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1/4 cup soy sauce 2 tbsp vinegar 1/4 cup water 1 tbsp oil 3 tbsp honey In a large bowl, mix together all ingredients. Set aside and allow flavors to blend for approx 30 minutes. |
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1 cup plain yogurt 1/3 cup unsweetened frozen orange juice 3 tbsp honey, warmed until runny 1 tsp poppy seeds In a small bowl, combine yogurt, orange juice and honey. Stir until blended and smooth. Stir in poppy seeds. |
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1/2 tsp salt 1/3 cup vinegar 1/3 cup sugar 1/2 tsp prepared mustard 3/4 cup oil 1 tsp poppy seeds Combine salt, vinegar, sugar and mustard in a blender or food processor. While blender is running, slowly drizzle the oil into the vinegar mixture. Stir in poppy seeds with a spoon. |
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2 cups mayonaisse or salad dressing 1 cup sour cream 1 cup buttermilk 2 tbsp grated parmesan cheese 1 tbsp chopped chives, or dry onion flakes 1/4 tsp dry mustard 1 small garlic clove, crushed 1/4 tsp pepper 1/2 tsp seasoned salt 1/4 tsp dry tarragon flakes 1 tsp dry parsley flakes 1/4 tsp onion powder Combine all ingredients in a blender. Blend until smooth. Chill and serve with green salads or as a dip for vegetables. Store in refrigerator and use within 2 weeks. |
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3 to 4 garlic cloves, crushed 1/4 cup fresh lemon juice or white wine vinegar 1/4 tsp salt 1/8 tsp ground pepper 2 tbsp worcestershire sauce few drops red pepper or tabasco sauce 1/4 cup freshly grated Parmesan cheese 1 cup extra virgin olive oil Place the garlic, lemon juice, salt, pepper, worcestershire sauce, tabasco and cheese in the blender; process until mixture is smooth. with motor running, add the oil in a very thin stream throught he center of the blender's lid until all oil is incorporated. Dressing should have a creamy-like consistency. Store in the refrigerator. |
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1/2 cup sugar 1 tsp salt 1 cup vegetable oil 1 tbsp worcestershire sauce 1 tsp fresh minced onion 1 clove garlic, minced 1 tsp paprika 1/3 cup white vinegar juice of 1 lemon (or 2 tbsp) 1/2 cup ketchup Combine all ingredients in container of electric blender. Blend for 1 minute on high. Pour into serving container and store in the refrigerator. Makes about 2 cups. |
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2 garlic cloves, finely minced 1 shallot, finely chopped 2 tbsp red wine vinegar 2 tsp balsamic vinegar 5 tbsp extra virgin olive oil 1/2 cup cherry tomatoes, cut into quarters 1/2 cup chopped fresh basil salt and pepper to taste In a bowl, combine the garlic, shallot and both vinegars, mixing well. Set aside for a minimum of 10 minutes to allow flavors to mingle. Stir in the tomatoes and basil. Season to taste with salt and pepper. Makes about 1 cup. Can be used as a salad dressing, or with cooked pasta. |
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2 tbsp tarragon vinegar 2 cloves garlic 1 egg yolk 2 tbsp freshly squeezed lemon juice 2 anchovy fillets 1 tsp chopped fresh tarragon 1 tbsp fresh parsley 2 green onions, minced 1 1/2 cups extra virgin olive oil 1/4 cup sour cream salt and pepper to taste Combine in a food processor or blender the vinegar, garlic, egg yolk, lemon juice, anchovies, herbs and green onions. Run the processor and drizzle the olive oil through the feed tube. Transfer the sauce to a bowl. Fold in the sour cream and season with salt and pepper. Refrigerate until ready to use. Makes 2 cups. |
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1/4 slice bacon, finely chopped 6 tbsp fresh orange juice 1/2 cup nonfat sour cream 1 1/2 tbsp fresh lemon juice 1 tbsp dijon mustard 3 green onions, chopped (white part only) 1 large garlic clove, finely minced 1 tsp firmly packed brown sugar salt and pepper to taste In a small skillet cook bacon over medium heat, stirring until crisp; remove skillet from heat. Add orange juice to skillet and scrape up brown bits. In a blender, puree bacon mixture with the remaining ingredients until smooth. Cover and refrigerate. |
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3/4 cup buttermilk 2 tbsp low-fat mayonnaise 2 tbsp nonfat sour cream 1 tbsp finely chopped green onion 2 tsp white vinegar 1 tsp dry mustard 1/4 tsp dried thyme leaves 2 garlic cloves, finely minced 1/2 tsp sugar salt and pepper to taste In a blender or food processor blend all ingredients until smooth. Cover and refrigerate. |
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1/3 cup low-fat mayonnaise 2 tbsp ketchup 2 tbsp fresh lemon juice 2 tbsp minced bell pepper 1 tbsp minced onion 1 tbsp minced fresh parsley leaves 1 tbsp sweet pickle relish pinch of cayenne 1/4 cup water salt and pepper In a blender puree all ingredients until smooth, adding additional water if necessary to thin to desired consistency. Cover and refrigerate. |
