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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

  • Place the apples and water in a heavy based pan
    and cook over a moderate heat for 8-10 minutes.

  • Stir occasionally to prevent sticking.
    Cool slightly and mash or blend to a smooth pure.
    Sweeten to taste.

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    Apple Sauce 1

    For grilled or roast pork,
    duck and goose dishes.

    (Makes: 6 Servings)

    Cooking apples - 450g (1 lb),
    peeled, cored and sliced
    Water - 3 tbsp
    Caster sugar - 2 tsp, optional

  • Put the apples into a saucepan with the
    water and cook until soft and pulpy.
  • Either beat to a pure or rub
    through a sieve or liquidise.
  • Return to the pan, add sugar, if used.
  • Reheat gently. Serve hot or cold.

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    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.
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    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.
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    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)

    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

    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.
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    Aurore Sauce

    This delicately pink coloured sauce can
    be used for fish and egg dishes.

    (Makes: 300 ml / pint)

    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

  • Put the milk into a saucepan. Add the onion,
    carrot, celery, cloves, peppercorns, mace and parsley.
  • Slowly bring just to the boil. Remove from the heat and cover.
    Leave to stand for 30 minutes. Strain and reserve the flavoured milk.
  • Melt the butter in a pan. Add the flour and cook
    over a low heat, stirring, for 2 minutes. Do not allow the mixture to brown.
  • Gradually blend in the milk. Cook, stirring, until the sauce
    thickens, boils and is smooth. Simmer gently for 3 minutes.
  • Remove from the heat and stir in the tomato pure
    and sugar. Season. Stir in the cream.
    Reheat gently. Do not allow to boil.
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    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!
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    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.
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    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.
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    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.
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    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.
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    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.
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    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.
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    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

  • Put the milk into a saucepan. Add the onion, carrot,
    celery, cloves, peppercorns, mace and parsley.
  • Slowly bring just to the boil. Remove from the heat and cover.
    Leave to stand for 30 minutes. Strain and reserve the flavoured milk.
  • Melt the butter in a pan, add the flour and cook over a low heat,
    stirring for 2 minutes. Do not allow this roux to brown.
  • Gradually blend in the flavoured milk. Cook, stirring,
    until the sauce thickens, boils and is smooth.
    Simmer gently for 3 minutes.
  • Remove from the heat, season
    and stir in the cream.
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    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.
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    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.
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    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

  • Stick 2 cloves into the onion and put
    in a saucepan with the bayleaf and milk.
  • Bring slowly to the boil, remove from the heat,
    cover and leave to infuse for 10 minutes,
    then remove the bayleaf and onion.
  • Add the breadcrumbs, return to the heat, cover
    and simmer for 10-15 minutes, stirring occasionally.
  • Stir in the butter and cream and serve immediately.

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    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.
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    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.
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    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.
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    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.
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    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!.
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    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.
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    Chocolate Sauce

    Cook Time: 10 minutes
    Makes: About 2 Cups

    1 cup heavy cream
    1 tablespoon unsalted butter
    1/2 pound semisweet chocolate, chopped in chunks

    Heat the cream and butter in a saucepan over medium heat.
    Add the chocolate, stirring, until it's melted and smooth.
    Remove from heat and cool to room temperature.
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    Compound Butters

    (Makes: 4 Servings)

    Pesto Butter:

    1 cup basil leaves
    3 tablespoons pine nuts, toasted
    3 tablespoons Parmesan cheese, grated
    2 cloves garlic, minced
    1-1/2 pound unsalted butter, room temperature

    In a food processor, place basil leaves, pine nuts, Parmesan, garlic and olive oil. Mix until pureed. In a small bowl add pesto mix to unsalted butter and season with salt and white pepper. Place softened butter mixture onto plastic wrap and roll into a cylinder - (1- inch in diameter). Place in refrigerator until ready to use.

    Blue Cheese Butter:

    cup crumbled blue veined cheese (Roquefort or Gorgonzola)
    pound unsalted butter, softened
    Salt and white pepper

    In a food processor, mix blue cheese and butter together until well combined. Season with salt and white pepper. Place softened butter onto plastic wrap and roll into a 1- inch cylinder. Twist ends to tighten and compact butter mixture. Refrigerate.

    Cognac & Grainy Mustard Butter:

    3 tablespoons grainy mustard
    2 tablespoons Cognac
    pound unsalted butter, softened
    Salt and white pepper

    In a food processor, mix mustard, Cognac and butter together until well combined. Season with salt and white pepper. Place softened butter onto plastic wrap and roll into a 1- inch cylinder. Twist ends to tighten and compact butter mixture. Refrigerate.

    Chilli Butter:

    1 Jalapeno, seeded
    cup Fresh Cilantro, leaves only
    2 tablespoon Cumin Seeds, toasted
    1 teaspoon Grated Ginger
    pound Unsalted Butter, softened
    Peanut Oil

    In a food processor, blend jalapeno, cilantro, cumin seeds and grated ginger with peanut oil until it makes a paste. Add softened butter. Season with salt and pepper. Place softened butter onto plastic wrap and roll into a 1- inch cylinder. Twist ends to tighten and compact butter mixture. Refrigerate.
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    Condensed Milk Caramel Sauce

    When heated (by microwave, oven or stovetop),
    sweetened condensed milk becomes thick,
    turns a rich golden color, and takes
    on the flavor of caramel.

    Microwave Oven Method:
    Pour milk into a 2-quart glass or ceramic container. Cook at MEDIUM (50 percent power) for 4 minutes, stirring halfway through. Reduce power to MEDIUM-LOW (30 percent power); cook 12 to 18 minutes, stirring briskly every 2 minutes until smooth, thick and caramel-colored. The cooking time will depend on the wattage of your oven.

    Oven Method:
    Pour sweetened condensed milk into a 9-inch pie plate and cover with foil. Place the pie plate in a larger pan; fill pan with hot water that reaches halfway up the side of the pie plate. Bake at 425F for 11/2 hours, or until thick and caramel-colored. Stovetop method: Pour milk into the top of a double boiler and cook over simmering water for 11/2 hours. At the end of the cooking time (whichever method you use) beat the caramel until smooth.

    Never heat sweetened condensed milk in
    an unopened can, which can explode when heated.

    Dont substitute sweetened condensed milk
    for evaporated milk or vice versa.
    The sugar in the former would ruin
    the flavor of dishes calling for evaporated milk.

    Sweetened condensed milk is whole milk from which
    about 60 percent of the water has been removed;
    its mixed with sugar, which the latter
    is about 40 percent of the volume.

    Store unopened cans of condensed milk
    at room temperature for up to 6 months.

    Once opened, transfer unused milk to an airtight container,
    such as a screw-top jar, and use within 5 days.

    Sweetened condensed milk
    (Makes: 1 15-ounce Can = 11/3 Cups).

    Sweetened condensed milk is used in candies,
    custards, puddings, pies and some baked goods.

    Drizzle sweetened condensed milk over baked apples
    15 minutes before theyre done for a delicious, shiny glaze.
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    Cranberry Sauce

    This is a popular accompaniment to the Christmas turkey.
    A pinch of ground cinnamon or cloves or a teaspoon of lemon
    or orange zest are optional additions.

    (Make: 6 Servings)

    Water - 300 ml (10 fl oz)
    Granulated sugar - 175g (6 oz)
    Cranberries - 225g (8 oz)

  • Put the water and sugar into a saucepan.
    Heat slowly until the sugar dissolves.
  • Add the cranberries. Cook briskly for 2-3
    minutes or until the skins pop open.
    Reduce the heat. Simmer gently for
    10 minutes. Serve hot or cold.
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    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.
    Season with black pepper, to taste. Serve over iceberg wedges.
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    Creamy Roquefort Salad Dressing

    1/4 cup or more of Roquefort or Bleu Cheese
    1 cup sour cream
    3 tbsp. cider vinegar or lemon juice
    1/4 tsp. salt
    dash pepper
    dash paprika
    1 tsp onion juice

    Mash cheese in a bowl using a fork.
    Gradually work in sour cream, vinegar and seasonings.
    Beat until creamy and smooth with a spoon
    or rotary beater. Chill and serve.
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    Curry Sauce

    A great sauce to accompany chips.

    (Makes: 4 Servings)

    Onion - 1
    Apple - 1
    Curry powder - 1 tbsp
    Oil - 2 tbsp
    Plain flour - 2 tbsp
    Water - 600 ml (1 pint)
    Tomato pure - 1 tbsp
    Salt, pepper and lemon juice

  • Chop the onion and apple and fry with the
    curry powder in the oil until tender.
  • Stir in the flour, cook for 2 minutes and then
    remove from the heat and add the water,
    tomato pure, salt, pepper and lemon juice to taste.
  • Simmer for 15 minutes.

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    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.
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    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.
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    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.)
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    Flavored Olive Oil

    Bottled Flavored Olive Oil can decorate your
    kitchen counters and make wonderful gift ideas for
    an added feature to your holiday food gift basket.

    Distinct design bottles with character or detailed
    dimension can enhance the beauty of the oil with seasonings.

    Bariani Olive Oil
    Fresh garlic -finely chopped
    Red dry hot peppers
    Imported Italian Dry Oregano
    Dry parsley flakes
    Dry basil flakes
    Fresh or dry rosemary

    Select the type of bottles you wish to use for the flavored olive oil(s).
    In a separate jar begin to add the olive oil, diced garlic,
    diced red hot pepper or whole; imported dry oregano,
    dry parsley flakes, dry basil flakes and
    a sprig of fresh or dry rosemary.
    Shake vigorously. With funnel pour into bottle.
    Decorate with bow or ribbon and add this
    fancy eye-catching bottle to your gift basket.

    Storing Oils - Flavored oils should be consumed
    within 3-4 weeks in order to avoid spoilage and/or bacteria.
    For long term use, refrigeration is recommended.
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    Flavored Salt

    Prep Time: 5 minutes
    Makes: About 1/4 Cup

    Lemon Salt:
    3 lemons, zested
    3 tablespoons Sea Salt
    (eg: Maldon Salt)

    Place ingredients in a spice grinder.
    Pulse to combine.

    Cumin Salt:
    1 tablespoon cumin
    3 tablespoons Sea Salt
    (eg: Maldon Salt)

    Place ingredients in a spice grinder.
    Pulse to combine.

    Chile Salt:

    3/4-inch piece fresh chile, roughly chopped
    3 tablespoons Sea Salt
    (eg: Maldon Salt)

    Place ingredients in a spice grinder.
    Pulse to combine.
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    French Dressing

    1/2 cup olive oil
    1/2 cup vinegar
    1/2 cup catsup
    1/4 cup sugar
    1/4 tsp. salt
    1 clove garlic, sliced

    Mix well and let stand in a closed jar
    until dressing has absorbed flavor.
    Remove garlic and use as needed.
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    Garlic Basil Oil

    Prep Time: 5 Minutes
    Makes: 2 Cups

    A very quick and easy, yet elegant dipping oil
    that goes great with crusty bread and salad,
    or pour over plain pasta for a flavorful dish.

    1 cup packed basil leaves , chopped
    2 cups extra virgin olive oil ,
    chilled for 2 hours
    1 teaspoon kosher salt
    3 cloves garlic, minced

    1. Place all ingredients in blender and
    process until smooth and uniformly green.
    2. Serve with crusty bread for dipping or over pasta.

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    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.
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    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

  • Place the egg yolks, lemon juice and seasoning
    in a blender or food processor.
    Cover and blend for a few seconds to mix.
  • Gradually pour hot, melted butter into the
    blender while processing at high speed.
  • Blend until thick and light.
  • Serve immediately.

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    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.
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    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

  • Mix all the ingredients together in a bowl.

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    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.
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    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.

    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.

    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.

    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.

    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.

    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.

    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.
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    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.
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    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.
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    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

    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.
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    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.
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    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.
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    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
    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.
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    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.
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    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.
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    Saffron & Pink Peppercorn Sauce

    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

    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.
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    Sandwich Sauce

    This is a slightly tangy sauce to put
    on your homemade sandwich creations,
    even barbecued ribs or chicken.

    (Makes: 1 cup)

    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

    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.
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    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.
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    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.
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    Sour Cream Salad Dressing

    1 cup sour cream
    1 tbsp. lemon juice
    1 tbsp. honey

    Mix and chill before serving.
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    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
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    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.
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    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.
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    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

    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

    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.
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    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
    until mustard has obtained the desired texture and thickness –
    it is equally delicious whether you leave it chunky or smooth.
    Store in an airtight, non-reactive container
    in the refrigerator for up to 2 weeks.

    Serve with pumpernickle bread, salmon and garnishes.
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    Tartare Sauce

    Serve this sauce with fried fish dishes.

    (Makes: 225 ml / 8 fl oz)

    Fresh tarragon - 1 tsp, chopped, or chives
    Capers - 2 tsp, chopped
    Gherkins - 2 tsp, chopped
    Fresh parsley - 2 tsp, chopped
    Lemon juice - 1 tbsp, or vinegar
    Mayonnaise - 175 ml (6 fl oz)

  • Mix all the ingredients together.
  • Allow to stand for at least 1 hour
    before serving, to allow the flavours to blend.

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    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

  • Add the water or stock to the roasting tin.
    With a spoon, rub down any cooking juices left in the tin.
  • Bring to the boil and boil for 2-3 minutes.
    Remove all fat from the surface with a metal spoon.
    Strain before serving.

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    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

  • Mix all the ingredients together thoroughly.
  • Chill before using.

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    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.
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    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.
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    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.
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    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

  • Cut up the tomatoes and cook them gently until they are quite soft.
  • Rub pulp through a hair sieve and return it to the pan.
  • Add the other ingredients and cook
    gently until the sauce is fairly thick, but do not boil it quickly.
  • Pour the hot sauce into heated bottles and seal at once.

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    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

  • Melt the butter in a saucepan. Add the mushrooms
    and parsley and fry gently for 5 minutes.
  • Stir in the flour. Gradually blend in the stock.
    Add the peppercorns. Cook, stirring, until
    the sauce comes to the boil and thickens.
  • Reduce the heat and cover the pan.
    Simmer very gently for 30 minutes.
  • Strain, stir in the lemon juice and cream. Season to taste.
    Reheat gently before using. Do not allow to boil.
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    Wine Sauce For Asparagus

    (Makes: 2 2/3 Cups Sauce)

    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

    In saucepan, mix wine, onion, lemon
    juice and mayonnaise; heat to boiling.
    Fold in eggs. Serve over hot cooked asparagus.
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