Tag Archives: Sauces Dips Gravies and Toppings

Crepes

Crepes
 
Author:
Recipe type: Pastry
Cuisine: French
Serves: 8
 
Ingredients
  • 1 cup all-purpose flour
  • 2 eggs
  • ½ cup milk
  • ½ cup water
  • ¼ teaspoon salt
  • 2 tablespoons butter, melted
Instructions
  1. Mix together flour and eggs.
  2. Gradually add in milk and water.
  3. Add in salt and butter, making sure that it is completely combined and smooth.
  4. Cook crepes on hot griddle, using ¼ cup of mix per crepe.
  5. Cook crepes approximately 2 minutes per side, until golden brown.
  6. Loosen with rubber spatula and flip.

 

BBQ Sauce For Smokies

BBQ Sauce For Smokies
 
Author:
Recipe type: Appetizer
Cuisine: American
 
Ingredients
  • 1 - 10 oz can tomato soup
  • ¼ cup sweet pickle relish
  • 1 tablespoon Worcestershire sauce
  • ¼ cup onion -- finely diced
  • 1 tablespoon vinegar
  • 1 tablespoon brown sugar
Instructions
  1. Whisk together all ingredients.
  2. Pour over 1 pound of lil' smokies or 1 pound of hot dogs cut up into pieces.
  3. Warm & Serve.
  4. Enjoy !

Sesame Chicken

Sesame Chicken
 
Author:
Recipe type: Main
Cuisine: Asian
 
Ingredients
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon dry sherry
  • 2 tablespoons water
  • 1 teaspoon vegetable oil
  • 1 dash sesame oil
  • 1 pound skinless, boneless chicken breast meat - cubed
  • 1 cup chicken broth
  • 1 cup white sugar
  • 2 tablespoons distilled white vinegar
  • 2 tablespoons dark soy sauce
  • 2 tablespoons sesame oil
  • 1 teaspoon chile paste
  • 1 clove garlic, minced
  • ¼ cup cornstarch
  • ½ cup water
  • 1 quart olive oil for frying
  • 2 tablespoons toasted sesame seeds
Instructions
  1. Sift flour, 2 tablespoons cornstarch, baking soda, and baking powder into a bowl. Pour in low-sodium soy sauce, sherry, 2 tablespoons water, vegetable oil, and a dash of sesame oil; stir until smooth. Stir in chicken until coated with the batter, then cover, and refrigerate for 20 minutes.
  2. Meanwhile, bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic to a boil in a saucepan over high heat. Dissolve ¼ cup cornstarch into ½ cup of water, and stir into boiling sauce. Simmer until the sauce thickens and turns clear, about 2 minutes. Reduce heat to low, and keep sauce warm.
  3. Heat olive oil in a deep fryer or large saucepan to a temperature of 375 degrees F (190 degrees C).
  4. Drop in the battered chicken pieces, a few at a time, and fry until they turn golden brown and float to the top of the oil, 3 to 4 minutes. Drain on a paper towel lined plate. To serve, place fried chicken pieces onto a serving platter, and pour the hot sauce overtop. Sprinkle with toasted sesame seeds to garnish.

Sesame Chicken
 
Author:
Recipe type: Main
Cuisine: Asian
 
Ingredients
  • 3 boneless chicken breasts (about 1½ pounds total)
  • For the marinade/batter:
  • 6 tablespoons low-sodium soy sauce
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon kosher salt
  • 4 tablespoons all-purpose flour
  • 4 tablespoons cornstarch
  • 4 tablespoons water
  • 1 teaspoon baking powder
  • For the sauce:
  • 3 tablespoons toasted sesame oil
  • 1 teaspoon ginger, minced
  • 1 clove garlic, minced
  • 1 teaspoon chili paste (recommended: Sambal Oelek)
  • 2 cups low-sodium chicken broth
  • ¼ cup cornstarch
  • 2 tablespoons sherry vinegar
  • ½ cup sugar
  • 2 tablespoons soy sauce
  • Peanut oil, for deep-frying
  • Salt
  • 3 tablespoons toasted sesame seeds, for garnish
  • 2 to 3 tablespoons finely chopped scallions, for garnish
  • 5 to 6 cilantro sprigs, for garnish
Instructions
  1. Wash the chicken under cold running water, pat dry and trim off any excess fat. Cut the chicken into 1-inch cubes and put into a large mixing bowl. Add the marinade ingredients to the bowl and stir to combine. Set aside to marinate while you prepare the sauce.
  2. To make the sauce: In a saucepan, add the sesame oil and set over low heat. Add the ginger and garlic and fry gently until fragrant, about 2 to 3 minutes. Meanwhile, combine the remaining sauce ingredients in a mixing bowl and stir well to dissolve the cornstarch. Gently pour into the saucepan with the fried ginger and garlic. Stir as you pour because the cornstarch will thicken up pretty quickly. Keep warm over low heat.
  3. In a heavy-bottomed pot or deep-fryer heat enough oil to come halfway up the sides of the pot, to 375 degrees F.
  4. Fry the chicken, in small batches, until golden and crispy, about 5 to 6 minutes. Remove the chicken using a wire mesh strainer and drain on paper towels. Season with a little salt, to taste. To serve, arrange the fried chicken on a platter and pour drizzle with the sauce. Sprinkle with a generous amount of toasted sesame seeds and garnish with scallions and cilantro sprigs.

 

Bar Buffalo Wings

Bar Buffalo Wings
 
Author:
Recipe type: Appetizer
Cuisine: Tex-Mex
 
Ingredients
  • 30 Chicken Wingettes
  • 6 tablespoons Louisiana hot sauce
  • ¼ cup butter
  • 1 tablespoon white vinegar
  • ⅛ teaspoon celery seed
  • ⅛ to ¼ teaspoon cayenne pepper
  • ¼ teaspoon red pepper
  • ⅛ teaspoon garlic salt
  • 1 dash black pepper
  • ¼ teaspoon Worcestershire sauce
  • 1 to 2 teaspoon Tabasco sauce
  • bleu cheese or ranch dressing
  • celery and carrot sticks
Instructions
  1. In small sauce pan mix all ingredients.
  2. Stirring occasionally, heat until butter is melted.
  3. Deep fryer set at 375°F., (vegetable or peanut oil)
  4. Fry ½ of the at a time for 12-15 minutes, so they fryer isn't overloaded.
  5. Drain the wings for a few minutes then put them in a bowl or zip bag.
  6. After all the wings have been fried, pour the sauce over them, cover or zip bag, and shake to completely coat the wings
  7. Bake at 375°F for 5 minutes or you can eat them immediately.
  8. Serve with carrot, celery sticks bleu cheese or ranch dressing

Fruit Custard Tart

Fruit Custard Tart
 
Author:
Recipe type: Dessert
Cuisine: American
Serves: 8
 
Ingredients
  • **Sweet Pastry Crust**
  • 1½ cups all purpose flour
  • ⅛ teaspoon salt
  • ½ cup unsalted butter, at room temperature
  • ¼ cup sugar
  • 1 large egg, lightly beaten
  • **Pastry Cream**
  • 1¼ cups milk
  • 1 teaspoon vanilla extract
  • 3 large egg yolks
  • ¼ cup sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • ½ tablespoon liqueur(Grand Marnier, Brandy, Kirsch) (optional)
  • **Topping**
  • 3 cups fresh mixed berries (raspberries, blackberries,strawberries, blueberries) or other fruit of your liking (kiwifruit, bananas, plums, pineapple, or melon)
  • **Apricot Glaze** (optional)
  • ½ cup apricot jam or preserves
  • 1 tablespoon water
Instructions
  1. **Sweet Pastry Crust**
  2. Mix together flour and salt, set aside.
  3. Mix butter and sugar together until light and fluffy.
  4. Beat eggs and add to butter mixture and mix well.
  5. Add flour mixture and mix until it forms a ball.
  6. Flatten the pastry into a disk, cover with plastic wrap, and refrigerate for 15-30 minutes or just until firm.
  7. Grease tart or pie pan.
  8. Evenly pat the chilled pastry onto the bottom and up the sides of the pan. Cover with plastic wrap and place in the freezer for about 15 minutes.
  9. Preheat oven to 400° F
  10. Lightly prick bottom of pastry crust with the tines of a fork or tooth pick.
  11. Cook crust in center of oven on a larger baking pan and bake crust for 5 minutes.
  12. Reduce oven temperature to 350° F and bake for additional 15 minutes or until dry and lightly golden brown. Remove from oven and place on a wire rack to cool completely before filling.
  13. **Pastry Cream**
  14. In a medium sauce pan, mix the sugar and egg yolks together.
  15. Add flour and cornstarch together and then add to the egg mixture, mixing until you get a smooth paste.
  16. Add milk and vanilla and just to boiling (just until milk starts to foam up.)
  17. Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer.)
  18. Then pour the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, whisk mixture constantly for another 30 - 60 seconds until it becomes thick. Remove from heat and immediately whisk in the liqueur (if using).
  19. Stir in vanilla extract.
  20. Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming.
  21. Cool to room temperature. If not using right away refrigerate until needed, up to 3 days. Beat or whisk before using to get rid of any lumps that may have formed.
  22. **Apricot Glaze**
  23. Heat the apricot jam or preserves and water in a small saucepan over medium heat until liquid Remove from heat and strain the jam through a fine strainer to remove any fruit lumps.
  24. **Assemble Tart**
  25. To remove the tart from the fluted sides of the pan, place your hand under the pan, touching only the removable bottom not the sides. Gently push the tart straight up, away from the sides. The fluted tart ring will fall away and slide down your arm. If you want to remove the bottom of the pan, run a knife or thin metal spatula between the crust and metal bottom, then slide the tart onto your platter.
  26. Spread a thin layer of apricot glaze over the bottom and sides of the baked tart shell to prevent the crust from getting soggy. Let the glaze dry (about 20 minutes). Then spread the pastry cream onto the bottom of the tart shell. Place fruit randomly on top of cream or in concentric overlapping circles, starting at the outside edge. After arranging the fruit, rewarm the glaze, if using, and gently brush a light coat on the fruit. If not serving immediately, refrigerate but bring to room temperature before serving. This fruit tart is best eaten the same day as it is assembled. Cover and refrigerate any leftovers.
  27. Fruit Custard Tart Photo

 

Club Night Rice Pudding

Club Night Rice Pudding
 
Author:
Recipe type: Main
Cuisine: American
 
Ingredients
  • 1 quart whole milk
  • 1 pint heavy cream
  • ½ tsp salt
  • 1 whole vanilla bean
  • 1 cup white sugar
  • ¾ cup long grain white rice
  • 1 large egg yolk, whisked
  • 1½ cup whipped cream topping
Instructions
  1. Combine the milk, heavy cream, salt, whole vanilla bean and ¾ cup of the sugar into a saucepan; over medium heat. Bring just to a gentle boil stirring frequently. Continue stirring while you add the rice; turn heat to very low.
  2. Cover the saucepan and simmer for 20 to 30 minutes, just until rice is cooked (it should be soft but not mushy).
  3. Remove the saucepan from burner and let cool at room temperature for a few minutes.
  4. Remove the vanilla bean, then start stirring the mixture gently while you add the remaining ¼ cup of sugar, stirring until the sugar dissolves.
  5. Ladle about a cup of rice mixture into a separate bowl and stir until room temperature, then, while stirring, add the egg yolk, combining it well, then add back into the saucepan with the rest of the rice mixture and stir to combine well; let entire mixture cool to room temperature.
  6. Add most of the whipped cream topping to the saucepan (reserve about ⅛ of a cup) and stir to combine, then pour mixture into a broiler-proof shallow dish and spread the remaining whipped cream topping evenly over the top of the mixture.
  7. Heat the broiler.
  8. Put dish under the broiler and cook just long enough for the top to get golden brown.
  9. Remove and refrigerate (uncovered) until chilled.

 

Fish Sticks

Fish Sticks
 
Author:
Recipe type: Seafood
Cuisine: American
Serves: 6
 
Ingredients
  • **TARTER SAUCE**
  • ½ cup sour cream
  • 1 Tbsp finely chopped pickles or pickle relish
  • **FISH STICKS**
  • 1 lb firm white fish, cut into finger-size strips
  • ½ cup cornmeal
  • ¼ tsp garlic powder
  • dash cayenne
  • ¼ cup flour
  • ¼ tsp black pepper
  • 2 large egg
  • 1 tsp fresh lemon juice
Instructions
  1. **TARTER SAUCE**
  2. Mix together sour cream and pickles.
  3. **FISH STICKS**
  4. Preheat oven to 425°F.
  5. Place cooling rack on baking sheet.
  6. In food processor, blend together, cornmeal, garlic powder and cayenne, until mixture is very fine.
  7. Mix together in a pie pan flour and black pepper.
  8. Whisk together eggs and lemon juice.
  9. Dip each piece in flour mixture, then egg mixture, then cornmeal mixture.
  10. Repeat until all fish has been dipped.
  11. Bake fish for 15 minutes, flip fish ½ through for complete cooking.
  12. Remove from oven and allow to cool slightly before serving.

 

Kentucky Derby Cheese Dip

Kentucky Derby Cheese Dip
 
Author:
Recipe type: Snack
Cuisine: American
 
Ingredients
  • 2 pounds grated sharp cheddar cheese
  • ½ medium onion -- chopped fine
  • 2 cloves garlic -- chopped fine
  • 1 teaspoon Worcestershire sauce
  • ¼ teaspoon cayenne pepper
  • 1 12 oz can flat beer
Instructions
  1. In sauce pan, bring beer to a simmer.
  2. Blend all ingredients in a food processor.
  3. Chill for 2 hours.
  4. Serve with crackers or or bread chunks.

Peanut Sauce

Peanut Sauce
 
Author:
Recipe type: Sauce
Cuisine: Asian
 
Ingredients
  • ¼ cup peanut oil
  • 1 tablespoon dried onion flakes
  • 1 clove garlic -- minced
  • ¼ teaspoon trasi (shrimp paste)
  • 2 tablespoons sambal ulek (Asian chile sauce)
  • ¼ cup peanut butter
  • ¾ cup water
  • ½ teaspoon salt
  • 1 tablespoon soy
  • 2 teaspoons sugar
  • 1 tablespoon tamarind liquid
Instructions
  1. Soften onion flakes in hot water, drain.
  2. Fry trasi and sambal in about 2 Tablespoons of oil over low heat.
  3. Add Peanut butter and water and remove from heat.
  4. Add all remaining ingredients.