SAUCES/DIPS/SYRUPS

 SAUCES / DIPS / SYRUPS

 

Alfredo Sauce  Sue Jane McQueen

1/2 stick butter

1-quart heavy cream

1 1/2 cups parmesan cheese, fresh

salt and pepper

1/8 teaspoon nutmeg

2 tablespoons flour

Melt  butter add flour,  salt and pepper, heavy cream, nutmeg.  Add parmesan cheese and stir until melted.  Cook until thickened.

Serve with chicken and noodles

 

Apple Dip

1 8 oz cream cheese

(Must be really soft .  don’t use nonfat or lite).

¾ cup brown sugar

1 Tbs. vanilla

*Chopped peanuts optional

Whip until well creamed.

 

Barbeque Sauce Jan Clayton

 

5 pounds country style pork ribs ( can also use beef or chicken), Browned and drained

2 cups catsup

1/4 cup Worcestershire sauce

1 teaspoon prepared mustard

1/2 cup brown sugar

1/4 cup vinegar

liquid Barbecue Smoke®

 

Brown meat.  Mix all the rest of the ingredients together.  Pour over meat and simmer for 3 to 3 ½

hours or longer.  Keep covered except for the last 30 min. to thicken.

Best Every Butter Sauce

1 cup butter

2 cups sugar

1 cup half and half

Heat over low heat 12 min. stirring constantly until slightly thick.  DO NOT BOIL.  Add 3 tsp. vanilla and a dash of nutmeg.  Makes 3 Cups. 

 

Butter Syrup

Two cubes of butter melted

1 cup of buttermilk

2 cups sugar

Bring to a boil dissolve sugar

Add 1 tsp coconut extract

Add one tsp of baking soda

 

Buttermilk Syrup

1 cup butter

1 ½ cup sugar

1 cup buttermilk

Dash of salt

 Combine and boil for 1 min.  watch that it doesn’t boil over.  Remove from heat.

 

Wisk in:

1 tsp vanilla flavoring

1 tsp maple flavoring

1 tsp baking soda

 

When you add the baking soda the amount of syrup triples. 

 

Cabbage Salsa

6 cups finely chopped cabbage

1 red bell pepper

2 tomatoes

1 cup cilantro leaves chopped

1 to 2 jalapeno peppers seeded and chopped

¼ cup lime juice

1 Tbs. cumin

½ tsp garlic powder

1 tsp salt

1 tsp sugar

1 to 2 avocadoes chopped

 

Combine and cover and serve with corn chips

French Toast and Buttermilk Syrup Sandy Olsen

(Serves 8 to 10)

1 cup white sugar

1/2 cup Buttermilk

1 cube butter

 

Boil for 3 to 4 minutes stirring.  Remove from heat and add:

1 tsp.  vanilla

½ tsp. baking soda

 

Cinnamon Syrup with Apples

 

1/4 cup sugar

2 cups water

2 tablespoons cinnamon candy

2 whole apples, cored

 

In skillet, combine sugar, water and candies.  Stir over medium heat till sugar and candies dissolve.  Cut apples in 1/2-inch rings and add to syrup.  simmer gently till transparent but not soft.  Turning occasionally.  Cool in syrup. 

 

Cinnamon Syrup

 

2 cups sugar

1 tsp. cinnamon

¼ tsp. xanthan gum

¼ cup Karo syrup

1 cup water

1 tsp. Mexican vanilla

3 tbs. lemon juice

 

Put sugar, cinnamon, gum, Karo syrup, water, and lemon juice and boil for a full 3 minutes.  Add vanilla.  Ready to use.  Really good on sweet potatoes and carrots.

 

 Chicken Gravy

 drippings from chicken or turkey

5 chicken bouillon cubes

1 tablespoon Dara chicken seasoning

salt and pepper

water

cornstarch

 

If you roast the chicken use the drippings or keep the water from chicken that has been boiled.  To about 2 cups of broth add 4 to 5 bouillon cubes and salt and pepper to taste.  Add Dara special seasoning (optional)  Put about two heaping tablespoons of corn starch in a cup.  Add  around a 1/4 cup of water or enough to make a smooth pourable consistency.  Make sure there are no lumps.  Get the bouillon mixture boiling and slowly add cornstarch and water while you stir.  Stir until the gravy boils again and thickens.

Chicken Marinade Jen Cottle

3 Tablespoons Lemon Pepper
1/4 Cup Vinegar
1/2 Cup oil
1/2 Cup soy sauce
6 to 10 Chicken breasts
Marinate at least 15 to 20 min. before BBQ

Chocolate Syrup Mix

 

1 1/3 cups unsweetened cocoa powder

2 1/4 cups sugar

1/4 teaspoon salt

1 1/3 cups water, boiling

1 1/2 teaspoons vanilla

 

In a heavy saucepan, combine cocoa powder, sugar and salt.  Gradually stir in boiling water.  Stir frequently over medium heat until smooth and slightly thickened, about 10 minutes.  Remove from heat.  Stir in vanilla.  Pour mixture into a 3-cup container with a tight-fitting lid.  Attach lid.  Label container with date and contents.  Store in refrigerator.  Use within 10 to 12 weeks.  Makes about 2 2/3 cups of CHOCOLATE SYRUP MIX.

 

 Cocktail Sauce for Shrimp

 

1 cup catsup

1 tablespoon mayonnaise

1 tablespoon  horseradish  start with 1 teaspoon and add more if needed

1/4 teaspoon pepper

1/4 teaspoon salt

1 1/2 tablespoons lemon juice

1 teaspoon prepared mustard

Tabasco sauce

garlic salt (optional)

onion salt (optional)

 

Mix together.

 

Fresh Cranberry Sauce

 4 packages Cranberries (3 lbs.) Fresh

3 cups water

6 cups sugar

 

Cook together until mushy.  Run through strainer.  Put in sauce pan add sugar barely bring to a boil.  Put in bottle.

Fruit Dip

1 Cup whip cream (cool whip)

1 Cup marshmallow Cream

¾ Cup softened cream cheese

Drop of orange food coloring.

Soften cream cheese.  Mix in the rest of the ingredients and serve with fresh fruit.  

Perfect Guacamole

2 ripe avocados

½ red onion, minced about ½ cup

1 to 2 Serrano chilies, stems and seeds removed, minced

2 tablespoons cilantro leaves, finely chopped

1 tablespoon of fresh lime or lemon juice

½ teaspoon coarse salt

A dash of freshly grated black pepper

½ ripe tomato, seeds and pulp removed chopped.

 

Mash the avocado.  Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more.  Chili peppers vary in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Keep the tomatoes separate until ready to serve.  Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it.  Refrigerate until ready.  Just before serving, add the chopped tomatoes to the guacamole and mix. 

 

Holdase Sauce

 

1 can cream of mushroom soup

4 egg yolks

Tabasco sauce

¼ cup lemon juice

1 stick butter, melted

 

Blend soup, eggs, Tabasco sauce and lemon juice together.  While blending pour over butter.  Do not let this boil.

 

Hot Dungeness Crab Dip

4 cups mayonnaise

1 lb. Dungeness crab meat (get at Costco)

8 oz thinly sliced onions

1 lb. chopped artichoke hearts (bottled)

8 oz shredded Parmesan cheese

3 tsp minced fresh parsley

 

Preheat oven to 350.  Combine and mix the mayonnaise, artichoke hearts, crab meat, cheese and onions.  Portion crab mixture 6 oz into small oven proof baking dish.  Place the baking dishes or 1 large bowl. Place the dishes into the oven for 5 or 6 minutes or until the internal temperature reaches 140.  Arrange brad slices on a plate around the crab dip and garnish with minced parsley and lemon slice.  Use beget bread and butter and boil

 

Hot Fudge Sauce

 

1/3 cup water

2 square 1 oz unsweetened chocolate

1/2 cup sugar

Dash salt

3 tablespoons margarine

1/4 teaspoon vanilla

Ice cream

 

Place water and chocolate in a small saucepan.  Cook over low heat, stirring constantly, until chocolate is melted.  Remove from heat; stir in sugar and salt.  Return to medium heat and cook for about 8 min. or until thickened, stirring constantly.  Remove from heat and mix in margarine and vanilla.  Serve warm over ice cream.

Hot Fudge Sauce for Ice Cream

 

1 tablespoon karo syrup

1 cup sugar

1/3 cup cocoa

4 tablespoons flour

1 cup hot water

1 pinch salt

1 teaspoon vanilla

2 tablespoons butter

Combine dry ingredients in a pan  add hot water and Karo syrup in  the pan and heat on high stirring constantly until it boils.  remove from heat and add butter and vanilla.  Serve warm.

Hot Fudge

4 TBS cocoa

2 Cups sugar

4 TBS flour

Combine dry ingredients.

Add 1 Can evaporated milk

1 square margarine or butter

 

Boil  3 to 5 min. over medium high heat.  Then add ¾ tsp vanilla

Maple Syrup

2 Cups white sugar

1 ½ Cups of water

1/3 Cup light corn syrup

1 tsp. maple extract

2 tsp vanilla extract 

Heat  sugar and water and corn syrup until sugar dissolves and add 2 tsp vanilla and the maple extract

 

Marinade Sauce

 

1/2 cup liquid Barbecue Smoke®

1/2 cup Worcestershire sauce

1 teaspoon meat tenderizer

1 teaspoon season salt

1 teaspoon garlic powder

Salt and pepper

 

Marinade over night your meat (brisket)  in this sauce.  Wrap in tin foil and cook at 275 for 6 hours.

Cool and slice.  Place in dish and put barbeque sauce over meat.

 

 

Marinade Sauce   Lisa Prestwich

 

2 Cups soy sauce

2 Cups Sugar

4 Tablespoons vegetable oil

4 Tablespoons sesame seed oil

1 teaspoon ginger

1 teaspoon garlic

½ teaspoon black pepper

½ teaspoon red pepper/cayenne

Green onions chopped

 

Mix together and put meat in the sauce.  Soak overnight and then BBQ the meat. 

 

Meatloaf Sauce    Jan Clayton

 

1/4 cup catsup

4 tablespoons brown sugar

1 teaspoon mustard, dried

dash nutmeg

 

Mix together and heat.  May desire a touch of sage.

Pinto Bean Dip

2 cups pinto beans

1 large onion chopped

1 to 2 cups grated cheese

Salt to taste

1 tsp chili powder

¼ tsp garlic salt

½ tsp cumin

 

Cook beans and chopped onion in 5 to 6 cups water until the beans are tender.  Approx. 4 hours.  When water has cooked out of beans add flavors and mash with a potato masher.  Add 1 TBS butter and 1 cup of the cheese.  Stirring into the bean mixture.  You may add a few drops of hot sauce to taste and sprinkle other cup of cheese on top.  Serve with nacho chips.  (Taco seasoning can be used instead of spices.

Pizza Sauce

 

1 can 6 oz. tomato paste

1 can 8 oz. tomato sauce

1 tablespoon oregano

1 teaspoon basil

1 teaspoon salt

2 teaspoons honey

1 cup onion, chopped

2 cloves garlic

 

Dust pan with cornmeal.  Stretch and then roll dough to fit pan.  Pinch a rim around edge.  Spread generously with sauce.  Cover with garnish.  Sprinkle with mozzarella cheese and parmesan.

Bake 500 for 10 to 15

 

You can garnish: Italian sausage, mushrooms, pepperoni, green pepper, crumble bacon, black olives, ham.

 

Salsa, Fresh

 

2 cans diced tomato

1 large lime, juiced

1 tablespoon salt

1 teaspoon black pepper

2 teaspoons cumin

25 dashes Tabasco sauce

dash sugar

1 clove garlic

1/4 cup cilantro, chopped

6 to 8 large tomatoes, diced

2 to 4 jalapenos ( check to make sure you are not getting it to hot)

1 medium onion

 

Puree canned tomatoes, lime juice, salt, pepper, cumin, Tabasco sauce, and sugar.  Then add tomatoes, jalapenos, and onion.  You can add less or more of any ingredient to fit your taste.

 

Steam Pudding Sauce

 

1 cup sugar

2 cups water

3 tablespoons cornstarch

1 stick butter

1 teaspoon vanilla

 

Mix sugar and cornstarch in a pan and add water.  Bring to a boil to thicken.  Add butter and flavoring.

 

Sweet and Sour Sauce         for beef, chicken, pork or ribs

 

2 tablespoons fat

1/4 cup brown sugar

2 tablespoons cornstarch

1 teaspoon salt

1 1/2 cups pineapple chunks  , drained

1 cup pineapple syrup

1/3 cup vinegar

1 tablespoon soy sauce

1/2 cup green pepper, sliced

1/4 cup onion, thinly sliced

 

Brown meat in hot fat.  Add small amount of water, cover and cook slowly until tender. Add more water if necessary.  Drain off fat.  Combine sugar and cornstarch; add salt, pineapple syrup, vinegar and soy sauce. Cook over low heat until think, stirring constantly.  Pour over hot meat and let stand 10 minutes.  Add peppers, onion and pineapple and cook 5 to 10 min.  Serve over hot chow mien noodles or rice.

 

Homemade Sweetened Condensed Milk

1/2 cup warm water

1 cup plus 2 tablespoons instant milk

3/4 cup sugar

Mix until smooth.  May have to heat to dissolve sugar.

 Tartar Sauce

 

2 cups salad dressing

¼  onion, diced

1 dill pickle, chopped

1 tsp Worcestershire sauce

1/3 tsp. cream of tartar

1 ½ tbsp. lemon juice

2 drops Tabasco sauce

 

Beat all ingredients together for 1 minute to make it fluffy. 

Yogurt (2 ½ quarts)

2 quarts 2% or whole milk

1 can sweetened condensed milk

1 cup plain yogurt

Bring milk to room temperature by warming in microwave (must not exceed 110) Add remaining ingredients, pour in jars with lids and let stand on sunny counter covered with towels 8 hours or place in pre-warmed, then turn off heat, in oven.  Turn off heat.  Place pan of water in bottom of oven to maintain humid atmosphere till it coagulates.  When it is chilled it thickens even more.  Add flavors or preserves as desired or use as substitute for sour cream or eat plain very sweet and creamy.  (If you want it thicker stir in 1 package of Knox gelatin into original mix. )