Ingredients

• 1/4 cup Japanese rice wine vinegar
• 1/4 tsp. Thai roasted chili garlic 1/4 tsp. Thai roasted chili garlic section)
• 2 tsps. garlic, finely minced (1-2 cloves)
• 1 tbl. scallions, thinly sliced
• 2 tsps. ginger, finely minced
• 1 cup orange juice
• 1 cup orange juice
• 1 tsp. sugar

Directions

Blend all ingredients with a wire whisk and allow to chill completely.

can also be used as a shrimp marinade

Ingredients

• ¼ cup garlic powder
• ¼ cup ground pepper
• 1 cup salt

Directions

Mix thoroughly and make a smaller batch if not using up fairly fast. If planning on using it within a week or so, store in a shaker.

*Source: Paula Deen

Ingredients

• 12 Tbsp butter
• 3/4 cup powder sugar
• 2 Tbsp. vanilla extract

Directions

Blend well, refrigerate, serve chilled.

Serving Size: 16

Ingredients

• 1 cup flour
• 3 Tbl cornstarch
• 1 tsp salt
• 1/2 tsp paprika
• 1 cup beer
• 1 Tbl vegetable oil

Directions

Mix the dry ingredients. Add the beer and oil. Mix until smooth.

For better results, let it sit 2-3 hours.

This batter is great for cheese curds, veggies, onions rings, fish etc.

Ingredients

• 10 cups grated zucchini
• 3 cups ground onions
• 5 tablespoons salt
• 4 1/2 cups sugar
• 1 tablespoon dry mustard
• 1 tablespoon cornstarch
• 3/4 teaspoon turmeric
• 1 1/2 teaspoons celery seeds
• 12 teaspoon pepper
• 2 1/2 cups vinegar
• 3/4 teaspoon nutmeg
• 1 red bell pepper, minced
• 1 green bell pepper, minced

Directions

Makes 6 pints

Mix the zucchini, onion and salt in the morning and let stand 4 to 5 hours. Drain off salt water. Rinse and drain again.

Combine remaining ingredients and cook until it starts to thicken, then add vegetables and cook 30 minutes on low heat or until desired thickness then bottle and process in a water bath canner for 10 minutes.