Butterscotch sauce

Ingredients

3/4 cup firmly packed brown sugar
1/2 cup corn syrup
2 tbsp margarine or butter
1/2 cup heavy or whipping cream
2 tsp vanilla

How to prepare

In saucepan combine sugar, syrup & butter. Stirring frequently, bring to a full boil over med heat; boil 1 minute. Remove from heat; immediately stir in cream & vanilla. Cool to room temperature. Store in refrigerator. Stir before serving.

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Nuoc cham ( vietnamese hot sauce )

Ingredients

1 garlic clove minced
1/4 tsp pepper flakes red, crushed
2 tbsp fish sauce
2 tsp sugar
1 tsp lime peel minced
2 tsp lime juice
3 tbsp water

How to prepare

Increase the amount of red pepper flakes to suit taste. Combine garlic, lime peel, and red pepper flakes then add lime juice, fish sauce, water, and sugar. Whisk until all ingredients are blended and sugar is dissolved. Makes about 1/3 cup. Will keep short periods if refrigerated. Yield: 12 servings.

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Mustard sauce for corned beef

Ingredients

1-1/2 tbsp butter
1/4 cup prepared mustard
1 egg
1/4 tsp salt
1/3 cup light brown sugar, firmly packed
1/8 tsp pepper
1/4 cup sugar

3/4 cup cider vinegar

How to prepare

Melt butter in small pan; cool. In small bowl beat egg, sugars, mustard, salt, and pepper until well combined. Beat in vinegar. Stir mixture into cool butter. Over medium heat, bring to boil, stirring. Reduce heat. Simmer 3 minutes and then serve hot.

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Thai citrus vinaigrette

Ingredients

1/2 tbsp chopped garlic
1 sm thai chili finely sliced
1/3 cup fresh lime juice
2 tbsp chopped cilantro stems -stems only, not the leaves
2 tsp thai soy sauce with mushroom or a Chinese brand (pearl river bridge)
2 tsp coconut palm sugar or golden brown sugar

How to prepare

Put all of the ingredients in a blender and liquefy, making sure the sugar
Is completely dissolved and blended into the dressing. From “true thai” by victor sodsook

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Hot bacon dressing

Ingredients

2 eggs, beaten
1/2 cup vinegar
1 tsp dry mustard
3 tbsp flour
1 cup sugar
2 cups milk
8 strips bacon

Salt & pepper

How to prepare

Fry bacon until crisp and cut it or crumble it into small pieces. Then add to it all the other ingredients mixed together. Cook until thick. Pour over greens. You can use this with lettuce or dandelion greens as well as spinach.

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Mock bernaise sauce

Ingredients

1/4 cup wine vinegar
1/4 cup dry white wine
1 tbsp minced green onions
1 tbsp minced fresh tarragon
1/8 tsp white pepper
1 tbsp cornstarch
1 tbsp acceptable vegetable oil
3/4 cup homemade chicken broth
1 egg yolk, lightly beaten

How to prepare

Place vinegar, wine, onions, tarragon and pepper in a small saucepan over medium heat. Bring to a boil, stirring constantly. Reduce heat to medium low and continue cooking until liquid is reduced to ab. 2 tsp set aside. Combine oil and cornstarch in a small saucepan. Stir to mix well. Place over low heat and cook, stirring constantly, until mixture is smooth. Add broth and increase heat to medium. Cook, stirring constantly, until mixture thickens. Remove from heat and add a small amt. Of the sauce to beaten egg yolk. Stir to mix well and pour egg mixture slowly into the sauce. Cook over low heat, stirring constantly, for 1 minute. Remove from heat and add vinegar mixture. Stir well. Serve over fish or vegetables if desired. Yield: 1 cup

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Charred tomato sauce

Ingredients

4 ripe plum tomatoes, coarsely chopped
3-4 garlic cloves, chopped
1/2 cup fresh basil strips
1/2 cup chopped italian parsley
1/2 tsp dijon mustard
1/4 cup extra virgin olive oil

Hot pepper sauce to taste
2 tsp balsamic vinegar
1/2 tsp lemon juice
Salt/pepper to taste

How to prepare

Place chopped tomatoes and garlic in a very hot, ungreased saut

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Jerk marinade

Ingredients

2 tsp fresh thyme leaves
2 tsp sugar
1/2 tsp ground nutmeg
1 hot pepper, finely ground
3 tbsp soy sauce
1 tbsp cider vinegar
1 tsp salt
1 tsp ground allspice
1/2 tsp ground cinnamon
1 tsp ground black pepper
1 tbsp cooking oil

How to prepare

Mix together all ingredients. A food processor fitted with a steel blade is ideal for chopping and combining. Use to marinade chicken, beef or pork. Store leftover marinade in the refrigerator in a tightly closed jar for up to a month.

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Raspberry vinaigrette dressing

Ingredients

4 oz seasoned rice vinegar
8 oz olive oil
3/4 pint fresh raspberries
16 mint leaves, de-stemmed
2 oz water
1 oz sugar

How to prepare

Put rice vinegar into a blender. Turn on blender and slowly add 4 oz. Of olive oil and blend until mixture begins to thicken. Add raspberries and mint leaves to mixture until blended, and then add remaining 4 oz. Of olive oil. Mix water and sugar together and add to blended mixture. Serve over mixed greens.

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