Cashew Creme Whipped Topping

INGREDIENTS:

  • 1 1/2 cups cashews
  • 1 cups water
  • 1 cup oil
  • 1/4 cup maple syrup or honey
  • 1/2 tsp vanilla or almond extract

STEP BY STEP:

  1. Grind the cashew in blender, then add the water on this recipe. Blend until creamy
  2. Add oil to the cashew mix while bender still running with slow stream
  3. Add maple syrup or honey, finally add almond or vanilla extract.

Butterscotch Sauce

Servings:
2-3 persons

Time to make:
5 minutes

Calories per Servings:
Not Available

INGREDIENTS:

  • 1 cup sugar
  • 1/2 cup water
  • 1 1/2 cup heavy cream
  • 3 tbsp butter

STEP BY STEP:

  1. Combine the sugar and water in a medium saucepan
  2. Cook over high heat until the mixture is a light golden brown in color. Remove from heat
  3. Add the cream and stir until smooth. Add the butter 1 tablespoon at a time. Blend well. Can be reheated.

Bourbon And Caramel Sauce

Servings:
2-3 persons

Time to make:
5 minutes

Calories per Servings:
Not Available

INGREDIENTS:

  • 1 cup sugar
  • 3/4 cup heavy cream
  • 3 tbsp bourbon
  • 1 tsp fresh lemon juice

STEP BY STEP:

  1. In a heavy saucepan cook the sugar over moderately low heat, stirring slowly with a fork, until melted and pale golden
  2. Cook the caramel, without stirring, swirling pan, until deep golden. Remove pan from heat and carefully add the cream, bourbon and lemon juice
  3. The caramel will harden. Return the pan to heat and simmer, until the caramel is dissolved.

Bluberry Sauce

Time to make:
3 minutes

Calories per Servings:
Not Available

INGREDIENTS:

  • 1 lb blueberries
  • 1/2 cup sugar
  • 2 tbsp lemon juice
  • 2 tsp cornstarch
  • 1 tsp lemon zest

STEP BY STEP:

Combine all the ingredients in a medium saucepan. Stir over medium heat until the cornstarch dissolves. Boil until the mixture thickened stirring occasionally. Cover and refrigerate.

BBQ Sauce

INGREDIENTS:

 

  • 1 tbsp GF soy sauce
  • 3 tbsp GF catsup
  • 2 tbsp maple syrup
  • 1/4 tsp tabasco hot sauce
  • 1 clove garlic smashed and chopped

STEP BY STEP:

 

  • Mix everything together and use on any grilled meat you like

Artichoke Heart Dip

INGREDIENTS:

 

  • 9 oz artichoke hearts
  • 2 tbsp butter
  • 10 oz bag fresh spinach, cut into bite size pieces
  • 1 cup dry white wine
  • 4.4 oz boursin cheese
  • 4 oz softened GF cream cheese
  • 2/3 cup shredded mozzerella
  • 1 large Spanish onion, diced
  • dash hot sauce
  • salt and pepper

STEP BY STEP:

  1. Cut up artichokes after draining them
  2. In large pot, melt butter, saute onions, lightly browning them, add spinach and artichokes
  3. Cook until coated about 4 minutes
  4. Add wine, then all ingredients except mozzerella
  5. Mix until smooth with wooden spoon
  6. Place in 1 quart dish, top with mozzerella bake in preheated oven at 350 degrees F for 5 minutes until bubbly. Serve with GF crackers.

All Purpose Marinade

INGREDIENTS:

  • 3 cup Dry white wine
  • 1/2 tsp Cayenne pepper
  • 1 tsp Onion powder
  • 1/2 cup Soy sauce
  • 1/2 tsp Garlic powder

STEP BY STEP:

      Mix all ingredients together. Marinate the meat (beef, pork, chicken, or game) for 3 to 6 hours, then use the marinade as a basting sauce as the meat cooks on the grill.

Shrimp Dip

INGREDIENTS:

 

  • 1/4 cup Milk
  • 1 cup Mayonnaise
  • 3 each Tabasco sauce (drops)
  • 1 tbsp Worcestershire sauce
  • 1/4 tsp Garlic salt
  • 1 each Onion (chopped)
  • 8 oz Cheddar cheese (cubed)
  • 5 oz Shrimp (drained)

STEP BY STEP:

Place all ingredients in blender and blend until smooth. Served chilled.

Caesar Salad Dressing

Servings:

Makes 1/2 cup.

Time to make:
Not Available

Calories per Servings:
Per T: about 30 calories; 1 g protein, 3 g fat; 1 g carbohydrate.

INGREDIENTS:

  • 1/3 cup Tofu
  • 2 tbsp Lemon juice
  • 1 1/2 tsp Dijon mustard
  • 1 each Garlic clove, minced
  • 1 tsp Anchovy paste, or anchovy
  • 1/4 tsp Salt
  • 2 tbsp Parmesan cheese, grated
  • 1 tbsp Olive oil
  • 1 pinch Sugar, pinch
  • 1 pinch Pepper

STEP BY STEP:

  1. In small saucepan of simmering water, poach tofu for 2 minutes; drain, chop coarsely and let cool.
  2. In blender, blend lemon juice, mustard, garlic, anchovy, salt, sugar and pepper. With blender running, gradually add tofu, cheese and oil.
  3. Transfer to small jar and refrigerate, covered, for up to 2 days.