Showing posts with label Sauces. Show all posts
Showing posts with label Sauces. Show all posts

Sunday, April 14, 2024

Big Mac Sauce


1/2 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
1/2 t. paprika
1/4 t. salt
1/4 t. garlic powder
1/4 t. onion powder


  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.

Monday, June 5, 2023

Alfredo Sauce


1 C. Butter
3 C. Heavy Whipping Cream
4 t. Garlic Minced
1 t. Italian Seasoning
1 t. Salt
1/2 t. Pepper
4 C. Freshly Grated Parmesan Cheese


  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.

Thursday, January 2, 2014

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!

2 T. olive oil
1/2 medium onion, finely chopped
1 small carrot or 1/2 large carrot, finely chopped
1 small stalk of celery, including the green tops, finely chopped
2 T. chopped fresh parsley
1 clove garlic, minced
1/2 t. dried basil or 2 T. chopped fresh basil
1 28 oz. can whole tomatoes, including the juice, or 1 3/4 pound of fresh tomatoes, peeled, seeded, and chopped
1 t, tomato paste
Salt and freshly ground black pepper to taste

  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. 

Wednesday, July 24, 2013

Rick's Salsa

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)
1/2 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)

  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.


Saturday, April 6, 2013

Blue Cheese Dressing


1 cup regular mayonnaise
1 cup sour cream
6 oz blue cheese
1 Tablespoon apple cider or wine vinegar
1/ 2 teaspoon pepper
2 teaspoons Worcestershire sauce (optional)
1/2 teaspoon garlic powder (optional)


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

Monday, March 25, 2013

Nuoc Mam Pha (Mixed Fish Sauce Recipe)

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
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.

Monday, March 11, 2013

Homemade Spaghetti Sauce

3 1/4 lbs. Roma tomatoes
10 garlic cloves
1 large yellow onion, diced
8 oz. mushrooms, diced
1 Tbsp. dried oregano
1 Tbsp. dried basil
1 tsp. pepper
1 1/2 Tbsp. salt
3 Tbsp. Splenda
1 3/4 cup water
1/8 cup olive oil

  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 flavors blend.

Wednesday, March 6, 2013

Honey Mustard Dipping Sauce

2/3 cup mayonnaise
1/4 cup honey
2 T. Dijon mustard
1 tsp. white vinegar
1 pinch paprika
1 pinch salt
Combine all ingredients in a medium bowl and whisk until combined.  Can be made ahead of time.

Great with Chicken Strips.