Not Thousand Island Dressing Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Oct. 3, 2014
Love the dill in this! Thanks for sharing the recipe!
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Photo by Cat Hill

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA
Photo by Lucky Noodles
Reviewed: Sep. 30, 2014
Wonderful dressing for a salad or a Reuben sandwich! I used garlic powder in place of granulated garlic. You could leave out the hard-cooked eggs if you are out or short on time.
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Photo by Lucky Noodles

Cooking Level: Expert

Home Town: Hanover, Indiana, USA
Living In: Noblesville, Indiana, USA
Reviewed: Aug. 30, 2014
If you don't have dill pickles or dill pickle relish but you happen to have some Spanish pimento stuffed olives, chop those up to use in the dressing. The briny olives work just as well, or better in Thousand Island dressing. When I heat the sauerkraut I caramelize some onions first then stir in the drained kraut and heat it until it's fairly dry; I like a little juice left in.
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Photo by Susan

Cooking Level: Intermediate

Living In: San Jose, California, USA

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Photo by Molly
Reviewed: Aug. 28, 2014
Mike Harvey - this recipe is FANTASTIC! A Reuben is my favorite sandwich, and I couldn't wait to fix a corned beef to have this sandwich spread. The actual sauce recipe is delicious, but.....when you read the Cook's Note at the bottom, and follow those instructions on how to use the sauce to make a Reuben, the sandwich is OUT OF THIS WORLD - AWESOME!! The hard boiled eggs really add a nice richness to the dressing. Our sandwiches were so filling that I only served fresh sliced tomatoes and fresh peaches/blueberries with them. I don't think I will ever make another Reuben without this recipe. Thanks for taking the time to submit this recipe, Mike. A winner in this house!! :o)
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Photo by Molly

Cooking Level: Intermediate

Home Town: Huntertown, Indiana, USA
Living In: Fort Wayne, Indiana, USA
Photo by SHORECOOK
Reviewed: Aug. 23, 2014
EXCELLENT! I followed the recipe exactly but allowed a heavy hand when it came to the horseradish. I couldn't wait to try this so I used it on a ham and swiss cheese sandwich. My Rueben's are going to be so much better now that I have your magic sauce! Thanks Mike!!
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Photo by SHORECOOK
Home Town: Woodbury, New Jersey, USA
Living In: Cape May Court House, New Jersey, USA
Reviewed: Jul. 27, 2014
Love me some Reuben's but have always disliked Thousand Island dressing due to the sweet relish. I whipped this up while my corned beef was slow cooking and you talk about an awesome Reuben! Hats off to you Mike Harvey. This sauce would be good on many different sandwiches and one I will use often.
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Photo by Soup Loving Nicole

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA
Living In: West Fork, Arkansas, USA
Photo by Marianne
Reviewed: May 10, 2014
Well, Mike Harvey, since I only had sweet pickle relish but all the other ingredients, I decided that I would make this for our turkey sandwiches today. I have to tell you that this is a wonderful condiment for any sandwich! I didn't even let it sit for the recommended three hours! This will be good with just about anything that you'd use mayonnaise for! You can play around with the amounts of the ingredients--I'm thinking in particular of the horseradish (love that stuff)! I will be buying the dill pickle relish so I'll be ready for when I cook up a corned beef that sits in my freezer right now. My hubby thinks I'm a star for serving this for our lunch today! Thanks ever so much!
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Photo by Marianne

Cooking Level: Intermediate

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