The Ospidillo Cafe Honey Mustard Dressing Recipes

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THE OSPIDILLO CAFE ITALIAN SALAD DRESSING



The Ospidillo Cafe Italian Salad Dressing image

I always offer two dressings on the table here at The Ospidillo Cafe; The Stone Pipe Inn Salad Recipe #136181 and this one. When I place salads on the table, my guests typically query, "Where's that good salad dressing that you make?" I just point to the two carafes and about half take one and half take the other; they taste nothing alike.

Provided by Bone Man

Categories     Salad Dressings

Time 1h20m

Yield 3 cups

Number Of Ingredients 12

1 1/4 cups extra virgin olive oil
1/2 cup canola oil
1/2 cup white wine vinegar
1/2 cup water (prefer spring water)
2 tablespoons Hellmann's mayonnaise
2 tablespoons granulated sugar
1 1/2 teaspoons kosher salt
2 teaspoons Italian spices (see directions)
1 teaspoon garlic powder
1 teaspoon honey
1 teaspoon prepared yellow mustard
1/4 teaspoon cracked black pepper

Steps:

  • Blend all ingredients in a mixer for 20 minutes. (I use a KitchenAid mixer on speed setting number 2).
  • Refrigerate for at least 30 minutes before serving.
  • When dressing gets too cold it will solidify somewhat, due to the olive oil, so allow it to set out 1/2 hour or so if this happens.
  • Also, I prefer to use Tupelo honey when I have it available which is much higher quality in flavor than regular clover honey.
  • For the Italian spices, I use 2 teaspoons of Dee514's Italian Blend Spice Mix Recipe #38293. Here it is:
  • 2 tablespoons basil, 2 tablespoons marjoram, 1 tablespoon garlic powder, 1 tablespoon oregano, 1 tablespoon thyme, 1 tablespoon rosemary, 1 tablespoon crushed red pepper flakes.

Nutrition Facts : Calories 1198.5, Fat 129.6, SaturatedFat 15.6, Cholesterol 2.5, Sodium 946, Carbohydrate 13.5, Fiber 0.1, Sugar 10.9, Protein 0.3

OSPIDILLO CAFE HOT DOG CHILI SAUCE NO. 13



Ospidillo Cafe Hot Dog Chili Sauce No. 13 image

Remember the best dairy bar footer/coney you ever had as a kid? This sauce is right in there, folks. The recipe is the final result of five years of frequent experimentation, blending the ingredients of many different family and commercial recipes, as well as adding my own recipe ideas. You can freeze what you don't use right away.

Provided by Bone Man

Categories     Lunch/Snacks

Time 3h

Yield 100 serving(s)

Number Of Ingredients 26

2 lbs ground chuck, finely ground
12 ounces good-quality sausage
2 pork hot dogs or 2 turkey hot dogs, finely ground
5 large onions, chopped
1 green bell pepper, de-seeded and chopped
3 (15 ounce) cans chicken broth
1 (12 ounce) bottle chili sauce
2 (6 ounce) cans tomato paste
1 cup good-quality ketchup
3 bay leaves
2 garlic cloves, crushed
5 tablespoons prepared mustard
3 tablespoons onion flakes (dried)
2 tablespoons dried ancho chile powder (or other)
1 tablespoon dried sweet basil leaves
1 tablespoon italian seasoning
1 tablespoon Dale's Steak Seasoning
1 tablespoon l&p Worcestershire sauce
2 teaspoons cider vinegar (yellow)
1 teaspoon black pepper (canned)
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon Tabasco sauce

Steps:

  • Using about three cups of water in a small pan, boil the sausage for a few minutes until it is broken up. Drain, using a colander, and put the sausage and the 1 Tablespoon of Italian Seasoning into a food processor and pulse it until it is of a fine consistency.
  • Combine all ingredients, including the sausage, into a large cooking pot on medium heat and bring to a boil. (If you can't find Dale's Steak Seasoning, use 2 teaspoons of soy and one additional teaspoon of Worcestershire sauce). Once it boils, reduce the heat to low and allow it to simmer, covered, for two hours, stirring often.
  • At the end of the 2 hours, remove the bay leaves and any pieces of garlic you can find, and serve over hot dogs or footers with mustard and finely diced onions.

Nutrition Facts : Calories 50.7, Fat 3, SaturatedFat 1.1, Cholesterol 8.7, Sodium 212.8, Carbohydrate 3.2, Fiber 0.6, Sugar 1.8, Protein 2.8

OSPIDILLO CAFE MICHIGAN HOT DOG CHILI SAUCE NO. 14



Ospidillo Cafe Michigan Hot Dog Chili Sauce No. 14 image

A regional hot dog sauce with a little heat. It does not lack for flavor and this recipe makes a nice big batch for family reunions, etc. My personal favorite.

Provided by Bone Man

Categories     Sauces

Time 2h30m

Yield 40 serving(s)

Number Of Ingredients 15

2 lbs ground chuck
16 ounces tomato sauce
2 cups water
1/4 cup barbecue sauce (K.C. Masterpiece, or hickory smoked)
2 tablespoons dried onion flakes
1 1/2 tablespoons chili powder
1 tablespoon dried ancho chile powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon hot pepper sauce
3 medium onions, chopped
1 chicken bouillon cube (Maggi cube)
1/4 cup fresh parsley, chopped fine
1/4 cup prepared yellow mustard
1 tablespoon honey

Steps:

  • Brown and drain the ground chuck and put into a large cooking pot.
  • Add all ingredients, except for one cup of water and the bouillon cube. Bring the sauce to a slow boil over low heat.
  • Mash the bouillon cube in the cup of water and add to the sauce. (If you do not have a Maggi bouillon cube, just use 1 1/2 regular chicken bouillon cubes).
  • Allow the sauce to simmer, covered, over very low heat, stirring occasionally, for 2 hours.
  • Serve over hot dogs.
  • My personal preferences for ingredient brands are Heinz mustard and Tupelo honey but any brands will do.

Nutrition Facts : Calories 65.8, Fat 4.1, SaturatedFat 1.6, Cholesterol 15.7, Sodium 138.4, Carbohydrate 3, Fiber 0.6, Sugar 1.8, Protein 4.4

THE OSPIDILLO CAFE HONEY-MUSTARD DRESSING



The Ospidillo Cafe Honey-Mustard Dressing image

The dressing of the '90s. This stuff got as popular in the 1990s as did Green Goddess Dressing in the '50s. I especially like this one drizzled over my Recipe #187239. It's a perfect complement to the ham and turkey in the salad. "Cooking time" includes refrigeration time. In any case, enjoy!

Provided by Bone Man

Categories     Salad Dressings

Time 1h5m

Yield 1 cup

Number Of Ingredients 6

2/3 cup mayonnaise
2 tablespoons Dijon mustard
1/4 cup honey (Tupelo honey is best)
1 teaspoon rice vinegar
1/16 teaspoon cayenne pepper
1/8 teaspoon salt

Steps:

  • Blend all ingredients.
  • Refrigerate for at least 1 hour prior to serving.

Nutrition Facts : Calories 889.1, Fat 53.3, SaturatedFat 7.7, Cholesterol 40.8, Sodium 1744.6, Carbohydrate 109.7, Fiber 1.2, Sugar 80.5, Protein 2.9

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