I always order mine on the side because I dont like a lot of dressing on mine. DH eats his without any dressing at all. I remember eating at a restaurant one time and I asked for ranch on the side and it came out with blue cheese on top of it. If it would have been ranch I would have eaten it. I cant even stand the smell of blue cheese much less eat it.

This one seems to 'wow' everyone. How I trapped DH!!! LITE ITALIAN DRESSING 1/4 C red wine vinegar 1/2 C water 3 T olive oil 1 pkg. REGULAR Good Seasons Italian dressing 1 clove garlic Then, I discovered this by accident - When dressing the salad with the above dressing, splash in a goodly amount of WishBone Balsamic Italian vinaigrette (to taste). DH is still eating salad!

I did a lot of quick research on Imperial Sauce. Just the sauce. There were far more variations of what to put in with the crab including mushrooms, which sounds foul to me. It seems from what I can gather that the recipe was invented for making palatable canned or pre-cleaned (rather than live a minute ago) lump crab. I didn't find a real origin story or recipe, but the ingredients I posted were common to almost all of them, and to the ones that didn't have any extras, like hot sauce or the celery. A couple outliers didn't have Worcestershire. All had Old Bay, other brand Old Bay, or "seafood seasoning" aka plain wrap Old Bay. OTOH, I won't ask how old you are, but Old Bay was created in 1939. I remember we had it at home in my youth, but apparently it wasn't really marketed much outside of the Chesapeake Bay area. Probably grocers who knew it from there, or whose customers requested it, brought it in. Therefore, while most of the recipes I've found seem to be from that area, it's highly likely that versions of it made outside of Maryland would have different seasoning. OTOH, being the curious type, I did a lookup (not really research) on Newberg. I found many mentions of Lobster Newberg at Delmonico's, as well as some other origin stories, but Delmonico's version of the dish seems most famous, whatever the truth of it is. One site has this recipe from the book by the chef there who tweaked it (in all likelihood, it was originally a French dish that got its name and its tweaks at Delmonico's): "Cook six lobsters each weighing about two pounds in boiling salted water for twenty-five minutes. Twelve pounds of live lobster when cooked yields from two to two and a half pounds of meat with three to four ounces of coral. When cold detach the bodies from the tails and cut the latter into slices, put them into a sautoir, each piece lying flat, and add hot clarified butter; season with salt and fry lightly on both sides without coloring; moisten to their height with good raw cream; reduce quickly to half; and then add two or three spoonfuls of Madeira wine; boil the liquid once more only, then remove and thicken with a thickening of egg yolks and raw cream. Cook without boiling, incorporating a little cayenne and butter; then arrange the pieces in a vegetable dish and pour the sauce over." It's likely that the pastry you remember was there because the patty shell itself was wildly popular back then. Thence to Julia's lobster shells. An advantage of the lobster shells is that they're free and disposable.

Chase, I got this recipe from someone here. I think his name was Bob. Ella’s Raspberry Vinaigrette 1/2 cup mild oil, such as canola or vegetable oil 2 TB honey 1 scant TB Dijon mustard 3 TB red wine vinegar (white balsamic works well too) 1 tsp fresh lime juice salt and pepper to taste half of 1/2 pint fresh raspberries, about 1/2 cup* *Frozen berries, thawed, can also be used. Combine all ingredients except berries in a mini-chop, processor or blender and process briefly to emulsify. Add berries and process until liquid. Check seasoning by dipping a piece of the greens into the dressing to get a true assessment. (Strain to remove seeds) Makes about 1 1/4 cups. Store in fridge and shake or whisk well before using again. I dress my baby greens and then add roasted pecans. Btw, check your messages. ETA: It was Bob. raspberry-vinaigrette