Sauce
Ultimate Barbecue Sauce
Recipe By : Chef Yusdi
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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3 cups onions, chopped
1/4 cup honey
1 tablespoon garlic, chopped
2 tablespoons lemon juice
1 cup sweet pepper, chopped
1 tablespoon salt
1/2 cup parsley, dried
3 tablespoons lea & perrins
1 cup dry white wine
1/2 teaspoon mint, dried
3 tablespoons vinegar
1 tablespoon liquid smoke
2 cups ketchup
1/2 tablespoon Louisiana hot sauce
Place all ingredients in a pot that is big enough to hold them. Bring to a boil.
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Fresh Cranberry Sauce
Recipe By : Sous Chef Cleve
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 teaspoons cornstarch
2 tablespoons orange juice -- freshly squeezed
2 cups cranberries -- fresh
1 1/2 cups sugar
1/2 cup water
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg -- freshly grated
2 teaspoons orange zest
Mix together the orange juice and cornstarch in a small bowl and set aside.
In a saucepan add the berries, water, sugar, spices, and orange zest. Bring to a boil and simmer for about 5 minutes, or until the cranberries are tender. Return the mixture to a boil and add the orange juice and cornstarch slurry. Stir well while simmering for another 3 minutes or so.
This sauce is good warm or cold and can go in any number of directions from this point. Add a bit of fresh thyme and black pepper for a more savory version. For a dessert sauce, add other fruits, such as pears, or walnuts for crunch. Experiment and enjoy!
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Asian Hot Grill Sauce for Chicken, Beef or Pork
Recipe By : Chef Yusdi
Serving Size : 1 Preparation Time : 0:00
Categories : Sauce & Condiment
Amount Measure Ingredient -- Preparation Method
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2 tablespoons brown sugar
2 tablespoons red wine vinegar
1 cup ketchup
1/2 teaspoon (1/2 to 1) Chinese hot mustard
1 large garlic clove -- minced
1 tablespoon soy sauce
1 teaspoon (1 to 3) Asian chile paste with garlic
Combine all ingredients except chile paste in a small saucepan. Bring to a boil, then turn off heat.
Stir in chile paste. Makes 1 1/4 cups.
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Soppin' Sauce
Recipe By : Chef Yusdi
Serving Size : 0 Preparation Time : 0:10
Categories : Sauce & Marinade
Amount Measure Ingredient -- Preparation Method
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1 cup water
1 (16 ounce) c tomato paste
5 teaspoons chili powder
1 1/2 teaspoons black pepper
1/2 cup catsup
1/2 teaspoon garlic salt
3 tablespoons Worcestershire sauce
1/3 cup cider vinegar
1/3 cup lemon juice
1/2 cup margarine or butter
1/4 teaspoon cayenne
6 tablespoons honey
6 tablespoons brown sugar
1/2 teaspoon salt
Combine all ingredients in a medium sauce pan.
Bring to a boil, reduce heat and simmer one hour, stirring occasionally.
If used as a basting sauce, baste meat with sauce when almost done. Can also be served as a sauce with the meal.
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Chunky Tomato Sauce
Recipe By : Chef Yusdi
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 pound Linguine, Spaghetti, or Thin Spaghetti -- uncooked
1/4 cup olive oil
OR
1/4 cup vegetable oil
1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
2 tablespoons finely chopped parsley
1 1/2 teaspoons salt
1/2 teaspoon sugar
1/4 teaspoon pepper
2 16 ounce can peeled tomatoes
In a large skillet, heat oil; add onion, carrot and celery. Cook and stir just until vegetables are tender. Add next five ingredients, simmer on low heat 20 minutes, stirring frequently.
Cook pasta according to package directions; drain. Toss pasta with sauce and serve.
Serves 4-6
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A Lucky Accident
Recipe By : Recipe by Diane Lazarus
Serving Size : 0 Preparation Time : 0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
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3 small carrots -- diced
2 small parsnips -- diced
1 medium turnip -- cut in chunks
2 stalks celery -- diced
1 large onion -- stuck with 2 cloves
1 can tomatoes -- with liquid
1 can tomato paste
1 small bunch parsley -- flat-leaf
1 bay leaf
fresh rosemary and thyme
black peppercorns
Put 3 quarts of water in the bottom of a large stock pot with a pasta insert. Add the tomato liquid and
tomato paste. Put all of the other ingredients in the pasta insert. Bring to a boil over high heat, lower the heat, cover and simmer for about 3 hours.
Lift out the pasta insert, letting out the liquid fall back into the pot. Press down on the solids to extract as much liquid as possible and return all the liquid to the pot. Discard the solids. Note: This started out to be vegetable stock to use up some leftover stuff I had on hand, but after I strained the stock I decided to use it as a cooking liquid for pasta. The pasta thickened and flavored the stock to such an extent that I decided to save the leftovers to use as a tomato-vegetable soup. I may add some vegetables and small pasta to that.
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Honey Herb Sauce for Vegetables
Recipe By : Chef Yusdi
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1/4 cup honey
2 tablespoons onion -- minced
1/4 cup butter or margarine
1/2 teaspoon thyme -- crushed
Salt and pepper -- to taste
Combine all ingredients in a small saucepan and bring to a boil; cook 2
minutes. Toss with vegetables of choice such as: peas, zucchini, spinach,
broccoli, green beans, etc. Serve over couscous as a vegetarian entrie or
alone as a side dish.
Yield:
"2/3 Cup"
Sample of sauce (Béchamel sauce)_video 👇
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