Archives for Sauces & Dressings category

BAKED GARLIC

BAKED GARLIC

Ingredients:
1 head of garlic
¼ tsp. Olive oil

Directions:
Cut the top off the head of the garlic and pour the oil over the head of the garlic. Wrap the head in foil and either bake at 300°  for 1 hour or roast on the grill for about 45 minutes .

WFT 57

CURRY SAUCE FOR FISH

CURRY SAUCE FOR FISH

5 Lb. sour cream
1 ½ C lemon juice
20 Tbs. curry
2 Tbs. garlic salt
1 ½ Tbs. brandy
4 Tbs. white wine

Mix.
WFT 57

TARTAR SAUCE

TARTAR SAUCE

Ingredients:
1 C Mayo
1 Tbs. Dijon mustard
1 Tbs. Fresh lemon juice
dash of Tabasco sauce
2 Tbs. Pickle relish
2 Tbs. Minced onion
1 Tbs. Capers
salt and freshly ground black pepper

Directions:
Combine all of above and cover and refrigerate at least one hour before serving.
WFT 57

THOUSAND ISLAND DRESSING

THOUSAND ISLAND DRESSING

Ingredients:
1 C Miracle Whip
1/3 C catsup
2 Tbs. pickle relish sweet
1 tsp. minced onion
1 Tbs. minced stuffed green olives

Directions:
Combine Miracle Whip & catsup then add remaining ingredients.   Makes 2 C

WFT 57

HOT BACON DRESSING

HOT BACON DRESSING

Ingredients:
1 egg
¾ C sugar
½  C vinegar
1 tsp. salt
1 small onion, minced
1 tsp. dry mustard
1/8 tsp. Worcestershire
¼ Lb. bacon fried and crumbled

Directions:
Beat the egg in a saucepan, add the sugar, vinegar & salt and mix well. Cook at med. Until slightly thick, add the rest of the ingredients and serve hot or chilled.
WFT 57

Habanero Sauce

Habanero Sauce

Ingredients:

10 cups chicken stock
1 cup of apple juice concentrate
3 tablespoons brown sugar
1 cinnamon stick
½ habanero chile, chopped
1 tablespoon fennel seeds, toasted

salt and pepper

Directions:

Place all the ingredients into a large sauce pan and bring to a boil, drop the heat to a hard simmer stirring occasionally.  Reduce to about 1 cup.  This will take about 1 hour.

Strain, and season with salt and pepper.

Note:
Be very carful when bring to a boil, this can boil over very very easy.

WFT member 57

Mexican BBQ Sauce

Mexican BBQ Sauce

Ingredients:

2 Tablespoons Oil
1 Large Onion, Chopped
5 Cloves Garlic, Chopped
30 Oz. Chopped Tomatoes
1/4 Cup Ketchup
1/4 Cup Red Wine Vinegar
1/4 Cup Worcestershire
1/4 Molasses
3 Tablespoons Dijon
3 Tablespoons Brown Sugar
2 Tablespoons Honey
3 Tablespoons Ancho Chile Power
1 Tablespoon Chipotle Chile Powder

Salt and Pepper

Directions:

Saute the Onion, Garlic. Add the Tomatoes and cook for about 10 min.  Add the Rest of the Ingredients Except the Salt and Pepper and Simmer for about 20 to 30 Minutes.

Salt and Pepper to Taste.

Pour into a Blender and Puree.

WFT Member 57

Pizza Sauce

Pizza Sauce

Ingredients:

1 (14.5 ounce) can tomato sauce
2 tablespoons tomato paste
1 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon fennel seed
1/2 teaspoon dried oregano
1/4 – 1/2 teaspoon crushed red pepper depending on the amount of spice you like
1/4 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/8 teaspoon granulated sugar
1/8 teaspoon allspice

Directions:
1. Combine all ingredients in a small sauce pan. Cook over medium heat until it starts to bubble slightly, about 5 minutes. Reduce heat and let simmer for 15-20 minutes.
2. Brush onto a raw or precooked pizza crust.
WFT Member # 57

Wine Sauce

Wine Sauce

Ingredients:

375 ml wine (½ Bottle)
1 c sugar
12 oz frozen red raspberries
1/8t ground pepper

Directions:

In a sauce pan add all the ingredients.  Bring to a boil and reduce to a simmer and cook until reduced by about 1/2.

Makes about 1.5 cups

WFT Member 57

BBQ Sauce

BBQ Sauce


Ingredients:

2 Tablespoons Oil
1 Large Onion, Chopped
5 Cloves Garlic, Chopped
30 Oz. Chopped Tomatoes
1/4 Cup Ketchup
1/4 Cup Red Wine Vinegar
1/4 Cup Worcestershire
1/4 Cup Molasses
3 Tablespoons Dijon
3 Tablespoons Brown Sugar
2 Tablespoons Honey
3 Tablespoons Ancho Chile Power
1 Tablespoon Chipotle Chile Powder

Salt and Pepper

Directions:

Saute the Onion, Garlic. Add the Tomatoes and Heat.  Add the Rest of the Ingredients Except the Salt and Pepper and Simmer for about 20 to 30 Minutes.

Salt and Pepper to Taste.

Pour into a Blender and Puree.

WFT member 57