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§  Diana's Menu& Recipe Box  §

Home/Fit & Fare/Vegetarian/On the Grill/Leftovers/Breakfast/Sauces/Gravy/Dips & Dressings/Menu for a Month/Cooking Tips/Frugal Living

The Menu

Soups

Salads

Appitizers

Subs & Wraps

Beef

Chicken

Pork

Turkey

Seafood

Other Meats

Meatless

Sides

Veggies

Breads

Desserts

Beverages

Sauces, Easy & Yummy 

Basic Fruit Sauce:

  • 1 T. Cornstarch
  • 1/2 c. sugar
  • 1 c. fruit juice

Combine cornstarch and sugar. Gradually stir in fruit juice or liquid til well blended. Cook over low heat (being careful not to scorch) or in the top of a double-boiler over boiling water in the bottom.

Hollandaise Sauce

This traditional sauce adds an elegant touch to fresh steamed asparagus. The rich lemony mixture is the typical sauce for eggs Benedict and is also delicious served over broccoli. 

  • 3 egg yolks
  • 1/4 cup water
  • 2 tablespoons lemon juice
  • 1/2 cup cold butter (no substitutes)
  • 1/8 teaspoon salt
  • 1/8 teaspoon paprika
  • Dash pepper 

In a small saucepan, whisk together egg yolks, water and lemon juice. Cook and stir over low heat until mixture bubbles around edges and reaches 160°F, about 20 minutes. Cut cold butter into eight pieces; add to yolk mixture, one piece at a time, whisking after each addition until melted. Stir in salt, paprika and pepper. Serve immediately. Makes: 1 cup 

Primavera Sauce
  • 1 Tbs butter or margarine
  • 1 Tbs flour
  • 1/2 Cup veggie (preferred) or chicken broth
  • 1/2 cup milk
  • Black Pepper to taste
  • 1 Tbs parmesan cheese (Optional)
Melt butter or margarine in a heavy saucepan. Slowly blend flour into melted butter. Cook over low heat, stirring, for 1 to 2 minutes. Do not brown. Very slowly add milk and stock, stirring constantly. Add seasoning and cheese if desired. Continue stirring and cooking slowly until smooth and thick.

Creamy Garlic Sauce

  • 1 1/2 oz Butter
  • 1 Onion, finely chopped
  • 2 Cloves Garlic, crushed, adjust garlic according to taste
  • 1 Glass Dry White Wine, How big a glass is up to you!
  • Salt and Pepper
  • 1 oz Flour
  • 1/2 pint Milk
Melt 1/2 oz (15gm) butter in a pan, add the chopped onions and cook gently until soft and golden. Add the garlic and cook for another minute or so. Season with salt and pepper to taste. Add the wine, turn up the heat to simmering and reduce the liquid by half. Melt the remaining 1 oz (30 gm) of butter. Add the flour, stir and cook for about 2-five minutes. Very slowly add the milk. Add just a little milk, stir well, then a little more. At first the result will look like a pastry. After a little more milk it will resemble an elastic dough. Beat this smooth. Then as you add the rest of the milk a little at a time keep stirring. You'll end up with a nice thick sauce. Serve the garlic sauce warm. If the garlic sauce comes out lumpy, toss it in a food processor for a few seconds.

Spicy Garlic Sauce

  • 4 garlic cloves - minced
  • 3 Tbs white wine
  • 2 Tbs chicken broth
  • 4 tsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp crushed red pepper flakes
  • 1 tsp corn starch
In a medium bowl, combine the garlic, wine, broth, oil, salt & red pepper flakes. Set aside for about 5 minutes. Lightly grease a non-stick skillet & warm over medium/high heat. Add all but 1 Tbs of the marinade. Cook for 2 min. In a cup, dissolve the cornstarch in the remaining marinade & stir into the sauce. Cook for 1 min until the sauce is slightly thickened. Mix well & serve immediately.

BBQ Sauce I

  • 1/4 cup cider vinegar
  • 1/2 cup ketchup
  • 1 teaspoon salt
  • 1/2 cup water
  • 1 teaspoon chili powder
  • 3 tablespoons white sugar 
In a medium bowl or bottle, combine all ingredients and mix well. Store in refrigerator until ready to use. 
BBQ Sauce II
  • 1 tablespoon cider vinegar
  • 1/2 cup ketchup
  • 1/4 teaspoon salt
  • 2 tablespoons brown sugar
  • 2 tablespoons Worcestershire sauce
  • 1 dash hot pepper sauce
  • 1 teaspoon garlic powder
  • 1/4 teaspoon mustard powder 
In a small saucepan over medium heat, stir together all ingredients. Bring to a simmer, then remove from heat and allow to cool slightly before brushing on your favorite meat or store in refrigerator until ready to use. 

Four Cheese Sauce

  • 1/2 cup grated Parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup shredded provolone cheese
  • 1/2 cup grated Romano cheese
Stir and melt in a white sauce or cream for a richer sauce.
Quick Szechwan Sauce
  • 3 tablespoons olive oil
  • 3 red Chile peppers, seeded and finely chopped
  • 2 teaspoons chopped fresh ginger
  • 2 teaspoons minced garlic
  • 5 tablespoons sugar
  • 5 tablespoons ketchup
  • 5 tablespoons vinegar 
In a bowl, stir together olive oil, Chile peppers, ginger, and garlic. Mix in sugar, ketchup, and vinegar. 

Sweet & Sour Sauce:

  • 1/4 Cup Catsup
  • 1/2 Cup Sugar
  • 1/4 Cup Water
  • 1/4 Cup Vinegar
  • 2 Tbs Lemon Juice (Optional)
  • 2 Tsp Soy Sauce
  • 1 Tbs Cornstarch mixed with 2 Tbs Cold Water
Combine all but cornstarch mixture in a saucepan. Stirring over high heat, just before sauce comes to boil, slowly stir in the cornstarch mix. Remove from heat and continue to stir until uniform.

Vodka Cream Sauce:

  • 1 tablespoon butter or 1 tablespoon olive oil (Preferred)
  • 2 medium cloves garlic , minced or chopped 
  • 1/2 - 1 1/2 cup vodka
  • 1 - 32 Oz can chopped or crushed tomatoes
  • 1/2 -1 1/2 cup heavy cream
  • Salt and pepper to taste 
  • 2 tablespoons minced fresh basil leaves chopped 
Melt butter or heat oil in a large nonstick skillet over medium-high heat. Add garlic, veggies and meat if desired, sauté 4 minutes or until tender. Add vodka and simmer for 2-3 minutes or until liquid is reduced by about half (The alcohol burns off and makes tomatoes "come alive"). Add parmesan cheese if desired, simmer 5 minutes, then add heavy cream and simmer another 1-2 minutes. Salt and pepper to taste, toss hot pasta with sauce and basil leaves. Stir in Ideas: Sliced mushrooms, chicken, artichoke hearts, wilted greens, finely chopped onion , minced shallots, 1/4–1/2 tsp hot red pepper flakes, chopped tomatoes, Parmesan cheese.
French Lobster Sauce
  • 1 Pound lobster
  • 1/4 Cup butter
  • 1/4 Cup flour
  • 1/2 tbsp Lemon juice
  • 2 Cups cold water
  • Few grains cayenne
  • Salt to taste
Remove meat from lobster and chop it. Put in pot and cover with water. Cook till the stock is reduced by half. In separate pot melt butter, whisk in flour to make a thick mixture. Very slowly, add strained stock to the flour mixture stirring constantly. Add salt, cayenne, lemon juice and chopped lobster. Heat 1 - 2 minutes longer. 
White Wine Sauce
  • 2 Tbs extra virgin olive oil
  • 2 Tbs flour
  • 1/2 cup white cooking wine
  • 1 cup chicken broth
  • Salt and pepper to taste
Pour the olive oil into a saucepan over medium heat, add flour and stir with a whisk until flour is dissolved and the mixture looks like paste. Reduce heat and slowly add wine; the mixture will thicken quickly. Continue to stir and remove from the heat, if necessary, until all the wine has been stirred in. Slowly pour in chicken broth while continuing to stir over medium-low heat. Simmer, uncovered, for approximately 5-10 min.

Alfredo Sauce

While Alfredo Recipes can be different, the directions are usually the same. Sometimes flour is added as a thickener, but it reduces the sauce's quality. After mixing with pasta, you can add meat, vegetables, etc. on top of the dish.

Alfredo Sauce Recipe

  • 1/4 - 1/2 cup butter or margarine
  • 1 cup heavy or whipping cream
  • 1/2 - 1 1/2 cup grated Parmesan cheese
  • Salt, Pepper, Garlic, Parsley, etc. to taste

Melt the butter on low, then stir in cream and heat until hot. Add Parmesan cheese a little at a time and stir until its melted. You may add some other cheese such as asiago, mozzarella, Romano, or cream cheese if you wish. Add the seasonings according to your taste. Remove from heat and mix with pasta and anything else you want. Sprinkle a little cheese on top of the meal.

Lower Fat Alfredo Sauce

Almost all Alfredo Sauces have lots of fat, calories, and cholesterol. The recipe below uses less butter and half-and-half instead of heavy cream to reduce the fat down to 1/10th and calories to less than half of other recipes.

  • 1 tablespoon butter
  • 1-1/4 cups half-and-half
  • 3/4 cup grated Parmesan cheese
  • Salt and pepper to taste

Melt the butter on low, then stir in half and half and heat until hot. Add Parmesan cheese a little at a time and stir until its melted. Add the seasonings according to your taste.

Basic Heavy Cream Sauce:

As with white sauce, making Heavy Cream Sauce is easy and versatile! This version of sauce is a much richer and possibly thicker type of sauce as compared to white. Used as a base, you can make Creamed veggies, soups, Cheese Sauces, and so much more! 

Medium Cream Sauce 

  • 1 Tbs butter or margarine
  • 1 Cup Heavy Cream
  • 1/2 teaspoon salt
  • No flour needed

Thick Cream Sauce 

  • 1 Tbs butter or margarine
  • 1 Tbs Flour
  • 1 Cup Heavy Cream
  • 1/2 teaspoon salt

Heavy Cream Sauce

  • 2 Tbs butter or margarine
  • 2 Tbs Flour
  • 1 Cup Heavy Cream
  • 1/2 teaspoon salt

Basic White Sauce  

Making White Sauce is easy and versatile! Used as a base, you can make Creamed Peas/Carrots, Scalloped Potatoes, Cream Soups, Cheese Sauce, Sausage/Hamburger or Country Gravy! 

THIN, good for cream soups.
MEDIUM, good for gravy's
THICK, good for soufflés.
HEAVY, good as a binder for croquettes. 

Thin White Sauce 

  • 1 Tbs butter or margarine
  • 1 Tbs Flour
  • 1 Cups Milk
  • 1/2 teaspoon salt

Medium White Sauce 

  • 2 Tbs butter or margarine
  • 2 Tbs Flour
  • 1 Cups Milk
  • 1/2 teaspoon salt

Thick White Sauce

  • 3 Tbs butter or margarine
  • 3 Tbs Flour
  • 1 Cups Milk
  • 1/2 teaspoon salt

Heavy White Sauce

  • 4 Tbs butter or margarine
  • 4 Tbs Flour
  • 1 Cups Milk
  • 1/2 teaspoon salt
Melt butter or margarine in a heavy saucepan. Slowly blend flour into the melted butter. Cook over low heat, stirring, for 2 to 4 minutes to minimize 'flour' taste. Do not brown. Very slowly add milk, stirring constantly. Stir in salt. Continue cooking slowly until smooth and thickened.
  • For richer sauce, use half milk and half stock. Cut down on salt if stock is salty. 
  • A drop of yellow food color gives richer color. 
  • This may also be cooked in a double boiler to keep from burning. 
  • Once you've mastered making a basic white sauce, there's no limit to the flavorful variations you can create. Here are a few suggestions:
Horseradish Sauce:
  • 2 Tbs butter or margarine
  • 2 Tbs Flour
  • 1 Cup Milk
  • 1/2 teaspoon salt
  • 3 tablespoons prepared horseradish

Melt butter or margarine in a heavy saucepan. Slowly blend flour into the melted butter. Cook over low heat, stirring, for 2 to 4 minutes to minimize 'flour' taste. Do not brown. Very slowly add milk, stirring constantly. Stir in salt and horseradish. Continue stirring and cooking slowly until smooth and thickened.

Cheese Sauce:
  • 1 Tbs butter or margarine
  • 1 Tbs Flour
  • 1 Cup Milk
  • 1/2 cup sharp cheddar cheese

Melt butter or margarine in a heavy saucepan. Slowly blend flour into the melted butter. Cook over low heat, stirring, for 2 to 4 minutes to minimize 'flour' taste. Do not brown. Very slowly add milk, stirring constantly. Stir in cheese a little at a time, stirring constantly making sure it fully melts. Continue cooking and stirring on low for just a few minutes more.

Mushroom Sauce 1: 
  • 2 Tbs butter or margarine
  • 1 3oz can mushrooms, un-drained
  • 2 Tbs Flour
  • 1/2 cup Milk
  • 1/2 cup Stock
  • 1 teaspoon pale dry sherry

Melt butter or margarine in a heavy saucepan and sauté the mushrooms. Slowly blend flour into the melted butter. Cook over low heat, stirring, for 1 to 2 minutes. Do not brown. Very slowly add milk and stock, stirring constantly. Continue stirring and cooking slowly until smooth and thick, stir in the sherry and serve.

Mushroom Sauce 2:
  • 2 Tbs butter or margarine
  • 1/4 c. chopped mushrooms
  • 1 Tbs finely chopped onion
  • 2 Tbs Flour
  • 1/2 cup Milk
  • 1/2 cup Stock

Melt butter or margarine in a heavy saucepan. On low heat, add mushrooms and onions and sauté until tender. Slowly blend flour into the melted butter. Do not brown. Very slowly add milk and/or broth, stirring constantly. Continue stirring and cooking slowly until smooth and thick.

Mornay Sauce: 
  • 2 Tbs butter or margarine
  • 2 Tbs Flour
  • 1 Cup Milk
  • 1/4 cup shredded Swiss, Parmesan or both
  • pinch of ground nutmeg

Melt butter or margarine in a heavy saucepan. Slowly blend flour into the melted butter. Stir in nutmeg and cook over low heat, stirring, for 2 to 4 minutes to minimize 'flour' taste. Do not brown. Very slowly add milk, stirring constantly. Stir in cheese a little at a time, stirring constantly making sure it fully melts. Continue cooking and stirring on low for just a few minutes more.

Curry Sauce:
  • 2 Tbs butter or margarine
  • 2 Tbs Flour
  • 1 Cup Milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon curry powder
  • pinch of ground ginger 

Melt butter or margarine in a heavy saucepan. Slowly blend flour into the melted butter. Stir in spices and cook over low heat, stirring, for 2 to 4 minutes to minimize 'flour' taste. Do not brown. Very slowly add milk, stirring constantly. Continue stirring and cooking slowly until smooth and thick.

Velouté Sauce: French for velvety 
  • 2 Tbs butter or margarine
  • 2 Tbs Flour
  • 1 Cup stock such as chicken, turkey or fish
Melt butter or margarine in a heavy saucepan. Slowly blend flour into the melted butter. Cook over low heat, stirring, for 2 to 4 minutes to minimize 'flour' taste. Do not brown. Very slowly add broth, stirring constantly. Continue stirring and cooking slowly until smooth and thick.
Celery Sauce:
  • 2 Tbs butter or margarine
  • 1 Tbs chopped celery
  • 1/2 tsp chopped onion
  • 2 Tbs Flour
  • 1 Cup Milk
  • 1/2 teaspoon salt

Melt butter or margarine in a heavy saucepan. Sautee celery and onion just until tender. Slowly blend flour into the melted butter. Cook over low heat, stirring, for 1 to 2 minutes to minimize 'flour' taste. Do not brown. Very slowly add milk, stirring constantly. Stir in salt. Continue cooking slowly until smooth and thick.

Mustard Sauce:
  • 2 Tbs butter or margarine
  • 2 Tbs Flour
  • 1 tsp-1 Tbs prepared mustard of your choice
  • 1 Cup Milk
  • 1/2 teaspoon salt

Melt butter or margarine in a heavy saucepan. Slowly blend flour into the melted butter. Cook over low heat, stirring, for 2 to 4 minutes to minimize 'flour' taste. Do not brown. Stir in mustard then very slowly add milk, stirring constantly. Stir in salt. Continue stirring cooking slowly until smooth and thick.

Chicken Sauce: 
  • 2 Tbs butter or margarine
  • 2 Tbs Flour
  • 1 t. poultry seasoning or sage
  • 1/2 cup Milk
  • 1/2 cup Chicken broth

Melt butter or margarine in a heavy saucepan. Slowly blend flour into the melted butter. Add seasoning and cook over low heat, stirring, for 2 to 4 minutes to minimize 'flour' taste. Do not brown. Very slowly add milk and broth, stirring constantly. Continue stirring and cooking slowly until smooth and thick.

Brown Sauce: 
  • 2 Tbs butter or margarine
  • 2 Tbs Flour
  • 1 Cup beef broth
  • 1/2 tsp browning sauce such as gravy master

Melt butter or margarine in a heavy saucepan. Slowly blend flour into the melted butter. Cook over low heat, stirring, for 2 to 4 minutes to minimize 'flour' taste. Do not brown. Very slowly add broth, stirring constantly. Stir in browning sauce if desired and continue cooking slowly until smooth and thick.

 
 
 

 
 

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