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Cooked Sauces, Gravies, and Thickening Tips
Relishes, Salsas, Chutneys, and Fruit Butters |
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Dressing for Yard Salad ----------------------- 1 Tbsp raw honey 1/3 cup lemon juice fresh ground pepper, to taste 1 tsp minced fresh tarragon 2/3 cup olive oil Dissolve honey in lemon juice. Add pepper and tarragon, and stir, and then add olive oil in a cruet. Shake vigorously to blend. You only need a few Tablespoonfuls for the salad, so save the rest of the dressing for later use. Adapted from Jack's Skillet by Jack Butler. Post and/or read Comments Parsley Dressing ---------------- 3 Tbsp olive oil 2 Tbsp lemon juice 1/4 tsp onion powder 2 Tbsp chopped parsley Beat well the first 3 ingredients. Add the chopped parsley. Good on lettuce wedges. From: Ten Talents Cookbook by Frank and Rosalie Hurd Post and/or read Comments Salad Dressing -------------- I mix lemon juice and olive oil (about equal parts, but you can adjust to your own taste) with salt, garlic, green onions, and herbs (oregano, basil, and thyme) no particular amounts, just what feels right, and then I taste and adjust. From: Anne Mears on Yeast-L list Post and/or read Comments Salad Dressing -------------- 1/4 cup basil flavored olive oil * 1 clove garlic diced 1/4 tsp superfine ground mustard 1/4 tsp oregano fresh sqeezed lemon juice (1/4 small lemon) salt and pepper to taste shake well. * available from Consorzio Foods 800 288 1089 (we buy it at a local store and haven't tried mail order) You can probably improve on this recipe, we're still experimenting with it. From: Darice Sweet. Posted to Yeast-L list. Post and/or read Comments Honey Mustard Dressing ---------------------- 1/2 C spring water 1/2 C olive oil 1 t mustard powder 1 pinch of white pepper* 1/8 t garlic powder 2 T honey *Add up to 1/8 t white pepper for a peppercorn dressing, all other ingredients stay the same I was thinking that a creamy dressing could be made out of this by adding a cooked, and then cooled egg yoke and blending it all up. I haven't tried the creamy version yet tho. From: Patti Vincent Post and/or read Comments Lime, Oil and Garlic Dressing ----------------------------- 1/4 teaspoon kosher salt, plus a little more if needed 1 teaspoon finely chopped garlic 2 tablespoons finely chopped shallots 1/3 cup lime (or lemon) juice, plus extra, if needed 1 cup extra-virgin olive oil, plus extra, if needed Freshly ground black pepper In a small bowl, whisk the salt, garlic, and shallots with the lime juice. until the salt is dissolved. Slowly whisk in the oil until emulsified. Taste. Season with pepper and a little more salt, if needed, and add more lime juice or oil, if needed. Makes 1 1/3 cups From: French Food American Accent by Debra Ponzek via Kay in RFC Post and/or read Comments Herb Dressing ------------- Chop together very fine: 2 stalks celery and leaves 2 small green onions + tops 4 sprigs parsley Add: 1 tsp. paprika 1/4 tsp. dried basil 1/8 tsp. marjoram or rosemary Add to above: 1 cup olive oil 2/3 cup lemon juice Shake vigorously in tightly covered jar until well blended. Allow to stand in refrigerator until flavors are blended. From: Ten Talents Cookbook by Frank and Rosalie Hurd Post and/or read Comments Pesto ----- 2 bunches fresh basil 3-4 cloves garlic 1 C pine nuts 1/4 C olive oil salt and pepper to taste Gently saute pine nuts over low heat with a small amount of olive oil, until light brown. Combine all ingredients in blender and blend until smooth, adding more olive oil if necessary. By Bruce Sherrod. Posted to the PaleoRecipe Mailing List, Dec. 2000 Post and/or read Comments Sage Pesto ---------- This makes an excellent veggie dip, or toss with cubed turkey and green onions for a salad. It's delicious with salmon too. 1/2 cup high-quality olive oil* 1/4 cup garlic, chopped 1/2 cup FRESH sage, firmly packed 1/2 cup FRESH parsley 1 cup pine nuts 1 teaspoon salt juice of 1 lemon Toast pine nuts on a cookie sheet in 350-degree preheated oven for about 5 minutes, be careful not to burn the nuts. (If they turn brown at all, they are burned.) Pick sage leaves and parsley from stem. Combine all ingredients in a food processor until a pasty, pesto-like consistency is achieved. *When selecting an olive oil, buy only an extra-virgin oil packed in a non- clear glass bottle. Good olive oil should have a nice flavor and olive aroma, taste it as you would wine, it should not taste metallic nor coat the tongue. From: Stacie and Ben's favorite Paleo Recipes Post and/or read Comments Black Olive Pesto ----------------- Blend: 1/2 cup Black Greek or regular black olives, pitted and chopped 2 cloves of garlic, mashed, or 2 tsp pre-minced 1 tsp basil 1 shallot, quartered 1 tsp tarragon 2 Tbsp lemon juice 1/4 cup extra virgin olive oil 1/2 cup sundried tomatoes, oil-packed, or reconstituted in hot water for 6 minutes. Makes 2 cups. From: Cooking Healthy with One Foot out the Door Post and/or read Comments Red Berry Vinaigrette --------------------- 1 cup fresh raspberries, preferably organic 3 medium strawberries, preferably organic, hulled & quartered 1 Tbsp lemon juice 1 tsp ground mustard 1 Tbsp pure maple syrup, preferably Grade B 2 T paleo oil Kosher salt, to taste (about 1/2 tsp) Place raspberries and strawberries in a mini food processor or blender. Process/blend until pureed. Add in the lemon juice, mustard, and maple syrup. Process/blend until well-mixed. With the motor still running, stream in the oil and process/blend until emulsified. Season to taste with salt. Store in an air-tight container in the refrigerator for up to 1 week. Adapted from: Healthy Food For Living Post and/or read Comments Pineapple Fruit Dressing ------------------------ This is good on any fruit salad, sliced bananas or berries. 1/3 cup olive oil 1/4 cup fresh lemon juice 1/2 cup pineapple juice or crushed pineapple 2 Tbsp raw honey small pieces of lemon rind and orange (optional) Put in blender and blend until blended well. From: Ten Talents Cookbook by Frank and Rosalie Hurd Post and/or read Comments Pomegranate Dressing -------------------- 1 C pomegranate juice (from 2-4 pomegranates) 1 C orange juice 1/4 C lemon juice 1/2 C olive oil 1 T basil 1 T thyme 1 T rosemary 1/4 tsp cayenne pepper 1 clove garlic, finely diced 2 shallots, finely diced salt and pepper to taste To make pomegranate juice: Place a whole pomegranate in a plastic bag, and set onto a cutting board. Place another cutting board on top, press down and roll the pomegranate around until most of the seeds have broken (but the skin is still whole). Cut an X into the top of the pomegranate, and squeeze out the juice. One pomegranate yields about 1/4 to 1/2 cup of juice. In a skillet saute garlic and shallots over medium heat until cooked through, about 10 minutes. Mix all ingredients and shake. By Bruce Sherrod. Posted to the PaleoRecipe Mailing List, Dec. 2000 Post and/or read Comments Salad Dressing -------------- 4 large raw carrots 1 cup raisins 1 T orange juice lettuce Using a hand grinder (like you would grind meat with) put through and grind the carrots and raisins. Add 1 T orange juice to finished mixture and mix with lettuce. From: a child's cookbook from 1931 Post and/or read Comments Russian Salad Dressing ---------------------- 1 cup tomatoes (whole canned) or thick juice 1/2 cup olive oil 1/2 cup lemon juice 1 Tbsp honey 1 tsp paprika 1 small green onion OR 1 tsp onion powder optional - 1 tsp horseradish powder optional - 1 garlic clove Blenderize until smooth, makes about 2 cups. From: Ten Talents Cookbook by Frank and Rosalie Hurd Post and/or read Comments Tomato Dressing --------------- 1/3 cup tomato puree 1/2 cup olive oil 1/3 cup lemon juice 1 clove garlic 1 onion, chopped 1 Tbsp honey Whizz in blender until smooth. From: Ten Talents Cookbook by Frank and Rosalie Hurd Post and/or read Comments Atkins Vinegar and Sugar-Free Ketchup ------------------------------------- 2 cups Tomato Paste (no "flavorings" or salt) 1/2 cup lemon juice 1/2 cup water 1 t oregano 1/8 t cumin 1/8 t nutmeg 1/8 t pepper 1/2 t dry mustard dash garlic powder Place all ingredients in a blender or food process and blend well. Refrigerate. From: alt.support.diet.low-carb Post and/or read Comments Salad Dressing -------------- Olive oil and lemon juice in a three to one ratio about 1 tablespoon of tomato paste a couple of slices of fresh onion approx. 2 gloves garlic about 2 tsps mustard. Whirl in the blender and toss with hot, nuked broccoli florets. Of course it can be used on salad. From: Beverle <abernco[at]COMM-PLUS.NET> Post and/or read Comments Tahini Dressing --------------- 2 heaping tablespoons of tahini 1/2 clove of garlic Juice of 1/4 of a lemon Sea salt, to taste Water Blend all ingredients, adding water slowly until desired consistency is reached. From: Dr. Ben Kim: Experience Your Best Health Post and/or read Comments Paleo Salad Dressing -------------------- Tahini garlic chopped parsley lemon juice salt, etc. to taste Mix. From: Kim Tedrow on the PaleoFood list Post and/or read Comments Red Pepper Kream ---------------- Creamy cashews are blended with red bell peppers for color and flavor. Tart lemon juice and a pinch of salt are added for a full flavor profile. I like to use my smaller blender to make this kream. If you're using a large blender, double the recipe so your blender blades are covered. You can also use a food processor; your kream will just not be as smooth as when blended. 1/2 cup cashews [may not be GRAP] 1 cup seeded and chopped red bell pepper 1 tablespoon lemon juice 1/2 teaspoon sea salt 2 tablespoons water, or as needed Begin by grinding your cashews into a powder. Then, place all the ingredients in a Personal Blender and blend until smooth. Will keep for 3 days in the fridge. Stir before using. Makes 1 cup. From: Ani's Raw Food Essentials by Ani Phyo. Post and/or read Comments Raw Cashew Cheddar Cheese ------------------------- 1/2 red bell pepper 1/4 cup water 1 cup raw cashew nuts [not GRAP, should substitute another nut] 1 tsp raw tahini 1 tbsp nutritional yeast 1 tsp salt 2 tsp onion powder 1 clove of garlic 2 tsp lemon juice Blend in a blender until a smooth consistency. Add more water if it feels too thick. Store in an air tight container up to two weeks. From: My Mamas Best Recipes Post and/or read Comments Macadamia Cheese Recipe ----------------------- 1 cup raw macadamia nuts, soaked for at least 15 minutes 1 chopped bell pepper (a red pepper will make a darker orange sauce, a yellow or orange pepper will make a more yellow sauce) salt to taste cayenne pepper to taste In blender (best is a Vitamix blender) combine all ingredients and blend into a smooth sauce. Taste and adjust salt and cayenne to your liking. Cayenne gives this sauce a spicy flair similar to a Mexican nacho cheese sauce. Use as is, for a dip, a spread inside a wrap, a stuffing for mushrooms or bell peppers, a topping for vegetables. Spoon the mixture onto dehydrator teflex sheets like cookies and dehydrate into little spicy cheese wafers. Pour mixture onto dehydrator sheets and after dehydrating for a couple of hours, score into squares. Continue dehydrating to make slices. Coat kale or sliced onion and dehydrate to make kale chips or 'cheesy' onion rings. Adapted from: Making-Healthy-Choices.com: Vegan Cheese Recipe Post and/or read Comments Green Paleogodess Dressing (or Dip) ----------------------------------- "creamy and tangy" 1 Tbs. macadamia nut butter 2 Tbs. lemon juice or red wine vinegar 2 tsp. water (omit if making dip) dash of sea salt (optional) 1/2 tsp. fresh cracked black pepper 3 tsp. dried chives 2 tsp. dried dill 2 tsp. dried parsley 2 small cloves garlic, pressed 1/2 tsp. dry mustard powder 1/3 to 1/2 cup olive oil Place salt, lemon juice or vinegar and water into a small bowl. Whisk until salt is dissolved. Add nut butter, whisk until thoroughly combined. Whisk in pepper, herbs and spices. Slowly whisk in 1/3 cup olive oil, whip until creamy and smooth. Add more oil if desired. Those with nut allergies might use half an avocado instead of the nut butter. You'd probably want to emulsify the dressing with a stick blender, omitting the herbs until after this is done. A whisk will leave the avocado pretty chunky. This makes a very good dip. By Stacie Tolen. Posted to the PaleoRecipe Mailing List, April 2001 Post and/or read Comments Raw Sunflower Seed Lemon Dressing --------------------------------- This can also be used as a mayonnaise, dip, sour cream, or a tartar sauce by reducing the amount of water a little to make it thicker. 2 1/2 cups water 1 1/2 cups raw, hulled, sunflower seeds 1 teaspoon salt (or to taste) 2 teaspoons paprika 2 teaspoons onion powder (or flakes) 2 Lemons (juice from) 1 clove fresh garlic (minced) The secret to a fine dressing is letting the above ingredients blend in a strong blender (VitaMix) for quite awhile until very creamy. Sometimes I substitute fresh basil and dill (or parsley) for the paprika. It then turns out a pale green instead of a pale paprika color. From: Your Body: God's Temple Post and/or read Comments Creamy Almond Dressing ---------------------- 6 tablespoons blanched almonds, chopped 6 tablespoons water 1/2 cup + 2 tablespoons fresh squeezed lemon juice 2 tablespoons honey 1/2 teaspoon salt 1/2 tablespoon fresh basil, minced 1/4 teaspoon dill 1/4 teaspoon fresh cracked black pepper 1 teaspoon lemon zest 1/2-1 cup paleo oil kosher salt Place the almonds and water into a blender or food proccesor and turn on high speed to purée. Add remaining ingredients, except for oil, and run to blend and whip thoroughly. With the motor running, slowly pour in oil and run until the dressing is thick and creamy. (Dressing can be prepared and refrigerated for up to 1 week.) As stated in the description, you may use 3/4 cup oil and 1/4 cup water or apple juice (or liquid of choice) and get a little thinner dressing. Let sit for a few minutes to thicken up. From: Food.com: Low-cholesterol Recipes Post and/or read Comments Whipped Coconut Cream --------------------- I've discovered how to make delicious whipped cream to top on berries and fruits really easy to make. Just take a can of coconut milk (Thai is a great brand), pour it into a jar and shake vigorously. Let sit in the refrigerator and you have a very stiffly beaten cream. Drizzle a little honey on top for sweetness if desired when you scoop it onto your dessert. From: Ella (ellalane at AOL.COM) One could add fruit and or spices to the coconut milk for a different flavor. Or maybe something like the spiced nuts chopped and sprinkled as a topping. From: Patti Vincent Post and/or read Comments Coconut Cream/Whipped Cream --------------------------- If you're looking to make a whipped cream sort of thing, use Thai Kitchen coconut milk (no additives/preservatives). Keep the can in a cool place so that the fat will separate from the whey. Open the can and carefully spoon out the fatty part only. Be sure not to get any of the watery part. Whip this fatty coconut cream with a whisk until it resembles whipped cream. Take care not to whip too much or it will curdle. You can add a few drops of maple syrup or stevia to sweeten. A blender will whip it way too much and generate too much heat. Use a chilled wire whisk and chilled metal bowl. --> The coconut milk MUST have no added emulsifiers By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Nov. 2001 Post and/or read Comments Walnut Whipped Cream -------------------- 1 1/2 C walnuts 1/2 C orange juice 2 T honey 1/8 tsp almond extract (don't omit this!) Soak walnuts in water for at least 2 hours. Drain nuts and in a blender combine will all other ingredients. Blend until fluffy and smooth. Add a bit of water if the cream is too stiff. By Bruce Sherrod. Posted to the PaleoRecipe Mailing List, Dec. 2000 Post and/or read Comments Mayonnaise Making Tips from The NY Times ---------------------------------------- To make mayonnaise, you need to slowly beat oil into egg until an emulsion forms - that is, the oil molecules are uniformly dispersed in the egg and then hold there. Adding a teaspoon of water to the yolks before dripping in the oil helps create a stronger and more stable emulsion. Lemon juice and vinegar accomplish the same thing, but if you add too much you run the risk of ending up with mayo that is too tart. A dollop of mustard can help create and hold an emulsion, too, which, beyond flavor, is why many mayonnaise recipes call for it. Adding water also heightens the fluffy factor. Another reason to add water is that it dilutes the yolk and opens up the complex matrix of lecithin and proteins it contains. The lecithin binds the oil droplets and the water in the yolk; that's the essence of a mayonnaise emulsion. As long as they are bound together, the emulsion is stable. When you're using a blender or food processor, a little cold water can keep everything from overheating as it whirls - another frequent emulsion buster. To really bolster your chances of creating and holding an emulsion, use a whisk. Although mayonnaise can come together more easily in a food processor, it is prone to breaking. Overbeating, along with overheating, can cause the molecules to come unglued. Initially the oil should be added to the yolk drop by drop; the emulsion should form when about a quarter of the oil is beaten in. Once that happens you can go a lot faster, increasing the drops to a steady stream. Adapted from: Mayonnaise: Oil, Egg and a Drop of Magic Post and/or read Comments NeanderThin Mayonnaise ---------------------- 1 whole egg, at room temperature (plus 1 yolk for food processor) 1/2 teaspoon dry mustard 1/4 teaspoon salt (crushed sea salt is preferable) 1/4 teaspoon (preferably freshly ground) white pepper (optional) 1 1/2 tablespoons lemon juice (about 1 small lemon; 2 tablespoons for food processor) 1 cup light olive oil (plus 1/2 cup for food processor) 1. Break egg into bowl of your blender or food processor fitted with steel blade (if using processor add additional yolk). Add dry mustard, salt, white pepper, and lemon juice (if using processor, add 2 tablespoons lemon juice). Cover and blend 3 to 5 seconds. 2. With motor still running, remove plastic stopper from the cover of the blender or the pusher from the food processor and begin adding olive oil (if using processor, add additional 1/2 cup oil in a slow, steady stream until all of the oil is used. Blend only until mayonnaise is thick. 3. Scrape mayonnaise into a glass container; cover and refrigerate (if the mayonnaise is not to be used up right away). The mayonnaise will keep for 1 week. From: NeanderThin: Eat Like a Caveman to Achieve a Lean, Strong, Healthy Body by Ray Audette Included here with the author's permission. Post and/or read Comments Mayonnaise in a Food Processor ------------------------------ one egg 1 Tbs lemon juice 1/2 tsp salt 1/2 tsp dry mustard 1 cup olive oil Break egg into bowl of machine. Add lemon juice, salt, dry mustard. Start machine. Slowly pour in olive oil through the hole in the lid. As you get toward the end of the cup of oil, the mixture thickens up. Only run it about 10 seconds after you pour the last of the oil in. You're done. I use extra virgin olive oil, and it makes a lovely green-yellow mayo that we like so much better than commercial mayo. On a blender use a high speed. If you keep running the machine after the mayo is done, it will start to separate again. By Lynnet Bannion. Posted to the PaleoRecipe Mailing List, June 2003 For aioli, add a garlic clove. For caesar dressing, add some anchovies. For thicker mayonnaise, use slightly more oil. Can also try light olive oil; extra virgin has a very strong olive flavor. If you have a lot of trouble making mayonnaise, a very complete discussion of it can be found in the excellent book, The Curious Cook, by Harold McGee, Chapter 8, "Mayonnaise: Doing More with Lecithin." By Bruce Sherrod. Posted to the PaleoRecipe Mailing List, June 2003 Post and/or read Comments Aioli, the famous garlic mayonnaise of Provence ----------------------------------------------- 4-6 large garlic cloves, peeled 2 egg yolks, lightly beaten--at room temperature about 2 cups olive oil--at room temperature lukewarm water juice of 1 lemon Pound the garlic cloves to a paste. Add the egg yolks. Mix in a bowl with a wooden spoon (or use a marble mortar and wooden pestle), always turning in one direction, until the garlic and eggs have assimilated and are just beginning to get pale. While doing this, add about 4 Tbsp. of oil, very very slowly, drop by drop. The mixture should be thick. Add 1 Tbsp of water and 1 tsp of lemon juice and continue stirring, adding the oil in a very thin stream. When the mixture gets too thick again, add 1 more tsp. each water and lemon juice. Repeat until all oil is used. If the mayonnaise separates, Put it into a clean bowl. Add a garlic clove, 1 tsp of lukewarm water, and 1 egg yolk. Crush and mix together. Add the separated mayonnaise by teaspoons to the bowl, stirring constantly in one direction. From: Nika Hazelton's Way with Vegetables Post and/or read Comments Commenting on Garlic Mayonnaise (Aioli) --------------------------------------- I make aioli quite often. It is delicious for cold dishes , with cold fish or shrimp or cold meat - accompanied with raw vegetables/salad. Aioli is also good with warm boiled artichokes. Note that aioli should have a very thick consistency - almost like warm butter. If you prefer a thinner consistency, add a very little water or lemon juice to the thick aioli after it is mixed. The mixture sometimes (often :-) curdle if adding the oil to quickly. However it is easy to remedy, by starting all over with a new egg yolk - using the curdled mass instead of pure olive oil - and then continue adding the pure oil. By Erik Fridén. Posted to the PaleoRecipe Mailing List, June 2003 Post and/or read Comments Garlic Mayonnaise (Aioli) ------------------------- Yields about 1 cup 4 large cloves garlic, mashed and peeled 1 teaspoon Dijon mustard 1/4 to 1/2 teaspoon salt 1 whole egg 1 egg yolk 1/4 cup fresh basil leaves (optional) 3/4 cup olive oil Lemon juice to taste Put the garlic cloves with the mustard, salt, pepper, egg, egg yolk, and basil in a blender. Blend a few seconds. While the blender is on, add ¼ cup of the oil, blend thoroughly, then add remaining oil slowly in a thin, steady stream until the mayonnaise thickens. Add lemon juice to taste. From: http://www.sallybernstein.com/food/columns/fussell/garlic.htm Post and/or read Comments Cooked Mayo ----------- 2 egg yolks 2 tbls lemon juice 2 tbls water 1 teas dry mustard Dash pepper 1 cup very light olive oil In small saucepan, stir together egg yolks, lemon juice, water, mustard, and pepper until thoroughly blended. Cook over very low heat, stirring constantly, until mixture bubbles in 1 or 2 places. Remove from heat. Let stand 4 minutes. Pour into blender container. Cover and blend at high speed. While blending, very slowly add oil. Blend until thick and smooth. Occasionally, turn off blender and scrape down sides of container with rubber spatula, if necessary. Cover and chill if not using immediately. From: Molly NiDana <mnidana[at]netbox.com> Post and/or read Comments Blender Mayonnaise (1 1/2 cups) -------------------------------- 1 whole egg 1/2 teas dry mustard 1 cup olive oil 1 1/2 tbls lemon juice 1 tbls boiling water Place the egg, mustard and 1/4 cup of the oil in an electric blender. Turn on the motor and add the remaining 3/4 cup oil in a slow, thin stream. Add the lemon juice and water. Refrigerate. Note: if using a food processor, add an extra egg yolk, omit the water, use up to 1/2 cup more oil, and adjust lemon juice to taste. From: The Fannie Farmer cookbook, via Vickie <vickie[at]MISO.WWA.COM> Post and/or read Comments Blender Green Mayonnaise (1 3/4 cups) ------------------------------------- 3/4 cup fresh mixed greens: parsley, watercress, young spinach leaves 1/4 cup fresh basil, tarragon or dill 1 egg + 1 egg yolk 1 cup olive oil 1 1/2 tablespoons lemon juice ground pepper to taste Place the greens and the herb with the egg, egg yolk, and pepper in an electric blender or food processor and blend until the greens are pureed. Start adding the oil in a slow, thin stream until the mixture becomes too thick, then add the lemon juice and continue until all the oil is used up. If too thick, add a small amount of boiling water. Taste and refrigerate in a covered bowl or jar. Note: This must be used within a few days; after that the greens tend to turn sour. If you plan to keep it longer, blanch the greens for a minute in boiling water, then squeeze dry before using. From: The Fannie Farmer cookbook, via Vickie <vickie[at]MISO.WWA.COM> Post and/or read Comments Lemon Mayonnaise ---------------- 1 egg pepper to taste 1 Tbsp. lemon juice 3/4-1 cup/200-250 mL olive oil Put all ingredients into a bowl or beaker. Introduce the handblender to base of the bowl, switch it on and hold in position until the oil emulsifies. From Braun Handblender booklet This is also quite nice with 1/2 teaspoon of dry mustard powder and/or garlic added. For a more seafood-thousand island type dressing, simply add a tablespoonful of tomato puree. Post and/or read Comments Ceasar Salad Dressing Recipe ---------------------------- 1 raw or coddled egg 3 tbsp lemon juice garlic 1 cup olive oil 2 oz tin anchovies with capers packed in olive oil Blend first three ingredients. Slowly drizzle in oil, blending continuously. Blend until dressing thickens. Add entire contents anchovies tin, blend. From: Kathleen <Yoeschucho[at]AOL.COM> on PaleoFood List Post and/or read Comments Ranch Dressing -------------- 1/2 C paleo mayo 1/2 C almond milk (or coconut milk) 1 T dry dill 1 t garlic powder pepper to taste Mix all together. I start with those measurements on the dill and garlic then adjust to taste, I usually end up adding a pinch more garlic. Better if refrigerated for one hour before serving but not necessary. Should be noted that this tastes just like regular dressing, no coconut taste at all. Great as a salad dressing or dip for raw veggies. By Patti Vincent. Posted to the PaleoRecipe Mailing List, Nov. 2001 Post and/or read Comments Tartar Sauce ------------ 1 C paleo mayo 1/4 C finely chopped onion 1 T lemon juice 1/2 t dried dill Mix ingredients together. The flavor is best after chilling for an hour before serving. From: Patti Vincent Post and/or read Comments Crab-and-Mango Garnish ---------------------- A companion recipe to Chilled Avocado Soup 1/2 pound lump crab 1/4 cup chopped sweet onion 1/2 cup diced mango 2 tablespoons lemon juice 1 tablespoon olive oil 1 teaspoon salt 1/4 teaspoon black pepper Combine ingredients in bowl; cover and chill. Adapted from MyRecipes: Julia Dowling Rutland, Coastal Living, March 2011 Post and/or read Comments Rawmesan Cheeze --------------- I use cashews for their color, although pine nuts work just as well. If you don't mind a darker-colored Rawmesan, feel free to use your favorite nut or seed instead. 1/2 cup cashews, ground into a powder 1/2 teaspoon minced garlic 1/4 teaspoon sea salt Mix the ingredients together in a small bowl. Will keep for 5 days in the fridge. From: Ani's Raw Food Essentials by Ani Phyo. Post and/or read Comments Parmazano Cheeze ---------------- 1 c Nutritional yeast flakes [may not be GRAP] 1/2 c Raw almonds, blanched and patted dry 1/2 ts Salt Place all ingredients in a food processor, and process for several minutes until the almonds are very finely ground. Store in a tightly sealed container in the refrigerator. From: The Ultimate Uncheese Cookbook by Joanne Stepaniak via: [Free-Mealers]sugg for cheese-VERY LONG-several recipes for you! Post and/or read Comments |