SAUCES
& DRESSINGS
Aioli
from: Ellise at: 04.10.2002 15:37
subject: Aioli
Aioli is a garlic mayonnaise which is good served with
fish or steamed vegetables. This recipe though, has been
made to be a meal in itself.
Sauce
100 g (2 pieces) boiled, peeled potatoes
1/2 dl (1/4 Cup) mayonnaise
2 tsp. fresh lemon juice
3 large cloves garlic, minced
2-5 Tbs. boiling water
Salt and pepper
Serve on a Salad of
potatoes
asparagus
hard boiled eggs
tuna
Wash, boil and peel the potatoes. Reserve two potatoes for
the aioli. Remove the tough ends of the asparagus by breaking
them off. Steam or cook asparagus in lightly salted water
for 1-2 minutes or until just tender but still firm.
Place the warm potatoes and asparagus on a serving dish.
Drain the tuna and place on the potatoes and asparagus.
Peel and slice eggs in half and place on the serving dish.
Peel the two potatoes you set aside, and mash them. Mix
the mayonnaise, lemon juice, water and finely minced garlic
and stir until you have a smooth sauce. Season with salt
and pepper and add to the two mashed potatoes. Serve as
a cold sauce to the salad.
Accompaniment:
French or Italian bread
Almond Pesto
from: gdngfool at: 11.26.2006 17:06
1/2 C whole blanched almonds, toasted
2 C fresh flat leaf parsley
1/2 C evoo
1/4 C shredded parmesan or Romano cheese
1 T lemon juice or white wine vinegar
2 large cloves garlic, peeled and quartered
1/4 teaspoon ground cumin
1/4 teaspoon sea salt
1/8 teaspoon crushed red pepper
In food processor, process almonds until finely ground.
Add remaining ingredients and process till smooth.
Refrigerate into airtight containers or freeze up to three
months. Thaw in refrigerator
Apricot Cranberry Sauce
from: Judith UK at: 11.22.2002 09:26
subject: Apricot Cranberry Sauce.
12 oz cranberries, fresh or frozen
1/2 cup(s) dried apricot halves, chopped
1/2 cup(s) unsweetened applesauce
1/2 cup(s) water
1/4 cup(s) spreadable fruit, orange
Instructions
Over medium-high heat combine all ingredients; cook until
cranberries have popped, 10 minutes.
Cool and serve at room temperature.
CANTALOUPE BUTTER
from: Ellise at: 06.13.2002 09:15
subject: Smooth Velvety Cantaloupe
CANTALOUPE BUTTER
1 cup chopped cantaloupe with the rind removed
1 tsp. water
1/2 cup butter, room temperature
2 Tbs. lime juice
1 tsp. finely grated lime zest
In a small pan, simmer the fruit with 1tsp. water until
very tender. Cool to room temperature. Place all ingredients
in a blender. Process until smooth. Use with grilled chicken
or fish - Also create tropical pancakes with this fruity
butter.
Chocolate Sauce
from: gdngfool at: 12.01.2003 16:32
subject: Best Chocolate Sauce
2 sq unsweetened chocolate
2 T butter
2/3 C boiling water
2 C sugar
4 T white corn syrup
1 teaspoon vanilla
1 pinch salt
Melt chocolate and butter in saucepan. Add boiling water
very slowly.
Gradually bring to boil.
Add sugar, salt and syrup. Boil gently for five minutes
only. Cover. Cool. Add vanilla.
The BEST
Chunky Artichoke Salsa
from: Dona Morrison at: 11.27.2004 12:16
Chunky Artichoke Salsa
1 jar (6.5 ounces) marinated artichoke hearts, un-drained
1/4 cup pitted ripe olives, chopped
2 tablespoons chopped red onion
3 medium plum tomatoes, diced
1 garlic clove, pressed
2 tablespoons snipped fresh basil leaves
salt and pepper to taste
Drain marinade from artichokes into bowl. Chop artichokes,
black olives, red onion and tomatoes. Place vegetables in
bowl with the marinade from artichokes and add the pressed
garlic. Add basil to vegetable mixture; mix gently. Season
to taste with salt & pepper.
Yield : 16 servings
CITRUS-PINEAPPLE SALSA
from: Ellise at: 04.04.2002 08:16 from:
CITRUS-PINEAPPLE SALSA
Categories: Salsa
Yield: 4 servings
1 med. red grapefruit peeled/chopped
1 med. red bell pepper, diced
1 sm. orange, peeled/chopped
8 oz .crushed pineapple, undrained
2 green onions, thinly sliced
1 sm. jalapeno, seeded and chopped
1 tbs. chopped fresh cilantro
1 tsp. ground cumin
2 tbs. fresh lime juice
In medium bowl, combine all ingredients.
Yields 4 servings.
Classic Genovese Pesto
from: gdngfool at: 11.26.2006 16:56
1/3 - 1/2 cup olive oil
2 cups firmly packed fresh Genovese or sweet basil leaves
1/2 cup pine nuts
1/2 cup grated parmesan or Romano cheese
3-4 cloves garlic, peeled and quartered
1/4 teaspoon salt
ground black pepper
In a food processor, combine 1/3 cup of the oil, basil,
nuts, cheese, garlic, and salt. Cover and process until
nearly smooth, adding enough remaining oil until desired
consistency. Add black pepper to taste. Put in airtight
containers and store in refrigerator for two days or freeze
up to 3 months. Thaw in refer before using. Makes about
one cup
Cranberry Cherry Rum Sauce
from: gdngfool at: 11.26.2006 16:50
1 12 ounce bag raw cranberries: washed, dried, picked over
3/4 C dry sour cherries
1/3 C sugar
2/3 cup red currant jelly (3/4 of 11 ounce jar
2/3 C water
1/4 C dark rum
1) In large saucepan, combine cranberries, cherries, sugar,
jelly and water
2) Over low heat, bring to low simmer and cook, stirring
occasionally, about 5 minutes, or until cranberries begin
to pop.
3) Cranberries should be tender but not mushy. Cook to
your taste, from firm cranberries to softer ones that give
off more pectin and make a thicker sauce. Remove from heat.
4) Stir in rum.
5) Refrigerate at least overnight to thicken sauce
6) Return to room temp to serve.
Cranberry-Walnut Conserve
from: joyceww at: 11.20.2005 17:29
subject: Cranberry-Walnut Conserve
From A New Way to Cook by Sally Schneider. Published by
Artisan, A Division of Workman Publishing, Inc., New York.
Copyright © 2001 by Sally Schneider
Makes about 2 quarts
This thick, chunky conserve is delicious with roast chicken,
turkey and pork. Packed into jars, it makes a great gift.
o 1 1/2 cups walnuts
o 3 navel oranges, well washed
o 5 cups fresh or frozen cranberries
o 2/3 cup wildflower honey, or more to taste
o 1 1/4 cups dark raisins or currants
o A few teaspoons fresh lemon juice if needed to bring up
flavors
1. Preheat the oven to 375°F. Spread the walnuts on
a baking sheet and roast until they are fragrant, about
9 minutes. Set aside to cool.
2. With a sharp knife, cut the ends off the oranges and
discard; slice the oranges in quarters through the stem.
Slice each quarter crosswise as thinly as possible, discarding
the seeds as you work.
3. In a heavy non reactive 3-quart saucepan, combine 4 cups
of the cranberries, the oranges, honey and 1 1/2 cups of
hot water, and bring to a boil over medium-high heat. Reduce
the heat to moderate and cook, stirring occasionally until
the mixture has thickened and the cranberries are soft,
about 15 minutes. Stir in the raisins and the remaining
cranberries and cook until the raisins are plump, another
4 minutes. Remove the pan from the heat and allow to cool.
4. Chop the walnuts coarsely and stir them into the conserve,
along with the lemon juice to taste. Transfer the conserve
to clean dry jars and cool completely. Cover and refrigerate.
Storage: The conserve will keep for at least 1 month in
a covered container in the refrigerator.
Dandelion Jelly
from: Darlene Schibley at: 04.21.2003 00:14
subject: Dandelion Jelly
1 quart dandelion blossoms
1 quart water
1 pkg. SureJell
2 T. ReaLemon
4 1/2 C. sugar
Rinse blossoms. Place in saucepan with water. Boil for 3
minutes. Strain out 3 cups, discard remainder. Return to
large saucepan with SureJell and lemon juice. When this
begins to boil add sugar. Boil for 3 minutes. Remove from
heat and skim off foam and pour into sterilized jars. Trust
me even though it will look murky when you add sugar it
takes on a honey color and tastes like honey.
Dried Tomato Pesto
from: gdngfool at: 11.26.2006 17:01
3/4 C oil packed dried tomatoes
extra virgin olive oil
1/4 C pine nuts or slivered almonds
1/4 C snipped fresh basil
1/2 teaspoon sea salt
8 cloves garlic peeled and roughly chopped
Drain tomatoes reserving oil. Add enough olive oil to make
1/2 cup; set aside.
Place tomatoes, pine nuts or almonds, basil salt and garlic
in food processor bowl. Cover and process until finely chopped.
With machine running, gradually add the remaining oil,
processing until almost smooth.
Refrigerate. Freeze up to 3 months.
Leek and Wild Mushroom Stuffing
from: Ms. Lillian at: 11.24.2004 08:19
Leek and Wild Mushroom Stuffing
Serves 10
1 1/2 cups hot water
1/2 oz. dried porcini mushroom
1 cup butter (2 sticks)
1 lb. fresh shiitake mushrooms, stems removed, caps sliced
1 lb. button mushrooms, sliced
1 1/2 cups chopped leeks (white and pale green parts only)
6 cloves garlic, chopped
2 cups dry white wine
1 tbs. fresh thyme, chopped
1 1/2 8 ounce baguettes, halved lengthwise, cut crosswise
into 1/2" thick slices
1 egg, beaten
Combine 1 1/2 cups hot water and dried porcini in small
bowl. Let stand until mushrooms soften, about 30 minutes.
Using slotted spoon, transfer mushrooms to work surface;
chop finely. Pour mushroom soaking liquid into small bowl,
leaving any sediment behind, and reserve. Melt butter in
heavy large pot over medium-high heat. Add shiitake and
button mushrooms; sauté 10 minutes. Add leeks and
garlic; sauté 5 minutes. Add wine, thyme, and porcini
mushrooms. Cook until almost all wine evaporates, stirring
occasionally, about 5 minutes. (Can be made 1 day ahead).
Cover mushroom mixture and porcini soaking liquid separately
and chill. Reheat mushroom mixture to lukewarm before continuing.)
Transfer mixture to very large bowl. Mix bread into mushroom
mixture. Season with salt and pepper; mix in egg.
To bake stuffing in dish:
Preheat oven to 350 degrees F. Generously butter a 13x9x2-inch
glass baking dish. Add enough reserved mushroom soaking
liquid to stuffing to moisten (3/4 cup to 1 1/4 cups). Transfer
stuffing to prepared dish. Bake uncovered until heated through,
about 40 minutes.
To bake stuffing in turkey:
Loosely fill main cavity and neck cavity of turkey with
stuffing. Add enough mushroom soaking liquid to remaining
stuffing to moisten slightly (1/4 cup to 3/4 cup, depending
on amount of remaining stuffing). Generously butter baking
dish. Spoon remaining stuffing into prepared dish. Cover
dish with buttered foil, buttered side down. Bake stuffing
in dish, alongside turkey or while turkey is resting, until
heated through, about 25 minutes. Uncover stuffing in dish.
Bake until top of stuffing is slightly crisp and golden,
about 15 minutes longer.
Mango Tango Salsa
from: gdngfool at: 12.01.2003 16:35
subject: Mango Tango Salsa
3 ripe mangoes, pitted and cubed
Juice of one lime
1 tbsp red onion, minced
1 cup fresh cilantro leaves
1/2 jalapeno pepper (optional) seeded and minced
Combine all ingredients. Let stand for 10 minutes. Toss
before serving. Serves 6 as side dish or include in food
basket.
Keep cool
Memommie's Sage Dressing
from: Anne(OH) at: 11.23.2002 23:43
subject: Memommie's Sage Dressing
Memommie's Sage Dressing
1 pan cooked cornbread
Turkey giblets, gizzards, etc.
2- hard boiled eggs
1/2 stalk celery, diced
2 medium onions, diced
6 slices fresh whole-wheat bread (not toasted, no crust
removed)
1/2+ teaspoon sage (dried) or several fresh leaves, crumbled
1/4 teaspoon pepper
1/4 teaspoon salt
Boil turkey giblets, etc. until done, reserve liquid.
Chop giblets, etc. finely and set aside.
Mix 1/2 the cornbread, wheat bread, and eggs until crumbly.
Saute celery and onions. Add to mixture with giblets, etc.
and use liquid reserve as needed for consistency to make
a thick but well-moistened dressing.
Turn contents into a well greased (buttered) round pie dish.
Top lightly with dots of butter. Bake at 350 degrees for
30 -45 minutes.
PICO DE GALLO SALSA
from: Ellise at: 04.04.2002 08:16
PICO DE GALLO SALSA
Yield: 6 servings
6 Serrano or Jalapeno chilies,-stems and seeds removed,
finely chopped
1 lg. Onion, finely chopped
2 med. Tomatoes, finely chopped
3 Cloves garlic, finely-chopped
1/4 c Finely chopped cilantro
1/4 c Oil
3 tbs. Red wine vinegar
Combine ingredients and mix well. Allow refrigerated sauce
to come to room temperature before serving.
Quick Cranberry Orange Chutney
from: gdngfool at: 12.01.2003 15:42
subject: Quick Cranberry Orange Chutney
1 1/2 C fresh or frozen cranberries
1 large orange, peeled and sectioned
1 C firmly packed brown sugar
1/3 C golden raisins
2 T chopped onion
1 t finely chopped fresh crystallized ginger
1/4 t cinnamon
MICROWAVE DIRECTIONS:
Combine all ingredients in an 8 C microwave safe measuring
cup or 1 1/2 quart microwave safe bowl.
Mix well. Cover with microwave safe waxed paper. Microwave
on HIGH for 6 1/2 to 9 minutes, or until cranberries pop
open, stirring twice during cooking.
Let stand until thickened and cool. Ladle into 2 clean 8
ounce jars. Screw lids on firmly. Store up to 3 weeks in
refrigerator.
2 Cups
Raspberry Vinegar
from: gdngfool at: 12.01.2003 16:08
subject: Easy Two Ingredient Raspberry Vinegar
1 1/2 C white vinegar
1 C raspberries *fresh or frozen WITHOUT syrup*
Bring vinegar to boil in small non aluminum saucepan.
Meanwhile, place raspberries in clean hot 16 ounce jar.
Carefully pour hot vinegar into jar. Cover; let stand several
days at room temperature in cool dark place to blend flavors.
If desired, strain into decorative jar and add additional
fresh raspberries.
2 Cups.
MICROWAVE DIRECTIONS:
Place raspberries in clean 16 ounce jar. Add vinegar. Microwave
on HIGH for 2 1/2 to 3 minutes or until vinegar reaches
140 to 150 degrees. Jar will be warm to the touch. Continue
as directed above.
Sesame Lime Vinaigrette
from: judi z. at: 03.14.2004 16:47
SESAME LIME VINAIGRETTE
1 cup lime juice (fresh squeezed)
1 cup canola oil
4 tablespoons unseasoned rice wine vinegar
2 tablespoons soy sauce
2 tablespoons granulated sugar
1 tablespoon toasted sesame oil
1 teaspoon lime zest, finely-grated
1/4 teaspoon kosher salt
In a small mixing bowl, whisk all ingredients until emulsified.
Pour over salad.
Chef's note: To maximize the fresh flavor of the fruit juice,
vinaigrette is best made just before using. Refrigerate
leftovers but only after you strain out the zest, which
can become bitter. Shake well to recombine before using.
Yield is 2 1/3 cups. Put 1/2 ounce on an individual portion
salad.
Shrimp Stuffing
from: Ms. Lillian at: 11.15.2003 06:49
subject: Shrimp Stuffing
Shrimp Stuffing
(Serves 4)
10 Tbs. butter
1 small yellow onion, chopped
8 cups fresh bread crumbs
½ bunch parsley, chopped
1 Tbs. chopped fresh rosemary
1 tsp. dried summer savory
3-4 fresh sage leaves, chopped
3/4 cup chicken stock
6 Tbs. cream sherry
salt & freshly ground black pepper
8 medium shrimp, peeled and chopped
Preheat oven to 375 degrees.
Melt butter in a large skillet over medium heat. Add onions
and cook, stirring often, until soft, 5-7 minutes. Transfer
onions and any accumulated juices to a large mixing bowl,
then add bread crumbs, parsley, fresh rosemary, summer savory,
sage, chicken stock and sherry, season to taste with salt
and pepper. Toss to mix well, then add shrimp and mix well
again. Place in baking dish or muffin tins, bake for 35-45
minutes. Dot the dressing with butter during the baking
for crispness, you may substitute scallops or crabmeat or
use any seafood of your choice.
Spiced Apple and Raisin Sauce
from: gdngfool at: 12.01.2003 16:25
subject: Spiced Apple and Raisin Sauce
1 C (1 medium) coarsely chopped red apple
1 T margarine or butter
1/2 C firmly packed brown sugar
1/4 C raisins
1/8 teaspoon cloves
1 C water
1 T cornstarch
2 T lemon juice
In medium skillet over medium heat, cook apple in butter
till tender.
Stir in brown sugar, raisins and cloves.
In small bowl, combine remaining ingredients, blend well.
Stir in apple mixture; cook until mixture boils and thickens.
Stir constantly.
Serve warm or ladle into 2 clean, hot 8 oz jars. Screw lids
on firmly. Store in refrigerator up to 3 weeks or freezer
up to 3 months.
2 Cups.
This is delish on fruit pies, custard, or ice cream.
Enjoy!
Tangy Cranberry Sauce
from: Juline at: 12.02.2002 22:16
subject: Tangy Cranberry Sauce
I made a little of this plus the traditional sweet cranberries
for Thanksgiving this year, thinking this wouldn't really
go over that big, but a few of us horseradish fans would
go for it. It was a huge hit! Enjoy :-)
Tangy Cranberry Sauce
1 small onion, minced
1 16oz can of whole-berry cranberry sauce
1 Tbs. prepared white horseradish
1 tsp. dijon mustard
1/2 tsp. Worcestershire sauce
salt
Vinegar Bouquet Garni
from: gdngfool at: 12.01.2003 16:13
subject: Bouquet Garni Vinegar
2 C white vinegar
3 sprigs parsley
3 sprigs thyme, 4 to 5 inches long
1 bay leaf
Bring vinegar to boil in small non aluminum saucepan. Meanwhile,
place herbs in clean, hot 16 ounce jar.
Carefully pour hot vinegar into jar.
Cover; let stand several days at room temperature in dark
place to blend flavors.
If desired, strain into decorative jar and add fresh herbs.
MICROWAVE DIRECTIONS:
Place herbs in clean 16 ounce jar; add vinegar. Microwave
on HIGH for 2 1/2 to 3 minutes or until vinegar reaches
140 to 150 F. Jar will be warm to the touch.
Continue as directed above.
