Nacho Cheese Sauce

 

Recipe coming soon...

Orange Marmalade Glazed Salmon

 

Ingredients:

4 salmon fillets 

⅓ C. Orange Marmalade

1 T.  Soy Sauce

1 t. garlic, minced

½ t. ground ginger

Salt and Pepper to taste

Directions:

1. Preheat oven to 375°F.
2. Line a baking sheet with foil and lightly spray with non-stick cooking spray.
3. Mix all glaze ingredients together in a small bowl.
4. Brush salmon with about half of the glaze mixture.
5. Bake in preheated oven for 10-12 minutes, until the fish is almost cooked through.
6. Switch over to broil setting, or turn up to 450°F.
7. Brush the remaining glaze over the top of the salmon.
8. Broil for 3-5 minutes, until the glaze bubbles.

Note:  Watch closely so it does not burn!

Creamy Garlic Sauce

 

Ingredients: 

2 T. butter

2 T. all-purpose flour

3–4 cloves garlic, minced

1 C. heavy cream (or half-and-half for a lighter sauce)

½ C. chicken or vegetable broth

½ C. grated Parmesan cheese

1 T. fresh parsley, chopped

Salt and black pepper, to taste 

Directions:

1. Melt the butter in a skillet or saucepan over medium heat. 
2. Add the minced garlic and cook for about 1 minute, until fragrant and just beginning to turn golden.
3. Whisk in the flour and cook for another minute, stirring constantly, to form a paste. 
4. Slowly pour in the heavy cream and broth while whisking to prevent lumps. 
5. Bring the mixture to a simmer.
6. Reduce the heat to low and continue to simmer for about 5 to 8 minutes, whisking occasionally, until the sauce has thickened to your desired consistency. It should coat the back of a spoon.
7. Stir in the Parmesan cheese until melted and the sauce is smooth. 
8. Remove from the heat and stir in the fresh parsley. 
9. Season generously with salt and pepper to taste.

Zesty Wrap Sauce

Ingredients:

½ c. mayonnaise

¼ c. honey

2 T. yellow mustard

2 T. ketchup

1 T. lemon juice

1 t. brown sugar

1 t. apple cider vinegar

Directions:

1. Combine all the ingredients in a small bowl and whisk to combine.
2. Store in the refrigerator in an airtight container for up to 4 weeks.

Pasta Cream Sauce

 Ingredients:

2 C. heavy cream
½ C. Parmesan cheese, freshly grated
salt to taste

Directions:

1. Heat the cream in a pan over low heat, but do not let it boil. 
2. Take pan off the heat and whisk in the grated Parmesan cheese until melted and smooth. 
3. Taste the sauce and add the salt as needed. 
4. To dress the pasta with the cream sauce, add the pasta directly to the pan with the sauce and gently shake the pan to coat the pasta with the sauce. 
5. Add up to ⅓ cup of the reserved pasta water to loosen the sauce. 
6. Serve immediately. 

Hamburger Sauce

Ingredients:

½ C. mayonnaise

2 T. dill pickle relish 

1 T. finely minced onion

2 T. ketchup

2 t. yellow mustard

1 t. white vinegar

1 t. granulated sugar

½ t. paprika

¼ t. salt

¼ t. garlic powder

¼ t. onion powder

Directions:

1. Place all of the ingredients in bowl and stir to combine. 
2. Cover and refrigerate for at least 2 hours before serving. 
3. Shake or stir before serving. 

Will keep for up to 2 weeks.

Alfredo Sauce

Ingredients:

1 C. Butter

3 C. Heavy Whipping Cream

4 t. Garlic Minced

1 t. Italian Seasoning

1 t. Salt

½ t. Pepper

4 C. Freshly Grated Parmesan Cheese

Directions:

1. Add the butter and cream to a large skillet.
2. Simmer over low heat for 2 minutes.
3. Whisk in the garlic, Italian seasoning, salt, and pepper for one minute.
4. Whisk in the parmesan cheese until melted.
5. Serve immediately.

Basic Tomato Sauce

If you are looking for a tomato sauce recipe with no added sugar, here is a simple, yet tasty recipe.  An added benefit is the extra vegetables added, and no one will know!

Ingredients:

2 T. olive oil

½ medium onion, finely chopped

1 small carrot or ½ large carrot, finely chopped

1 small stalk of celery, including the green tops, finely chopped

2 T. chopped fresh parsley

1 clove garlic, minced

½ t. dried basil or 2 T. chopped fresh basil

1 28 oz. can whole tomatoes, including the juice, or 1¾ pound of fresh tomatoes, peeled, seeded, and chopped

1 t. tomato paste

Salt and freshly ground black pepper to taste

Directions:

1. Heat olive oil in a large wide skillet on medium heat. 
2. Add the chopped onion, carrot, celery and parsley. 
3. Stir to coat. 
4. Reduce the heat to low, cover the skillet and cook for 15 to 20 minutes, stirring occasionally until the vegetables are softened and cooked through.
5. Remove cover and add the minced garlic. 
6. Increase the heat to medium high. 
7. Cook garlic for 30 seconds. 
8. Add the tomatoes, including the juice and shredding them with your fingers if you are using canned whole tomatoes. 
9. Add the tomato paste and the basil. 
10. Season with salt and pepper to taste. 
11. Bring to a low simmer, reduce the heat to low and cook, uncovered until thickened, about 15 minutes. 
12. If you want, you can push the sauce through a food mill, or blend it with an immersion blender, to give it a smooth consistency. 

Rick's Salsa

Ingredients:

2 bunches of green onions
1 bunch of fresh cilantro
2 large cans of diced cooked tomatoes (32 oz. cans, be sure not to pick up the stewed tomatoes)
1 large can of diced green chilies (or two small cans)
½ can El Pato hot tomato sauce (yellow can with a duck on it in the international foods aisle)
1 tsp. black pepper
garlic salt (to taste)

Directions:

1. Combine the following ingredients in a large mixing bowl:  diced tomatoes, green chilies, half a can of El Pato hot tomato sauce (add more if you like it hot), black pepper (more or less to taste), garlic salt also to taste.
2. Finely dice the green onion using mostly the light green & white part of the onions (not too much of the dark greens) finely chop two or three tablespoons of cilantro or more to taste).  Try to use only the leafy parts.
3. Combine this with the rest of the ingredients and put it in the fridge for a few hours (or overnight) to let the flavors blend.

Enjoy!

Blue Cheese Dressing

Ingredients:

1 cup regular mayonnaise

1 cup sour cream

6 oz. blue cheese

1 T. apple cider or wine vinegar

½ t. pepper

2 t. Worcestershire sauce (optional)

½ t. garlic powder (optional)

Directions:

Crumble the blue cheese, and mix it all together. Thin with water if desired.

Note:  This worked well for the Franks RedHot Buffalo Chicken Dip

Nuoc Mam Pha (Mixed Fish Sauce Recipe)

Ingredients

60 ml water
1 t.  Rice vinegar
2 t. Sugar
1 Red Chili, seeded and finely chopped
2 cloves Garlic, peeled and crushed
1 t. Lime juice
2 T. Fish sauce

Directions

Mix ingredients together and serve as a dipping sauce.
If making in larger amounts however, bring water, vinegar and sugar to a boil then allow to cool before adding chili, garlic and lime juice.
Stir in fish sauce before serving.
 

Goes well with Spring Rolls.

Homemade Spaghetti Sauce

Ingredients:

3 ¼ lbs. Roma tomatoes
10 garlic cloves
1 large yellow onion, diced
8 oz. mushrooms, diced
1 T. dried oregano
1 T. dried basil
1 t. pepper
1½ T. salt
3 T. Splenda
1¾ c. water
⅛ c. olive oil

Directions:

1. Blend tomatoes in blender. 
2. Peel and chop onion and garlic.
3. Wash and chop mushrooms.
4. In a large pot combine all ingredients and stir to mix.
5. Bring to a boil and then turn down to lowest setting.
6. Simmer for at least 6 hours.
7. The mushrooms should be very slightly firm when done.

Makes about 6-8 servings.
Can be frozen in serving size portions.

Note:  The longer it sits, the better it is.  Should be made at least 2 days before using to let the flavors blend.

Honey Mustard Dipping Sauce

Ingredients:

⅔ c. mayonnaise
¼ c. honey
2 T. Dijon mustard
1 t. white vinegar
1 pinch paprika
1 pinch salt

Directions:
Combine all ingredients in a medium bowl and whisk until combined.  

Can be made ahead of time.

Note:
Great with Chicken Strips.