Ingredients

• 2 cups ketchup
• 8 tablespoons oil
• 6 tablespoons mild mustard1 sour cream
• tomato paprika
• 1/2 teaspoon sugar
• 4 pepperoni
• 2 tablespoons gin
• 1/4 teaspoon salt

Mix all ingredients in blender and enjoy with meat fondue or grilled meats.

Ingredients for dressing for 4 servings

• 1 tsp whole coriander seeds
• 1 tbs fresh lemon juice
• 1 small shallot, minced
• 3 tbs extra virgin olive oil
• 1 tbs canola oil

Additional ingredients for a Pear, Bacon, and Walnut Salad

• 2 slices diced bacon, rendered
• 1/4 cup coarsely chopped toasted walnuts
• 1 large head of butter lettuce
• 1 large red Anjou pear, unpeeled, cored, sliced

Toast coriander seeds over medium heat until aromatic, about 2 min. Transfer to mortar and grind coarsely with pestle. Transfer to small bowl. Mix in lemon juice and shallot. Gradually whisk in oils. Season dressing to taste with salt and pepper.

Toss lettuce with dressing. Top with pear slices, then walnuts, and bacon.

Ingredients

• 1/3 cup honey
• 1 teaspoon salt
• 2 tablespoons vinegar
• 1 tablespoon mustard
• 3/4 cup oil
• 1 tablespoon onion
• 2 – 3 teaspoons poppy seeds

Combine first 4 ingredients. Add oil slowly. Mix in onion and poppy seeds. Refrigerate.

Ingredients

• 2 cloves garlic
• 1/4 cup cider vinegar
• 1/4 cup fresh lime juice
• 1 1/2 tsp. Dijon mustard
• 3/4 tsp salt
• 3/4 tsp freshly ground pepper
• 3/4 cup canola oil
• 3/4 cup olive oil
• 1/4 cup finely chopped shallots or red onion
• 1 1/2 tsp cumin
• 1/4 – 1/2 cup chopped cilantro

Mix all ingredients and toss over big green leaves of salad with an avocado, mango, jicama, toasted pepitas, and queso fresca.

Ingredients

• 1 3/4 cups red Zinfandel
• 1 cup sugar
• 1 cup (packed) golden brown sugar
• 6 whole allspice
• 6 whole cloves
• 2 cinnamon sticks
• 1 3×1-inch strip orange peel
• 11 2-ounce bag fresh cranberries

Combine all ingredients except cranberries in medium saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat and simmer until reduced to 1 3/4 cups, about 10 minutes. Strain syrup into large saucepan. Add cranberries to syrup and cook over medium heat until berries burst, about 6 minutes. Transfer sauce to medium bowl. Cool. Cover and refrigerate until cold.

Can be made 1 week ahead. Keep refrigerated.

This dressing is great with Hot Wings.

Ingredients for 2 cups 

• 1 cup mayonnaise
• 1/2 cup sour cream
• 4 ounces blue cheese such as Roquefort
• 1/4 cup finely chopped fresh parsley
• 1 to 2 tablespoons fresh lemon juice or red wine vinegar
• 1 teaspoon minced garlic
• 6 dashes Worcestershire sauce
• salt
• pepper

Puree in a food processor or blend until smooth. Taste and adjust seasoning as necessary.