DRESSINGS / GRAVIES / SAUCES / PICKLES

3-Ingredient Tartar Sauce

1 cup Mt. Olive dill pickle relish, drained 1 cup Miracle Whip 1 cup finely diced red onion Add all ingredients to a bowl and stir well to combine. Refrigerate for at least 30 minutes or until ready to serve. Store covered in a refrigerator for up to 3 weeks.

Giardiniera (Pickled Vegetables)

Ingredients: 3 cups water 3 tablespoons kosher salt 1 ½ cups cauliflower broken into small pieces 1 stalk celery sliced 1 carrot sliced 2 Serrano peppers or to taste 1 red bell pepper sliced ½ onion sliced 2 cloves garlic minced ½ cup green olives with pimentos, sliced ½ cup white wine vinegar or white vinegar ½ cup light olive oil or vegetable oil ½ teaspoon oregano ¼ teaspoon chili flakes Instructions: Mix water and kosher salt in a medium bowl. Add cauliflower, celery, carrots, Serrano peppers, bell peppers, onion, garlic, and green olives. Toss to combine and refrigerate overnight. Drain vegetables and rinse very well. Place in a large jar. Whisk together vinegar, olive oil, oregano, and chili flakes. Pour over the vegetables and refrigerate at least 3 days before eating. Keep up to 1 month. Oil can be changed for any light tasting oil. Vinegar can be substituted with white vinegar. Marinate at least 3 days before serving, longer is better! The oil in this recipe will solidify in the fridge as you store it. Remove the jar and let it sit at room temperature for about 20 minutes and then give it a good shake before serving. Nutritional information includes 10% sodium from the overnight soak. Actual sodium may vary.

Pickled Beets

Ingredients 1 pound beets oven roasted 3/4 cup hot water 2 teaspoons sugar 1 teaspoon salt 1/2 cup vinegar Instructions Slice the roasted beets into bite sized pieces. Add to a mason jar. Dissolve the salt and sugar in the hot water. Add the vinegar and stir to combine. Pour the liquid over the beets in the mason jar and seal. Refrigerate for at least a half hour and enjoy! To Roast Beets: Ingredients 1 pound beets Instructions Preheat your oven to 400 degrees. Prepare a baking sheet with parchment paper.  Scrub the beets clean. Cut off the top greens and the bottom root.  Wrap them individually in aluminum foil.  Bake for one hour. After an hour insert with a toothpick. If you can insert it easily, they are done. If not, bake for another 10 to 15 minutes (depending on the size of the beet) until you can insert the toothpick easily. After cooking, allow them to cool to the touch, then gently peel off the skin and discard.  Slice and use to top salads or enjoy on their own!

Special Coleslaw Dressing

Ingredients 1 cup mayonnaise ½ cup sugar ¼ cup white vinegar 1 tsp spicy brown mustard 1 tsp fine grind sea salt 1 tsp black pepper ½ tsp celery seed Instructions Combine all ingredients in a medium size mixing bowl and whisk to combine. Refrigerate until use. To make Coleslaw Pour the dressing over 8-12 cups of coleslaw mix and toss to combine. Tip: Try adding a cup of pineapple tidbits. Refrigerate for at least 2 hours or overnight.

Refrigerator Dill Pickles

Ingredients 3 cups water 3/4 cup white vinegar 3 tablespoons granulated sugar 2 tablespoons kosher salt 6 small cucumbers 8 sprigs fresh dill 4 cloves fresh garlic peeled and sliced thin 2 tablespoons pickling spices Instructions In a medium saucepan, combine the water, vinegar, granulated sugar, and 2 tablespoons of salt and bring to a boil over medium to medium-high heat. Reduce the heat to low and simmer for 15 minutes. Set aside to cool. Wash the cucumbers and cut each into 4 spears for a total of 24 spears. If the cucumbers are too tall to stand up in the jars without sticking out the top, trim off one end of each so they're the right size for the jars. Fill each jar with cucumbers (they may not all fit, which is fine--save the extra cucumber spears for another use). Push the fresh dill sprigs down into the jars between the cucumbers. Add the sliced garlic and pickling spices to the jars. Pour the warm brine evenly into the jars and seal each jar with a lid. Refrigerate for 24 hours before serving. Keep refrigerated for up to one month (discard leftovers after 1 month).

Secret Ingredient Fry Sauce

Ingredients ¼ cup mayonnaise ⅛ cup ketchup ¼ teaspoon garlic powder ¼ teaspoon ground red pepper don't worry, it's not too spicy just helps cut the sweetness ⅛ teaspoon salt ¼ teaspoon yellow mustard ¼ teaspoon dill pickle juice ⅛ teaspoon ground black pepper Instructions Put everything in a bowl and stir well. Serve on fries, chicken tenders, burgers, hot dogs, onion rings and anything else that you like to dip in ketchup!

Copycat Olive Garden Alfredo Sauce

Ingredients: 6 tbsp salted butter 1 tbsp garlic minced 2 tbsp all-purpose flour 1 1/2 cup heavy whipping cream 1 1/2 cup whole milk 1 cup Parmesan cheese shredded 1 teaspoon garlic powder 1/2 tsp salt 16 oz package fettuccine fresh parsley finely chopped Cook pasta per package directions, drain and set aside. In a large skillet over medium heat add butter and let it melt. Add minced garlic and garlic powder. Whisk together to combine. Sprinkle the flour over the butter and garlic mixture. Whisk together and then slowly add the heavy cream and milk while whisking. Let sauce begin to boil and then reduce heat to low and allow it to simmer for 2-3 minutes.   Add Parmesan cheese and whisk together. Add the cooked and drained fettuccine. Use tongs to toss the pasta in the sauce. Garnish with fresh parsley and serve.

White Gravy

Ingredients ¼ cup Butter salted ¼ cup Flour 2 cups milk ½ teaspoon salt ½ teaspoon pepper Instructions In a medium sauce pan, combine butter and flour. Heat over medium heat until butter melts. Once butter and flour is cooked, pour in milk. Continue to pour in milk and whisk to make sure there are no lumps. Allow the gravy to simmer for about 3-5 minutes or until thick. If it is too thick, add more milk. You may need up to another cup of milk. If it is to thin, allow it to simmer longer. Taste and add more salt if needed. Serve immediately. Recipe Notes You can store in a covered container in the fridge and reheat.

Honey Mustard Sauce

Ingredients ¼ cup yellow mustard or Dijon ½ cup mayonnaise ¼ cup honey ½ teaspoon granulated garlic ½ teaspoon smoked paprika Instructions Add mustard, mayonnaise, honey, granulated garlic and paprika to a bowl. Whisk to combine thoroughly. Serve immediately or store in the refrigerator in an airtight container. Notes Double recipe as needed. Store in refrigerator up to 3 weeks, stir before serving.

Best Burger Sauce

Ingredients 1 cup mayonnaise ½ cup Dr Pepper Barbecue Sauce ¼ cup Sweet Pickle Relish 2 teaspoons sugar 2 teaspoons prepared horseradish 1 teaspoon granulated garlic 1 teaspoon black pepper Instructions Mix mayonnaise, barbecue sauce, pickle relish, horseradish sauce, sugar, granulated garlic and pepper together with a whisk. Store in an airtight container in refrigerator until ready to serve. Notes Burger sauce will keep in an airtight container in refrigerator for up to 3 weeks. Stir before serving.

Spaghetti Sauce

Ingredients Makes 6 cups 6 garlic cloves minced 1 TBSP extra virgin olive oil 28 oz crushed tomatoes 28 oz diced tomatoes see note 2 tsps sugar 1/2 tsp kosher salt 1/2 tsp dried oregano 1/2 tsp dried parsley 1/2 tsp dried basil 1/8 tsp crushed red pepper flakes optional pepper to taste Instructions Heat the olive oil in a large sauce pan over medium heat. Add the garlic and sauté just until it becomes fragrant, about 30 seconds. Add in the crushed and diced tomatoes. Stir in the sugar, salt, oregano, parsley, basil, and crushed red pepper flakes. Add pepper to taste. Bring the sauce to a simmer and cook on low for about 15 minutes or until the sauce is thickens, stirring intermittently.

Grandpa Kelly's Famous Horseradish Cheese Spread

Ingredients: 2 Pound Block of Velveeta, cut into cubes 1 Cup real Mayonnaise 8 oz Fresh Prepared Horseradish (drain excess liquid on top) 5-6 dashes of Tabasco Sauce Directions: Melt cheese in a double boiler. If you don’t have a double boiler, you can use a regular pan on medium heat, stirring continuously until cheese is melted and smooth. Remove from heat. Stir in mayonnaise, horseradish and Tabasco. Mix until completely blended. Pour into a small crocks or ceramic bowls. Chill. Serve with crackers. Store in refrigerator. Enjoy!

Alabama White Sauce

For the white sauce: • ▢ 1/2 cup mayonnaise • ▢ 2 tablespoons buttermilk • ▢ 2 tablespoons vinegar • ▢ 1 teaspoon prepared yellow mustard • ▢ 1/2 teaspoon ground pepper • ▢ 1/4 teaspoon salt • ▢ 1/4 teaspoon sugar • ▢ 1/4 teaspoon garlic salt • To prepare the white sauce, combine all of the ingredients in a bowl or mason jar. Stir to combine and taste. Add additional vinegar, salt, or sugar depending on your preferences. • Refrigerate for at least 30 minutes before using. • Store tightly covered in the fridge for up to 1 week.

Ingredients 1 pound bulk breakfast sausage 1/4 cup flour 2 cups milk Salt and pepper Cook sausage in a cast iron skillet. When done, remove sausage from pan and pour off all but 2 tablespoons of fat. Whisk flour into the fat and cook over low heat for 5 minutes. Remove pan from heat and whisk in milk a little at a time. Return to medium-high heat and stir occasionally while the gravy comes to a simmer and thickens. (Be sure to scrape up any brown bits that might be stuck to the bottom of the pan, that's where the flavor is.) Check seasoning, add crumbled sausage and serve over toast or biscuits.

Carolina BBQ Sauce

Ingredients: 1 cup apple cider vinegar 1 cup ketchup 1/2 cup brown sugar 1/3 cup yellow mustard 1 tablespoon onion powder 1 teaspoon garlic powder 1/4 teaspoon chili powder 1/4 teaspoon salt Dash of Worcestershire sauce Method: Dump everything into a medium saucepan set to low heat. Whisk together to combine. Increase heat to high and bring to a boil. Boil, stirring often, for 5 minutes or until the sauce has reduced by 1/3. Remove from the heat and store in a one pint mason jar in the fridge for up to 2 weeks.

All-Purpose Gravy

America's Test Kitchens

16 Ounces of Sauerkraut is Equal to 8 Bottles of Probiotics

The success of the traditional food movement boosted the popularity of fermented foods, and we finally realized the wisdom of our ancestors. People have consumed fermented foods for centuries, due to the numerous health benefits they offer. According to Jillian Levy, CHHC: “Sauerkraut, a form of fermented cabbage, has been popular throughout Central Europe for hundreds of years. Sauerkraut combines one of the healthiest foods there is (cabbage) with one of the most beneficial and time-honored food preparation methods ever used (fermentation). According to the Institute for Integrative Medicine at the University of Witten in Germany, sauerkraut is one of the most common and oldest forms of preserving cabbage and can be traced back as an important food source to the fourth century B.C. Fermentation simply refers to an ancient technique and perseveration method that naturally alters the chemistry of foods. Similar to cultured dairy products like yogurt and kefir, sauerkraut’s fermentation process produces beneficial probiotics that are now linked to improvements in immune, cognitive, digestive and endocrine function.” Sauerkraut is made by pickling cabbage in a process called lacto-fermentation. It is a rich source of enzymes that support digestion and help the absorption of nutrients in the body. However, the store-bought sauerkraut is pasteurized and treated with numerous chemicals, so it no longer offers the same benefits. Here is how to make your homemade sauerkraut and boost the intake of probiotics: Homemade sauerkraut recipe Ingredients: • 6 pounds cabbage • 3 tablespoons sea salt Instructions: Remove the large outer leaves of the cabbage, and shred the rest of it. In a bowl, mix it with the salt, and in order to stimulate the release of its juices, massage it with your hands for about 15 minutes. Then, transfer the mixture to a larger fermentation container, pound it down for the juice to come up to the surface, and cover it with a plate. You should leave about 2 inches of space at the top. Place a heavy glass jar with water over the plate to press it down and force the water out of it. Keep the container at room temperature, in a cool, dark place, covered with a towel. The fermentation process will take about a month. Afterward, store the sauerkraut in the fridge, and enjoy its benefits on a daily basis!

Grandma's Cranberry Salad

Ingredients 1 small package of cherry Jello (3oz box) 1 c hot water 1 c sugar 1 Tbsp lemon juice 1 c drained crushed pineapple (8oz can) (juice reserved) 1 c pineapple juice (use the reserved juice and add water to make 1 cup) 1 c ground cranberries 1 orange (ground) 1/2 c pecans, chopped Directions 1. boil the cup of water. Dissolve the jello in the hot water in an 8in square pan mix well. Add the sugar, lemon juice and pineapple juice. Stir to dissolve well. Note: You can substitute the 8x8 dish and use a 9x13 dish, it seems to gel up a bit better that way. 2. Add the remaining ingredients and mix. Chill overnight. 3. Grandma's Notes: Chop up the pecans first before getting blender wet. Or you could just buy pre chopped pecans and save a step. Use the blender or food processor to chop up cranberries, then orange, seeded and partially peeled. The chopped peel gives it that special zing!

Ranch Dressing

Ingredients 2 Tbsp. parsley, dried 1 Tbsp. onion powder 2 tsp. salt 2 tsp. dill 1 tsp. garlic powder 1 tsp. pepper Optional: ½ cup mayonnaise ½ cup buttermilk Instructions The dry ranch seasoning mix: Mix all the dry ingredients together in a bowl. Store in an airtight container in the cupboard until required. Steps for the ranch dressing: To make the ranch dressing, just mix 1-2 Tbsp. of the seasoning mix with ½ cup mayonnaise and ½ cup buttermilk. Taste and add more seasoning if required. Store in fridge until needed.

Sausage Gravy

Ingredients 1/4 pound bulk pork sausage 2 tablespoons butter 2 to 3 tablespoons all-purpose flour 1/4 teaspoon salt 1/8 teaspoon pepper 1-1/4 to 1-1/3 cups whole milk Warm biscuits Directions 1. In a small skillet, cook sausage over medium heat until no longer pink; drain. Add butter and heat until melted. Add the flour, salt and pepper; cook and stir until blended. Gradually add the milk, stirring constantly. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with biscuits.

Traditional Gravy (BBC)

No roast dinner is complete without a jug of proper gravy. Pour liberally. Ingredients meat juices 2 tbsp liquid meat fat 30g/1oz plain flour 570ml/1 pint stock 2 tsp gravy browning (optional) Method Collect the juices and the fat from the meat you are roasting. Put the juices in a glass jug and allow to stand for a few minutes so that the fat will rise to the surface. Skim off the fat. Put the roasting tin that you used to cook the meat on the hob on a medium heat and add the fat. (The meat needs to be resting, covered with foil, in a warm place at this point) Stir in the flour and cook for 1 minute. Stir in the meat juices and gradually stir in the stock until you get a smooth gravy. Use a wooden spoon and stir all over the surface of the pan to incorporate any meat juices that are stuck to it. Bring to the boil and allow to simmer for 10 minutes. Season to taste and add a little gravy browning if desired.

Turkey Gravy (BBC)

Ingredients turkey giblets 1 bay leaf 1 sprig of thyme 4 black peppercorns ½ onion, sliced 2 pints water pan juices from the roast turkey 25g/1oz plain flour salt and pepper Method Place the giblets in a saucepan and cover with the water. Add the bay leaf, thyme, peppercorns and onion. Bring to the boil and skim off any scum. Reduce the heat and then simmer for 45 minutes. Strain the stock and measure 750 ml / 1 1/4 pints. Strain off the fat from the roasting tin leaving only the turkey juices. Add the flour and blend with the juices over a gentle heat until it turns golden brown and it has a smooth texture. Remove from the pan and pour in the hot stock. Scrape the base of the pan with a spatula to mix in all the meaty sediment. Return to the heat and boil for 3-4 minutes stirring all the time to remove any lumps and until the gravy thickens. Season to taste and serve.

Mama Stamberg's Cranberry Relish

2 cups whole raw cranberries, washed 1 small onion 3/4 cup sour cream 1/2 cup sugar 2 tablespoons horseradish from a jar ("red is a bit milder than white") Grind the raw berries and onion together. ("I use an old-fashioned meat grinder," says Stamberg. "I'm sure there's a setting on the food processor that will give you a chunky grind — not a puree.") Add everything else and mix. Put in a plastic container and freeze. Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. ("It should still have some little icy slivers left.") The relish will be thick, creamy and shocking pink. ("OK, Pepto Bismol pink. It has a tangy taste that cuts through and perks up the turkey and gravy. It's also good on next-day turkey sandwiches, and with roast beef.") Makes 1 1/2 pints

Hot Jezebel Dip/Sauce

INGREDIENTS 1 (18 oz) jar apricot preserves 1 (8 oz) package cream cheese, softened 1 tablespoon Dijon mustard 2-3 tablespoons horseradish Fresh cracked black pepper, to taste Ritz crackers or chips PREPARATION In bowl, whisk together apricot preserves, Dijon mustard, 2 tablespoons horseradish, and black pepper. Add more horseradish and black pepper to taste. Optional: pour sauce into mason jars and store, refrigerated, until ready to serve. Chill overnight OR serve immediately poured over top of cream cheese. Serve with pita chips or crackers.

Remoulade

INGREDIENTS: 1 1/4 cups mayonnaise 1/4 cup mustard (Creole mustard if possible) 1 Tbsp sweet paprika 1-2 teaspoons Cajun or Creole seasoning 2 teaspoons prepared horseradish 1 teaspoon pickle juice (dill or sweet, your preference) 1 teaspoon hot sauce (preferably Tabasco) 1 large clove garlic, minced and smashed METHOD: Mix all the ingredients together in a medium bowl. The remoulade is better if left for a few hours to let the flavors meld. Keep refrigerated.

Benihana Ginger Salad Dressing

1/2 cup minced onion 1/2 cup peanut oil 1/3 cup rice vinegar 2 tablespoons water 2 tablespoons minced fresh ginger 2 tablespoons minced celery 2 tablespoons ketchup 4 teaspoons soy sauce 2 teaspoons sugar 2 teaspoons lemon juice 1/2 teaspoon minced garlic 1/2 teaspoon salt 1/4 teaspoon black pepper Combine all ingredients in a blender. Blend on high speed for about 30 seconds or until all of the ginger is well-pureed. Makes 1 3/4 cups.

Stain Remover

1 tsp. Dawn dishwashing detergent 3-4 tablespoons of hydrogen peroxide couple tablespoons of baking soda.

Tzatziki (Yogurt Cucumber Dip)

INGREDIENTS: 1 1/2 cups plain yogurt 2 tablespoons olive oil 1 english cucumber 1 clove garlic 1 tablespoon dill 1-2 tablespoons fresh lemon juice salt & pepper DIRECTIONS: Peel, seed and shred cucumber. Juice lemon and set aside. Combine remaining ingredients in a large bowl. Stir in cucumber. Allow flavors to blend at least 30 minutes before serving. Serve cold.

"The Best Ever" Homemade Alfredo Sauce

INGREDIENTS ½ cup butter 1 pint heavy whipping cream (2 cups) 4 ounces cream cheese ½ teaspoon minced garlic (oh, let's do much more than that) 1 teaspoon garlic powder 1 teaspoon Italian seasoning ¼ teaspoon salt ¼ teaspoon pepper 1 cup grated parmesan cheese INSTRUCTIONS In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted. Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. Toss it with your favorite pasta

Fresh Tomato Sauce (Italian Secret Recipe!)

Ingredients: 5 pounds of fresh tomatoes, peeled and seeded (to peel, cut a small “x” on the top and drop in to boiling water for 10 seconds and drop in to an ice bath. Skin will easily peel off) 1 carrot (1/2 should be grated and added to sauce, the other half should be added at the end of cooking and then removed) ¼ cup olive oil (or tallow) 3 medium onions, diced 8 cloves of fresh garlic (or more to taste), finely minced ⅓ cup fresh basil leaves, finely chopped 1 sprig of fresh thyme leaves (or ½ tsp dried) 1 sprig of fresh oregano (or 1 teaspoon dried oregano) 2 bay leaves (remove when done) 2 sprigs of parsley (or 1 tsp dried) 1 tablespoon of honey 1 teaspoon sea salt Instructions: Place the olive oil in a large stockpot over a medium heat. Then add grated onions, diced onions and garlic. Sauté the mixture for 6-8 minutes until the onions become semitransparent. Add tomatoes, thyme bay leaves, parsley, chopped basil leaves, oregano and sea salt. Simmer on low heat for 2-3 hours until they start to darken. Add a piece of carrot in the last 30 minutes to absorb the acidity form the tomatoes. Remove the herb sprigs and the piece of carrot. Optionally, you can use immersion blender to mix the sauce until it becomes smooth (if you want your sauce to be thicker, skip this step). You can use it fresh or keep it in a fridge up to 1 week, or can it. This delicious sauce can be used with the following meals: Chicken parmesan Chicken cacciatore Zucchini lasagna

Dennis Fox's "Secret" Zucchini Relish

12 cups zucchini, ground 4 cups onions, ground 5 Tbs. salt Grind zucchini and onion. Mix well with salt and let stand overnight. Rinse with cold water and drain well. 2 1/2 cups vinegar 6 cups sugar 1 Tbs. dry mustard 3/4 tsp nutmeg 3/4 Tbs. cornstarch 3/4 tsp turmeric 1 1/2 tsp celery seed 1 red pepper, ground 1 green pepper, ground In large kettle, mix vinegar, sugar, spices and starch. Cook until it starts to thicken. Add ground vegetables, mix well and cook 30 minutes on low heat. Seal while hot in hot sterilized jars.

Peach Freezer Jam

Ingredients 1 (1.75 oz.) package no-sugar-needed fruit pectin 5-6 ripe peaches, peeled and diced 3/4 cup white sugar 3/4 cup unsweetened white grape juice 5 (8 oz.) mason jars or tupperware containers 1/2-1 tablespoon lemon juice 1/8 teaspoon cinnamon 1/8 teaspoon nutmeg Preparation Bring a large pot of water to boil and carefully lower peaches into water. Cook for 30 seconds, then remove from water and place in an ice bath to prevent further cooking. Once cool, peel skin off and dice into small pieces. Purée peaches in food processor until smooth. Pour grape juice and lemon juice into a medium saucepan and bring to a boil over medium-high heat, then stir in pectin. Make sure mixture is at a rolling boil and use a wire whisk to stir until pectin is fully dissolved. Cook for 1 minute. Add in peach puree, sugar, cinnamon and nutmeg, then let cook (boiling) for 5-6 minutes. Remove jam from heat and pour into glass containers, make sure to leave space on the top for the jam to expand in the freezer. Let cool fully, then seal jars and store in freezer.

Homemade Marinara And Meat Sauce

INGREDIENTS ● 1 lb. ground beef ● 1 6 oz. can tomato paste ● 6 oz. water ● 1 24 oz. jar tomato puree ● 5‐6 cloves garlic, minced ● 2 tablespoons olive oil 2 tablespoons granulated sugar ● 2 teaspoons dried oregano ● 2 teaspoons onion powder ● 1 teaspoon garlic powder ● 1 cup fresh basil, chopped ● Salt and pepper to taste PREPARATION 1 Heat oil in a large stockpot, and saute garlic 2‐3 minutes. 2 Add ground beef to the stockpot and cook until brown, about 5 minutes. 3 Stir in tomato paste, tomato puree, sugar, oregano, onion powder, garlic powder, salt and pepper, and basil. Mix well. Fill the 6 oz. tomato paste can with water and add to the pot. 4 Simmer for at least 2 hours, occasionally stirring. Serve hot!

Tomato Gravy

My mother used to make a much simpler tomato gravy that consisted of a roux with added home-canned tomatoes instead of milk or cream. This recipe is much more complicated and time-consuming but appears to be worth trying.

E Z Salsa

Ingredients: 1- 14 oz can diced tomatoes 1- 10 oz can orginal Rotel 1/2 small onion, roughly chopped 1 clove garlic, peeled and smashed 1/2-1 jalapeno, seeded or not (depends on how spicy you like it) 1 teaspoon honey 1/2 teaspoon salt 1/4 teaspoon ground cumin small to medium size handful of cilantro, washed juice of 1 lime How to make it : Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Serve with chips or over tacos.

Just Pickles

INGREDIENTS 6 c cucumbers, sliced 1 c green pepper, sliced 1 c onion, sliced Liquid: 1 c cider vinegar 2 c white sugar 1 tsp celery seed 2 Tbsp salt Instructions Slice the veggies into 2 quart jars. I like to make layers of them: you can leave out the onions and peppers, if you want, but they are so good!~ Mix your other ingredients in a large measuring cup, stir well. The sugar will not be dissolved yet~Pour over sliced vegetables, evenly in each jar You will finish filling the jars with cold tap water~I shake the jar a few times during the 24 hrs to mix No need to cook it ~ Ready to eat in 24 hours. Tastes best if eaten within a week or two, but I like to add tomato wedges or slices to this liquid for overnight, when it is close to empty of veggies~Use the next day~Unbelievable with sandwiches. I have also pickled hot peppers using a batch of this same liquid and They are delicious!

Buttermilk Dressing

Ingredients 3/4 cup buttermilk 2 cups (16 ounces) 2% cottage cheese 1 envelope ranch salad dressing mix Salad greens and vegetables of your choice Directions 1. In a blender, combine the buttermilk, cottage cheese and salad dressing mix; cover and process for 20 seconds or until smooth. 2. Pour into a small pitcher or bowl. Cover and refrigerate for 1 hour. Stir before serving with salad. Yield: 2-3/4 cups.

Lemon Butter Spread

Ingredients • 1 cup butter • 2 cups sugar • 3 large eggs, lightly beaten • 1/2 cup lemon juice • 1 tablespoon grated lemon zest Directions • 1. In the top of a double boiler over boiling water, melt butter. Stir in sugar, eggs, lemon juice and zest. Cook over simmering water for 1 hour or until mixture is thickened and coats the back of a spoon. • 2. Pour into containers. Store in the refrigerator. Use over cake or spread on toast or muffins. Yield: 3 cups.

Turkey Gravy

Ingredients 1/4 cup butter 1/4 cup flour 4 cups turkey drippings or turkey stock Kosher salt and freshly ground black pepper Directions 1. Melt butter over medium high heat in medium saucepan. Whisk in flour and cook, stirring frequently, until golden blonde, about 2 minutes. 2. Gradually whisk in turkey drippings or stock in a steady stream. Bring to a boil, reduce to a simmer, and cook until reduced to 3 cups, 10 to 15 minutes. Remove from heat and season with salt and pepper to taste. Serve immediately or store in airtight container in refrigerator for up to a week, reheating over medium-low heat before serving.

Sour Cream Onion Dip

INGREDIENTS • ⅓ cup neutral oil, like canola or grape seed • 1 medium onion, minced, about 1/2 cup • Pinch salt • ¼ teaspoon sugar • 1 cup sour cream PREPARATION 1. Place oil in an 8-inch skillet, and turn heat to medium-high. When it's hot, a minute or two later, add onion, salt and sugar. Cook, shaking pan occasionally, until onion browns, about 10 minutes. 2. Pour onion and oil into a fine strainer; reserve oil in refrigerator for another use. Stir onion into sour cream. If time allows, cover and refrigerate for 24 hours. Serve with potato chips or raw vegetables.

Chow Chow (North American Pickled Relish)

Ingredients 1 small cabbage, chopped 6 to 8 green or red tomatoes, chopped 6 medium bell peppers, chopped 6 large onions, chopped 2 hot peppers, chopped 3 cups sugar 5 cups white vinegar 1/4 cup salt or pickling salt Instructions Put all ingredients in a large pot and bring to a boil. Reduce heat and cook for 20 to 25 minutes or until desired tenderness is achieved. This recipe is designed to be put in pint jars and sealed. Makes 8 to 9 pints. But you could cut recipe down to use for one night of dinner.

Ingredients • ¼ cup kosher salt • 2 tablespoons freshly ground black pepper • 2 teaspoons granulated garlic or 1 teaspoon garlic powder Instructions 1. In a small bowl, combine the salt, pepper, and granulated garlic. The blend will keep in an airtight container for at least 1 year. 2. Use with beef, poultry, pork, and vegetables. Robyn Stone | Add a Pinch

Creamy Garlic Mushroom Sauce

INGREDIENTS 4 cups mini portabella or crimini mushrooms, sliced ½ yellow onion, chopped 8 oz heavy cream 1 cup milk 3 teaspoons cornstarch 2 tablespoons oil 1 tablespoon unsalted butter 1 tablespoon chopped fresh thyme 3 cloves garlic, minced 1 tablespoon lemon juice 1 tablespoon finely chopped parsley Kosher salt and black pepper, to taste PREPARATION Melt butter and olive oil in a large skillet on medium-high heat. Add onions, mushrooms, and thyme to pan, season with salt and pepper. Add garlic and sauté until onions are translucent and mushrooms are golden brown. Add cornstarch to milk and stir to combine. Pour milk mixture and cream into pan. Lower temperature and simmer for 6-8 minutes, stirring frequently, until sauce has thickened. Add parsley and lemon juice, stirring to combine. Add salt and pepper, to taste.

Texas Roadhouse Cinnamon Honey Butter

Ingredients : 2 sticks of butter, at room temperature 1 c. powdered sugar 1 c. honey 2 tsp. ground cinnamon Directions : Whip the butter so it’s nice and creamy. This is where the room temperature part makes things easier) Add the powdered sugar and mix it all in. Then add the honey and the cinnamon. Scrape the sides and whip it a little more. Store the heavenly concoction in the fridge or leave it out at room temperature. It’s going to spread much easier at room temperature, but it’s up to you! Serve on rolls, toast, bagels, sweet potatoes, etc.

Simple Cranberry Sauce

Ingredients: ¾ cup water 1 cup granulated sugar ¼ teaspoon table salt 1 (12-ounce) bag cranberries, picked through Instructions: Makes 2 1/4 cups The cooking time in this recipe is intended for fresh berries. If you’ve got frozen cranberries, do not defrost them before use; just pick through them and add about 2 minutes to the simmering time. Bring water, sugar, and salt to boil in medium nonreactive saucepan over high heat, stirring occasionally to dissolve sugar. Stir in cranberries; return to boil. Reduce heat to medium; simmer until saucy, slightly thickened, and about two-thirds of berries have popped open, about 5 minutes. Transfer to nonreactive bowl, cool to room temperature, and serve. (Can be covered and refrigerated up to 7 days; let stand at room temperature 30 minutes before serving.)

Quick-Pickled Onions

Ingredients 1 medium red onion, about 5 ounces 1/2 teaspoon sugar 1/2 teaspoon salt 3/4 cup rice vinegar, white vinegar, or apple cider vinegar Flavorings (optional): 1 small clove of garlic, halved 5 black peppercorns 5 allspice berries 3 small sprigs of thyme 1 small dried chili Equipment Kettle for boiling water Knife and cutting board Sieve or colander Clean jar or container Instructions Slice the onions: Start 2 or 3 cups of water on to boil in a kettle. Peel and thinly slice the onion into approximately 1/4-inch moons. Peel and cut the garlic clove in half. Dissolve the sugar and salt: In the container you will be using to store the onions, add the sugar, salt, vinegar, and flavorings. Stir to dissolve. Par-blanch the onions: Place the onions in the sieve and place the sieve in the sink. Slowly pour the boiling water over the onions and let them drain. Add the onions to the jar: Add the onions to the jar and stir gently to evenly distribute the flavorings Store: The onions will be ready in about 30 minutes, but are better after a few hours. Store in the refrigerator. They will keep for several weeks, but are best in the first week.

Spinach Salad with Warm Brown Butter Dressing

1/2 pound baby spinach (about 5 cups) 1/4 cup shaved Pecorino Romano 1/4 cup toasted pecans 1/8 cup pickled red onions 4 tablespoons (2 ounces) unsalted butter 1 teaspoon Dijon mustard 1 teaspoon honey 1 tablespoon balsamic vinegar In a large bowl, toss the spinach with the cheese, pecans, and pickled onion. Heat the butter in a small saucepan or skillet over medium heat. Once the butter has melted, begin whisking and continue cooking until it becomes light brown and smells nutty, about 3 minutes. Remove from heat and whisk in the mustard, honey, and vinegar until emulsified. Drizzle the warm dressing over the salad, toss to combine, and serve immediately. Recipe Notes To gauge when the butter is properly browned, I go more by aroma than color. Once my kitchen fills with that deliciously nutty scent, I know it's ready. I'm partial to balsamic, but other vinegars, like red wine and sherry, work in the recipe too.