Cooking Tip of the Day: Sauces

Showing posts with label Sauces. Show all posts

Quick and Easy Pizza Sauce

This Pizza Sauce takes minutes to prepare... simple ingredients.. amazing taste!

TIPS

I start with a small can of Hunt's Tomato Sauce... the 8 oz. size.... it comes in a variety of "flavors" ... this recipe was written for the plain sauce. I keep them on hand... so easy to store.. can be used in so many things and it makes the best pizza sauce... the consistency is perfect.

The Hunts Tomato Sauce comes in a variety of flavors... Roasted Garlic, Basil and Oregano and Garlic... even no salt added... if you choose one of them... just go lightly on the spices and add amounts to your liking... I do encourage you to experiment.. you won't be sorry.

This is one of those times I would encourage you not to use a store brand... they tend to be blander.. unless you know your store brand and have used it before and like it.. stick with the name brand.

We like garlic.. so I use closer to 1/2 teaspoon to make it a heavier garlicy flavor..

I use the recipe when I'm serving it to guests.... start off with the recipe amount and add more if you want more of a garlic flavor...remember you can always add more after you taste it... once it's in... it's there to stay.

I heat this in a microwave bowl for just a minute in the microwave to get the flavors to mingle... allow it to cool before using it on a pizza dough.

Don't be afraid to add more seasonings... if you want a more bold flavor... add more Italian seasoning.. if you want a bit of a zip.. and a pinch of cayenne and/or an 1/8 of a teaspoon of red pepper flakes...

This makes enough sauce for two pizzas... if used sparingly... for saucier pizza (which we make)... it's enough for one pizza plus a little left for dipping the crust in... it makes a great dipping sauce!

Recipe: Quick and Easy Pizza Sauce

All you need:

1 small can of Hunts Tomato Sauce *See TIPS

3 teaspoons grated Parmesan cheese

1/4 teaspoon garlic powder

3/4 teaspoon onion powder

1 teaspoon homemade or McCormick Italian Seasoning

Sprinkling of black pepper

Salt to taste (I don't use much)

All you need to do:

Mix all the ingredients in a microwaveable bowl. Microwave for 1 minute and stir, then allow to cool.

Easy Crock Pot Tomato Sauce

There is nothing like having a pot of tomato sauce slowly simmering on the stove for hours…. It makes the house smell fabulous.. and the result is nothing short of orgasmic…

Growing up I had a lot of Italian friends … their mothers and grandmothers were outstanding cooks… there was always a pot of sauce on the stove in their kitchens…. It was almost automatic… a bowl of fabulous sauce and fresh bread for dipping was handed to you…. terrific memories.

In today’s busy world… it’s not always possible to have that pot of sauce simmering all day … no one is home to give it a stir occasionally … but.. we do have a pretty good alternative… the crock pot.

Let your sauce slowly simmer all day… let the crock pot do the work for you. I was tempted to call my recipe “Quick and Easy” … it is easy… and quick to put together… but I didn’t want to mislead you… letting it slowly cook in the crock pot for hours makes the sauce wonderful…. so that isn’t so quick…

You can make a quick version of this recipe on top of the stove… but the crock pot version is divine!

TIPS

Like most recipes.. there is always leeway for you to tweak it to your personal tastes…. Some people like a really garlicy sauce… so then add more garlic… some like a little zip.. and a pinch of red pepper flakes… if you like a meaty sauce… add some cooked sausage…

I used flavored diced tomatoes … Basil Garlic and Oregano…. You can use any variety you prefer.. and there are lots to choose from…. I have a variety on hand and frequently use different ones… it makes the sauce a little different each time.. and keeps the meals from getting boring.

If you use the plain variety you may have to add a bit more spice.. use the best measure of all.. the taste test.

I like to peel and chop my onions in garlic into chunks or pieces.. and throw them into my mini chopper… a few pulses and they’re perfectly finely diced and mixed as well.

I sauté the onions and garlic for about 5 minutes (I have the instructions below)… I like to sauté them until they’re soft and translucent… I think it releases the flavors better… but… it is not entirely necessary… you can add them into the pot as they are…

Try this easy recipe… and never buy jarred sauce again!

Recipe: Easy Crock Pot Tomato Sauce

All you need:

2 cans (14.5 oz each) Hunts diced tomatoes*see Tips, undrained

1 can (29 oz) Hunts Tomato Puree

1 ½ medium onions, finely diced

2 garlic cloves, minced

1-2 tablespoons olive oil

1 tablespoon Italian Seasoning

½ teaspoon salt

All you have to do:

Heat olive oil (enough oil to coat the skillet) in a medium skillet over medium high heat. Add the onions and garlic and cook until the onions are soft and translucent.

Add the sautéed onions and garlic and all remaining ingredients into a crock pot. Stir the pot and set the pot on low. Cook for 8 hours. If possible stir occasionally.

Adjust seasonings if needed and serve.

Quick and Easy Pizza Sauce

This Pizza Sauce takes minutes to prepare... simple ingredients.. amazing taste!

TIPS

We like garlic.. so I use closer to 1/2 teaspoon to make it a heavier garlicy flavor..

I heat this in a microwave bowl for just a minute in the microwave to get the flavors to mingle... allow it to cool before using it on a pizza dough.

Recipe: Homemade Pizza Sauce

All you need:

1 small can of Hunts Tomato Sauce *See TIPS

3 teaspoons grated Parmesan cheese

1/4 teaspoon garlic powder

3/4 teaspoon onion powder

1 teaspoon homemade or McCormick Italian Seasoning

Sprinkling of black pepper

Salt to taste (I don't use much)

All you need to do:

Mix all the ingredients in a microwaveable bowl. Microwave for 1 minute and stir, then allow to cool.

Dark Cherry Sauce

This slightly sweet Dark Cherry Sauce is very versatile... perfect over ice cream, pound cake, pancakes and waffles... and much more... in fact the inspiration for it was from my childhood...

My Grandmother would make a cherry sauce to be served with chicken... loosely translated.. the dish was called soup, meat and sauce... meaning.. she cooked the meat in the soup.. and then served the meat with the sauce. As a kid... I was less than thrilled with the soup and the chicken... but the sauce made an impression...

TIPS

You can use fresh or frozen or canned dark cherries... but fresh.. you will have to pit them... and you will need to cook them more and adjust the sugar...

My recommendation is to try my recipe using the readily available canned cherries and then venture out on your own after you know what you are striving for with sweetness and texture.

The canned dark cherries I found in the supermarket were in heavy syrup... so with that in mind.. I used far less sugar than I would if they were in light syrup... the cherries I used were not overly sweet and the "syrup" was very thin.. so it really needs to be cooked...

I used Del Monte Dark Cherries... I personally like the brand.. but you can use whatever brand you prefer.

This sauce is about the thickness of maple syrup... if you want something thicker.. you will need to add more cornstarch... add an additional 1 teaspoon of water and cornstarch... dissolve it the same way the instructions tell you... and add it... cook it for a while and if it's still not as thick as you like.. repeat.

This is very easy.. can be stored in the fridge... I store it in mason jars.

This is absolutely delicious no matter what you serve it with... I hope you try it.

Recipe: Dark Cherry Sauce

All you need:

1 can (15 oz.) Del Monte Dark Cherries pitted in heavy syrup

1/3 cup water

1/3 cup sugar

1 tablespoon cornstarch

2 tablespoons water

All you need to do:

Put the canned cherries with their syrup into a small saucepan.

Add the 1/3 water and the sugar. Bring to a boil and stir frequently. Boil for about 2 minutes.

Meanwhile, in a small ramekin or custard cup... mix the cornstarch and the 2 tablespoons water. Stir until the cornstarch is completely dissolved.

After the cherry mixture has boiled for about 2 minutes, lower the heat to medium and add the cornstarch mixture. Stir constantly, cook for about 2-3 minutes or until the mixture has slightly thickened.

Remove from the heat and allow to cool. Serve warm or cold. Store in jars in the fridge for up to 2 weeks.

Recipe: Arrabbiata Sauce

Arrabbiata Sauce is a spicy tomato sauce is not only quick to make.. it's easy! What is especially nice about making this instead of eating it out.. is that you control the heat... some people like it hot.. some people not so much.. make it how you like it.

This wonderful sauce is low fat... only a little olive oil in it... now how can you beat that?

TIPS

This recipe is not all that spicy.. but if you're one of those that aren't into heat... start with only 1/2 teaspoon of crushed pepper flakes... let it simmer for about 20 - 30 minutes.. then taste it... if you want it spicier .. add more.

I used Hunts diced tomatoes.. they have a "Spicy Pepper" variety.. that isn't hot at all.. but wonderfully flavored... try it!

Do not drain the canned tomatoes.

Let's say for argument sake.. you taste the sauce and it has too much heat for your tastes.. what can you do?.... you could add more tomatoes and make a larger amount of sauce.. or make it creamy by adding some non-fat half and half... or for those of you not opposed to adding fat into it.. heavy cream.

I used my mini chopper to chop the onions and garlic (together).

I like my sauce with some texture... we're chunky sauce people.. if you're not.. you could use an immersion blender to smooth out the sauce to your liking.

This recipe will serve 6.

Recipe: Arrabbiata Sauce

All you need:

1 tablespoon olive oil

1 large onion, diced

3 garlic cloves, finely diced

2 cans (14.5 oz) Hunts Diced Tomatoes (Spicy Pepper)

1/2 cup dry red wine (optional)

1 tablespoon sugar

1 teaspoon dried basil

2 teaspoons Italian seasoning

1/2 - 1 teaspoon crushed red pepper flakes (see TIPS)

1/2 can (small) tomato paste

Sprinkling salt and pepper

All you have to do:

Add the olive oil to a large pot and heat it over medium high heat.

Add the garlic and onions and stir well to coat all the onions with the oil. Cook for about 3-4 minutes until soft (do not allow to brown.. turn down the heat a bit if necessary).

Add the remaining ingredients and stir well. Bring to a boil and then turn down the heat and simmer for 20 -30 minutes, stirring occasionally.

Serve over pasta.

Recipe: Crockpot Spaghetti Meat Sauce

Oh the convenience of a crockpot... the inventor should definitely be given sainthood. It freed women everywhere of long hours simmering sauces, soups and a host of other foods.

Truth be told I make my spaghetti sauces on top of the stove too.. in fact, I have a number of recipes that can come together in as little as 30 minutes... But I will be the first to tell you nothing beats a sauce that has been simmering for hours.

As with a lot of recipes, there is a lot of leeway with this recipe.. certainly adapt it to your own tastes...

TIPS

With the meat ingredient in this recipe you have a number of options... so adjust it to what you like or what you have on hand... keep in mind some meats are blander than others and you may have to adjust the seasoning accordingly.. let your taste buds be your guide.

I use one pound hot Italian sausage and one pound sweet (or mild) sausage. Bulk sausage is what I used, but link sausage also works... cook it and slice it.

This sauce recipes makes a lot... so one night we have it over penne pasta and the leftovers are either frozen in "dinner size" quantities...(a great timesaver for weeknight meals) or I use this sauce as a base for my lasagna.

You can sub ground beef for the Italian sausage (all or part of the 2 pounds of meat)... keep in mind it will change the flavor of this sauce... not better or worse.. just different.

I prefer Hunt's Diced Tomatoes... I like the way the sauce comes out.. especially for when I use it for lasagna, there are no large lumps of tomato.

The canned tomatoes come in "flavors"... at least most brands do anyway... I like to use the at least one can of the Garlic flavored one and sometimes the Basil Oregano and Garlic ones.... both are great flavor enhancers.. and in answer to your next question do I still use the quantities of seasonings in the recipe... the answer is YES!

Will the sauce come out good with the plain canned tomatoes? ... absolutely! In fact, the sauce in the picture was made with one can of Hunt's Diced Tomatoes with Garlic and the rest were plain Hunt's Diced Tomatoes because that's what I had on hand... it came out great.. I didn't need to adjust the seasonings at all.. not even the garlic quantity...

Fresh herbs versus dried... Fresh is great.. but most people don't have them on hand.. and for this recipe, dried herbs will be fine...

Tomato paste really is optional... if you like really thick sauce.. definitely use it... my sauce is meaty thick with a little runny tomato juice from the canned tomatoes.. I definitely add tomato paste if I will use the sauce as a base for lasagna.

I added mushrooms to this sauce.. I list them as optional.. we love mushrooms.. but if you're not a fan.. leave them out.

Tomato paste comes plain or seasoned.. again... it's not necessary to use the seasoned ones... but you certainly can.

This recipe will serve 8.

This is easy...just a few prep steps.. pop everything in the crockpot and 8 hours later... you have a great sauce!

Recipe: Crockpot Spaghetti Meat Sauce

All you need:

1 pound bulk hot Italian sausage

1 pound bulk sweet or mild Italian sausage

2 large onions, diced

1 pkg. (8 oz.) fresh mushrooms, sliced

3 cloves of garlic, finely diced

5 cans (14.5 oz.) Hunt's Diced Tomatoes *See TIPS

1 tablespoon basil

1 teaspoon oregano

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon crushed red pepper flakes

2 tablespoons tomato paste (optional) * See TIPS

All you need to do:

In a large skillet, over medium high heat, brown the sausage, breaking it into small pieces as it cooks. When sausage is completely cooked (no longer pink) remove the sausage with a slotted spoon and put it into the crockpot.

Leaving about 1 tablespoon of the fat from the sausage in the pan, add about 1 tablespoon olive oil. Heat over medium high heat and add the onions... cook for about 3 minutes.. do not let the onions brown, reduce the heat if necessary.

Add the garlic and mushrooms and cook until onions and mushrooms are soft. Remove skillet from heat and remove vegetables with a slotted spoon, leaving as much grease in the pan as possible. Dump them into the crockpot.

Add the remaining ingredients and set the crockpot on low. Stir well and cook for 8 hours.

Recipe: Taco Sauce

This recipe for Taco Sauce is not only delicious… but it’s quick and easy… best of all… you probably have the ingredients in your cupboard.

TIPS

I use Hunts Tomato Sauce… the plain one.. not one with any spices… a little can is perfect for this.

This sauce has just a little bite to it… if you like things spicier.. then add a little more cayenne.. but be careful.. a little amount goes a long way.

You can use Hot Mexican Chili powder… McCormick makes one.. that will add a little more zip too.

If you like to add a bit of sauce on your Tacos.. try this sauce.. you will love it….

Recipe: Taco Sauce

All you need:

1 can (8 oz.) Hunts Tomato sauce (plain)

1/3 cup water

1 tablespoon white vinegar

1 ½ teaspoons dried minced onion

1 ½ teaspoon cumin

¼ teaspoon chili powder

½ teaspoon garlic salt

½ teaspoon garlic powder

¼ teaspoon paprika

¼ teaspoon sugar

¼ teaspoon cayenne

All you need to do:

Combine all the ingredients in a small saucepan. Simmer for about 15-20 minutes. Allow to cool. Serve with Tacos.

Refrigerate any leftovers.

Recipe: Sweet and Tangy BBQ Sauce

I love making BBQ sauces… this one is a favorite… quick and easy.. I like to make it up and store it in the fridge.. it’s great to slather.. like that word?? … slather on chicken breasts or pork chops.. I use it in skillet dishes… all kinds of ways.

It also makes a great gift… going to a BBQ or house warming.. bring a jar… tie a cute tag on it.. maybe include a basting brush… a delicious gift… anyone would love.

TIPS

I like to finely dice my onion in my mini food processor… a great little machine.. makes quick work of things like this.

The recipe doesn’t include salt.. and that’s not an omission.. it really isn’t needed.. the ketchup has more than enough salt in it.

I buy a pack of little apple juice bottles.. it’s just enough for recipes like this.. also good for a fill in juice when you run out.. a good thing to keep in the cupboard.

If you do slather it on your boneless skinless chicken breast.. and don’t want to grill it… you can bake it in your oven…. preheat your oven to 400 degrees… line a pan with non-stick foil and brush BBQ sauce generously all over it. Bake it for about 20 minutes or until cooked through… serve with mashed potatoes and a veggie …makes a great quick dinner!

Recipe: Sweet and Tangy BBQ Sauce

All you need:

2 tablespoons butter
1 small onion, finely diced
¼ cup Worcestershire sauce
¼ cup apple juice
½ cup apple cider vinegar
¼ cup water
2 cups ketchup
¼ cup light brown sugar (packed)
2 tablespoons molasses
3 tablespoons honey
½ teaspoon ginger
2 teaspoons garlic powder
½ teaspoon cayenne
1 teaspoon chili powder
2 teaspoons dry mustard

All you need to do:

In a saucepan, over medium heat, melt the butter. Add the onion to the butter and cook until translucent.

Add remaining ingredients and stir. Bring to a low boil, then reduce the heat and simmer for about 20-25 minutes. Stir frequently.

Allow to cool, pour into an air tight jar or container. Store in the fridge until ready to use. Can be stored for about 2 weeks.

Crème Anglaise (Custard Sauce)

This delicious custard sauce can seem intimidating to make.. but is actually extremely easy.. and quick too!

Custard sauce is often served over fruit and cakes, such as pound cake… if you like baked egg custard.. you will love this sauce.

TIPS

You can use Half and Half… for a little lighter version or.. as I have written the recipe… 1 cup heavy cream and 1 cup milk.. it has worked well for me.

Depending on the freshness and quality of your vanilla beans.. you may need to adjust the flavor by adding some vanilla extract…. Use pure vanilla extract not imitation.

You can substitute the vanilla bean with 2 teaspoons vanilla extract.

Make sure you DO NOT Boil the mixture or the eggs will curdle.. if this happens… remove from the heat immediately and whisk mixture. You can add a bit of heavy cream to smooth it out.

Try this really easy dessert sauce… you won’t be sorry!

Recipe: Crème Anglaise (Custard Sauce)

All you need:

1 cup heavy cream
1 cup whole milk
½ cup sugar, divided
6 egg yolks, at room temperature
1 vanilla bean

All you need to do:

Using a sharp knife slit the vanilla bean down the middle.

Combine the vanilla bean, milk, heavy cream and ¼ cup sugar in a sauce pan and heat it over medium heat to just under boiling (DO NOT BOIL). Remove from heat.

In a medium bowl, combine the egg yolks and remaining ¼ cup sugar. Do not beat… just stir with a wire whisk until mixed.

Spoon about 4-5 tablespoons… a tablespoon at a time into the egg yolk, whisking vigorously after each addition.

Pour the egg mixture into the milk, whisking as you do it.

Cook over medium heat until the sauce thickens… a cooking spoon should stay coated when inserted and lifted up.

Remove from the heat. Remove the vanilla bean… and scrape out the vanilla seeds from the bean. Whisk the sauce to break up the clumps of seeds.

Pour into a heat proof bowl and cover the surface with plastic wrap and allow to cool.

Recipe: Steak Sauce

I happen to really like steak sauce on burgers or a London Broil… not so keen on a really good steak…

When it comes to steak… good cuts of steak.. we’re admittedly purists… we like it naked… Warren considers it an ultimate sin to put steak sauce on a good steak… he will… however… let me make grilled onions and mushrooms and smother it in that… go figure…

Okay back to the steak sauce… this is a really simple recipe… not exactly like the famous A-1… but a good steak sauce nonetheless… easy to make.. and you probably have everything you need in your pantry.

TIPS

This recipe makes approximately 1 cup…

I know the measurement for the dry mustard seems odd… but that’s how it worked out… I was a mad scientist in the kitchen.. and this is how it worked out.

The Tabasco is really optional… it really depends if you want zip to your steak sauce or not. Use as little or as much as you want… or leave it out.

I hope you like it!

Recipe: Steak Sauce

All you need:

½ cup Worcestershire sauce
½ cup apple cider vinegar
¼ cup ketchup
¼ cup brown sugar
1 tablespoon plus 1 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon salt
1/8 teaspoon pepper
8 drops Tabasco (optional)

All you need to do:

Mix all the ingredients in a bowl.

Store in a container and refrigerate until needed.

Recipe: Teriyaki Sauce

Did you know just how easy it is to make Teriyaki Sauce yourself??? Well … it is! Takes .. at the most.. about 5 minutes to make and you control the ingredients.. so you know exactly what’s in it…

This is a perfect sauce for some quick stir fried vegetables and chicken or shrimp over rice… a meal in under 30 minutes… now how great is that?

TIPS

This sauce is made with soy sauce… you can purchase lower sodium soy sauce to cut the sodium.

Be sure to mix the cornstarch and ¼ cup cold water separately.. I use a glass measuring cup and mix it with a fork to be sure it’s completely dissolved.

Add the water and cornstarch to the rest of the ingredients when it is at a low simmer… use a whisk to mix it in.

I “eyeball” (to use Rachael Ray’s term) the amount of honey…

If the mixture gets too thick for your tastes… simply add more water.

This is a small batch it will make just enough for two people… I usually double the recipe.

Try this quick and easy sauce… you’ll never purchase the jarred stuff again.

Recipe: Teriyaki Sauce

All you need:

2 tablespoons cornstarch
¼ cup cold water

1 cup water
¼ cup soy sauce
2 tablespoons honey
¼ cup plus 1 tablespoon brown sugar
½ teaspoon ground ginger
¼ teaspoon garlic powder

All you have to do:

Mix the cornstarch and ¼ cold water together in a small measuring cup or bowl, and mix well until the cornstarch is completely dissolved.

Place the remaining ingredients in small sauce pan and bring to a low simmer.

Add the cornstarch mixture, whisking as you add it in.

Cook for about 2 minutes or until desired thickness.

Recipe: Sour Cream Horseradish Sauce

My family has always loved horseradish in sauces. It is a natural addition to sour cream and is typically a German accompaniment to many foods, especially beef. So when I had a Sour Cream Horseradish Sauce served with potatoes… it was naturally a hit with me. Something about that little bite that you feel all the way to your nose…. I just love it.

Now this sauce has as much or as little bite as you like. I wrote the recipe to have a mild flavor… if you’re like me and like it a bit sharper… just add more horseradish to your taste.

This recipe is very basic… and much of it is to your personal taste.

TIPS

I keep horseradish sauce in the fridge.. you can find it either in the deli section or the condiment section of the grocery store. It’s ready to use and is pretty much like a horseradish mayo… you can use that instead of the prepared horseradish in the recipe.. either will work… the sauce is usually milder.

You can find prepared horseradish in the dairy section of the grocery store.. it’s usually in small jars.

Unless you know the strength of the horseradish… start with a small amount and add to your taste.

You can use lower fat sour cream.. but the real deal is awesome with this.

Enjoy it on grilled beef or pork… actually just about any meat… this makes a great fondue sauce for beef too.

It also goes well with baked potatoes and even fries. Add a bit into mashed potatoes for some kick… this sauce is very versatile.

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Recipe: Sour Cream Horseradish Sauce

All you need:

1 cup sour cream
3-4 tablespoons prepared horseradish (to taste)
2-3 drops Worcestershire sauce
Sprinkling of salt (to taste)
Sprinkling of pepper (to taste)

All you have to do:

Mix all ingredients in a small bowl.

Refrigerate until needed.

Recipe: Crab Alfredo Sauce

We went out for supper recently and Crab Alfredo was on the menu. Warren jumped at the chance to order it… honestly I hadn’t thought about adding crab to Alfredo Sauce until he ordered it. The creamy Alfredo Sauce with the sweet crab flavor… a winner of a combination.. for sure.

Alfredo Sauce can be very heavy and admittedly, fat laden. So I made a few changes to the recipe to lighten it up a bit without sacrificing the texture and flavor.

Recently I posted a Philly Alfredo Sauce by Philadelphia Brand Cream Cheese and decided to adapt it.

TIPS

Last month in my speed shopping in the grocery store, I grabbed what I thought was Half and Half cream, only to get home and realize I grabbed Fat Free Half and Half. It must have been fate, because I discovered it really worked well in recipes without anyone noticing the substitution… so I now use it a lot in my recipes. I highly recommend you try it.

If you substitute milk for the Half and Half, add 1 tablespoon flour to the butter and garlic after you’re done sautéing it. Allow it to cook for a minute to cook off the flour taste and then whisk in the milk, whisking until smooth.

To further cut the fat, you can use a lower fat cream cheese.

Make sure to soften the cream cheese, if you need to soften it quickly, it can be done in the microwave. See my previous post, How to Soften Cream Cheese Quickly.

I did use 1 tablespoon of butter to sauté the garlic, you can substitute a lower fat margarine if you prefer.

Crab tends to be expensive, if you’re on a budget and want to save a little, you can use a “crab substitute”.

Use a good quality Parmesan cheese, it will make a huge difference in the flavor.
This recipe will be enough to make sauce for a pound of pasta, which should serve 4. If you need less, the recipe can easily be cut in half.

Served with garlic bread and a salad, you have an easy and truly delicious meal!

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Recipe: Crab Alfredo Sauce

All you need:

1 tablespoon butter
2 large garlic cloves, minced
1 ¼ cups Fat Free Half and Half or regular Half and Half cream
8 oz. Philadelphia Brand Cream Cheese, softened
8 oz. crab meat, flaked
1 cup grated Parmesan cheese
Salt and pepper to taste
Cooked pasta

All you need to do:

In a saucepan, melt the butter over medium high heat.

Add the garlic and cook for about 2 minutes, stirring frequently. Do not allow garlic to scorch, if it looks like it will scorch, turn the heat down.

Add the Half and Half cream and whisk.

Add the softened cream cheese, whisking constantly until smooth.

Whisk in the Parmesan cheese.

Add salt and pepper to taste.

Serve over cooked pasta.

Recipe: Brown Sugar Butter Sauce

This quick and easy recipe for Brown Sugar Butter Sauce is perfect for desserts and cakes… such as German Apple Cake… it’s also delicious on butternut squash and carrots.

TIPS

Use the real thing… butter… this is not the time to use margarine.

This will gel up after sitting… just reheat it and it will get runny again.

It literally takes a few minutes… 3 minutes to be exact… and only 4 ingredients…now how great is that?

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Recipe: Brown Sugar Butter Sauce

All you need:

1 stick (8 tablespoons) butter
½ cup brown sugar
¼ cup cream
½ teaspoon vanilla

All you need to do:

Place ingredients in a small saucepan. Bring to a boil, stirring constantly. Boil for 3 minutes. Remove from the heat and stir in the vanilla. Serve warm on top of cake.

Recipe: Marinara

This recipe for Marinara sauce is a basic one. I consider it a base recipe for a number of other sauces … but it is also delicious on its own. It’s an easy recipe… and depending on how much time you want to spend making it .. it can be quick also.

What I mean by “how much time you want to spend making it” is the recipe really can be ready after about 30 minutes of simmering. However, I like to simmer it much longer… giving the ingredients time to slowly cook… for an even better flavor.

Growing up I had a friend who's Mother probably doubled this recipe and then had it simmering for hours.. the house always smelled fabulous and the sauce was so good.. there always seemed to be sauce on the stove..

TIPS

As I said… this can be ready in 30 minutes… I would recommend if you are doing the 30 minute version.. use crushed tomatoes instead of the canned diced tomatoes … I think it will cook faster with those.

I use Hunts diced tomatoes… with Basil Garlic and Oregano. You can use plain or another variety.. whichever you prefer. If you use a different variety.. you will need to adjust the seasoning a bit.

Adjust the seasoning to your liking… but adjust them after it has cooked a while so you can get the full flavor of what you already have put into it.

Using diced tomatoes makes for a chunkier sauce… you can use an immersion blender or stick blender to thicken the sauce and make it less chunky.

If you prefer a smoother, thicker sauce… use crushed tomatoes and add about 1 tablespoon of tomato paste.

Tomato paste also is available in seasoned varieties.

Many recipes use brown sugar in their sauce… I’ve tried it… and really don’t see that noticeable a difference from using white sugar.

I added white wine to my sauce… the alcohol does cook off… however.. if you do not cook with alcohol… leave it out.. the sauce will still be delicious!

This will serve 4.

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Recipe: Marinara

All you need:

1 large onion, finely chopped
2 large garlic cloves, finely chopped
2 tablespoons olive oil
2 cans Hunts Diced Tomatoes with Basil Garlic and Oregano
½ cup dry white wine
1 bay leaf
1 teaspoon oregano
1 tablespoon chopped fresh basil
2 tablespoons chopped fresh Italian parsley
1 tablespoon white sugar
1 tablespoon tomato paste (optional)

All you need to do:

In a sauce pot, heat the olive oil over medium high heat.

Add the onions and garlic and cook until the onions are translucent.

Add the remaining ingredients and bring to a simmer.

Simmer for 30 minutes to 1 hour.

Optional: Remove from the heat and using an immersion blender, blend until desired consistency

Recipe: Dulce de Leche

Dulce de Lece… oh how I love thee… let me count the ways…. Dulce de Leche … I've read it's considered a national treat in Argentina.... I’m not surprised… it’s fabulous!

So just what is Dulce de Leche?... it’s a thick caramel-like sauce or spread made from milk. Many countries have their version of this… from Latin America, most notably Argentina and Chile to Portugal to Russia to Norway.. the list goes on and on.. and with good reason.. it’s just delicious.

This fabulous sweet is used as a spread on bread or cookies… used as a filling for cake.. or warmed to a delightful sauce for puddings, flans, custards and ice cream. If you like caramel.. you have found the perfect treat!

Are you a caramel lover?… well … I definitely am… always have been.. when I was a little girl.. my Dad used to buy packages of those cubes of caramel wrapped in clear plastic… we used to sit and eat them together while watching TV… I've been addicted ever since.

TIPS

There are a number of methods to making this… one of which is boiling then simmering the sweetened condensed milk in the can submerged in a large pot of water… aside from it being a completely scary thought… images of the fire department coming in with big hoses or having the can fly out of the pot like a cannon ball through a wall… run through my mind… it’s just not a good idea… in a word… don’t do it… actually that’s three words.

Speaking of sweetened condensed milk… take note.. it’s sweetened condensed milk you need not evaporated milk which does not container the sugar… you know the little can.. from the folks at Eagle Brand… that’s the one you need.

Back to cooking methods… this has a long cook time… and if you were to make it on the stove top or the microwave it would require your attention and lots of stirring… so being a basically lazy person… I whole heartedly endorse the oven method… no stirring… just check on it periodically to make sure you add more hot water to the water bath as the water will evaporate in the oven…

This keeps in a sealed container or jar in the refrigerator for a week… yeah right… a week.. surely you jest… you’re lucky if you have anything left the next day… let alone a week.

This makes are a great last minute gift for a food lover such as yourself… buy some nice jars… make a label.. maybe a bit of pretty fabric over the closed lid cinched with a thin piece of ribbon or twine… so pretty and something that someone can enjoy.. maybe place it in a small basket with some homemade muffins or croissants from a bakery…

While this recipe is not quick.. it is easy and simple… truly simple and well worth making… costs a lot less to make then to buy it already made… the only problem is… once it’s done…the tasting…. after all… you have to taste it…you dip your spoon into it.. and close your eyes and then slowly lick that spoon… okay.. so what’s one more spoonful?... and another … and another… and another…

A truly addicting and intoxicating treat…. you know you have to try it…

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Recipe: Dulce de Leche

All you need:

1 can Eagle Brand Sweetened Condensed Milk

All you need to do:

Preheat the oven to 425 degrees F.

Pour the sweetened condensed milk into a glass pie plate. Cover tightly with foil.

Place the covered pie plate in a roasting pan. Place in the pie plate into the oven on the middle rack.

Add enough hot water to the roasting pan so the water comes up about half way up the side of the pie plate.

TIP: Check on the pan after about 30 minutes… add a little hot water to compensate for the water that has evaporated… check again after another 30 minutes.

You will need to bake this at 425 degrees for a total of 1 ¼ hours or until golden in color. Mine has always taken exactly 1 ¼ hours.

Remove from the oven. Carefully remove the pie plate from the pan and remove the foil.

Place the thickened sauce into a bowl and whisk until smooth. Allow to cool then place in a clean jar and refrigerate until use.

To Use:

It will become thick and spread-like… perfect to spread on toast or breads. To use as a sauce.. allow to warm slightly in the microwave or place the jar into a bowl of warm water.

Recipe: Parmesan Cream

This recipe for Parmesan Cream is quick and easy… great as a last minute sauce for pasta or even scallops… I also use it as a base sauce for many other sauces… there are limitless possibilities.

TIPS

I use milk not heavy cream… I find heavy cream just to rich.. but if you prefer you can use cream… use about ½ tablespoon less of flour.

I find whole milk produces the best sauce… but… I do like to watch our fat so you definitely can make this with a lower fat milk…. you may have to add a bit more flour to thicken it to your liking if you use the lower fat or non-fat milk.

Use a good quality Parmesan cheese… it really makes a difference in the flavor.

I hope you try this!

Recipe: Parmesan Cream

All you need:

2 tablespoons butter or margarine
2 tablespoons flour
1 ½ cups whole milk
½ cup grated Parmesan cheese
Salt to taste
White pepper to taste

All you have to do:

In a small pot, melt the butter over medium heat.

Add the flour and mix well… allow to cook for about 2 minutes to cook off the flour taste, stirring constantly so the flour doesn’t brown.

Slowly add the milk whisking constantly with a wire whisk.

Whisk the mixture vigorously to ensure it becomes velvety smooth.

Add the Parmesan cheese and mix well.

Add salt and white pepper to taste.

Remove from heat and serve.

Recipe: Philly Alfredo Sauce

This recipe for Philly Alfredo Sauce is a quick an easy variation on an Alfredo Sauce. I had heard about the recipe from the folks at Philadelphia Cream Cheese and wanted to try it. I’m always open to trying new things… the sauce was actually very good.

I have made a low fat version before… I posted that recipe a couple of years ago… Slimmed Down Fettuccini Alfredo.. which is also very good.

I was making a Chicken and Broccoli Fettuccini Alfredo and didn’t want to make the Classic Alfredo ... heart stopping fat laden version… so I decided to try their sauce recipe.. glad I did!

TIPS

I didn’t have a tub of whipped cream cheese (that's what the "official" recipe called for).. so I substituted a brick of cream cheese… it worked fine…

If using a brick, I would recommend you soften it first in the microwave… for instructions see my post How to Soften Cream Cheese Quickly… also use a wire whisk to whisk it smooth.

I hope you try this quick and easy Alfredo Sauce!

Recipe: Philly Alfredo Sauce

All you need:

8 oz. Philadelphia Cream Cheese, softened
1 cup milk
1 cup Parmesan cheese
A pinch of nutmeg
Salt and pepper

All you need to do:

Heat the cream cheese, milk and parmesan cheese to a boil in a non-stick pot, whisking constantly.

Add the seasonings.

Now how easy is that??

Recipe: Mushroom Sherry Sauce for Pork Chops or Chicken Breasts

This terrific Mushroom Sherry Sauce is a great addition to grilled pork chops or chicken breasts. It’s another quick and easy recipe to dress up a meal.

I use it often… especially if I have leftovers… it creates a new meal… the family won’t even realize they’re eating leftovers.

TIPS

Don’t use the “cooking sherry” you find in the oil or vinegar section of the grocery store. It contains way too much sodium and it really isn’t cost effective. You can purchase a sherry in a liquor store or even in the liquor section of the grocery store (for those places that have liquor sections in a grocery store) that will give you a better quality sherry and considering the size bottle and the price… you are far better off.

I use beef broth in this recipe for pork chops… and chicken broth for chicken breasts.

The recipe calls for shallots.. you can substitute a mild onion … but shallots really are the best.. they give the sauce a really nice light onion flavor.

You can use baby Portobello mushrooms for a stronger mushroom flavor… they give it a more earthy taste.

This sauce is great over grilled, broiled or pan fried meat.

If you do use it for a pan fried meat… you can add even more flavor by using the same pan you cooked the meat in. Simply remove all but 2 tablespoons of the fat.. or if you don’t have enough fat.. add enough butter to make 2 tablespoons totally. Follow the directions as written below… except when adding the 1 cup of broth.. add it slowly.. and scrape any bits from the bottom of the pan.

I hope you try this great “stand-by” recipe!

Recipe: Mushroom Sherry Sauce for Pork Chops or Chicken Breasts

All you need:

1 pkg. (8 oz.) mushrooms, cleaned and sliced
2 shallots, finely diced
2 tablespoons unsalted butter
½ cup sherry
1 ¼ cup beef broth or chicken broth (see TIPS), divided
2 tablespoons cornstarch
½ teaspoon dried rosemary
½ teaspoon dried thyme
Salt and pepper to taste

All you need to do:

In a medium skillet over medium high heat, melt the butter.

Add the shallots and cook for about 1 minute.

Add the mushrooms and cook until the mushrooms are soft.

Add the sherry and cook for about 5 minutes, letting the alcohol cook off for a bit.

Add 1 cup of the beef or chicken broth.

Add the seasoning.

Simmer for about 5-7 minutes.

In a small bowl or measuring cup, combine the cornstarch and the remaining ¼ cup broth. Mix until smooth.

Add the cornstarch mixture to the skillet, whisking constantly. Cook until sauce thickens (a few minutes).

Taste and add any additional seasoning to your taste.

Serve over the meat.

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Recipe: Philly Alfredo Sauce

Recipe: Mushroom Sherry Sauce for Pork Chops or Chicken Breasts

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