoes. Spread on garlic toast or with toasted baguettes. JIMMY'S PINEAPPLE SALSA DEVILED EGGS 12 hard-cooked large eggs, peeled 1 ½ cups Jimmy’s Pineapple Salsa 6 ounces (about ½ pound) raw shrimp, peeled, diced ½ tsp. ground cumin 2 Tbs. chopped fresh cilantro 2 small green onions, thinly sliced 1 jalapeno, thinly sliced (leave seeds) Cut off a small slice from both small ends of each egg (so they’ll stand upright) And halve eggs around their equator. Crumble yolks into a small bowl. Set yolks and whites aside. Bring Jimmy’s Pineapple Salsa to a simmer in a small skillet over medium-high heat. Simmer until most of the liquid has evaporated, about 5 minutes. Stir in shrimp; cook until just opaque, 1 to 2 minutes. Transfer to a medium bowl; stir in cumin, cilantro and onions, then yolks. (The filling and egg whites can be covered separately and refrigerated overnight.) When ready to serve, spoon the shrimp mixture into whites, garnish each egg with
  2. 2. a jalapeno slice and arrange on a large platter. Makes 24 deviled egg halves. The egg stuffing is also great on crackers or baguette slices. JIMMY'S SOUTHWEST GUACAMOLE DIP 1 cup Jimmy's Ranch Vegetable Dip ( or Fat Free Ranch) 2 ripe avocados ( peeled and mashed) 1 teaspoon lemon juice 1/4 tsp. salt 1/2 tsp. pepper Mix ingredients together well and chill. For more zest add 1/4 cup salsa or several shakes of hot sauce! Serve with tortilla chips as an hors d'oeuvres or as a tasty addition to any Mexican entree. JIMMY'S SWEET & SOUR WILD RICE SALAD Compliments of: Mrs. Scott Heck 1 cup Jimmy's Sweet & Sour Dressing 1 16 oz pkg. wild rice (cooked) 1/8 cup balsamic vinegar 2 bunches of green onions (diced) 1 sweet red bell pepper (diced) 1 cup fresh pea pods ( ends removed & slice at angle) 1 can black olives (sliced) 1/2 cup slivered almonds Mix all ingredients together. Chill. Serves 10-12. JIMMY'S TURTLE CAKE 1 (18.25Oz. pkg.) German chocolate cake mix with pudding. 3 cups chopped pecans, divided 3/4 cup butter, melted 1/3 cup evaporated milk 1 tub Jimmy's Caramel Dip. 2 cups semisweet chocolate morsels Combine cake mix, 2cups pecans, butter and 1/3 cup evaporated milk in a large bowl; stir well. Reserve half of cake mix mixture for topping. Press remaining half of mixture into a greased and floured 13x9 inch pan. Bake at 350 degrees for 8 minutes. Remove pan from oven, and set aside. Meanwhile heat Jimmy's Caramel Dip over low heat so consistancy is thinner for drizzling. Sprinkle remaining 1 cup pecans and chocolate morsels evenly over cake. Drizzle Jimmy's Caramel over pecans and chocolate morsels. Crumble reserved cake mixture evenly over caramel mixture. Bake at 350 degrees for 20
  3. 3. minutes. Let cool in pan on a wire rack. Caramel, Chocolate, and Pecans! This Decadent, Rich cake is worth every Calorie!! JIMMY´S CARAMEL APPLE BARS 13x9 ungreased pan, approx. 36 bars Prep time 20 min. (start to eat 50 min). 1 cup packed brown sugar 1/2 cup butter softened 1/4 cup shortening 1 3/4 cup flour 1 1/2 cup quick cooking oats 1 tsp. salt 1/2 tsp. baking soda 4 1/2 cups coarsely chopped, peeled apples (about 6 medium) 3 tbls flour 18 oz Jimmy´s Caramel or Jimmy´s Low Fat Caramel Dip 1. Heat oven to 400 f. In a large bowl, mix brown sugar, butter and shortening. Stir In 1 3/4 cups flour, the oats, salt, and baking soda. Reserve 2 cups oat mixture, press remaining oat mixture in ungreased 13x9 inch pan. 2. In a large bowl, toss apples and 4 Tbls flour, spread over mixture in pan. Carefully soften Jimmy's Caramel dip in pan of hot water. Pour evenly over apples. Sprinkle with reserved oat mixture, press lightly. 3. Bake 25 to 30 minutes or until topping is golden brown and apples are tender. For 36 bars cut into 6 rows by 6 rows while still warm. JIMMY´S HAWAIIAN WRAPS 1 bag shredded coleslaw mix 12 oz. cooked ham thinly sliced 10 dates, pitted and chopped 8 oz. Jimmy´s Pineapple Coleslaw Dressing 12 flour tortillas, large size Mix coleslaw, Jimmy´s Pineapple Dressing, ham and dates. Fill tortillas and ENJOY!
  4. 4. RED POTATO, DILL & PEA SALAD 3/4 Lb. (about 5) small red potatoes cooked and chilled 1/2 Cup frozen peas thawed 1/2 Cup Jimmy's Dill Dip *Try Jimmy's "new" fat free Dill Dip as a fat free alternative. RUEBEN SPAGHETTI SALAD Half of box of thin spaghetti --cooked and cooled. Add to the spaghetti: -Swiss cheese (shredded or cubed) -Corned beef diced 6-7 oz. -1 can sauerkraut (drained) -Jimmy's Thousand Island Dressing (half or more of a jar) TOASTY BLUE QUICHE 1 ready-made pie crust 2 cups cooked, crumbled bacon 4 hard?cooked eggs 8 eggs 8 oz(@1/2 jar) Jimmy's Blue Cheese or Extra Chunky Blue Cheese Dressing Heat oven to 375 degrees F. Press crust into deep pie plate. Slice hard-cooked eggs and place on crust in a single layer. Sprinkle bacon over eggs. Blend eggs and Jimmy's Blue Cheese Dressing and pour over top. Bake until quiche is semi-firm, about 35 minutes. Remove from oven, serve warm. Makes 6 servings JIMMY'S CARAMEL NOUGAT TREATS Ingredients: o 1 tub Jimmy's Caramel Dip (Regular or Low Fat) o Large Marshmallows o Rice Krispies Cereal (not crushed) Instructions: Heat Jimmy's Caramel on low. Dip a large marshmallow in Caramel and roll in Rice Krispies. Variations:
  5. 5. o Add colored sprinkles o Used crushed dry roasted peanuts or cashews Easy & Tasty Treat! JIMMY'S CRAISIN SALAD 1 pkg. Mixed Salad Greens 1 ripe avacado 3/4 cup Craisins (dried cranberries) 1 Med. Red Onion peeled and sliced 1 cup candied walnuts or pecans 1/2 cup Jimmy's Sweet and Sour Dressing Toss lightly just before serving JIMMY'S FRENCH CHOPS 4 boneless pork chops about 4oz ea 8oz Jimmy´s Creamy French Dressing 1 pkg dry onion soup mix 16oz can whole cranberry sauce In large nonstick skillet, brown pork chops on one side over medium-high heat. In medium bowl, stir together remaining ingredients and mix well. Turn chops; pour mixture over chops in skillet; bring to a boil. Lower heat, cover and simmer for 10 minutes, until chops are just done and still tender. Makes 4 servings. JIMMY'S PULLED CHICKEN SANDWICHES (EASY) 1 pound skinless and boneless chicken breasts 1 jar Jimmy's Pineapple Salsa Put ingredients in crock pot on low setting for about six hours. JIMMY'S STRAWBERRY SALAD 1 bunch/head romaine lettuce (rinsed clean, dried, ripped up for salad) 1 pint strawberries (rinsed clean, cut greens off, slice) Jimmy's Sweet & Sour Dressing (Shaken well) On individual salad plate or bowl put lettuce then add sliced strawberries, then drizzle Jimmy's Sweet& Sour dressing over the top and serve. Serves 4. Pull meat apart with a fork, serve on sandwich buns.
  6. 6. JIMMY'S TANGY PINEAPPLE PORK CHOPS 4 butterfly pork chops 16 oz. of wild rice 8 oz. onion soup 1 tub - 16 oz. of Jimmy's Pineapple Salsa In a large skillet, brown 4 butterfly pork chops over medium high heat. Place 16 oz. of wild rice in a 9" x 13" baking dish. Place the pork chops over the wild rice in the baking dish and add 8 oz. of onion soup. Bake a 250 degrees for 40 minutes. Top with 8 oz. of Jimmy's Pineapple Salsa and bake a 250 degrees for an additional 20 minutes. Place pork chops and rice in a serving dish and top with remaining 8 oz. of Jimmy's Pineapple salsa and serve. Serves 4. JIMMY´S BUFFALO CHICKEN DIP - 2 Chicken breasts (boneless, skinless, boiled) – 1 lb total OR 1 large can cooked chicken, shredded - 6 tablespoons hot sauce (such as Frank’s) - 1 pkg (8oz) cream cheese, cut into 1 inch chunks - 6-8 ounces of Jimmy’s Blue Cheese, Extra Chunky Blue Cheese, or Jimmy’s Ranch Dressing - ½ cup shredded cheddar cheese Shred cooked chicken. Place shredded chicken and hot sauce in a medium-size skillet and heat through. Add cream cheese and Jimmy’s Dressing and heat until well blended. Add half of the shredded cheese, stir until melted. Place in a crock; sprinkle remaining cheese on top. Serve warm (reheat in microwave if needed) with crackers and or celery sticks. JIMMY´S FRENCH CRANBERRY CHICKEN 7 Oz. Jimmy´s French Dressing 1 Pkg. dry onion soup mix 1 Can whole cranberry sauce 3-4 chicken breasts, skinned and boned Combine Jimmy´s French Dressing, onions soup mix and cranberry sauce in bowl. Place chicken in baking dish. Pour Jimmy´s mixture over chicken. Bake at 350 degrees for 1 hour. Serve over rice or egg noodles, along with a side salad with your favorite Jimmy´s Dressing.
  7. 7. PINEAPPLE HAM GLAZE One ham of your choice 1 oz. of Jimmy's Pineapple Salsa for each pound of ham (optional: for sweeter taste - 1 tsp. brown sugar for each pound of ham) Cook ham pursuant to instructions on can or package. If desired, thoroughly mix brown sugar with Jimmy's Pineapple Salsa. Thirty minutes before ham is done, baste with 1/2 of the Jimmy's Pineapple Salsa mixture. Baste again 15 minutes before ham is done. REUBEN SNACKS 1 Cup Jimmy´s 1000 Island or Lite 1000 Island Dressing 1 Cup drained sauerkraut (squeeze in paper towel) 8 Oz. corned beef - chopped 10 Oz. grated Swiss cheese Mix all ingredients in crockpot and warm until cheese is melted. Serve on snack rye bread. SHRIMP BROCCOLI SLAW This is a great main dish salad. Serve on a lettuce leaf and impress your family and friends! 2 Cups cooked salad shrimp 1/2 Package Broccoli slaw 1/3 Cup Jimmy's Cole Slaw Dressing 3 Tbsp. sunflower seeds, optional Thaw shrimp and drain well. Blot dry with paper towels. Mix all ingredients together. Refrigerate. Yield: 2 serving SHRIMP BROCCOLI SLAW This is a great main dish salad. Serve on a lettuce leaf and impress your family and friends! 2 Cups cooked salad shrimp 1/2 Package Broccoli slaw 1/3 Cup Jimmy's Cole Slaw Dressing 3 Tbsp. sunflower seeds, optional Thaw shrimp and drain well. Blot dry with paper towels. Mix all ingredients together. Refrigerate. Yield: 2 serving
  8. 8. VEGETABLE PIZZA Crust: 1 crescent roll (follow directions on Pkg.) Use Jimmy"s Ranch, Dill or Spinach Dip as 1st Layer. Toppings: Fresh broccoli - chopped, fresh mushrooms - sliced, red onion - chopped, shredded carrots, black olives - sliced *Try Jimmy's "new" fat free Dill Dip as a fat free alternative. http://www.jimmysdressing.com/stock/functions/VDG_faqs/display.php Jimmy's Salad Dressings and Dips Stewartville, Minnesota.