onion diced 30 ounce
jalapeno diced 7 1/2 ounce
garlic minced 2 1/2 t
celery minced 2 1/2 oz
tomato coarse chopped 2 1/2 #  ( number 10 can)
salt 2 1/2 T
sugar 2 1/2 T
olive oil 1 1/4 cup
cilantro chopped 1 oz
water 2 1/2 cup or as needed
Continue reading ...

1/4 CUP SOY SAUCE
2 T TOASTED SESAME OIL
1/4 CUP WHITE VINEGAR
1/4 CUP OLIVE OIL 
1 TSP SUGAR

WILL KEEP FOR UP TO 3 WEEKS, USE ON NOODLES, ASIAN SLAWS, CHOPPED SALADS, STEAMED VEGETABLES

FINISH WITH A SPRINKLE OF FRESH SESAME SEEDS AND SLICED GREEN ONIONS
Continue reading ...

12 mangos
2 jalapeno
3/4 cup red onion
1 1/2 t minced garlic
1/3 cup chopped cilantro
5 limes zested and juiced

peel and chop mango
dice jalapeno 
add onion, garlic cilantro lime juice, zest
stir gently and refrigerate for 1 hour before using.

can make this with pineapple, peaches, as well
Continue reading ...

12 OUNCES FRESH CRANBERRIES
1/4 CUP BROWN SUGAR
1 CANNED CHIPOTLE CHILI CHOPPED
1 LIME, ZESTED AND JUICED
1 CLOVE GARLIC MINCED
1 JALAPENO CHOPPED FINE AND SEEDED
1 POMEGRANATE
SALT AND PEPPER TO TASTE

PLACE THE CRANBERRIES, BROWN SUGAR, CHIPOTLE CHILE, LIME, ZEST AND JUICE, GARLIC AND JALAPENO ON A SHEET PAN
SEASON WITH SALT AND PEPPER
ROAST IN A 450 DEGREE OVEN AND ROAST UNTIL THE CRANBERRIES ARE BURSTING ABOUT 15 MINUTES
REMOVE FROM OVEN AND COOL
ADD POMEGRANATES AND CHECK SEASONING


Continue reading ...

1 1/2 quarts olive oil
1/3 cup garlic powder
1/3 cup dried oregano
1/3 cup dried basil
1/4 cup pepper
1/4 cup salt
1/4 cup onion powder
1/4 cup Dijon style mustard
2 Quarts red wine vinegar

Continue reading ...

Cucumbers peeled, seeded and chopped .  I like to use English cucumbers. 1 cup chopped
Greek yogurt plain flavor 2 cups
red onion minced 1/4 cup
Lemon juice 1 tsp
salt 1 tsp
pepper 1/4 tsp
fresh parsley chopped

put into a blender until smooth




Continue reading ...

onions diced 12 ounces
jalapeño small dice 3 ounces
garlic minced 1 tsp
celery minced 1 ounce
tomatoes one number 10 can of diced tomatoes (about 3 quarts). Hint can use fresh too
salt 1 tablespoon
sugar 1 tablespoon. ( only use if tomatoes taste bitter)
olive oil 1/2 cup
cilantro chopped 1/4 ounce
water 1 cup


Continue reading ...

2/3 cup bourbon
1/3 cup soy sauce
1/3 cup firmly packed light brown sugar
1 large onion chopped
1 T dijon syle mustard
1 1/2 teaspoon worcestershire sauce

Combine in a glass dish,

Use this marinade over chicken, beef, pork, ribs, let it marinade over night... and grill the next day... You will love it!  If you want to use some to baste while grilling... take 1/4 cup and set aside before you pour it over the meat... Never use your marinade for basting.. it can cause a food borne illness once it has ...

Continue reading ...

Pesto is great on cooked Pasta, hot or cold... on vegetables, on fish, over tomatoes, in your potato salad...as a marinade for chcken...even great on baked potatoes!  It is so easy to make and will last covered about 2 weeks.. ( put plastic wrap directly on the pesto to keep it from discoloring)

4 cups coarsely chopped fresh basil leaves
1 large garlic clove ( if you like more garlic add more, if you like less add less)
1 cup pine nuts
1/2 cup good olive oil
1 cup freshly grated Parmesan cheese
sal...

Continue reading ...

Tomato, fresh diced 2 and 1/2 pound
red onion 1 and 1/2 pound
garlic 1 T
cucumber 2 cup
radishes 1 cup
jalapeno 1/2 cup
cilantro chopped 1/2 cup
lime juice 1/2 cup

Chop all the vegetables small
add lime juice
salt and pepper to taste
Continue reading ...

cucumbers, peeled, seeded and chopped 1 cup
yogurt 2 cups
red onion minced 1/4 cup
lemon juice 1 tsp
salt 1 tsp
white pepper 1/4 tsp
parsley chopped 1 T

Peel, seed and puree cucumbers

Drain thru a sieve
Combine with yogurt
add onions and garlic and stir to combine
season with salt and pepper
Continue reading ...

mayonnaise 2 qt
sour cream 2 qt
butter milk 1 qt
salad oil 3 cup
olive oil 1 cup
tabaso 1 T
white pepper 1 T
worcester 1 T
garlic powder 1 T
onion powder 1 T
dry mustard 2 T

White wine 3/4 cup
cider vinegar 2 cup
lemon jice 2 cup
blue cheese 1 1/2 pounds

Combine mayonnaise, sour cream, buttermilk, salad oil, olive oil and mix on speed one
Combine dry ingredients
Add to above liquid ingredients
Add white wine, cider vinegar, lemon juice add to creamed mixture
Add in blue cheese crumbles

Makes 2 gallons

Continue reading ...

sour cream 1 pint
mayonnaise 1 qt plus 1 pint
white wine  2 T
white wine vinegar 2 T
worcester 1 T
olive oil 1 T
tabasco sauce 4 to 5 drops
white pepper 1 tsp

blue cheese crumbled 12 ounces
milk 2 cups

combine ingredients and mix
adjust consistancy with milk

Continue reading ...

Salad oil 3/4 cup
peanut oil 2 T
sesame seed oil 2 T
soy sauce 2 T
rice vinegar 1/4 cup
sugar 2 T
white pepper 1 tsp

add soy sauce and vinegar with sugar, and white pepper
drizzle oil slowly
Continue reading ...

whole eggs 5 each

flour 1/2 cup
sugar 1/4 cup
salt 1 T
dry mustard 1 1/2 T

milk 5 cups
vinegar 5 ounces
butter 1/4 cup

Place eggs in a double boiler
combine flour, sugar, salt and dry mustard blend together

add milk and whip until smooth
Combine milk flour mixture in the double broiler with the eggs
cook whipping constantly until thick and smooth

Drip in vinegar slowly

remove from hear and whip in butter
pour into a bain-marie let cool
refrigerate


Continue reading ...

White wine vinegar 1 pint
salad oil 3 pints
white pepper 2 tsp
salt 2 T
avocado pureed 2 pints

Emulsified

makes 3 quarts
Continue reading ...

egg yolk 6 each
vinegar 2 T
salt 2 t
dry mustard 2 t

salad oil or olive oil 3 pints plus 1 cup
vinegar 4 T
Lemon juice 2 T
water 2 T

Mix yolks in mixer until well beaten
add vinegar and continue to beat
add salt and mustard

With mixer running slowly add drop by drop the oil
as emulsificaton begins, oil can be added slighly faster
As mayonnaise thickens thin with lemon juice or vinegar
adjust tartness by adding lemon
adjust thickness with water

Continue reading ...

Oil 3/4 cup
olive oil 1/4 cup
raspberry vinegar 1/2 cup
minced green onion 1 to 2 T
mustard Dijon 1 T
cream 1/2 cp
salt to taste
pepper to taste
sugar if needed to taste

Emusilication

Continue reading ...

salt 2 t
pepper 1 T
sugar 2 T plus 2 t
dijon 2 T plus 2 t

Oil 36 ounces
olive oil 12 ounce
vineger red 8 ounces
vinegar balsamic 8 ounces
garlic 1 T
parsley 1/4 cup

SMALL RECIPE

salt 1/2 t
pepper 1/2 T
sugar 1 T
Dijon 1 T

oil 9 ounces
olive oil 3 ounces
vinegar red 2 ounces
vinegar balsamic 2 ounces

garlic 1/2 T
Parsley 1 T

Combine all ingredients EXCEPT OIL AND HERBS
slowly drizzle in oil
add herbs

Continue reading ...

Dijon 1/2 cup
salt 1 T
white pepper 1 t
vinegar white 2 cups
oil 3 1/2 cup
olive oil 1 1/2 cup

add all ingredients EXCEPT oil, drizzle in slowly

Continue reading ...

Red wine vinegar 1 cup
white pepper 3/4 teaspoon
sugar 1 1/2 teaspoon
garlic minces 1 1/2 teaspoon
fresh parsley 1 1/2 teaspoon
salt to taste
oil salad 3 cups
olive oil 1/2 cup
Italian seasoning 1 1/2 teaspoon

Add vinegar with all ingredients EXCEPT oil(s) and herbs
Drizzle in oil
Add herbs

Continue reading ...

1 cup mayonnaise
3/4 cup buttermilk
1 tsp garlic powder
1 tsp dill weed
1 teaspoon parsley
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon celery salt
Tabasco to taste
lemon juice 1/2 teaspoon

mix well and let rest overnight

Continue reading ...

Butter milk 2 quarts
Mayonnaise 3 quarts

Dry parsley flakes 2 Tablespoon
Dry dill weed 1 Tablespoon
Celery Salt 1 Tablespoon
Garlic powder 1 Tablespoon
White pepper 1 1/2 teaspoon
Onion powder 1 Tablespoon

Tabasco 1/2 teaspoon
Lemon Juice 1 Tablespoon

Combine mayonnaise and buttermilk.  Mix until smooth
Combine dry ingredients together add to the mayonnaise and milk
Blend well
Add liquid seasoning mix well
Rest overnight
Continue reading ...

Chili sauce 1 quart
Mayonnaise 1 quart
Milk 5 ounces

Red wine vinegar 1 1/2 ounce
Sweet relish 1 cup
Green Onions, fine diced 3 tablespoon
Chopped sweet red pepper fine diced 3 tablespoon
Hard cooked egg 2 each

Combine ingredients and mix well
Continue reading ...

salt 1/2 tsp
pepper 1 tsp
sugar 2 tsp
dijon mustard 2 tsp

oil 6 ounces
olive oil 6 ounces

vinegar red 2 ounces
vinegar cider 2 ounces

garlic minced 1 tsp
parsley, freshly chopped 1 tablespoon

add all ingredients EXCEPT oils and parsley

SLOWLY drizzle in oil
add parsly at the finish...check seasoning


Continue reading ...

Egg yolks 2 each
mustard dry 1/4 to 1/2 teaspoon
salt 1/2 teaspoon
vinegar or lemon juice 1/2 teaspoon
oil 1 cup
vinegar or lemon juice 1/2 Tablespoon or more if too thick

Add egg yolks, mustard, salt and vinegar or lemon juice
Whisk with a ballon whisk
SLOWLY drizzle in oil until emulsified
thin out with more lemon juice



Continue reading ...

eggs 1 each
vindgar, cider 1/2 cup
paprika 4 teaspoons
salt 1/4 teaspoon
sugar 1/4 cup
worcestershire sauce 1/4 Tablespoon
mustard dry 1/8 teaspoon
catsup 1/2 cup
lemon juice 1/4 cup
hot sauce dash or to taste

Blend together vinegar, lemon juice, paprika, salt, sugar, worcestershire, hot sauce, catsup, and dry mustard HOLD
Place egg in mixing bowl, beat on high speed with rotary mixer.
pour oil in a very slow stream while continuing to beat at high speed
As emulsion forms add the mixture from step one to ...
Continue reading ...

Onion 4 ounces
salad oil 1 quart
cidervinegar 12 ounces
catsup 2 2/1 cup
sugar 4 ounces
garlic mashed 1 teaspoon
worcestershire sauce 1 tablespoon
paprika 1 teaspoon
tabasco sauce 1/4 teaspoon
white pepper 1/2 teaspoon

Grate onion on a hand grater or food processor
Combine all ingredients except for the oil
drizzle oil slowly in until well combined

makes 2 quarts

Continue reading ...

Salt 1/2 teaspoon
Pepper 1 teaspoon
Sugar 2 teaspoon
Dijon mustard 2 teaspoon
Oil 6 ounces
Olive Oil 6 ounces
Vinegar red wine 3 ounces
Vinegar balsamic 1 ounces
garlic minced 1 teaspoon
parsley fresh, chopped italian herbs of choice 1 Tablespoon

Continue reading ...

Butter 1 pound
Garlic minced 2 cloves or to taste
Parsley 1/3 cup
Heinz 57 3/4 to 1 bottle
salt and pepper to taste


Soften butter, whip in a mixer until fluffy, add remaining ingredients and whip until doubled.  Slather on French Bread, Texas Toast or any bread, may add parmesan cheese and/or more parsley.... then bake in a 350 oven until toasted.


Continue reading ...

2 cans whole cranberries
1 small bunch cilantro chopped
1 medium onion chopped
1 jalapeno seeded and minced
2 limes juiced
Salt and Pepper to taste
Pinch of chili powder

Combine ingredients, can use a food processor and pulse to combine.

Can also use fresh cranberries, just add sugar to the salsa.

Great with Thanksgiving Turkey! 
Continue reading ...

Easy Cranberry Sauce I

Cranberries, fresh or frozen 12 ounces
Sugar 1 cup
Water 1 cup
Combine in a sauce pan bring to a boil then turn down heat and simmer for 15 minutes.  Cool

Cranberry Sauce II

Cranberries, fresh or frozen 12 ounces
Sugar 1 cup
Orange juice 1 cup
Cinnamon stick 1 each
Combine in a sauce pan and bring to a boil, turn down heat and simmer 15 minutes.  Cool

Cranberry Sauce III
Cranberries 1 1/2 pounds
Sugar 1 pound
Orange juice 4 ounces
Water 8 ounces
Orange Liqueur 2 ounces
Orange zest finel...
Continue reading ...

4 to 5 fresh tomatoes (roma's work well) or 2 cans diced tomatoes drained
1 teaspoon minced garlic
1/2 cup red or white onion chopped
1/4 cup lime juice
1 to 2 jalapenos seeded and finely chopped
3 Tablespoons fresh cilantro chopped course
1 Tablespoon olive oil
salt and pepper to taste
chili powder if desired to taste
cayenne pepper if desired to taste

Add tomatoes, garlic, onion and lime juice, jalapenos and cilantro in a bowl and mix well. 
You can slightly smash ingredients with the back of a spoon...
Continue reading ...

Oil and vinegar are a temporary emulsion...because it always seperates.

The harder the mixture is blended the longer it will take to seperate.

Permanent Emulsions: would be an example of a mayonnaise

Basic Vinaigrette is a simple mixture of oil and vinegar...the ratio of oil to vinegar is 3 parts oil to 1 part vinegar  Some Chef''s prefer a 2 to 1  while others like a 5 to 1.  Less oil makes the dressing more tart while more oil makes it taste milder...but a bit more oiler!

The emulsion in the ba...
Continue reading ...

Red pepper, roasted 1 pound 4 ounces
Fresh Cilantro 1 1/2 cup
Olive Oil 1 cup plus 1 tablespoon
Balsamic vinegar 1/2 cup plus 1 tablespoon
Garlic chopped to a mince
Dry mustard 1 Tablespoon
Ground coriander 1 Tablespoon
Cinnamon ground 1 pinch

Toasted whole almonds 8 ounces
salt and pepper to taste

Prepare peppers and clean
Add peppers, cilantro, garlic to food processor and process
Add olive oil and balsamic vinegar process
Add spices and adjust seasoning

Add almonds and process to a paste


Continue reading ...

Butter milk 1 quart
Mayonnaise 1 1/2 quarts
Dry parsley flakes 1 Tablespoon
Dry Dill Weed 1/2 Tablespoon
Celery Salt 1/2 Tablespoon
Garlic Powder 1/2 Tablespoon
White pepper 1/2 teaspoon
Onion Powder 1/2 Tablespoon
Tabasco 1/4 teaspoon
Lemon juice 1/2 Tablespoon

Combine Mayonnaise and buttermilk until smooth
Combine dry ingredients together.  Add to mayonnaise and milk, mix until well blended
Add tabasco and lemon juice and rest overnight.
Continue reading ...

Ketcup 2 cups
Chili Sauce 2 cups
Horseradish 1/3 cup
Curry Powder 1 teaspoon
Lemon juice 1/2 teaspoon
Tasbaco 1/2 teaspoon

Mix together...

Continue reading ...

onion diced 30 ounce
jalapeno diced 7 1/2 ounce
garlic minced 2 1/2 t
celery minced 2 1/2 oz
tomato coarse chopped 2 1/2 #  ( number 10 can)
salt 2 1/2 T
sugar 2 1/2 T
olive oil 1 1/4 cup
cilantro chopped 1 oz
water 2 1/2 cup or as needed
Continue reading ...

1/4 CUP SOY SAUCE
2 T TOASTED SESAME OIL
1/4 CUP WHITE VINEGAR
1/4 CUP OLIVE OIL 
1 TSP SUGAR

WILL KEEP FOR UP TO 3 WEEKS, USE ON NOODLES, ASIAN SLAWS, CHOPPED SALADS, STEAMED VEGETABLES

FINISH WITH A SPRINKLE OF FRESH SESAME SEEDS AND SLICED GREEN ONIONS
Continue reading ...

12 mangos
2 jalapeno
3/4 cup red onion
1 1/2 t minced garlic
1/3 cup chopped cilantro
5 limes zested and juiced

peel and chop mango
dice jalapeno 
add onion, garlic cilantro lime juice, zest
stir gently and refrigerate for 1 hour before using.

can make this with pineapple, peaches, as well
Continue reading ...

12 OUNCES FRESH CRANBERRIES
1/4 CUP BROWN SUGAR
1 CANNED CHIPOTLE CHILI CHOPPED
1 LIME, ZESTED AND JUICED
1 CLOVE GARLIC MINCED
1 JALAPENO CHOPPED FINE AND SEEDED
1 POMEGRANATE
SALT AND PEPPER TO TASTE

PLACE THE CRANBERRIES, BROWN SUGAR, CHIPOTLE CHILE, LIME, ZEST AND JUICE, GARLIC AND JALAPENO ON A SHEET PAN
SEASON WITH SALT AND PEPPER
ROAST IN A 450 DEGREE OVEN AND ROAST UNTIL THE CRANBERRIES ARE BURSTING ABOUT 15 MINUTES
REMOVE FROM OVEN AND COOL
ADD POMEGRANATES AND CHECK SEASONING


Continue reading ...

1 1/2 quarts olive oil
1/3 cup garlic powder
1/3 cup dried oregano
1/3 cup dried basil
1/4 cup pepper
1/4 cup salt
1/4 cup onion powder
1/4 cup Dijon style mustard
2 Quarts red wine vinegar

Continue reading ...

Cucumbers peeled, seeded and chopped .  I like to use English cucumbers. 1 cup chopped
Greek yogurt plain flavor 2 cups
red onion minced 1/4 cup
Lemon juice 1 tsp
salt 1 tsp
pepper 1/4 tsp
fresh parsley chopped

put into a blender until smooth




Continue reading ...

onions diced 12 ounces
jalapeño small dice 3 ounces
garlic minced 1 tsp
celery minced 1 ounce
tomatoes one number 10 can of diced tomatoes (about 3 quarts). Hint can use fresh too
salt 1 tablespoon
sugar 1 tablespoon. ( only use if tomatoes taste bitter)
olive oil 1/2 cup
cilantro chopped 1/4 ounce
water 1 cup


Continue reading ...

2/3 cup bourbon
1/3 cup soy sauce
1/3 cup firmly packed light brown sugar
1 large onion chopped
1 T dijon syle mustard
1 1/2 teaspoon worcestershire sauce

Combine in a glass dish,

Use this marinade over chicken, beef, pork, ribs, let it marinade over night... and grill the next day... You will love it!  If you want to use some to baste while grilling... take 1/4 cup and set aside before you pour it over the meat... Never use your marinade for basting.. it can cause a food borne illness once it has ...

Continue reading ...

Pesto is great on cooked Pasta, hot or cold... on vegetables, on fish, over tomatoes, in your potato salad...as a marinade for chcken...even great on baked potatoes!  It is so easy to make and will last covered about 2 weeks.. ( put plastic wrap directly on the pesto to keep it from discoloring)

4 cups coarsely chopped fresh basil leaves
1 large garlic clove ( if you like more garlic add more, if you like less add less)
1 cup pine nuts
1/2 cup good olive oil
1 cup freshly grated Parmesan cheese
sal...

Continue reading ...

Tomato, fresh diced 2 and 1/2 pound
red onion 1 and 1/2 pound
garlic 1 T
cucumber 2 cup
radishes 1 cup
jalapeno 1/2 cup
cilantro chopped 1/2 cup
lime juice 1/2 cup

Chop all the vegetables small
add lime juice
salt and pepper to taste
Continue reading ...

cucumbers, peeled, seeded and chopped 1 cup
yogurt 2 cups
red onion minced 1/4 cup
lemon juice 1 tsp
salt 1 tsp
white pepper 1/4 tsp
parsley chopped 1 T

Peel, seed and puree cucumbers

Drain thru a sieve
Combine with yogurt
add onions and garlic and stir to combine
season with salt and pepper
Continue reading ...

mayonnaise 2 qt
sour cream 2 qt
butter milk 1 qt
salad oil 3 cup
olive oil 1 cup
tabaso 1 T
white pepper 1 T
worcester 1 T
garlic powder 1 T
onion powder 1 T
dry mustard 2 T

White wine 3/4 cup
cider vinegar 2 cup
lemon jice 2 cup
blue cheese 1 1/2 pounds

Combine mayonnaise, sour cream, buttermilk, salad oil, olive oil and mix on speed one
Combine dry ingredients
Add to above liquid ingredients
Add white wine, cider vinegar, lemon juice add to creamed mixture
Add in blue cheese crumbles

Makes 2 gallons

Continue reading ...

sour cream 1 pint
mayonnaise 1 qt plus 1 pint
white wine  2 T
white wine vinegar 2 T
worcester 1 T
olive oil 1 T
tabasco sauce 4 to 5 drops
white pepper 1 tsp

blue cheese crumbled 12 ounces
milk 2 cups

combine ingredients and mix
adjust consistancy with milk

Continue reading ...

Salad oil 3/4 cup
peanut oil 2 T
sesame seed oil 2 T
soy sauce 2 T
rice vinegar 1/4 cup
sugar 2 T
white pepper 1 tsp

add soy sauce and vinegar with sugar, and white pepper
drizzle oil slowly
Continue reading ...

whole eggs 5 each

flour 1/2 cup
sugar 1/4 cup
salt 1 T
dry mustard 1 1/2 T

milk 5 cups
vinegar 5 ounces
butter 1/4 cup

Place eggs in a double boiler
combine flour, sugar, salt and dry mustard blend together

add milk and whip until smooth
Combine milk flour mixture in the double broiler with the eggs
cook whipping constantly until thick and smooth

Drip in vinegar slowly

remove from hear and whip in butter
pour into a bain-marie let cool
refrigerate


Continue reading ...

White wine vinegar 1 pint
salad oil 3 pints
white pepper 2 tsp
salt 2 T
avocado pureed 2 pints

Emulsified

makes 3 quarts
Continue reading ...

egg yolk 6 each
vinegar 2 T
salt 2 t
dry mustard 2 t

salad oil or olive oil 3 pints plus 1 cup
vinegar 4 T
Lemon juice 2 T
water 2 T

Mix yolks in mixer until well beaten
add vinegar and continue to beat
add salt and mustard

With mixer running slowly add drop by drop the oil
as emulsificaton begins, oil can be added slighly faster
As mayonnaise thickens thin with lemon juice or vinegar
adjust tartness by adding lemon
adjust thickness with water

Continue reading ...

Oil 3/4 cup
olive oil 1/4 cup
raspberry vinegar 1/2 cup
minced green onion 1 to 2 T
mustard Dijon 1 T
cream 1/2 cp
salt to taste
pepper to taste
sugar if needed to taste

Emusilication

Continue reading ...

salt 2 t
pepper 1 T
sugar 2 T plus 2 t
dijon 2 T plus 2 t

Oil 36 ounces
olive oil 12 ounce
vineger red 8 ounces
vinegar balsamic 8 ounces
garlic 1 T
parsley 1/4 cup

SMALL RECIPE

salt 1/2 t
pepper 1/2 T
sugar 1 T
Dijon 1 T

oil 9 ounces
olive oil 3 ounces
vinegar red 2 ounces
vinegar balsamic 2 ounces

garlic 1/2 T
Parsley 1 T

Combine all ingredients EXCEPT OIL AND HERBS
slowly drizzle in oil
add herbs

Continue reading ...

Dijon 1/2 cup
salt 1 T
white pepper 1 t
vinegar white 2 cups
oil 3 1/2 cup
olive oil 1 1/2 cup

add all ingredients EXCEPT oil, drizzle in slowly

Continue reading ...

Red wine vinegar 1 cup
white pepper 3/4 teaspoon
sugar 1 1/2 teaspoon
garlic minces 1 1/2 teaspoon
fresh parsley 1 1/2 teaspoon
salt to taste
oil salad 3 cups
olive oil 1/2 cup
Italian seasoning 1 1/2 teaspoon

Add vinegar with all ingredients EXCEPT oil(s) and herbs
Drizzle in oil
Add herbs

Continue reading ...

1 cup mayonnaise
3/4 cup buttermilk
1 tsp garlic powder
1 tsp dill weed
1 teaspoon parsley
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon celery salt
Tabasco to taste
lemon juice 1/2 teaspoon

mix well and let rest overnight

Continue reading ...

Butter milk 2 quarts
Mayonnaise 3 quarts

Dry parsley flakes 2 Tablespoon
Dry dill weed 1 Tablespoon
Celery Salt 1 Tablespoon
Garlic powder 1 Tablespoon
White pepper 1 1/2 teaspoon
Onion powder 1 Tablespoon

Tabasco 1/2 teaspoon
Lemon Juice 1 Tablespoon

Combine mayonnaise and buttermilk.  Mix until smooth
Combine dry ingredients together add to the mayonnaise and milk
Blend well
Add liquid seasoning mix well
Rest overnight
Continue reading ...

Chili sauce 1 quart
Mayonnaise 1 quart
Milk 5 ounces

Red wine vinegar 1 1/2 ounce
Sweet relish 1 cup
Green Onions, fine diced 3 tablespoon
Chopped sweet red pepper fine diced 3 tablespoon
Hard cooked egg 2 each

Combine ingredients and mix well
Continue reading ...

salt 1/2 tsp
pepper 1 tsp
sugar 2 tsp
dijon mustard 2 tsp

oil 6 ounces
olive oil 6 ounces

vinegar red 2 ounces
vinegar cider 2 ounces

garlic minced 1 tsp
parsley, freshly chopped 1 tablespoon

add all ingredients EXCEPT oils and parsley

SLOWLY drizzle in oil
add parsly at the finish...check seasoning


Continue reading ...

Egg yolks 2 each
mustard dry 1/4 to 1/2 teaspoon
salt 1/2 teaspoon
vinegar or lemon juice 1/2 teaspoon
oil 1 cup
vinegar or lemon juice 1/2 Tablespoon or more if too thick

Add egg yolks, mustard, salt and vinegar or lemon juice
Whisk with a ballon whisk
SLOWLY drizzle in oil until emulsified
thin out with more lemon juice



Continue reading ...

eggs 1 each
vindgar, cider 1/2 cup
paprika 4 teaspoons
salt 1/4 teaspoon
sugar 1/4 cup
worcestershire sauce 1/4 Tablespoon
mustard dry 1/8 teaspoon
catsup 1/2 cup
lemon juice 1/4 cup
hot sauce dash or to taste

Blend together vinegar, lemon juice, paprika, salt, sugar, worcestershire, hot sauce, catsup, and dry mustard HOLD
Place egg in mixing bowl, beat on high speed with rotary mixer.
pour oil in a very slow stream while continuing to beat at high speed
As emulsion forms add the mixture from step one to ...
Continue reading ...

Onion 4 ounces
salad oil 1 quart
cidervinegar 12 ounces
catsup 2 2/1 cup
sugar 4 ounces
garlic mashed 1 teaspoon
worcestershire sauce 1 tablespoon
paprika 1 teaspoon
tabasco sauce 1/4 teaspoon
white pepper 1/2 teaspoon

Grate onion on a hand grater or food processor
Combine all ingredients except for the oil
drizzle oil slowly in until well combined

makes 2 quarts

Continue reading ...

Salt 1/2 teaspoon
Pepper 1 teaspoon
Sugar 2 teaspoon
Dijon mustard 2 teaspoon
Oil 6 ounces
Olive Oil 6 ounces
Vinegar red wine 3 ounces
Vinegar balsamic 1 ounces
garlic minced 1 teaspoon
parsley fresh, chopped italian herbs of choice 1 Tablespoon

Continue reading ...

Butter 1 pound
Garlic minced 2 cloves or to taste
Parsley 1/3 cup
Heinz 57 3/4 to 1 bottle
salt and pepper to taste


Soften butter, whip in a mixer until fluffy, add remaining ingredients and whip until doubled.  Slather on French Bread, Texas Toast or any bread, may add parmesan cheese and/or more parsley.... then bake in a 350 oven until toasted.


Continue reading ...

2 cans whole cranberries
1 small bunch cilantro chopped
1 medium onion chopped
1 jalapeno seeded and minced
2 limes juiced
Salt and Pepper to taste
Pinch of chili powder

Combine ingredients, can use a food processor and pulse to combine.

Can also use fresh cranberries, just add sugar to the salsa.

Great with Thanksgiving Turkey! 
Continue reading ...

Easy Cranberry Sauce I

Cranberries, fresh or frozen 12 ounces
Sugar 1 cup
Water 1 cup
Combine in a sauce pan bring to a boil then turn down heat and simmer for 15 minutes.  Cool

Cranberry Sauce II

Cranberries, fresh or frozen 12 ounces
Sugar 1 cup
Orange juice 1 cup
Cinnamon stick 1 each
Combine in a sauce pan and bring to a boil, turn down heat and simmer 15 minutes.  Cool

Cranberry Sauce III
Cranberries 1 1/2 pounds
Sugar 1 pound
Orange juice 4 ounces
Water 8 ounces
Orange Liqueur 2 ounces
Orange zest finel...
Continue reading ...

4 to 5 fresh tomatoes (roma's work well) or 2 cans diced tomatoes drained
1 teaspoon minced garlic
1/2 cup red or white onion chopped
1/4 cup lime juice
1 to 2 jalapenos seeded and finely chopped
3 Tablespoons fresh cilantro chopped course
1 Tablespoon olive oil
salt and pepper to taste
chili powder if desired to taste
cayenne pepper if desired to taste

Add tomatoes, garlic, onion and lime juice, jalapenos and cilantro in a bowl and mix well. 
You can slightly smash ingredients with the back of a spoon...
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Oil and vinegar are a temporary emulsion...because it always seperates.

The harder the mixture is blended the longer it will take to seperate.

Permanent Emulsions: would be an example of a mayonnaise

Basic Vinaigrette is a simple mixture of oil and vinegar...the ratio of oil to vinegar is 3 parts oil to 1 part vinegar  Some Chef''s prefer a 2 to 1  while others like a 5 to 1.  Less oil makes the dressing more tart while more oil makes it taste milder...but a bit more oiler!

The emulsion in the ba...
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Red pepper, roasted 1 pound 4 ounces
Fresh Cilantro 1 1/2 cup
Olive Oil 1 cup plus 1 tablespoon
Balsamic vinegar 1/2 cup plus 1 tablespoon
Garlic chopped to a mince
Dry mustard 1 Tablespoon
Ground coriander 1 Tablespoon
Cinnamon ground 1 pinch

Toasted whole almonds 8 ounces
salt and pepper to taste

Prepare peppers and clean
Add peppers, cilantro, garlic to food processor and process
Add olive oil and balsamic vinegar process
Add spices and adjust seasoning

Add almonds and process to a paste


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Butter milk 1 quart
Mayonnaise 1 1/2 quarts
Dry parsley flakes 1 Tablespoon
Dry Dill Weed 1/2 Tablespoon
Celery Salt 1/2 Tablespoon
Garlic Powder 1/2 Tablespoon
White pepper 1/2 teaspoon
Onion Powder 1/2 Tablespoon
Tabasco 1/4 teaspoon
Lemon juice 1/2 Tablespoon

Combine Mayonnaise and buttermilk until smooth
Combine dry ingredients together.  Add to mayonnaise and milk, mix until well blended
Add tabasco and lemon juice and rest overnight.
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Ketcup 2 cups
Chili Sauce 2 cups
Horseradish 1/3 cup
Curry Powder 1 teaspoon
Lemon juice 1/2 teaspoon
Tasbaco 1/2 teaspoon

Mix together...

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