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Tanahmera's Greek Salad Vinegarette Dressing Recipe:
Using a funnel, Mix the following ingredients in a glass bottle:
Equal parts of Olive Oil & Cidar Vinegar
1 Tbsp of My Homemade Itallian Spice
1 tsp feta cheese (optional use very small pieces)

Tanahmera's Homemade Healing Italian Spice Recipe:
Mix equal parts of the following herbs In a plastic container with a tight lid:
1 Part Basil
1 Part Marjoram
1 Part Oregano
1 Part Rosemary
1 Part Sage
1 Part Savory
1 Part Tarragon
1 Part Thyme

Tanahmera's Olive Oil Sauce Recipe:
I use this on bbq chicken, vegetables, steak & also as a salad dressing. Using a funnel, Mix Equal Parts of Olive Oil & Cidar Vinegar In A Glass Bottle With a screw on lid (Do Not use a plastic jar). Add equal parts (about 1-2 tbsp for a large/x-large bottle, or 1-2 tsp for a medium/small bottle):
1 Part each of Salt & Pepper
1 Part Zesty Pepper Meledy
1 Part Tex Mex
1 Part of My Homemade Italian Spice
1 Part Chives
1 Part Garlic Powder
1 Part Paprika
1 Part Cilantro Leaves
1 Part Spike (an all purpose seasoning found in healthfood stores)
1 Part Seasoned Salt
Cap & shake well. Do NOT store in refridgerator. The Oil & Vinegar will separate. Keep in a cool dark cupboard or pantry.

Tanahmera's BBQ Chicken Marinade Recipe:
Mix the following ingredients in a glass bottle with a screw on lid:
1 Part Soy Sauce
1 Part Balsamic Vinegar
2-3 Parts Water (depending on your own prefference)
Add equal parts of the following herbs:
1 Part Basil
1 Part Cilantro
1 Part Dill Weed
1 Part Onion Flakes
1 Part Minced Garlic
1 Part Rosemary
1 Part Curry- (Optional for those who like hot & Spicy)
1 Part Cayenne Pepper (also optional for those who like hot & Spicy)
There are two ways to use this sauce: 1-BBQ Your chicken & apply sauce with a basting brush. OR, 2- Maranade (soak) chicken in the sauce for 1 hour prior to cooking it. Store sauce in refridgerator. Keeps for many months:)

Tanahmera's Veggie Dip Recipe:
In a medium sized bowl, mix the following to suit your own taste: (I use Cups & Tbsp measurements for Large Dip dishes to feed at least 5--10people, and Tbsp & Pinches for 2-4 people).
3 Parts of Miracle Whip (Parts can either mean Cups (for 5+ people) or Tbsp(for 2-3 people) depending on how many people you are feeding).
2 Tbsp/Pinches of My Homemade Itallian Spice
1 Tbsp/Pinch Garlic Powder
1 Tbsp/Pinch Onion Powder
1 Tbsp/Pinch Parsley Flakes
1 Tbsp/Pinch Dill Weed
1 Tbsp/Pinch Chives Chopped
Mix well and Keep refridgerated. If you plan to make the dip for personal use, it Keeps for about (1-2 weeks if you use a plastic container or a glass jar with a tight lid. Do not put it back in the fridge after it has warmed to room temperature.

Tanahmera's Seafood Cocktail Sauce
2 tbsp lemon juice
1 tbsp horseradish
4 squirts Worcestershire sauce
1 1/2 cup salsa
1 1/2 cup ketchup
1 tbsp garlic butter
2 tbsp chopped fresh tarragon
1 tbsp dill weed
1 tbsp chives
1 tsp each salt & pepper to taste
1. Start with salsa & ketchup.
2. Add other ingredients.
3. Mix well and refrigerate.
4. Store in glass jars with screw on lids.
5. Use as dip for all kinds of seafood.

Tanahmera's Tzatziki Dip/Sauce Recipe
1 container (16 ounces) plain lowfat yogurt
1/2 English (seedless) cucumber, not peeled, seeded and finely chopped plus a few thin slices.
1 1/2 tsp salt
2 garlic cloves, chopped
1 tbsp chopped fresh mint plus additional sprigs
1 tbsp chopped fresh dill plus additional sprigs
1 tbsp extra virgin olive oil
1/2 tsp red wine vinegar
1/4 tsp ground black pepper
Spoon yogurt into sieve lined with cheesecloth or coffee filter set over bowl; cover and refrigerate overnight. Transfer drained yogurt to medium bowl and discard liquid.
Meanwhile, in colander set over bowl, toss chopped cucumber with 1 teaspoon salt. Let drain at least 1 hour at room temperature, or cover and refrigerate up to 8 hours. In batches, wrap chopped cucumber in kitchen towel and squeeze to remove as much liquid as possible. Pat dry with paper towels, then add to bowl with yogurt.
With flat side of chef's knife, mash garlic to a paste with remaining 1/2 teaspoon salt. Add garlic, chopped mint, oil, vinegar, and pepper to yogurt and stir to combine. Cover and refrigerate at least 2-4 hours.
Serve chilled, topped with cucumber slices and fresh dill & mint sprigs.
Yield: about 1 1/2 cups
Per tablespoon: about 17 calories, 1 gram protein, 1 gram carbohydrate, 1 gram total fat (0 gram saturated), 1 mg cholesterol, 182 mg sodium.
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