Recipes From Dodelin Gourmet Products - Dressed in Style - Dressed to Grill Dressings, Marinades & Grilling Sauces

Dodelin Gourmet Products: Dressed In Style, Dressed To Grill Grilling Sauces, Dressings and Marinades

Recipes & Serving Suggestions
Featuring Dressed to Party, Dressed in Style & Dressed to Grill
Dress Up Your Meals!

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NEW Dressed to Party Sauces
Apricot Mustard	Raspberry Mustard
Dressed in Style Dressings
Asian Ginger Plum	Red Raspberry
Caesar	Roasted Bell Pepper
Greek	Tomato Balsamic
Dressed to Grill Marinades
Cuban Lime Garlic	Italian Marsala Herb
French Mustard Garlic	Caribbean Pineapple Soy
Asian Soy Ginger

Dressed To Party Sauces

Dressed To Party Apricot Mustard Sauce

Serving Suggestions

• Great for dipping chicken fingers, shrimp, potato logs, cocktail franks or meatballs or egg rolls.

• Serve with cream cheese and crackers

• Use as a glaze over warm pork or chicken

Dressed To Party Raspberry Mustard Sauce

Serving Suggestions

• Great for dipping chicken fingers, shrimp, potato logs, cocktail franks or meatballs or egg rolls.

• Serve with cream cheese and crackers

• Use as a glaze over warm pork or chicken

Dressed in Style Dressings
	Dressed in Style Asian Ginger Plum Dressing Serving Suggestions • Mix fresh spinach, water chestnuts, mushrooms, egg quarters and purple onion. Dress with Asian Ginger Plum. Top with bean sprouts, mandarin oranges and toasted almonds. • Use as a marinade for steak, fish or chicken. • Stir fry your favorite vegetables. Add noodles or rice. Dress with Asian Ginger Plum.

Click to Enlarge	*ASIAN GINGER PLUM* SALAD Featuring Dressed in Style Asian Ginger Plum Dressing Ingredients 3-4 C cabbage (red, Napa, or white) 2 medium carrots 1lb. sugar snap peas or snow peas 4 scallions 1 Bunch red radishes 1 cup steamed bean sprouts Dressed in Style Asian Ginger Plum Dressing	Preparation Wash and shred cabbage Slice carrots into thin strips Trim and thinly slice snow peas Slice scallions and radishes Combine all ingredients. Toss with Dressed in Style Asian Ginger Plum Dressing and serve. Variation: Add dried cranberries or slivered almonds Serve with Asian Grilled Salmon (Click for Recipe)

	Dressed in Style Caesar Dressing Serving Suggestions • Toss over Romaine lettuce, add croutons. Top with grilled chicken or shrimp. • Combine pasta, vegetables and freshly grated Parmesan cheese. • Drizzle over steamed vegetables. • Use as a marinade for chicken or shrimp.

Click to Enlarge	CAESAR SHRIMP LINGUINE Featuring Dressed In Style Caesar Salad Dressing Ingredients 6 oz multi grain linguine or spaghetti, broken in half 8 oz frozen, peeled and de-veined shrimp ¼ cup grated Parmesan cheese 1/8 teaspoon salt ¼ cup finely chopped fresh parsley 3 oz Dressed In Style Caesar Salad Dressing	Preparation Cook linguine or spaghetti according to package directions, omitting any salt or fat, about 7 minutes or until al dente. Add shrimp and cook 3-4 minutes longer or until shrimp is opaque. Drain and transfer to medium bowl. Toss gently with Dressed In Style Caesar Salad Dressing. Add cheese, salt and parsley. Toss again.

	Dressed in Style Greek Dressing Serving Suggestions • Serve over Iceberg lettuce, tomato wedges, onions, feta cheese and Kalamata olives. • Use as a marinade for fish, chicken or your favorite meat. • Marinate sliced cucumbers, potatoes, onions and pasta.

Click to Enlarge	MEDITERRANEAN CHEESE SALAD Featuring Dressed in Style Greek Dressing Ingredients ½ head of lettuce 2 small tomatoes 1 small cucumber 1 small onion black olives Fresh Oregano or Basil 7 oz. of mild fresh goat cheese or feta cheese *Dressed in Style Greek Dressing*	Preparation Wash and chop lettuce for salad. Cut tomatoes, cucumber and onion into small pieces and mix with lettuce in salad bowl. Add whole black olives. Season salad with *Dressed in Style Greek Dressing*. Cut cheese in small squares and add them to salad. Stir salad in bowl, garnish with fresh herbs and serve.

Click to Enlarge	*MEDITERRANEAN PASTA SALAD* *Featuring Dressed In Style Greek Salad Dressing* Ingredients ½ cup *Dressed In Style Greek Salad Dressing* 7 oz multigrain or whole-wheat spiral pasta 14 oz artichoke hearts in water, drained and cut in quarters ½ cup cherry tomatoes, cut in half ¼ cup chopped fresh basil leaves ½ cup chopped or sliced black olives 4 oz basil-and-tomato flavored feta cheese 3 cups fresh baby spinach, stems removed and leaves torn ¼ cup toasted pine nuts (optional)	Preparation Cook pasta according to package directions omitting any salt and fat, drain. Mix together drained pasta, artichoke hearts, tomatoes, basil, olives and feta cheese in large bowl. Add spinach and *Dressed In Style Greek Salad Dressing* to salad just before serving. Toss gently. Top each serving with pine nuts, if desired. Makes 8 servings. Tip—To toast pine nuts, heat small non-stick skilled over medium heat. Add pine nuts. Cook until lightly browned, stirring constantly. Remove immediately to plate to cool.

	Dressed in Style Red Raspberry Dressing Serving Suggestions • Combine with fresh spinach, sliced red onions and mushrooms. • Sauté chicken strips in olive oil. Add dressing. Toss over salad greens. Top with fresh berries. • Mix salad greens, tomatoes, raspberries and onion. Top with grilled shrimp.

Click to Enlarge	GRAPEFRUIT AND AVOCADO SALAD Featuring Dressed In Style Red Raspberry Salad Dressing Ingredients 1 1/2 C red grapefruit wedges, drained 1 head Bibb or green lettuce, separate leaves 2 medium avocados, halved, pitted, peeled, and cut into thin strips 2 medium yellow tomatoes, each cut into 6 wedges 1/3 cup Dressed In Style Red Raspberry Salad Dressing	Preparation Place in bowl grapefruit, avocado and tomatoes. Pour Dressed In Style Red Raspberry Salad Dressing over mixture. Toss well. Serve salad at room temperature on lettuce lined plates. Makes 6 servings.

Click to Enlarge	MUSHROOM STUFFED PORK CHOPS Featuring Dressed In Style Red Raspberry Salad Dressing Ingredients 2 tablespoons canola oil, divided ¼ cup celery, finely chopped ¼ cup onion finely chopped 1 cup fresh shiitake mushrooms, chopped ¼ cup raisins 1/8 teaspoon dried thyme ¼ teaspoon black pepper 4 boneless pork loin chops, cut 1 inch thick 1 teaspoon all-purpose flour ¼ cup chicken broth ¼ cup *Dressed In Style Red Raspberry Salad Dressing*	Preparation In a 12-inch skillet, heat 1 tablespoon oil over medium-high heat. Add celery, onion and mushrooms. Cook and stir 4 minutes. Stir in raisins, thyme, salt and pepper. Remove from heat. Cut deep pocket in side of each pork chop. Fill with ¼ of raisin mixture. Skewer pockets closed with toothpicks. Reduce heat to medium. Add remaining 1 tablespoon oil to skillet. Add pork chops. Brown over medium heat for 7-8 minutes or until no longer pink. Remove chops from skillet. Pour off fat and add flour to skillet. Cook and stir 30 seconds. Stir in chicken broth and *Dressed In Style Red Raspberry Salad Dressing*. Scrape up browned bit in skillet. Cook 1 minute more to thicken sauce slightly. Return chops to skillet turning to coat evenly. Spoon remaining sauce over chops to serve.

	Dressed in Style Roasted Bell Pepper Dressing Finalist in 2008 Flavor of Georgia! Serving Suggestions • Use as a sauce for fish, crab cakes or asparagus. • Marinate black eyed peas, corn, onion, celery and toss over salad greens. • Combine with lentils, goat cheese, tomatoes and cucumbers. • Use as a marinade for steak, chicken or shrimp.

Click to Enlarge	PENNE PASTA WITH SPRING VEGETABLES Featuring Dressed In Style Roasted Bell Pepper Salad Dressing Ingredients ¼ cup olive oil ½ cup chopped onion 2 cloves garlic, minced 1 pound asparagus, cut into 1-inch pieces 2 ½ cups halved cherry tomatoes 2 cups diced yellow squash ¾ cup fat-free reduced-sodium chicken broth ¼ teaspoon salt ¼ teaspoon black pepper 6 cups cooked whole-wheat or multigrain penne 6 fresh basil leaves, cut into think strips 6-8 oz *Dressed In Style Roasted Bell Pepper Salad Dressing* ¼ cup grated or shredded Parmesan cheese	Preparation Heat oil in large saucepan over medium heat. Add onion and garlic. Cook 3 minutes, stirring constantly. Add asparagus, cook 4 minutes, stirring frequently. Add tomatoes and squash. Cook 3 minutes or until tomatoes are softened. Add chicken broth, reduce heat. Simmer 6 minutes or until asparagus is tender. Season with salt and pepper. Add penne, basil and *Dressed In Style Roasted Bell Pepper Salad Dressing*. Toss to combine. Top with cheese.

	Dressed in Style Tomato Balsamic Vinaigrette Serving Suggestions • Toss over mixed baby greens, add blue cheese and pine nuts. • Marinate fresh tomato wedges and yellow bell peppers. Serve over mixed salad greens. • Sauté with Portobello mushrooms. • Use as a marinade for steak, chicken or shrimp.

Click to Enlarge	*Fresh Corn & Black Eyed Pea Salad* Featuring Dressed in Style Tomato Balsamic Vinaigrette Dressing Ingredients 1 8 oz. Can corn drained 1 15 oz. Black eyed peas, drained 1 med. Red bell pepper, chopped 1 med. Vidalia or sweet onion, chopped 3 stalks of celery, chopped fine Dressed in Style Tomato Balsamic Vinaigrette Dressing	Preparation Mix ingredients together. Toss with Tomato Balsamic Vinaigrette Dressing and refrigerate 2 hours. Use as a side dish for grilled meats, or make it a main course salad - add cooked chicken and serve over greens.

Click to Enlarge	WILTED SPINACH SALAD WITH WHITE BEANS & BACON Featuring Dressed In Style Tomato Balsamic Vinaigrette Dressing Ingredients 2 think slices bacon, diced ½ cup chopped yellow onion 1 can (15 oz) navy beans, rinsed & drained ½ cup halved pitted kalamata or ripe olives 9 oz baby spinach 1 ½ tablespoons *Dressed In Style Tomato Balsamic Vinaigrette Dressing* Black pepper	Preparation Cook bacon in large sauce pan over medium heat for 2 minutes. Add onion, cook stirring occasionally, 5-6 minutes or until bacon is crisp and onion is tender. Stir in beans, heat through. Add spinach, tomatoes and *Dressed In Style Tomato Balsamic Vinaigrette Dressing*. Cover and cook 1 minutes or until spinach is slightly wilted. Turn off heat. Toss mixture lightly. Transfer to 4 serving plates and season with black pepper if desired.

Dressed to Grill Marinades

	Dressed *to Grill Cuban Lime Garlic Marinade* Serving Suggestions • Marinate your food item for 30 minutes to 1 hour. Baste with fresh marinade as you are cooking. Drizzle some of the fresh marinade on your finished dish and sit back and Enjoy! • Marinate fish, shrimp, steak, chicken, lamb, kabobs, pork, hamburgers, portabella mushrooms, tofu. • Marinate chicken cubes overnight. Sauté onions & green bell pepper. Remove from pan. Sauté chicken. Combine and fill a quesadilla. Top with sour crème, avocado & salsa. • Marinate a Pork tenderloin overnight and slow cook on the grill. Slice and serve on Cuban bread with cheese & pickles. Drizzle fresh marinade on the sandwich.

Click to Enlarge	BROILED HALIBUT STEAKS WITH FRESH PINEAPPLE SALSA Featuring *Dressed To Grill Cuban Lime Garlic Marinade* Ingredients 1 ½ cups diced fresh pineapple ¼ cup finely chopped red bell pepper ¼ cup finely chopped green bell pepper 2 tablespoons chopped fresh cilantro ½ teaspoon red pepper flakes 1 tablespoon fresh lime juice ½ teaspoon grated lime peel Nonstick cooking spray 4 Halibut Steaks(4 oz each) ½ teaspoon white pepper 2 tablespoons *Dressed To Grill Cuban Lime Garlic Marinade*	Preparation To prepare salsa, combine pineapple, red and green peppers, cilantro, red pepper flakes, 1 tablespoon lime juice and lime peel in medium bowl. Preheat broiler. Spray rack of broiler pan with cooking spray. Rinse halibut and pat dry with paper towels. Place halibut on rack. Brush *Dressed To Grill Cuban Lime Garlic Marinade* over halibut. Broil 4 inches from heat for 2 minutes. Turn and brush second side with Dressed To Grill Cuban Lime Garlic Marinade. Continue to broil 2 minutes or until halibut flakes easily when tested with fork. Serve with pineapple salsa.

	Dressed *to Grill Italian Marsala Herb Marinade* Serving Suggestions • Marinate your food item for 30 minutes to 1 hour. Baste with fresh marinade as you are cooking. Drizzle some of the fresh marinade on your finished dish and sit back and Enjoy! • Marinate fish, shrimp, steak, chicken, lamb, kabobs, tofu, vegetables, pork, hamburgers, portabella mushrooms.

Click to Enlarge	Marinated Italian Grilled Vegetables Featuring Dressed to Grill Italian Marsala Herb Marinade On the grill 3 large red bell peppers (about 1 1/2 pounds), stemmed, seeded, quartered 4 large Japanese eggplants (about 1 1/4 pounds) trimmed, cut lengthwise into 3 slices 4 medium green or yellow zucchini (preferably 2 of each; about 1 pound), trimmed, cut lengthwise into 1/3-inch-thick slices Dressed to Grill Italian Marsala Herb Marinade For the dish 2 tablespoons chopped fresh Italian parsley 2 tablespoons Grated Parmesan or Romano	Preparation Place prepared vegetables on large baking sheet. Brush liberally with Dressed *to Grill Italian Marsala Herb Marinade.* Cover with plastic wrap and place in refrigerator for 30 minutes. Preheat grill for medium heat. Grill peppers, skin side down and without turning, until blackened and blistered, moving occasionally for even cooking, about 10 minutes. Enclose in plastic bag. Let stand until skins loosen, about 30 minutes. Grill eggplants and zucchini until charred and tender, turning and rearranging for even browning, 5 to 6 minutes. Baste with fresh marinade as you are cooking. Peel peppers. Arrange vegetables on platter. Sprinkle with parmesan and parsley.

Click to Enlarge	PORK CHOPS AND STUFFING SKILLET CASSEROLE Featuring Dressed To Grill Italian Marsala Herb Marinade Ingredients 4 thin bone-in pork chops (1 pound total) *Dressed To Grill Italian Marsala Herb Marinade* 4 oz 50%-less-fat bulk pork sausage 1 cup frozen diced green bell peppers, thawed 2 cups cornbread stuffing mix 1/8-1/4 teaspoon poultry seasoning (optional) 1 ¼ cups water 1/8 teaspoon salt	Preparation Marinade chops in *Dressed To Grill Italian Marsala Herb Marinade* for a few hours. Preheat oven to 350° F. Heat large oven proof skillet over medium-high heat until hot. Coat with nonstick cooking spray. Add chops and cook 2 minutes. Transfer to plate with browned side up. Add sausage to skillet. Cook, stirring to break up meat, until no longer pink. Remove from heat. Stir in peppers, stuffing mix, poultry seasoning (if desired), and water with fork until just blended. Place chops on top of stuffing. Cover. Bake 15 minutes or until chops are no longer pink in center. Sprinkle with salt. Cover and let stand 5 minutes before serving.

	Dressed *to Grill French Mustard Garlic Marinade* Serving Suggestions • Marinate your food item for 30 minutes to 1 hour. Baste with fresh marinade as you are cooking. Drizzle some of the fresh marinade on your finished dish and sit back and Enjoy! • Marinate fish, shrimp, steak, chicken, lamb, kabobs, pork, hamburgers, portabella mushrooms, tofu. • Marinate lamb cubes 2 hours. Make a kabob with onions, lamb and Red bell peppers. Baste while grilling. Serve over rice • Marinate Chicken & Mushrooms. Grill. Combine with cooked potatoes & scallions. Add marinade for the sauce and a bit of mayonnaise

Click to Enlarge	PIQUANT Grilled CHICKEN Featuring Dressed to Grill French Mustard Garlic Marinade Ingredients 4 boneless, skinless chicken breast halves Dressed to Grill French Mustard Garlic Marinade Chopped Tarragon (optional)	Preparation Pound chicken to 1/4-inch thickness. Place in a shallow dish, brush liberally with Dressed to Grill French Mustard Garlic Marinade, turn to coat, and marinate 30 minutes. Reserve 1/3 cup of marinade. Grill chicken on a charcoal or gas grill over medium heat (you can hold your hand 1 to 2 inches above grill level only 4 to 5 seconds), turning once, until cooked through, 6 to 8 minutes total. Baste with fresh marinade as you are cooking. Serve chicken drizzled with reserved marinade and garnished with tarragon, if you like. Serve a green salad on the side.

Click to Enlarge	MUSTARD GARLIC PORK TENDERLOIN & VEGETABLES Featuring Dressed To Grill French Mustard Garlic Marinade Ingredients 1 pork tenderloin 2 medium zucchini, trimmed, cut lengthwise into 1/4-inch slices 1 red bell pepper, seeded, cut into 6-8 pieces 1 yellow bell pepper, seeded, cut into 6-8 pieces Fresh cilantro springs, for garnish (optional) 6 tablespoons *Dressed To Grill French Mustard Garlic Marinade*	Preparation Put tenderloin in a self-sealing plastic bag with 4 Tbsp Dressed To Grill French Mustard Garlic Marinade. Refrigerate for 30 minutes or as long as overnight. Prepare grill with medium-hot fire. Remove pork from marinade; grill 8-10 minutes per side or until meat thermometer inserted in thickest part reads 155º F. Brush vegetables with remaining 2 Tbsp *Dressed To Grill French Mustard Garlic Marinade* and grill 4-5 minutes per side or until tender and starting to brown. To serve, slice tenderloin into 3/4-inch slices. Fan slices around outside edge of serving platter; place grilled vegetables in center. Garnish with fresh cilantro, if desired. Serves 4

	Dressed *to Grill Caribbean Pineapple Soy Marinade* Serving Suggestions • Marinate your food item for 30 minutes to 1 hour. Baste with fresh marinade as you are cooking. Drizzle some of the fresh marinade on your finished dish and sit back and Enjoy! • Marinate fish, shrimp, steak, chicken, lamb, kabobs, pork, hamburgers, portabella mushrooms, tofu. • Marinate chicken cubes overnight. Sauté onions & green bell pepper. Remove from pan. Sauté chicken. Combine and fill a quesadilla. Top with sour crème, avocado & salsa. • Marinate a Pork tenderloin overnight and slow cook on the grill. Slice and serve on Cuban bread with cheese & pickles. Drizzle fresh marinade on the sandwich.

Click to Enlarge	PINEAPPLE TURKEY KABOBS Featuring Dressed To Grill Caribbean Pineapple Soy Marinade Ingredients 6 wooden skewers (10 inches long) soaked in water 1 ½ pounds boneless, skinless turkey tenders 2 large red bell peppers (optional) 2 cups fresh pineapple chunks ½ cup *Dressed To Grill Caribbean Pineapple Soy Marinade*	Preparation Soak the skewers in water for 20 minutes. Preheat oven to 400° F. Wash and pat dry the turkey tenders. Cut into bite-sized pieces and place in re-sealable plastic bag. Slice bell peppers into bite-sized pieces and place in bag. Add *Dressed To Grill Caribbean Pineapple Soy Marinade* to bag, seal and turn several times to coat all ingredients. Chill 20 minutes. Spray 9x11x2 baking pan with nonstick cooking spray. Assemble the 6 skewers by alternately threading pieces of pepper, turkey and pineapple on each. Place in pan and cover with aluminum foil. Bake 20-25 minutes. Serve 1 skewer each over ½ cup brown or white rice. You can also cook them on the grill.

	Dressed *to Grill Asian Soy Ginger Marinade* Serving Suggestions • Marinate your food item for 30 minutes to 1 hour. Baste with fresh marinade as you are cooking. Drizzle some of the fresh marinade on your finished dish and sit back and Enjoy! • Marinate fish, shrimp, steak, chicken, lamb, kabobs, tofu, vegetables, pork, hamburgers, Portobello mushrooms. • Marinate tuna steaks in a glass dish for 1 hour covered in the refrigerator. Light grill to medium hot and lightly brush grate with vegetable oil. Grill tuna steaks for approximately 5 minutes on each side. Brush with fresh sauce while cooking. Pour sauce on finished dish after items are cooked.

Click to Enlarge	Asian Grilled Shrimp Featuring Dressed *to Grill Asian Soy Ginger Marinade* Ingredients 3 pounds large shrimp, peeled and de-veined Dressed *to Grill Asian Soy Ginger Marinade* Reserve excess marinade for dipping. skewers	Preparation Place shrimp in a large bowl. Cover with Dressed *to Grill Asian Soy Ginger Marinade.* Toss to coat, cover, and place in refrigerator for 30-60 minutes. Preheat grill for medium heat. Put shrimp onto skewers. Try to fit about 5 on each skewer. Place onto grill and cook for 2-3 minutes per side. When shrimp no longer looks translucent, remove from heat, and serve with reserved marinade.

Click to Enlarge	ASIAN GRILLED SALMON Featuring Dressed To Grill Asian Soy Ginger Marinade Ingredients 2 tablespoons *Dressed To Grill Asian Soy Ginger Marinade* 2 boneless salmon fillets (6 oz each, 1-inch thick) with skin	Preparation Spoon the *Dressed To Grill Asian* *Soy Ginger Marinade* over meaty sides of salmon. Marinate for 30 minutes to 1 hour. Preheat broiler or prepare grill. Broil salmon 4-5 inches from heat source or grill over medium coals, without turning, 6-10 minutes or until flaky. Drizzle with *Dressed To Grill Asian* *Soy Ginger Marinade* before serving. Serve with Asian Ginger Plum Salad (Click for Recipe)