* Exported from MasterCook II *
Hawaiian Teriyaki Sauce
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Hawaiian
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
-----OD ROUSE KGMJ20A-----
1 cup Soy sauce
2 packages Green onions
2/3 cup Brown sugar
1 teaspoon Vegetable oil
1 tablespoon FRESH ginger -- minced
3 tablespoons Honey
1 tablespoon FRESH garlic -- mashed
Smash garlic/ginger in bottom of pyrex dish (no meatal). Mince green
onions finely (green and white).
Mix all into dish. Taste. If want sweeter, add more honey. Pour over
meat of choice (beef, pork, poultry, seafood) and let stand for 30 minutes
to overnight.
depending on how strong a taste you desire. Beats the heck out of anything
bottled!
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* Exported from MasterCook II *
Hoelting Brothers' Barbecue Sauce
Recipe By : Midwest Living, August 1994
Serving Size : 32 Preparation Time :0:00
Categories : Sauces Bbq
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
2 1/2 cups water
18 ounces tomato paste
12 ounces molasses
1 1/2 cups dark corn syrup
3/4 cup white vinegar
3/4 cup honey
2 tablespoons paprika
2 tablespoons whiskey
2 tablespoons worcestershire sauce
1 tablespoon liquid smoke
1 tablespoon hot pepper sauce
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon ground red pepper -- or to taste
2 bay leaves
In a 4-quart dutch oven, combine all ingredients. If necessary, use
a wire whisk to mix well. Bring to boiling. Reduce heat and simmer,
uncovered, over medium-low heat for 30 minutes, stirring occasionally.
Remove bay leaves. Store in the refrigerator for up to two weeks. Makes 8
cups. Penny Halsey (ATBN65b). Note: Recipe may be halved, or extra sauce
may be frozen.
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from my kitchen to------------------------------->yours.....
Dan Klepach
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
2 1/2 tablespoons Butter
3 tablespoons Flour
1 1/2 cups Milk -- heated to boiling
1/4 cup Horseradish
2 tablespoons Dijon mustard
1/2 teaspoon White wine vinegar
2 Lg Egg yolks
1/3 cup Heavy cream
Salt
Ground pepper
Melt butter in saucepan; whisk in flour and cook, stirring, 1 minute; pour
in milk, bring to a boil and cook, stirring, 2 minutes; add horseradish,
mustard and vinegar; whisk in egg yolks and cook over medium-low heat
until thickened; DO NOT BOIL; pour in cream; season to taste. Yield: 2
cups. FROM: CHUCK OZBURN (HBWK07A)
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* Exported from MasterCook II *
Hot Pepper-Lemon Sauce
Recipe By : Cooking Light, Jan/Feb 1995
Serving Size : 24 Preparation Time :0:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
2 cups red onion -- minced
1/2 cup fresh lemon juice
5 large jalapeno peppers -- minced
1/2 cup fresh cilantro -- minced
2 garlic cloves -- minced
SAUCE: Combine all ingredients in a bowl; stir well. Cover and marinate
in refrigerator at least 8 hours. Serve with pork and feijoada (black
beans and sausage Brazilian traditional dish.)
- - - - - - - - - - - - - - - - - -
NOTES : Serve over pork loin.
from my kitchen to------------------------------->yours.....
Dan Klepach
J&Js Outdoor Style Hickory BBQ Sauce
Recipe By : Frank and Justin from So. Calif.
Serving Size : 0 Preparation Time :0:00
Categories : Sauces Bbq
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
1/2 cup white or cider vinegar
1 cup tomato ketchup
4 tbsp water
2 tbsp Worcestershire sauce
2 tsp soy sauce
2 tsp dry mustard
1/2 tsp Mrs. Dash seasoning
1/2 tsp garlic sauce
2 tsp tomato paste -- heaping
1 tsp Colgins hickory liquid smoke
1 tsp Kitchen bouquet browning
and seasoning sauce
1/4 small onion -- chopped finely
Stir until brown sugar dissolves. Make the night before and let stand in
the refrigerator. Put it on and Enjoy...... Formatted by Olivia
Liebermann.
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* Exported from MasterCook II *
Jezebel Sauce 2
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
10 Ounces jar pineapple preserves
10 ounces jar apple jelly
1 1/2 ounces dry mustard
5 ounces jar horseradish
8 ounces cream cheese (optional)
This is the recipe for jezabel sauce that has been in my family for
years...Certain holiday celebrations are incomplete without it! It keeps
indefinitely in the fridge in a covered container and at a cocktail
buffet, served on the side (without the cream cheese) with ham/turkey/or
raost
beef and bread rounds....The men adore it!! Mix together preserves, jelly,
mustard and horseradish. If using as a sauce, store in fridge in covered
container.....As a spread, spread over block of cream cheese
and serve with crackers.
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from my kitchen to------------------------------->yours.....
Dan Klepach
* Exported from MasterCook II *
Jamaican Jerk Sauce
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Jamaican
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
4 Habanero peppers -- whole
2 bn Green onions -- chopped
1/2 cup Allspice
1/2 cup Brown sugar
1 tablespoon Thyme
1 teaspoon Cinnamon -- ground
1/2 teaspoon Nutmeg
2 tablespoons Soy sauce
8 Garlic cloves
Combine all ingredients in a food processor and blend until smooth. Store
in a clean, tightly covered jar in the refrigerator. Will last basically
forever.
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* Exported from MasterCook II *
Jamaican Jerk Sauce/Marinade
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Marinades Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
Van Geffen-VGHC42A
1 tablespoon Ground allspice
1 tablespoon Ground thyme
1 1/2 teaspoons Ground cayenne pepper
1 1/2 teaspoons Freshly ground black pepper
1 1/2 teaspoons Ground sage
3/4 teaspoon Ground nutmeg
2/3 teaspoon Ground cinnamon
2 teaspoons Salt
2 tablespoons Garlic powder
1 tablespoon Sugar
1/2 cup Olive oil
1/4 cup Soy sauce
3/4 cup White vinegar
3/4 cup Orange juice
x Juice of 1 lime 1 1/2 c Finely chopped onion 3 Green onions; finely
chopped 1 Scotch bonnet pepper; seed -and finely chop* *(I suggest
that you substitute jalapenos as these are dangerously hot and should be
handled with rubber gloves.) In a large glass bowl, combine the first 10
(dry) ingredients. Using a wire whisk, slowly incorporate the oil, soy
sauce, white vinegar and citrus juices. Mix in the chopped onions and
pepper.
Use mixture to marinate pork, lamb, goat, beef or poultry overnight before
barbecuing. NOTE: The dry ingredients can be mixed together in advance and
stored in a jar, to be used either as a rub for the meat or mixed with
onion, oil, etc. when a marinade is needed. MY NOTE: After mixing marinade
I throw it in the blender or processor to puree the onions. I like it
better this way. I always keep the marinade in my fridge. I like it that
much. Source: The Sugar Reef Caribbean Cookbook (wrv)
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from my kitchen to------------------------------->yours.....
Dan Klepach
* Exported from MasterCook II *
Louisiana Hot Pepper Sauce
Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Sauces Cajun & Creole
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
-----WALDINE VAN GEFFEN VGHC42A-----
3 cups White distilled vinegar
2 teaspoons Salt
2 pounds Cayenne or jalapeno peppers -- seed, chop
Simmer vinegar, salt and peppers for at least 5 minutes. Process in
processor. Store in a glass bottle. Put in a dark cabinet and let age for
at least 3 months. When ready to use, strain.
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* Exported from MasterCook II *
Luciano Pavarotti's Uncooked Instant Pasta Sauce
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Celebrity
Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
-----PATTI - VDRJ67A-----
3/4 cup Italian tomato paste
1/4 cup Olive oil
4 teaspoons Parsley -- chopped finely
1 teaspoon Garlic -- minced
Pepper to taste
2 tablespoons Grated parmesan cheese
Mix all ingredients except cheese in serving bowl. Very important to mix
with a fork. Cook pasta of your choice, al dente. Drain, but do not rinse.
Pour sauce over and mix. Sprinkle with cheese. Serve immediately.
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from my kitchen to------------------------------->yours.....
Dan Klepach
* Exported from MasterCook II *
Mango Barbecue Sauce
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
4 cups Mango slices
1 1" piece of ginger root -- peeled
2 cloves garlic -- peeled
1 tablespoon dry mustard
1/2 cup soy sauce
1/4 cup whiskey
(or orange juice)
1/4 cup olive oil
1/4 cup brown sugar
In cuisinart fitted with metal blade, process mango slices to puree
(makes 2 c. puree). Add ginger & garlic. Procees until coarsely chopped.
Dissolve mustard in soy sauce. Add this mixture along with remaining
ingredients to work bowl. Process 2 minutes. Refrigerate up to 1 week.
Enjoy! T-Bone Here's one of my own for "Mango Barbecue Sauce". Hopefully
you, or anyone else trying this, will enjoy it... Thoma O'Hara
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* Exported from MasterCook II *
Mango Ketchup
Recipe By : Allen Susser
Serving Size : 8 Preparation Time :1:15
Categories : Condiments Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
4 medium mangos
2 ounces vinegar
1 tablespoon ginger
1 dash cinnamon
1 teaspoon salt
1/2 cup raw sugar
1/2 cup white wine
1/2 teaspoon allspice
1/2 teaspoon cayenne pepper
1 whole clove
STEP ONE Peel and clean the mango. Remove the pulp. Put the pulp in
food processor fitted with a stainless steel blade. STEP TWO Add the
remaining ingredients and pulse together. STEP THREE In a heavy-sided
saucepan, cook the mixture over a slow heat for 1 hour until well-reduced
and thickened. Remove from the heat and let cool. STEP FOUR Strain
through a fine sieve. Refrigerate for 24 hours before using. Source:
Allen Susser of Chef Allen's, Aventura, FL
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Serving Ideas : Serve with Grilled Red Snapper Burger.
Nutr. Assoc. : 0 1573 630 0 0 1440 0 0 0 0
from my kitchen to------------------------------->yours.....
Dan Klepach
* Exported from MasterCook II *
Larry Hagman's Hot-Spicy Turkey Spaguetti Sauce
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Celebrity Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
WILSON BWVB02B
2 1/2 pounds Turkey thighs
1/4 cup All-purpose flour
3/4 teaspoon Cayenne (or to taste)
Salt -- fresh ground black
pepper to taste
1/4 cup Safflower oil
2 large Onion -- coarsely chopped
4 - 6 garlic cloves -- minced
2 cans Tomato sauce (15 ozs ea)
3/4 pound Fresh mushrooms -- sliced
1 can Turkey or chicken broth -- (14 1/2 ozs)
1/2 cup Fresh parsley -- chopped
2 tablespoons Tomato paste
1 1/2 tablespoons Fresh lemon juice
2 teaspoons Basil leaf -- crumbled
1 teaspoon Oregano
1 Bay leaf
1/2 teaspoon Red pepper flakes
1 tablespoon Hot Hungarian paprika*
Bone and skin turkey thighs; cut meat into 1-inch cubes. Mix together
flour, cayenne, salt, and pepper in plastic bag. Shake meat in seasoned
flour. Brown meat in safflower oil in large saucepan. Add onions and
garlic; saute until onions are soft.
Add tomato sauce, mushrooms, turkey broth, parsley, tomato paste, lemon
juice, basil, oregano, red pepper flakes, bay leaf and paprika, if using.
Simmer 1 1/2 hours, or until turkey is tender. Serves 12.
* If Hungarian paprika is not available, use more red pepper flakes or
chili peppers. Mushrooms also give a nice meaty flavor to sauce. Serve
over hot cooked spaghetti or your favorita pasta. Add French bread, crisp
green salad and Chianti wine.
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* Exported from MasterCook II *
Margarita Lime Sauce
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
1/4 cup Tequila
1/2 cup Sweet and sour bar mix
2 tablespoons Triple sec
1 1/2 teaspoons Cornstarch
1 tablespoon Cilantro -- finely chopped
Combine tequila, sweet and sour mix, triple sec and cornstarch in
saucepan, stirring until corstarch is wll blended. Heat until slightly
syrupy and translucent, stirring constantly. Just before serving add
cilantro.
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from my kitchen to------------------------------->yours.....
Dan Klepach
* Exported from MasterCook II *
Mighty Red's Seafood Sauce
Recipe By : Elizabeth Powell
Serving Size : 32 Preparation Time :0:10
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
1/2 cup chili sauce
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1 tablespoon prepared horseradish
8 drops Tabasco sauce
1/2 teaspoon dry mustard
1 dash paprika
1/2 teaspoon salt
1 teaspoon fresh ground black pepper
Blend the chili sauce, ketchup, Worcestershire sauce, horseradish, Tabasco
sauce, and dry ingredients. Chill before serving. Makes about 2 cups, or
32 one-tablespoon servings.
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* Exported from MasterCook II *
Mole Amarillo
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
2 Sweet yellow peppers
1 1/2 Dried chipotle chilies
1/2 Onion -- chopped
2 Garlic cloves -- chopped
1/4 teaspoon Cumin
1/8 teaspoon Allspice
ds Cloves, ground 1/4 ts Kosher salt 1/2 c Chicken stock 1 tb Oil Roast,
peel and seed peppers. Seed and soak chilies.
Place peppers, chilies, onion, garlic, cumin, allspice, cloves, salt and
chicken stock in blender.
Blend on high speed until completely pureed and all ingredients have been
incorporated.
Heat oil in small pot over high heat until very hot. Add sauce all at
once (BE CAREFUL:Sauce will splatter up and boil immediately). Stirring
constantly, cook sauce 2-3 minutes. Remove from heat.
Reserve and keep warm. Leftover can be frozen for further use.
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from my kitchen to------------------------------->yours.....
Dan Klepach
* Exported from MasterCook II *
Mole Negro
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
1/4 cup Plus 1 tablespoon butter
4 Plantains -- ripe and 3" slice
1 1/2 ounces Pumpkin seeds
1 Pasilla chile -- dried
1 ounce Sesame seeds
2 ounces Raisins
2 Champurradas
3/4 pound Tomatoes -- diced
4 ounces Bittersweet chocolate -- chopd
Salt and pepper
Sugar
Heat 1/4 cup butter in a skillet over medium high heat and saute plantain
until golden brown on both sides. Transfer plantains to a platter lined
with paper towels.
In a separate non-stick skillet, heat remaining tablespoon butter and
saute pumpkin seeds until golden and set aside. Repeat with sesame seeds.
In a food processor, puree together pumpkin seeds, chili, sesame seeds,
raisins, champurradas and tomatoes. Strain mixture into a casserole dish
over medium heat. Add pieces of chocolate, stirring until melted and well
blended. Season to taste with salt and pepper and sugar. Add sauteed
plantains. Simmer 1-2 minutes until ready to serve. If desired, sprinkle
some toasted sesame seeds on top for garnish.
NOTE: Champurradas are a Guatemalan bread available at specialty
bakeries. Don't forget to soak the dried chile in water for 20-25 minutes
before pureeing.
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* Exported from MasterCook II *
Mole Poblano
Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Sauces Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
1/2 pound Dried pasilla ancho chiles
3 1/4 ounces Mexican chocolate (circle)
2 tablespoons Unsalted peanuts
2 tablespoons Almonds
2 tablespoons Sesame seeds
2 tablespoons Raisins
1 1/2 teaspoons Anise seeds
2 Cinnamon sticks
3 Whole cloves
3 Peppercorns
2 Garlic cloves
2 Onion slices -- 1" thick
1 Tortilla -- fried crisp
5 tablespoons Sugar
Salt
3 tablespoons Oil
Remove and discard seeds and stems from chiles.
Place chiles in saucepan, cover with water, bring to boil, remove from
heat and let chiles stand until soft.
Place chocolate in bowl, cover with warm tap water and let stand 10
minutes, until slightly softened but not dissolved.
In a large, heavy skillet or Dutch oven combine peanuts, almonds, sesame
seeds, raisins, anise, cinnamon sticks, cloves, peppercorns, garlic and 1
onion slice. Cook over low heat, uncovered, very gently for 30 minutes,
stirring often to keep from burning. Place in bowl and cover generously
with water. Soak until slightly softened, making them easier to grind.
Drain chiles. In batches, combine some of chiles and some of cooked onion
mixture, fried tortilla and chocolate in blender and blend until finely
ground.
To facilitate blending, add chile soaking liquid and liquid in which nuts
and spices were soaked. Sauce should be very fluid rather than a paste.
Put through sieve to eliminate solids. Add sugar and salt to taste. Heat
oil in 3 quart pot. Add remaining onion slice and cook until lightly
browned.
Add sauce mixture to onion and oil and simmer 15 minutes. Sauce can be
prepared in advance and reheated at serving time.
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from my kitchen to------------------------------->yours.....
Dan Klepach
* Exported from MasterCook II *
Mole Rojo
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
3 Ancho chilies
3 Huajillo chilies
4 Garlic cloves
1/2 teaspoon Cumin
1/2 teaspoon Sesame seeds
4 Cloves
1/2 cup Pumpkin seeds
6 Sprigs fresh oregano
1/4 cup Flour
3 cups Red wine
1/4 cup Shallots -- chopped
1/4 cup Olive oil
Salt and pepper
Lemon juice
Chicken broth
Boil chilies and garlic in 1 quart water until very soft. Strain off 1/3
of liquid and reserve. In a food processor, puree chilies and garlic
along with oregano leaves until very smooth. Pass mixture through a fine
strainer.
Over high heat reduce red wine with chopped shallots until liquid is
almost gone.
In a nonstick pan, toast cloves, pumpkin seeds and sesame seeds over
medium heat. Add reserved liquid from chilies and reduced red wine
mixture, stirring to mix.
In separate saucepan make a brown roux by cooking flour and olive oil over
medium-low heat, stirring continuously until golden brown.
Combine pureed, strained chile mixture and reduced mixture with roux.
Season with salt, pepper and lemon juice to taste. Adjust consistencey
with hot chicken broth to make more saucy, if desired. Serve with cooked
turkey, chicken, pork or beef.
NOTE: Any mild, red chili can be substituted for the Huajillo chilies if
they can't be found.
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* Exported from MasterCook II *
Mole Verde
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
6 Tomatillos
1 cup Chicken broth
2 cups Romaine lettuce -- chopped
1/2 cup Cilantro
6 Poblano chilies
1/2 teaspoon Cumin
1 teaspoon Coriander -- ground
Pinch anise seed -- ground
1/2 teaspoon Salt
1 Corn tortilla -- dried/chopped
2 tablespoons Epazote -- chopped (optional)
2 tablespoons Oil
Remove papery skins from tomatillos and wash under hot water. Dry roast
under a broiler about 4-5 minutes, until slightly browned and softened.
Place in a blender with broth, lettuce, cilantro, poblanos, spices, salt,
tortilla and epazote, if desired. Puree until well blended.
Heat oil in a high sided frypan until almost smoking. Fry sauce at a
sizzle 3-5 minutes, stirring constantly. Strain sauce through a fine mesh
strainer and serve warm, not hot, with cooked poultry, seafood or pork.
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* Exported from MasterCook II *
Catalan All-I-Oli With Bread
Recipe By : Barbara Norman - "The Spanish Cookbook"
Serving Size : 1 Preparation Time :0:00
Categories : Spanish Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
6 Garlic cloves -- peeled
1/2 slice White bread -- crust removed
1/2 teaspoon Lemon juice or wine vinegar
1 cup Olive oil -- room temperature
1 pinch Salt
Mash bread and garlic in mortar together with salt to taste.
Stirring constantly in the same direction, add olive oil very gradually.
When mixture is as thick as a good mayonnaise, add lemon juice or vinegar.
Still stirring, gradually add remaining olive oil.
This recipe makes 1 cup of sauce.
Comments: Classic Catalan all-i-oli, used on fish, meat, vegetables, and
salads, is made without egg yolks. This requires the use of many raw
garlic cloves---too many for all but true garlic enthusiasts. The addition
of bread in this recipe permits the use of less garlic.
All-i-oli is easy to make providing certain rules are observed, rules
equally applicable to mayonnaise. The ingredients, particularly the olive
oil, must be at room temperature. The oil must be be added very gradually
and the sauce must be stirred in the same direction all the while.
All-i-oli will keep several days under refrigeration.
Recipe Source: THE SPANISH COOKBOOK by Barbara Norman Published by Bantam
Books, Inc. (c) 1969
Recipe formatted for MasterCook II by Joe Comiskey JPMD44A on 01-17-1995
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* Exported from MasterCook II *
Champagne Butter Sauce
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
SUSAN BURGESS (PDFX51B)
1 1/2 cups Brut Champagne
4 Shallots -- minced
2 tablespoons Whipping cream
8 tablespoons Butter; chilled -- cut into
Boil Champagne and shallots in heavy small saucepan until liquid is
reduced to 2 tablespoons, about 30 minutes. Reduce heat to low. Whisk in 2
tablespoons whipping cream. Reduce heat to warm. Gradually whisk in 8
tablespoons butter, 1 or 2 tablespoons at a time, removing pan from heat
briefly if drops of melted butter appear. (Take care that the sauce does
not break down, but if it does at any time, remove from heat and whisk in
2 tablespoons cold butter.)
Serve over broiled or panfried scallops.
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from my kitchen to------------------------------->yours.....
Dan Klepach
* Exported from MasterCook II *
Chi Chi's Mild Salsa
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Copycat Sauces
Salsas
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
-----WALDINE VAN GEFFEN VGHC42A-----
14 ounces Can sliced-style stewed -- tomatoes
2 large Green onions -- snipped quite
w/scissors
1 large Ripe tomato; core -- dice
1/2 teaspoon Salt
1/2 teaspoon Black pepper
dash Tabasco; or to taste
Cut up stewed tomatoes and combine in saucepan with onions, fresh tomato,
salt and pepper. Bring just to a boil. Boil hard 1 minute and remove at
once from heat. Put half of mixture through blender just to mince fine but
not to puree. Return to remaining half of mixture.
Cool and refrigerate in tightly covered container to use with a few weeks.
Freezes well to use within 6 months. NOTE-For hot salsa, add 1 ts canned
green chopped chilis or to taste, freezing unused chilis to use in other
recipes.
Source: Gloria Pitzer
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* Exported from MasterCook II *
Chilaquiles Sauce
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
3 cups Tomatillo salsa
1 cup Whipping cream
Salt and pepper
Combine Tomatillo Salsa, whipping cream and salt and pepper to taste. Mix
well. Makes 1 quart.
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from my kitchen to------------------------------->yours.....
Dan Klepach
* Exported from MasterCook II *
Chili Dipping Sauce
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Chinese
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
1/2 cup Water
1/2 cup White vinegar
1/2 cup Sugar
1/2 teaspoon Ginger -- minced
1 Garlic clove -- minced
1 tablespoon Asian chili sauce
1/2 teaspoon Sesame oil
1 1/2 teaspoons Cilantro -- chopped
Place water, vinegar, sugar, ginger and garlic in a nonreactive saucepan
over low heat. Cook until sugar dissolves. Remove from heat and add
remaining ingredients.
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* Exported from MasterCook II *
Chili Dog Sauce
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Sauces Pork
Veal
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
1/2 lb pork or veal -- ground twice
1/2 c minced onion
1/2 garlic clove
or more to taste
2 T olive oil
1 c tomato puree
1/2 c water
3 T tomato paste
1/2 t ground cuminseed
1/2 bay leaf
Salt to taste
1 T chili powder -- or more to taste
Cook meat, onion and garlic in olive oil until meat loses
color. Add remaining ingredients, and stir to sauce consis- tency.
Simmer, stirring occasionally for about 30 minutes. When finished, the
sauce should have the consistency of thick soup. If necessary, thin with
additional tomato puree.
Makes about 2 cups.
Contributed by Helen Jolly.
Formatted by Olivia Liebermann.
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from my kitchen to------------------------------->yours.....
Dan Klepach
* Exported from MasterCook II *
Chocolate-Tomatillo Sauce
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
3 Dried red California chiles
1/4 cup Chicken broth
1 Onion -- chopped
3 Garlic cloves -- minced
3 Jalapenos -- chopped
2 tablespoons Oil
1 pound Tomatillos -- quartered
1 cup Orange juice
1 ounce Bittersweet chocolate -- chppd
1/4 teaspoon Red pepper flakes
Salt and pepper
1/4 cup Cilantro -- chopped
Toast chiles in hot dry skillet until soft. Remove stems and seeds. In
blender, process chiles with broth to form smooth paste. Set aside.
Saute onion, garlic and jalapenos in oil until tender. Stir in tomatillos
and orange juice. Bring to boil. Reduce heat and simmer, stirring
occasionally, until tomatillos are cooked and sauce forms, 20-25 minutes.
Stir in reserved chile paste and chocolate. Heat and stir just until
chocolate melts. Stir in red pepper flakes, salt and pepper to taste.
Add cilantro.
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* Exported from MasterCook II *
Chopotle "Hell" Sauce
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
1 pound Jalapenos -- preferably red
15 Dried chipotle chiles
4 Ancho chiles
1 Red onion -- chopped
16 ounces Canned tomatoes with juice
2 Bay leaves
3 Fresh thyme sprigs
8 Fresh basil leaves
3 Fresh marjoram sprigs
1 cup Red wine vinegar
2 tablespoons Salt
In a heavy kettle stir together the chiles, the onion, the tomatoes with
the juice, the bay leaves, the thyme, the basil, the marjoram, the
vinegar, the salt and pepper to taste and cook the mixture, covered, over
moderately low heat, stirring occasionally, for 2 hours, or until the
chipotles are soft. Transfer the mixture to a food processor and pulse it
until the chiles are just chopped coarse.
Force the mixture through a food mill fitted with the medium blade set
over a bowl and discard the solids.
Chill the sauce, covered. The sauce keeps, covered and chilled, for 2
weeks.
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from my kitchen to------------------------------->yours.....
Dan Klepach
* Exported from MasterCook II *
Christine's Jamaican Jerk Sauce
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
1/2 cup Ground Allspice
1/2 cup Brown Sugar -- or more
6 to 8 Garlic cloves
4 to 6 Scotch Bonnet Peppers
(or equivalent)/seeds and all
1 tablespoon ground Thyme
(or 2 TB thyme leaves)
2 bunches Scallions
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
Soy sauce to moisten
(2 TBSP)
Put everything in a food processor and blend until smooth.
You may use allspice berries, if available, but use enough to give the
equivalent of 1/2 cup ground. This will keep "forever" in the
refrigerator. Feel free to increase the garlic, and the hot peppers. I do.
The recipe, double, and triples very well. Rub about 1/4 cup sauce into
each chicken, halved, and get under the skin and in all the cavities. It
is pork, use a de-boned shoulder, score the fat, and rub the sauce in,
using 1/2 cup, or more, per 6 lb shoulder. Use less for fish. Marinate,
preferably overnight, and grill over a low fire, until done. Charcoal is
ideal. The meat will be a smoky pink when done, and the skin nice and
dark. Chop the meat into pieces, and serve traditionally with a hard-dough
bread, and LOTS of Red Stripe Beer!
This is the recipe for a Jamaican Jerk Sauce exactly as Christine Morin
posted it here some months ago. Chris is a restaurant owner, caterer, and
chef from Jamaica and this is her Jerk Sauce recipe and method. It can be
made in bulk, refrigerated, and used to marinate chicken (whole, half, or
wings, pork (chops or deboned shoulder, or fresh picnic)), or a firm-
fleshed fish like grouper or dolphin. It is VERY popular Jamaican eating....
and introduces a pepper called a Scotch Bonnet; an extremely flavorful and
aromatic, and HOT AS ALL HELL Jamaican pepper, that makes a jalapeno seem
tame, by comparison. The SB, as I know it, seems to have "relatives" all
over the Caribbean, Central and South America, and even into the West coast
of the US. One of them is the Habanero.
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* Exported from MasterCook II *
Chunky Salsa
Recipe By : Jan Moppert
Serving Size : 1 Preparation Time :0:00
Categories : Salsas
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
4 green onions -- chopped
1 large tomato -- finely chopped
1/2 C tomato sauce
1/4 C + 2 T green olives -- chopped
1 1/2 T dried cilantro
2 T lime juice
2 1/4 tsp olive oil
2 tsp minced jalepeno pepper
3 cloves garlic -- chopped
1/4 tsp salt
1/8 tsp cracked blk pepper
Combine all. Cover and refridgerate 6 -8 hours.
Formatted by Olivia Lieberman
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from my kitchen to------------------------------->yours.....
Dan Klepach
* Exported from MasterCook II *
Christmas Pasta Sauce
Recipe By : (PDFX51B)
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Italian
Sausage Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
1/4 cup Extra-virgin olive oil
Small carrot -- *
Small onion -- *
Small celery stk -- *
Large garlic clove*
1 pound Italian sausage
1/3 pound Ground beef
6 1/2 ounces Pancetta -- diced
1/2 teaspoon Salt
1/2 teaspoon Freshly ground pepper
1/4 teaspoon Freshly grated nutmeg
1/2 cup Dry red wine
1/2 cup Tomato paste
1 cup Italian tomatoes -- chopped
2 tablespoons Parsely *
1/2 o oz dried porcini mushrooms *
This is the other recipe I described. According to the author, this
ragu from Emilia Romagna is served by many Italians with the traditional
pasta course at Christmas. It is really good. Enjoy-
1. Soak the porcini in warm water for at least 1/2 hour. Remove from the
water, squeeze dry and chop.
2. Meanwhile, in a large saucepan or flameproof casserole, heat the olive
oil over moderate heat. Add the carrot, onion and celery and saute until
the onion is golden, about 4 minutes. Add the garlic and cook until
fragrant, about 1 minute.
3. Add the sausage, ground beef and pancetta to the pan. Cook over moderate
heat, stirring to break up the meat, until the beef and sausage are no
longer pink. Drain off any fat. Season with the salt, pepper and nutmeg.
4. Pour in red wine and cook, stirring occasionally, until it evaporates,
about 5 minutes. Add the tomato paste, tomatoes, porcini and 1/2 cup of warm
water. Simmer for 30 minutes. If the sauce gets too thick, add a little more
water. (The recipe can be made to this point up to 2 days ahead. Cover and
refrigerate; reheat before serving.) Add the parsley just before serving.
FROM: SUSAN BURGESS (PDFX51B)
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* Exported from MasterCook II *
Cilantro Pesto
Recipe By : Mark Haugen
Serving Size : 8 Preparation Time :0:10
Categories : Sauces Condiments
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
2 cups fresh cilantro leaves
3/4 cup extra virgin olive oil
1/4 cup pine nuts -- toasted
6 cloves garlic
1 tablespoon lime juice (1/2 lime)
1 cup Parmesan cheese -- grated
1 tablespoon salt
Place all ingredients in a blender and blend until smooth.
Source: Mark Haugen of Tejas, Minneapolis, MN
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Nutr. Assoc. : 0 0 0 620 823 1034 0
from my kitchen to------------------------------->yours.....
Dan Klepach
* Exported from MasterCook II *
Cilantro-Lime Salsa
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Mexican Salsas
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
2 cups Fresh corn -- removed from cob
1 tablespoon Olive oil
1/2 tablespoon Balsamic vinegar
1 Red bell pepper -- diced
1 Poblano chile -- diced
2 Tomatoes -- diced
Juice of 6 limes
3 Garlic cloves -- minced
1/2 cup Parsley -- chopped
1 cup Cilantro -- chopped
1/8 teaspoon Salt
1/8 teaspoon Pepper
1/8 teaspoon Cayenne
In a bowl, stir together all ingredients.
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* Exported from MasterCook II *
El Torito Salsa
Recipe By : NORMA KELLEY
Serving Size : 1 Preparation Time :0:00
Categories : Mexican Salsas
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
2 cups tomatoes -- finely diced
1/4 cup yellow onion -- finely chopped
2 green onions -- finely chopped
1 tablespoon jalapeno, seeded and diced
2 fresh serrano chilies
2 teaspoons fresh lime juice
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 cup fresh cilantro
1 cup crushed canned tomatoes
1/4 cup progresso puree
JALAPENO AND SERRANO PEPPERS ARE EXTREMELY HOT. REMOVE AND DISCARD STEM
AND SEEDS. IN A LARGE STAINLESS STEEL MIXING BOWL COMBINE ALL INGREDIENTS
EXCEPT LAST 2. PUT LAST 2 IN BLENDER AND PROCESS UNTIL CHUNKY. MAY BE
THINNED WITH A LITTLE WATER. ADD TO FRESH INGREDIENTS. MIX
WELL AND REFRIGERATE {THE LONGER THE BETTER}
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from my kitchen to------------------------------->yours.....
Dan Klepach
* Exported from MasterCook II *
Fastest Salsa in the West
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Mexican Salsas
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
3 pounds Tomatoes(halved)
6 Jalapenos(stemmed/seeded)
4 Garlic cloves(minced)
1/2 cup Onion(minced)
2 tablespoons Chili powder
1/4 teaspoon Cumin
1/4 cup Cider vinegar
Roast tomato halves in baking pan in 400 degree oven for 20 minutes. Cool.
Drain and discard any clear juices in bottom of pan.
In two batches, place cooled tomato halves in food processor or blender
and roughly puree. Do not over-process. Add pieces of jalapeno while
processing second batch, pulsing on and off.
Place tomato-pepper puree in a wide, 4 quart saucepan with garlic, onions,
chili powder, cumin and vinegar. Simmer 10 minutes. Check seasoning.
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* Exported from MasterCook II *
Fiesta Southwestern Salsa
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salsas
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
-----NORMA WRENN NPXR56B-----
1/4 cup ReaLime Lime Juice from
Concentrate or ReaLemon
Lemon Juice from Concentrate
2 medium Tomatoes; seeded -- chopped
(about 2 cups)
15 ounces Can black beans -- drained
Rinsed
1/2 cup White onion -- chopped
1/4 cup Cilantro -- chopped
1 tablespoon To 2 T jalapeno pepper -- chop
1 Clove garlic -- finely chopped
1 medium Avocado; seeded; peeled
Chopped -- optional
In a medium bowl, combine all ingredients except avocado. Chill 4 hours or
overnight. Just before serving toss avocado with mixture, if desired.
Serve with LaFamous Tortilla Chips. Refrigerate leftovers.
Scource: Card Tearout from Magazine
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from my kitchen to------------------------------->yours.....
Dan Klepach
* Exported from MasterCook II *
Garden Herb Salsa
Recipe By : Cooking Light
Serving Size : 10 Preparation Time :0:00
Categories : Salsas
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
1 1/2 cups diced plum tomato
1/2 cup red bell pepper -- diced
1/2 cup yellow bell pepper -- diced
1/4 cup shallots -- minced
1/4 cup cilantro -- chopped
1 tablespoon jalapeno peppers -- minced
1 tablespoon fresh tarragon -- chopped
1/8 tablespoon balsamic vinegar -- or sherry vinegar
2 cloves garlic -- crushed
Combine all ingredients in a bowl, and stir well.
Cover and chill at least 30 minutes.
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NOTES : 15 calories per 1/4 cup serving.
Jeffrey Blank, Hudson's on the Bend, Austin, Texas
* Exported from MasterCook II *
Great Salsa
Recipe By : Deanna House of Ada, Michigan.
Serving Size : 0 Preparation Time :0:00
Categories : Salsas
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
1 (28 oz.) can "seasoned" diced tomatoes OR
2 large peeled chopped fresh tomatoes
1 (4 oz.) can chopped green chilies -- mild, medium or hot
1/2 cup thinly sliced green onions
1 teaspoon grated lemon peel
1/4 teaspoon salt
1/2 teaspoon dried oregano leaves
1/8 teaspoon ground black pepper
2 Tablespoons lemon juice
Drain tomatoes, saving juice for another use. Combine all ingredients in
a large bowl and mix well. Cover; refrigerate several hours to blend
flavors. Try serving with the following low fat tortilla chips that are
so easy to make. Tortilla Chips (makes 96 chips -
just enough for the above salsa recipe) The chips have 1/2 the fat as
their purchased counterpart. 12 (8-10 inch) flour tortillas Cut each
tortilla into 8 wedges. (Kitchen scossors works well for this.) Place
wedges in single layer on ungreased cookie sheet, making sure you don't
overlap. Bake in preheated 350 degree oven 10-15 minutes or until light
golden brown. WATCH THEM CLOSELY AS THEY BURN EASILY.
Judy from Rochester Hills, MI
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from my kitchen to------------------------------->yours.....
Dan Klepach
* Exported from MasterCook II *
Green Oaxacan Mole
Recipe By : Diana Kennedy's "The Art of Mexican Cooking"
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Mexican
Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
-----THE CHICKEN-----
1 large chicken -- cut serving pieces
1 small garlic head -- scored around middle
1 small white onions -- roughly slliced
sea salt -- to taste
1 recipe chochoyotes
-----THE SAUCE-----
1/2 pound tomate verde
or half unriped and half tomate verde
1 1/2 cups water
10 small garlic cloves -- peeled and deveined
1/2 small white onions
1 1/2 tablespoons Mexican oregano or
3 tb Oaxacan pinch of cumin seed
4 whole cloves
4 whole allspice
4 chiles serranos or chiles de agua -- or to taste
2 tablespoons melted lard -- or safflower oil
1/2 cup prepared tortilla masa
4 big leafy stems of epazote -- roughly chopped
1 bunch fresh parsley, tough stalks removed -- roughly chopped
8 hoja santa or avocado leaves
1 1/2 cups water
sea salt to taste
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* Exported from MasterCook II *
Green Oaxacan Mole (Directions)
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chicken Mexican
Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
E *****
Put the chicken pieces into a pan; add the garlic and onion with water to
cover and salt to taste. Bring to a simmer and continue simmering until
the meat is just tender. Strain, reserving the broth. Add water or
reduce to make 4 cups broth.
Prepare 1 recipe chochoyotes and set aside.
Remove the jusks from the tomate verde, rinse briefly, and chop roughly.
Put into a blender jar with the water. Add the garlic, onion, oregano,
cumin seed, cloves, allspice, and fresh chiles and blend until smooth.
Heat the lard in a heavy pan or saute pan, add the blended ingredients,
and fry over fairly high heat, stirring from time to time, until reduced
and well seasoned - about 15 minutes.
Blend the tortilla masa with 1 cup of the chicken broth until smooth and
stir into the pan with 2 more cups of the broth. Cook over medium heat,
simmering until the sauce begins to thicken - about 10 minutes. Add the
chochoyotes one by one, make sure they are well covered by the sauce, and
simmer for a frew moments while you prepare the greens.
Put the greens with 1 1/2 cups water into a blender jar and blend as
smoothly as possible. If the greens are tough and stringy, strain through
a sieve into the pan, pressing the debris firmly so that all the juice and
soft matter are extracted. Stir gently - you don't want to break up the
dumplings - taste for salt, and cook for 10 minutes longer or until the
dumpling dough is cooked.
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from my kitchen to------------------------------->yours.....
Dan Klepach
* Exported from MasterCook II *
Green Salsa
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables Mexican
Salsas
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
10 Tomatillos -- husks removed
1 Serrano chile -- -=OR=-
2 -Jalapeno peppers -- cut lengthwise, seed
1/2 Onion -- finely diced
2 tablespoons Chopped cilantro
2 tablespoons Lemon juice
2 tablespoons Olive oil
Salt -- as desired
BRING A POT OF SALTED WATER to a boil on the stove.
Add the tomatillos and chili peppers, cover and cook 2 minutes. Drain the
tomatillos and chiles, place in a food processor and puree. Strain into a
bowl and discard skins. Add onion, cilantro, lemon juice, oil and salt.
Chill before serving.
Makes 2 Cups MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
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* Exported from MasterCook II *
Mango Salsa
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Salsas
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
1 Ripe mango
1/4 cup Red onion -- finely diced
1 Serrano chile -- minced
4 tablespoons Lime juice
1/3 cup Cilantro -- coarsely chopped
2 tablespoons Fresh basil -- coarsely choppd
Pepper
Remove peel from mango with vegetable peeler. Sice around pit to remove
flesh with thin, sharp knife.
Slice flesh into 1/4" thick strips, and then crosswise into 1/4" dice.
Place chopped mango in medium bowl and add onion, chile, lime juice,
cilantro, basil and pepper to taste. Combine and adjust seasoning to
taste.
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from my kitchen to------------------------------->yours.....
Dan Klepach
* Exported from MasterCook II *
Mango-Black Bean Salsa
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salsas
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
6 cups Mangoes -- diced
2 cups Red onion -- finely diced
2 cups Black beans -- cooked
4 Jalapenos -- minced
1/4 cup Cilantro -- chopped
4 Garlic cloves -- minced
2 tablespoons Olive oil
1/4 cup Lime juice
4 teaspoons Cumin
Salt and pepper
Combine mangoes, onions, beans, jalapenos, cilantro, garlic, olive oil,
lime juice, cumin and salt and pepper to taste. Chill.
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* Exported from MasterCook II *
Mesa Verde Salsa
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Mexican Salsas
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
1 pound Green chilies
3 tablespoons Olive oil
1/3 cup Onion(chopped)
1 tablespoon Salt
2 Garlic cloves(chopped)
1 teaspoon Oregano
2 cups Water
3 tablespoons Flour blended with
2 teaspoons Oil
To prepare fresh green chilies, roast on a barbecue grill. Peel skins
under running water or by rubbing with a wet towel. Remove stem and
seeds;dice. Puree roasted green chilies and set aside.
Place olive oil in a pan. Heat and saute onions until translucent. Add
spices and reduce heat to medium. Add green chili puree; add water. Bring
to a slow boil, stirring occasionally.
Add flour/oil mixture gradually, astirring constantly, until mixture
thickens. You may not need to add it at all, depending on the amount of
juice in the chilies. Simmer 2 minutes, stirring continually to avoid
sticking. Transfer to a covered container and refrigerate. Serve
chilled.
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from my kitchen to------------------------------->yours.....
Dan Klepach
* Exported from MasterCook II *
Papaya and Pineapple Salsa
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salsas Fruits
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
Siebergartner
1 small Pineapple; peel, core -- 1/2" dice
1 teaspoon Salt
1 Ripe papaya -- 1/2" dice
1 small Red onion -- dice
1 Jalapeno; seed -- mince
1 Lime -- juice only
1 cup Cilantro -- chop
1/2 teaspoon Freshly ground pepper
Place the pineapple chunks in a colander and sprinkle with the salt and
toss well. Allow to drain for 15-20 minutes or so, then press the
pineapple against the side of the colander to extract additional juice.
Discard juices. In a glass bowl, combine all ingredients and mix well. Set
aside at room temperature for at least 3 hours. Serve at room temp with
grilled fish.
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* Exported from MasterCook II *
Papaya-Lime Salsa
Recipe By : Los Angeles Times - Prodigy
Serving Size : 1 Preparation Time :0:00
Categories : Salsas
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
1 1/2 Pounds ripe papayas
1/4 Cup flavorless cooking oil
4 serrano chiles -- seeded and
-- finely diced
1/4 Cup fresh lime juice
2 Teaspoons salt
2 Medium onions -- finely diced,
-- about 2 cups
2 Bunches cilantro -- stems removed,
-- leaves finely
-- chopped
Peel papayas and halve lengthwise. Scoop out and discard seeds. Chop fruit
to size of corn kernels. Heat oil in medium pan over medium heat and add
papayas, chiles, lime juice and salt. Cover and cook until papayas soften
slightly, 5 minutes. Remove from heat. Transfer to mixing bowl and add
onions and cilantro. Chill completely before serving. Makes 2 cups. By
MICHAEL ROBERTS Copyright Los Angeles Times
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from my kitchen to------------------------------->yours.....
Dan Klepach
* Exported from MasterCook II *
Peach & Onion Salsa For Grilled & Roasted Meats
Recipe By : Los Angeles Times - Prodigy
Serving Size : 6 Preparation Time :0:00
Categories : Salsas
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
1 Medium onion -- cut in small dice
2 1/4 Teaspoons salt
4 Medium or
3 Large peaches
1 Tablespoon balsamic vinegar
1 jalapeno chile -- seeds removed,
-- finely chopped
1/2 Cup basil leaves -- loosely packed
Combine onion with 2 teaspoons salt in non-reactive bowl. Allow to stand
at least 1 hour but not more than 1 1/2 hours. Onion will wilt slightly,
throw off some juice and become much less pungent. Drain juice from onion,
rinse with cold water and drain again. Peel peaches and chop medium-fine
with knife. Do not use food processor. Combine peaches in non-reactive
bowl with onion, vinegar, jalapeno and remaining salt. Finely mince basil
and stir in. Serve at once. Makes 2 cups, 6 to 8 servings. Copyright Los
Angeles Times
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NOTES : This is one of those sauces that's good on just about everything.
It's slightly sweet, slightly hot, very fruity and aromatic with
basil. But eat it right away; the fresh flavor and color do not
keep.
* Exported from MasterCook II *
Pineapple Salsa
Recipe By : Cooking Light
Serving Size : 12 Preparation Time :0:00
Categories : Fruits Salsas
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
2 cups pineapple -- diced
1 cup red bell pepper -- diced
1/2 cup cilantro -- chopped
1/4 cup purple onions -- diced
2 tablespoons jalapeno pepper -- minced
1 tablespoon white wine vinegar
1 tablespoon olive oil
1/4 teaspoon ground pepper -- fresh ground
1 clove garlic -- crushed
Combine all ingredients in a bowl, and stir well.
Cover and chill at least 30 minutes
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Serving Ideas : With grilled lobster or chicken, or pork tenderloin.
NOTES : 29 calories per serving.
Edmond Carter, The Capital Hotel, Little Rock, Arkansas
from my kitchen to------------------------------->yours.....
Dan Klepach
* Exported from MasterCook II *
Pineapple Salsa*
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Fruits Salsas
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
-----NANCY HAGFORS (03/94 RR-----
15 1/4 ounces Crushed Pineapple -- drain
2 tablespoons Cream of coconut
1 tablespoon Lime juice
1 tablespoon Cilantro -- snip
1 teaspoon Grated lime peel
Combine all ingredients in 2-c glass measure.
Microwave (HIGH) until heated through (about 1-1/2 minutes). Serve over
fish steaks and fillets. (Tested in 650-700 watt microwave oven.)
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* Exported from MasterCook II *
Pineapple Salsa**
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fruits Salsas
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
8 ounces Can crushed pineapple
1/4 cup Red bell pepper -- chop
1 Green onion -- slice
1 tablespoon Lime juice
1 tablespoon Soy sauce
1/4 teaspoon Black & red pepper blend
Salsa: Combine pineapple, red bell pepper, green onion, lime juice, soy
sauce, and black and red pepper blend.
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from my kitchen to------------------------------->yours.....
Dan Klepach
* Exported from MasterCook II *
Quemada Salsa
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Mexican Salsas
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
1 pound Tomatoes
1 cup Green onions
1/4 cup Cilantro (chopped)
1 tablespoon Oil
3 Serrano peppers
1 tablespoon Garlic
1 tablespoon Lime juice
1 teaspoon Salt
1/2 teaspoon White pepper
1/2 teaspoon Oregano
1 cup Water
Place tomatoes, and green onions on a hot mesquite grill. Pile cilantro
on top, so it does not touch grill. Grill vegetables 10-15 minutes or
until onions are soft.
Place vegetable oil in a saute pan and heat. Add serranos and saute until
peppers are soft.
Place serranos, tomatoes, onions and cilantro in food processor. Blend
until coarsely ground. Remove to mixing bowl and stir until ingredients
are evenly distributed.
In a separate bowl, mix remaining ingredients until well blended. Add to
ground vegetables and mix thoroughly.
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* Exported from MasterCook II *
Red Chile Chipolte Salsa (Cooked)
Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Salsas
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
4 Chipolte chiles NO SUBST.
1 cup Boiling water
1 tablespoon Oil
3/4 cup Diced onion
3/4 cup Bell pepper
2 cups Fresh tomato; peel -- dice
1/2 teaspoon Oregano
Combine chiles and boiling water--let soak 30 min.
Remove stems and seeds and chop. In nonaluminum saucepan, heat the oil and
saute the onion, sweet pepper, and chipolt es until onion is slightly
tender, 1-2 min. Add the chiles, soaking water, tomatoes and oregano and
remove from heat. Process briefly in blender until ingredients are well
mixed, but still chunky. Use for BBQ, or any cooked dish. Great when mixed
with sour cream for dip.
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from my kitchen to------------------------------->yours.....
Dan Klepach
* Exported from MasterCook II *
Red Sauce - {Salsa Colorada}
Recipe By : Barbara Norman - "The Spanish Cookbook"
Serving Size : 1 Preparation Time :0:00
Categories : Spanish Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
3 small Tomatoes, red ripe
1 head Garlic
2 Hard-boiled egg yolks
12 Almonds -- peeled and toasted
3/4 cup Olive oil
1/4 cup Wine vinegar
1/2 Hot chili pepper
(or cayenne pepper to taste)
Salt -- to taste
Bake unpeeled tomatoes and garlic in oven until tomatoes are very soft.
Remove peel from tomatoes and garlic, mash in mortar or electric blender
with pepper. Add yolks of hard-boiled eggs with almonds; when well
blended, gradually mix in oil and vinegar. Season with salt if necessary.
This recipe makes 1 1/2 cups of sauce. Comments: Because the garlic
is precooked, this sauce does not have a particularly strong flavor, even
though it calls for a head of garlic. It is particularly good with boiled
vegetables, cold meats, and cold or hot fish. Recipe Source: THE
SPANISH COOKBOOK by Barbara Norman Published by Bantam Books, Inc.
(c) 1969 Recipe formatted for MasterCook II by Joe Comiskey JPMD44A on
01-18-1995
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* Exported from MasterCook II *
Roasted Tomato and Mint Salsa
Recipe By : Cooking Light
Serving Size : 3 Preparation Time :1:00
Categories : Salsas
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
6 large Roma tomatoes -- tops removed
1 clove garlic
2 tablespoons lime juice -- one Mexican lime
3 tablespoons olive oil -- extra virgin
2 serrano peppers -- minced, with seeds
1 1/2 tablespoons cilantro -- minced
3 1/2 tablespoons spearmint -- minced
1/2 teaspoon lime zest
1/2 teaspoon orange zest
1 pinch salt
With a comal or black iron skillet over medium-high heat, cook the
tomatoes until blackened all over. While still warm, pulse tomatoes with
the garlic in a food processor until roughly chopped. Let cool to room
temperature and add the remaining ingredients. Mix together and let sit at
least 30 minutes before using.
Mark Miller writes: "Ripe red tomatoes roasted on a hot steel comal until
the skins blacken are a basic element of many Mexican salsas. The smoky
flavor adds a complexity to the taste of ripe tomatoes. Mixing fresh mint
as a counterpoint to this cooked flavor creates the combination of raw and
cooked which is one of the classic taste motifs of Southwestern cuisine.
This salsa goes particularly well with the wild Churro lamb that we serve
at Coyote Cafe because it does not mask the Churro's unique taste. It can
be served with venison chops, grilled pork, grilled marlin, and that
faithful standby, tortilla chips."
- - - - - - - - - - - - - - - - - -
Serving Ideas : Goes well with venison chops, grilled pork, or chips.
NOTES : Mark Miller of the Coyote Cafe, Santa Fe, New Mexico
Nutr. Assoc. : 0 620 823 0 1099 384 0 0 0 0
from my kitchen to------------------------------->yours.....
Dan Klepach
* Exported from MasterCook II *
Romesco Sauce - {Salsa Romesco}
Recipe By : Barbara Norman - "The Spanish Cookbook"
Serving Size : 1 Preparation Time :0:00
Categories : Spanish Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
1 small Tomato, red ripe -- peeled and
1 small Dried hot chili pepper
(or powdered cayenne)
3 Garlic cloves -- peeled
24 Hazelnuts -- toasted and shelled
3/4 cup Olive oil
1/4 cup Wine vinegar
1 teaspoon Salt
Grind nuts, pepper, tomato, and garlic in a mortar or an electric
blender with salt; gradually add olive oil. When sauce thickens, blend in
vinegar. This recipe makes 1 to 1 1/2 cups of sauce. Comments:
Romesco is a specialty of the province of Tarragona, where contests are
held in which over two dozen chefs may compete for the championship of
Romesco making. The peppery sauce is used primarily with fish, but is good
with vegetables and excellent for basting grilled mutton chops. The sauce
can be made in an electric blender in less
than 5 minutes and comes out very well, although chefs competing in the
Romesco contest always use a mortar and pestle, which, they say, extract
more oil from the nuts. Recipe Source: THE SPANISH COOKBOOK by
Barbara Norman Published by Bantam Books, Inc. (c) 1969 Recipe
formatted for MasterCook II by Joe Comiskey JPMD44A on 01-18-1995
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook II *
Salsa Cruda
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Salsas Mexican
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
2 Medium tomatoes -- quartered
1 Medium onion -- quartered
2 Jalapeno chiles -- halved
seeds removed -- optional
1 tablespoon Lime or lemon juice
1/2 teaspoon Salt
1 tablespoon Chopped cilantro -- # optional
Place tomatoes, onion, jalapenos, lime juice, salt and cilantro in bowl of
food processor and pulse to desired consistency or chop by hand. Keeps
refrigerated 2 to 3 days. Makes about 2 cups.
Printed in the November 27, 1992, issue of the Los Angeles Times.
Submitted By JOELL ABBOTT On 08-16-94
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from my kitchen to------------------------------->yours.....
Dan Klepach
SR> Do you actually make all these recipes???
Shannon:
Does anyone, who frequents these conferences? To answer your question
directly, that's a big "NO". I collect them for others. I started all
this because I wanted to make some special cookbooks for friends and
relatives. It has mushroomed into an addiction. Besides that it is just
plain fun. It is also very educational. It is amazing how much you can
learn from the people who post here. I figure we are never to old to
learn something new. Keeps me young, off the streets and out of the
bars.......... Seriously, have tried many recipes that I have
found here; always looking for something new to spring on the unsuspecting
family. Most are very good. A couple of disasters, but that's part of
learning. A lot of what I post come from other sources, like MCII BBS.
In that case I am merely a conduit to those who can't or don't access some
of the BBS's out there. There is just so much information available; just
my way of sharing and trying to brighten someone's day.
Here's one chosen just for you:
* Exported from MasterCook II *
N. C. Style BBQ Sauce
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Sauces Bbq
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
-----CHUCK OZBURN (HBWK07A-----
1 cup White vinegar
1 cup Cider vinegar
1 tablespoon Sugar
1 tablespoon Crushed red pepper flakes
1 tablespoon Tabasco sauce
Salt/frsh grnd ppr to taste
Combine all ingredients in a noncorrosive container and mix well. Yield 2
cups. From Chuck Ozburn.
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Hope it does that for you.
Dan
-=> Quoting Michael W. French to Dan Klepach <=-
MWF> Well, I found a few that caught my attention and looked like trying.
MWF> I'm particularly interested in seeing more "copycat" recipes such as
MWF> the Arby's Horsey Sauce and the KFC Rotisserie Chicken recipes...
Ok Michael:
Have been posting more from that large file. Will go thru' and pull all
the copycat recipes and ship them out. Will also, pull those from chefs
and restaurants. Those for common, everyday dishes I'll skip, but anyone
who wants them can get the whole file from the MCII BBS or from Carolyn
Shaw's BBS.
Here's one chosen just for you:
* Exported from MasterCook II *
St Francis Spaghetti Sauce with Chicken Liver
Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman
Serving Size : 4 Preparation Time :0:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
dwigans fwds07a
Tomato sauce
3 slices Bacon -- cut into small piece
Optional
1/4 cup Olive oil
1 medium Size onion -- chopped fine
1 large Garlic clove -- minced
3 pounds Peeled and coarsely chopped
Tomatoes or 2 large cans of
Peeled tomatoes
1 cup Tomato juice
1/4 cup Fresh chopped parsley
1 Bay leaf
Salt and pepper to taste
Parsley springs for garnish
Chicken livers
1 pound Chicken livers
2 tablespoons Cooking oil or butter
Salt and pepper to taste
1/2 cup Dry red wine
Sauce: Saute the bacon in the olive oil, then add the onion, sauteing
until it is golden. Stir in the garlic, tomatoes, tomato juice, parsley,
bay leaf and salt and pepper. Cover and simmmer stirring occasionaly for
1/2 hor. You may have to add more tomato juice. If a smoother consistency
is required, press the sauce through a sieve. Cook, uncovered over low
heat for an additional half hour. Remove the bay leaf.
Livers: Wash the chicken livers, pat them dry and cut each in half,
removing tissue, saute in oil or butter until browned. Season them with
salt and pepper, add wine, and cook them over a low heat for 10 minutes.
After the tomato sauce is cooked, add the chicken livers and heat well.
Serve over freshly prepared spaghetti or noodles. Sprinkle parsley on top
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from my kitchen to------------------------------->yours.....
Dan Klepach
-=> Quoting Mary Riemerman to Dan Klepach <=-
MR> Once more, I will make a try at thanking you for the magnificent
MR> parcel. Every leaf (pages and otherwise) was deeply appreciated. I'll
MR> get a letter (via snailmail) off to you very soon.
I knew something major was wrong, so the package was my way of keeping
you in touch. I have most of the files you missed and all that I have
posted. Will put them on disks and mail them to you. Glad you are getting
out again. BTW. Received your snailmail today. Will answer back in the
next day or so. We really missed you.........8-(
Glad you enjoy the parcel; just my way of getting back at you....Hee, hee!
You're making me blush!!! It was really nothing, just a way to say you are
appreciated.
Here's one for you:
* Exported from MasterCook II *
Cranberry Applesauce
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
6 Golden delicious apples -- unpeeled; cored; cut
1 cup Cranberries
1/2 cup Apple cider
1 Stick cinnamon
2 tablespoons Brown sugar -- packed
1 pinch Nutmeg
In a lg. saucepan, combine the apples, cranberries, cider, and cinnamon
stick, and bring to a boil. Reduce heat, cover the pan, and simmer the
mixture, stirring occasionally, for 15 min or til the apples are very
tender. Remove the cinnamon stick, put the fruit mixture in a food mill,
and puree the fruit into a lg. bowl. Stir in the brown sugar and nutmeg.
Serve with Latkes.
- - - - - - - - - - - - - - - - - -
from your Calif. connection, Hugs, hugs and more hugs.......
Dan & Sheila
* Exported from MasterCook II *
El Pollo Loco Chicken
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Copycat Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
-----WALDINE VAN GEFFEN VGHC42A-----
1 Chicken -- cut pieces w/skin
BROILER BASTING SAUCE
1/3 cup Lemon juice
1/3 cup Lime juice
1/3 cup Canola or vegetable oil
1 teaspoon Ground turmeric
1/2 teaspoon Garlic salt
1/4 teaspoon Black pepper
Briefly simmer the cut-up chicken in a deep-sided skillet, keeping pieces
in single layer without crowding them, until the meat appears milky white
and the juices run clear, no longer pink. Allow to cool in the broth,
uncovered, while you prepare the basting sauce. Arrange the chicken pieces
skin-side up on broiler pan in single layer and baste with enough of
mixture to evenly coat skin side. Turn and baste other side. Turn again to
skin side up and broil 6" from the heat, brushing with additional sauce
every few minutes until skin is really crispy and golden brown,
approximately 5 to 8 minutes for large pieces. BASTING MIXTURE-Mix juices,
oil, turmericc, salt and pepper.
This makes enough to baste nine pieces.
Source: Gloria Pitzer's Secret Recipes Newsletter.
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* Exported from MasterCook II *
French Dip Gravy
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Copycat Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
10 ounces Can beef broth
10 ounces Can Franco Am Beef Gravy
10 ounces Can C of Mush soup
Combine ingredients & warm in MW 6 min, covered. To serve, place in cup in
center of dinner plate.
Surround with French Fries (use in place of ketchup) Pg 84 Famous
Favorites. Formatted for MM by PNewton vkbb14a
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from my kitchen to------------------------------->yours.....
Dan Klepach
* Exported from MasterCook II *
Jack Daniel's Honey Mustard
Recipe By : Gloria Pitzer
Serving Size : 1 Preparation Time :0:00
Categories : Copycat Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
-----WALDINE VAN GEFFEN VGHC42A-----
1/2 cup Honey
1/2 cup Dark vinegar
1/2 cup Dark brown sugar -- packed
2 Eggs
2 tablespoons Flour
2 tablespoons Prepared French's yellow -- mustard
1/2 cup Jack Daniel's whiskey
9 ounces Bottle Kraft's horseradish -- cream sauce
Put honeoy, vinegar, sugar, eggs and flour into blender a few seconds to
blend at high speed until smooth. Transfer to a 2-quart saucepan. Cook on
medium high whipping briskly with whisk to prevent it from sticking to
bottom of pan. It will thicken just as it comes to a boil. Quickly add
mustard and whiskey.
Continue to cook and stir briskly only 1/2 minute.
Remove from heat. Add the horseradish. Beat well. Cool completely. Bottle
and cap tightly. Can store refrigerated 6-8 weeks. Freezes for months.
Recipe can be halved. Source: Gloria Pitzer.
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* Exported from MasterCook II *
Mcdonald's Big Mac Sauce
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Copycat Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
CONKLIN(VXBD11A)
1 cup Miracle whip
1/2 cup Relish
1/3 cup Kraft creamy french dressing -- (orange not red kind
1 tablespoon Sugar
1/4 teaspoon Black pepper
1 teaspoon Dry minced onion
Stir together and chill.
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from my kitchen to------------------------------->yours.....
Dan Klepach
* Exported from MasterCook II *
Mcdonald's Honey and Mustard Nugget Sauce
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Copycat
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
1/4 cup Honey
2 tablespoons Prepared mustard
1 tablespoon Heinz 57 sauce
Mix. makes 1/3 c sauce. Refg. covered. Use within 2 months. Source: Gloria
Pitzer.
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* Exported from MasterCook II *
McDonald's Sweet and Sour Sauce for Nuggets
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Copycat
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
1 cup Apricot Preserves
3 tablespoons Heinz 57 Sauce
3 tablespoons Italian Dressing
3 tablespoons Soy Sauce
Makes about 2 cups. Refg. up to 2 weeks.
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from my kitchen to------------------------------->yours.....
Dan Klepach
* Exported from MasterCook II *
Olive Garden Shrimp Scampi Sauce
Recipe By : Gloria Pitzer
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Copycat
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
1/2 cup Italian Wishbone dressing
1/4 teaspoon dry mustard
Tabasco sauce
1/3 cup ketchup
With wire shisk combine all ingredients until smooth. Keep
refrigerated, tightly covered, to use within a week. Freeze to thaw and
use within 4 months. Source: Gloria Pitzer
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* Exported from MasterCook II *
Olive Garden Spaghetti Sauce
Recipe By : Gloria Pitzer's Newsletter
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Copycat
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
2 pounds ground beef
2 tablespoons oil
1 a4 oz can stewed tomatoes -- cut up
6 ounces V-8 juice
1 16 oz jar Prego spaghetti sauce
1 envelope onion soup mix
1/2 cup grape jelly
Brown meat in oil until pink color disappears. Crumble with fork. Stir
in tomatoes, V-9 juice, Prego, soup mix and grape jelly. Cook, stirring
often, 15 to 20 minutes or until jelly melts and sauce is piping hot.
Source: Gloria Pitzer's Newsletter
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from my kitchen to------------------------------->yours.....
Dan Klepach
* Exported from MasterCook II *
Pizza Sauce
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Copycat
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
1 can 10oz tomato soup
1 tablespoon Dry oregano leaves
1/2 teaspoon Garlic salt
8 ounces Mozzarella -- shredded
8 ounces Muenster -- shreaded
1/3 cup Parmesan -- grated
8 ounces Thin slice pepperoni
1 can 8oz mushrooms -- drained
Place ingredients on pizza dough in order listed.
Allow to rise 20 min in warm place. Bake 450F for 20-25 min. pg36
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* Exported from MasterCook II *
Pork Chop Sauce Like the Outback
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Copycat
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
-----WALDINE VAN GEFFEN VGHC42A-----
1/4 cup Honey
1/4 cup Sweet orange marmalade
1/2 teaspoon Dry mustard
Mix all ingredients together. Heat and serve with pork chops or other
meats. Source: Gloria Pitzer.
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from my kitchen to------------------------------->yours.....
Dan Klepach
* Exported from MasterCook II *
Special Hamburger Sauces
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Copycat
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
1 cup Miracle whip
1/3 cup Creamy French dressing
1/4 cup Sweet pickle relish
1 tablespoon Sugar
1/4 teaspoon Pepper
1 teaspoon Minced dry onions
Stir all together. Makes 2 cups. Store in refg.
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* Exported from MasterCook II *
Salsa De Chile En Polvo
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
chili Powder Sauce
3 tablespoons oil
2 tablespoons flour
1/4 cup mild chili powder
2 cups beef broth
2 cans (10 1/2) oz. tomato puree
1/2 teaspoon oregano
1/4 teaspoon cumin
1/4 teaspoon garlic powder
Heat oil in a large saucepan. Stir in flour and cook 1 min. Stir in
chili powder. Add beef broth, tomato puree, oregano, cumin and garlic
powder. Taste and add salt if needed. Simmer 15 min. Make about 4 2/3
cups sauce, enough for 12 enchiladas. Norma Kelley
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from my kitchen to------------------------------->yours.....
Dan Klepach
* Exported from MasterCook II *
Salsa Fresca
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Mexican Salsas
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
1 pound Tomatoes(diced)
1/3 cup Onion(minced)
4 Serrano or jalapeno chiles
1/4 cup Cilantro(chopped)
1 Garlic clove(minced)
1/4 cup Lime juice
1 teaspoon Oregano -- dried
Salt and pepper to taste
Stem, seed and mince peppers. Combine all ingredients in a bowl. Taste
for seasoning and adjust if necessary. Let stand 30 minutes before
serving.
Store in refrigerator up to 2 days
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* Exported from MasterCook II *
Salsa Verde - Master Chefs
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
3 tablespoons Oil, olive -- extra-virgin
1 cup Oil, olive -- extra-virgin
1/2 cup Shallot **
4 each Anchovy -- fillets **
1/2 cup Vinegar -- red wine
Salt (to taste)
Pepper (to taste)
2 each Peppers, red bell -- roasted
OR
1 cup Pimientos -- canned **
1 medium Onion -- red (1 cup) **
2 each Celery -- stalks **
1 cup Parsley -- Italian **
2 large Eggs -- hard cooked **
** Finely chopped For Salsa Verde: ================ Heat 3 tablespoons
of olive oil in a medium skillet. In the hot oil, saute shallots and
anchovies, stirring until shallots are softened, 2 to 3 minutes.
Cool.
In bowl, combine 1 cup olive oil, wine vinegar and salt and pepper to
taste. Add shallot-anchovy mixture and remaining ingredients. Stir well,
adjust seasoning and set aside.
Source: New York's Master Chefs, Bon Appetit Magazine : Written by
Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los
Angeles, 1985 Chef: Lidia Bastianich, Felidia Restaurant, New York
Submitted By ROB STEWART On 08-17-94
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from my kitchen to------------------------------->yours.....
Dan Klepach
* Exported from MasterCook II *
Salse Verde (Cruda)
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salsas
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
1 pound tomate verde
(husks removed, rinsed
1/2 cup cilantro
(loosely packed/roughly chopped
1 large garlic clove
(peeled and roughly chopped
2 tablespoons chopped white onion
1/2 teaspoon sea salt
Put the tomate verde into a pan, barely cover with water, and bring to a
simmer. Continue to cook until the tomates turn a lighter, faded green
and are just soft but not falling apart--about 5 minutes. Set aside to
cool. Put 1/2 cup of the cooking water into a blender jar, add the
cilantro, garlic, onion, and salt, and blend until almost smooth. Drain
the tomates and add them to the blender jar; blend for a few seconds just
to break them up roughly. The sauce should have a rough texture.
Tomatillos are used extensively for various sauces, salsas, etc. You
usually parboil or blanch them for 5-7 minutes or so in boiling water.
They are also sometimes called tomate verde in Mexican cookbooks. From
THE ART OF MEXICAN COOKING by Diana Kennedy. New York: Bantam Books,
1989. Howard Wittenberg
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* Exported from MasterCook II *
Spicy Avocado Sauce (Salsa Guasacaca)
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegetables Salsas
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
1 small tomato -- ripe
1 large avocado -- ripe
1/4 cup olive oil
1/2 teaspoon red chili paste, or very
finely chopped, seeded
fresh hot chili
1 teaspoon salt
1/2 teaspoon black pepper -- freshly ground
2 tablespoons green pepper -- finely diced
1 hard-boiled egg -- finely choped
1 tablespoon fresh parsley -- finely chopped
1 teaspoon fresh cilantro -- finely chopped
Cut out the stem of the tomato, then slice the tomato in half crosswise.
Squeeze each half gently to extract the seeds and juices discard them, and
chop the tomato into 1/4 inch dice. Cut the avocado in half. With the tip
of a small knife, loosen the seed and lift it out. Remove any brown
tissuelike fibers clinging to the flesh. Strip off the skin with your
fingers, starting at the stem end (the dark skinned variety does not peel
easily; use as small, sharp knife to pull the skin away, if necessary).
Chop the avocado into small dice.
In a large mixing bowl combine the oil, vinegar, chili paste (or fresh
chili), salt and black pepper, and, with a large wooden spoon, mix well.
Add the diced tomato, avocado, green pepper, chopped egg, parsley and
coriander, and mix together gently but thoroughly. Taste for seasoning.
Guasacaca is traditionally served with grilled meats.
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from my kitchen to------------------------------->yours.....
Dan Klepach
* Exported from MasterCook II *
Tomatillo Salsa
Recipe By : L. A. Times
Serving Size : 2 Preparation Time :0:00
Categories : Salsas
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
WALDINE VAN GEFFEN VGHC42A
1/4 cup Olive oil
1 medium Onion -- chop
2 tablespoons Garlic -- chop
1/2 pound Tomatillos; husk -- chop rough
2 cups Chicken stock
1 tablespoon Sugar
1 teaspoon Salt
1/2 teaspoon Crushed red chiles
Heat olive oil in skillet over medium heat, add onion and garlic and saute
about 5 minutes. Add tomatillos and cook 5 minutes. Add chicken stock,
sugar, salt and crushed chiles. Cook until tomatillos are soft, about 15
minutes. Strain vegetables, reserving liquid. Place vegetables in food
processor. Process until pureed, adding just enough liquid to make medium
thick consistency. Ea 1-tb: 23 cal; 2 gr fat; 78% fat.
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* Exported from MasterCook II *
Tomatillo Salsa*
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Mexican Salsas
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
2 pounds Tomatillos
1 Onion -- quartered
5 Jalapenos
2 cups Cilantro
Salt and pepper
Process tomatillos, onion, chiles and cilantro in food processor until
large chunks have disappeared.
Place in blender and blend until smooth. Season to taste with salt and
pepper.
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from my kitchen to------------------------------->yours.....
Dan Klepach
* Exported from MasterCook II *
Tomato Salsa
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Mexican Salsas
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
7 quarts Tomatoes(peeled and chopped)
4 cups Mild green chiles(chopped)
5 cups Onion(chopped)
1/2 cup Jalapenos(seeded/chopped)
6 Garlic cloves(chopped)
2 cups Lemon juice
2 tablespoons Salt
1 tablespoon Pepper
2 tablespoons Cumin
3 tablespoons Oregano
2 tablespoons Cilantro(chopped)
Combine all ingredients except cumin, oregano and cilantro in large pot
and bring to a boil, stirring frequently. Reduce heat and simmer 10
minutes. Add spices and simmer another 20 minutes, stirring occasionally.
Ladle not into clean pint jars, leaving 1/2" headspace. Adjust lids and
process in boiling water canner for 20 minutes.
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* Exported from MasterCook II *
Tomato Sauce for Chiles Rellenos
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Mexican Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
3 tablespoons Onion -- finely chopped
10 milliliters Garlic -- minced
1 tablespoon Butter
1 can (15oz) Spanish-style tomato -- sauce
1/3 cup Water
1/4 teaspoon Salt
1/4 teaspoon Crumbled oregano
Saute onion and garlic in butter til golden. Stir in tomato sauce, water,
salt, and oregano. Simmer for 15 minutes. Serve hot. Makes 2 1/2 cups.
donna 8/93
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from my kitchen to------------------------------->yours.....
Dan Klepach
* Exported from MasterCook II *
Tomato-Basil Salsa
Recipe By : Cooking Light
Serving Size : 8 Preparation Time :0:00
Categories : Salsas
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
1/4 cup sherry vinegar
2 tablespoons Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon walnut oil
2 cups tomatoes -- unpeeled and diced
1 cup fresh basil -- chopped
2 cloves garlic -- crushed
Combine first 4 ingredients in a bowl, stirring with a wire whisk.
Add remaining ingredients; stir gently.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Goes well with grilled fish or veal.
NOTES : 40 calories per serving.
Tony Vallone & Marc Cox, Tony's Restaurant, Houston, TX
* Exported from MasterCook II *
Waldine's Salsa
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salsas
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
-----WALDINE VAN GEFFEN VGHC42A-----
4 Tomatoes; seed -- chop
1 large Purple onion -- chop
2 Cloves garlic -- minced or
if you like
1 Green pepper; seed -- chop
4 Jalapeno peppers; seed -- chop
1 can Rotel Chile & Tomatoes
1/8 cup Olive oil
1/8 cup Balsamic vinegar
Cilantro -- chopped (opt'l)
Mix all and refrigerate in a glass jar. Keeps a long time. I used on
grilled fish, chops, scrambled eggs, etc. MM Format Norma Wrenn npxr56b
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from my kitchen to------------------------------->yours.....
Dan Klepach
* Exported from MasterCook II *
Winter Fruit Salsa
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Fruits Salsas
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
1 medium Orange; seeded -- cut
; in 8 pieces
-- with zest
1/2 cup Cranberries
1 Red delicious apple; cored
-- 1/4" dice
2 cups Pineapple -- cut in 1/4" dice
2 1/2 tablespoons Lime juice
2 tablespoons Chopped cilantro -- optional
2 tablespoons Red onion -- diced
2 tablespoons Sugar
1 medium Jalapeno chile; seeded -- minc
1/4 teaspoon Salt
1 tablespoon Honey
Recipe by: Los Angeles Times - Prodigy In work bowl of food processor
fitted with metal blade, finely chop orange pieces and cranberries,
pulsing on and off and scraping down sides of work bowl. Place in large
mixing bowl and add orange zest, apple, pineapple, lime juice, cilantro,
red onion, sugar, jalapeno, salt and honey. Stir until well combined.
Refrigerate overnight before using and up to 1 week. Serve cold or at room
temperature. By Abby Mandel Copyright Los Angeles Times
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* Exported from MasterCook II *
Xato Sauce
Recipe By : Barbara Norman - "The Spanish Cookbook"
Serving Size : 1 Preparation Time :0:00
Categories : Spanish Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
3 Garlic cloves
8 Almonds -- peeled and toasted
1 or more Sharp chili peppers
or ( powdered cayenne pepper )
1/2 cup Olive oil
1/4 cup Wine vinegar
3/4 teaspoon Salt
This sauce can be made in 5 minutes in an electric blender: simply put
all the ingredients in at once and beat until the almonds are reduced to
fine particles. If you do not have a blender, crush the garlic and
almonds in a mortar, add one or more finely chopped chili pepper, and mash
to a smooth paste before graually blending in the oil and vinegar. The
number of peppers (or the amount of cayenne) you use depends on how sharp
you like the sauce. When tasting the seasoning, bear in mind that the
sauce will
seem less sharp when mixed with the salad. Recipe Source: THE SPANISH
COOKBOOK by Barbara Norman Published by Bantam Books, Inc. (c)
1969 Recipe formatted for MasterCook II by Joe Comiskey JPMD44A on
01-15-1995
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from my kitchen to------------------------------->yours.....
Dan Klepach
* Exported from MasterCook II *
Connie Stevens' Italian Meat Sauce
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Sauces Italian
Celebrity
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
Wilson BWVB02B
1 medium Onion -- finely chopped
30 milliliters Garlic -- finely chopped
1 teaspoon Sweet basil
1 tablespoon Olive oil
Salt and pepper -- to taste
1 1/4 pounds Hamburger meat
1 can (28-oz) tomato puree
1 can (15-oz) tomato sauce
1 can (6-oz) tomato paste
Water
1 teaspoon Sugar
2 Bay leaves
Brown onion, garlic and sweet basil in olive oil. Add salt and pepper.
After onion is yellowish, add hamburger meat. Brown. Add tomato puree,
tomato sauce and tomato paste. Fill each can with water. Pour water into
sauce. Add sugar and bay leaves. Stir well.
Cover. Simmer for 1 hour. Remove cover. Simmer 1 more hour. Serve.
Source: The Rock & Roll Cookbook
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* Exported from MasterCook II *
Cranberry-Maple Sauce
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
1/3 cup Pure maple syrup
2 tablespoons Sugar
1 1/2 cups Cranberries -- if frozen, do not th
3 tablespoons Unsalted butter
1 1/2 tablespoons Bourbon
BRING THE MAPLE SYRUP and sugar to a boil in a small non-aluminum pan,
then cook for 3 minutes. Add the cranberries and cook until their skins
burst and they begin to pop, 6-to-8 minutes, or slightly longer if they
are frozen. Cut the butter into 3 pieces. Remove the pan from the heat and
whisk in the butter, 1 piece at a time, waiting until each is incorporated
before adding another. Add the bourbon. Sauce can be served immediately or
refrigerated for up to a week. Reheat gently and thin with 2 to 3
tablespoons water before serving.
Makes 1 1/4 Cups ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK
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from my kitchen to------------------------------->yours.....
Dan Klepach
* Exported from MasterCook II *
Fresh Ginger Sauce
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
2 ounces Ginger root
1/4 cup Soy sauce
1/4 cup Rice vinegar
2 tablespoons Sugar
Peel ginger and cut in small pieces. Process in food processor until
minced, about scant 1/2 cup, fairly loosely packed. Turn into serving
bowl. Blend with soy sauce, vinegar and sugar. Crush garlic cloves and
mix into ginger mixture. Season to taste with salt and pepper. Cover and
reserve in a cool place until time to use.
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* Exported from MasterCook II *
Ginger-Rhubarb Sauce
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
1 pound Fresh or frozen rhubarb -- cut in 1-in pieces
1 cup Orange juice
1/4 cup Sugar
1 Orange (zest only)
This is very good served with roast duck or pork.
SIMMER THE RHUBARB and the orange juice with 1/2 the zest for 15 minutes,
uncovered. Add the sugar and cook 15 minutes more. This will keep several
days in refrigerator, or may be frozen. Top with the remaining zest before
serving.
Makes 2 Cups NATHALIE DUPREE PRODIGY GUEST CHEFS COOKBOOK
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from my kitchen to------------------------------->yours.....
Dan Klepach
* Exported from MasterCook II *
Habanero Hot Sauce
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
Habanero;Stemmed & Seeded
Tomatoe;Peeled & Seeded
1 cup Red Onion -- Chopped
2 Garlic -- cloves
1 teaspoon Lime Juice -- Fresh
1/2 teaspoon Salt
1 1/2 cups White Vinegar
In a blender, puree chiles, tomatoe, onion and garlic. Add lime juice and
salt. Heat vinegar in a small saucepan over medium heat. When hot, pour
into chile mixture and process until smooth. Allow to cool. Pour into a
sterilized container. Cover and store, refrigerated, for up to 6 months.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook II *
Hard Sauce and Variations
Recipe By : MDFD30E Helen Jolly
Serving Size : 0 Preparation Time :0:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
T butter
1 c confectioners' sugar
1 t boiling water
Few grains salt
1 t vanilla
Cream butter and sugar together thoroughly. Add boiling water, salt and
vanilla. Beat until smooth and fluffy. BRANDY HARD SAUCE: Use about 2 T.of
brandy, or to taste, instead of vanilla ORANGE HARD SAUCE: Use 2 t. grated
orange rind and 1 T. orange juice instead of vanilla. GINGER HARD SAUCE:
Use 4 t. chopped preserved ginger and 1/2 t. lemon extract instead of
vanilla. FLUFFY HARD SAUCE: Fold in 1 stiffly beaten egg white. Add
vanilla or sherry to taste. GOLDEN HARD SAUCE: Beat 1 egg yolk into hard
sauce. Flavor as desired. BROWN SUGAR HARD SAUCE: Substitute 1 c. firmly
packed light brown sugar for confectioners' sugar. CREAM-CHEESE SAUCE:
Substitute 1 (3 oz.) pkg. of cream cheese for butter. GRENADINE HARD
SAUCE: Fold in 1/3 cup heavy cream whipped stiff; use 1 T. grenadine
instead of vanilla, and add 1 t. lemon juice. Formatted by Olivia
Liebermann
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* Exported from MasterCook II *
Peach And Citrus Chutney`
Recipe By : National Cowboy Hall of Fame Chuck Wagon Cookbook
Serving Size : 3 Preparation Time :0:00
Categories : Cowboy Fruit
Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
1 C Orange Juice, Preferably Freshly Squeezed
1/2 C Granulated Sugar
1/2 C Raspberry Or Cider Vinegar
3 Lg Peaches, Peeled, Pitted -- coarsely chopped
1 Med Red Onion -- finely chopped
1 Med Red Bell Pepper -- seed & finely chop
1/3 C Dried Currants
1/3 C Golden Raisins
2 tbsp Grated Fresh Ginger
Grated Zest Of 2 Lemons
Grated Zest Of 1 Lg Orange
1 tsp Madras-Style Curry Powder
1/4 tsp Salt
1. In a large saucepan, bring the orange juice, sugar, and vinegar to a
simmer over medium heat, stirring often to dissolve the sugar. Reduce the
heat to low and cook for 5 mins.
2. Stir in the remaining ingredients and bring to a simmer. Cook, stirring
often, until thickened, about 20 mins. Transfer to a medium bowl and cool
completely. (The chutney can be prepared up to 1 week ahead, covered, and
refrigerated.)
Makes about 3 cups from Clyde Nelson of The Home Ranch, of Clark, CO.
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* Exported from MasterCook II *
Bourbon Caramel Sauce
Recipe By : Bon Appetit, Jan 1994
Serving Size : 8 Preparation Time :0:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
-----SAUCE-----
1 cup Whipping cream
1 cup Golden brown sugar
5 tablespoons Unsalted butter
3 tablespoons Bourbon (preferably Wild Turkey)
FOR SAUCE: Bring whipping cream and sugar to boil in heavy medium saucepan
whisking constantly. Boil until mixture bubbles and thickens, stirring
often, about 5 minutes.
Add butter and bring to boil, whisking constantly.
Whisk in bourbon. Cool to lukewarm. (Sauce can be prepared 1 day ahead.
Cover and refrigerate. Reheat before using.)
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Serving Ideas : Over bread pudding.
* Exported from MasterCook II *
Brown Butter and Pine Nut Sauce
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
Cook's Illustrated 9/10/93
1/2 cup Pine nuts
1/4 pound Butter
Salt
1/4 cup Fresh parsley leaves -- minced
1. Heat oven to 325 degrees. Toast nuts on a small baking sheet until
golden, about 5 minutes; set aside.
2. Melt butter in a medium skillet; cook over medium heat, swirling pan,
until butter turns golden brown, about 5 minutes. Stir in reserved nuts,
1/2 teaspoon salt, and parsley. Toss with pasta and serve with grated
Parmesan cheese. Makes about 1 cup.
This simple, elegant sauce is the perfect match for the squash filling it
also works quite nicely with spinach-filled pasta. mm Norma Wrenn
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from my kitchen to------------------------------->yours.....
Dan Klepach
* Exported from MasterCook II *
Brown Sauce (Sauce Espagnole)
Recipe By : Locke-Ober, Boston, MA
Serving Size : 8 Preparation Time :3:00
Categories : Sauces Spanish
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
2 1/2 pounds beef shin with meat
1 small veal knuckle
salt and pepper -- to taste
cooking oil -- for braising meat
8 tablespoons butter
1 large carrot -- diced
1 bay leaf
1 large onion -- diced
2 stalks celery -- diced
1 pinch thyme
1 clove garlic -- cut in half
8 tablespoons flour
3/4 cup tomato puree
4 cups beef stock
2 cups water
STEP ONE In a large, thick-bottomed pot place a little cooking oil.
Place in a 425-degree oven and get it smoking hot. Add beef shin and veal
knuckle (have butcher break shin and veal knuckle into medium size
pieces), salt, and pepper, and cook to a golden brown. STEP TWO Add
butter and all remaining ingredients except tomato puree and liquids.
Blend thoroughly and continue to brown until vegetables are almost tender
and flour is a deep brown. STEP THREE In the meantime, mix tomato
puree, beef stock, and water; bring to a boil. Stir into hot bones and
vegetables, and add salt and pepper to taste. Reduce heat to 275 degrees
and cook covered for at least 2 hours. Stir frequently. STEP FOUR
Strain sauce through a medium strainer, place on stove, and bring to a
slow simmer. Skim off excess fat (or cool overnight and remove fat).
Refrigerate until needed. Makes approximately 1 quart.
Source: Locke-Ober, Boston, MA
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Serving Ideas : Use alone or as a base for other sauces
* Exported from MasterCook II *
Cajun Barbeque Butter
Recipe By : Travis Henderson II
Serving Size : 12 Preparation Time :0:10
Categories : Sauces Cajun & Creole
Bbq
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
1 1/2 pounds unsalted butter -- softened
1 tablespoon cayenne
1 tablespoon black pepper
2 teaspoons salt
1 tablespoon crushed red pepper
1 tablespoon dried thyme
1 tablespoon dried basil
1 teaspoon dried oregano
1 1/2 ounces fresh garlic -- minced
2 tablespoons Worcestershire sauce
NOTE Use Cajun Barbeque Butter to make Cajun Barbeque Shrimp. Whip
butter until smooth. Add remaining ingredients and blend completely. Put
into a storage container and chill until needed.
Source: Travis Henderson II of Newport's Seafood, Dallas, TX
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Serving Ideas : See Cajun Barbeque Shrimp.
from my kitchen to------------------------------->yours.....
Dan Klepach
* Exported from MasterCook II *
Butter & Cheese Sauce (Salsa con Burro e Forma
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
-----PATTI - VDRJ67A-----
1 Recipe butter & garlic sauce
4 tablespoons Grated parmesan cheese
Follow the recipe for Butter and Garlic Sauce. Omit the garlic. Mix butter
sauce with spaghetti and sprinkle with 4 tbls grated Parmesan Cheese.
Makes about 1 cup.
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* Exported from MasterCook II *
Butter & Garlic Sauce (Salsa al Burro e Aglio)
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
-----PATTI - VDRJ67A-----
3/4 cup Butter or margarine
2 Cloves garlic -- minced
4 tablespoons Water
1/2 teaspoon Parsley -- finely chopped
Heat in skillet the butter or margarine. Add garlic and cook slowly until
lightly browned. Add slowly water and chopped parsley. Cook about 10
minutes and serve over cooked spaghetti. Makes about 1 cup.
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from my kitchen to------------------------------->yours.....
Dan Klepach
* Exported from MasterCook II *
Cajun Ketchup
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Cajun & Creole
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
Van Geffen VGHC42A
1/2 cup Onion -- finely minced
1/2 cup Green onions -- finely sliced
1/2 cup Red bell pepper -- mince fine
3 Pickled jalapeno peppers -- seed,
2 medium Cloves garlic -- minced
1/4 teaspoon Dried thyme -- crushed
1 tablespoon Olive oil
1 1/2 Bottles ketchup
3/4 cup Canned crushed tomatoes in -- puree
In a medium saucepan set over medium-low heat, saute the onion, green
onions, red pepper, jalapeno peppers, garlic and thyme in the olive oil
for 10 minutes, until the vegetables have softened. Add the ketchup and
tomatoes and bring to a simmer. Cook, partially covered, 5 minutes,
stirring occasionally. Transfer the ketchup to a bowl, cool and
refrigerate until ready to use. Can be kept in refrigeration 2 weeks.
Yield 3 cups. (wrv)
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* Exported from MasterCook II *
California Chilled Salsa
Recipe By : Jo Anne Merrill
Serving Size : 10 Preparation Time :0:20
Categories : Mexican Salsas
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
2 cups tomatoes -- peeled, chopped
1 celery stalk
1 onion -- diced
1 green peppers -- diced
1 1/2 teaspoons salt
1 tablespoon cider vinegar
1 tablespoon sugar
1 green chili peppers -- chopped
*Also delicious made with red sweet peppers or a combination of red
and green for nice color.
Combine all ingredients; if finer texture is desired may be put
through food grinder using fine blade.
Cover tightly and chill overnight.
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Serving Ideas : Serve cold as a relish with meat.
from my kitchen to------------------------------->yours.....
Dan Klepach
* Exported from MasterCook II *
Caper Sauce
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Sauces Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
1 Cup Mayonnaise
1/4 Cup Capers *
1/4 Cup Dairy Sour Cream
1 Tablespoon Dijon-Style Mustard
1 Tablespoon Horseradish
1 Tablespoon White Vinegar
1/2 Teaspoon Sugar
* Chopped Dill Pickle can be substituted for Capers.
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* Exported from MasterCook II *
Caper Sauce***
Recipe By : Fernande Garvin - "The Art Of French
Serving Size : 1 Preparation Time :0:00
Categories : French Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
2 tablespoons Butter
1 tablespoon Flour
2 cups Cold water
1/2 teaspoon Salt
1 Egg yolk
2 tablespoons Capers
In small, heavy saucepan, melt 1 tablespoon butter. Stir in flour. Add
cold water and salt. Stir in egg yolk and cook over low flame, stirring
constantly. Bring to boiling point but do not boil. Take pan off fire
and add remaining butter and capers. Stir until well blended.
This sauce is served with boiled fish.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin Published by
Bantam Books, Inc. (c) 1958
Recipe formatted for MasterCook II by: Joe Comiskey JPMD44A on 02-18-1995
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from my kitchen to------------------------------->yours.....
Dan Klepach
* Exported from MasterCook II *
Caper-Anchovy Sauce
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
8 Anchovy fillets -- finely diced
1/4 cup Capers
1/4 cup Italian parsley -- chopped
1/2 cup Olive oil
1 tablespoon Lemon juice
Salt and pepper
Mix anchovies, capers, parsley, olive oil, lemon juice and salt and pepper
to taste in bowl. Set aside at least 1 hour before serving.
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* Exported from MasterCook II *
Carmelized Garlic Sauce
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
-----HBWK07A CHUCK OZBURN-----
1/2 cup Pure olive oil
1 large Bulb garlic -- roughly chopped
1/2 cup Chicken stock
1 1/2 cups Demi-glace
Madeira wine to taste
1 1/2 teaspoons Sweet butter
Heat a saucepan; add oil and when it quivers, add garlic, cooking until
it's the color of straw, a very bright brown; pour garlic and oil through
a fine meshstrainer to stop cooking; wipe pan; add chicken stock,
demi-glace and cooked garlic; reduce to desired consistency; add Madeira;
add butter to the front of the pan, tilt pan and shake to blend as the
butter melts.
Notes: Sauce should be nape; ie., just barely coat the back of the
spoon; if the sauce collects around the edge of the spoon before dripping
off, it is too thin. The garlic oil can be used to saute chicken breast
filets which are then drizzled with the garlic sauce. This is an excellent
sauce for chicken, veal, pork or beef.
Format Norma Wrenn npxr56b
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from my kitchen to------------------------------->yours.....
Dan Klepach
* Exported from MasterCook II *
Carrot And Corn Salsa
Recipe By : Los Angeles Times - Prodigy
Serving Size : 4 Preparation Time :0:00
Categories : Salsas
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
2 Cups carrots -- coarsely shredded
2 Cups fresh corn kernels -- 2 ears of corn
1/2 Sweet red pepper -- cored, seeded
-- and chopped
2 Tablespoons fresh cilantro -- chopped
1 1/2 Teaspoons ground cumin
2 Tablespoons olive oil
2 Tablespoons fresh lime juice
2 teaspoons jalapeno chiles -- seeded and minced
Salt
Combine carrots, corn, sweet red pepper and cilantro in large bowl.
Sprinkle cumin in small skillet and heat over very low heat until warm and
fragrant, about 1 minute. Remove from heat. Add oil, lime juice and
jalapenos. Toss dressing with vegetables. Season to taste with salt. Cover
and refrigerate until ready to serve. Makes 4 servings.
By Marie Simmons Copyright Los Angeles Times
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* Exported from MasterCook II *
Charred Mango Salsa
Recipe By : Cooking Light
Serving Size : 8 Preparation Time :0:00
Categories : Fruits Salsas
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
2 6-inch Anaheim peppers
vegetable cooking spray
1 cup onions -- sliced 1/2" thick
2 cups mango wedges -- 1/2 inch thick
1/4 cup fresh lime juice
1/4 cup cilantro -- chopped
2 tablespoons serrano pepper -- minced
2 tablespoons rice vinegar
1/4 teaspoon ground pepper -- fresh ground
1/8 teaspoon salt
Place Anaheim peppers on a baking sheet. Broil 3 inches from heat 15
minutes or until blackened, turning once. Place in a bowl; cover. Let
stand 10 minutes; remove skins. Cut peppers in half lengthwise; discard
seeds and membranes. Coarsely chop, and set aside.
Coat a skillet with cooking spray; place over medium-high heat until
hot. Add onion in a single layer; cook 5 minutes on each side. Remove
onions; set aside. Recoat skillet with cooking spray; place mango in a
layer in skillet, and cook 4 minutes. Chop mango, combine Anaheim
peppers, onion, and mango in a bowl; stir in juice and remaining
ingredients.
Tony Ruppe, Four Seasons Hotel, Houston, Texas
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Serving Ideas : With roasted game and grilled fish, chicken, and beef.
NOTES : 44 calories per serving.