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If you enjoy making great food as much as eating it, then this page is for you! It's dedicated to sharing some great recipes from the kitchen of the Harbor Haus restaurant.
Honey - Orange Marinade
Yield 1 2/3 gallon
**May be stored refrigerated up to 6 days**
Ingredients
1 gallon Orange Juice
1/3 gallon Soy Sauce
2 cups Honey
2 cups Ketchup
2 cups Oil
2/3 cup Fresh Garlic, minced
2/3 cup Fresh Ginger, minced or grated
Method:
Combine all ingredients and mix well.
* Note: Marinating meat longer than 24 hours may make it a bit salty,
especially a thinner cut
Creamy Bacon Dressing
yield approx. 1.5 qt
** May be stored refrigerated up to 6 days **
Ingredients:
3/4 lb. bacon, diced
1 1/2c. onion, small diced
4c. mayonnaise
2c. buttermilk
1/2c. apple cider vinegar
3/8c. honey
1/8c. dijon mustard
1 1/2 dashed of worcestershire sauce
pepper to taste
chopped chives to color
Method:
1. Cook bacon until crisp.
2. Add onions and continue cooking until the onions are translucent.
* For lower fat content, drain bacon.
3. Cool slightly.
4. Add remaining ingredients, except chives and pepper, and mix well.
5. Add pepper to taste and chives to color.