Dip, Dressing, and Gravy Recipes
3 large cloves of garlic, minced
1/2 to 1 lemon, juiced
3 ripe avocados, peeled, seeded, mushed
4 tablespoons salsa (Emerald Valley!!!)
Put in a bowl and mix well. Leave avocado seed in dip to keep fresh.
Balsamic Vinegar Dressing
1/2 cup Balsamic/red/white wine Vinegar
1 cup Olive Oil
any/all of the following:
2 cloves garlic, minced
ground pepper to taste
2 tsp salt to taste
Blend by hand or even in blender (mixes oil/vinegar better). Great for dipping breads, etc.
Melt marshmallows and mix these together to get a great dip for strawberries.
1 cup mayonnaise
1/2 cup sour cream
1/4 cup finely chopped parsley
1 tsp minced garlic
1-2 tbsp lemon juice/red wine vinegar
6 dashes worcestershire sauce
salt,pepper to taste
4 oz. blue cheese
1/2 cup vegetable oil
1/3 cup chopped onion
5 cloves garlic, minced
1/2 cup all-purpose flour
4 tsp (nutritional) yeast
4 tbsp light soy sauce
2 cups vegetable broth
1/2 tsp dried sage
1/2 tsp salt
1/4 tsp ground black pepper
Heat oil in a medium saucepan over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes. Stir in flour, yeast, and soy sauce to form a smooth paste. Gradually whisk in the broth. Season with sage, salt, and pepper. Bring to a boil. reduce heat, and simmer, stirring constantly, until thickened. Add water as necessary.
Apricot Chutney With Sultanas and Currants
1kg fresh or 1 lb/450g dried apricots
10 large cloves garlic, peeled and coarsely chopped
1x3in/2.5x8cm piece of fresh ginger, peeled and coarsely chopped
1/2 pt/3 dl red wine vinegar
14 oz/395 g sugar
1/4 tsp salt
1/8-1/4 tsp cayenne pepper
3 ox/85 g sultanas
2 oz/60 g currants
Put apricots in a bowl. Pour 1-1/2 pt/8-1/2 dl of hot water over them and let them soak for an hour.
Put the garlic and ginger into the container of an electric blender/food processor along with 2 oz/1/2 dl vinegar. Blend until smooth.
Empty the apricots and their soaking liquid into a heavy stainless steel or porcelain-lined pot. Add the garlic-giner mixture, the remaining vinegar, sugar, salt, and cayenne. Bring to a boil. Simmer on a medium flame, stirring frequently, for 45 minutes. Do not let the chutney catch at the bottom of the pot. Lower heat if necessary. Add the sultanas and currants and cook, stirring, another half hour or until chutney takes on a thick, glazed look. (It will thicken later as it cools.) Let the chutney cool and store, refrigerated, in lidded glass olr ceramic jars.
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