Subject: COLLECTION: Diverse Sauces (long) Lines: 1384 CONTENTS: --------- Barbara's Kale Sauce (Tara McDermott) Bechamel Sauce (Janet Beretta) Bechamel Sauce (Stephanie da Silva) Bernaise Sauce (Stephanie da Silva) Bombay Sauce (Stephanie da Silva) Bread Sauce (Scott Kleinman) Cheese Sauce (Brenda Romans) Chocolate Poultry Sauce (Laura Smith) Classic Vietnamese Dipping Sauce (Michael J. Edelman) Cranberry Radish Sauce (Stephanie da Silva) Cream Sauce (Doreen Randal) Creamy Garlic Sauce (Tara McDermott) Curried Yogurt Sauce (Stephanie da Silva) Easy Mushroom Gravy (Tara McDermott) Fast Spicy Peanut Sauce (Lynn Z. Schaeffer) Gravlaks-Saus (1) (Ellen Brox) Gravlaks-Saus (2) (Ellen Brox) Green Peppercorn Sauce (Whitney Martin) Healthy Marinara Sauce (Lisa M Maslak) Herb Sauce (Stephanie da Silva) Horseradish Sauce (Stephanie da Silva) Lemon And Tomato Sauce (Brenda Romans) Malai Sauce (Kirk Blackburn) Malaysian Peanut Sauce (Sharon Teo) Mint Sauce (Stephanie da Silva) Mock Sausage Gravy (Tara McDermott) Mornay Sauce (Thomas P Collins) Mushroom Sauce (Pey-wen Ting) Mushroom Sauce (Tara McDermott) Mushroom Wine Sauce (Mary Jane Kelly) Mustard Sauce (Stephanie da Silva) Ninfa's Green Sauce (Stephanie da Silva) Nutritional Yeast Gravy (Golden Gravy) (Tara McDermott) Nutritional Yeast Gravy 2 (Tara McDermott) Peanut Sauce (Alan J. DeWeerd) Peanut Sauce (Barbara Hlavin) Periperi (Portuguese Hot Sauce) (Tom Kreitzberg) Pineapple Mustard Sauce (Stephanie da Silva) Roasted Red Pepper Sauce (Laura Bootsy Boutwell) Simple Youghurt Sauce (Vickie McCorkendale) Supersauce For Leftovers (Barbara Hlavin) Tahini (Mike Van Pelt) Tamari-Thyme Gravy (Tara McDermott) Tomato And Caper Sauce (Stephanie da Silva) TVP Gravy (Tara McDermott) Vietnamese Sauce For Fresh Spring Rolls (Andy Nguyen) Vietnamese Sauce For Fresh Spring Rolls (Anhtram Nguyen) Vietnamese Sauce For Fresh Spring Rolls (Lynn Z. Schaeffer) White Sauce (Robin Halligan) %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: tara@starburst.umd.edu (Tara McDermott) Source: Simply Vegan BARBARA'S KALE SAUCE ==================== Ingredients: ------------ 1 1/2 cup soymilk (preferably plain, but vanilla will do) 4-6 tblsp nutritional yeast 1/2-1 tblsp margerine (totally optional - there's no difference in taste I have found, and who needs the added fat?) 1/2 tsp each: dill, thyme, basil 1 1/2 tsp garlic powder 1/2 tsp salt 1/2 tsp pepper (opt) 3 tsp flour (whole wheat will do; this is a rough amount. Use to thicken, so the amount varies considerably on how you like it) 4 medium/large leaves of kale Instructions: ------------- Add everything except the kale and flour to a saucepan and stir. Steam kale (or if you're making pasta, cook it in the boiling water before you add the pasta) for about 1-3 minutes, depending on how crunchy you like it. Remove and cut up in small pieces. Add to the sauce. Heat the sauce, and when it is fairly warm, start adding flour slowly, so that it doesn't clump. Whisk or stir constantly! When you have enough flour added, remove from heat, or serve immediately. I've found that this tends to burn quickly if left on a warm burner. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: jberetta@lib.uwo.ca (Janet Beretta) BECHAMEL SAUCE ============== Ingredients: ------------ 2 tblsp of butter 1-3 tblsp of flour 1/2-3/4 cup of chicken broth ( I use this for less calories than cream; ya right; like it matters for this recipe!) Instructions: ------------- Melt butter in a small sauce pan. Stir in enough flour that the mixture starts to form a ball. Gradually stir in broth until you get a sauce that is thickened but pourable. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) BECHAMEL SAUCE ============== (makes one cup) Ingredients: ------------ 2 tblsp butter 1/8 tsp pepper 3 tblsp flour dash of nutmeg 1/2 tsp salt 1 cup milk Instructions: ------------- Prepare bechamel sauce. Melt buter over low heat; add flour, salt, pepper and nutmeg; stir until well blended. Remove from heat. Gradually stir in milk and return to heat. Cook, stirring constantly, until thick and smooth. Add the egg and remaining cheese to the sauce. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) BERNAISE SAUCE ============== Ingredients: ------------ 1/4 cup dry white wine 1/4 cup wine vinegar 1 tblsp minced shallots or onions 1 tsp tarragon 1 tsp chervil freshly ground black pepper 3 egg yolks 1 cup butter melted 1 tblsp fresh minced tarragon or parsley Instructions: ------------- Combine wine, vinegar, shallots, dried herbs and pepper in a small saucepan. Cook over low heat until the liquid has reduced to about half. Strain and cool. Put the egg yolks into the double boiler. Beat until frothy. Beat in vinegar mixture. Place pan over hot but not boiling water and do not let the water touch top pan. Add the butter slowly, about a teaspoonful at a time, beating contantly. Add additional pepper and a pinch of salt if desired. Stir in the fresh tarragon or parsley before serving. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) BOMBAY SAUCE ============ Ingredients: ------------ 2 tblsp butter 2 tblsp flour 1/2 tsp each pepper and paprika 1/4 tsp salt 3/4 cup milk 1 cup shredded mild Cheddar cheese Instructions: ------------- Melt butter in saucepan; add flour, pepper, paprika and salt and mix well. Whisk in milk until smooth and cook over low heat until thick and bubbly. Stir in cheese. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: sk10003@cus.cam.ac.uk (Scott Kleinman) BREAD SAUCE =========== Ingredients: ------------ 3 3/4 cups of milk 1/2 loaf of day old white bread 2 onions 12 cloves 2 ounces of butter Salt and Pepper Instructions: ------------- Cut the crusts off the bread and reduce to crumbs in a food processor. Try to use fresh baked bread, since, in my experience, American store-bought white bread is pretty nasty. Peel the onions and stick 6 cloves in each. Put them in a saucepan with the milk and heat gently until a skin forms on the milk. Take the milk and onions off the heat and let them sit for 1-2 hours to let the flavours of the onion and cloves infuse. Then add the crumbs and heat gently for about 20 minutes. Season with salt and pepper. Then stir in the butter. The sauce should not be too stiff; if it is, add more milk. Remove the onions and cloves and serve the sauce as an accompaniment to chicken, turkey, pheasant, &c. Just a dab on each bite compliments the flavour of the roast wonderfully. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: ber@otter.hpl.hp.com (Brenda Romans) CHEESE SAUCE ============ Ingredients: ------------ 1/2 pt soya milk, 2 level tblsp cornflour 3 oz strongly flavoured cheese OR cream cheese, this gives a very interesting flavour lots of grated nutmeg %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: as000060@orion.yorku.ca (Laura Smith) Source: Jeff Smith's "The Frugal Gourmet Cooks American" CHOCOLATE POULTRY SAUCE ======================= (Makes 3 1/2 cups) Ingredients: ------------ 2 tblsp peanut oil 1/2 tsp ground cloves 1/4 tsp ground cumin 1 medium yellow onion, peeled & chopped 1/4 cup sesame seeds 1/2 cup cocktail sauce 2 cloves garlic, peeled & minced 1/2 tsp Tabasco or more to taste 1 green sweet bell pepper cored & chopped 2 cups chicken stock or broth (canned or fresh) 1/4 cup raisins 1/2 cup whole canned tomatoes 2 squares semisweet baking chocolate (1 oz.) 3/4 tsp ground cinnamon Instructions: ------------- Heat a large saucepan and add the oil. Saute the onions and garlic until clear. Add the peper, raisins, and tomatoes and cook for 10 minutes. Remove from the stove and puree in your food processor or blender. Return to the pan and add remaining ingredients, except the chocolate. Simmer for 10 minutes and then add the chocolate, stirring until it melts. This is to be used over any kind of cooked poultry. For instance, left over fried chicken takes on a new life when you simmer the chicken for a few minutes in this sauce. Or turkey meat, cooked, has an entirely different flavour when you warm it with this sauce. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: mje@pookie.pass.wayne.edu (Michael J. Edelman) CLASSIC VIETNAMESE DIPPING SAUCE ================================ Ingredients: ------------ Fish Sauce Lime Juice (you can buy bottled fish/lime sauce from the Phillipines) Hot chili peppers Garlic (again, look for Hot peppers with garlic. Comes in jars) Shredded carrots. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) CRANBERRY RADISH SAUCE ====================== Ingredients: ------------ 2 cups of raw cranberries 1 small onion 1/2 cup of sugar 3/4 cup of sour cream 2 tblsp of horseradish Instructions: ------------- Grind the cranberries and the onions together, and then add everything else. Mix it up and freeze it. Thanksgiving morning, move it from the freezer to the refrigerator so that it can thaw out a little bit. It will be thick, creamy, chunky and shocking pink. This recipe makes about one and a half pints. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: ynnuf@yetti.amigans.gen.nz (Doreen Randal) CREAM SAUCE =========== Ingredients: ------------ 4 tblsp butter 1/2 cup flour 1 cup chicken stock 1/2 tsp salt 1/8 tsp pepper 1/4 cup chopped parsley 1/2 cup cream Instructions: ------------- Melt 4 Tbs butter in a medium saucepan. Stir in flour and cook over low heat for several mins. Gradually stir in stock. Simmer until smooth. Add salt, pepper, parsley and cream. Remove chicken from pot, slice and serve with the creamy sauce. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: tara@starburst.umd.edu (Tara McDermott) CREAMY GARLIC SAUCE =================== (Makes 3 cups) Ingredients: ------------ 2 tblsp tahini 1 1/2 cups water 1/3 cup nutritional yeast 2 tblsp arrowroot powder 3 cloves garlic, diced 3 scallions, diced 1/2 tsp garlic powder 1/2 tsp celery salt Instructions: ------------- Combine the tahini and water in a medium sized saucepan; add the nutritional yeast. Sift the arrowroot powder (sift through a strainer), and add to the mixture; add the remaining ingredients, mixing well after each addition. Place pan over low heat and cook for approximately 5 minutes, stirring often, until sauce is thick. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) CURRIED YOGURT SAUCE ==================== Ingredients: ------------ 1 cup plain low-fat yogurt 1/2 to 1 tsp curry powder 1/4 tsp mace Instructions: ------------- Stir ingredients together. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: tara@starburst.umd.edu (Tara McDermott) EASY MUSHROOM GRAVY =================== Ingredients: ------------ About 1 pound of mushrooms (white and shitake) Several cups of water, or as needed Whole wheat flour to thicken Soy sauce to taste 1/2 - 1 tsp salt Herbs of your choice (I usually use basil, marjoram, thyme) Instructions: ------------- Chop mushrooms small or large, depending on your taste. Shitake mushrooms give this a really meaty quality, so if possible use as many as possible (about half and half). In a large pan add a couple tablespoons of water and the mushrooms, and heat on medium. Let the mushrooms cook for about 8 or so minutes until most of the water has cooked out. Add herbs. Slowly add flour and water, stirring constantly as to avoid lumps. When it has become the consistency you like, add salt and soy sauce. Pepper is optional. This tastes great over plain brown rice. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: lzsndt@ritvax.isc.rit.edu (Lynn Z. Schaeffer) FAST SPICY PEANUT SAUCE ======================= Ingredients: ------------ 1/2 cup hoisin sauce 1 Tbsp. Asian chili sauce (adjust to taste) 1/4 cup unsalted peanuts, chopped Instructions: ------------- Place the hoisin sauce (purchased from the Asian section of your favrite grocery-- it is dark red, thick, with a molasses-like taste) in a small shallow bowl. Spoon the chili sauce into the hoisin sauce (make circles or teardrops or other shapes if you're feeling arty) Sprinkle the chopped peanutes on top. Dip and enjoy!! --Lynn Schaeffer %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: ellen.brox@itek.norut.no (Ellen Brox) GRAVLAKS-SAUS (1) ================= Ingredients: ------------ 2 tsp mustard 2 tsp sugar 4 tsp vinegar (5%) 2 decilitre soya oil 1 decilitre dill 1 egg yolk Instructions: ------------- Mix mustard, sugar and vinegar. Add oil carefully using a mixer/food processor. Mix in yolk. Add the dill. Personally I find this sauce both too mild and too creamy. Note: ----- The mustard in a *real* gravlakssaus should of course be Swedish or Norwegian! %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: ellen.brox@itek.norut.no (Ellen Brox) GRAVLAKS-SAUS (2) ================= Ingredients: ------------ 3 tsp wine vinegar 2-3 tsp sugar 4 tsp mustard 1,5-2 decilitre oil (not olive) 1 decilitre dill, finely chopped Instructions: ------------- Mix vinegar, sugar, mustard. Stir in oil a bit at the time. Add dill. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: whitney@magnum.sybase.com (Whitney Martin) GREEN PEPPERCORN SAUCE ====================== (should make about 1 cup of sauce) Ingredients: ------------ 1 can beef broth 1/4 cup sherry 4 shallots, finely chopped 1/3 cup heavy cream 2-3 tblsp green peppercorns (they come in a jar, marinated in liquid) black pepper Instructions: ------------- Saute the shallots in a small amount of butter over medium heat until soft. Add broth and sherry, increase heat to high and cook unti reduced to about 1/2 cup. Add remaining ingredients, mashing some of the peppercorns to emit flavor, and server over desired meat. Again, this is a really rough recollection...I haven't made this in a long time, so I'm not too sure that I have all the ingredients. You could play with it and add things to your own liking. This sauce is wonderful with pork tenderloin slices, and would be good with prime rib as well. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: lmmst24+@pitt.edu (Lisa M Maslak) HEALTHY MARINARA SAUCE ====================== (makes 13 servings `a 1/4 cup ) Ingredients: ------------ 1 28oz. can peeled Italian plum tomatoes 2 tsp extra virgin olive oil 4 medium garlic cloves, minced 1 6oz can tomato paste 1.25 tsp oregano (or more, to taste) 0.25 tsp salt 0.25 tsp pepper 1/3 cup fresh parsley, chopped 1 tsp cooking wine Instructions: ------------- Puree tomatoes and tomatoe paste in a blender or food processor. In a medium saucepan, heat oil briefly, and add garlic. Saute 15 seconds, being careful not to let it brown. Add pureed tomatoes, oregano, salt, pepper, and wine. Bring sauce to a boil, reduce heat, and simmer for 20 minutes. Remove from heat and stir in parsley. Nutritional information (per serving): -------------------------------------- 35.5 calories 1.4 g. protein 6.7 g. carbohydrates 1.0 g. fat (22% of calories) 0.1 g saturated; 0.6 g mono-unsaturated; 0.2 g poly-unsaturated. 0.0 g. cholestorol %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) HERB SAUCE ========== Ingredients: ------------ 2 egg yolks 2 tblsp lemon juice 1 tsp salt freshly ground black pepper 1 1/2 cups salad oil 1/2 cup chopped chives 1/2 cup chopped fresh parsley 1 tblsp grated onion Instructions: ------------- Beat egg yolks until frothy. Beat in lemon juice, salt and pepper. Beat in the oil, about a teaspoonful at a time, until about one half cup has been added. Then add the rest of the oil, about a tablespoonful at a time, beating until the mayonnaise is thick. Stire in chives, parsley and onion. Chill until ready to serve. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) HORSERADISH SAUCE ================= Ingredients: ------------ 1/4 cup prepared horseradish 1 pint sour cream 2 tblsp lemon juice Dash of Tabasco sauce 1 tsp salt Instructions: ------------- Combine all ingredients stirring until thoroughly mixed. Chill until ready to serve. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: ber@otter.hpl.hp.com (Brenda Romans) LEMON AND TOMATO SAUCE ====================== (Enough for two) Ingredients: ------------ 1 onion sliced in thin rings 1/2 tblsp oil of your choice 3 tblsp tomato ketchup (maybe more, I just squirt it in) juice of one lemon rind of one lemon pinch of chilli powder (optional) Instructions: ------------- Fry the onion till soft. Add the everything else and stir it up. Simmer for about five minutes until everything is blended and the sauce thick. You might need to add more water to thin it down. If it's too thin add more ketchup. Note: ----- This sauce tastes wonderful with Quorn (mycoprotein). Don't be put off the ketchup, nobody would guess you used it to make the sauce. This is one of the recipes I use for entertaining and is very popular. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: squint@viking.den.mmc.com (Kirk Blackburn) MALAI SAUCE =========== Ingredients + Instructions: --------------------------- 4 large tomatoes 1 hot chili (serrano or Jap). Remove seeds if wimpy. 1.5 inch fresh ginger. or full teaspoon powdered. 2 cups cream Puree above in blender. Heat 4 tblsp peanut oil in saucepan. Mix 2 tsp ground Cumin with: 3/4 tsp Turmeric 2 tsp Garam Masala 2 tsp Paprika Add the above spices all at once to hot oil for 1 minute. Add tomato(e) puree to spices. Add 1 more cup cream to spices and the puree. Boil. Reduce heat, simmer for 10 minutes. Add half of the cooked Kofta balls. Simmer another 10 to soften them. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: steo@dopey.cc.utexas.edu.cc.utexas.edu (Sharon Teo) MALAYSIAN PEANUT SAUCE ====================== Ingredients: ------------ 1/2 large onion 1 thin slice galingale 1 inch piece ginger 1 stalk Lemon grass 1 pound roasted peanuts 1 1/2 tblsp tamarind 1/2 cup oil 1/2 tblsp chillie powder(or to taste) 7 tblsp palm sugar(or brown sugar) 1 tsp salt Instructions: ------------- Grind onions, galingale, ginger and lemon grass. Crush roasted peanuts in a blender. Extract 1/2 cup tamarind juice from 1 1/2 tbsp tamarind. Heat oil. Fry all ground ingredients and chillie powder till fragrant. Add crushed peanuts, mix well. Add palm sugar(or brown sugar), salt and tamarind juice. Simmer until gravy is thick. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) MINT SAUCE ========== Ingredients: ------------ 1/4 cup chopped fresh mint 2 tblsp sugar 1/4 cup boiling water 3/4 cup cider vinegar Instructions: ------------- Place the mint in a bowl and sprinkle the sugar over it. Crush mint and sugar together with the back of a spoon. Pour in boiling water and let mint steep for five minutes. Add vinegar to mint and water mixture. Taste the sauce and add more sugar if needed. Heat before serving. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: tara@starburst.umd.edu (Tara McDermott) MOCK SAUSAGE GRAVY ================== (Makes 1 qt) Stir and set aside: ------------------- 1 cup tvp 7/8 cup boiling water 1 tblsp tamari Toast 1/2 cup whole wheat flour until you can smell it, stirring occasionally to avoid burning it. Stir in 1/4 cup oil or margerine. Slowly stir in, whisking all the while: --------------------------------------- 4 cups warm vegetable stock (use a boullion cube if stock unavailable) 2 tsp sage 1 tsp marjoram 1/2 tsp salt 1/4 tsp pepper Simmer gravy, and when it bubbles, add tvp. This can be made the night before and used to serve over biscuits for a hearty breakfast. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: tcollins@magnus.acs.ohio-state.edu (Thomas P Collins) MORNAY SAUCE ============ Ingredients: ------------ Roux 1 1/2 tblsp butter 1 1/2 tblsp flour 3/4 cup milk (heated) 6 tblsp gruyere cheese, grated 2 tblsp parmesan cheese, grated 1/8 tsp nutmeg, grated 1/4 tsp cayenne pepper 1/4 tsp salt Instructions: ------------- Melt the butter over low heat in saucepan, add flour and cook roux 1 to 2 minutes. Add heated milk and cook over medium heat until it thickens. Stir in gruyere, parmesan, nutmeg, salt and pepper. If you're not using it right away, put some pats of butter on top to prevent skin from forming. Hope this works for your seafood enchiladas. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: pwting@phoenix.princeton.edu (Pey-wen Ting) MUSHROOM SAUCE ============== Ingredients: ------------ 1 tblsp butter 1 cup of chopped mushroom flour milk (or cream, if you like it) salt and pepper and any other spice to taste (eg paprika) Instructions: ------------- 1. Melt 1 tablespoon butter in a frying pan. 2. Add 1 cup of chopped mushroom and saute till soft. 3. Add and stir enough flour till the butter-mushroom mixture forms a sticky paste. 4. Continue to stir the butter-mushroom-flour mixture, add milk (or cream, if you like it) a little bit at a time till the butter-mushroom-flour paste is dissolved in the milk. If there is any juice left from cooking the meat, it can be added now. 5. Add salt and pepper and any other spice to taste. (I usually add a little paprika). let it simmer till the sauce thinkens (This takes about 5-10 min). If the sauce gets too think too quickly, add more milk. I have tried this sauce with chicken, pork chops, and steaks. It has worked really well every time. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: tara@starburst.umd.edu (Tara McDermott) MUSHROOM SAUCE ============== (Makes 1 qt) Ingredients: ------------ 1/2 cup whole wheat flour 1/2 cup oil 3 cloves garlic, diced 3 onions, chopped fine 1 green pepper, diced 1 stalk celery, diced 1/2 lb mushrooms, sliced 3 cups vegetable stock or water 1/2 cup tamari 1 tsp parsley 1 tsp garlic powder 1/2 tsp salt Instructions: ------------- In a medium saucepan, on medium heat, stir in the flour and 1/4 cup oil. Fry until golden brown. Remove this mixture and set aside. In the same pan, add the rest of the oil, garlic and other vegetables. and saute for about 7 minutes. Add the mushrooms and cook 3 minutes more. Place stock and flour mixture in a blender, and blend until homogenized. Add blended mixture to sauted veggies. Season with tamari, garlic powder, salt, and parsley. Cook on low for 10 minutes. Add more flour for a thicker sauce. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: mjkelly+@CS.CMU.EDU (Mary Jane Kelly) MUSHROOM WINE SAUCE =================== Ingredients: ------------ 3 tblsp butter 1 tblsp chopped parsley 1 clove garlic, minced 1 large shallot, finely chopped 3/4 - 1 cup thinly sliced mushrooms 1 1/2 tblsp flour 1/4 cup sherry 1 cup stock (chicken or beef) 1/8 tsp nutmeg Instructions: ------------- Melt 2 T butter in saucepan. Add parsley, garlic, and shallots. Sautee 3 minutes. Stir in flour. Gradually add stock stirring constantly. Add nutmeg. In separate pan, melt 1 T butter. Add mushrooms and sautee 3-5 minutes. Add mushrooms to sauce. Deglaze pan with the sherry. Add sherry to sauce. Simmer sauce on low heat stirring occassionally while preparing veal. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) MUSTARD SAUCE ============= Ingredients: ------------ 1 1/2 cups prepared mustard 1/2 cup dry white wine 2 tblsp sugar 1 tsp salt 2 tblsp flour 1/4 cup water Instructions: ------------- Combine mustard, wine, sugar and salt in a saucepan. Bring to a boil over moderate heat, stirring constantly. Mix flour in water and stir into mustard mixture. Reduce heat and simmer for 10 minutes or until thickened, stirring constantly. Serve hot or cold. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) NINFA'S GREEN SAUCE =================== Ingredients: ------------ 3 medium sized green tomatoes, coarsely chopped 4 tomatillos, cleaned and chopped 1 to 2 jalapenos, stemmed and coarsely chopped 3 small garlic cloves 3 medium-sized rip avocados 4 sprigs cilantro 1 tsp salt 1 1/2 cups imitation sour cream Instructions: ------------- Combine chopped tomoatoes, tomatillos, jalapenos and garlic in a saucepan. Bring to a boil (tomatoes provide all the liquid), reduce heat and simmer 10 to 15 minutes or until tomatoes are soft. Remove from heat and let cool slightly. Peel, pit and slice avocados; set aside. Place tomato mixture with part of the avocados (do this in batches), cilantro and salt in food processor and process until smooth. Turn into a large bowl. Stir in sour cream, cover with plastic wrap and refrigerate. Serve with tortilla chips. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: tara@starburst.umd.edu (Tara McDermott) NUTRITIONAL YEAST GRAVY (GOLDEN GRAVY) ====================================== Ingredients: ------------ 1/3 cup white unbleached flour 1/3 cup nutritional yeast 1/4 cup oil or margerine 2 cups water 1 tblsp soy sauce Instructions: ------------- Toast flour over medium low heat until you start to smell it. Add yeast, stirring to mix it well, and add oil. When it becomes bubbly, add water. Whisk while it cooks and thickens. Add soy sauce, salt and pepper to taste, and serve. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: tara@starburst.umd.edu (Tara McDermott) NUTRITIONAL YEAST GRAVY 2 ========================= (Makes 2 1/2 cups) Ingredients: ------------ 1 1/2 cup stock or water 1/2 cup nutritional yeast 1/4 cup tahini 1/8 onion, diced 1 garlic clove, diced 3 tblsp tamari 1/2 tsp garlic powder 1/2 tsp basil 1/2 tsp oregano 1/2 tsp salt Instructions: ------------- Combine stock, nutritional yeast and tahini in a blender and blend on medium for about a minute. Add the remaining ingredients - blending well on high. Add more liquid to thin, or tahini to thicken. Season to taste. Pour gravy into medium sized saucepan. Cook over low heat until warm, stirring constantly. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: deweerd@wisnuf.physics.wisc.edu (Alan J. DeWeerd) Source: Wisconsin State Journal PEANUT SAUCE ============ Ingredients: ------------ 1/2" piece fresh ginger root, peeled and minced 1 to 2 serrano or other hot chiles, seeded and minced 1 clove garlic, minced 2 green onions, minced 1/3 cup creamy peanut butter 1/3 cup fresh or canned unsweetened coconut milk 2-3 tblsp fresh lime or lemon juice 2 tblsp fish sauce or soy sauce 1 tsp sugar 1/4 cup fresh cilanto Instructions: ------------- Combine ginger root, chiles, garlic, and green onions in a mixing bowl. Whisk in peanut butter, coconut milk, lime juice, fish sauce, and sugar. Taste and adjust seasoning if necessary. Sprinkle with cilantro. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: twain@carson.u.washington.edu (Barbara Hlavin) PEANUT SAUCE ============ Ingredients: ------------ vegetable oil for deep-frying 100 g (4 oz) whole shelled peanuts 1 slice terasi 2 shallots, peeled and chopped 1 garlic clove, peeled and chopped 1/2 tsp chilli powder or sambal ulek 1/2 tsp brown sugar 400 ml (14 fl oz) water 25 g (1 oz) creamed coconut (optional) 1 tblsp lemon juice salt Instructions: ------------- Heat the oil in a wok or deep frying pan (deep-fat fryer) and fry the peanuts for 5 to 6 minutes. Drain thoroughly on kitchen paper towels. Allow to cool, then work to a fine powder in an electric grinder, or with a pestle and mortar. Put the terasi, shallots and garlic, if using, in a cobek or mortar. Pound to a very smooth paste, then add a little salt. Heat 1 tablespoon vegetable oil in a pan, add the paste and fry for 1 minute, stirring constantly. Add the chili powder or sambal ulek, sugar and water, bring to the boil, then add the ground peanuts. Stir well, then simmer until thick, stirring occasionally. Add the creamed coconut (santen) if using, and stir until dissolved. Keep hot. This really isn't as time-consuming as it sounds, providing you use roasted peanuts (avoiding the deep-frying step), and get your terasi, sambal ulek and coconut milk from the nearest Asian market. I must have had a lot of time on my hands the first time I made this, as I decided to eschew the grinder and use a mortar and pestle. Notes: ------ This is from _The Encyclopedia of Asian Cooking_, general ed. Jeni Wright, published in the USA 1984 by Exeter Books. SAMBAL ULEK [Indonesia] Used as an accompaniment and in cooking. Made by crushing fresh red chillis with a little salt: Remove the seeds from the chillis, chop finely, then crush with salt using a pestle and mortar. Three chillis will make about 1 tablespoon sambal ulek. also available redy-prepared in small jars from Oriental stores and some delicatessens. TERASI [Malaysia] Also known as balachan/blacan (Malaysia), kapi (Thailand) and ngapi (Burma). A kind of pungent shrimp paste, used in very small quantities. Depending on the recipe in which it is used, it can be crushed with spices to make a paste which is then sauteed in oil. Alternatively, it may be grilled (broiled) or fried first, then added to other ingredients. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: tak@tazboy.Jpl.Nasa.Gov (Tom Kreitzberg) PERIPERI (Portuguese Hot Sauce) ======== Ingredients: ------------ 1 cup olive oil 1 cup whiskey 1 handful of very hot, dried peppers Instructions: ------------- Combine the ingredients, let stand for a month or two. Use liberally on everything. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) PINEAPPLE MUSTARD SAUCE ======================= Ingredients: ------------ 1/2 cup pineapple preserves 2 tblsp sweet/hot mustard Instructions: ------------- In a small saucepan combine preserves and mustard on low heat. Cook slowly, sitrring frequently, until well blended. Serve warm with Chicken Nuggets. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: u58100@uicvm.uic.edu (Laura Bootsy Boutwell) Source: My own adaptation of a recipe from _Cucina Fresca_ ROASTED RED PEPPER SAUCE ======================== Ingredients: ------------ 6-8 large red bell peppers 3 heads (around 30 cloves) of garlic 8 oz. of canned crushed tomatoes or 2 roasted tomatoes red wine or basalmic vinegar salt, pepper and cayenne Instructions: ------------- Roast 6-8 large red bell peppers by placing them under your broiler until completely black and charred. Place them in a brown paper bag for a couple of minutes, then remove them one by one, rub off the black charred skin. Seed and tear into a few pieces. If possible, save the juices that come out of the peppers. Bake 3 HEADS - around 30 CLOVES - of garlic at 350 degrees F for almost an hour, until the cloves are soft and mushy, and the skins peel off really easily. The garlic gets really mellow when you bake it this long. It's better to overbake it, though. These two steps can be done in advance; keep the peppers and garlic in containers in the fridge for a few days. Put half the peppers and all the garlic in the blender with a 8 oz. of canned crushed tomatoes or 2 roasted tomatoes. Liquefy. Add the remaining peppers. Season with red wine or basalmic vinegar, salt, pepper and cayenne. Whir for a few seconds more, and make sure the garlic is evenly distributed throughout your sauce. This can be frozen easily. It's absolutely ambrosial on pasta, especially since tomatoes are so utterly pathetic this time of year. It's also quite tasty on crostini, orange roughy, grilled eggplant...anything! %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: vickiemc@isi.edu (Vickie McCorkendale) SIMPLE YOUGHURT SAUCE ===================== Ingredients: ------------ 1 pint plain youghurt 2 tblsp dill (1/2 this if using fresh) 2 tblsp parsley (1/2 this if using fresh) 2 tblsp lemon juice 1/2 tsp cracked pepper 2 garlic cloves - pressed Instructions: ------------- Combine all ingredients. This gets better with a little age. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: twain@carson.u.washington.edu (Barbara Hlavin) Source: John Owens, a local food columnist SUPERSAUCE FOR LEFTOVERS ======================== Ingredients: ------------ 3 tblsp butter 3-1/2 tblsp flour 1/2 tsp dry mustard 1/2 tsp curry oowder 1/2 tsp paprika 1-1/2 cups beef stock 3 tblsp sherry Instructions: ------------- Melt the butter in a saucepan, add the flour, mustard, curry and paprika and stir-cook a few minutes. Add the broth and heat, stirring until it is smooth and has thickened. Gloop in the sherry. Serve over rewarmed slices of lamb. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: mvp@netcom.com (Mike Van Pelt) Source: The New York Times Natural Foods Cookbook TAHINI ====== Ingredients: ------------ 1.5 tsp lime juice 1 tsp oil 1 tsp kelp (I didn't even look; I left this out.) 6 tsp water 0.5 cup finely ground sesame seeds. Instructions: ------------- Blend lime juice, oil, kelp & water at medium speed while adding the ground sesame seeds. Continue blending until the mixture is like thick heavy cream. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: tara@starburst.umd.edu (Tara McDermott) TAMARI-THYME GRAVY ================== Ingredients: ------------ 2 tsp canola oil 1 cup whole wheat pastry or barley flour 6 cups stock, pasta water, or water 3 tblsp tamari or soy sauce 1 tsp salt 3 tblsp arrowroot powder 1/2 cup water or stock 1 tblsp dried thyme (or substitute sage) Additional water or herbs as needed Instructions: ------------- Heat oil in a heavy bottomed pan. Roast flour in oil until golden and aromatic, 8 to 10 minutes. Allow to cool for 20 to 30 minutes. Whisk flour with half of stock or cold water and bring to boil over medium heat, whisking or stirring constantly. Add soy sauce and salt. Continue to stir. REduce heat to low, cover and simmer for 20 minutes. Dissolve arrowroot in water and add to gravy with herbs. Stir to thicken. Simmer 15 minutes. Taste and adjust seasonings as needed. If too thin, simmer and stir several minutes with the lid off. If too thick, add a bit more water, stir and simmer. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) TOMATO AND CAPER SAUCE ====================== Ingredients: ------------ 2 6 oz cans tomato past 1 cup beef broth 1 tsp caper juice 1 tblsp Worcestershire sauce 1 tsp salt freshly ground black pepper dash of cayenne pepper 2 tblsp capers Instructions: ------------- Combine all ingredients except the capers in a saucepan. Bring to a boil over moderate heat stirring constantly. Reduce heat and simmer for 10 minutes. Stir in capers. Serve hot or cold. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: tara@starburst.umd.edu (Tara McDermott) TVP GRAVY ========= Ingredients: ------------ 1 cup tvp 7/8 cup water 1 medium onion oil for frying 1/2 cup whole wheat flour 1/3 cup cold water 3 cups soymilk 1/4 cup nutritional yeast 1 tsp salt 1 tsp celery seed 2 tblsp margerine pepper to taste Instructions: ------------- Soak 1 cup TVP in 7/8 cup boiling water. Chop and saute onion in oil. Remove from heat and add flour, then whisk in the 1/3 cup cold water. Add soymilk, and heat on medium until gravy thickens. Cook for 10 more minutes over a low heat. Whisk in the tvp and the rest of the ingredients and serve. (Potatoes are recommended for this recipe). %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: aqn@tivoli.com (Andy Nguyen) VIETNAMESE SAUCE FOR FRESH SPRING ROLLS ======================================= Ingredients: ------------ Hoisin mixed with hot sauce & crushed peanuts %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: anhtram@spunky.NYU.EDU (Anhtram Nguyen) VIETNAMESE SAUCE FOR FRESH SPRING ROLLS ======================================= Ingredients: ------------ 4 tblsp of hoisin sauce (the sauce for "pho", the beef and noodle soup) 2 tblsp of peanut butter (less if you want) 1 tsp of sugar some cracked peanuts (to decorate) Instructions: ------------- Use some hot water to dilute the peanut butter into a soft mixture; not too much water though. Mix sugar and hoisin sauce with the peanut butter. You can add more hoisin sauce or sugar if you like. Top the sauce with cracked peanut. This sauce is not for "spring rolls", the deep fried rolls. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: lzsndt@ritvax.isc.rit.edu (Lynn Z. Schaeffer) VIETNAMESE SAUCE FOR FRESH SPRING ROLLS ======================================= Ingredients: ------------ 1/2 cup hoisin sauce (experiment with different brands. I like one with a strong molasses flavor--can't recall the name.) 1 tblsp Asian chili sauce (to taste) 1/4 cup unsalted peanuts, chopped fine Instructions: ------------- Place hoisin sauce in a shallow bowl. Place the spoonful of chili sauce in the center--or, if you're feeling creative, make a yin/yang shape with the hoisin and chili sauces, play with your food! ;) Sprinkle peanuts around the edge. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: starman@crash.amigans.gen.nz (Robin Halligan) WHITE SAUCE =========== Ingredients: ------------ 2 oz of butter 2 tblsp flour milk (with below to make about 1 pint) liquid from cooked chicken (with fat taken off) salt & pepper Instructions: ------------- Melt butter mix in flour cook for minute. Then add milk liquid and stir continually over the heat, making sure there are no lumps in mixture stir till it thickens. Subject: LACTO: Smoky BBQ Sauce Lines: 22 Smoky BBQ Sauce 1/4 c. vinegar 1/2 c. water 2 T. sugar 1 T. mustard 1/2 tsp. pepper 1/2 tsp. salt 1/4 tsp. cayenne 1 thick slice lemon 1 onion, diced 1/4 c. butter Mix the above and simmer 20 minutes. Add 1/2 c. catsup 2 T. worcestershire sauce 1 1/2 tsp. liquid smoke Boil 5 minutes. Subject: Honey Mustard Dressing Lines: 19 HONEY MUSTARD DRESSING (from KNX Food News) 3 Cups Mayonnaise 1/2 Cup Honey 1/2 Cup Sugar 1/2 Cup Mustard (Djon) 1/4 Cup White Vinegar 1/4 Cup Onions 1/4 Cup Parsley 1 Cup Oil Mix in food processor. Jerk Seasoning Lines: 21 For 2.5 lbs. of meat, marinated overnight in mixture: 1/2 teaspoon liquid smoke 1 teaspoon Magge seasoning 2 teaspoon Shilling brand season pepper 4 teaspoon garlic salt 2 teaspoon brown sugar 3 teaspoon soyu sauce Subject: Lemon Mint Lebanese Salad Dressing Lines: 12 This stuff is great, but don't worry too much about exact amounts... You'll probably have to fiddle around a bit to get the amounts right. Recipe courtesy of my future Lebanese grandmother-in-law. 1/4 bunch fresh parsley 1 clove garlic, mashed with 1/2 tsp salt 1 1/2 lemons, squeezed for their juice (get rid of rest of lemon) 2 tblsp oil 1/4 cup dried mint (from your own garden is best!) Mix all ingredients well. Subject: Blue Cheese Dressing Lines: 20 Blue Cheese Dressing 1/2 cup evaporated milk 1/2 cup salad oil 3 Tablespoons cider vinegar 1/2 teaspoon salt 1/3 cup (2 oz.) crumbled blue cheese 1/2 teaspoon minced onion Place milk, oil, salt, and onion in blender. Add vinegar while mixing. (This is important for consistancy. If you add less vinegar, it will not be thick enough.) Add blue cheese and mix briefly to ditribute it evenly. (I like large chunks, so I sometimes do this part by hand.) Refrigerate until thickened. Subject: COLLECTION: Chicken Marinadees Lines: 72 Honey Mustard Marinade 1 cup Dijon Mustard 1 cup dry white wine 3/4 cup olive oil 1/4 cup honey 1 clove garlic, minced 2 T soy sauce Mix all ingredients. Lemon Marinade 2 T olive oil 1/2 small onion, finely minced 1 clove garlic, minced 2 T chopped fresh rosemary freshly ground black pepper, to taste grated zest of one lemon 1/4 cup fresh lemon juice Mix all ingredients, use immediately. Brandied Marinade 1/2 cup brandy 1/4 cup soy sauce 2 T unsulfured molasses 1/2 t Dijon mustard 1 T grayed fesh ginger 1/2 cup dry white wine Mix together. Garlic Honey Marinade 1 small onion, minced 1/4 cup fresh lemon juice 1/4 cup seasame oil 2 T kight soy sauce 2 cloves garlic, crushed 1 T grated freash ginger 2 T hiney 2 t chopped fresh parsley Mix together. Red Wine Marinade 2 cup dry red wine 1 bunch scallions, sliced 1 clove garlic, minced 1/2 cup olive oil 1/4 cup soy or teriyaki sauce 2 T dark brown sugar 1 t grated fresh ginger 1 T Worcestershire sauce Mix together, Use as is for Marinade or biol for 10 minutes and use as a basting sauce. Subject: COLLECTION: Unusual pasta sauces Lines: 206 * Exported from MasterCook II * Amatriciana Sauce Recipe By : The New Basics Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Italian Pasta Pork & Ham Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup olive oil 4 onions -- coarsely chopped 8 ounces canadian bacon , sliced -- cut into 3/4" square or sliced smoked ham 4 cloves garlic -- crushed 2 cans, large plum tomatoes , in juice -- 35 oz. each can (4 cups tomatoes) 2 teaspoons surgar 3/4 cup dry red wine salt and freshly ground black pepper -- to taste Heat oil in a medium size heavy saucepan over medium-high heat. Add the onions, and saute for 10 minutes. Stir in the bacon and garlic, and saute for 5 minutes more. Stir in the tomatoes, sugar and wine. Season to taste with salt and pepper. Simmer, uncovered, for 45 minutes, stirring occasionally. - - - - - - - - - - - - - - - - - - Serving Ideas : Serve over vermicelli or spaghetti, with grated Romano. * Exported from MasterCook II * Braised Onion Sauce Recipe By : "The New James Beard" Serving Size : 4 Preparation Time :0:00 Categories : Pasta Sauces Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter 1 1/2 pounds yellow onions -- sliced 3/8" thick 1 tablespoon sugar 1/4 cup Madeira Parmesan cheese Melt the butter in a skillet, add the onion, and cook, covered, over medium heat until soft and transparent. Uncover, stir in the sugar, reduce the heat, and cook gently until brown, about 1 hour. Stir in the Madeira and cook 2 minutes. Toss the sauce with drained, cooked pasta, preferably tomato pasta, spaghetti, or macaroni. Serve at once with grated Parmesan cheese. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Fish Sauce with Lemon, Parsley, and Tomato Recipe By : Rodale's Basic Natural Foods Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Fish Pasta Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup olive oil 1/4 cup shallot -- finely chopped 1/2 cup fish stock 1 cup tomatoes -- chopped 1/2 teaspoon fresh thyme -- chopped or 1/4 teaspoon dried thyme 1 teaspoon fresh basil -- minced or 1/2 teaspoon dried basil 1 pound turbot -- cut in chunks or halibut or whiting filets 1 teaspoon lemon rind -- grated 2 tablespoons lemon juice 1/4 cup fresh parsley -- minced Heat oil in a large saucepan, then add shallots and saute, stirring constantly, until wilted. Add stock, then cook for 1 minute. Stir in tomatoes, thyme, basil, and fish and cook over medium heat for 7 to 8 minutes, or until fish is opaque. Add lemon rind, lemon juice, and parsley. Toss with hot pasta. - - - - - - - - - - - - - - - - - - Serving Ideas : Goes well with linguini. NOTES : Yields 3 cups. * Exported from MasterCook II * Pasta Sauce Raphael Recipe By : The New Basics Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Pasta Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 jars marinated artichoke hearts in oil -- (6 ounce jars) 1/4 cup olive oil 2 cups onions -- chopped 2 tablespoons garlic -- minced 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1 tablespoon black pepper -- coarsely ground 1/2 teaspoon salt pinch dried red pepper flakes 1 can (28 oz) plum tomatoes, with juice -- (about 3 1/2 cup) 3/4 cup Parmesan cheese -- fresh grated 1/4 cup fresh italian parsley -- chopped Drain the artichoke hearts, reserving the marinade. Heat the olive oil in a large saucepan. Add the onions, garlic, oregano, basil, black pepper, salt, red pepper flakes, and reserved artichoke marinade. Saute over medium low heat until the onions and garlic are soft and translucent, 10 minutes. Add the tomatoes and simmer for 30 minutes. Add the artichoke hearts, Parmesan, and parsley. Stir gently, and simmer another 5 minutes. - - - - - - - - - - - - - - - - - - Serving Ideas : Especially good over tortellini. * Exported from MasterCook II * Shrimp Sauce Recipe By : Jane Brody's Good Food Book Serving Size : 4 Preparation Time :0:00 Categories : Pasta Sauces Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound medium shrimp -- (thawed if frozen) 1 tablespoon olive oil 1 medium onion -- chopped 2 cloves garlic -- crushed 1 can tomatoes, with juice -- (2 cups/16oz) or 3 fresh tomatoes, peeled and chopped 1/8 teaspoon pepper -- fresh ground few dashes cayenne 1 teaspoon dried basil 1/4 teaspoon salt -- (optional) 1/4 cup fresh parsley -- minced 1/2 cup black olives -- halved grated parmesan cheese -- (optional) Cut the shrimp in half lengthwise. Heat the oil in a medium skillet, add the onion, garlic, and shrimp, and saute the ingredients, stirring, until the shrimp turn pink, about 5 minutes. Remove the shrimp, and set them aside. Add the tomatoes and juice, black pepper, cayenne, basil, and salt to the skillet. Bring the mixture to a boil, reduce the heat, and simmer it, uncovered, for 5 minutes. Add the shrimp and parsley to tomato mixture, and serve the sauce over spaghetti or other pasta garnished with olives and sprinkled with Parmesan, if desired. - - - - - - - - - - - - - - - - - - Serving Ideas : Can be served hot or at room temperature. * Exported from MasterCook II * Walnut Cream Sauce Recipe By : Rodale's Basic Natural Foods Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Food Processor Cooking Pasta Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups walnuts -- toasted 1 clove garlic -- quartered 2 tablespoons fresh parsley -- chopped 1 tablespoon fresh marjoram -- chopped or 1/2 teaspoon dried marjoram 3 tablespoons olive oil 1/2 cup milk -- (or more) 1 cup ricotta cheese 1/8 teaspoon cayenne pepper In a blender chop nuts, garlic, and herbs together. Add oil and blend until incorporated, then add milk, cheese and cayenne and process again until smooth. (Thin with additional milk if too thick) Toss with hot pasta. Subject: COLLECTION: Mustards (11) Lines: 419 Title: Cariboo Mile House Mustard Categories: Mustards, Condiments, Book Yield: 1 cup 1 c Dry mustard 1/2 c Brown sugar, firmly packed 1 ts Salt 1/4 ts Tumeric 1 ts White wine vinegar 1/3 c Flat beer Mix dry mustard, brown sugar, salt and tumeric together in a bowl. Sprinkle with vinegar to moisten. Continue moistening with flat beer. Mix together until mustard is a smooth thick creamy mixture. Put ,ustard in a jar that has a tight fitting lid. Chill in a refrigerator for future use. Source: British Columbia Heritage Cookbook by Mary Evans-Atkinson pub 1984 ISBN 0-920620-60-4 Page 119 MMMMM MMMMM----- Meal-Master - Recipe via MMFIND (uf) v0.93 Title: Dill Mustard Categories: Mustards, Dill, Magazine, Gifts Yield: 2 cups 1 c Dry mustard 1 c Cider vinegar 3/4 c Sugar 1/4 c Water 2 ts Salt 1 1/2 ts Dill weed 2 Eggs, lightly beaten In the top of a double boiler, combine mustard, vinegar, sugar, water, salt and dill. Cover and let stand at room temperature for 4 hours. Bring water in bottom of double boiler to a boil. Add eggs to mustard mixture. Cook and stir until thickened, about 10 minutes. Cool. Store in refrigerator. Source: A Taste of Home Dec/Jan'94 pg 15 From the collection of K.Deck MMMMM MMMMM----- Meal-Master - Recipe via MMFIND (uf) v0.93 Title: Mustard Rub Categories: Condiments, Mustard, Beef Yield: 125 ml 3 tb Dried oregano leaves 2 tb Chili powder 1 tb Garlic powder 1/2 c Grainy Dijon mustard Salt and pepper to taste In a small bowl, combine oregano, chili powder and garlic powder; add mustard; stir well to mix; add salt and pepper. Cover and refrigerate. Spread or pat onto beef up to 5 hours in advance of cooking. Store in a refrigerator. Yield: 1/2 cup (125 ml) Source: Appeal Magazine/ Vol 3. No. 3/ Spring 1994 From the collection of Karen Deck MMMMM MMMMM----- Meal-Master - Recipe via MMFIND (uf) v0.93 Title: Honey Mustard - Country Living Categories: Condiment, Mustard, .cl Yield: 1 1/4 cups 3/4 c Dijon-style prepared mustard 1/4 c Vegetable oil 1/4 c Honey 2 tb Dry mustard 1. In 1-quart saucepan, heat prepared mustard, oil, honey, and dry mustard just until boiling, stirring constantly. 2. Remove from heat; cool and spoon mustard into jars or crocks. Seal and store in the refrigerator. Country Living/Dec/90 Scanned & fixed by DP and GG MMMMM MMMMM----- Meal-Master - Recipe via MMFIND (uf) v0.93 Title: Sweet and Simple Honey Mustard Categories: Mustard Yield: 48 servings 1/2 c Flour,all-purpose 1/4 c Sugar 1/4 c Mustard powder 2 ts Turmeric,ground 1/2 c Water 1/2 c Honey 2 c Cider vinegar 1. Combine flour, sugar, mustard powder and turmeric in small bowl. Stir in water. Let stand for 2 hours. 2. Combine mustard mixture, honey and vinegar in top of double boiler. Cook, whisking often, over boiling water until mixture just begins to thicken, about 3 minutes. Cook 2 minutes longer, whisking constantly, until slightly thickened. (Mixture will thicken completely on standing.) turn into clean storage jar. Cover and refrigerate at least overnight or for up to 1 month. MUSTARD PICKLE RELISH: Combine 1/2 cup finely chopped dill pickles and 1/4 cup Sweet and Simple Honey Mustard in small bowl. Makes about 3/4 cup relish. MMMMM MMMMM----- Meal-Master - Recipe via MMFIND (uf) v0.93 Title: Orange Honey Mustard Categories: Mustard Yield: 48 servings 1/2 c Flour,all-purpose 1/4 c Sugar 1/4 c Mustard powder 2 ts Turmeric,ground 1/2 c Water 1/2 c Honey 2 c Cider vinegar 1 Grated rind of large orange 1. Combine flour, sugar, mustard powder and turmeric in small bowl. Stir in water. Let stand for 2 hours. 2. Combine mustard mixture, honey and vinegar in top of double boiler. Cook, whisking often, over boiling water until mixture just begins to thicken, about 3 minutes. Cook 2 minutes longer, whisking constantly, until slightly thickened. Stir grated orange rind into just-cooked mustard mixture (Mixture will thicken completely on standing.) turn into clean storage jar. Cover and refrigerate at least overnight or for up to 1 month. MMMMM MMMMM----- Meal-Master - Recipe via MMFIND (uf) v0.93 Title: Sweet and Simple Honey Mustard Categories: Mustards Yield: 48 servings 1/2 c Flour,all-purpose 1/4 c Sugar 1/4 c Mustard powder 2 ts Turmeric,ground 1/2 c Water 1/2 c Honey 2 c Cider vinegar 1. Combine flour, sugar, mustard powder and turmeric in small bowl. Stir in water. Let stand for 2 hours. 2. Combine mustard mixture, honey and vinegar in top of double boiler. Cook, whisking often, over boiling water until mixture just begins to thicken, about 3 minutes. Cook 2 minutes longer, whisking constantly, until slightly thickened. (Mixture will thicken completely on standing.) turn into clean storage jar. Cover and refrigerate at least overnight or for up to 1 month. MUSTARD PICKLE RELISH: Combine 1/2 cup finely chopped dill pickles and 1/4 cup Sweet and Simple Honey Mustard in small bowl. Makes about 3/4 cup relish. MMMMM MMMMM----- Meal-Master - Recipe via MMFIND (uf) v0.93 Title: Grainy Mustard Categories: Mustards Yield: 16 servings 1/4 c Mustard seeds 2 ts Mustard powder 1/4 c Water 1/4 c Dry white wine 1/3 c White-wine vinegar 1/2 ts Salt 1/4 c Light corn syrup 1. Whirl mustard seeds, mustard powder and water in blender 1 minute until coarsely pureed to paste. Let stand at room temperature at least 2 hours. 2. Combine mustard mixture, wine, vinegar and salt in top of small double boiler. Cook over boiling water, stirring occasionally, 10 minutes or until slightly thickened. Return to blender. Add corn syrup. Whirl until well mixed. Refrigerate in covered container at least overnight or up to 1 month. MMMMM MMMMM----- Meal-Master - Recipe via MMFIND (uf) v0.93 Title: Grainy Raspberry Mustard Categories: Mustards Yield: 20 servings 1/4 c Mustard seeds 2 ts Mustard powder 1/4 c Water 1/4 c Dry white wine 1/3 c Raspberry vinegar 1/2 ts Salt 1/2 c Raspberry jam,seedless 1. Whirl mustard seeds, mustard powder and water in blender 1 minute until coarsely pureed to paste. Let stand at room temperature at least 2 hours. 2. Combine mustard mixture, wine, vinegar and salt in top of small double boiler. Cook over boiling water, stirring occasionally, 10 minutes or until slightly thickened. Return to blender. Add raspberry jam. Whirl until well mixed. Refrigerate in covered container at least overnight or up to 1 month. MMMMM MMMMM----- Meal-Master - Recipe via MMFIND (uf) v0.93 Title: Grainy Sherry Mustard Categories: Mustards Yield: 16 servings 1/4 c Mustard seeds 2 ts Mustard powder 1/4 c Water 1/4 c Sherry 1/3 c Sherry wine vinegar 1/2 ts Salt 1/4 c Light corn syrup 1. Whirl mustard seeds, mustard powder and water in blender 1 minute until coarsely pureed to paste. Let stand at room temperature at least 2 hours. 2. Combine mustard mixture, sherry, sherry wine vinegar and salt in top of small double boiler. Cook over boiling water, stirring occasionally, 10 minutes or until slightly thickened. Return to blender. Add corn syrup. Whirl until well mixed. Refrigerate in covered container at least overnight or up to 1 month. MMMMM MMMMM----- Meal-Master - Recipe via MMFIND (uf) v0.93 Title: Many-Fruited Mustard Categories: Condiments, Fruits, Mustards, Spreads Yield: 1 batch 1/2 c Dry mustard powder ;lightly packed 3/4 c ;Cold water 1 1/2 tb Orange or tangerine zest ;packed, coarsely shredded 2 tb Dried apricots ;packed and diced 2 tb Dried peaches ;packed and diced 2 tb Dried figs, preferably white ;packed and diced 2 tb Candied cherries ;packed and diced 2 tb Golden raisins, packed 1/2 c White wine vinegar -or- 1/2 c Oriental rice vinegar -or- 1/2 c Cider vinegar 1/2 c Sugar 1 ts Salt 2 tb Fresh lemon juice (up to 4) ;strained Stir the mustard and cold water together in a bowl, mixing until all lumps vanish. Let the mixture stand at least an hour, better 3 or 4 hours. Simmer the orange zest in about a cupful of water for 5 minutes. Drain the shreds, then chop them very fine; reserve the zest. If the dried fruit is not tender, cover the pieces with boiling water and let them stand 5 minutes, then drain them well. Combine the drained orange zest, vinegar and sugar in a medium-sized saucepan and boil the mixture, uncovered, over medium heat for 5 minutes, until the syrup has thickened somewhat. Stir in the salt, then add the fruit and the mustard mixture. Stir the mixture over medium-high heat until it comes to a boil and thickens smoothly. Remove from the heat. When the mustard has cooled, taste it and add lemon juice to taste. Scrape the mustard into a clean, dry jar and store it, covered, in the refrigerator. If it should thicken too much upon standing, thin it with more lemon juice or with water. Yield: About 1 1/2 cups. Keeps indefinitely in the refrigerator. The author says that this recipe is inspired by mostarda, an Italian speciality of mixed fruits pickled in a sweet mustard syrup. Other fruits can be added or substituted for the ones listed above, depending on what you have. She suggests using glazed pineapple, dried pears and/or candied citrus peel. The exact combination of the fruits isn't important, so long as the total amount is about 10 tb. and the fruits are balanced for sharpness and sweetness. Good with cold ham or smoked poultry, especially when it's been mixed half-and-half with any bitter-orange marmalade. From "Fancy Pantry" by Helen Witty. New York: Workman Publishing Company, Inc., 1986. Pp. 184-185. ISBN 0-89480-037-X. Posted by Cathy Harned. MMMMM MMMMM----- Meal-Master - Recipe via MMFIND (uf) v0.93 Title: Coarse-Ground Mustard with Honey and Tarragon Categories: Condiments, Herb/spice, Mustards, Spreads Yield: 1 batch 1/2 c Mustard seed, light or dark 3 tb Dry mustard powder* ;lightly packed 2/3 c ;Water 3/4 c White wine vinegar -or- 3/4 c Oriental rice vinegar 3 tb Mild-flavored honey -or- 2 tb White corn syrup -plus- 1 tb Strongly flavored honey 2 ts Salt 2 tb Fresh tarragon ;chopped (or more to taste) -or- 2 ts Dried tarragon, crumbled ;or more to taste *Preferably Colman's. If using a spice mill, grind the mustard seed in it to the texture of coarse meal. Stir the ground seed with the mustard powder and water and set it aside, uncovered, for at least 2 hours or as long as overnight, giving it a stir when you think of it. If using a blender or food processor to do the grinding, combine the seed, mustard powder and water in the container; process everything to a coarse puree. Set the mixture aside as described. Combine the mustard mixture with the vinegar, honey, salt and tarragon. Process the mixture in a blender or food processor to the texture that suits you, from slightly coarse to creamy. Store in a clean, dry jar, tightly capped, at room temperature if you would like it to mellow gradually, or refrigerate it at once to retain maximum hotness. It can be used at once, but a few days' rest in the jar will allow the flavor to develop. After the mustard has rested for a day or two, taste it and decide whether to add more tarragon, honey or vinegar. Good with summer picnic foods. Yield: About 2 cups. Keeps indefinitely, either at room temperature or in the refrigerator. From "Fancy Pantry" by Helen Witty. New York: Workman Publishing Company, Inc., 1986. Pp. 183-184. ISBN 0-89480-037-X. Posted by Cathy Harned. MMMMM MMMMM----- Meal-Master - Recipe via MMFIND (uf) v0.93 Title: Cranberry Honey Mustard Categories: Mustard, Condiments Yield: 3 cups 3/4 c Yellow mustard seeds 1 1/2 c Cider vinegar 1 1/4 c Dried cranberries (available -in health-food and gourmet -stores 3 tb Honey 1 ts Salt As the dried cranberries soak with the mustard and vinegar, their bright red color leaches out into the vinegar. The resulting mustard is a pretty, cranberry-tinted pink. In a non-aluminum pot or jar, combine the mustard seeds, vinegar and cranberries; cover and soak for 48 hours, adding additional vinegar if necessary to maintain enough liquid to cover the seeds. Scrape the soaked seed-and-cranberry mixture into a food processor and process until the mixture turns from liquid and seeds to a creamy mixture flecked with seeds and bits of cranberry. Add honey and salt. The process takes at least 3-4 minutes, so be patient. You may need to add additional vinegar as necessary to create a nice creamy mustard; keep in mind that it will thicken slightly upon standing. After about one week of aging, the cranberry flavor seems to settle into this mustard and make it all the better, but it is perfectly good immediately. Makes about 3 1/3 cups.