Makes 11 half pints
3 and 1/4 cups dark beer or Ale
1 3/4 pounds Granny Smith apples, slice into quarters (no need to peel or core)
4 or 5 cups of water
5 1/4 cups sugar
1 tbsp lemon juice
Zest of 1 orange finely grated
2 sticks of cinnamon
1/4 teaspoon ground cardamom or ginger
Add apples to a large pot and cover with the water. Bring to a boil, reduce heat and simmer for abt 30 minutes until apples are soft.
Pour the apples and water into a jelly bag and allow to drain. Can do this overnight in the refrigerator.
Next day, measure 2 1/8 cups of the juice, without disturbing any residue on the bottom of the bowl.
Pour the apple juice, beer, sugar, orange zest, lemon juice, cinnamon sticks, and ground cardamom or ginger into a large pot and bring to a simmer. Skim foam as it appears. Turn heat to high and continue to cook for 10 to 15 minutes, stirring gently. Skim foam as needed. Check for set.
Remove the cinnamon sticks and return to a boil.
Remove from heat and fill jars leaving a 1/4″ headspace. Wipe rims, place lids and screw bands on adjusting so that they are just finger-tip tight.
Process in a hot water bath for 10 minutes.
When the time is up turn off the heat and remove lid, waiting 5 minutes before removing the jars.

Black Pepper ¼ C
Parsley Flakes 1 1/2 C
Garlic Salt ½ C
Kosher Salt 2 Tbsp
Granulated Garlic ¼ C
Granulated Onion 3/4 C
Dill Weed 2 Tbsp
2 cups mayonnaise
2 cups buttermilk
1 1/2 cups sour cream
1 teaspoon of lemon juice
1. Combine all ingredients, store in an airtight container. Makes about 3 ½ cups of dry mix
2. To Make Dressing, whisk together 2 Tbsp of mix with 2 Cups each of mayonnaise and buttermilk 1 ½ Cups sour cream, & 1 tsp Lemon Juice. Refrigerate for 2 hours. Makes 1 ¾ Quarts
1/2 C. mayonnaise
1/3 C. white vinegar
1 tsp. vegetable oil
2 Tbsp. corn syrup
2 Tbsp. Parmesan cheese
2 Tbsp. Romano cheese
1/4 tsp. garlic salt
1/2 tsp. Italian seasoning
1/2 tsp. parsley flakes
1 Tbsp. lemon juice
One of the best things about the Olive Garden is their never-ending salad bowl. They sell the house dressing right there at the restaurant, but I thought it would be easier (and more frugal) to try and duplicate the Olive Garden salad dressing at home. A quick internet search turned up dozens of recipes, most of which were exactly like the one above. What’s nice about the Olive Garden salad dressing recipe is that the ingredients are readily available. In fact, you may already have them in your refrigerator/pantry. Toss with fresh tomatoes, Vidalia onions, black olives, croutons, pickled Pepperoncini and freshly grated Parmesan cheese to give you a true Olive Garden restaurant experience.

1 cup Sugar
1 cup Vinegar
1 cup Oil
1 can condensed Tomato Soup
1 tbs Worcestershire
1 tbs Dry Mustard
1 tbs Paprika
1 tsp Black Pepper
Combine all ingredients

1 cup Olive Oil
3/4 cup Wine Vinegar
1 clove Garlic, crushed
1 tsp Salt
1/2 to 3/4 tsp Celery salt
2 to 3 tbs Sugar
Mix all ingredients well. Keep refrigerated.

1/4 cup granulated sugar
3 Tsp water
1 cup vegetable oil
1/2 cup ketchup
Juice of 1 lemon, 2 to 3 tablespoons
1 Tsp vinegar
1/2 tsp salt
1/2 tsp paprika
1 1/2 tsp celery seed
1 Tsp Worcestershire sauce
1/4 cup grated onion
In a saucepan, cook sugar and water until it spins a thread, about 230°. Cool syrup. Combine remaining ingredients; add syrup and whisk to blend well. Chill thoroughly. Makes about 2 cups of Russian dressing for salad

1 cup mayonnaise
1/2 cup chili sauce or ketchup
2 Tsp chopped pimiento-stuffed olives
2 Tsp finely chopped green bell pepper
1 Tsp chopped onion
1 tsp minced pimiento
Blend all ingredients well and refrigerate. This recipe makes 2 cups.

2 ounces Bacon grease
1/4 pound Red onion, dice fine
2 cups Water
1/2 cup Honey
1/2 cup Red wine vinegar
2 Tsp Dijon mustard
1 1/2 Tsp Cornstarch
1 Tsp Tabasco (optional)
Place the bacon grease in a saucepan over medium−high heat. Add the onions and sauté until the onions start to blacken. While the onions are caramelizing, in a mixing bowl place the water, honey, pepper sauce, and red wine vinegar. Using a wire whisk, mix the ingredients well. Add the cornstarch and whisk well. After the onions have caramelized, add the Dijon mustard to the onions and stir together with a rubber spatula. Add the water, vinegar, pepper sauce honey and cornstarch to the mustard and onions and mix. Continue stirring until mix thickens and comes to a boil. Remove from heat and store in refrigerator until needed.

1/2 cup mayonnaise
1/3 cup white vinegar
1 teaspoon vegetable oil
2 tablespoons corn syrup
2 tablespoons parmesan cheese
2 tablespoons Romano cheese
1/4 teaspoon garlic salt
1/2 teaspoon Italian seasoning
1/2 teaspoon parsley flakes
1 tablespoon lemon juice
Mix all ingredients in a blender until well mixed. If this is a little to tart for your own personal tastes please add a little extra sugar

2 tablespoons apple cider vinegar
1 garlic clove, minced
1 tablespoon Dijon mustard
1 teaspoon pepper salt
2 teaspoons honey
1/2 cup raspberry yogurt
2 teaspoons olive oil
Combine all ingredients and mix well with a whisk. Refrigerate 1 hour before use.

2 cup olive oil
1/4 cup cider vinegar
1/2 cup ketchup
1/3 cup chopped onion
1/2 cup maple syrup
1 teaspoon salt
1 teaspoon chopped garlic
1 teaspoon paprika
Place all the ingredients into your blender. Blend on high speed for 1 minute. Serve immediately, or refrigerate.

1/2 cup olive oil
3 -4 tablespoons fresh lemon juice or 3 -4 tablespoons white wine vinegar or 3 -4 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/4 teaspoon salt or 1/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
Whisk all ingredients together.

1 cup olive oil
3 teaspoons garlic powder
3 teaspoons dried oregano
3 teaspoons dried basil
2 teaspoons ground black pepper
2 teaspoons salt
2 teaspoons onion powder
1 teaspoon ground mustard
1 teaspoon rosemary
1 1/3 cups red wine vinegar
Simply pour all ingredients into a container (bottle is best). Shake vigorously until well mixed. 3 Store tightly at room temperature.

1 1/2 cups olive oil
1/2 cup red wine vinegar, plus 2 tablespoons red wine vinegar
1 teaspoon sugar
1 1/2 tablespoons oregano
1 1/2 tablespoons basil
2 teaspoons salt (I use seasoned salt)
1 tablespoon onion powder
1 tablespoon fresh minced garlic clove (or to taste)
1 1/2 tablespoons Dijon mustard
1/3 cup parmesan cheese (or to taste) (optional)
1/2-1 teaspoon fresh ground black pepper (or to taste)
Pour all ingredients in a large glass jar, and whisk or mix with a spoon until well combined or you can also blend in a processor or a blender. Adjust all seasonings to suit taste, including the sugar and salt. Let dressing sit in fridge for a minimum of 2 hours. Shake very well before using

2/3 cup low-fat mayonnaise
1/4 cup honey
2 tablespoons Dijon mustard
1 teaspoon white vinegar
1/8 teaspoon paprika
1 pinch salt
Combine all ingredients in a mixing bowl and mix well. Cover and chill before serving.

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