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Your Source For Perfect Meals.
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DRESSING, JELLY, JAM, SALSA AND FRUIT SAUCE.
DRESSING.
AUTHENTIC GREEN GODDESS DRESSING.
*********************************
2 cups freshly made (preferably home made) mayonnaise
6 anchovy fillets
2 each whole scallions
1/4 cup fresh parsley
1/4 cup fresh chives
2 teaspoons fresh tarragon
2 tablespoons red wine vinegar
Salt and pepper to taste
Place ingredients in a food processor and blend until smooth. Voila! Simple!
BACON BUTTERMILK DRESSING.
**************************
6 slices bacon, diced
1 cup mayonnaise
1 cup buttermilk
2 tbsp. green onions
1 tbsp. minced fresh chervil
1 tsp. minced garlic
1/2 tsp. fresh ground pepper
1/4 tsp. salt
1/4 tsp. paprika
Dash of Tabasco sauce
Saute the bacon in a skillet until crisp, drain on paper towels and set aside. In mixing bowl, whisk all other ingredients together; then add the bacon. Refrigerate covered for at least 1 hour before serving
BASIL DRESSING.
***************
2 cups of fresh basil
3 tbsp of onions, shallots, or leeks
1/4 cup vinegar
1 1/2 tsp of salt
1/2 tsp black pepper
2/3 cup olive oil
Blend all ingredients in a processor until creamy.
BASIL OIL.
**********
2 cups fresh clean basil leaves
about 1 cup(8 oz) good quality olive oil
to fill jar.
1 clove garlic (optional)
Blanch basil leaves. Place on a dish towel and pat to dry completely. Pack the blanched leaves onto a sterilized jar and pour the oil over the leaves. If desired add the garlic. Allow the flavors to steep for at least 24 hours in the refrigerator.
BASIL VINAIGRETTE DRESSING.
***************************
2/3 cup olive oil
1/3 cup red wine vinegar
1 tsp sugar
3/4 tsp salt
2 tbsp chopped fresh basil
1/ to 1/2 tsp fresh black pepper
Combine all ingredients in a jar.Cover tightly and shake.Stor in refrigerator. Makes 1 cup
BLUE CHEESE DRESSING.
*********************
1 garlic clove, minced
2 cups mayonnaise
1 lb. Blue cheese, crumbled
1/2 teaspoon freshly ground black pepper
1/3 cup white wine vinegar
1 teaspoon finely chopped parsley
Place all the ingredients except a 1/3 cup of the Blue cheese into a mixing bowl. I prefer that the dressing is lumpy, so I don't over-beat the ingredients. After dressing has been mixed, fold in the additional blue cheese reserved chunks. Spoon over a crisp green salad or use for a dip. It is lovely.
BLUE CHEESE DRESSING 2.
***********************
1 cup sour cream
6 ounces crumbled blue cheese
1/2 cup small-curd low-fat cottage cheese
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon hot pepper sauce
1/3 cup chopped drained capers
Using electric mixer, beat all ingredients except capers in large bowl to blend. Stir in capers. Season to taste with salt and pepper.
CAESAR SALAD DRESSING.
**********************
1 cup mayonnaise
1/4 cup egg substitute
1/4 cup grated parmesan cheese - lowfat okay
2 Tbls. water
2 Tbls. olive oil
1 1/2 Tbls. lemon juice
1 Tbls. anchovy paste
2 cloves garlic - pressed
2 tsp. sugar
1/2 tsp. coarsely ground pepper
1/4 tsp. salt
1/4 tsp. dried parsley - crushed
Combine all ingredients in a bowl. Beat with an electric mixer for about 1-2 minutes. Cover and chill for several hours.
CAJUN MAYONNAISE.
*****************
1/2 c Reduced-calorie mayonnaise
1/2 c Nonfat plain yogurt
1/2 ts Crumbled dried oregano
1/4 ts Garlic salt
1/4 ts Ground cumin
2 pn Cayenne pepper
2 pn Black pepper
Prepare 24 hours before using, for flavors to blend.
Combine all ingredients in a small bowl. Refrigerate, covered, until ready to use.
CELERY SEED DRESSING.
*********************
1/3 cup sugar
1 tsp dry mustard
1 tsp salt
1 tsp grated onion
2 tsp celery seeds
1 tsp vinegar
1 cup veg oil
3 tbsp vinegar
Place first 5 ingredients in a bowl.Mix in 1 tsp vinegar.Slowly add oil and remaning vinegar alternately while mixer is running.Mix until thick and smooth.
CITRUS CILANTRO DRESSING.
*************************
1/3 cup orange juice
1/3 cup fresh lime juice
3 tbsp fresh chopped cilantro
2 tbsp honey
Combine all ingredients in a small bowl.Stir well.Serve over salad.Makes 3/4 cup
COUNTRY BUTTERMILK DRESSING.
****************************
1 cup mayo
1 cup buttermilk
1 tbsp minced onion
1 tbsp minced fresh parsley
1/4 tsp garlic powder
Combine all ingredients, mixing well. Chill at least 2 hours. makes 2 cups
CREAMY BLUE CHEESE DRESSING.
****************************
Blue Cheese-1 pound, crumbled
Garlic- 2 cloves minced
Mayonaisse-2 cups
Parsley-1 tablespoon chopped
Black pepper-1/2 teaspoon
White Wine vinegar-1/3 cup
Crumble the blue cheese and save half. Place the remaining cheese into a bowl and beat with a mixer to remove any limps. Add the rest of the ingredients into the bowl. Beat until smooth and creamy. Stir in the rest of the cheese. Use for a salad or as a delicious dip for vegetables
DUTCH CELERY SEED DRESSING.
***************************
2/3 cup sugar
1 cup oil
1/2 cup vinegar
1 tsp celery seeds
1 tsp dry mustard
1 tsp salt
1 onion,quartered
1 clove of garlic
Combine all ingredients in a blender and blend until smooth.Chill
HERBED OLIVE OIL.
*****************
6 whole black peppercorns
6 sprigs fresh rosemary
3 cloves garlic, crushed
3 bay leaves
2 sprigs fresh thyme
2 sprigs fresh oregano
1 quart extra virgin olive oil
Place the peppercorns, herbs and garlic in a 1 quart sterilized bottle. Add the olive oil, insuring that all the herbs are completely covered.Seal, label and store in the refrigerator for 10 days to infuse.
FRESH GINGER DRESSING.
**********************
1/3 cup olive oil
1 tsp grated lime rind
1/4 cup fresh lime juice
1 1/2 tbsp grated ginger
1 tsp sugar
3/4 tsp salt
3/4 tsp garlic salt
1 1/2 tsp chopped fresh basil
1 1/2 tsp soy sauce
1 1/2 tsp red wine vinegar
Combine all ingredients in a jar.Cover tightly and shake.Serve over salad.Makes 3/4 cup.
GARLIC DRESSING.
****************
7 cloves of garlic,divided
3/4 cup veg oil,divided
3 tbsp white wine vinegar
1/2 tsp salt
1/2 tsp dried chives
1/4 tsp mustard powder
1/8 tsp pepper
Cut 6 garlic cloves in half.Mince remaining clove and set aside. Heat 1/4 cup oil in small skillet.Add halved garlic cloves.Cook over low heat,stirring occasionally,about 5 minutes.Remove from heat.Cool.Remove and discarde garlic.
Transfer garlic flavored oil to a jar.Add remaning ingredients,remaning 1/2 cup oil and minced garlic.Cover tightly and shake until blended.Refrigerate at least 2 hours.Shake befor serving. Store covered in the refrigerator. Makes 1 cup
GARLIC FRENCH DRESSING.
***********************
1/3 cup sugar
1/8 tsp cayenne pepper
1 tsp paprika
1 tsp salt
1/4 cup lemon juice
1/2 cup tarragon vinegar
1 cup olive or veg oil
2/3 cup ketchup
1 medium onion, grated
1 clove garlic cut in 4 pieces
Combine all ingredients in order given. Remove garlic before serving
GARLIC RED WINE VINEGAR.
************************
3 1/2 cups red wine vinegar
6 cloves garlic, peeled
2 sprigs fresh parsley
1 bay leaf
8 whole peppercorns
1/2 tsp. crushed red pepper
Boil/sterilize a 1 quart jar and lid. Heat the
vinegar to just boiling, allow to cool some,
and add the ingredients to the jar and pour
over the vinegar. Seal. Allow to stand for 2-3
weeks, shaking every now and then. Strain
the vinegar and add a small red pepper for
decoration if you wish.
GINGER DRESSING.
****************
2 ounces ginger root (about 1/2 cup)
1 medium onion, cut in quarters
3 cups vegetable oil
1 cup vinegar
1 3/4 cup soy sauce
1 1/2 tbsp tomato paste
1/4 lemon,juiced
1 clove garlic
1 3/4 cup water
Soak ginger root in cold water for a few minutes to make it easier to remove outer skin.Remove skin and cut into quarters.Combine all ingredients in a food processor with a steel blade and blend until smooth.
(Divide ingredients in half and blend each half separately if food processor will not handle entire recipe.
Refrigerate.
GREEN CHILE AND CILANTRO DRESSING.
**********************************
Serve this over your favorite prepackaged salad greens for a perfect compliment to any of your south of the border meals.
1 can ORTEGA® Diced Green Chiles
1/2 cup buttermilk
1/2 cup mayonnaise
1/4 cup cilantro, fresh
1/2 teaspoon honey
4 hot pepper sauce
1/8 teaspoon coarsely black pepper, ground
PLACE chiles, buttermilk, mayonnaise, cilantro, honey, hot pepper sauce and black pepper in food processor of blender; cover. Process until smooth. Serve with your favorite prepared salad.
GREEN ONION VINEGAR.
********************
About 2 cups finely chopped green
onions with tops
2 cups white wine or cider vinegar
1 medium garlic clove,pressed
2 tbsp salt
1/2 tsp pepper
Combine all ingredients in a jar with a tight fitting lid.Stir well,then cover tightly and place in a dark warm place 2 weeks.Shake once a DAY.Strain through a fine cloth.Bottle and store.Makes about 2 1/2 cups.
HERBED OLIVE OIL.
*****************
6 whole black peppercorns
6 sprigs fresh rosemary
3 cloves garlic, crushed
3 bay leaves
2 sprigs fresh thyme
2 sprigs fresh oregano
1 quart extra virgin olive oil
Place the peppercorns, herbs and garlic in a 1 quart sterilized bottle.Add the olive oil, insuring that all the herbs are completely covered.Seal, label and store in the refrigerator for 10 days to infuse.
HOT BACON DRESSING.
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2 ounces Bacon grease
1/4 pound Red onion, dice fine
2 cups Water
1/2 cup Honey
1/2 cup Red wine vinegar
2 tablespoons Dijon mustard
1 1/2 tablespoons Cornstarch
1 tablespoon Tabasco (optional)
Place the bacon grease in a saucepan over medium-high heat. Add the onions and saute until the onions start to blacken. While the onions are caramelizing, in a mixing bowl place the water, honey, pepper sauce, and red wine vinegar. Using a wire whisk, mix the ingredients well.
Add the cornstarch and whisk well. After the onions have caramelized, add the Dijon mustard to the onions and stir together with a rubber spatula. Add the water, vinegar, pepper sauce honey and cornstarch to the mustard and onions and mix. Continue stirring until mix thickens and comes to a boil. Remove from heat and store in refrigerator until needed. To reheat use a double boiler.
ITALIAN SALAD DRESSING.
***********************
1 - 8 ounce bottle of Vinegar and Oil Dressing
1 clove of garlic, peeled, halved
1/2 teaspoon of dried basil
1/2 teaspoon of dried oregano
1 tablespoon of granulated sugar
Put ingredients into the bottle of dressing and shake well. Refrigerate 24 hours before using.
LEMON PAPRIKA SALAD DRESSING.
*****************************
1 tsp dry mustard
the juice of 4 lemons
1 tsp of paprika
2 tsp of minced parsely
1 tsp chopped chives
1/2 tsp oregano
1 tsp salt
dash of tabasco sauce
Dissolve mustard in a little lemon juice by rubbing with the back of a spoon. Shake all ingredients together in a small covered jar. Then refrigerate, and use as needed.
LEMON SALAD DRESSING.
*********************
2 tbsp lemon juice
2 tbsp olive oil
4 tbsp mayonnaise
freshly ground black pepper
a little salt
sliced black olives
Beat all ingredients together.Sliced black olives may be added.Serve on a salad of mixed greens.Makes 1/2 cup
LIME CILANTRO DRESSING.
***********************
1/2 cup olive or vegetable oil
1/3 cup lime juice
3 tbsp chopped fresh cilantro
1 1/2 tsp ground cumin
1 tsp salt
1/8 tsp pepper
3 cloves garlic finely chopped
Shake all ingredients in a tightly covered container.Makes about 1 cup
LIME DRESSING.
**************
4 tbsp olive oil
2 tbsp fresh lime juice
5 drops tobasco sauce
Few grains cayenne
1/8 tsp pepper
1/4 tsp salt
1 tsp celery salt
2 tsp suagr
Mix all ingredients,chill and shake well.
MEXI-RANCH DRESSING.
********************
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon milk
2 teaspoons minced tomato
1 1/2 teaspoons white vinegar
1 teaspoon minced canned jalapeno slices (nacho slices)
1 teaspoon minced onion
1/4 teaspoon dried parsley
1/4 teaspoon Tabasco pepper sauce
1/8 teaspoon salt
1/8 teaspoon dried dill weed
1/8 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon cumin
1/8 teaspoon chili powder
dash garlic powder
dash ground black pepper
Make the Mexi-ranch dressing by combining all of the ingredients in a medium bowl. Mix well until smooth, then cover dressing and chill it until needed.
MUSTARD AND DILL DRESSING.
**************************
1 tsp French's mustard
1 tbsp finely chopped fresh dill leaves
5 tbsp olive oil
1 tbsp wine vinegar
a pinch of sugar
salt and pepper
Put all ingredients in a screw top jar and shake well.
MUSTARD VINAIGRETTE DRESSING.
*****************************
1/2 cup white vinegar
1 tablespoon honey
1 tablespoon prepared Dijon-style mustard
1/2 teaspoon ground black pepper
2 teaspoons salt
2 teaspoons minced garlic
1 cup vegetable oil
4 drops hot sauce
In a small bowl, whisk together the vinegar, honey, mustard, pepper, salt, garlic, oil and hot sauce until thoroughly combined. Chill until serving.
PEPPERCORN PARMESAN DRESSING.
*****************************
3/4 cup mayonnaise
1/2 cup grated parmesan cheese
1/2 tsp sugar
1 1/2 tsp coarsely ground pepper
1/4 cup milk
Combine all ingredients in a small bowl,stirring with wire whisk until smooth.Cover and chill.
PINEAPPLE HONEY DRESSING.
FOR FRUIT SALADS
*****************
1/2 cup honey
1/4 cup lemon juice
1/4 tsp salt
3 tbsp crushed pineapple
Mix,chill and shake well.
POPPY SEED DRESSING.
********************
3/4 cup sugar
1/3 cup vinegar
1 tsp salt
1 tsp dry mustard
1 tbsp finely chopped onion
1 cup veg oil
1 1/2 tbsp poppy seeds
Place first 4 ingredients in food processor on med speed.Slowly add remaning ingredients and process 2 minutes.
RANCH DRESSING.
***************
3/4 c mayonnaise
1/4 c buttermilk
1/2 t garlic powder
1/4 t cayenne pepper
1/4 t freshly cracked black pepper
1 dash dried minced garlic
Mix well and refrigerate
RASPBERRY VINEGAR.
******************
(2) 12 ounce bags whole frozen raspberries
1 gallon white vinegar
sugar to taste
Place frozen raspberries in a large wide mouthed jar. (If you don’t have a wide-mouth jar around the house, a few well-washed plastic gallon milk jugs and a funnel work very well.) Warm vinegar and pour over raspberries, reserving approximately 1/2 a bag to add to gift bottles later. (Immediately return unused portion of raspberries to freezer to prevent thawing and freezing together.) Cover jar loosely and allow to stand for 8 days, shaking or stirring gently daily. Strain vinegar and funnel into gift bottles. For more intense color, add a few of the reserved berries to each gift bottle.
RUBY FRENCH DRESSING.
*********************
1 cup olive or veg oil
2/3 cup ketchup
1/2 cup sugar
1/2 cup white vinegar
2 tbsp finely chopped oniob
1 tbsp lemon juice
1 tsp salt
1 tsp pepper
1 tsp dry mustard
1 tsp paprika
Shake all ingredients in tightly covered container.Refrigerate at least 3 hours.Stor In refrigerator.Sake befor use.Makes 2 2/3 cup
SHALLOT AND HERB DRESSING.
**************************
/2 cup red wine vinegar
1/2 cup olive oil
1 tsp salt
Black pepper to taste
1 tbsp minced parsley
1 tsp minced chives
1/2 tsp chervil
1/2 tsp tarragon
2 tbsp shallots
Place all ingredients in a shallow bowl and mix well. Pour over salad. Makes 1 cup
STRAWBERRY VINEGAR.
*******************
1 pint strawberries, hulled and sliced
2 cups white wine vinegar
2 tablespoons sugar
In a bowl stir together the strawberries, the vinegar, and the sugar and let the mixture stand, covered, at room temperature for 2 days. Discard the strawberries with a slotted spoon and strain the vinegar through a fine sieve lined with a triple thickness of rinsed and squeezed cheesecloth into a bowl. Transfer the vinegar to a bottle with a tight-fitting lid and use it in salad dressings and marinades. The vinegar keeps in a dark, cool place indefinitely.
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SAUCE.
ALMONDINE SAUCE.
****************
Almonds chopped fine, but not quite powder.
Butter
Lemon juice
Worcestershire
Pan dripping
Sprinkle with black, red & white pepper.
Pour over fish and serve immediately.
APRICOT VOO DOO DIPPING SAUCE.
******************************
2 Tbl.Rice Wine Vinegar
¼ Habanero Pepper, seeded
1 Shallot chopped
2 Cloves Garlic chopped
8 oz Apricot Jam
1 Tbl. Dijon Mustard
1 Tbl. Olive Oil
1) Sauté the garlic, shallots and habanero in the olive oil for 2-3 minutes.
2) Add the apricot jam and mustard cook for 10 minutes.
BERNAISE SAUCE.
***************
Minced Shallots-1 tablespoon.
Red Wine Vinegar-2 tablespoons.
Dried Tarragon-2 teaspoon.
Egg Yolks-3.
Sweet Butter-1/4 lb. melted.
Cayenne Pepper-dash.
Salt-to taste.
Parsley-1 teaspoon minced.
Black Pepper-1/4 teaspoon.
In a saucepan combine the minced shallots, red wine vinegar and tarragon. Cook over a medium flame until the mixture is reduced in half. Allow to come to room temperature. In the top of a double boiler add in the egg yolks, the reduced shallot mixture, butter, cayenne, salt, parsley and black pepper. Wisk all the ingredients over a medium flame until smooth. Should begin to thicken after a few minutes. spoon the Béarnaise Sauce over a thick slice of beef. Serve with some delicious steamed asparagus.
BLACK BEAN SAUCE.
*****************
1 and 1/4 tbs cornstarch
3 tbs vegetable oil
a small pinch of Chinese hot chili oil
2 tbs ginger, finely chopped or minced
3 tbs Chinese black beans, finely chopped
10 scallions, use the whitish-green part(cut into 1 inch lengths)
1/2 cup of soy sauce
1/2 cup of water
1 tbs of rice vinegar
White rice to serve with this dish
Heat the oil in a wok or similar type pan. Add the ginger and the chili oil to stir-fry over high heat for 45 seconds. Add the Black beans with the soy sauce, water, nd vinegar and cornstarch. Cook until sauce thickens for about 2-3 minutes.
BLACKBERRY HOLLANDAISE SAUCE.
*****************************
For Hollandaise:
4 egg yolks
2 Tbl. fresh lemon juice
1 1/2 sticks sweet butter (12 oz.)
Dash salt, white pepper
For Blackberry Sauce:
2 cups blackberries
1 tsp. Dijon mustard
1/2 tsp. garlic, minced
1/2 tsp. shallot, minced
1 lemon, juiced
3 Tbl. Madeira wine
For Salmon:
1 lemon, quartered
Fresh mint
2 cups white wine
3 cups fish stock
(4) 6 oz. Salmon fillets
For Hollandaise:
Whisk egg yolks and lemon juice in top pan of double boiler. Place pan onto double boiler. (Water in bottom of double boiler should be simmering, and not touching top pan.) Whisk continuously until sauce just begins to thicken. Remove from heat and slowly pour melted butter in steady stream, continuing to whisk until all butter is incorporated. Add salt and white pepper. Set aside.
For Blackberry Sauce:
In small saucepan, combine blackberries (reserving some for garnish), mustard, garlic, shallot, lemon juice and Madeira. Reduce by one-fourth, stirring often to keep from scorching. Puree in a food processor; pass through a fine sieve. Set aside one quarter of the reduction for garnish. Fold the remaining portion into the 4-egg hollandaise.
BROWN BUTTER,RUM AND MANGO SAUCE.
*********************************
1/2 cup unsalted butter
1/2 cup macadamia nuts, coarsely chopped
1 tablespoon julienned fresh ginger
1 cup diced fresh mango
3/4 cup loosely packed fresh mint leaves
1/3 cup dark rum
Add the butter to the pan and cook until browned. Add the nuts, ginger, mango and mint leaves and sauté for 1 minute. Whisk in the rum and bring to a boil. Correct the seasoning, adding salt and pepper to taste.
CAJUN MAYONNAISE.
*****************
1/2 c Reduced-calorie mayonnaise
1/2 c Nonfat plain yogurt
1/2 ts Crumbled dried oregano
1/4 ts Garlic salt
1/4 ts Ground cumin
2 pn Cayenne pepper
2 pn Black pepper
Prepare 24 hours before using, for flavors to blend.
Combine all ingredients in a small bowl. Refrigerate, covered, until ready to use.
CHAMPAGNE SAUCE.
****************
1 1/2 cup(s) Champagne
2 tablespoon(s) Shallot(s), minced
2 Tomato(s), plum, diced
1/4 teaspoon Salt
1 cup Heavy cream
Parmesan, fresh, grated
Add champagne, shallots and tomatoes to pan and cook until liquid is reduced to 1/2 cup. About 8-10 minutes.
Add 3/4 cup of the cream and boil until slightly thickened...about 2 minutes. Add shrimp and mushrooms and heat through.Take remaining 1/4 of cream and toss with pasta.Spoon shrimp and sauce over pasta and top with Parmesan cheese.
CHICKEN FINGERS DIPPING SAUCE.
******************************
1/2 cup mayonnaise
1/4 cup ketchup
1/2 teaspoon garlic powder
1/4 teaspoon Worcestershire sauce
lots of black pepper
Mix together the mayo, ketchup and garlic powder blending well. Add Worcestershire sauce and blend well. Cover surface of sauce with black pepper until just coated. Blend well. Repeat process covering surface of sauce with black pepper and stir until blended well. Refrigerate for at least two hours prior to use to allow the flavors to mingle. Serve with chicken fingers!
CHICKEN WING SAUCE.
*******************
1 1/2 cup sugar
2 cup water
3/4 cup mustard
1/4 cup ketchup
1/2 cup vinegar
2 tbsp forzen orange juice concentrate
1 cup honey
2 tbsp hot sauce
1 tbsp flour
1 tbsp crushed red pepper flakes
Simmer over low heat for 2 hours. Good over any kind of chicken.
CHIMICHURRI STEAK SAUCE.
************************
3 cloves garlic, peeled 1 1/2 cups chopped parsley (1 large bunch, about 5 ounces)
2 tablespoons (1 ounce) red wine vinegar
1 teaspoon salt
1 teaspoon ground black pepper
4 tablespoons (1 3/4 ounces) olive oil
1 teaspoon hot pepper flakes or half of a small hot pepper (such as jalapeño), seeded
Crush or mince the garlic. Clean the parsley, removing the tough stem ends. Chop the parsley medium-fine, then mix it with the remaining ingredients. A food processor works well here; place the parsley leaves (and small stems) in the bowl of your food processor, add the remaining ingredients EXCEPT the oil, and pulse a few times, till the mixture is coarsely combined (don't let it get smooth). Stir in the oil, and keep the sauce refrigerated until you're ready to use it; it can be prepared 1 to 2 days ahead of time.
CHINESE HOT MUSTARD.
********************
Two teaspoons mustard powder (Colemans or similar),
1 teaspoon whiteflour,
1 teaspoon brown sugar,
1 teaspoon white vinegar,
salt to taste,
drops of sesame oil.
Mix with water to obtain desired consistency. Adjust
the mustard/flour ratio for desired heat. Just like the stuff you get in a Chinese restaurant.
CHIPOTLE SAUCE.
***************
1 Small can (7-ounce) chipotle peppers in adobo sauce
2 14-½-ounce cans Chopped tomatoes
2 T Olive oil
½ C Minced fresh cilantro
Combine all ingredients and puree in a blender
CITRUS SAUCE FOR FISH.
**********************
1 1/2 pounds favorite fish fillets
3 tablespoons butter, melted
2 tablespoons orange juice
2 tablespoons lemon juice
2 tablespoons soy sauce
1 teaspoon orange peel
1 teaspoon lemon peel
1 garlic clove, minced
Place the fish fillets in a buttered baking dish. In a bowl combine all the other ingredients. Spoon over the fish fillets. Cover with aluminum foil. Bake at 375F. degrees for 8 minutes. Plate and drizzle pan juices over the fish.
COCONUT SHRIMP DIPPING SAUCE.
*****************************
Marmalade Dipping Sauce
1/2 C. orange marmalade
2 tsp. stone-ground mustard (with
whole-grain mustard seed)
1 tsp. prepared horseradish
Dash of salt
In a small bowl, mix all ingredients together. Cover and place in refrigerator 1 hour at least before serving.
COCKTAIL SAUCE.
***************
2/3 cup chili sauce
1/4 cup lemon juice
3 tbs prepared horseradish
2 tsp worcestershire sauce
1/4 tsp hot sauce
Combine all ingredients,stirring until smooth.Cover and chill at least 2 hours. Makes 1 cup
CREAMY HORSERADISH DIPPING SAUCE.
*********************************
1/2 cup mayonnaise
1 tablespoon prepared horseradish
2 teaspoons white distilled vinegar
1 teaspoon water
1 teaspoon paprika
1 teaspoon ketchup
1/4 teaspoon medium grind black pepper
1/4 teaspoon dried oregano
1/4 teaspoon cayenne
1 dash garlic powder
1 dash onion powder
CREAMY HORSERADISH SAUCE.
*************************
Heavy Cream-1/3 cup.
White Horseradish-2 tablespoons.
Fresh Parsley-1 1/2 teaspoons, finely chopped.
White Wine Vinegar-2 tablespoons.
Salt-to taste.
Place in a small bowl the heavy cream, horseradish, parsley, white wine vinegar and a dash or salt. With a spoon mix until well blended. Cover with plastic wrap and store in the refrigerator. Bring the sauce to room temperature by letting it rest out on a counter. Mix to blend and serve
CREAMY JALAPENO LIME SAUCE.
***************************
3 C. ranch dressing
1/4 C. roasted green chiles (I'm sure canned would be ok)
1/4 C. sliced jalapeños (from a can)
3 T. fresh cilantro leaves
1/2 tomato, diced (preferably Roma)
Pulse all ingredients in a blender in batches until smooth. Chill and use as needed. Makes about 4 cups.
CREAMY PESTO SAUCE.
*******************
1/2 cup butter
2 cups heavy cream
1/2 teaspoon ground black pepper
1 cup grated Parmesan cheese
1/3 cup pesto
In a large skillet, melt the butter over medium heat. Stir in cream, and season with pepper. Cook 6 to 8 minutes, stirring constantly.
~ Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed. Blend in the pesto, and cook for 3 to 5 minutes, until thickened.
CREOLE SAUCE.
*************
2 Tbs (30 ml) olive oil
1 medium onion, finely chopped
2 bell peppers (capsicum), seeded and finely chopped
3 ribs celery, finely chopped
1 small bulb fennel (anise), cored and finely chopped
3 - 6 cloves garlic, finely chopped
2 cans (15 oz, 425 g each) canned tomatoes
with the liquid
1 Tbs (15 ml) sugar
2 bay (laurel) leaves
1 tsp (5 ml) dried thyme
1 tsp (5 ml) dried oregano
Salt and freshly ground pepper to taste
Cayenne pepper to taste
Optional ingredients:
1/2 cup (125 ml) red wine
1/4 cup (60 ml) dry sherry
1/4 cup (60 ml) diced ham
1/4 cup (60 ml) chopped green olives
3 Tbs (45 ml) chopped capers
Heat the olive oil in a saucepan over moderate heat. Saute the onion, bell peppers, celery, fennel, and garlic until tender but not brown, about 5 minutes. Add the remaining ingredients and simmer uncovered until the sauce has reduced and thickened, 45 minutes to 1 hour.
Makes about 3 cups (750 ml).
DIJON CREAM SAUCE.
******************
1/2 cup sour cream
1/8 teaspoon white pepper
1/2 cup white wine (or chicken broth)
1 shallot, finely chopped
1 cup half-and-half
1/4 cup flour
1 tablespoon Dijon mustard
In a small saucepan over medium heat, mix the wine and shallot, and bring to a boil. Reduce heat, and simmer 10 minutes, until liquid is reduced by about 2 tablespoons. In a small bowl, thoroughly blend the half-and-half and flour, and stir into the wine mixture. Return the mixture to a boil, stirring constantly. Reduce heat fold in sour cream, and continue to cook and stir until thickened.
Remove the wine and cream mixture from heat, and mix in the Dijon mustard. Pour evenly over the salmon to serve.
DILL LEMON BASTING SAUCE.
*************************
1/2 cup lemon juice
1/2 stick(1/4 cup) butter
1 tbsp chopped fresh dill, or 1 tsp dried dill weed
1/2 tsp salt
1/4 tsp fresh ground black pepper
In a small saucepan combine lemon juice, butter, dill, salt and pepper. Heat to bubbling. Cool to lukewarm before using. Use on chicken or fish.
FRA DIABOLO SAUCE.
******************
8 fresh parsley sprigs, leaves only
1 garlic clove, minced
1/2 C. fresh sweet butter
1/4 C. olive oil
3/4 lb. onions, peeled and diced
Pinch of salt
1/4 teaspoon crushed red pepper
1/3 teaspoon ground black pepper
4 C. Marinara sauce
Chop the parsley and the garlic together. Combine the butter and the olive oil in a large skillet and heat. Add the onions and saute over a low heat until just starting to brown. Cook for 10 minutes. Add salt, red and black pepper and the marinara sauce. Stir, cover and cook for 10 minutes longer. Uncover and cook slowly for another 20 minutes.
FRESH GARLIC BUTTER.
********************
1 pound butter, room temperature
2 tsp. fresh parsley, chopped
6 garlic cloves
Ground black pepper to taste
a squeeze of lemon juice
Blend all ingredients. Wrap and either
freeze or refrigerate for use right away.
Good on bread, fish, vegs etc
FRESH TOMATO SAUCE.
*******************
3 lbs. ripe tomatoes, quartered
3 tbls. fresh chopped basil
1 tsp. extra virgin olive oil
Salt and freshly cracked black pepper
Put tomatoes in a heavy pan with the basil. Cover and cook over medium heat. Add the basil. When the tomatoes have broken down after about 10 minutes pass them through a food mill or pulse them in a blender. Return to pot stirring frequently until the desired thickness. Stir in the olive oil. Season with salt and pepper to taste.
GARLIC PIZZA DIPPING SAUCE.
***************************
Garlic Pizza Sauce
3 tbsp olive oil
1/2 cup onion; minced, 1 Med.
1/2 green pepper; minced
3 cloves garlic; large, minced
1 1/2 cup water
6 oz. can tomato paste
1/2 tsp basil, dried
1/2 tsp oregano, dried
1 tsp parsley, dried
salt and pepper, to taste
Pour the oil into a deep, heavy skilled over medium-high heat. Add the onion and green pepper then cook and stir for about 5 minutes.Add the garlic and continue to cook, stirring, until the vegetables are tender.Add the water and then stir in the tomato paste. Sprinkle the sauce with the basil, oregano, and parsley. Lower the heat and let simmer for about 5 minutes.Add the salt and pepper to taste. If desired, add 2 to 3 dashes of hot pepper sauce. Let simmer, stirring often, about 30 minutes or until the sauce if very thick
GORGONZOLA SAUCE.
*****************
1 cup heavy cream or half & half
4 oz (100 g) Gorgonzola cheese, or other good quality blue cheese
Salt to taste
2 Tbs (30 ml) freshly grated Parmesan cheese
Bring the cream to a low boil in a saucepan large enough to hold the cooked pasta. Boil gently, uncovered, for 10 to 15 minutes, until reduced in volume by about half. Add the remaining ingredients and stir until the sauce has thickened slightly. Add the cooked pasta to the pot and stir to coat with the sauce. Serve immediately. Serves 4 to 6.
HERB SAUCE FOR VEGETABLES.
**************************
1/2 cup butter
2 tablespoons lemon juice
1 clove garlic, crushed
1 tablespoon chopped chives
1/4 tsp. oregano
1/4 tsp. salt
dash pepper
Melt butter, add other ingredients and simmer for 3-5 minutes. Pour over cooked vegetables
HERBAL BUTTER MIX.
******************
1 tbsp dried chives
1 tbsp dried basil
1 tbsp dried parsley
1 tsbp dried tarragon
1 tsbp dried rosemary
1 tbsp dried marjoram
1 tsp garlic powder
1/2 tsp lemon juice power
Combine all ingredients in order given and store in airtight container. If lemon powder in unavailable, wait and add lemon juice when making butter.
HONEY BARBECUE DIPPING SAUCE.
*****************************
1 1/2 cups ketchup
1/3 cup white vinegar
1/8 cup molasses
1/8 cup corn syrup
1/4 cup honey
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1 teaspoon MSG
1/4 teaspoon of chili powder
In a sauce pan combine all of the above and bring to a simmer. Simmer for 5 minutes and keep warm.
HOLLANDAISE SAUCE.
******************
fresh lemon juice (1/2 or whole lemon depending on size of lemon)
1/2 c sweet butter (maybe a little more)
2 eggs
1/4 tsp salt
Squeeze lemon and set juice aside. Slowly melt butter in a small saucepan and set aside. Put eggs in a double boiler that is over (NOT in) smiling boiling water and whisk constantly until you see the eggs get frothy and starting to thicken slightly - about twice as thick. But you don't want to go as far as even beginning to get scrambled eggs.
After parcooking the eggs, whisk in juice of 1/2 a lemon.
Remove double boiler from heat but leave it over the hot water. Gradually whisk in the reserved butter (add butter very slowly at first). Stir constantly and keep scraping down sides of double boiler. Whisk in salt. Whisk until sauce is the desired thickness. Serve immediately.
HONEY MUSTARD SAUCE.
********************
3/4 C. sour cream
1/3 C. mayonnaise
1/3 C. prepared mustard
1/3 C. honey
1 T. lemon juice
Salt and pepper to taste
Mix mayonnaise, sour cream and mustard with wire whisk. Add honey, lemon juice, salt and pepper, stirring until well combined.
HONEY MUSTARD SAUCE 2.
**********************
4 Tbsp. Hot Mustard, Mr. Mustard
6 Tbsp. Mayo
4 Tbsp. honey
4 Tbsp. chives
Mix well and serve. This does taste better if you allow it to sit for a couple of hours, or even overnight.
HOT DOG CHILI/SAUCE.
********************
1 lb hamburger meat
4 medium onions, diced
4 TBSP yellow mustard
3 tsp. brown sugar or white, I use brown
2 tsp. apple cider vinegar
2 tsp. chili powder
1 cup catsup,
salt to taste
Soak meat in water in large bowl in refrigerator for 2 hours. Drain. Brown in skillet and drain off grease. Add rest of ingredients Stir until smooth. Cook slowly for about an hour or until its as thick as you like.
|
JELLY AND JAM.
BLACKBERRY GINGER PRESERVES.
****************************
10-11 cups blackberries
3 Tablespoons grated fresh ginger
½ cup orange juice
7 cups sugar
zest of one orange
In a large pot, place berries and gently mash with wooden spoon. Warm over low heat 15 minutes to extract juices. Add ginger and orange juice and gently warm over low heat. Bring mixture to a boil and add sugar one-half cup at a time stirring constantly. Add orange zest. Allow mixture to boil 10-20 min. until it reaches 220 degrees F on a candy thermometer or passes the jelly test. Remove from heat. Ladle into hot sterilized jars and process according to manufacturer’s directions.
BLACKBERRY JAM WITH ADDED PECTIN.
*********************************
4 cups crushed blackberries (about 1 ½ quarts whole berries)
2 Tablespoons lemon juice
1 box (1 ¾ or 2 ounces) powdered pectin
6 cups sugar
Wash 6 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs. In large non-aluminum pot, combine the crushed berries, lemon juice and pectin. Bring to a full rolling boil over high heat, stirring constantly. Quickly add sugar, still stirring. Return to a full rolling boil that cannot be stirred down; then boil, stirring for 1 minute. (If using a 2-ounce box of pectin, boil for 2 minutes). Remove from heat and skim off any foam. If preparing jam for the pantry, ladle into 1 hot jar at a time, leaving a ¼-inch headspace. Wipe jar rims with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling water bath for 10 min(15 min. at 1000-6000 ft.; 20 min. above 6000 ft.).
If preparing for freezer or refrigerator, ladle the jam into clean jars ( or freezer containers leaving a ½-inch headspace); apply lids. Let stand for 12-24 hours at room temperature; freeze or refrigerate. Makes about 6 half-pints. Storage time: Processed, up to 1 year; unprocessed, up to 1 month in a fridge, up to 1 year in a freezer.
BLACKBERRY LIME JAM.
********************
4 cups Marionberry seedless puree or jam stock
2 Tablespoons lime juice
1-3/4 package fruit pectin
6 cups sugar
Combine jam stock, lime juice and pectin in an 8 quart saucepan. Bring to a full rolling boil, stirring constantly. Add sugar all at once. Cook and stir on high heat until mixture once again comes to a full rolling boil. Boil hard for 1 minute. Remove from heat, skim off foam and put into jars and seal.
BLACKBERRY SYRUP.
*****************
2 cups blackberry juice (from approximately 1-1/2 quarts blackberries
2 cups sugar
2 cups white corn syrup
Measure juice into 6 or 8-quart pot. Heat juice to boiling; add sugar, stirring until dissolved. Add corn syrup, heat to boiling, and simmer about five minutes. Pour into hot, sterilized jars. Seal lids with screw bands. Place in boiling water bath 10 minutes.
CHERRY FREEZER JAM.
*******************
1 1/2 lb Sweet cherries
2 tbsp Lemon juice
4 1/4 cup Sugar
1 small box pectin
3/4 cup Water
Remove stem and pits from cherries. Finely chop in 1/8 inch pieces ending up with (2) cups of prepared cherries.
Combine fruit, lemon juice and sugar in a bowl. Set aside for 10 minutes. Mix water and the pectin together in small saucepan. Bring mixture to a boil over HIGH heat, stirring constantly. Add in fruit,lemon juice and sugar and continue
boiling for 1 minute. Stir constantly for 3 more minutes. Pour into Freezer containers, cover with lids and allow to stand at room temperature for 24 hours. Store in freezer. After opening, store in refrigerator up to 3 weeks.
CORNCOB JELLY.
**************
12 red corncobs
2 quarts water
1 package jelly thickener
3 cups sugar
Boil broken cobs in water for 30 minutes. Remove from heat; strain juice to make 3 cups. Add jelly thickener; bring to a rolling boil. Add sugar; boil 5 minutes or to jelly stage. Ladle into sterilized glasses. Pour 1/4 inch paraffin on top. I know this is a strange one but its very popular around here .A lot of people make it.
FRESH STRAWBERRY JAM.
*********************
5 cups fresh California strawberries, stemmed
4 cups of sugar
3/4 cup water
1 package (1 3/4 ounces) powdered fruit pectin
Crush strawberries completely. Measure 2 cups strawberries with juices into bowl. Thoroughly mix in sugar; set aside 10 minutes. Combine water and pectin in saucepan. Bring to boil and boil one minute, stirring constantly. Stir pectin mixture into strawberries; continue stirring 3 minutes. Ladle quickly into sterilized freezer jars or containers, allowing 1/2-inch headspace. Cover lids. Let stand at room temperature 24 hours. Store in freezer. If jam is to be used with 2 or 3 weeks, store in refrigerator. Makes 2 1/2 cups.
HERB HONEY.
***********
1 tbsp of fresh herb: rosemary, mints,
lavender, sage, thyme or anise seeds work well.
(You may use 1 tsp. dried also)
1 pint honey
Sterilized jars (canning jars work well)
Bruise fresh leaves or seeds slightly and place
on the bottom of a small saucepan. Pour room
temperature honey into the pan and cook over
low heat. Stir the mixture JUST until the honey
is warm-about 2 minutes. High heat will damage
the honey. Pour into sterilized jars and seal
tightly. Store the jars at room temperature for
about 1 week to allow flavors to blend. Rewarm
the honey and strain the herb leaves out. Recap
and use or give as gifts.
KEY LIME JELLY.
***************
1 cup key lime juice, strained
2 cup water
4 2/3 cup sugar
5 oz. liquid pectin
Combine juice, water and sugar in large kettle and bring to boil.Add pectin and bring to a boil. Boil for 1 minute. Remove from heat. Skim top .Ladle into hot sterile jars and seal
MARIONBERRY JAM.
****************
4 cups mashed Marionberries
7 cups sugar
½ bottle liquid pectin
Combine mashed berries and sugar in large pan. Mix well. Place over high heat and bring to a full boil stirring constantly. Boil hard for one minute. Remove from heat, stir in liquid pectin, and stir and skim for 5 minutes. Ladle into hot sterilized jars, seal and process in a boiling water bath for five minutes.
MARIONBERRY JELLY.
******************
About 2-1/2 quarts ripe Marionberries
7-1/2 cups sugar
1 bottle liquid pectin (6 ounces)
Wash berries and crush thoroughly. Heat. Place in jelly cloth or bag, press out juice and measure. Pour 4 cups juice into very large saucepan and add sugar. Mix well and bring to a rolling boil, stirring constantly. Add liquid pectin and boil hard for one minute, stirring constantly. Remove from heat and skim with a metal spoon. Pour quickly into hot sterilized jars and seal with paraffin or regular canning lids.
ORANGE JELLY.
*************
1 pkg. powdered pectin
2 cups lukewarm water
6 oz. frozen orange juice concentrate, thawed
2 1/2 cups + 2 cups sugar , divided
1/4 cups fresh lemon juice
Mix the pectin slowly into the lukewarm water
in a 2 quart bowl. Stir constantly until dissolved.
Let stand 45 minutes. Stir occasionally but do
not beat. Pour orange concentrate into a 1 quart bowl.
Add the lemon juice and 2 1/2 cups of the sugar.
Mix thoroughly. All the sugar will not dissolve.
Add the remaining 2 cups of the sugar to the dissolved pectin. Stir until all the sugar is dissolved
Mix the juice mixture with the pectin mixture. Stir
constantly until all sugar is dissolved Pour into can or freeze jars, leaving 1/2" space at top. Adjust caps. Let stand until set, up to 24 hours. Freeze or refrigerate.
Makes about 4 half pints.
PINEAPPLE LIME JAM.
*******************
4 cups finely chopped fresh pineapple
1 3/4 cups sugar
3 tbsp lime juice
1 tsp grated lime peel
In a saucepan, combine all ingredients. Bring to a boil over medium heat, stirring occasionally. Boil until thickened, about 40 minutes. Pour into hot jars, leaving 1/4 inch headspace. Adjust caps. Process for 15 minutes in a boiling water bath.
QUICK RASPBERRY JELLY.
**********************
2 (10 oz.) cans of juice
¾ cup water
2 cups sugar
1 (6 oz.) bottle liquid pectin
5 (1/2) pint jars
Combine raspberry juice, water, sugar in heavy saucepan. Bring to boil on high heat stirring constantly. Stir in pectin and quickly bring to a full rolling boil (liquid will continue to boil when stirred). Boil 1 minute. Remove from heat, skim off foam. Pour into jars and cover. Process 5 minutes.
RASPBERRY RHUBARB JAM.
**********************
3 cups whole, fresh or frozen unsweetened raspberries
1 cup chopped rhubarb
2 Tablespoons lemon juice
1 package (1-3/4 package) powdered pectin, plus 2 Tablespoons from another package, same size
8 cups sugar
Rhubarb contains a lot of water. Before adding anything, simmer the raspberries and rhubarb for about 8 minutes, to allow the rhubarb to give up some of the liquid. Let the mixture cool. While the fruit is cooling, wash 9 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs. Stir the lemon juice and pectin into the cooled fruit. Bring to a full rolling boil that cannot be stirred down. Add the sugar, stirring constantly. Return to a full rolling boil and boil for 1 minute. Remove from heat. Ladle the jam into 1 hot jar at a time leaving a ¼ inch headspace. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling water canner for 10 minutes (15 minutes at 1000-6000 ft.).
REDUCED SUGAR BERRY JAM.
************************
6 pounds berries
½ cup water
1-3/4 to 2 pounds cane sugar (to taste)
1 level Tablespoon + 2 level teaspoons Pomona’s Pectin
¼ teaspoon to 3 teaspoons citric acid (to taste)
Combine the berries and water in a large stainless steel pot. Begin heating over high or medium-high heat. Stir occasionally. Don’t let the fruit burn! In a small bowl combine pectin and ½ cup of the sugar. Mix thoroughly. When the fruit is hot (160-180 degrees) slowly sprinkle in the pectin mixture while stirring. A small sifter with a squeeze handle works well. Continue heating while adding the pectin. Bring the fruit/pectin mix to a boil (195-200 degrees). Boil moderately for two minutes with frequent or constant stirring. Turn the heat completely off. Add the balance of the sugar while stirring. Add the citric acid, if used. Check the taste and adjust sugar and acid if necessary. The final addition of the sugar should cool the jam to the filling temperature of 160-170 degrees. Do not allow the jam to cool below 160 degrees in the pot. You may have to add low heat to hold the jam at 160-170 degrees during the filling. Skim off any foam then fill sterile jars. Cap each one immediately after it is filled. Process the filled jars in a boiling water bath for about 5 minutes. Allow to cool undisturbed for 12 hours. Check the seals.Shelf Life Low sugar jams have shorter shelf lives than regular jams. If possible store unopened jars in the refrigerator. Opened jars must be refrigerated.
REGULAR RASPBERRY JELLY.
************************
Berries
Lemons
Sugar
½ pint sized jars
Crush berries in heavy pan, cover and simmer until tender. Drain overnight through cheesecloth or old pillowcase to be discarded. Can use pulp for vinegar.
Use 4 to 5 cups of juice at a time. Bring to boil, add 1 Tablespoon lemon juice to each cup of juice. Add ¾ cup sugar for each cup of juice. Bring to rolling boil. Jelly test by dipping spoon into hot mixture, when 2 heavy drops form as it sheets off spoon, jelly will set. Remove from heat and skim. Pour into jars and cover. Process for 5 minutes.
STRAWBERRY FREEZER JAM.
***********************
1 box Sure-Jel
1 cup water
6 1/2 cups sugar
3 1/2 cups mashed fresh strawberries
1 teaspoon lemon juice
Bring Sure-Jel and water to a boil in a large saucepan or Dutch oven over medium heat; stir continuously for 1 minute. Remove from heat, add sugar, strawberries and lemon juice. Let stand in saucepan in refrigerator for 24 hours, stirring several times. Ladle jam into clean containers and freeze. This is sooo good
STRAWBERRY TARRAGON JAM.
************************
5 cups crushed strawberries
4 cups granulated sugar
1/2 cup finely chopped tarragon leaves
In a heavy saucepan, combine sugar & strawberries, slowly bring to a boil, stirring constantly. Add chopped tarragon leaves. Reduce heat & simmer, stirring often until thickened. Skim off foam & ladle into hot, sterilized
jars & seal. Makes 5 1-cup jars.
THE ULTIMATE BLACKBERRY
RASPBERRY PRESERVE.
*******************
Small batches
12-inch skillet
4 heaping cups red raspberries (1 lb. 6 oz.) or any blackberry or raspberry variety (such as Marionberry or Loganberry)
3-1/2 cups sugar (1 lb. 4 oz.)
1/3 cup strained fresh lemon juice
1 teaspoon butter
Sort fresh berries, discarding any that are soft, moldy or otherwise suspect. Rinse them and drain them well. Thaw frozen raspberries, saving all their juice. Stir the berries (including the juice from thawed berries), the sugar and lemon juice together in a bowl, using a rubber spatula; let the mixture stand, stirring gently once or twice, until the sugar has dissolved, about 2 hours (many times I let it sit all day in the refrigerator or overnight). Wash 4 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs. Scrape the mixture into a large skillet or sauté pan. Add the butter. Bring the mixture to a boil, stirring constantly with a straight-ended wooden or nylon spatula, and boil rapidly for 6 minutes. Remove from heat. The butter helps reduce foam, but if some remains after you’ve removed the skillet from the burner and let the jam settle for about 10 seconds, skim it off. Ladle hot preserves into 1 hot jar at a time, leaving ¼-inch headspace. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 10 minutes (at 1,000 to 3,000 ft-process for 15 minutes; 3,000 to 6,000 ft-20 minutes; above 6,000 ft.-for 25 minutes)
TRIPLE BERRY JAM.
*****************
1 quart strawberries
1 quart red raspberries
1 pint blackberries (any type)
7 cups sugar
½ teaspoon butter or margarine, if desired (added to reduce foaming)
1-3 oz. Pouch Certo Liquid Fruit Pectin
Wash 8 half-pint or 4 pint jars. Keep hot until needed. Prepare lids as manufacturer directs. Discard stems and crush enough strawberries to measure 2 cups of crushed berries. Crush enough raspberries to measure 1 cup. Crush enough blackberries to measure 1 cup. Add the prepared fruit to a 6 or 8-quart saucepan. Stir in the sugar and butter or margarine. Stirring constantly, bring the mixture to a full rolling boil ( a boil that doesn’t stop bubbling when stirred) on high heat. Stir in pectin quickly. Return the mixture to a full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a metal spoon. Ladle the jam into 1 jar at a time, leaving a ¼-inch headspace. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling water canner for 10 minutes (15 minutes at 1000-6000 feet: 20 minutes above 6000 feet).
SALSA-FRUIT SAUCE.
APPLE CRANBERRY SAUCE.
**********************
ounces fresh or frozen cranberries (1/2 package)
4 large apples, cored, peeled and diced into chunks
1/2 C water
1 C sugar (adjust depending on tartness of apples)
Place all ingredients in a sauce pot and bring to a boil. Simmer until apple chunks are just tender. Sauce will thicken and color will blend as it cools. Makes 6 servings.
BASIC BERRY PUREE.
******************
4 cups berries
1/3 cup fruit liqueur
2 Tablespoons lemon juice
OR 2-3 cups raspberries or blackberries
1/4 cup fruit liqueur
1/3 cup sugar to taste
Puree raspberries or blackberries in a food processor and pass them through a fine non-reactive strainer over a bowl. Use the back of a wooden spoon or rubber spatula to press it through the sieve. Discard the seeds. Scrape the puree from underneath the mesh. Add sweetener and citrus or liqueur to taste. A rule of thumb for sweetening is about 2 Tablespoons sugar per cup of whole berries.
BLACKBERRY ANCHO CHILI SAUCE.
*****************************
4 tablespoons unsalted butter
2 celery stalks, finely diced
1 medium carrot, finely diced
2 small yellow onions, finely diced
1 T. black peppercorns and 1 T. juniper berries tied in bag for easy removal
1 cup Ruby Port
1 cup red wine
1 cup cranberry juice concentrate
1 strip crisp bacon, crumbled
1/2 cup ancho chile puree, recipe follows
3 T. seedless blackberrry jam
5 cups chicken stock
Melt the butter in a medium non-reactive saucepan over medium heat. Cook the celery, carrot, and onions until soft. Add the peppercorns and juniper berries, port, red wine, cranberry juice, ancho puree, and stock and cook over high heat, stirring occasionally, until reduced by half. Remove pepper and juniper berry bag. Strain into a clean pot, reserving the vegetables to be served with the mear. Add the blackberry jam and crumbled bacon and cook over medium heat briefly til jam is warm.
Ancho Puree:
3 ancho chiles
2cups boiling water
1 teaspoon minced garlic
1 tablespoon chopped fresh cilantro
Combine the ancho and water in a small bowl and let stand 1 hour. Drain well, reserving the soaking liquid. Remove the seeds and stems and puree in a food processor with the garlic, cilantro, and about 1/2 cup of the liquid, or more if needed. This can be served with pork, chicken or lamb. For ease of preparation, serve with Uncle Ben's wild and white rice combination, adding 1/3 c. dried cranberries to mix.
BLACKBERRY SYRUP.
*****************
2 cups blackberry juice (from approximately 1-1/2 quarts blackberries
2 cups sugar
2 cups white corn syrup
Measure juice into 6 or 8-quart pot. Heat juice to boiling; add sugar, stirring until dissolved. Add corn syrup, heat to boiling, and simmer about five minutes. Pour into hot, sterilized jars. Seal lids with screw bands. Place in boiling water bath 10 minutes.
CIDER APPLE SAUCE.
******************
1 quart cider
1/2 cup sugar
3 quarts peeled and quartered apples
Boil cider down until you have three-quarters of a quart. Add sugar, then apples. Cook very slowly for about two hours. Do not stir. When apples are very soft turn into a bowl to cool. If desired, add just a little more cider.
CRANBERRY CHUTNEY.
******************
16 ounce can whole berry cranberry sauce
½ cup raisins
½ cup peeled, diced apple
¼ cup + 2 Tablespoons sugar
¼ cup + 2 Tablespoons vinegar
1/8 teaspoon allspice
1/8 teaspoon ginger
1/8 teaspoon cinnamon
dash ground cloves
Combine all ingredients in a medium saucepan. Cook on medium heat, stirring occasionally, until the apples are tender and sauce has thickened slightly, about 30 minutes. Makes 2 ½ cups.
CRANBERRY ORANGE SAUCE.
***********************
Fresh Cranberries-12 oz.
Sugar-1 cup
Water-3/4 cup
Frozen Concentrated Orange Juice-2 Tablsp.
Crushed Pineapple-8 oz.
Cinnamon-1 tsp.
Butter-1 Tablsp.
Pure Vanilla Extract-1 tsp.
Clean and rinse cranberries. In a saucepan combine the sugar, water orange juice, pineapple and cinnamon. Bring to a boil. Add in cranberries and bring back to a boil, stirring constantly. Simmer until all the cranberries have popped (about 10 minutes). Remove from heat and add butter and pure vanilla extract. Stir until combined. Cool and refrigerate.
CRANBERRY PLUM SAUCE.
*********************
1 c Jellied cranberry sauce
1 tb Rice vinegar
1/4 c Plum preserves
1 ts Horseradish
1/8 ts Cinnamon
1/8 ts Salt
In a medium saucepan, mix all ingredients. Whisk mixture over medium heat until well-blended and hot. Pour into small serving bowl. Serve warm as a dip for chicken skewers
CRANBERRY RELISH.
*****************
1 bag cranberries
3 apples
3 oranges
3 cups sugar
Chop cranberries in blender. Peel and cut the apples and oranges. Pour the sugar over the three fruits and let them stand for a while. Stir. This is good for Thanksgiving and Christmas. Recipe submitted by Sheryl Simmons
CRANBERRY SALSA.
****************
½ cup water
1 cup sugar
12 ounce package fresh or frozen cranberries
1 teaspoon dried cilantro
¼ teaspoon ground cumin
¼ cup red onion, chopped
2 teaspoons lime juice
For mild heat: add ½ Fresno chili pepper, chopped
For medium heat: add 1 re-hydrated New Mexico or Anaheim chili, chopped For fiery hot heat: add ½ habanero chili, (seeds, stem and ribs removed) and finely chopped. Combine water and sugar in a medium saucepan. Bring to a boil over medium heat. Add the cranberries and return to boil. Without stirring, gently boil for 10 minutes. Pour into a medium glass mixing bowl and gently stir in remaining ingredients. Place plastic wrap directly on the salsa. Cool to room temperature and refrigerate. Best if served at room temperature.
CRANBERRY WALNUT SAUCE.
***********************
1 lb. of fresh cranberries
1 3/4 cups of sugar
Grated rind of one grapefruit
1/3 cup of grapefruit juice
1/3 cup of finely shredded ginger
1/2 cup of coarsely chopped walnuts
Combine all ingredients, except walnuts in a pan. Cover and bring to a boil. Lower heat and simmer until cranberries pop. Remove from heat and set aside. Toast walnuts in the oven for about 10 minutes at 350 degrees. Cool and add to cranberries. Chill before serving.
DRIED CHERRY AND APPLE CHUTNEY.
*******************************
Vegetable Oil-1tablespoon.
Red Onion-1 cup chopped.
Fresh Ginger-1 tablespoon finely chopped.
Red Pepper Flakes- 1/4 teaspoon.
Dried Cherries- 1/3 cup.
Brown Sugar-1 tablespoon.
Salt- 1/4 teaspoon.
Water- 3/4 cup.
Green Apple-1 large cored and finely chopped.
Cornstarch- 3/4 teaspoon.
Balsamic Vinegar-1teaspoon.
Heat the vegetable oil in a large skillet on a medium flame. Add the onion, ginger and red pepper flakes. Sautee for 5 minutes. Add to the pan the dried cherries, brown sugar and salt. Stir until well incorporated. Stir in the water and cook covered for another 5 minutes. Add the chopped apple and cover. Continue cooking for 7 minutes until the apple begins to soften. Mix the cornstarch with a few teaspoons of water until dissolved. Add the cornstarch mixture to the pan and stir the mixture until coated and slightly thickened. Remove from the flame and stir in the balsamic vinegar. Allow to cool and refrigerate.
FAVORITE RASPBERRY SAUCE.
*************************
1, 12 oz. Pkg. Whole frozen raspberries (about 2-1/2 cups)
4 Tbl. Chambord or black raspberry liqueur
1/3 cup sugar
Thaw berries, then puree in food processor or blender. Strain to remove seeds. Stir in liqueur and sugar. Refrigerate until ready to serve. (Best if made 24 hours ahead).
FRESH NECTARINE RELISH.
***********************
2 lb Nectarines, seeded and diced
1 c Walnuts, chopped
1/2 c Dark seedless raisins
1/2 c Packed dark brown sugar
1/4 c Diced crystallized ginger
2 Tablespooons lemon juice
1/2 ts Salt
In large bowl combine all ingredients. Cover with plastic wrap. Refrigerate at least 3 1/2 hours to blend flavors. Serve relish as accompaniment to chicken, pork, duck or ham Recipe submitted by Dee.
FRESH PEACH SALSA.
******************
2 cups chopped, peeled fresh peaches
1/4 cup chopped sweet onion
3 tablespoons lime juice
2 to 3 tablespoons finely chopped, seeded fresh jalapeno peppers
1 clove garlic, minced
1 tablespoon snipped fresh cilantro
1. In a medium mixing bowl stir together peaches, onion, lime juice,peppers, garlic, and cilantro. Cover and chill for 1 to 2 hours. Makes 2
cups (sixteen 2-tablespoon servings).
Recipe submitted by Marla
FRESH RASPBERRY DESSERT SAUCE.
******************************
2 Tablespoons cornstarch
¼ cup Chambord, Cointreau, or port
4 cups raspberries
½ cup sugar
In a small saucepan, combine cornstarch and liqueur. Add raspberries and sugar. Stir over low heat until mixture simmers and thickens.
GREEN TOMATO RELISH.
********************
1 small sweet onion, chopped
2 medium green tomatoes, diced
1/4 t. sugar
1 T. white vinegar
1 t. hot sauce
1/2 t. lemon juice
Salt & pepper to taste
Simmer ingredients for 1 1/2 hours. Serve warm over Fried Green Tomatoes. Mmmmmmm Recipe submitted by Bean
MANGO AND MORE SALSA.
*********************
3 semi-ripen mangos, cut into small cubes
1 cup of chopped onions
1 cup semi-ripen avocado, cut into cubes
1/2 cup fresh chopped cilantro
1 cup fresh lime juice
1 cup bell peppers
3 tbs finely chopped seeded jalaeno pepper
1 tsp sugar
1/2 teaspoon salt
Combine all ingredients in a bowl; toss well. Cover and chill.
PINEAPPLE CRANBERRY SALSA.
**************************
1 can (15 1/4 ounces) crushed pineapple
1 tablespoon grated fresh ginger or 1/2 teaspoon ground ginger
2 cloves garlic, minced
1 teaspoon grated orange peel
1/2 teaspoon ground allspice
1/8 to 1/4 teaspoon red pepper flakes (to taste)
1 can (8 ounces) whole-berry cranberry sauce
1/3 cup sliced green onions, optional
2 teaspoons fresh lime juice
Drain pineapple, reserving juice. Pour juice into saucepan; add ginger, garlic, orange peel, allspice and red pepper flakes. Cook over medium-high heat 8 minutes; remove from heat. Stir in pineapple, cranberry sauce, onions and lime juice. Serve warm or at room temperature over sliced turkey.
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HOT DOG SAUCE 2.
****************
2 tablespoons butter
1 pound lean ground beef
1 onion, chopped
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon paprika
2 tablespoons chili powder
In large skillet melt butter over medium-high heat. Cook ground beef in butter until brown, 3 to 5 minutes. Stir in chopped onion and cook until beef juices run clear, 3 to 5 minutes. Drain. Stir in salt, pepper, paprika and chile powder. Add water to cover, and simmer until water is absorbed, stirring frequently, 10 to 15 minutes.
HOT SAUCE.
**********
1 LB hot chiles, chopped
2 cups distilled white vinegar
2 teaspoons salt
garlic powder, to taste (optional)
onion power, to taste (optional)
white pepper, to taste (optional)
Combine chiles and vinegar in a large saucepan. Stir in salt, garlic powder, onion powder, and white pepper and simmer 5 to 6 minutes. Place all the ingredients in a blender and puree until smooth. Place in sterilized dark bottles and cap. Add more vinegar if the sauce needs thinning. Allow steeping for three weeks before using.
Makes two cups.
JACK DANIEL'S SAUCE.
********************
1 c Jack Daniel's Whiskey
1/2 c Dark brown sugar
1 c Catsup
1 ts Worcestershire sauce
1/4 c Vinegar
1 tb Lemon juice
3 ea Cloves, garlic, minced
1/2 ts Dry mustard
1/4 ts Black pepper
1/4 ts Salt
Combine all ingredients: Mix well. Brush ribs with a thin coating of glaze and place on grill. Continue to baste when turning ribs. Makes enough for 2 racks of 7 to 10 ribs each. Also great on chicken wings
JAPANESE STEAK DIPPING SAUCE.
*****************************
1 cup mayonnaise
3 tablespoons white sugar
3 tablespoons rice vinegar
2 tablespoons melted butter
3/4 teaspoon paprika
3/8 teaspoon garlic powder
In a small bowl, combine mayonnaise, white sugar, rice vinegar, melted butter, paprika and garlic powder. Mix well, cover and refrigerate.
JOE'S STONE CRAB MUSTARD SAUCE.
*******************************
1 Tablespoon Coleman's Dry Mustard Powder
1 cup mayonnaise
2 teaspoons Worcestershire Sauce
1 teaspoon A-1 Sauce
1/4 cup whipping cream or milk
Salt
Place mustard powder in a small mixing bowl. Whisk in mayonnaise,Worcestshire,A-1, cream and dash of salt. Mix until well blended and creamy. Cover and refirgerate until ready to serve. Makes 1 1/4 cups.
JOANNIE'S TOMATO SAUCE.
***********************
Italian Peeled Tomatoes- 2 pound can.
Hunts Tomato Paste-1 small can.
Hunt's Tomato Sauce-1 small can.
Olive Oil-6 Tablespoons.
Hot Red Pepper Flakes-a dash.
Water- 1/2 blender full.
Onion-1 medium chopped.
Meatballs-8 to 10.
Small Pork Spare Ribs- 1/2 a rack.
Sweet Italian Sausage-1 pound.
Butter-1 tablespoon.
Pepper- 3/4 teaspoon.
Salt-2 teaspoons.
Fresh Parsley-2 tablespoons.
Garlic Salt-2 teaspoons.
Basil-2 teaspoons.
Oregano- 1/2 teaspoon.
In a large pot brown the meatballs, sausage and pork ribs on a medium high flame. Set aside. Add the onions into the pot and cook on a medium flame until translucent. Pour the Italian Peeled Tomatoes into a blender. Puree. Pour the tomatoes into the pot with the onions and start layering in other the ingredients. Add the tomato sauce, hot pepper flakes, water, salt, pepper, sugar, parsley, garlic salt, basil and oregano. Add the meatballs, ribs and sausage back into the pot. Bring to a boil. Lower flame to medium and continue cooking uncovered for 1 1/2 hours. After the 1 1/2 hours add the tomato paste and a little water. Continue cooking for another 2 to 3 hours. After the 2-3 hour period season with salt and pepper if necessary. Add the butter into the sauce. Serve with your favorite pasta.
LOBSTER SAUCE.
**************
2TBS Butter
2TBS Flour
1cup Dry White Wine
1/2cup Heavy Cream
1tsp Pepper
2 1/2oz Lobster, flaked
In a med pan melt butter. Stir in flour. Cook about 30 seconds. Flour should not be brown. Slowly stir in wine. Bring to boil, stirring constantly to keep smooth. Stir in heavy cream, lobster, salt and pepper. Heat thoroughly, but do not boil. (Makes 1 3/4cups)
LYNCHBURG PEPPERY BLUE
CHEESE DIPPING SAUCE.
*********************
1 cup mayonnaise
1/2 cup sour cream
1 cup (4 ounces) crumbled blue cheese
1/4 teaspoon garlic powder
1 teaspoon Worcestershire sauce
2 tablespoons Jack Daniel's Tennessee Whiskey
1 tablespoon Tabasco® pepper sauce, or to taste
Combine all ingredients in medium bowl. Blend well. Refrigerate. Serve with hot French fries. Makes about 2 1/2 cups.
MANGO GINGER SAUCE.
*******************
2 shallots, coarsely chopped
1 tomato, coarsely chopped
1 ripe mango (about 6 oz of flesh) chopped
2/3 cup fish stock or water
1 tbs ginger syrup
2 tbs butter
salt and freshly ground pepper
Place the shallots, tomato, and mango in a food processor or blender, blend until smooth. Add fish stock or water and the ginger syrup, blend again and set aside.Pour over fish and cook.
MARINARA SAUCE.
***************
3 cloves garlic minced.
4 T. olive oil
1-2 lb. can crushed tomatoes
1/2 C. red wine
1 tsp. oregano
2 tsp. sweet basil
Thyme-pinch
Rosemary-pinch
1 tsp. salt
1/2 tsp. black pepper
1 tsp. sugar.
1 C. water.
1 small onion, minced
Cook onion in oil until soft. Add garlic and continue cooking for a few minutes. Add in tomatoes, herbs, salt, pepper and sugar. Bring to a boil and simmer for 1 hour or more. Use as a pasta sauce or as a base for seafood dishes. If you like you may sprinkle in some hot red pepper for more heat! Enjoy!
MEXICAN TOMATO SAUCE.
*********************
3/4 cup drained canned tomatoes or about 3 large tomatoes peeled quartered
and seeded
6 tbsp chili sauce
2 tsp prepared mustard
3 tbsp horseradish
1/2 tsp sugar
3/4 tsp salt
1/4 t sp pepper
dash of cayenne pepper
1/2 to 3/4 tsp curry powder
6 tbsp vinegar
1 teaspoon onion juice
1 clove garlic sliced
Combine all ingredients in a saucepan Simmer until mixture is quite thick. Strain the mixture and add 1 teaspoon dried or 1 tablespoon fresh herbs
MUSHROOM CREAM SAUCE.
*********************
1 1/4 cup finely chopped fresh mushrooms
3 tablespoons finely chopped onion
1 1/4 cups dry white wine
1 cup water
2/3 cup heavy cream
2 tablespoons butter
1/4 teaspoon dried tarragon
Salt and pepper
Boil and redude to 1 1/2 cups.
MUSHROOM SAUCE.
***************
1/4 lb. of butter
1 lb. of mushrooms cleaned and halved
1 cup of chopped scallions
2 teaspoon of minced garlic
2 tablespoons of tomato paste
1/2 teaspoon of Thyme, crumbled
Bay leaves
1-1/2 cups of beef broth
1/4 cup of red wine
1 cup of tomato puree
Salt to taste
1/2 teaspoon of black pepper
In a large pan melt the butter and add the mushrooms and cook until they are soft. Next add all the other ingredients. Simmer for 1 hour.
ONION RING DIPPING SAUCE.
*************************
1/2 cup mayonnaise
1 1/2 teaspoons ketchup
1 1/2 teaspoons prepared horseradish
1/2 teaspoon granulated sugar
1/2 teaspoon lemon juice
1/4 teaspoon ground cayenne pepper
Combine all ingredients in a small bowl. Cover and chill for at least an hour before using.
ONION SAUCE.
************
4 Tbs (60 ml) butter
6 cups (1.5 L) thinly sliced onions
1/2 cup (125 ml) dry white wine or vermouth
3 Tbs (45 ml) all-purpose flour
2 - 3 cups (500 - 750 ml) chicken, beef, or
vegetable stock, or water
Salt and freshly ground pepper to taste
Heat the butter in a large deep skillet over medium-low heat and saute the onions, stirring occasionally, until deep brown, about 30 to 40 minutes. Stir in the wine and allow to boil for 2 to 3 minutes. Stir in the flour and cook for 5 minutes. Stir in the stock 1/2 cup (125 ml) at a time until the sauce is a little thinner than you would like. Season with salt and pepper and continue cooking, stirring frequently, until the sauce has thickened a little. Makes about 3 cups (750 ml) to serve 4 to 6.
PAPA A LA HUANGAINA SAUCE.
**************************
Eggs-2.
Vegetable Oil-1 cup.
Lemon-juice of 1/2 lemon.
Aji Amarillo-2 teaspoons.
Feta Cheese-1/2 cup.
Evaporated Milk-1/2 cup.
Bread-1 cup of fresh bread. chopped.
Saltine Crackers-enough to thicken sauce.
Salt and Pepper-to taste.
Red Potatoes-8 large, boiled, quartered.
Hard Boiled eggs-8, cut in half.
Place in a blender the 2 raw eggs, oil, lemon juice, Aji Amarillo, Feta Cheese, milk, bread, salt and pepper. Blend until smooth. Add enough Saltine crackers to the blender until a slightly thickened consistency is obtained. Salt and pepper to taste. Arrange the boiled potatoes and eggs decoratively on a large platter. Pour the Papa a La Huancaina sauce generously over the potato and eggs. Sprinkle with some additional Feta cheese. Serve with hot crusty bread for dipping and a small green salad. Good eating.
PARSLEY CREAM SAUCE.
********************
3 cups of chopped fresh parsley leaves
1/2 cup of chopped onion
4 garlic gloves-minced
3/4 cup of clam juice
1 cup of cream
4 tablespoon of fresh lime juice
1 teaspoon of salt
Combine next seven ingredients well blended together in a small bowl.Simmer until reduced. Spoon over fish.
PASSION FRUIT SAUCE.
********************
1/2 cup dry white wine
2 shallots, peeled and minced
2 teaspoons fresh lime juice
1/4 cup passion fruit purée
4 tablespoons unsalted butter
Bring the wine, shallots, lime juice and passion fruit purée to a boil in a small, heavy saucepan and let it cook down until it's reduced to 1/3 cup, about 5 minutes.
Remove the pan from the heat, and whisk in the butter until it's melted and the sauce is slightly thickened. Makes about 1/2 cup.
PICANTE SAUCE.
**************
1-19 ounce can whole tomatoes
1/2 onion, chopped
1/4 cup cilantro, chopped
2 jalapeno peppers, chopped
2 tablespoons vinegar
2 garlic cloves, minced
Place all the ingredients in a blender and puree until smooth
PICO DE GALLO SAUCE.
********************
2 medium tomatoes, diced
1/2 cup diced Spanish onion
2 teaspoons chopped fresh jalapeno pepper, seeded and de-ribbed
2 teaspoons finely minced fresh cilantro
Pinch of salt
Combine all of the ingredients in a small bowl and mix well. Cover bowl and chill in the refrigerator.
PLANTER'S PEANUT SATAY.
***********************
This spicy condiment adds exciting flavors to grilled meat or poultry, with a mixture of peanuts and cream of coconut.
1 1/4 cups PLANTERS Dry Roasted Unsalted Peanuts
1 1/2 teaspoons honey
1 teaspoons PLANTERS Peanut Oil
1/2 cup canned sweetened cream of coconut
2 tablespoons lemon juice
2 tablespoons soy sauce
1 1/2 teaspoons Worcestershire sauce
1 clove garlic, crushed
Dash liquid hot pepper seasoning
1. Blend 1 cup peanuts in electric blender or food processor until finely ground. With motor running add honey and oil, blending until smooth and creamy.
2. Finely chop remaining peanuts. Mix pureed peanuts, chopped peanuts and remaining ingredients in small bowl. Serve as a condiment with grilled beef, poultry or pork.
3. Store in refrigerator in airtight container for up to 2 weeks. Bring to room temperature before serving.
Recipe submitted by Dee.
PLUM SAUCE.
***********
8 coarsely chopped fresh California plums
1 1/2 tablespoons low sodium soy sauce
2 tablespoons cornstarch
2 tablespoons sugar
1 teaspoon grated fresh ginger
1 clove garlic, minced
In a blender or food processor, whirl plums until blended. In 1-quart microwave-safe glass measure, combine all ingredients. Microwave on HIGH, uncovered, 8 minutes, stirring every 3 minutes until thick and clear. Baste lean pork or other lean meats. Serve remaining sauce with meats. Makes 4 servings.
POMODORO SAUCE.
***************
2 cloves of garlic, minced
2 pounds of plum tomatoes, diced
1 ounce of fresh basil leaves, minced
1/3 cup of extra virgin olive oil
3 ounces of grated parmesan cheese
12 ounces Angel hair pasta, cooked and drained
1/4 teaspoon of black pepper
Heat the olive oil and add the garlic and cook until it turns white. Add the tomatoes and black pepper and heat through, stirring constantly, Remove from heat. Place the hot, cooked pasta in a large bowl and toss gently with the tomato mixture, basil and half of the grated parmesan cheese. Serve immediately and sprinkle with the remaining parmesan cheese.
REMOULADE SAUCE.
****************
Mayonaisse-1 1/2 cups,
Creole Mustard-1/2 cup.
Worcestershire Sauce-1 tablespoon.
Tabasco Sauce-1 1/2 teaspoons.
Scallions-1/2 cup finely chopped.
Celery-1/4 cup, finely chopped.
Garlic-2 cloves, minced.
Fresh Parsley-1/3 cup, finely chopped.
Fresh Lemon Juice-1 tablespoon.
Salt and Black Pepper- to taste.
Mix all the ingredients together until well combined. Cover and refrigerate overnight. Spoon over shrimp and oysters raw or fried. Let me know what you think. I kind of made it a little on the spicy side. This sauce is a New Orleans tradition.
ROASTED RED PEPPER SAUCE.
*************************
Fresh Roasted Red Peppers- peeled-2 cups.
Olive Oil-5 tablespoons.
Salt-1/2 teaspoon.
Chili Powder- 1/2 teaspoon.
Cardimom-1/2 teaspoon.
Capers-1 teaspoon.
Black Pepper-1/4 teaspoon.
Garlic Powder-1/2 teaspoon.
Place all ingredients into a blender or food processor. Mix until smooth. Plate the sauce on the bottom of a fine china appetizer plate. Place the piece of flash fried cheese on top of it and serve. Delicious
RUM RED CHILI SAUCE.
********************
2TBS unsalted butter
1TBS olive oil
3 Shallots, minced
1TBS Garlic minced
1cup Meyer's Dark Rum
2TBS Anchovy puree
2TBS Molasses
Salt and pepper to taste
5 Cups chicken stock
Melt butter and olive oil in sauce pan over med high heat. Add shallots and garlic and cook till soft. Add rum and reduce to 1/4 cup. Add stock bring to boil and reduce the heat . Whisk and rest and simmer until reduced to 2 cups.
SPICY COCKTAIL SAUCE.
*********************
1 cup ketchup
2 garlic cloves finely minced
1 tbsp fresh lemon juice
1 tsp prepared horseradish
3/4 tsp chili powder
1/2 tsp salt
1/4 tsp hot pepper sauce
Combine all ingredients in a small bowl and blend well.
SPICY TOMATO SALSA.
*******************
8 ounce ripe tomatoes finely diced
(about 1 cup)
3 tbsp minced green onions
1 tbsp minced cilantro
1 1/2 tsp lemon juice
1/2 clove garlic, minced
1/2 tsp hot pepper sauce
1/4 tsp ground cumin
1/8 tsp salt
Mix all ingredients in a small bowl.
Cover and refrigerate for 1-2 hours to blend flavors.
STEAK SAUCE.
************
1/2 cup butter
2 T Worcestershire sauce
3/4 t black pepper
2 drops tabasco sauce
1/2 cup lemon juice
1 clove garlic, minced
1/2 tsp dry mustard
Salt to taste
Combine all ingredients, heat until butter melts. Broiler juices may be added.
Serve with steak.
SWEET AND SOUR SAUCE.
*********************
1 T. peanut oil
1 green pepper, cut into strips
4 oz. can pineapple chunks in syrup
1 onion, cut into wedges
1/2 cup brown sugar
4 T. chicken stock
4 T. wine vinegar
1 T. tomato puree
1 T. cornstarch
1 T. soy sauce
3 scallions, chopped
Cook over medium flame until
the sauce begins to thicken.
TARRAGON MUSTARD.
*****************
1/2 cup dry mustard
1/4 cup water, boiling
1/2 cup white wine
1/2 cup white wine vinegar
1 tablespoon flour
1 teaspoon sugar
3 tbsp. fresh tarragon, chopped
1/4 teaspoon of allspice
Salt to taste
Thoroughly stir mustard into the water and allow to stand for 30 minutes in a saucepan. Add the remaining and bring to a simmer and stir for about 4 more minutes. Once the mixture has thickened, allow it to cool.Refrigerate overnight. The next day remove from the refrigerator and whisk until smooth. Store in a glass jar under refrigeration.
TARTER SAUCE.
*************
½ c mayonnaise
1 tsp Dijon mustard
½ small onion, chopped finely
1 small garlic clove, minced
1 large dill pickle, chopped finely
freshly ground pepper
Few dashes Hot Sauce
1 teaspoon fresh lemon juice
Mix it all together. Chill for a few hours.
TENNESSEE LOUISIANA BORDER KETCHUP.
**********************************
2 cups ketchup
1/4 cup brown sugar
3 tablespoons Worcestershire sauce
1/2 cup Jack Daniel's Tennessee Whiskey
1 tablespoon Tabasco® pepper sauce, or to taste
Combine all ingredients in small saucepan. Bring to a boil and simmer 2 to 3 minutes. Cool. Refrigerate. Serve with hot French fries. Makes about 2 1/2 cups
Recipe submitted by 'Thunderbird'.
TERIYAKI SAUCE.
***************
1/2 cup ketchup
1/2 cup dry white wine
1/4 cup soy sauce
2 TBS sugar
1tsp salt
1/2 tsp ginger
1-3 cloves of crushed garlic
Mix all ingredients well. I use it to marinade meat, and for stir frys. Can be used as a thicker sauce if you cook it down.
VODKA SAUCE FOR FISH.
*********************
2 tbsp butter
1 onion thinly sliced
1 tbsp chopped fresh thyme or 1 tsp. dried
1 tbsp chopped fresh tarragon or 1 tsp. dried
1 tbsp chopped fresh basil or 1 tsp dried
1 cup whipping cream
1/2 cup vodka
Melt and saute the onion until soft. Add the herbs, then the cream and the vodka. Heat gently. Season with salt and freshly ground pepper.
WHITE CLAM SAUCE.
*****************
1 or 2 doz. clams, cut up (reserve clam juice)
4 T. olive oil
2 lrg. garlic cloves, chopped
1 C. white wine
1/4 C. chopped parsley
1/2 tsp. pepper
Heat the olive oil in a pan and add in the chopped garlic. Cook until it is just lightly browned. Add the clam juice and tap water enough to equal 1 cup. Add the parsley and the pepper and simmer for about 10 minutes. Bring the mixture to a boil and add in the white wine, turning the heat down to bring back to a simmer. Place the clams into the sauce and and again bring to a boil and then to a simmer. Pour sauce over hot linguini that has been drained.
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RASPBERRY-ORANGE
ZEST JAM.
*********
3 lb. fresh raspberries
4 1/2 c. sugar
4 1/2 tsp. fresh lemon juice
Pinch of course salt
1 1/2 tsp. finely grated orange zest
Place a few small plates in the freezer. Stir berries, sugar, lemon juice, salt and 1/2 teaspoon zest in a large heavy stockpot. Bring to a boil, stirring to dissolve the sugar and mashing lightly with a potato masher. Skim foam from surface. Cook stirring more frequently as jam thickens, until it has the consistency of very loose jelly, 8 to 9 minutes. Remove from heat.
Remove a plate from the freezer; drop a spoonful of jam on it. Return to freezer for 1 to 2 minutes; nudging edge of jam with a finger. It should hold its shape. If jam is too thin and spreads, return it to a boil, testing every minute, until done.
Strain about half of the jam, discard seeds. Return strained jam to pot; stir in remaining teaspoon zest. Return to boil. Remove from heat. Spoon hot jam into hot sterilized jars; cover immediately with sterilized lids. Makes about 4 cups.
OLD FASHIONED STRAWBERRY JAM.
*****************************
Stem and wash 2 quarts fresh strawberries. Place strawberries in 6 or 8 quart stainless steel pot and crush strawberries or leave whole.
Measure 7 cups of sugar and set aside.
Add 1 box of Sure Jell Pectin and 1 tablespoon lemon juice to crushed or whole strawberries. Bring strawberries to a full rolling boil aver high heat, stirring constantly. Quickly add sugar to crushed or whole strawberries. Bring to a full rolling boil 3 or 4 minutes. Stir constantly with wooden spoon. Skim off foam. Fill jars immediately to 1/2 inch of top.
In a small pot melt household paraffin wax. Pour on top of jam in jars. Place lids on jars tightly. Yields 4 quart jars or 8 1/2 pint jars.
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