Ranch Dressing

1/2 cup dry buttermilk powder (is there an alternative?)\
1 tBL parsley
2 tsp dill weed
1 tsp chives
1 TBL garlic powder
1 TBL onion powder
1 tsp sea salt
1/2 tsp black pepper

Mix it all together,  store in the fridge in an air tight container.

Roasted Garlic

This is a must have for all beginners and pro's alike. I love the simplicity, the smell and the taste of roasted garlic. This can be stored in the fridge to use other times. Use it in.... almost everything.

Ingredients:

• 10 medium heads garlic
• 3 tablespoons olive oil
• Fresh ground black pepper

Directions:

1. Preheat oven to 400 degrees.
2.  Cut the tips of the garlic off and sprinkle with pepper.
3. Arrange heads of garlic on a baking sheet. 
4. Sprinkle garlic with olive oil. Bake for 40 minutes to 1 hour. When the garlic is soft and squeezable, it is ready.
5.  Remove, let cool, and serve.

Use this with crackers, little round breads, mix with cheeses, in garlic mashed potatoes. Freeze some for soups or stews or roasts. Delicious.

Source: Mom

Chevice

This is very refreshing for summer. I love this recipe for it's simplicity, but I am allergic to citrus now. For those of you who can have citrus, enjoy!

Ingredients:

• 1 lb of (any white fish) cod and scallops rinsed and cut into bite size pieces
• 4 lemons and 4 limes juiced. Reserve grated lime zest from 1 lime set aside
• 1 red, yellow or orange bell pepper seeded and chopped into bite sized pieces
• 1 Jalapeño pepper seeded and minced or pepper of choice (wear gloves)
• 1 cup of chopped in half cherry tomatoes
• 1 beautiful avocado cut into bite sized pieces
• salt, black pepper to taste, garlic and onion cut up fine if desired
• 1/4 cup good virgin olive oil

Directions:

1. Put cod, scallops lemon and lime juice, grated zest in glass pan.
   
2. Add bell pepper and Jalapeño and mix together.
   
3.  Cover and store in fridge up to one hour only. Otherwise it turns to rubber.
   
4. Take out of fridge, drain completely, put back in to the bowl and add tomatoes, avocado and mix with olive oil and add 1 tsp of honey or more if desired.
5. Add in black pepper, garlic, and onion if desired. Serve 

Source: Unknown

Herb Cheese Butter

Yummy on the rolls!
Ingredients:

• 1/4 cup softened butter
• 1 Tablespoon alternative Parmesan Cheese
• 1 teaspoon chopped fresh parsley
• 1/4 teaspoon dried oregano leaves
• dash of garlic salt

Directions:

Mix together thoroughly, chill and serve.

Cinnamon Butter

Combine 1Stick of softened butter of choice
1 teaspoon maple syrup
1 or 2 drops of GF vanilla
1 or 2 sprinkles of cinnamon
a dash of sugar.
Combine all together and refrigerate until ready to use.

Source: Unknown

MAYONAISE

Why buy when you can make your own fresh? After playing with different recipes I came up with this one. It tastes much better and you can make what you need.  I have tried this with olive oil and its good, but I prefer the clean, light taste of soy oil. It has the texture of Best Foods Mayonnaise and tastes close to the real thing. Use any leftovers for salad dressings like avocado or French dressing.


Ingredients:
1     raw egg+1 raw egg yolk with a little raw white around it. (Large or extra large)

½    tsp. Sugar in the Raw

¼    tsp. Sea Salt

½    tsp dry GF mustard

1-3  sprinkles of GF paprika

1     cup of soy oil

1 ½ tbs. Bragg's Apple Cider Vinegar 

1     tbs. of hot water

Directions:

1. Put the eggs in the blender and blend a few seconds. 
2. Add 1/4 cup of soy oil, while blending sprinkle in sugar, sea salt, mustard and paprika, blend until it is mixed and it thickens. 
3. Slowly and in a steady stream add the rest of the soy oil. (The mixture will become thick). You may have to scrape down the edges with a spatula. 
4. Add 1 1/2 Tbs. of apple cider vinegar, then 1 Tbs. of boiling water. (You will see it start to whiten) Taste and correct seasonings if desired.

Put in a clean, airtight jar and seal. Lay a folded towel on the counter and gently tap the air bubbles out of the mixture by hitting the base of the jar on the towel or on your palm firmly. Not too hard! You will see it start to settle in. Pop in the fridge.

• Mayo keeps 2 weeks in the fridge with a tight seal.
• Play with some other spices like Smokey paprika, or Dijon mustard. Create your own!
• Follow recipe exactly or it will turn out runny.

Source: This is a blender mayonnaise by Olinda