Coconut Sauce with Fruit

4 Servings
Cottage cheese American
Vegetarian Meatless No Cook Advance Snacks Sauces Hors dOeuvres Desserts Brunch Breakfast Appetizers Cottage cheese American

1/2 cup tage cheese
2 tbs r cream
2 tbs Sweetened onut flakes
1 tbs ar
bunch Fruit of your choice w/wers

Mix everything except fruit in a food processor. Blend until smooth. Serve with fruit and skewers


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Alfredo Sauce

4 Servings
Cheese Italian
Sauces Quick Saute Cheese Italian

1 pint heavy am
1 cup freshly grated migiano-Reggiano
Freshlycracked ck pepper
Choppedfresh flat-leaf sley

To prepare alfredo sauce: Heat heavy cream over low-medium heat in a deep saute pan. Add butter and whisk gently to melt. Sprinkle in cheese and stir to incorporate. Season with freshly cracked black pepper.


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Amaretto Fudge Sauce

100 Servings
fudge dessert
fudge dessert sauce fudge dessert amaretto

1 1/2 c. heavy am
2 c colate chips
1/4 c. ter
1/2 tsp. illa
3 Tbsp. retto

Combine cream, choc. chips, and butter in saucepan. heat over low heat until hot but not boiling. Remove from heat and stir until smooth. Stir in vanilla and amaretto. Pour into jars.


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Sauce ? Pizza Dagnel

4 Pizza
Tomatoes Italian
Saute Tomatoes Italian

1 bo?te (16 oz) Tomates en d?s aux fines bes ?gout?es
5 gousses Ail hach?es
5 c. ? th? Huile d've
1 pinc?e Sucre
1 c. ? table Vin Blanc
1 c. ? th? Origan
1 c. ? th? ilic
1 ?chalotte hach?e
Sel et poivre au go?t

Chauffer ensemble tous les ingr?dients sauf l'?chalotte pendant 15 minutes Ajouter l'?chalotte hach?es et laisser mijoter pendant encore 5 minutes Retirer du feu.


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R/T's BBQ Sauce

1 Servings
Katsup American
BBQ Barbeque Sauce Traditional Smoke Spicy

4 c Catchup
4 c ato Sauce
2 c chopped ons
2 c wn Sugar dark
2 c er Vinegar
1 c asses unsulfured
6 cloves lic minced
4 tbsp ter
2 tbsp cestershire sauce
3 tbsp uid Smoke hickory
2 tsp rika
2 tsp t
2 tsp ck Pepper coarse ground
1 tsp lic Powder granulated
1 tsp on Powder granulated
1 tsp ery Seed
1 tsp enne Pepper
1 tsp li Powder spicy
1 teaspoon dry tard
1/2 tsp namon ground
1/2 tsp Habanero Powder CBH

Cook minced onions in butter till soft and translucent. Add all ingredients to a sauce pan and reduce to desired thickness. That's it. I put it in a bottle that I keep in the fridge until I'm ready to do some grillin.


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Green Enchilada Sauce

This homemade enchilada sauce is simple to prepare and makes a great base for homemade enchiladas.

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Enchilada Sauce Recipe

Enchilada sauce is so easy to prepare in your own home. Making enchiladas from scratch was never so easy.

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Nick's Tomato Sauce

4 Servings
Tomato Pasta
Tomato Pasta

1 2 28 oz cans of whole pealed atoes
PART1:
1/4 cup sherry egar
1/4 cup ar
1 tsp pepper flake
1 tsp dry gano
1 tsp il
PART2:
2 llots finely diced and size of garlic bulb
1 rot diced
1 ery stalk diced
2 cloves of lic smashed
3 tbsp of ers rinsed and drained

Strain tomatoes on one container, keep strained juices as it will be reduced in combination with Part one below. Seed tomatoes and set aside (seeds=bitter, get rid of them) Part1: Combine strained tomato juice and all Part1 ingrediants to a saucepan. Reduce down to about HALF over high heat. (should start to look like a tar pit and thickening up, the bubbles double up on top of each other). after you have started the reduction process, move onto Part two. Part2: In a roasting pan over low heat, add olive oil, sweat veggies (no color should be seen) by adding carrots first (as they take longer to cook) and then the celery, onion, and garlic (don't burn or cook garlic to hot, it will make the sauce taste bitter). after onions look translucent, add the seeded tomatoes to the pan along with the capers. Under broiler, place roasting pan in for a total of 15-20 min, mixing the mixture ever 4-5 min to prevent burning (want the tomatoes to get a little color). remove from heat, add 1/4-1/2 cup of white wine to deglaze. combine the two parts, blend to the desired consistency and you are done for reference, watch (or have Brigid watch) on youtube, "Good Eats S2E11P1: Pantry Raid II: Seeing Red" and "Good Eats S2E11P2:..."


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Cheryl's Guacamole Sauce

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2 cups
Avacado Mexican
Low Sugar Vegetarian Vegan Low Carb Meatless Thanksgiving Superbowl Summer Spring Picnics Fourth of July Fall Mexican Dip Side Dish Sauces Hors dOeuvres Condiments Brunch Appetizers Avacado

1 Avacado
A few pieces of white on
1 or half of a apeno seeded and deveined
Half of lic
Salt and per
Small handful of antro
1 cup of water you may need less

I used a magic bullet, but a blender will work fine. I also blackened my jalapeno a little. Put all items in the magic bullet and half the cup of water. Blend on high speed add more water to make it a saucy, I add a little at a time so as to not make it too watery. This gives you almost 2 full cups. Hint: cut the avocado seed in half and put it in your sauce when its done, it will stay green. This sauce taste like the avocado sauce they have at El Pollo Loco and its great with chips, or a Mexican chopped salad or flautas, taquitos, the choices are endless. This makes 1 avacado go a long way. After you taste it, you are going to come up with all kinds of ideas


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Cisco Barbecue Sauce

2 QUARTS
Sauce American-South
Sauces Grill Roast Slow cook Picnics Spring Summer American-South

1/4 pound ter
2 cup ar
1 tablespoon lic powder
1 teaspoon on powder
1 tablespoon Hot per sauce
2/3 cup egar
2/3 cup cestershire sauce
1 tablespoon uid smoke
28 ounce chup

Melt butter in large saucepan. Add all other ingredients and blend thoroughly. Stir while bringing to a boil. Reduce heat ,stir and simmer about 10 minutes. Cool. Best made day or two ahead


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Spagetti Sauce

4 Servings
Hamburger Meat Southern
Pasta Hamburger Meat Southern

1 Lb. burger Meat
1 can atoes
1 can atoe sauce
1 large on diced
1 tablespoon lic salt
2 tablespoons lic powder

Brown meat in fry pan. Drain off grease. Place the meat in a crock pot and turn on high. Add remaining ingredients and stir. Cook for 2 hours. If all day cooking, cook on low to medium heat.


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Carey's Peanut-ginger Sauce

50 Servings
Peanut Thai
Stir Fry Saute Quick Marinade thai asian peanut sauc ginger careys Sauces Condiments Peanut Thai

4 cups water
3 1/2 cups smooth natural-style nut butter
7/8 cup e vinegar
5/8 cup reduced sodium sauce
3/4 cup ey
1/2 cup minced ger
1/2 cup lic cloves minced
1 1/2 cups en onion thin sliced

1To prepare sauce: Whisk water, peanut butter, rice vinegar (or white vinegar), soy sauce, honey, ginger and garlic in a small bowl. 2. transfer to a sauce pan and slowly heat up you may either reduce slowly or slightly thicken with cornstarch and cold water to your liking. 3. when finished you may use this sauce on a variety of food items and its best topped with the green onions at service.


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Simple Pizza Sauce

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2 Servings
Tomatoes Italian
Sauces Pizza Simple Italian Tomatoes Side Dish Summer Fresh

1 can (12 oz) ato paste
1 can (16 oz) ato sauce
2 tablespoon lian Seasoning
1 small on diced
2 cloves lic minced
1 tablespoon ar
1 pinch t to taste
2 tablespoon ve oil

Over medium heat, saute onion in olive oil until light brown. Stir in remaining ingredients and bring to boil. Lower heat and simmer until desired thinkness.


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Italian Pesto Sauce

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1 Servings
Herbs Uncategorized
Italian Sauces Cheese Parmes Basil Olive oil Garlic Parmesan Pine Nuts Romano Herbs

3 c Loosely packed fresh il
3/4 c ve oil
1/4 c e nuts
3 lic cloves
1 ts t
1/2 c mesan cheese -
Freshly ted
3 tb Romano pecorino cheese OR
mesan cheese

Put basil, oil, pine nuts, garlic and salt into a blender or food processor. Process until smooth. Pour sauce into small bowl. Add Parmesan cheese and Romano pecorino cheese or extra Parmesan cheese. Mix to blend. Taste and adjust for seasoning. If you plan to freeze the sauce, add the cheese after the sauce has thawed. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini


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Ginger Sauce

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1 1/2 cups
Ginger Asian
Low Fat Advance Simple - Easy Sauces Condiments Asian Ginger Side Dish Spring Sweet

1 cup Light n syrup
1/3 cup er vinegar
2 tablespoons sweet pickled ger minced (Sushi ginger)
2 tablespoons juice from minced pickled ger
2 teaspoons Asian chile-lic paste or to taste
1/2 teaspoon t
1 tablespoon fresh ger finely minced

Whisk all ingredients together. Allow at least 30 minutes for flavors to meld. Chill before serving. You could use a bit of arrowroot starch to thicken this a bit if you prefer This will keep for about 2 weeks in the refrigerator. Makes about 1 cups or 24 (1Tbs) servings. Each (1Tbs) serving contains an estimated: Cals: 41, FatCals: 0, TotFat: 0g Chol: 0mg, Na: 77mg, K: 7mg TotCarbs: 12g, Fiber: 0g, Sugars: 11g NetCarbs: 12g, Protein: 0g


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Bearnaise Sauce

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6 Servings
Tarragon French
White wine Wine Tarragon Shallot Parsley Butter Corn Emeril French

3 tablespoons te vinegar
3 tablespoons te wine
10 percorns; crushed
2 tablespoons Finely-chopped llots
1 tablespoon Chopped ragon
1 tablespoon Water
3 yolks
1 cup Unsalted ter; melted
t; to taste
Freshly-ground ck pepper;
1 tablespoon Finely-chopped sley

In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of water. Cool. Add the egg yolks and whisk, over low heat (use a double-boiler), until frothy, about 3 to 4 minutes. In a steady stream, add the butter until the sauce thickens. Season with salt and pepper. Strain the sauce through a chinois and set aside. Garnish with the parsley leaves. This recipe yields about 1 cup of sauce.


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Blender Hollandaise Sauce

4 Servings
Eggs American
Brunch Sauces Eggs American

1 stick ter
3 ea s
2 tablespoon on juice
1 teaspoon t
1/2 teaspoon enne pepper

Melt the butter in a dish in the microwave. Separate the eggs into yolk and whites. Discard the whites. In a blender, put the yolks, lemon juice, salt and cayenne pepper and let sit until room temperature. Turn on the blender for 1 min. Very slowly, add a tablespoon of the bowling butter from the microwave. Blend again for another minute. Then add another tablespoon of bowling butter. Do this about 3-4 times, then you can start increasing the butter more and more. Watch the sauce and verify that it's thickening. If it refuses to thicken, then the butter was added too fast or it wasn't boiling butter, so restart (sorry!). Serve over english muffins layered with ham and poached or boiled/sliced eggs. Use all the sauce, as if you microwave it, you'll get scrambled eggs.


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Whiskey BBQ Sauce

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8 Servings
Ketchup
American
Superbowl Summer Fourth of July Simple - Easy Outdoor Cookery Sauces American Ketchup

1 large on coarse chopped
8 cloves lic chopped fine
4 cups chup
2/3 cup er vinegar
1/2 cup cestershire sauce
1 cup wn sugar packed
1 1/2 cups asses
1 teaspoon per
1 tablespoon t
1/2 cup ato paste
4 teaspoons uid Smoke
1 teaspoon per sauce - Optional
1/2 cup Bourbon or whiskey to taste

Combine onion, garlic and bourbon in a 3 quart saucepan. saut until onion and garlic are translucent, about 10 minutes. Add remaining ingredients, bring to a boil. Simmer uncovered until reduced and thickened, about 15 to 25 minutes. An additional splash of whiskey just prior to serving adds a pleasant odor when serving. NOTE: While frequent sampling of the "to taste" ingredients can cause confusion and affect the outcome, the alcohol is cooked off during the saut step so it's not a factor in the final dish.


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Donair Sauce

1 Recipe
Milk
Canadian - middle e
Sauces middle easter No Cook Kid Friendly Canadian - middle e Milk

2/3 cup k - evaporated
2/3 cup White ar
1/2 teaspoon lic powder
2 tablespoons te vinegar

Stir together evaporated milk, white sugar and garlic powder until sugar is dissolved. Add 2 tablespoons white vinegar and stir to thicken. Cool in fridge.


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Alfredo Sauce (Lowfat)

4 Servings
Pasta
Uncategorized
Sauces Pasta Corn Parmes Cottage Cheese Garlic Cheese Parmesan Milk

1 c mmed milk
1/2 c Lowfat tage cheese
1 tb nstarch
1/4 ts t
1/8 ts per
1/4 ts lic powder
1/2 c mesan cheese

Place all ingredients in a blender or food processor and blend until smooth. Pour mixture into a small saucepan and cook over medium heat until heated through and smooth, stirring occasionally. Serve with hot, cooked fettuccini. Makes 4 serving. Posted to MM-Recipes Digest by "Wayne T. Jones" and lt;waynej and at;mail.austasia.net and gt; on Aug 30, 1998


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