- ONE GARLIC CLOVE, MINCED
- HALF A TEASPOON OF OREGANO
- ONE EIGHTH TEASPOON OF THYME
- HALF A TEASPOON OF PAPRIKA
- HALF A TEASPOON OF DRY MUSTARD
- HALF A TEASPOON OF ONION SALT
- ONE TEASPOON OF SALT
- TWO TEASPOONS OF SUGAR
- ONE QUARTER CUP OF BALSAMIC VINEGAR
- ONE QUARTER CUP OF LEMON JUICE
- ONE CUP OF SALAD OIL
Place all ingredients into a sealed container, jar or bottle. Shake well and refrigerate.
- ONE QUARTER CUP OF OLIVE OIL
- TWO TABLESPOONS OF FRESH LEMON JUICE
- ONE TEASPOON OF DIJON MUSTARD
- ONE TABLESPOON OF CREAM
Place all ingredients into a sealed container, jar or bottle. Shake well and refrigerate.
- ONE HALF CUP OF SUGAR
- TWO TABLESPOONS OF SESAME SEEDS
- ONE TABLESPOON OF POPPY SEEDS
- ONE AND ONE HALF TEASPOONS OF FINELY CHOPPED ONION
- ONE AND ONE QUARTER TEASPOONS OF WORCESTERSHIRE SAUCE
- ONE QUARTER TEASPOONS OF PAPRIKA
- ONE QUARTER CUP OF CIDER VINEGAR
- ONE HALF CUP OF VEGETABLE OIL
Place all ingredients into a blender and blend for half a minute. Refrigerate.
- ONE TABLESPOON OF DRY WHITE WINE
- ONE LARGE GARLIC CLOVE, MINCED
- THREE ANCHOVY FILLETS, FINELY CHOPPED
- ONE TEASPOON OF CAPERS, FINELY CHOPPED
- ONE EIGHTH TEASPOON OF BASIL
- ONE EIGHTH TEASPOON OF MARJORAM
- ONE EIGHTH TEASPOON OF TARRAGON
- ONE EIGHTH TEASPOON OF DILL
- ONE EIGHTH TEASPOON OF FENNEL
- ONE EIGHTH TEASPOON OF FRESHLY GROUND PEPPER
- ONE QUARTER TEASPOON OF SALT
- ONE THIRD OF A CUP OF OLIVE OIL
- TWO TABLESPOONS OF FRESH LEMON JUICE
Place all ingredients into a blender and blend for half a minute. Refrigerate.
- FOUR TABLESPOONS OF VEGETABLE OIL
- TWO TABLESPOONS OF VINEGAR
- TWO TABLESPOONS OF BEET JUICE
- FRESHLY GROUND BLACK PEPPER
Place all ingredients into a sealed container, jar or bottle. Shake well and refrigerate.
- ONE QUARTER CUP OF ORANGE JUICE
- TWO TABLESPOONS OF LEMON JUICE
- ONE TEASPOON OF GRATED ORANGE PEEL
- A DASH OF BITTERS`
- TWO TABLESPOONS OF SUGAR
- ONE HALF TEASPOON OF DRY MUSTARD
- ONE QUARTER TEASPOON OF SALT
- ONE TEASPOON OF SPANISH BRANDY
- ONE THIRD CUP OF VEGETABLE OIL
Place all ingredients into a sealed container, jar or bottle. Shake well and refrigerate.
- FOUR TABLESPOONS OF LEMON JUICE
- ONE TABLESPOON OF GRATED LEMON PEEL
- ONE GARLIC CLOVE, CHOPPED
- ONE QUARTER CUP OF OLIVE OIL
- HALF A TEASPOON OF SALT
- ONE QUARTER TEASPOON OF FRESHLY GROUND BLACK PEPPER
Place all ingredients into a blender and blend for half a minute. Refrigerate.
- ONE QUARTER CUP OF SAKE (RICE WINE) OR DRY WHITE WINE
- ONE TEASPOON OF FINELY CHOPPED FRESH GINGER
- ONE GARLIC CLOVE, FINELY CHOPPED
- ONE EIGHTH TEASPOON OF FRESHLY GROUND WHITE PEPPER
- ONE TABLESPOON OF SESAME SEEDS
- ONE TEASPOON OF SESAME OIL
- TWO TEASPOONS OF SOY SAUCE
Place all ingredients in a sealed container, jar or bottle. Shake well and refrigerate.
- ONE QUARTER CUP OF SALAD OIL
- ONE QUARTER TEASPOON OF ALLSPICE
- ONE QUARTER TEASPOON OF RED PEPPER
- TWO DASHES OF BITTERS
- FOUR TABLESPOONS OF LIME JUICE
- TWO TABLESPOONS OF HONEY
Place all ingredients in a sealed container, jar or bottle. Shake well and refrigerate.
- ONE HALF CUP OF OLIVE OIL
- THREE TABLESPOONS OF FRESH CILANTRO, FINELY CHOPPED
- ONE THIRD OF A CUP OF LIME JUICE
- ONE AND ONE HALF TEASPOONS OF GROUND CUMIN
- THREE GARLIC CLOVES, MINCED
- ONE EIGHTH TEASPOON OF FRESHLY GROUND PEPPER
- ONE TEASPOON OF SALT
Place all ingredients in a sealed container, jar or bottle. Shake well and refrigerate.
- ONE CUP OF OLIVE OIL
- ONE QUARTER CUP OF LEMON JUICE
- HALF A TEASPOON OF DRY MUSTARD
- HALF A TEASPOON OF PAPRIKA
- HALF A TEASPOON OF SALT
- ONE QUARTER TEASPOON OF WHITE PEPPER
- ONE QUARTER CUP OF WHITE VINEGAR
Place all ingredients in a blender and blend for half a minute. Refrigerate.
- THREE OUNCES OF SHREDDED CHESHIRE CHEESE (OR YOUR CHOICE OF CHEESE)
- THREE OUNCES OF SOFTENED CREAM CHEESE
- ONE HALF CUP OF MAYONNAISE
- ONE HALF CUP OF LIGHT CREAM
Place ingredients in a blender and blend for half a minute. Refrigerate.
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