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09/08/10 at 08:15:08
| WCWCW Forums
Welcome to the West Central Wisconsin Community Webring Forums
09/08/10 at 08:15:08 |
| WCWCW Forums: Sharing Recipes: Re: Sauces |   
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Topic: Re: Sauces | |||
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dreamingrose Guest |
Mama's Barbecue Sauce ~~~~~~~~~~~~~~~~~~~~~ 2 medium onions, chopped 2 T. butter, melted 3 C. white vinegar 2 C. catsup 1 C. chicken broth 1 C. beef broth 3/4 C. chopped celery 1/4 C. fresh lemon juice 3 T. Worcestershire sauce 1 tsp. sugar 1 tsp. salt 1 tsp. chili powder 1 tsp. paprika 1/2 tsp. dry mustard 1/2 tsp. ground red pepper 1/2 tsp. pepper 1/4 tsp. hot sauce Saute' onion in butter in a large saucepan over medium heat until tender. Add vinegar and remaining ingredients; stir well. Bring to a boil; reduce heat, and simmer, uncovered, 1 hour, stirring occasionally. Use as a basting sauce for beef, pork, or chicken during cooking. Yield: 7 cups. Enjoy! recipe~ A Touch of Altanta  Logged |
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dreamingrose Guest |
Quick and Mild Barbeque Sauce ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 1 bottle catsup 1/4 C. sugar 1/4 C. water 1 tsp. salt 1 T. vinegar 1 T. prepared mustard 1/4 tsp. paprika 1/4 tsp. pepper Combine all ingredients in a saucepan; heat to a boiling. Reduce heat and simmer until well blended. Note: This recipe may be combined with roast beef, or added to browned ground beef, if desired. It can be easily doubled or tripled for large groups. recipe~Helen Mackey Logged |
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dreamingrose Guest |
Ann Bennett's Hot Fudge Sauce ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 1 square unsweetened baking chocolate 1/2 stick butter (1/4 C.) 1 small can (5-oz.) evaporated milk 2/3 C. sugar Melt chocolate and butter in heavy saucepan. Add evaporated milk and sugar. While stirring, bring to a boil, then turn down heat and allow to simmer 3-5 minutes or until thickened. Sauce will thicken more when refrigerated. Note: Recipe has successfully been made by quadrupling, however then amount of sugar can be slightly decreased to taste. When cooking large amounts, increase the cooking time to 20-30 minutes. Enjoy! Logged |
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dreamingrose Guest |
Horseradish Sauce ~~~~~~~~~~~~~~~~~ 1-1/2 to 2 T. grated horseradish 2 tsp. wine vinegar 1 tsp. lemon juice 1/4 tsp. mustard 1/4 tsp. salt pinch of freshly ground pepper 1 tsp. sugar 1-1/2 C. softly whipped cream Put the horseradish in a bowl with the wine vinegar, lemon juice, mustard, salt, freshly ground pepper and sugar. Fold in the softly whipped cream, but do not overmix or the sauce will curdle. It keeps for 2 to 3 days; cover so that it does not pick up flavors in the refrigerator. This is a fairly mild horseradish sauce. If you want to really clean your sinuses, you can increase the amount of horseradish! Enjoy! Logged |
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dreamingrose Guest |
Garlic Lover's Pasta Sauce: ~~~~~~~~~~~~~~~~~~~~~~~~~~~ 4 T. butter 3 T. all-purpose flour 1 C. milk 3/4 C. Parmesan, finely grated 3/4 C. aged asiago, finely grated 1/2 C. provolone, finely grated 1/2 C. gorgonzola, finely grated 6 to 8n cloves garlic, peeled and pressed 1/2 C. heavy cream 3/4 C. pine nuts (optional) Salt and pepper to taste Melt butter in heavy 8-inch saucepan. Add flour to make a roux, cooking until light tan. Off heat, pour in boiling milk, stir back on heat to boil. This makes a smooth, thick basic white sauce. Add cheese and garlic and stir to corporate. Use cream to bring to desired consistency. Mircowave pine nuts 1-1/2 minutes on high or briefly saute' with a little butter, then add to sauce if desired (they give a nice little added crunch). Correct seasoning. Serve over pasta cooked al dente; don't overcook. The garlic isn't cooked much and is quite strong. I warn you. Enjoy! Logged |
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dreamingrose Guest |
Peanut Sauce: ~~~~~~~~~~~~ 1/3 C. olive oil 2 T. rice wine ~or~ white vinegar 2 T. creamy peanut butter 1 T. soy sauce 1/8 tsp. cayenne 1 clove garlic, finely minced Blend all together, gently warm. Serve over your oriental salads, etc. Whatever you like.  Enjoy! recipe~Nancy Baumgartner Logged |
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dreamingrose Guest |
Cream Curry Sauce: ~~~~~~~~~~~~~~~~~ 1 T. olive oil 1 tsp. Curry Powder (recipe on site) 1 C. Cottage Creme (recipe on site) ~or~ use heavy cream ~or~ use Ccream cheese 1 clove garlic, crushed 1 tsp. Dijon-style mustard 1 T. arrowroot 1/2 C. undiluted evaporated milk (can be skim) 1/2 tsp. sea salt 1/2 tsp. freshly ground pepper. In a small pot, warm the olive oil over low heat. Add the Curry Powder and saute" for 3 minutes (this will remove the raw taste of the spices). Add the Cottage Creme, garlic, and mustard, and blend well. In a small cup, dissolve the arrowroot along with the salt and pepper. Place over very low heat, stirring until well blended and hot. Take care not to let the sauce boil. Pour into sauceboat and serve. Yield: 1-1/3 cups. About 5 minutes to make. Can use in a variety of ways, has Middle Eastern undertones. Try tossing this sauce with pasta and cooked garbanzo beans. Enjoy! recipe~Shea MacKenzie The Garden Of Earthly Delights Cookbook Logged |
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dreamingrose Guest |
Madeira Black Bean Sauce: ~~~~~~~~~~~~~~~~~~~~~~~~ 2 C. cooked black beans 1 medium -sized sweet yellow onion, chopped 3 cloves garlic, crushed 3/4 C. Madeira wine 1 tsp. cumin 2 T. chopped fresh rosemary, or 2 tsp. dried 1 tsp. sea salt 2 T. cottage cheese 2 T. chopped sweet garlic peppers 2 T. minced fresh parsley, or 2 tsp. dried 1/2 tsp. freshly ground black pepper 1 T. minced fresh coriander, or 1 tsp. dried In a medium-sized pot with a tight fitting lid, combine the beans, onion, garlic, wine, and salt. Cover and bring the mixture to a boil. Reduce the heat and simmer for 30 minutes. Allow the beans to cool slightly then transfer them to a blender or food processor along with the cottage cheese. Puree' until smooth. Return this mixture to the pot and add the garlic peppers, parsley, and black pepper. Heat, stirring from time to time, until very hot. Stir the coriander into the sauce and serve. This sauce makes an outstanding topper for almost any kind of pasta. Yield: 2 cups. Enjoy! recipe~Shea MacKenzie Logged |
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dreamingrose Guest |
Tahini-Yogurt sauce: ~~~~~~~~~~~~~~~~~~~ 1 C. plain yogurt (8-oz.) 2 tsp. tahini 1 clove garlic, crushed 2 T. fresh lemon juice 1/4 tsp. freshly grated lemon zest 1/4 tsp. cumin 1 tsp. snipped fresh dill, or 1/3 tsp. dried 1/4 tsp. cayenne pepper (or to taste) In a small bowl, whisk together all the ingredients until well combined. Cover the sauce and chill until ready to serve. It's hard to improve on this versatile old favorite, so it is simply spiced up a bit. Goes well with bean and grain offerings, and CousCous as well., and such things as Multi-Grained breads. Yield: 1 cup About 3 minutes to make Enjoy! recipe~Shea MacKenzie Logged |
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dreamingrose Guest |
Welch Cheese Sauce: ~~~~~~~~~~~~~~~~~~ 1-1/2 C. beer, at room temp. 2 C. shredded sharp Cheddar cheese (8-oz.) 1 T. arrowroot 3 T. water 1 clove garlic, crushed 1/4 tsp. cayenne pepper (or to taste) 1/2 tsp. sea salt 1/2 tsp. freshly ground black pepper In a small pot, slowly warm the beer over low heat until bubbles start rising to the surface. While stirring continuously with a wooden spoon, add the Cheddar cheese in small amounts until all the cheese has melted. In a small cup, whisk the arrowroot into the water then slowly add it to the sauce. Continue to cook over low heat until the arrowroot is well incorporated. Add the garlic, cayenne pepper, salt, and black pepper. Heat until the mixture is bubbly and smooth and has a sauce-like consistency. If the sauce becomes too thick, add a bit more beer. Serve immediately. Yield: 1-1/2 cups About 10 minutes to make. Wonderful with grain breads, and pretty terrific over a simple pasta. Enjoy! recipe~Shea MacKenzie Logged |
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dreamingrose Guest |
Wild-Mushroom Sauce: ~~~~~~~~~~~~~~~~~~~ 4 ounces dried porcini mushrooms 1 C. boiling water 2 T. vermouth 1 medium-sized sweet yellow onion, chopped 1/2 pound fresh mushrooms, cleaned and sliced 8 medium-sized ripe tomatoes, skinned and chopped (dip tomatoes into boiling water briefly, run under cold water~skins are easily removed) 2 T. minced fresh parsley, or 2 tsp. dried 1 T. tomato paste 1 T. minced fresh basil, or 1 tsp. dried 1-1/2 tsp. freshly grated orange zest 1 clove garlic, crushed 1 tsp. honey 1/2 tsp. sea salt 1/2 tsp. freshly ground black pepper Place the dried mushrooms in a small bowl and cover with boiling water. Allow the mushrooms to soak for 15 minutes. Reseving the liquid, drain the mushrooms and rinse well. Coarsely chop and set aside. In a large skillet, heat the vermouth over low heat. Add the onions and saute' until soft (about 5 minutes). Add the fresh mushrooms and stir well. Cook the vegetables until the mushrooms have released their moisture. Continue cooking until most of the moisture has evaporated (about 10 minutes). Add the remaining ingredients and the reserved mushroom liquid. Bring to a boil then reduce the heat. Simmer, stirring from time to time, for 15 minutes. Stir the reserved mushrooms into the sauce and simmer another 10 minutes. Serve hot. Yield: 2 cups About 45 minutes to make. A very hearty sauce, excellent topping for polenta or pasta. Enjoy! recipe~Shea MacKenzie Thank you Shea! Logged |
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dreamingrose Guest |
Szechuan Sauce: ~~~~~~~~~~~~~~ Great dipping sauce for wontons, egg rolls, Dim Sum, also a wonderful accompaniment to stir-fried dishes. 1 tsp. coriander seeds 2/3 C. hoisin sauce 1/4 C. miso (soybean paste) 1-1/2 T. minced fresh ginger 2 cloves garlic, crushed 1-1/2 T. tamari or other soy sauce 1-1/2 T. dry sherry 1 tsp. red chili paste with garlic (or to taste) 1 tsp. honey Using a food grinder or a mortar and pestle, finely grind the coriander seeds. Transfer the coriander powder to a small bowl and add the remaining ingredients, whisking vigorously until well combined. Transfer the sauce to a jar with a tight-fitting lid and refrigerate until ready to use. (This sauce will keep up to a month in the refrigerator.) Yield:1-1/2 cups. About 5 minutes to make. Enjoy! recipe~Shea MacKenzie Logged |
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dreamingrose Guest |
Curry Sauce Essence: ~~~~~~~~~~~~~~~~~~~ 1/4 C. gin or vodka 2 cloves garli, crushed 1 small sweet yellow onion, finely chopped 1 stalk celery, finely chopped 1 medium carrot, scraped and chopped 1 green chile (or to taste), seeded and chopped 2 T. whole wheat flour 2 T. curry powder 1/2 C. chopped fresh parsley, or 2 T. dried 1-1/2 tsp. snipped fresh thyme, or 1/2 tsp. dried 1-3/4 C. vegetable stock 1/2 tsp. sea salt 1/2 tsp. freshly ground black pepper 1/4 tsp. cayenne pepper (or to taste) In a medium-sized pot, heat the gin over low heat. Add the garlic, onion, celery, carrot, and chile. Cook, stirring, over low heat until the onion is soft (about 5 minutes). Using a wooden spoon, stir the flour into the vegetables until well combined. Add the Curry Powder, parsley, and thyme, stirring well. Using a wire whisk, add the Vegetable Stock (see recipe on site) and simmer the mixture, covered, for 30 minutes. Remove from the heat and allow to cool (about 10 minutes). Strain the cooled mixture through a sieve or a colander with very small holes that has been set over a large bowl. Using a wooden spoon, mash the vegetables to extract as much liquid as possible. Return the liquid to the pot and season with salt, black pepper, and cayenne pepper. This essence is now ready to use as the basis for curry sauces. Yield:1-1/2 cups About 40 minutes to prepare, but time well spent. Enjoy! recipe~Shea MacKenzie The Garden of Earthly Delights Cookbook Logged |
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dreamingrose Guest |
Maple-Honey-Mustard Sauce: ~~~~~~~~~~~~~~~~~~~~~~~~~ 1/2 C. honey 1/2 C. pure maple syrup 2 T. Dijon-style mustard 1/2 tsp. freshly grated orange zest In a small bowl, combine all of the ingredients. Using a wire whisk, beat the ingredients together until well combined and smooth. Serve the sauce at room temperature or gently warmed. Yield: 1 cup. About 2 minutes to make. This delectable and versatile sauce is perfect served at room temperature. If you wish to warm the sauce, it must be heated ever so gently over a very low heat. Constant stirring is necessary to prevent the honey from becoming granular. Enjoy! recipe~Shea MacKenzie Logged |
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dreamingrose Guest |
Hot Mustard Sauce: ~~~~~~~~~~~~~~~~~ 1/4 C. dry mustard 3 T. plus 1-1/2 tsp. cold water Mix mustard and water until smooth. Let stand 5 minutes before serving. Cover and refrigerate any remaining mustard. Yield: 1/3 cup. Logged |
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