Sesame-Soy Vinaigrette Recipe
1/4 cup tamari soy sauce
1/4 cup rice vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 cup light sesame oil
Salt and pepper to taste
In bowl or jar, mix soy sauce, vinegar, mustard, honey, oil. Add salt, pepper.
Serve with Asian greens, meat or poultry, or as desired.
1/2 pint of heavy cream (whipping cream).
1 ounce fresh horseradish root (peeled and finely grated).
1 teaspoon Lawry’s seasoned salt.
2 to 3 drops hot pepper sauce (to taste).
In a medium bowl, whip cream until soft peak form. Gradually add horseradish, seasoned salt and hot pepper sauce. Continue to whip until very stiff. Refrigerate until ready to use. Makes 2 cups.
1 tablespoon salt
1 tablespoon ground bay leaf
2 tablespoons white pepper
2 tablespoons black pepper
1 teaspoon nutmeg
1 teaspoon cinnamon
1 tablespoon allspice
1 tablespoon mace
1 teaspoon celery seed
1 tablespoon cloves
Mix thoroughly. Place in an airtight container and store in a cool, dark
place up to 4 months. Use to season poultry, fish, beef, vegetables, and sauces.
Yield: about 1/2 cup
1/4 pound Roquefort or blue cheese
1/2 cup mayonnaise( if its homeamde, better)
1/2 cup cream
1/2 cup sour cream
2 Tbs lemon juice
1 tsp grated onion
2 Tbs chopped parsley
1 tsp Worcestershire sauce
1/4 tsp garlic salt
1/4 tsp black pepper
1 tsp salt
Mash cheese in a mixing bowl. Add all other ingredients and mix well.
Yields 2 cups Keep refrigerated.
Yield: 1-1/2 cups
– 1/2 cup finely-chopped red onion
– 2 mangoes (or 2 papaya or 6 nectarines),
peeled and diced small
– 2 Tbsp. fresh lime juice, or to taste
– 1/2 cup finely-minced fresh cilantro leaves
– 1-2 Tbsp. rice vinegar, or to taste
Place chopped onion in a heatproof bowl (e.g. Pyrex) or measuring cup and add boiling water to cover. Let stand for a few minutes.
In the meantime, mix fruit and juice in a large bowl. Add cilantro and vinegar and mix well.
Drain onion and add to fruit mixture, mixing well. Taste, adding more vinegar and/or juice if desired.
Salsa may be served immediately or can be stored, covered, in the refrigerator 2 to 3 days.
6 eggs, hardcooked, cooled and peeled
6 oz whipped cream cheese
12 green olives stuffed with pimientos
red food coloring or ketchup
Half eggs widthwise.
Remove yolks and fill the hole with cream cheese, smoothing surface as much as possible.
Press an olive into each cream cheese eyeball, pimiento up, for an eerie green iris and red pupil.
Dip a toothpick into ketchup and draw broken blood vessels in the cream cheese.
1 1/2 cups walnuts, toasted
1 Tbsp olive oil
1 tsp raw honey
pinch of salt
Toast the walnuts by spreading on a baking sheet. Heat at 200 degrees 5 minutes or until lightly browned.
Place walnuts in a small food processor and start the machine. Slowly pour in the olive oil. Use an additional 1 teaspoon at a time until it becomes pasty. Stop the machine often and scrape down the sides. When it reaches the consistency of “butter”, add the salt and honey then stop the machine.
Store in a sealed container and refrigerate for up to one month.