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09/10/10 at 13:53:43
| WCWCW Forums
Welcome to the West Central Wisconsin Community Webring Forums
09/10/10 at 13:53:43 |
| WCWCW Forums: Sharing Recipes: Re: Sauces |   
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Topic: Re: Sauces | |||
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dreamingrose Guest |
Peanut Butter Sauce: ~~~~~~~~~~~~~~~~~~~ 2 tsp. dry mustard 2 tsp. water 2 T. plus 1-1/2 tsp. sesame oil 2 T. peanut butter 2 T. plus 1-1/2 tsp. water 2 T. dark soy sauce 1/4 C. red wine vinegar 2 T. sugar. Stir dry mustard and 2 tsp. water until smooth; reserve. Stir sesame oil into peanut butter until blended. Add 2 T. plus 1-1/2 tsp. water; stir until blended. Add soy sauce; stir until blended. Add vinegar and sugar; stir until blended. Add reserved mustard; stir until blended. Cover and refrigerate until needed. recipe~Leeann Chin  Logged |
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dreamingrose Guest |
Red Sweet-And-Sour Sauce: ~~~~~~~~~~~~~~~~~~~~~~~~ 1/2 C. red wine vinegar 1/2 C. ketchup 1/3 C. sugar 15 drops red pepper sauce Mix all ingredients. Cover and refrigerate. Serve with appetizers. Yield: 1-1/4 cups. recipe~Leeann Chin Logged |
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dreamingrose Guest |
Plum Sweet-And-Sour Sauce: ~~~~~~~~~~~~~~~~~~~~~~~~~ 1 can (20-oz.) crushed pineapple in heavy syrup 1 C. sugar 1 C. water 1 C. vinegar 1 T. dark soy sauce 2 T. cornstarch 2 T. cold water 1 C. plum sauce or plum jam* Heat pineapple (with syrup), sugar, 1 cup water, the vinegar and soy sauce to boiling. Mix cornstarch and 2 T. water; stir into pineapple mixture. Heat to boiling, stirring constantly. Cool to room temperature; stir in plum sauce. Cover and refrigerate. Serve with appetizers. Yield: 5-2/3 cups. *Orange marmalade can be substituted for the plum sauce. recipe~Leeann Chin Logged |
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dreamingrose Guest |
Tartare Sauce ~~~~~~~~~~~~~ Here is one I whip up whenever we have fish, it is good! Hellman's mayonnaise add a tsp. of mustard a little chopped onion sprinkle parsley into sauce. Blend. Season to taste. Enjoy! Logged |
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dreamingrose Guest |
Spicy Plum Sauce ~~~~~~~~~~~~~~~~ This flavorful sauce is delicious over pork or poultry. The pepper gives it a little kick. 4 pounds fresh plums, pitted and quartered 1 small onion, quartered 1 garlic clove, peeled 3-1/2 C. sugar 2 C. cider vinegar 1 T. ground ginger 1 T. ground mustard 1 tsp. ground cinnamon 1 tsp. crushed red pepper flakes 1/2 tsp. ground cloves In a blender or food processor, process the plums, onion, and garlic in batches until smooth. Transfer to a large saucepan or Dutch oven. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer for 60-90 minutes or until reduced by a third. Ladle hot mixture into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 15 minutes in a boiling water bath. Remove jars to wire racks to cool completely. Yield: 9 half-pints Enjoy! recipe~Suzanne Veverka Logged |
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dreamingrose Guest |
Blueberry Sauce ~~~~~~~~~~~~~~ 3 C. fresh wild blueberries 1 C. cold water 2/3 C. sugar 2 T. cornstarch 1/4 tsp. grated lemon rind 1-1/2 T. fresh lemon juice Combine first 4 ingredients in a medium saucepan; cook over medium heat, stirring constantly. Bring to a boil, and boil 1 minute, stirring constantly. Remove from heat, and stir in lemon rind and lemon juice. Serve sauce over pancakes, waffles, or serve chilled over ice cream, angel food cake, or cheesecake. Yield: 3 cups. Enjoy! recipe~Doris M. Cook Logged |
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dreamingrose Guest |
Chili Dog Sauce ~~~~~~~~~~~~~~ 2 pounds ground beef 1 medium onion, minced 4 garlic cloves, minced 3 T. chili powder 1 T. ground cumin 2 C. tomato juice 1 T. pepper 1 tsp. salt 1 tsp. ground ginger Cook ground beef and onion in a Dutch oven over medium-high heat, stirring until meat crumbles and is no longer pink; drain well. Add garlic, chili powder, and cumin; cook 3 minutes, stirring constantly. Add tomato juice and remaining ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes or until thickened. Serve warm over hot dogs in buns. Yield: 5 cups. recipe~Judy Pinkoski Logged |
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dreamingrose Guest |
Hot Fudge Sauce ~~~~~~~~~~~~~~ 1-1/4 C. dark chocolate, melted 1/2 C. cocoa powder 3/4 C. water 1/2 C. unsalted butter 1 C. sugar 3 T. light corn syrup 1/2 tsp. salt 1 T. vanilla extract Place the melted chocolate, cocoa and water in a saucepan over low heat. Stir mixture until it is fully combined. Add the butter, sugar, corn syrup and salt to the mixture. Bring mixture to a simmer over medium heat until it thickens, about 5 minutes. Remove pan from heat and stir in vanilla extract. Sauce may be kept in airtight container for 7 days. Makes 1 pint. Logged |
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dreamingrose Guest |
Chocolate Sauce ~~~~~~~~~~~~~~ 3/4 C. sugar 1 C. water 3 T. light corn syrup 3/4 C. cocoa powder, sifted 1-1/2 C. bittersweet chocolate, melted Place the sugar, water and corn syrup in a heavy-bottom saucepan. Bring the mixture to a boil to create syrup. Remove the pan from the heat. Place cocoa powder in a bowl. Add half of the boiled syrup and stir until the mixture is a smooth paste. Gradually add the remaining syrup to the paste and mix until the syrup is fully incorporated. Add the melted chocolate and blend until fully incorporated. Strain the chocolate sauce thru a fine-mesh sieve. Serve the chocolate sauce either warm or cold. Sauce may be kept under refrigeration in an air-tight container for 7 days. Makes 1 pint. Enjoy! Logged |
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dreamingrose Guest |
Classic Caramel Sauce ~~~~~~~~~~~~~~~~~~~~ 1 C. sugar 1/2 C. light corn syrup 1-1/2 C. heavy cream 2-1/2 T. butter Create an ice bath by filling three-quarters of a large bowl with ice and water. Place the sugar and corn syrup in a heavy-bottomed saucepan. Cook over medium heat, stirring constantly, until the mixture forms a light golden caramel. Remove from heat and place pan in the ice water bath for 10 minutes. In a heavy-bottomed saucepan, bring the cream to a boil over medium heat. Remove the caramel from the ice bath and stir in the butter. Carefully stir in the hot cream until fully incorporated. Allow mixture to cool to room temperature. Sauce may be kept under refrigeration in an airtight container for 5 days. Makes 1 pint. Logged |
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dreamingrose Guest |
Mushroom Sauce ~~~~~~~~~~~~~~ Spoon this velvety fresh mushroom sauce over your favorite grilled meat for a decadent delight. 1 (8-oz.) package sliced fresh mushrooms 3 T. butter, melted 2 T. all-purpose flour 1-1/4 C. chicken broth 1-1/4 C. half-and-half 1/2 C. freshly grated Parmesan cheese 1/2 tsp. salt 1/2 tsp. freshly ground pepper Saute' mushrooms in butter in a large skillet over medium-high heat 5 minutes or until tender. Reduce heat to low; sprinkle mushrooms mixture with flour, and cook, stirring constantly, 2 minutes. Whisk in broth and half-and-half. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes or until thickened, stirring often. Stir in cheese, salt, and pepper; simmer 2 minutes. Serve warm over chicken, pork, beef, or seafood. Yield: 2 cups. Enjoy! recipe~ George E. Williams, Jr. Logged |
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dreamingrose Guest |
Davey's Ham Sauce ~~~~~~~~~~~~~~~~ Excellent! 1 C. brown sugar 1 T. flour 1/4 C. dry mustard 2 well beaten eggs dissolve 1 beef bouillion cube in 1/2 C. water and 1/2 C. vinegar heated Boil slowly and stir until thick. Serve with ham. Enjoy! Logged |
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dreamingrose Guest |
Basic Berry Sauce ~~~~~~~~~~~~~~~ (Raspberry, Blackberry, Blueberry, or Strawberry~etc. etc.) For ice cream, cake, pie, cheesecake, waffles, pancakes and even puddings. Can experiment adding vanilla, cinnamon, rum, maple, lemon or mint. One 16-oz. can berries 1 to 2 T. cornstarch Pour the berry juice into a small saucepan, reserving the berries in the can. Whisk the cornstarch into the berry juice until completely dissolved, then cook over med.-high heat, stirring very gently, until the mixture begins to boil. Reduce heat and cook about 2 minutes more until sauce has thickened. Remove from heat and add the berries, stirring gently. Let Cool Completely. Enjoy! Logged |
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