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Herb Oils and Flavored Vinegars
Try some of these easy to make, great flavored recipes for using fresh herbs and keeping them all year long!
Herb Flavored Oil
Wash the herbs and dry thoroughly. Place the herbs, peppercorns, and red pepper in a wide-mouth jar. Pour the oil over them and cover. Allow to infuse for 2 weeks. Remove the herbs and strain the oil through several layers of cheesecloth to remove the peppercorns and red pepper and divide among clean bottles or jars.
Garlic Basil Vinegar
Separate the garlic head into individual cloves. Crush the cloves slightly with the flat side of a knife and peel them. Wash the basil leaves and pat dry. Place the basil and garlic in a 2-quart or larger sealable glass jar. Pour the vinegar over the garlic and basil, cover, and store in a cool, dark place for 2 weeks. Strain the vinegar through several layers of cheesecloth into clean, sterile bottles and cover. You can add a whole garlic clove or two to each bottle before closing.
Tuna Pasta Salad with Dilled Dressing
Cook pasta according to directions. In a blender or food processor combine all ingredients except tuna fish and pasta, and blend well. Add tuna and stir gently into pasta until fully coated with dressing. Garnish with a dill sprig, chill and serve.
Lemon Basil Salad Dressing
Process all ingredients in a food processor and chill.
Cilantro and Lime Dressing
Mix all ingredients together in a blender or food processor and chill at least 30 min. for dressing or use as a marinade on fish or chicken for grilling or as a dressing for chilled shrimp salad.
Garlic Herb Paste Marinade
Blend all ingredients in a blender or food processor to puree. Spread on meat and refrigerate at least 30 min.
Tarragon Chicken Rub
Mix ingredients and rub all over chicken parts. Bake at 350 degrees 30 min. covered, 30 min. uncovered. Baste last 5 min.