**TRY TO POST RECIPES…
HOT PEPPER SAUCE**
30 dried hot chili peppers, each about 1 half inches long
half Cup warm water
6 tablespoons corn oil
3 garlic cloves, minced
1 half pounds red bell peppers, seeded and chopped coarse
6 tablespoons soy sauce
- Soak the peppers in warm water until very soft. Drain and chop fine.
- In a heavy saucepan over low heat, heat the oil. Add the peppers and garlic; cook, stirring constantly, for 1 minute until the garlic browns slightly. Take care not to burn the garlic.
- Add the bell peppers and soy sauce. Stir several times and bring to a boil. Simmer for about 30 minutes, until most of the liquid has evaporated and the peppers are very soft.
- Remove from the heat and allow the sauce to cool completely. Pour into a clean jar, cover with plastic wrap and screw on the lid. Turn the jar upside down and store in the refrigerator. The oil will rise to the surface and inhibit mold from forming. Discard the sauce at the first sign of mold.
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Subway Sweet Onion Sauce
1/2 cup light corn syrup (1/2 cup sugar + 2 tbsp water = 1/2 cup light corn syrup; 1/2 cup honey = 1/2 cup light corn syrup)
1 tablespoon minced white onions
1 tablespoon cider vinegar
2 teaspoons white vinegar
1 teaspoon balsamic vinegar
1 teaspoon brown sugar
1 teaspoon buttermilk baking mix (
1 cup biscuit mix = 1 cup flour + 1 1/2 tsp baking powder + 1/2 tsp salt + 1 tbsp)
1/4 teaspoon lemon juice
1/8 teaspoon poppy seeds
1/8 teaspoon salt
1 pinch cracked black pepper
1 pinch garlic powder
- Combine all ingredients in a small microwave-safe bowl.
2.Heat mixture uncovered in the microwave for 1 to 1 1/2 minutes on high until mixture boils rapidly.
Whisk well, cover and cool.
Alternatively, bring to a boil on top of stove.
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**Arrabbiata sauce/angry sauce:
** 4 lb plum tomatoes, cut into
1/2-inch pieces
1 fresh hot chili, finely chopped, including seeds
2 tablespoons extra-virgin olive oil
2 large garlic cloves, finely chopped
1/2 cup fresh basil leaves
Simmer tomatoes, chile, and oil in a 4-quart heavy saucepan, uncovered, stirring occasionally, until sauce is thickened, about 1 1/2 hours.
During last 10 minutes of cooking, add garlic and stir sauce frequently to prevent scorching.
Remove from heat, then stir in basil and salt and pepper to taste.
Force through food mill into a large bowl.
Cooks' note:
• Sauce may be frozen in sealed bags 3 months.
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BBQ SAUCE:
Makes 1/2 cup
Onion, chopped, 1 ounce
Salad oil, 1 tablespoon
Sauté pan without cover
ketchup , 1/3 cup
Water, 2 tablespoons, more as needed
Vinegar, 3 tablespoons
Worcestershire sauce, 2 teaspoons
Tobasco sauce, 2 drops
Sugar, 2 teaspoons
Salt, to taste
Ground black pepper, to taste
Optional:
Dry mustard, ¾ teaspoon
or Dijon mustard, .. 1 teaspoon.. ]
Paprika, ¾ teaspoon
Heat oil in sauté pan. Cook onions until tender and transparent, about 5 minutes.
Add ketchup and other liquid ingredients. Stir in dry ingredients.
Simmer about 10 minutes to blend ingredients, melt sugar, and thicken slightly.
Variations
For a richer sauce, cook onions until some become golden, 15 or 20 minutes.
A longer simmer, up to 45 minutes, will improve flavor. During simmer, add water if the sauce gets too thick.
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This garlic flavoured white sauce has many uses. Mash some garlic sauce in with freshly boiled potatoes for a lovely garlic mashed potato recipe. Use the garlic sauce for steak or instead of ketchup with kebabs or burgers. Make up a large batch of garlic sauce and use as a dipping sauce at your next barbeque. This garlic sauce is extremely versatile.
Ingredients:
1 1/2 oz (45gm) Butter1 Onion, finely chopped2 Cloves Garlic, crushed1 Glass Dry White WineSalt and Pepper1 oz (30gm) Flour1/2 pint (280 ml) Milk
Method:
Melt 1/2 oz (15gm) butter in a pan, add the chopped onions and cook gently until soft and golden. Add the garlic and cook for another minute or so. Season with salt and pepper to taste. Add the wine, turn up the heat and reduce the volume by about half. Remove from heat.
In another pan melt the remaining 1 oz (30 gm) of butter. Add the flour, stir and cook for about five minutes.
Now add the milk. If you've never made a white sauce before, the key is: take it slowly. Add just a little milk, stir well, then a little more. At first the result will look like a pastry. After a little more milk it will resemble an elastic dough. Beat this smooth. Then as you add the rest of the milk a little at a time keep stirring. You'll end up with a nice thick sauce. Mix in the onion and garlic and you're done.
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**Red Pepper Pasta Sauce
Ingredients:
3 Chopped red bell peppers (capsicums)
1 Clove garlic; minced
1 cup Chicken broth/stock
1 tblspoon Tomato paste
1/4 tspoon Salt
Dash of Hot pepper sauce
1 -2 tblspoons chopped fresh basil
**
Method:
*Bring all to a boil; reduce heat and simmer until slightly thickened, about 20 minutes. Process in blender or processor until smooth. Serve over hot
cooked pasta. Garnish with additional basil, if desired.
*
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***** Quick Spaghetti Sauce*** **
**
INGREDIENTS**
- 1 green bell pepper, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can whole tomatoes
- 2 tablespoons Italian seasoning
- 1 cup chicken broth
- 1 (6 ounce) can tomato paste
DIRECTIONS
- In a hot skillet, saute bell pepper and onion on medium-high for 5 minutes. Add garlic and saute one more minute. Stir in tomatoes and chicken broth. Remove from heat.
*] Place mixture in blender and blend until the desired level of chunkiness is achieved. Return to medium-low heat. Stir in tomato paste one tablespoon at a time until desired level of thickness is reached. Cook for 20 minutes, stirring occasionally.
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**TARTAR SAUCE **
1teaspoon chives **(or1 tsp chopped green onion tops = 1 tbsp chopped chives) , finely chopped
2 teaspoons **capers, finely chopped
2 teaspoons gherkins( Kundru) , finely chopped 2teaspoons parsley finely chopped
1tablespoon lemon juice **
6 ounces **mayonnaise.
- 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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**HOT FUDGE SAUCE
INGREDIENTS**
- 1 cup butter
- 1/3 cup unsweetened cocoa powder
- 3 cups white sugar
- 1 (12 fluid ounce) can evaporated milk
- 1 teaspoon vanilla extract
DIRECTIONS
*] Combine butter, cocoa, sugar and evaporated milk in a saucepan over medium heat. Bring to a boil and boil for 7 minutes. Remove from heat; stir in vanilla. Carefully pour hot mixture into a blender and blend for 2 to 4 minutes. Serve immediately. Store in refrigerator.
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**TOFFEE SAUCE
INGREDIENTS**
- 1/2 cup butter
- 2 cups brown sugar
- 1 cup light corn syrup (i've mentioned in my other sauce recipe #2 SSOS)
- 2 tablespoons water
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
DIRECTIONS
*] In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup, water and condensed milk. Cook and stir until thickened. Remove from heat and stir in vanilla.
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WHITE SAUCE
INGREDIENTS
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- i cup milk
DIRECTIONS
*] In a small saucepan over medium heat, melt butter. Add flour and stir until the butter and flour are well combined. Pour in milk, stirring constantly as it thickens. Add more milk depending on desired consistency.
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HUMMUS
10 ounces chickpeas,
slightly drained 2 large garlic cloves,
1/8 teaspoon salt,
8-12 tablespoons tahini(pureed sesame)(recipe in next post)
10 tablespoons lemon juice 1 tablespoon olive oil
1/4 teaspoon paprika
- Using a blender, blend the first six ingredients.
- Serve in a large flat bowl.
- Sprinkle paprika over the finished product and serve with bread.
- If needed, add more lemon and salt to increase a tartier tastes.
*]For softer texture, add more oil.
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**TAHINNI
** 1 1/2 teaspoons lime juice
1 teaspoon olive oil
6 teaspoons water
1/2 cup sesame seeds finely ground
- Blend lime juice, olive oil & water at medium speed.
- Slowly add the ground sesame seeds.
- Continue blending until the mixture is like thick heavy cream.
- Notes: Add more sesame to make mixture more paste-like. Then this paste can be used for making hummus.
] The kelp acts as a mild thickening agent. This recipe works just fine without it. The kelp would add some salt to the mix, so if kelp isn't used, a pinch of salt is in order.
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**LOW FAT ALFREDO SAUCE
**1 1/2 c. 1% fat cottage cheese
2 cloves garlic, cut in half
1/2 c. skim milk
2 tbsp. Flour
3 tsp. fresh lemon juice
1 tsp. leaf basil, crumbled
1/4 tsp. dry mustard
1/2 tsp. Pepper white
1/4 tsp. Salt
1/2 lb. pasta of your choice
1 med. ripe tomato, cut in half, seeded & coarsely chopped
Place cottage cheese, garlic and skim milk in food processor. Process until there are no lumps. Add flour, lemon juice, basil, mustard, pepper and salt. Blend. Set aside in a medium size saucepan. Cook pasta according to directions and drain.
Place in large bowl. Heat ingredients in saucepan over a medium-low heat and allow to thicken slightly. Stir until sauce just begins to boil. Do not allow sauce to come to a full boil. Pour sauce over pasta and toss gently to coat. Garnish with tomato. Serve immediately.
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*Alfredo sauce
*
Ingredients:
2 cups cream (heavy, or 35% cream is best)
1/4 cup cold butter
1/4 cup parmesan cheese,
grated
salt and pepper (white pepper
fresh parsley, chopped for garnish
extra parmesan cheese
Heat a large saucepan over high heat until very hot. Add just enough cold water to cover the bottom of the pan. Let the water evaporate (it will do this quickly) but make sure there are a few drops left in the pan. This will keep the cream from scorching and burning on the bottom of the pan. Remove the pan from the heat.
Add the cream to the pan and return it to the heat. When the cream comes to a boil, reduce heat to medium/ medium high and continue to boil until it is reduced by half.
In the meantime, cook pasta in well salted water according to package directions. Drain well when cooked.
When the cream is reduced remove it from the heat. Add butter 1 tablespoon at a time and whisk it in. The cream should thicken and turn glossy. Add the cheese and hot pasta to the cream. Season with salt and pepper and garnish with chopped fresh parsley.
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*Chinese Brown Sauce
*
3/4 cup beef broth
1 tablespoon plus 1 teaspoon oyster sauce
1 teaspoon dark soy sauce
1/2 teaspoon granulated sugar
1 tablespoon cornstarch
In a small saucepan, combine all ingredients in order given and bring to a boil over medium-high heat, stirring constantly until thickened.
Makes about 1/3 cup.