RANCH DIPPING SAUCE

 RANCH DIPPING SAUCE

1 cup mayonnaise

½ cup sour cream

½ teaspoon dried chives

½ teaspoon dried parsley

½ teaspoon dried dill weed

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon kosher salt

¼ teaspoon ground black pepper

In a large bowl, whisk together the mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt and pepper. Cover and refrigerate for 30 minutes before serving.   OPTIONAL: Add milk, one tablespoon at a time, to make it thinner and more easily pourable.

PEANUT DIPPING SAUCE FOR SPRING ROLLS

½ cup smooth peanut butter 

2 Tbsp. soy sauce or Tamari

2 Tbsp. brown sugar

1 Tbsp. rice vinegar or lime juice

1 clove garlic crushed

½-1 tsp. Sriracha sauce to taste

3-6 Tbsp warm water

Add all ingredients, except for the water, to a medium-sized bowl.  Whisk until well smooth and well combined.

Slowly add in warm water 1 tablespoon at a time to help thin it out.  3-6 tablespoons of water should get it to be a good dipping consistency.

MARINATED ONIONS

 MARINATED ONIONS

1 small red onion

¾ cup Extra Virgin olive oil

1 tablespoon dried oregano (not ground)

1 tablespoon red wine vinegar

1 to 2 teaspoons of high-quality balsamic vinegar (optional but recommended) 

Thinly slice the red onion and place in a low bowl.  

In a separate bowl, stir the olive oil, red wine vinegar, balsamic vinegar, and dried oregano together to combine well. Pour the mixture over the onions, making sure they are submerged.

Let sit on the counter at room temperature to marinate for 12 hours before using. Keeps for 2-3 days unrefrigerated.

BALLARD'S EXQUISITE PIZZA SAUCE

 

EXQUISITE PIZZA SAUCE
Ingredients
1 (6 ounce) can tomato paste
6 fluid ounces warm water (110 degrees F/45 degrees C)
3 tablespoons grated Parmesan cheese
1 teaspoon minced garlic
2 tablespoons honey**didn't put in my sauce
1 teaspoon anchovy paste (optional)**didn't put in my sauce
3/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried marjoram**didn't have
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon dried red pepper flakes
salt to taste


Directions
In a small bowl, combine tomato paste, water, Parmesan cheese, garlic, honey, anchovy paste, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes and salt; mix together, breaking up any clumps of cheese.
Sauce should sit for 30 minutes to blend flavors; spread over pizza dough and prepare pizza as desired.

PESTO WITH CASHEWS

PESTO WITH CASHEWS

INGREDIENTS

2 cups fresh basil leaves, packed

½ cup freshly grated Romano or Parmesan-Reggiano cheese (about 2 ounces)

½ cup extra virgin olive oil

1/3 cup cashews

3 garlic cloves, minced

Salt and freshly ground black pepper to taste.

DIRECTIONS

Place the basil leaves and cashews into the bowl of a food processor and pulse several times.  Add the garlic and Parmesan or Romano cheese and pulse several times more.  Scrape down the sides of the food processor with a rubber spatula.  While the food processor is running, slowly add the olive oil in a steady small stream.  Adding the olive oil slowly, while the processor is running, will help it emulsify and help keep the olive oil from separating.  Occasionally stop to scrape down the sides of the food processor.  Sitr in some salt and freshly ground black pepper to taste.  I like to combine pesto with a little half and half and toss with pasta for a quick sauce.  

HOMEMADE ALFREDO SAUCE

HOMEMADE ALFREDO SAUCE

INGREDIENTS

1 stick of butter

1 (3-oz) package cream cheese

1 pint heavy cream

1 teaspoon garlic powder

½ cup grated Parmesan cheese

Salt & pepper

DIRECTIONS

Melt butter in saucepan over low heat. Mix in cream cheese. Stir in the cream and garlic powder.  Increase the heat and bring to a boil. Decrease the heat and simmer, stirring often, while you cook the pasta. If the sauce needs additional thinking (for example if you are serving it as a dipping sauce) you may sprinkle in flour, 1 teaspoon at a time.  Cook and stir for desired consistency.  Stir the Parmesan cheese into the sauce and season with salt and pepper to taste. 

STRAWBERRY SALSA

1 lb strawberries, hulled and diced
1/4 cup thinly sliced scallions
1 jalapeno, seeded and diced
1/4 cup cilantro, chopped
2 tablespoons fresh lime juice
1 tablespoon agave syrup or honey
1/8 teaspoon salt

Gently mix ingredients together in a bowl.  Sere with tortilla chips or over fish or chicken.

LIME-CILANTRO CREMA

1/4 cup thinly sliced green onions $
1/4 cup chopped fresh cilantro
3 tablespoons fat-free mayonnaise $
3 tablespoons reduced-fat sour cream $
1 teaspoon grated lime rind
1 1/2 teaspoons fresh lime juice
1/4 teaspoon salt
1 garlic clove, minced

Serve with fish tacos.

RED OAK LEAF LETTUCE SALAD WITH APPLES, WALNUTS & GORGONZOLA

2 Heads red oak leaf lettuce

2 Granny Smith Apples

1 cup walnut halves

2 cups crumbled Gorgonzola Cheese

Juice of one lemon

Salt and pepper to taste

Toast the walnuts in a 325° oven for 5-7 minutes.  Let cool then lightly chop.  Place lettuce in salad bowl.  Cut apples  into ¼” cubes, toss with lemon juice to prevent from browning, and then add them to the salad bowl.  Add the crumbled cheese, toasted walnuts, and dressing and toss lightly to coast the lettuce.

Dressing:

1 tbs. Dijon mustard

¼ cup apple cider vinegar

½ tsp. chopped fresh thyme

¼ cup mayonnaise

¾ cup extra virgin olive oil

1 cup crumbled Gorgonzola cheese

Season with salt & pepper to taste.

PINEAPPLE GINGER SALAD DRESSING

2 oz. sesame oil

1 oz. vinegar

2 oz. soy sauce

4 oz. pineapple juice

1 tbsp. crushed ginger

1 tbsp. pressed garlic clove

1 tsp. pepper

Combing ingredients and shake well.  Serve with any Asian style salad.

EGGS BENEDICT & HOLLANDAISE SAUCE

 

4 eggs

Hollandaise Sauce [see side]

2 English muffins split

4 slices Canadian-style bacon

Paprika

Lightly grease medium skillet and half fill with water.  Bring water to a boil.  Reduce head to simmer.  Break one of the eggs into a measuring cup, slide into water holding shell close to the water.  Repeat with remaining eggs, allowing space.  Simmer uncovered for 3-5 minutes.  Remove poached eggs and place in a large pan of warm water to keep warm.  Prepare Hollandaise Sauce.  Broil muffins for 1 minute or until toasted.  Top each muffin half with 1 slice Canadian bacon; broil 1 minute more till meat is heated.  To serve, top each bacon topped muffin with an egg, spoon Hollandaise Sauce over eggs.  Sprinkle with paprika.  Makes 4 servings.

HOLLANDAISE SAUCE

½ cup butter

3 beaten egg yokes

1 tablespoon water

1 tablespoon lemon juice

Dash salt

Dash white pepper

Cut butter into thirds and bring to room temperature.  In the top of a double boiler combine egg yolks, water, lemon juice, salt and pepper.  Add a piece of the butter.  Place over boiling water.  Cook, stirring rapidly with a whisk, till butter melts and sauce begins to thicken.  Add remaining butter a piece at a time stirring till sauce thickens [2 minutes more].  Immediately remove from heat.