Creamy Cilantro Dressing

1- 16 oz. Green salsa with tomatillo as main ingredients (Like La Victoria type)
1 pkg. ranch dressing (dry)
1/2 c. sour cream
1/2 c mayo
1/2 c. buttermilk or regular milk with lemon juice
1 c fresh cilantro
2 garlic cloves fresh
1/2 tsp. Cayenne pepper
1/2 tsp. salt
2 Tbsp. fresh lime juice
1/2 tsp. cumin
1/2 c sugar (I cut this by half)
few drops of Tabasco sauce (opt)

Blend together in a blender til smooth and creamy

Mojo Veggie Broth

This is for cooking meats and vegetables fondue style. I have been told you can also use this broth as a wine substitute in the cheese fondues. However I have never done this and if you notice the amount of salt in this baby I hesitate to try it until I make the fondue for me, myself, and I. My mom always said, "Never try new recipes on guests." I can not say I follow her advice faithfully but when I am in doubt I do!!!

5 1/2 c. warm water
Juice of 1/2 orange (about 2 Tbsp.)
Juice of 1/2 lime (about 1 Tbsp.)
3 Tbsp. finely chopped onion
1 Tbsp. finely chopped celery
1 Tbsp. finely chopped carrot
1 Tbsp. finely chopped garlic
2 Tbsp. chopped fresh cilantro
2 Tbsp. kosher salt
1 Tbsp. freshly ground pepper

Whisk all together. In a fondue pot bring to a rapid simmer. Thread meat or vegetable on a fondue fork. Cook in the brother to the desired degree of doneness. Serve with your favorite sauce.

Green Goddess Sauce

3/4 c cream cheese (soft and cubed)
1/2 c milk
1/4 c sour cream
1/4 c finely chopped fresh parsley
1/4c " " " chives
2 Tbsp. minced white onion

Beat with a mixer for 1-2 minutes. Chill, covered, until serving time.

Blue cheese variation:

Same first 3 ingredients
Blue cheese to taste
salt to taste.

Creamy Curry Dipping Sauce

1/2 c plain yogurt
1/2 c mayonnaise
1/2 c mango chutney (Major Grey's recommended) see recipe below
2 tsp. minced red onion
2 tsp. curry powder
1 tsp. fresh lime juice
1/4 tsp. cayenne pepper

Combine in a blender. Pulse two or three times or until the desired consistency is reached. Chill, covered for 2 hours or longer. May store up to 3 days.

I did not serve this at our Fondue party due to the fact that I did not have the mango chutney but I LOVE LOVE LOVE this sauce.

Spicy Cocktail Sauce

1 c. ketchup
2 Tbsp. apple cider vinegar
1/4 tsp. Worcestershire sauce
2 Tbsp. prepared horseradish
juice of 1 lemon
Hot red pepper sauce to taste

Blend well. Chill, covered, until serving. Love this and I doubt I will every buy cocktail sauce again!

Island Sauce

1/2 c. orange marmalade
juice of 1/2 lime (about 1 T)
1 garlic clove, minced
1 tsp. chopped fresh parsley
1 tsp. kosher salt
1/2 tsp. cayenne pepper (I used only about 1/8 tsp.)
1/2 tsp. onion powder
1/4 tsp. freshly ground black pepper

Blend together. Chill. Best if made 24 hours previous but not necessary. Makes 3/4 cup. Love this with shrimp but is good with chicken and any seafood.

Cilantro-Lime Marinade

Juice of 2 limes (about 1/4 c)
1/2 c olive oil
1 garlic clove, finely chopped
2 Tbsp. chopped fresh cilantro
2 tsp. sugar
1/2 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. red pepper flakes
Kosher salt to taste
Freshly ground black pepper to taste

Whisk everything together (I made mine in my blender).

1 pound chicken cubed or shrimp

Add the meat and toss to coat. Marinate, covered, in the refrigerator for 30 minutes or longer. For Larger pieces of meat, marinate for 4 hours. I marinated the shrimp for over 6 hours.