DRESSINGS / GRAVIES / SAUCES / PICKLES

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.

Two-Minute Creamy Salad Dressing

Makes enough for 2 side salads 1 teaspoon Dijon mustard, or other grainy mustard 1 1/2 tablespoons mayonnaise or full fat yogurt Pinch salt Pinch sugar Fresh pepper, to taste 1 tablespoon Champagne vinegar Whisk together the mustard, mayonnaise, salt, sugar, and pepper until combined. Add the vinegar and whisk until smooth. Toss with salad greens and serve.

Creamy Bleu Cheese Dressing

4 ounces (about 1 heaping cup) bleu cheese, crumbled 1/4 cup sour cream 1/4 cup buttermilk 2 tablespoons mayonnaise 2 tablespoons lemon juice Salt and pepper to taste In a small bowl, use a fork to mash together the cheese and sour cream until it forms a chunky paste about the consistency of cottage cheese. Stir in the buttermilk, mayonnaise and lemon juice. Taste and season with salt and pepper. Store in a covered container in the refrigerator for up to one week. Recipe Notes For a thicker dressing to use as a dip, reduce the lemon juice to 1 tablespoon. To make a wedge salad, slice a head of iceberg lettuce into 4 quarters. Trim away the core. Drizzle each quarter with 1-2 tablespoons blue cheese dressing and top with 1 teaspoon minced chives and 1 slice of bacon, crumbled.

Basic Ranch Dressing

Together, mayonnaise and buttermilk form the base of ranch dressing. After that, there are many options to kick up the essential formula: Vinegar, for a bit of extra tang. I like to use rice vinegar, which is more delicate, although white wine or cider vinegar would be more traditional. Garlic powder (like mayonnaise, I only keep this around for ranch dressing). Fresh herbs, if you're so inclined. Just remember the base formula: 1 part mayo to 2 parts buttermilk, with a dash of salt and pepper, and build from there. I kept the proportions in this recipe small, since I think this is one dressing that's best when it is made fresh. I do make it a little ahead and stick it back in the fridge, since this helps it thicken up before dressing the salad (which I do an instant before bringing it to the table). But it will last a few days in the fridge, so feel free to double it and stash away a jar.

Long John Silver’s Batter

Ingredients 3/4 cup flour 2 tablespoons cornstarch 1/4 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 3/4 cup water Directions: Sift dry ingredients. Add water and mix well. Use to coat fish or chicken filets. Cover the fish completely. Deep fry until a nice golden brown

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 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. 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.

Olive Garden Salad Dressing

Olive Garden Salad Dressing INGREDIENTS: 1/2 C. mayonnaise 1/3 C. white vinegar 1 tsp. vegetable oil 2 Tbsp. corn syrup 2 Tbsp. Parmesan cheese 2 Tbsp. Romano cheese 1/4 tsp. garlic salt 1/2 tsp. Italian seasoning 1/2 tsp. parsley flakes 1 Tbsp. lemon juice DIRECTIONS: Mix all ingredients in a blender until well mixed.

Mississippi Comeback Sauce

Makes a pint. – 1 cup mayonnaise – 1/4 cup ketchup – 1/4 cup chili sauce – 1 tsp Dijon mustard – 1 tsp onion powder – 1 tsp garlic powder – 2 teaspoons Worcestershire sauce – 1/2 teaspoon ground black pepper – 1/2 teaspoon Tabasco sauce – 1/4 cup olive oil – juice of one lemon Mix all ingredients well and store in refrigerator overnight.

Miso-Ginger Dressing

INGREDIENTS ¼ cup peanut oil or neutral oil, like grapeseed or corn ¼ cup rice vinegar 3 tablespoons mild or sweet miso, like yellow or white 1 tablespoon dark sesame oil 2 medium carrots, roughly chopped 1 inch long piece fresh ginger, cut into coins Salt freshly ground black pepper PREPARATION Put all ingredients except salt and pepper into a food processor and pulse a few times to mince carrots. Then let machine run for a minute or so, until mixture is chunky-smooth. (If you want it smoother, use a blender.) Taste and add salt and pepper to taste.

Orange Marmalade

INGREDIENTS 2 pounds/907 grams oranges, grapefruit or lemons, washed 4 cups/800 grams granulated sugar ¼ cup/60 milliliters fresh lemon juice (from about 2 lemons) Add-ins (optional, see note) PREPARATION Cut the citrus: Using a sharp knife, slice off the top and bottom of the citrus so it sits sturdily on the cutting board. Slice off the peel and white pith in sections, starting at the top and following the curve of the fruit. (You should have a pile of peels and a few naked fruit.) Thinly slice the peels (with the pith) no thinner than 1/8 inch and no thicker than 1/4 inch, place them in a large bowl and set aside. Halve the fruit and remove any visible seeds. Thinly slice about 1/4-inch thick (white membrane and all), removing any seeds you might have missed. Add the fruit to the peels, and cover with 3 to 5 cups of water, taking note of how much water you used. Let this sit for at least 8 hours and up to 24 hours in the refrigerator. (This will help extract the pectin slowly as well as soften the peels.) Make the marmalade: Place a small plate in the refrigerator to chill. (You’ll use this later.) Place the peels, fruit and water in a large pot. Add enough water to bring the total to 6 cups and bring to a strong simmer over medium–high heat. Cook the citrus until the peels have begun to soften and turn translucent, and the liquid has reduced by about three-fourths, 40 to 50 minutes. Add sugar and any add-ins and continue to cook, stirring occasionally at first, then more frequently as the marmalade cooks and the juices thicken. Continue until most of the liquid has evaporated and the peels are totally softened and almost completely translucent, another 40 to 50 minutes. As the marmalade cooks, the liquid reduces, the sugars thicken and the natural pectins activate. You’ll notice the liquid go from a rapid, rolling boil with smaller bubbles to a slow, thick, tarlike boil with larger bubbles: This is the stage at which it’s most important to stir constantly along the bottom of the pot to prevent scorching and sticking. (Sugar is heavier than water and will concentrate at the bottom of the pot, making the fruit more likely to burn.) It’s also the stage at which splattering may occur, so take care in stirring. When the marmalade reaches this point, add lemon juice and continue to cook, stirring constantly until the jam has returned to its previously thickened state, about another 5 minutes. At this stage, the mixture should look thick and viscous with bits of the peel floating around. The peels will never break into the liquid as with a jam: This is O.K. To test the jam's thickness, spoon a bit onto the chilled plate, return it to the refrigerator and chill for 2 minutes. Drag your finger through it: It should hold its shape on either side without appearing watery or runny. If it’s not there yet, cook it for a few more minutes. Remove from heat and discard the vanilla bean, if used. Divide among jars, leaving 1/4 inch of space at the top, and seal immediately. Can the marmalade (our How to Make Jam guide has detailed instruction), or store in the refrigerator.

Sakura Sauce

Sakura Sauce This is the wonderful seafood sauce served at Benihana. It is sweet and pinkish-orangish in color. There are many variations, but this is more or less the gist of what constitutes the sauce. Ingredients: 1 cup mayonnaise 3 tablespoons sugar 3 tablespoons rice vinegar 2 tablespoons melted butter 3/4 teaspoon paprika 3/8 teaspoon garlic powder Method: Whisk all ingredients in a small bowl, cover and refrigerate preferably for at least four hours.

Coney Sauce for Hot Dogs

Ingredients : 1 1/4 Lbs Hamburger 1 Large Onion 1/2 C. Sugar 1/2 C. Chili Powder 1/2 C. Ketchup 1 1/2 C. Water Directions : Chop Onion Mix Hamburger & Onion in skillet Brown Hamburger & Onion until Hamburger is done. Drain. Put mixture back in skillet and add remaining ingredients. Simmer 1 hour, stirring occasionally. Serve on Hot Dogs. Can be frozen until ready to use

Ranch Dressing

Ranch Dressing Ingredients: Black Pepper ¼ C Parsley Flakes 1 1/2 C Garlic Salt ½ C Kosher Salt 2 Tbsp Granulated Garlic ¼ C Granulated Onion 3/4 C Dill Weed 2 Tbsp 2 cups mayonnaise 2 cups buttermilk 1 1/2 cups sour cream 1 teaspoon of lemon juice Directions 1. Combine all ingredients, store in an airtight container. Makes about 3 ½ cups of dry mix 2. To Make Dressing, whisk together 2 Tbsp of mix with 2 Cups each of mayonnaise and buttermilk 1 ½ Cups sour cream, & 1 tsp Lemon Juice. Refrigerate for 2 hours. Makes 1 ¾ Quarts

"Best" Steak Marinade

Ingredients: 1/3 cup Soy sauce 1/2 cup olive oil 1/3 cup fresh lemon juice 1/4 cup Worcestershire sauce 1 1/2 tablespoons garlic powder 3 tablespoons dried basil 1 1/2 tablespoons dried parsley flakes 1 teaspoon ground white pepper 1/4 teaspoon hot pepper sauce 1 teaspoon dried minced garlic Instructions: 1. Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed. 2. Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.

No-Cook Salsa

Ingredients: 3 cups chopped tomatoes 1/2 cup chopped green bell pepper 1 cup onion, diced 1/4 cup minced fresh cilantro 2 tablespoons fresh lime juice 4 teaspoons chopped fresh jalapeno pepper (including seeds) 1/2 teaspoon ground cumin 1/2 teaspoon kosher salt 1/2 teaspoon ground black pepper Stir all ingredients together. Refrigerate. Best to let marinate overnight. But several hours will suffice, if you can’t wait to dig in! Serve chilled.