SIDE DISHES
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all our great recipes, please click here!
BBQ Corn (or as we call it, Layin' the Ears Back) -- you can
cook 'em in the husk like those real fancy cooks on TV, or you can do like the
Soakin' Sauce Boss does. Go to the store and buy frozen ears of corn. Put 'em in your
Original Soakin' Sauce TM
Marinade Marinader and add
enough Original Soakin' Sauce TM Marinade to cover the ears. Close the
container (make sure it is completely closed 'cause if you don't you're fixin' to make a real mess!) Turn the container upside down and
shake vigorously. Place in refrigerator and repeat every couple of hours. When you are ready to cook, put each ear in foil and put on a hot grill
for 13 minutes, rollin' the ears around the grill so that all sides are exposed to the hottest temperatures. You are just
minutes away from one of the most delectable tastes you have ever had in your life. Enjoy!
Slice Zucchini lengthwise. Submerge all pieces and marinate
in Original Soakin' Sauce TM
Marinade for two hours. Place on grill
until tender.
Mix the following ingredients in a large mixing bowl for
the best results:
Cut 10-12 baby carrots into bite-size pieces
Slice 1-2 cucumbers into "just this side of thin" piecesTake 15-20 Cherry Tomatoes, or if you don't have cherry
tomatoes, you can slice and dice 1-2 regular tomatoes.
Place all in a big mixing bowl. Add 2-3 tablespoons
of fat-free Italian Dressing and 2-3 tablespoons of Original Soakin' Sauce TM Marinade. Stir until all the veggies are completely covered with
this fat free, delicious mixture. If you have time, let sit, covered in
the refrigerator for one hour, or if you don't have an hour and are in a hurry,
just eat and enjoy a refreshing, fat free veggie delight. Now you can
tell your Momma that you ate all your veggies and they were Goooood!
Place 1/2 cup of "fat free" sour
cream and 1/2 cup of Original Soakin' Sauce TM Marinade
in a mixing bowl. Use a whisk and mix until all is smooth and creamy.
You now have a great new "fat free" salad
dressing.
Place 1/2 cup of table mustard
and 1/2 cup of Original Soakin' Sauce TM Marinade
in a mixing bowl. Use a whisk and mix until all is smooth
and creamy. You now have a great salad dressing!
1 8 oz. pkg tofu, extra firm or preferably baked
1/2 an eggplant, cut in 1 inch cubes
1 red bell pepper, cut in 1 inch chunks
1 poblano pepper, in 1 inch chunks
1/2 red onion, in 1 inch chunks
1 small (an inch or so in daimeter) zucchini, sliced in chunks
1 small yellow squash, sliced in chunks
Toss the veggies and tofu in a big bowl with a generous amount ofOriginal
Soakin' Sauce TM Marinade (about 1/3 of the
jug).
Marinate for at least an hour--stir from time to time.
Meanwhile, get the grill ready. Thread the veggies and tofu on skewers and grill
for 3-4 min and turn and grill for another couple of minutes.
Serve with basmati or jasmine rice and salad.
Prep: 15 minutes COOK: 30 minutes
Makes 12 servings
Ingredients:
5 pounds red potatoes, diced
4 eggs
4 stalks celery, chopped
1 green bell pepper, chopped
1 (16 ounce) jar sweet pickles, cubed
3/4 T. prepared mustard & 3/4 cup mayonnaise mixed together with 5 T.
of Soakin' Sauce
1 onion, finely chopped
1 teaspoon white sugar
salt and pepper to taste
Directions:
Bring a large pot of salted water to a boil. Add potatoes, and cook until
tender but still firm, about 15 minutes. Drain, and transfer to a large bowl.
Place eggs in a medium saucepan, and cover
completely with cold water. Bring water to a boil. Cover, remove from heat,
and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water,
and peel under cold, running water. Chop,
and set aside. Stir the eggs, celery, green bell pepper, sweet pickle cubes,
prepared mustard, mayonnaise, soakin' sauce, onion and white sugar into the
potatoes. Season to taste with salt and pepper. Cover, and chill in the refrigerator
for at least 3 hours before serving.