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Back To Top  Apple Pure  This versatile apple pure can add zing to pork chops or make a simple tangy dessert. (Makes: 450g / 1 lb) Bramley apples - 450g (1 lb), peeled, cored and sliced Water - 2 tbsp Sugar - to taste and cook over a moderate heat for 8-10 minutes. Cool slightly and mash or blend to a smooth pure. Sweeten to taste. Back To Top Apple Sauce 1 
For grilled or roast pork, duck and goose dishes. (Makes: 6 Servings) Ingredients: Cooking apples - 450g (1 lb), peeled, cored and sliced Water - 3 tbsp Caster sugar - 2 tsp, optional Preparation: water and cook until soft and pulpy. through a sieve or liquidise. Back To Top Apple Sauce 2  These amounts and measurements vary greatly according to the kind of apples used. The amounts here are a rough estimate for about 15 to 20 medium size baking apples, which makes about 2 quarts of applesauce. fresh apples 1/2 cup water 1/2 cup brown sugar - amount varies according to taste and apple variety 1/4 tsp. cinnamon Peeling is optional. I prefer peeling them unless I'm using perfect unblemished apples. Peeling is also necessary if you're making chunky applesauce, since and won't be straining it. Peel and core apples, cut in quarters or smaller. Cook in a large pot with a small amont of water, over medium heat until apples are very soft, stirring frequently to prevent scorching, about 15 minutes. For smooth applesauce put cooked apples in a food processor, or strain in a victorio strainer, food mill or similar equipment. While still warm, add brown sugar according to taste. Yellow delicious applesmake good applesauce and need little or no sugar. Most other varieties will need sugar. The amount depends on how sweet you like it and the tartness of the apples. Start with about 1/4 cup brown sugar for 1 quart of applesauce to 1/2 cup for very tart varieties. Add ground cinnamon, about 1/2 teaspoon per quart of applesauce. Applesauce can be made in large quantities and canned using the boiling water bath canning method. Back To Top Apricot Cranberry Chutney (Makes: About 4 Cups) 2 large apples, peeled, cored and chopped (about 2 1/2 cups) 2 medium onions, diced 1 cup apricot preserves 1 cup dried apricots, coarsely chopped 1 bunch green onions, thinly sliced (about 3/4 cup) 3/4 cup honey mustard, divided 1/2 cup dried cranberries 1/2 cup water 1 clove garlic, crushed 1. Heat apples, onions, preserves, apricots, green onions, 1/4 cup mustard, cranber ries, water and garlic to boil in medium saucepan. Reduce heat; simmer 30 min utes, stirring occasionally. Remove from heat. 2. Stir in remaining mustard. Refrigerate at least 1 hour. Back To Top Argentinian Chimichurri Sauce  Argentinians use this sauce as a marinade and a sauce for grilled meats, chicken and fish. The easiest way to use it is to generously spoon it over simply grilled meats, chicken, fish or vegetables. Once you taste it, you will want to slather it on everything from your morning toast to your lover's toes. (Makes: 1 1/4 Cup Or 8 Servings)  Ingredients: 1 cup lightly packed chopped parsley (ideally, flat leaf "Italian" parsley) 3-5 cloves of garlic, minced 1 teaspoon salt 1/2 teaspoon freshly ground pepper 1/2 teaspoon chili pepper flakes 2 tablespoons fresh oregano leaves (optional) 2 tablespoons shallot or onion, minced 3/4 cup of vegetable or olive oil 3 tablespoons sherry wine vinegar, or red wine vinegar, or balsamic vinegar (in order of preference) 3 tablespoons lemon juice Preparation: 1. Place all ingredients in a blender or food processor and pulse until well chopped, but not pured. 2. Spoon sauce over grilled meats, chicken, fish and vegetables or your lover's toes. Back To Top Aurore Sauce  This delicately pink coloured sauce can be used for fish and egg dishes. (Makes: 300 ml / pint) Ingredients: Milk - 300 ml ( pint) Onion - 1 small, quartered Carrot - 1 small, sliced Celery - 1 small stick , sliced Cloves - 2 White peppercorns - 6 Mace - 1 blade Parsley - 1 sprig Butter - 25g (1 oz) Plain flour - 25g (1 oz) Tomato pure - 2 tbsp Sugar - tsp Salt and freshly ground pepper Double cream - 2 tbsp Preparation: carrot, celery, cloves, peppercorns, mace and parsley. Leave to stand for 30 minutes. Strain and reserve the flavoured milk. over a low heat, stirring, for 2 minutes. Do not allow the mixture to brown. thickens, boils and is smooth. Simmer gently for 3 minutes. and sugar. Season. Stir in the cream. Reheat gently. Do not allow to boil. Avocado Dressing This rich and creamy dressing is a great topping for tuna burgers or hamburgers. Prep Time: 10 minutes Makes: 2 Cups 1 large avocado, peeled and mashed with 2 tablespoons lemon juice 1 cup mayonnaise 1/2 cup sour cream 1/2 teaspoon Worcestershire sauce 1/3 cup chopped onion 2 cloves garlic, minced 1 teaspoon salt Dash cayenne pepper Place all ingredients in a food processor and blend until smooth. Chill and serve. For an alternative this can be made into a dip. Use 1/2 cup of mayonnaise instead of 1 and use 3 gloves garlic instead of 2. Serve with Tortilla chips. Yum! Back To Top Basic Tomato Sauce (Makes: About 1 1/2 Cups Sauce) 3 tablespoons olive oil 1 crushed garlic clove 1 (22-ounce) can imported Italian plum tomatoes, drained, seeded and slightly crushed with juices reserved Salt and freshly ground black pepper 6 to 8 basil leaves, shredded In a skillet heat olive oil over moderate heat and cook garlic for 1 minute. Add slightly crushed tomatoes and half of the reserved juices. Season with salt and pepper and cook for 15 minutes. Add shredded basil leaves and cook for another 5 minutes. Adjust seasoning, if necessary. Back To Top Basil Mayonnaise  Prep Time: 5 minutes Makes: About 1 Cup 1 cup mayonnaise 1/4 cup basil leaves 1 teaspoon lemon zest 1 tablespoon lemon juice Place above ingredients in a blender and blend until smooth. Back To Top Basil Pesto  Prep Time: 5 minutes Makes: 1 Cup 2 cups packed fresh basil leaves 2 cloves garlic 1/4 cup pine nuts 2/3 cup extra-virgin olive oil Kosher salt and freshly ground black pepper, to taste 1/2 cup freshly grated Pecorino cheese (see Cook's Note) Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add the 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese. Cooks Note: If using immediately, add all the oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese. Back To Top BBQ Sauce Prep Time: 10 minutes Cook Time: 32 minutes Makes: About 8 Cups 3 tablespoons vegetable oil 1 large onion, chopped 12 cloves garlic (about 1 head), peeled and finely chopped 2 tablespoons tomato paste 1/4 teaspoon red pepper flakes 2 ham hocks 2 (28-ounce) cans crushed tomatoes 1 3/4 cups red wine vinegar 1 1/2 cups firmly packed light brown sugar 2 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, until tender, about 8 minutes. Stir in the garlic, tomato paste, and crushed pepper and cook until fragrant, about 2 minutes. Add the ham hocks, tomatoes, vinegar, sugar, salt, and pepper. Bring to a boil. Lower the heat, and simmer, uncovered, stirring occasionally, until deep red in color and has thickened, about 20 to 25 minutes. Adjust seasoning salt with pepper. Sauce will keep covered in the refrigerator for up to 3 days or freeze for up to 1 month. Back To Top BBQ White Sauce This sweet, hot and smooth sauce is a great alternative to bbq sauce and goes great on bbq chicken or on fried chicken fillets. Prep Time: 5 minutes Makes: About 1 Cup 1/2 cup mayonnaise 1/4 cup vinegar 1/2 teaspoon prepared horseradish 1/2 teaspoon salt 1/2 teaspoon black pepper 1/8 teaspoon cayenne pepper 1 tablespoon sugar 1/2 teaspoon lemon juice 2 tablespoons apple cider Combine all ingredients in bowl and mix well. Back To Top Bchamel Sauce 1 Prep Time: 5 minutes Cook Time: 20 minutes Makes: 3 Cups 5 tablespoons butter 4 tablespoons all-purpose flour 4 cups milk 2 teaspoons salt 1/2 teaspoon freshly grated nutmeg In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes. Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use. Back To Top Bchamel Sauce 2 - (Rich White Sauce) Use this sauce for fish, poultry, egg and vegetable dishes. (Makes: 4 Servings) Milk - 300 ml (10 fl oz) Onion - 1 small, quartered Carrot - 1 small, sliced Celery - small stick, sliced Whole cloves - 2 White peppercorns - 6 Mace - 1 blade Fresh parsley - 1 sprig Butter - 25g (1 oz) Plain flour - 25g (1 oz) Salt and freshly ground pepper Double cream - 2 tbsp celery, cloves, peppercorns, mace and parsley. Leave to stand for 30 minutes. Strain and reserve the flavoured milk. stirring for 2 minutes. Do not allow this roux to brown. until the sauce thickens, boils and is smooth. Simmer gently for 3 minutes. and stir in the cream. Bleu Cheese Dressing 1 lb. Danish Bleu Cheese 5 cups mayonnaise 1 cup sour cream 2 tbsp. Lee & Perrin Sauce 2 tbsp. wine vinegar 1 1/2 tbsp. lemon juice 1 tbsp. cream 1 tsp. black pepper, coarse grind 1 tsp. garlic powder 1 tsp. garlic oil Mash cheese with grater and whip it with garlic oil until soft and paste like. Add mayonnaise and sour cream. Whip bleu cheese, mayonnaise and sour cream together slowly until well mixed. Then add rest of the ingredients to make it thin. Add salt to taste. Back To Top Bleu Cheese or Roquefort Dressing 3 oz. cheese 1 cup sour cream 1 cup mayonnaise 1/2 cup buttermilk 1 tsp. Worcestershire Sauce Combine all ingredients and blend. Back To Top Bread Sauce A traditional sauce to be served with roast poultry or game. (Makes: 4 Servings) Cloves - 2 Onion - 1, peeled Bayleaf - 1 Milk - 450 ml ( pint) Fresh breadcrumbs - 75g (3 oz) Butter - 15g ( oz) Single cream - 2 tbsp in a saucepan with the bayleaf and milk. cover and leave to infuse for 10 minutes, then remove the bayleaf and onion. and simmer for 10-15 minutes, stirring occasionally. Back To Top Burger Sauce (Makes: about 3/4 Cup) 1/2 cup mayonnaise 2 tablespoons French dressing 4 teaspoons sweet pickle relish 1 tablespoon finely minced white onion 1 teaspoon white vinegar 1 teaspoon sugar 1/8 teaspoon salt 1. Combine all of the ingredients in a small bowl. Stir well. 2. Place sauce in a covered container and refrigerate for several hours, or overnight, so that the flavors blend. Stir the sauce a couple of times as it chills. Back To Top Cape Brandy Sauce Prep Time: 5 minutes Cook Time: 6 minutes Makes: 4 Servings Serving Suggestion: Best served over a bread pudding 1 tablespoon melted butter 1 cup sugar 1/4 teaspoon salt 5 ounces water 1/2 cup brandy 1 teaspoon vanilla extract In a saucepot, heat the butter, sugar, salt, and water for 5 minutes. Then add the brandy and vanilla extract and heat an additional minute. Back To Top Caramel Sauce 1 Cook Time: 10 minutes Makes: About 2 Cups 2 cups sugar 1/4 cup water 1/2 cup heavy cream Combine the sugar and water in a large heavy saucepan over medium heat. Cook, swirling the pot around, until the mixture is a deep caramel color and looks like syrup, about 8 minutes. Carefully pour in the cream (it will bubble up) and continue to cook for another minute. Cool to room temperature. Back To Top Caramel Sauce 2 Very flavorful and easy to make. Sauce could be used in numereous ways. Try using it with apple pie and ice cream. Yum! Prep Time: 15 minutes Makes: 1 3/4 Cups 1 1/2 cups sugar 1/3 cup water 1 1/4 to 1 1/2 cups heavy cream 1/2 vanilla bean or 1/2 teaspoon pure vanilla extract Mix the water and sugar in a large heavy-bottomed saucepan. Cover and cook over low heat until the sugar dissolves. Increase the heat and boil uncovered until the sugar turns a medium brown, about 5 to 7 minutes, stirring occasionally with a wooden spoon. Watch it carefully at the end, as it will go from caramel to burnt very quickly. Stand back to avoid splattering, and gradually add the cream and the seeds scraped from the vanilla bean (or vanilla extract). Simmer until the caramel dissolves and the sauce is smooth and thick, about 2 minutes. Serve warm, or add another 1/4 cup of heavy cream and serve room temperature. Back To Top Chicken Barbecue Sauce 1/2 cup butter 1/4 cup lemon juice 2 T horseradish 2 T catsup 2 t salt 1 1/2 T worscestershire 3/4 t tabasco 2 1 & 1/2-2 pound chickens, split Melt butter, add everything but the lemon juice and bring to a boil. Remove from heat and add lemon juice. You can rewarm the sauce if needed, but don't boil. Place chickens on grill and baste with sauce or bake in a 350F oven until chicken is done. If you want it spicier just add more lemon juice and tabasco. To finish this dish cook whatever meat you like until it shreds, and then mix a large amount of shreds with a small amount of sauce, just enough to moisten. Serve on plain soft hamburger buns and enjoy!. Back To Top Chicken Stock Prep Time: 20 minutes Cook Time: 3 hours Makes: 2 Quarts Bones from 2 chickens, chopped into pieces 1 small carrot, peeled, trimmed, and cut into 1-inch slices 1 small onion, peeled, trimmed, and quartered 1 small celery stalk, trimmed, and cut into 1-inch slices Stems from 1 bunch parsley 3 to 4 green leek leaves, sliced (optional) 1 sprig fresh thyme 1 bay leaf 1 teaspoon whole white peppercorns Mushroom scraps (optional) Tomato scraps (optional) 4 quarts water, approximately In a stockpot, place the chicken bones, then add all of the remaining ingredients, except the water. Add water to cover by 2 inches, bring to a boil and reduce the heat. Simmer uncovered for 2 to 3 hours, skimming as necessary. Strain through a fine-mesh strainer into a clean bowl and cool. Refrigerate, covered, for up to 3 days,
discarding the hardened layer of fat before using or freezing. Heat slowly until the sugar dissolves. minutes or until the skins pop open. Reduce the heat. Simmer gently for 10 minutes. Serve hot or cold. Creamy Pancetta Dressing Prep Time: 15 minutes Cook Time: 25 minutes Makes: 5 Cups Dressing, 12 Servings 3 tablespoons olive oil 1 1/2 cups roughly cut pancetta 1 onion, finely chopped 1 clove garlic, minced 2 tablespoons minced fresh thyme leaves 1/4 cup cider vinegar 1 cup mayonnaise 1 cup sour cream Freshly ground black pepper 3 heads iceberg lettuce, quartered and cleaned Heat a saucepan over medium-high heat. When the pan is hot, add the olive and heat. When the oil is hot, add pancetta and saute, and caramelize for about 10 to 15 minutes. Stir onion into mixture, toss and saute for another 10 minutes, until the onion begins to brown. Add garlic, thyme, and cider vinegar, and remove from heat. Allow mixture to cool for about a 1/2 an hour. Place cooled mixture into bowl, add mayonnaise and sour cream. curry powder in the oil until tender. remove from the heat and add the water, tomato pure, salt, pepper and lemon juice to taste. Back To Top Easy Salad Dressing  small amount of minced garlic 1/4 tsp. salt 1/2 tsp. Dijon mustard sm. amt of wine vinegar sm. amt of lemon juice good oil Combine well and pour over salad greens making sure to coat completely. Back To Top Fettucine Sauce This is not your typical, traditional Fettucine Sauce. But the great thing about it is that it can be made in bulk and used whenever needed. 1 qt. of heavy cream (or whipping cream) 1 oz. of cream cheese 2 Tbls of unsalted butter fresh ground pepper and kosher salt to taste In a sauce pan gently heat 1 qt. of heavy cream (or whipping cream). To this add 1 oz. of cream cheese and 2 Tbls of unsalted butter. Stir this mixture to melt the cheese and butter. Gently heat this until it comes to a boil (watch the pot very carefully because it will want to boil over.) The minute that it reaches a boil remove it from the heat, add fresh ground pepper and kosher salt to taste. Traditionally some freshly ground nutmeg would be added at this stage also. Now you have your Alfredo base. When you are ready to use it gently heat some of the base in a pan, add hot cooked pasta and sprinkle in grated parm or romano cheese to taste. Serve immediately. Use this base for "Pasta Carbonara" by adding browned prosciutto, pancetta or even bacon and perhaps some frozen peas. Back To Top Fig Chutney  Prep Time: 15 minutes Cook Time: 45 minutes Makes: About 2 1/2 Pints 2 1/2 cups red wine vinegar 1/2 pound light brown sugar 1 onion, chopped 1/4 cup chopped fresh ginger 1 1/2 teaspoons yellow mustard seeds 1/4 lemon, zested 1/2 cinnamon stick 1 3/4 teaspoons salt 1/4 teaspoon ground allspice 1/8 teaspoon ground cloves 1 1/4 pounds firm, slightly underripe fresh figs, rinsed, stems removed and halved In a large saucepan combine the vinegar, sugar, onion, ginger, mustard seeds, lemon zest, cinnamon stick, salt, allspice, and cloves and bring to a boil. Reduce the heat to a simmer and cook until mixture is thickened and reduced by 2/3, forming a thick syrup. Add the figs and cook gently until the figs are very soft and beginning to fall apart and most of the liquid they've given off has evaporated, about 30 minutes. Transfer the chutney to a non-reactive container and allow to come to room temperature before serving.
The chutney may be made up to 3 weeks in advance and stored in the refrigerator in an airtight container.
(Alternately, hot chutney may be ladled into hot sterilized canning jars and processed in a hot-water bath
according to manufacturer's directions.) Ginger Salad Dressing As far as salad dressings go, this one is by far one of the most tasty. This slightly sweet, fresh ginger dressings is easy to make, just put all the ingredients into a blender, whiz it, and you're set. (Makes: 1 3/4 Cups) 1/2 cup minced onion 1/2 cup peanut oil 1/3 cup rice vinegar 2 tablespoons water 2 tablespoons minced fresh ginger 2 tablespoons minced celery 2 tablespoons ketchup 4 teaspoons soy sauce 2 teaspoons sugar 2 teaspoons lemon juice 1/2 teaspoon minced garlic 1/2 teaspoon salt 1/4 teaspoon black pepper Combine all ingredients in a blender. Blend on high speed for about 30 seconds or until all of the ginger is well-pureed. Use this dressing on your favorite side salad. Hollandaise Sauce This is a labour-saving method of making this classic sauce. It goes well with fish, asparagus, broccoli, chicken and eggs. (Makes: 4 Servings) Egg yolks - 3 Lemon juice - 1 tbsp Salt and freshly ground pepper Butter - 110g (4 oz), melted in a blender or food processor. Cover and blend for a few seconds to mix. blender while processing at high speed. Back To Top Horseradish Chive Butter  Prep Time: 5 minutes Makes: 3/4 Cup 1 1/2 sticks (3/4 cup) unsalted butter, softened 2 tablespoons drained bottled horseradish 2 tablespoons minced fresh chives In a small bowl cream together the butter, the horseradish, the chives and salt and pepper, to taste. Let the butter stand, covered, in a cool place for 1 hour to allow the flavors to develop. Serve the butter with grilled meat. Back To Top Horseradish Sauce Use for hot or cold roast beef. Fresh horseradish can be very hot, much hotter than the bottled variety, that it can rather overpower the vinegar, so taste a tiny shred to see if you need more vinegar. Keep it at room temperature, until needed, but it is best made the morning it is to be used. (Makes: 4 Servings) Horseradish root - 2 tbsp, grated White wine vinegar - 1 tbsp Mustard - tsp Salt - pinch Sugar - pinch Double cream - 4 tbsp Back To Top Hungarian Chimichurri (Makes: 10 Servings) 2/3 cup finely chopped flat-leaf parsley 1/3 cup coarsely chopped garlic 1/2 cup vegetable oil 1/4 cup apple-cider vinegar 1 teaspoon coarse salt 1 teaspoon freshly ground black pepper 1 teaspoon cayenne pepper 3 tablespoons paprika 1 1/2 tablespoons dried oregano 1 tablespoon balsamic vinegar Combine all the ingredients in a jar. Shake until well combined. Serve as a condiment for the grilled meats. Best if made several days in advance and refrigerated until needed. Back To Top Marinades:Six Marinades Follow This Formula For Making Marinades: In a small bowl, whisk together an acid (to tenderize); some oil or other liquid, such as buttermilk (to moisten); and assorted seasonings. These recipes make enough to marinate about two pounds of meat or fish.  Tangy 1/2 cup olive oil 1/4 cup grainy mustard 2 tablespoons Worcestershire sauce 2 tablespoons red-wine vinegar 2 teaspoons dried thyme Use this to marinate lamb chops; grill over medium heat until seared outside, pink inside. Let stand, covered, 5 minutes.  Japanese 1/2 cup canola oil 1/4 cup rice-wine vinegar 3 tablespoons soy sauce 3 tablespoons chopped fresh ginger or 1 teaspoon ground ginger 2 tablespoons sugar Besides chicken and fish, this marinade is good with steak, tofu, or vegetables. In place of the vinegar and sugar, try mirin, Japanese cooking wine.  Deviled 1/2 cup olive oil 2 tablespoons fresh lemon juice 2 tablespoons Dijon mustard 1 teaspoon red or green Tabasco sauce 1/2 teaspoon crushed red pepper This spicy marinade might overwhelm delicate fish but is appropriate for just about everything else, including grilled turkey.  Buttermilk 1/2 cup buttermilk 2 tablespoons chopped fresh dill 2 tablespoons fresh lemon juice 1 tablespoon grated lemon zest 2 tablespoons chopped garlic (3 cloves) Instead of dill, try finely chopped chives. Or substitute limes for the lemons. Use with chicken, fish, or other seafood.  Indian 1/2 cup plain whole-milk yogurt 2 tablespoons canola oil 1 teaspoon ground cumin 1 teaspoon ground turmeric 1/2 teaspoon ground coriander The yogurt helps keep chicken especially moist; add chopped fresh cilantro and ginger for deeper flavor.  Thai 1/2 cup unsweetened coconut milk 1/4 cup coarsely grated shallot (1 shallot) 2 tablespoons fresh lime juice 2 tablespoons chopped fresh cilantro 1/2 teaspoon chili paste This vibrant marinade goes well with shrimp, scallops, and firm-fleshed fish, such as red snapper. Back To Top Marinara Sauce This is such a simple and easy marinara sauce and it's a great starting point for adding your own flavors. You can whip this together in a matter of minutes and if you'd like, throw together any number of extra ingredients to make your own "Signature Sauce". (Makes: 4 Servings) 2 tablespoons olive oil 1 medium onion, chopped 2 teaspoons minced garlic 1 (28-ounce) can crushed tomatoes 1 teaspoon oregano, dried 1 teaspoons basil, dried 1 whole bay leaves 1/2 teaspoon sugar Salt and pepper, to taste Over medium heat, heat oil in a large pot until hot. Add onion and garlic, saute for 3 to 5 minutes until the onions begin to appear translucent. Add the tomatoes, stir to mingle the flavors. Add in the herbs and bay leaves. Sprinkle in sugar, salt and pepper. Lower the heat and continue to simmer for 30 minutes, uncovered. Stir occasionally. Back To Top Mustard Butter With Basil & Capers  Prep Time: 10 minutes Makes: About 3/4 Cup 1 1/4 teaspoons drained capers 1 large garlic clove 1/2 teaspoon salt 3 tablespoons chopped fresh basil leaves 1/2 cup (1 stick) unsalted butter, softened 1 1/2 tablespoons coarse-grained mustard 3 tablespoons Dijon mustard Mince capers and garlic and mash with salt. In a bowl stir together garlic-caper paste with remaining ingredients and salt and pepper to taste. Chill mustard butter 10 minutes. Using waxed paper as an aid, shape mustard butter into a 6-inch log and wrap. Chill butter until firm, at least 1 hour, and up to 3 days. Butter may be frozen, wrapped well in plastic wrap, 1 month. Slice mustard butter as needed. Back To Top Peanut Dressing Prep Time: 5 minutes Makes: About 2 1/2 Cups 1/4 cup peanut butter 2 cups orange-pineapple juice, heated 4 tablespoons soy sauce 1 tablespoon grated fresh ginger 3 cloves garlic, minced 3 tablespoons chopped green onions Salt Place peanut butter and 1/4 cup of the orange-pineapple juice in a medium bowl and stir to combine. Add the rest of the juice and all remaining ingredients and whisk together. Serve as a sauce, dip, or salad dressing. Back To Top Pesto Prep Time: 15 minutes Makes: 3 Cups 2 cups fresh basil 1 cup fresh Italian parsley 1/2 cup Parmesan or romano cheese, grated 1/2 cup pine nuts, toasted 4 garlic cloves, roughly chopped 1/4 teaspoon salt 1/8 teaspoon red pepper flakes 1/2 cup olive oil 1 tablespoon lemon juice 2 tablespoons water Combine all ingredients in a food processor or blender. Puree until the mixture forms a smooth, thick paste. Pizza Toppings For Pesto Sauce: Sliced Crimini Mushrooms, Reconstituted Sun-Dried Tomatoes, Sliced Black Olives, Shaved Parmesan Cheese. Back To Top Pizza Sauce  This great tasting sauce is hearty and thick and not runny like some other recipes I've seen. It is very simple to make and there is no way you can mess this one up. Prep Time: 45 minutes Makes: 3 Cups 2 tablespoons olive oil 1 garlic clove, crushed 1 (28-ounce) can tomato puree 1 teaspoon dried marjoram 1 teaspoon dried basil Salt and fresh ground pepper, to taste Over medium heat, heat oil in a saucepan until hot. Add all ingredients, cover and bring to a boil. Uncover, lower heat and allow to simmer for 30 minutes. Pizza Toppings For Red Sauce: Shredded Mozzarella, Fresh Basil, Turkey Sausage, cooked. Suggested Toppings For Sauceless Pizza: Olive Oil, Italian Herb Spice Blend, Sliced Yellow Tomatoes, Fresh Rosemary and Parsley, Smoked Salmon and Shrimp. Back To Top Raspberry Salad Dressing An absolutely delicious salad dressing that is a house dressing at a five star restaurant that shall be left unnamed. Very tangy and sweet. Like a creamy Raspberry Vinagarette. Prep Time: 10 mins Makes: 4-6 Servings 2 tablespoons apple cider vinegar 1 clove garlic , minced 1 tablespoon Dijon mustard 1 teaspoon pepper salt 2 teaspoons honey 1/2 cup raspberry yogurt 2 teaspoons olive oil 1. Combine all ingredients and mix well with wisk. 2. Refridgerate 1 hour before use. Use this dressing on a bed of greens tossed with toasted walnuts, mandarin orange segments, and bleu cheese crumbles. Back To Top Raspberry Sauce  Prep Time: 5 minutes Cook Time: 10 minutes Makes: About 2 1/2 Cups 1 (10-ounce) package frozen raspberries, thawed 1/2 cup currant jelly, or compatible jelly 1 tablespoon cornstarch 1 tablespoon butter 3/4 cup fresh orange juice Vanilla ice cream In a medium saucepan, mix 3/4 cup of the raspberries with the jelly and bring to a boil over medium-high heat. Reduce the heat to medium. In a medium bowl, combine the remaining raspberries with the cornstarch, and then add to the saucepan; cook, stirring constantly, until thickened. Remove the pan from the heat and stir in the butter. Cool berry mixture, and then stir in the orange juice, and refrigerate until chilled. Serve over vanilla ice cream. Back To Top Remoulade Sauce  Prep Time: 20 minutes Makes: About 3 Cups 1/4 cup fresh lemon juice 3/4 cup vegetable oil 1/2 cup chopped onion 1/2 cup chopped green onions 1/4 cup chopped celery 2 tablespoons chopped garlic 2 tablespoons prepared horseradish 3 tablespoons Creole whole-grain mustard 3 tablespoons prepared yellow mustard 3 tablespoons ketchup 3 tablespoons chopped parsley leves 1 teaspoon salt 1/4 teaspoon cayenne pepper 1/8 teaspoon freshly ground black pepper Combine all ingredients in the bowl of a food processor and process for 30 seconds. Use immediately or store. Will keep for several days in an airtight container in the refrigerator. Back To Top Saffron & Pink Peppercorn Sauce  Ingredients: 2 oz Sweet Vermouth 1 cup Heavy Cream 2 level tsp Sugar 1 medium clove Garlic Pink Peppercorns to taste (20-30) pinch Saffron Salt to taste Preparation: In a hot pan place Vermouth, garlic, peppercorns, and sugar. Reduce by half. After reduced, add cream and saffron and reduce again to desired consistency. Add salt to taste. This sauce goes great with Grilled Halibut. Back To Top Sandwich Sauce This is a slightly tangy sauce to put on your homemade sandwich creations, even barbecued ribs or chicken. (Makes: 1 cup) Ingredients: 1 cup ketchup 2 teaspoons water 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon pepper 1/4 teaspoon salt 1/2 teaspoon Tabasco pepper sauce Preparation: 1. Combine all the ingredients in a small saucepan and cook over medium heat, stirring constantly, until the sauce begins to boil, 5 to 10 minutes. 2. Remove the sauce from the heat. Cover and allow to cool. 3. Pour into a covered container for storage in your refrigerator. Keeps for a month or two. Back To Top Savory Pecan Cream Sauce (Makes: About 2 1/2 Cups) 3/4 cup chardonnay or other dry white wine 3/4 cup Dijon mustard 1 cup light cream 1/3 cup chopped fresh or frozen chives 1/3 cup toasted chopped pecans 1. Heat wine to boil; reduce heat. Simmer for 5 minutes. 2. Stir in mustard and cream. Simmer for 5 minutes more or until thickened. 3. Stir in chives and pecans. Serve hot over turkey. Back To Top Seasoning Salt (Makes: 11 Teaspoons) 3 1/2 teaspoons paprika 1 teaspoon salt 2 1/2 teaspoons garlic powder 2 teaspoons onion powder 1 teaspoon black pepper 1 teaspoon celery salt Mix all and store in an airtight container. Back To Top Sour Cream Salad Dressing 1 cup sour cream 1 tbsp. lemon juice 1 tbsp. honey Mix and chill before serving. Back To Top Spicy Seasoning Salt (Makes: 7 1/2 teaspoons) 1 1/2 teaspoons paprika 1 1/2 teaspoons salt 1 1/2 teaspoons garlic powder 3/4 teaspoon pepper 3/4 teaspoon onion powder 3/4 teaspoon cayenne 3/4 teaspoon celery salt Mix well and store in an airtight container. Large Batch: (Makes: Enough To Fill A 1/2 Pint Canning Jar) 2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon pepper 1 tablespoon onion powder 1 tablespoon cayenne 1 tablespoon celery salt Back To Top Steak Sauce This sauce is super on steak, chicken, subs, roast etc. Prep Time: 5 minutes Cook Time: 20 minutes Makes: About 20 Ounces 2 large onions, diced 1/4 cup oil 1 cup sugar 1 cup white vinegar 5 ounces Worcestershire sauce 1/4 cup prepared yellow mustard 32 ounces ketchup Hot sauce Saute onions in oil in a heavy skillet. Add sugar, white vinegar, Worcestershire sauce, and mustard. Add ketchup and simmer for about 20 minutes. Season, to taste, with hot sauce. Back To Top Sweet & Sour Bacon Dressing 1 egg - beaten 1/4 cup sugar 1/4 tsp. cornstarch 1/2 tsp. mustard 1/4 cup vinegar 1/4 cup water 1/4 lb.bacon - fried, drained, and broken in bits In saucepan combine all ingredients except bacon. Cook over medium heat until dressing thickens slightly. Remove from heat & stir in bacon bits. Used this dressing on endive or other freash salad greens topped with hard-boiled egg slices. This is the dressing used on dandelion salad too. Back To Top Tangy Pepper Sauce A creamy mix of peppers, mayonnaise and a splash of chilli sauce to spice up this ultra simple and tasty sauce. Prep Time: 10 minutes Makes: 2 Servings Ingredients: 125 ml Mayonnaise 15 ml Chilli Sauce 15 ml All Gold Tomato Sauce Green Pepper, finely diced Yellow Pepper, finely diced 15 ml Chives, chopped 2.5 ml Sweet Paprika Preparation: Mix all the ingredients together and season to taste with salt and freshly ground black pepper. This sauce can be kept for up to 3 days in the refrigerator if covered well. Quantities of chilli sauce and paprika can be increased for a more intense flavour. Serve with your favourite fish dish. Back To Top Tarragon Mustard  Prep Time: 10 minutes Makes: 1 Cup Mustard 1/3 cup yellow mustard seeds 1/3 cup drinking-quality white wine 1/3 cup white wine vinegar 1 shallot, minced (about 2 tablespoons) 1/2 teaspoon salt 1/4 teaspoon white pepper 2 sprigs fresh tarragon, leaves finely chopped Pumpernickle bread squares, accompaniment Smoked salmon, accompaniment Chopped capers, minced onions, chopped parsley leaves, for garnish In a non-reactive bowl combine all ingredients and refrigerate overnight, covered. Transfer the mustard mixture to a blender and process before serving, to allow the flavours to blend. Back To Top Thin Gravy This is a traditional accompaniment to any roast meat using the cooking juices left in the roasting pan. (Makes: 4 Servings) Water or meat stock - 150ml ( pint) Sediments from the roasting tin With a spoon, rub down any cooking juices left in the tin. Remove all fat from the surface with a metal spoon. Strain before serving. Back To Top Thousand Island Mayonnaise This is ideal to serve with meat fondues or as dips. (Makes: 4-6 Servings) Mayonnaise - 300 ml (10 fl oz) Double cream - 4 tbsp Tomato ketchup - 4 tsp Chilli sauce - tsp Stuffed olives - 2 tbsp, finely chopped Onion - 2 tsp, finely chopped Green pepper - 1 tbsp, finely chopped Hard boiled egg - 1, shelled, finely chopped Fresh parsley - 3 tbsp, finely chopped Back To Top Tomato-Basil Sauce This awesome sauce is simple, quick to prepare, and tastes so good. Note, for a thicker sauce with more texture add two cans of diced tomato, drained, a can of tomato paste and a diced onion. Yummo! (Makes: 2 Cups) 3 tablespoons extra-virgin olive oil 2 garlic cloves, minced 1 (16-ounce) can crushed tomatoes Pinch sugar Kosher salt and freshly ground black pepper 4 fresh basil leaves, chopped Coat a saucepan with 2 tablespoons of the oil and warm over medium-low heat. Add the garlic and cook, stirring, until soft. Add the crushed tomatoes and sugar; season with salt and pepper. Turn the heat up slightly to medium and simmer the sauce for 10 minutes, stirring occasionally. Stir in the basil and the remaining olive oil. Toss with spaghetti, if desired. Back To Top Tomato Dressing 1 can tomato soup 1 cup vinegar 1 cup oil 1/4 cup sugar 1 tsp. salt 1/2 tsp. paprika onion juice Mix and chill before serving. Back To Top Tomato Jam  For a tasty variation on ketchup, try making tomato jam. This thick, flavorful spread with a consistency similar to that of raspberry or strawberry jam is easy to prepare and makes a perfect companion for savory homemade meat loaf. (Makes: 1 1/2 Cups) 1 tablespoon extra-virgin olive oil 2 small garlic cloves, finely chopped 1 one-inch piece ginger, peeled and finely chopped (1 tablespoon) 1 small red onion, peeled and finely diced 1 28-ounce can plum tomatoes 1/2 cup red-wine vinegar 1/4 cup honey 1/4 cup firmly packed light-brown sugar 1/2 teaspoon ground ginger Pinch of ground cloves 2 cinnamon sticks 2 whole star anise 1. Place a medium saucepan over medium heat. When pan is warm, add olive oil, garlic, ginger, and red onion, and saut until translucent. Add tomatoes, breaking them up with a wooden spoon. Add vinegar, honey, brown sugar, ginger, cloves, cinnamon sticks, and star anise. 2. Simmer, stirring occasionally until tomatoes have dissolved and liquid has evaporated, 60 to 70 minutes. Discard cinnamon sticks and star anise before serving. Back To Top Tomato Sauce (Ketchup) If the sauce is to be stored, it is much safer to sterilise the filled bottles in water. The tomato tissues may tend to separate out leaving a clear layer at the top, but this will not affect the flavour and an occasional shake of the bottle will remedy this. (Makes: 6 kg / 13 lb) Tomatoes - 5.5 kg (12 lb) Onions - 500g (1 lb 2 oz), chopped, optional Sugar - 500g (1 lb 2 oz) Vinegar - 600 ml (1 pint) Salt - 40g (1 oz) Mixed ground spice - 7g ( oz) Cayenne pepper - pinch gently until the sauce is fairly thick, but do not boil it quickly. Back To Top Velout Sauce This sauce can be used for poultry and veal, or poached, grilled and steamed fish dishes. (Makes: 4-6 Servings) Butter - 25g (1 oz) Mushrooms - 25g (1 oz), finely chopped Parsley - 2-3 sprigs Plain flour - 25g (1 oz) Stock - 300 ml ( pint), use chicken, veal or fish depending on the dish. Peppercorns - 2 Lemon juice - 2 tsp Double cream - 4 tbsp, or soured cream Salt and freshly ground pepper and parsley and fry gently for 5 minutes. Add the peppercorns. Cook, stirring, until the sauce comes to the boil and thickens. Simmer very gently for 30 minutes. Reheat gently before using. Do not allow to boil. Wine Sauce For Asparagus (Makes: 2 2/3 Cups Sauce) Ingredients: 1/2 cup sauternea (or white wine of choice) 2 tablespoons instant minced onion 2 tablespoons lemon juice 1 1/2 cups mayonnaise 4 hard cooked eggs, chopped Preparation: In saucepan, mix wine, onion, lemon juice and mayonnaise; heat to boiling. Fold in eggs. Serve over hot cooked asparagus. Back To Top
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