Try these quick and easy recipes and serving suggestions with our sauces and see how versatile they are.   Tantalize your tastebuds, making an ordinary meal an exceptional one.  Enjoy!!!

           Email us your own favorite recipes using any of our products so we can add them here for others to enjoy.

                                                                                          Scroll down for various flavors.

                                   BOTTLED SAUCES

APRICOT DIJON DRESSING AND GLAZE:

• Brown salmon or halibut steaks in olive oil or butter.  When done, lightly glaze with "Apricot Dijon" dressing.
• Use "Apricot Dijon" dressing as a dipping sauce for coconut prawns or chicken strips.
• Pour 1/4 cup "Apricot Dijon" dressing  over pork roast in slow cooker or roasting pan.  Cook accordingly.  Thicken juices with cornstarch mixed with water. 
• Spinach salad:  Tear one bunch of washed spinach.  Mash 2 hard-boiled eggs.  Crumble 4-6 pieces cooked bacon or use 3-4 tablespoons bacon bits.  Add 1/4 cup dried cranberries and 2 tablespoons sunflower seeds.  Toss well.  Pour "Apricot Dijon" dressing over (a little goes a long way).  Add grilled chicken breast for a full meal.  Serve with french bread or whole wheat rolls.
• Try "Apricot Dijon" dressing as a glaze on pork or chicken on the BBQ.
• From: Marlys W, Minneapolis MN -- Tear spinach leaves.  Add mandarin oranges, thinly sliced purple onions, grapes and toasted walnuts (or glaze in skillet with a little sugar).
• From: Meridith, Chelan WA -- Pat chicken breast with Italian bread crumbs well.  Brown both sides in olive oil.  Pour small amount "Apricot Dijon" dressing in bottom of baking pan.  Place browned chicken breast atop.  Pour a little more dressing over breasts.  Bake 350 degree oven till done.
• Apricot-Balsamic Dressing: Two parts Apricot Dijon dressing to one part each dark basalmic vinegar and olive oil.  I like to add a pinch of Splenda.  Makes a terriffic basalmic dressing with a fruity taste.
• Mix cooked spiral pasta, broccoli, tomatos, black olives. Add equal amounts Aprico-Dijon dressing with basalmic or apple cider vinegar and olive oil. Pour over pasta salad. Season with salt and pepper.

• Try "Huckleberry Ginger" dressing over cabbage or lettuce salad with nuts and chopped apples, etc.
• Mix "Huckleberry Ginger" dressing with mayonaise to taste, for a delicious, creamy dressing.  The more dressing the deeper color and fruitier flavor.
• Glaze ham or turkey the last 15 minutes of baking with "Huckleberry Ginger" dressing for a beautiful ham or turkey, then serve warm dressing as a dipping sauce instead of cranberry sauce.
• Serve "Huckleberry Ginger" dressing over spinach salad with purple onions and strawberries.
• Top spring green salad mix with poached pears or mandarin oranges and glazed walnuts.  Drizzle "Huckleberry Ginger" dressing over.
• Coleslaw:  Chop half head cabbage, 1 large carrot and 1/2 apple with skin.  Chop course or fine, as you like.  Add 1/4 cup chopped pineapple.  Add 1/2 cup mayonaise and 2 Tablespoons "Huckleberry Ginger" dressing.  Mix well.
• Lightly brown pork chops in olive oil.  Add a little water to baking pan or skillet.  Top each chop with "Huckleberry Ginger" dressing.  Cover.  Cook till tender.  Thicken juices with a mixture of water/cornstarch.
• Give your pork or chicken a fruity taste on the BBQ with "Huckleberry Ginger dressing.
• Believe it or not, a number of customers use our Huckleberry Ginger dressing for an ice-cream topping.

• Marinade cut veggies or chicken breast in "Toasted Poppy" dressing for the BBQ .
• Try "Toasted Poppy" dressing on spinach or lettuce salad with melon, pineapple and or mandarin oranges.  Sprinkle with sunflower seeds and croutons.
• "Toasted Poppy" dressing makes a great dipping sauce for cold pork roast.
• Great coleslaw dressing.
• Warm "Toasted Poppy" dressing.  Pour over lightly steamed asparagus and serve.

• Marinade spiral pasta, broccoli, olives and tomatoes with our "Russian" dressing, for a great pasta salad.  Hint: don't marinade longer than about 2 hours or pasta will absorbe to much dressing and be dry).
• Baste fish or chicken with "Russian" dressing while baking or broiling.
• Toss diced chicken, celery, cashews, and mayonaise with "Russian" dressing for a great chicken spread.
• Easy Vegetable Dip: Mix 1 cup mayonaise, 1/3 cup "Russian" dressing, 1/4 teaspoon garlic powder, 1/4 cup parmesan cheese.  Quick, ready to use!
• Use "Russian" dressing warmed for a crab salad dressing.
• "Russian" dressing is a wonderful glaze for any meat, chicken or fish on the BBQ.
• From: Cherry N., Nine Mile Falls, WA--Brown chicken pieces.  Place in sprayed casserole dish.  Pour Russian Dressing over to coat all.  Slice red, orange, yellow and green peppers over.  Finish baking @ 350 degrees till done, and bubbly...Very festive.

LO-FAT, LO-SUGAR RUSSIAN DRESSING & GLAZE:

• Use lo-fat mayonaise for any of the above recipes for our regular "Russian" dressing and you'll really have a low in everything dip or dressing. 
• All of the recipes for our original "Russian" dressing can be used with our "Lo-Fat, Lo-Sugar Russian" dressing.

• Marinade 2-3 chicken breasts in 1/4 cup "Ginger" dressing 1-2 hour.  Broil or BBQ, turning once.  Boil remaining marinade. Baste over chicken while cooking.
• Great on stir fry, as a sweet-sour sauce or a dipping sauce for chicken and pork.
• Brown chicken breast in olive oil or butter, whole or sliced.  After turning to other side, baste with "Ginger" dressing.   Remove cooked chicken.  Pour 1/4 cup "Ginger" dressing in skillet, adding 1/4 teaspoon sesame oil and 1 tablespoon soy sauce.  Bring to bubble, pour over chicken and rice.
• Wrap salmon steaks in foil with 3 tablespoons "Ginger" dressing poured over.  Bake 350 degrees, 25 minutes or until flakey.
• Chinese Chicken Salad: Julienne 2 boneless chicken breasts.  Saute with 1 tablespoon olive oil or butter.  Add 1 tablespoon soy sauce and 1/2 teaspoon garlic powder.  Set aside.  Chop 1 head green cabbage and 1 bunch green onions.  Mix well.  Top with chicken, slivered almonds and crushed, uncooked, oriental noodles or ramen noodles.  Drizzle with "Ginger" dressing.  Serve with warm rolls.  This recipe keeps for several days in the refrigrator if you put the dressing on as you use it. 

CROUTONS (HOMEMADE AND GREAT TASTING):

Cube any bread, rolls, french bread, etc.  A variety of breads is great.  Day old or slightly dry is ok.  Put into skillet sprayed with cooking spray.  Keep heat on medium.  Stir every few minutes till nearly dry and slightly brown.  When close to dry, drizzle olive oil or butter over, stirring well to coat some on all bread.  Sprinkle garlic powder, salt, pepper and any other spices you like over bread after you drizzle olive oil over.  Keep stiring as spices will tend to burn if left unattended.    Keep over heat till well dry and brown.  Cool completely then put in freezer to use over salads.  These croutons can be made using a lot or a little oil.  You'll need more spices than you think to have a well flavored crouton.  They are not "rock hard" as the store bought croutons are, and they're a big hit with our family.                                          

                                                              BBQ SAUCE

CARAMELIZED ONION GRILLING & GLAZING SAUCE:

• "Caramelized Onion" sauce is great on chicken, turkey, ribs, steak or as a ham glaze or dipping sauce 
• Try on chicken or ribs under the broiler on on the BBQ.  As with any BBQ sauce, our "Caramelized Onion" sauce should be glazed over your meat or vegies during the last 5 minutes to prevent burning.
• Slice & brown German sausage.  Add a can of drained pork n'beans, adding "Caramelized Onion" sauce to taste.
• Sloppy Joe sandwiches: Brown ground beef.  Add sauce to taste. Bring to a "bubble" and pour over toasted buns .
• Meatloaf:  To 1 pound ground beef add 2 tablespoons of our "Spinach Dip" mix, 2 tablespoons "Caramelized Onion" sauce, 1 slice bread (softened with 3 tablespoons milk), 1 egg, 1/4 teaspoon salt and pepper.  Mix well.  Shape into flat round or loaf.  Score top, drizzling with "Caramelized Onion" sauce.  Bake 350 degrees, 45 minutes or till done.  Serve with warm "Caramelized Onion" for dipping sauce.  Hint: This is the only meat I cook in the microwave, but it comes out moist every time.  For 1# meatloaf I cook on high heat 4 minutes each turn, turning 4 times.  I put potatoes in the microwave while preparing meatloaf.  Make a salad while the meatloaf cooks.  When done, you can put the meatloaf under the broiler for a few minutes with a little sauce over.  The whole meal takes about half hour.
• Glazed salmon fillets: Heat skillet sprayed with cooking spray or olive oil.  Lay salmon skin side down into hot skillet.  Add 2-3 tablespoons water.  Cover.  Cook till just done.  Drizzle "Caramelized Onion" over salmon just to heat.
• Easy hors d'oeuvres:  1/2 package Costco meatballs.  Stir to cover well 1/4 to 1/2 cup "Caramelized Onion" sauce.  Pour into baking pan.  Bake 350 degrees, 30 minutes until hot.
• From: Cindy R, Bellevue WA -- Put beef brisket in slow cooker, pouring Caramelized Onion sauce over top.  Slow cook all day till well done.
• From: Cari D, Kennewick WA -- Place frozen chuck roast in foil in casserole dish.  Cover top with Caramelized Onion sauce.  Wrap securely with foil.  Bake in slow oven (250 degrees) all day (6-8 hours).  Makes lots of wonderful juice that you thicken with cornstarch.
• Vegetable and/or Meat Stir-Fry:  Slice thinly an assortment of vegies: carrots, peppers, celery, onion, cabbage, etc.  Stir fry quickly with olive oil.  Just before service, add Caramelized Onion sauce to taste.
• Beef or pork Ribs: Place ribs in slow cooker early in the day.  Sprinkle with garlic and/or onion powder.  Add 1/2 cup water.  Turn to LO.  Let cook 8-10 hours.  Remove to baking dish, brushing with Caramelized Onion sauce.  Broil till bubbly.  Serve with saucer of additional hot sauce. UMMMM!
• Dip chicken breast in Caramelized Onion Sauce, then dip in bread crumbs.  Bake 350 degrees, 20 minutes or until done.
• Appetizer: Pour Caramelized Onion Sauce over cream cheese.  Serve with wheat thins or crackers.
• Cut fresh yams in 1/2 inch slices.  Place in shallow baking dish, spraying dish with "pam" first.  Sprinkle with dry "Zesty Dill" dip mix.  Bake 350 degrees till fork tender (20-25 minutes).

                                  HICKORY SWEET RUB AND SEASONING

Our Hickory Sweet Rub is a little "smokey" and a little "sweet".  Made with sea salt so it brings out the flavors without being to salty.  No artificial color or msg.  Being used as some of the premier restaurants here in the great Northwest.

• Sprinkle on both sides of pork steak, ribs, salmon or any other meat, poultry or fish. Let sit for 1-4 hours, covered in refrigerator.  Grill on BBQ or pan fry on medium heat in olive oil.
• Rub roast or other meat, fish or poultry with olive oil then sprinkle with rub.
• Sprinkle over fresh made potato chips or french fries for great BBQ flavor.
• Sprinkle over boxed cheese nip type crackers.  Coats well and tastes great as a snack.
• Use as a popcorn seasoning.
• Mix with olive oil for a wet-rub for prime rib or pork tenderloin.
• Make pasta salad adding red and green peppers, olives etc. Make a dressing with ranch dressing combined with the Hickory rub.

                                                              DIP MIXES

If you've sampled our dips at one of our "shows" we have used half mayonaise (not salad dressing) and half sour cream as a base for our dips.  You can use lo-fat or no-fat products, but you will notice a difference in the consistency because of so little fat.  You may want to add a little olive oil to make it a little smoother.  Also, you do not have to use a full package in preparation.  If you want a smaller amount, all but the Spinach Dip uses just one slight tablespoon per cup of base.  The Spinach uses two tablespoons per cup of base.  The Ranch, Dill and Bleu Cheese are terriffic thinned with a little milk (or even water) till just pourable for a great salad dressing.

• Brown 2-3 pound beef roast in heavy pan.  Sprinkle "Toasted Onion & Chive" dip mix on top.  Seal with foil and bake till fork-tender.  Make gravy with drippings, adding flour or cornstarch and water to thicken.
• Meat balls: To 1 pound ground beef add 1 package "Toasted Onion & Chive" dip mix and 1 egg.  Form into balls.  Place in heated skillet, turning till brown and cooked thoroughly.  Great for meat ball sandwiches (especially with a little "Caramelized Onion Grilling and Glazing sauce" instead of ketchup.
• Use "Toasted Onion & Chive" dip mix as a topper for baked potatoes, on for making beef stroganoff.
• "Toasted Onion & Chive" dip mix is great as a dip for pretzels or potato chips. 

• Clam dip: Add "Garden Spinach" to sour cream or cream cheese with mayonnaise.  Mix in drained clams.
• Use "Garden Spinach" as a dip for raw veggies, potato chips or crackers.
• Mix 2 tablespoons "Garden Spinach" dry mix into meatloaf mixture for great added body and taste.
• Veggie Cheese Ball:  Let 1 cup/8ounces cream cheese come to room temperature.  Add 2 tablespoons "Garden Spinach" dip mix. Mix well.  Refrigerate 1 hour.  Sprinkle 2 tablespoons "Garden Spinach" mix on waxed paper.  Roll cheese in mix on waxed paper, forming a ball.  Chill another hour.  Serve with various crackers.

• Fold in sliced cucumbers and onions into prepared "Creamery Ranch Dressing & Dip" mix.  Let set for an hour.   Serve as a side salad.
• Great as a "Creamery Ranch" dip or dressing for baked potatoes, French fries or potato salad.
• Sprinkle dry "Creamery Ranch" mix very lightly over fresh, hot french fries...toss lightly.
• Thin dip with a little milk or water till just pourable for a terriffic salad dressing.

• Try "Zesty Dill" dip mix as a hot tarter sauce for fish.  Baste fish while baking or frying.
• Top baked potatoes with "Zesty Dill" dip or fold into pasta salad.
• Tuna salad takes on a whole new flavor with "Zesty Dill" dip folded in along with mayonaise.
• Steam broccoli or asparagus.  Fold in "Zesty Dill" dip in place of butter or cheese.  It will melt with the heat from the drained vegies.  It's as good as béarnaise sauce!
• Cheese Ball:  Let 1 cup/8 ounces cream cheese come to room temperature.  Mix in 1 tablespoon "Zesty Dill" mix.  Chill 1 hour.  Sprinkle 1 tablespoon "Zesty Dill" mix on waxed paper.  Roll cheese in dry mix, forming a ball.  Chill another hour.  Serve with wheat thins, etc.
• Thin dip with a little milk or water to just pourable for a great salad dressing.
• From: Louie, Clarkston WA -- Mix dry "Zesty Dill" mix with mayonaise to fill deviled eggs.
• Add to ground beef, approximately 1 tablespoon per pound, before grilling/frying.

CHUNKY BLEU CHEESE DIP & DRESSING:

• Use "Chunky Bleu Cheese" dip as a dipping sauce for steak, or butterfly and put inside before grilling.
• "Chunky Bleu Cheese" dip is a great vegie dip or thinned with milk makes a wonderful salad dressing.

To send us your "special" recipe for us to add to our above list: email us at orderdesk@cdadressing.com, phone us at 800-687-1462 or write us at P.O. Box 1269  Rathdrum, ID 83858.  To sample our products, see our "events page."