Dressings and Marinades

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1/2 cup homemade mayonnaise 

1/2 cup blue cheese 

1/2 cup half and half 

3/4 cups homemade sour cream 

1 Tablespoon lemon juice 

1 teaspoon Worcestershire sauce 

1 teaspoon salt 

Pepper to taste 

In a medium bowl, combine together the mayonnaise, 1/2 the blue cheese, half and half, sour cream, lemon juice, Worcestershire, and salt, until smooth( I use a wand mixer for this). Gently stir in the remaining blue cheese and season with pepper to taste. Pour it into a sterilized mason jar. Seal, label, date it and refrigerate it. keeps well for 1 week.

1/2 cup homemade mayonnaise 

1/2 cup homemade sour cream 

1/2 cup buttermilk

4 Tablespoons grated Parmesan cheese

1 Tablespoon dry mustard 

1 Tablespoon celery seed

1 Tablespoon garlic powder

1/4 teaspoon chives

In a bowl blend mayonnaise, sour cream, buttermilk, Parmesan cheese, dry mustard, celery seed, garlic powder, salt and pepper and chives. Pour it into a sterilized mason jar. Seal, label, date it and refrigerate it. keeps well for 1 week. Makes 1 and 3/4 cups. 

5 garlic cloves, minced

1 tablespoon anchovy paste 

4 Tablespoons freshly squeezed lemon juice, from one lemon

3 tablespoon homemade Dijon mustard 

3 teaspoon homemade Worcestershire sauce

4 cup homemade mayonnaise

1 cup freshly grated parmesan cheese

1 teaspoon salt

1 teaspoon freshly ground black pepper

Combine all of the ingredients in a non-reactive bowl and mix it well until fully combined. Pour it into a sterilized mason jar. Seal, label, date it and refrigerate it. keeps well for 1 week.

1/2 cup homemade ketchup

1/2 cup of honey ( or stevia)

1/2 cup apple cider vinegar

1/2 cup chopped onions

1 teaspoon paprika

1/2 teaspoon worcestershire sauce

1 cup olive oil

Juice of 1 lemons

salt and pepper to taste

Place the ketchup, sweetener, vinegar, onion, paprika and worcestershire sauce in your blender or food processor. Pulse the mixtureuntil you have the desired consistency. Drizzle in the oil, slowly. Add your seasonings and mix til it is fully combined. Pour it into a sterilized mason jar. Seal, label, date it and refrigerate it. keeps well for 1 week.

1 1/2  cucumbers peeled and seeded

1/2 cup homemade mayonnaise

1/2 cup almond milk yogurt

2 Tablespoons lemon juice

1/4 teaspoon salt

2 teaspoon of dill

2 teaspoons parsley

2 teaspoons dried chives

1/8 teaspoon freshly ground black pepper

Place all of the ingredients into a blender or food processor. Blend on medium speed until well blended. Pour it into a sterilized mason jar. Seal, label, date it and refrigerate it. Keeps well for 1 week.

1 cup ketchup

1/2 cup chopped onion

3 Tablespoons honey (stevia)

1/2 cup white vinegar

1/2 cup olive oil

2 Tablespoons minced garlic

1/2 cup white vinegar

1 tablespoon celery seed

1 teaspoon paprika

salt and pepper to taste

Combine all the ingredients into a food processor. Blend until well combined and the onion is chopped fine. Pour it into a sterilized mason jar. Seal, label, date it and refrigerate it. Keeps well for 1 week.

1/4 cup red wine vinegar

1/4 cup olive oil

2 tablespoons grated parmesan

1 teaspoon salt

1 teaspoon black pepper

2 Tablespoon lemon juice

1 Tablespoon minced fresh garlic 

1 Tablespoon dried parsley flakes

1/2 Tablespoon oregano

1/4 tablespoon thyme

Combine all of the ingredients in a blender on low speed for about 30 seconds or until well combined. Chill for at least 1 hour. Serve over mixed greens or use as a marinade. Pour it into a sterilized mason jar. Seal, label, date it and refrigerate it. Keeps well for 1 week.

1 cup of olive oil

1 Tablespoon honey (or stevia)

1/4 cup fresh lemon juice

3 Tablespoons white wine vinegar

black pepper to taste or about 1/2 teaspoon

a sprinkle of salt

1 teaspoon parsley

1 teaspoon basil

1 teaspoon marjoram

1/2 teaspoon dill

Pour the ingredients into a blender and mix it until it is well combined. Pour it into a sterilized mason jar. Seal, label, date it and refrigerate it. Keeps well for 1 week.

Seasoning mix: 

1 ½ teaspoons dried chives

1 teaspoon dried parsley

1 teaspoon dried dill

1 tablespoon onion powder

1 teaspoon garlic powder

1 teaspoon salt

¼ teaspoon black pepper

¼ teaspoon mustard powder (optional)

2 tablespoons buttermilk powder (optional)

individual recipe

½ cup chilled sour cream or mayonnaise

½ cup chilled buttermilk

Salt, to taste

For the seasoning mix: In a bowl, whisk all the ingredients together. Taste and adjust the seasonings to your liking. Transfer to an airtight container and store in the refrigerator until ready to use; it will keep indefinitely. To make 1 cup dressing: In a medium bowl, place 1 tablespoon seasoning mix. Add sour cream and buttermilk and whisk together until smooth. Taste and add salt if needed. Pour it into a sterilized mason jar. Seal, label, date it and refrigerate it. Keeps well for 1 week.

1/4 cup homemade mayonnaise

1/4 cup homemade sour cream

2 1/2 Tablespoons homemade chili sauce

1 Tablespoon chopped green pepper

Salt and pepper to taste

12 black olives

1 Tablespoon Pimento

1 small sweet pickles, chopped

2 small green onions

Blend mayonnaise with chili sauce. Add all remaining ingredients. Place all of it in a food processor and blend for 30 seconds. Pour it into a sterilized mason jar. Seal, label, date it and refrigerate it. Keeps well for 1 week..

Yield 1 1/2 cups.

1 egg yolk

2 cloves garlic

2 Tablespoons dried onion

1/2 teaspoon salt 

1/2 cup homemade mayonnaise

1/2 cup homemade sour cream 

1/3 cup buttermilk 

2 Tablespoons minced flat-leaf parsley leaves 

2 Tablespoons minced fresh chives  

1 teaspoon white wine vinegar 

Freshly ground black pepper

3 cups crushed tomatoes (no skins)

2 cups bacon, well cooked & crushed

3 Tablespoons bacon grease

Place all ingredients in the food processor and blend well.  Pour it into a sterilized mason jar. Seal, label, date it and refrigerate it. Keeps well for 1 week.

1/4 cup homemade Dijon mustard

1/4 cup balsamic or red wine vinegar 

1/2 cup olive oil 

Salt and pepper to taste

In a small bowl, mix together the Dijon mustard, vinegar, oil and salt and pepper. 

Pour it into a sterilized mason jar. Seal, label, date it and refrigerate it. Keeps well for 1 week.

A marinade is a liquid that you soak food in. It is primarily used for meats but you can use it for vegetables as well. It adds flavor but also breaks down the food and makes it more tender as it begins the cooking process. It also helps retain moisture especially during the grilling process.  The process of marinading meat allows the liquids and seasoning to enter the meat so the flavor goes all through it.

You can make a marinade with a combination of an acid, which can be vinegar, wine or lemon juice. You can add spices and an oil, the oil holds it together. Or you can make an enzymatic marinade, meaning that the base is pineapple, papaya, guava, or ginger. Again you add spices and an oil. 

Marinating is of the most importance when grilling. Because grilling uses such high and intense heat it can result in harmful substances being  formed on the surface of the meat. An acid based marinade reduces the formation of these harmful substances.

You place the meat or vegetables into a pan or you can place it in a 1 gallon plastic freezer bag, just zip it up and place it in a pan. This prevents leaking.it's wise to use glass or food safe plastic. Then poke holes in the meat. Then pour the marinade over the meat. Cover it with plastic wrap. It is unwise to use aluminum foil. The acid will corrode it. Place it in the refrigerator for any where from 15 minutes to 12 hours depending on what kind of food your marinating. You really don't want to leave it for too long or it will become mush and it can lead to a tougher texture and denature the proteins. No bueno!

beef and pork takes about 2 to 12 hours, chicken 1-2 hours and shell fish about 15 minutes to 1/2 hour. If you choose to marinate vegetables the rule of thumb is the denser the vegetable the longer you marinate them. For example potatoes and other dense root vegetables can be marinated for up to 2 hours while  

green beans and celery need only 30 minutes. A mild acidic marinade for a shorter time is better for fish and shell fish.

It is wise to marinate your food in the refrigerator. Always throw out your left over marinade and never use it to baste the food. This eliminates the risk of cross contamination. It is also wise to clean up your prep area and any pans you use very well because the meat you use has bacteria. The bacteria will spread and grow to your other foods. 

1/2 cup Soy Sauce

1/4 cup dry sherry or rice wine 

1/2 teaspoon grated fresh Ginger Root

1/2 teaspoon chopped garlic

1 Tablespoon Brown Sugar 

2 Tablespoons honey

1 teaspoon 5 spice powder

Combine all the ingredients in a blender. Pulse it until it is mostly a liquid. Pour it into a sterilized mason jar. Seal, label, date it and refrigerate it. Keeps well for 1 week.

1 Tablespoon brown sugar

1/4 cup soy sauce 

1/2 cup Chinese rice cooking wine 

1 cup beef broth

1 Tablespoon fresh ginger

½ cup green onion finely chopped

Combine all the ingredients in a food processor or blender. Pulse it until it’s mostly a liquid. Pour it into a sterilized mason jar. Seal, label, date it and refrigerate it. Keeps well for 1 week.

1 cup lime juice

2 Tablespoon chili powder 

1 cup of extra-virgin olive oil 

1 teaspoon salt 

1 teaspoon pepper 

2 cloves garlic

Mix together. Run it through a blender to liquefy. Pour it into a sterilized mason jar. Seal, label, date it and refrigerate it. Keeps well for 1 week.

6 ounces cranberry sauce (homemade is best) 

1/2 cup water 

1 1/2 teaspoons grated orange peel 

3 Tablespoons of homemade applesauce

3 Tablespoons of apple cider vinegar 

1/2 cup packed light brown sugar 

2 teaspoons of salt 

1/2 teaspoon of freshly ground pepper 

1/4 cup olive oil 

Place all ingredients in blender and blend until smooth. Pour it into a sterilized mason jar. Seal, label, date it and refrigerate it. Keeps well for 1 week.

6 ounces cranberry sauce (homemade is best) 

1 1/2 teaspoons of grated orange peel 

3 Tablespoons apple cider vinegar 

1/2 cup packed golden brown sugar 

2 teaspoons salt 

1/2 teaspoon freshly ground pepper

1/4 cup olive oil 

Place all ingredients in blender and blend until smooth. Pour it into a sterilized mason jar. Seal, label, date it and refrigerate it. Keeps well for 1 week.

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1 cup extra-virgin olive oil

1/3 cup balsamic vinegar 

1/2 cup fresh dill 

1/2 cup fresh parsley 

1 cucumber, peeled 

2 garlic cloves 

1/4 teaspoon salt 

1 dash black pepper

Place all ingredients in blender and blend until smooth. Pour it into a sterilized mason jar. Seal, label, date it and refrigerate it. Keeps well for 1 week.

3/4 cup red wine 

1/4 cup extra-virgin olive oil 

2 garlic cloves, crushed 

1 1/2 Tablespoon thyme leaves 

Place all ingredients in blender and blend until smooth. Pour it into a sterilized mason jar. Seal, label, date it and refrigerate it. Keeps well for 1 week.

4 inch piece ginger, peeled

1/4 cup olive oil 

7 medium garlic cloves 

2 limes freshly squeezed  

2 Tablespoon honey 

2 teaspoons salt 

1 teaspoon freshly ground black pepper 

Combine all the ingredients in a food processor or blender. Pulse it until it is mostly a liquid. Pour it into a sterilized mason jar. Seal, label, date it and refrigerate it. Keeps well for 1 week.

1 cup balsamic vinegar 

1 cup extra-virgin olive oil 

6 cloves garlic minced 

1 teaspoon dried thyme 

1 teaspoon marjoram

1 teaspoon basil

1 teaspoon oregano

1 teaspoon sage 

1 teaspoon dried rosemary 

1 teaspoon salt 

1 teaspoon ground black pepper 

Place all ingredients in blender and blend until smooth. Pour it into a sterilized mason jar. Seal, label, date it and refrigerate it. Keeps well for 1 week.

1 cup of pineapple juice

½ cup brown sugar

½ cup soy sauce

2 cloves of garlic, minced

Place all ingredients in blender and blend until smooth. Pour it into a sterilized mason jar. Seal, label, date it and refrigerate it. Keeps well for 1 week.

This is good for 2 lbs. of meat.

1/4 cup apple sauce  

¼ cup cranberry sauce 

1 Tablespoon brown sugar

1 Tablespoon soy sauce 

1 Tablespoon rice wine vinegar 

Combine all the ingredients in a food processor or blender. Pulse it until it is mostly a liquid. Pour it into a sterilized mason jar. Seal, label, date it and refrigerate it. Keeps well for 1 week.

2 whole heads of garlic, peeled and separated

1 cup lemon juice 

1/2 cup spicy mustard

4 Tablespoons honey 

2 Tablespoons olive oil 

1 teaspoon thyme 

Remove all cloves of garlic from both heads. Pour the olive oil in a roasting pan with the garlic cloves and roast over a low heat for about 30 to 45 minutes or until the cloves are soft. Remove the garlic from the grill and allow it to cool. Combine all the ingredients in a food processor or blender. Pulse it until it is mostly a liquid. The marinade works great with most anything, especially shellfish. Pour it into a sterilized mason jar. Seal, label, date it and refrigerate it. Keeps well for 1 week.

1 cup lemon juice

1/2 cup fresh rosemary (3 Tablespoons dried rosemary) 

1/4 cup of olive oil 

6 cloves garlic minced 

Combine all the ingredients in a food processor or blender. Pulse it until it is mostly a liquid. Pour it into a sterilized mason jar. Seal, label, date it and refrigerate it. Keeps well for 1 week.

1 two inch piece fresh ginger,

3-4 cloves fresh garlic, minced

1 cup soy sauce

12 ounces of fresh Pineapple

Place all ingredients in blender and blend until smooth. Pour it into a sterilized mason jar. Seal, label, date it and refrigerate it. Keeps well for 1 week.