Genie's Southern Kitchen

Web Search:

	Groups
			Free Forum Hosting

Important Announcement The MSN Groups service will close in February 2009. You can move your group to Multiply, MSN’s partner for online groups. Learn More
Genie's Southern Kitchen	[email protected]

What's New

~ Recipe Storage

~ Genie's Southern Kitchen Recipes

Appetizers/Snack

BBQ/Grilling+

Beef/Veal

Beverages

Breads

Bread Machine

Breakfast/Brunch

Budget

Cajun/Creole

Cakes+

Candy

Canning/Freezing

Casseroles

Christmas

Cookies/Bars

Cooking 101

Crockpot

Desserts

Diabetic

For 1, 2, or 3

For A Crowd

Frozen Desserts

FYI

Gifts in a Jar

Heirlooms

Homemade

Kids Corner

Lamb

Leftovers

Low Carb

Low Fat/Low Cal

Make Ahead Meals

Microwave

Miscellaneous

Pasta

Pets

Pies/Cobblers+

Pizza+

Pork

Poultry

Pressure Cooker

Salads+

Sandwiches/Wraps

Sauces+

Seafood/Fish

Soup/Stew

Special Diets

Special Occasion

Stir-Fry

TexMex

Thanksgiving

Tips

Tried & True

Vegetables/Sides

Weight Watchers

Wild Game

Pictures

Tools

Sauces+ : Vegetable
Choose another message board

Message 1 of 19 in Discussion

From:

Genie· (Original Message)

Sent: 7/11/2008 7:59 PM

Recipes

First

Previous 5-19 of 19 Next Last

Message 5 of 19 in Discussion

From:

Genie·

Sent: 7/14/2008 8:51 PM

From:

lindah© (Original Message)

Sent: 7/11/2008 11:44 PM

Basil Tomato Sauce

2 pounds Fresh tomatoes, seeded and chopped
1 tablespoon Olive oil
1 Onion, chopped
1 tablespoon basil, fresh
1 tablespoon Thyme
1 tablespoon Parsley, minced
1 tablespoon Parmesan cheese

Sauté onions and garlic in oil. Add tomatoes, basil, thyme, parsley and Parmesan. Simmer for 15 minutes. Process to make a smooth sauce.

Message 6 of 19 in Discussion

From:

Genie·

Sent: 8/1/2008 3:56 AM

From:

Genie·

Sent: 7/28/2008 10:04 PM

Grilled Tomato Sauce

      Yield: 8 Cups

     20    Roma tomatoes; halved
           Salt and pepper to taste

Broil tomatoes, skin side up on a lightly oiled
baking sheet until slightly charred and soft.
Puree in food processor. Season.

Makes about 8 cups.

Message 7 of 19 in Discussion

From:

Genie·

Sent: 8/1/2008 3:57 AM

From:

Genie·

Sent: 7/28/2008 10:06 PM

      Scallion Sauce

      Yield: 16 Servings

    1/4 c Honey
    1/4 c Rice vinegar
    1/2 c Scallions, minced
      2 cl Minced garlic
      1 ts Minced fresh gingerroot
      2 ts Cornstarch DISSOLVED IN
    1/4 c Water

Combine, boil, reduce heat and simmer 4 minutes.

Message 8 of 19 in Discussion

From:

Genie·

Sent: 8/2/2008 1:09 AM

From:

Genie· (Original Message)

Sent: 5/16/2008 1:04 PM

Horseradish Sauce

1/2 cup chilled whipping cream

3 tablespoons well-drained prepared horseradish

1/2 teaspoon salt

Beat whipping cream in chilled 1 /2-pint bowl until stiff. Fold in

horseradish and salt.

Delicious topping for beef, ham or pork.

Message 9 of 19 in Discussion

From:

Genie·

Sent: 8/2/2008 1:24 AM

Mushroom Sauce----posted by titmouse

1/2oz margarine

2ozs mushrooms

1 small onion

1 cup milk

1/2 cup dry sherry

1 Tbsp. cornstarch

salt & pepper to taste

1-2 Tbsp. cream

Melt margarine in saucepan, fry chopped onion & sliced mushrooms, do not brown. Add sherry, cook gently 1 minute. Blend cornstarch with the milk, add to pan. Bring to boil, stirring constantly, cook 1 minute. Remove from heat, season, stir in cream.

Serve with broiled pork.

Message 10 of 19 in Discussion

From:

Genie·

Sent: 8/3/2008 8:25 PM

From:

Genie· (Original Message)

Sent: 7/26/2006 3:56 PM

Rhubarb Strawberry Sauce

1 pound fresh or frozen rhubarb, cut into 1 inch pieces
12 ounces currant jelly
2 cups sliced fresh or frozen strawberries
1/4 cup sugar

Bring rhubarb and jelly to a boil over medium heat, stirring frequently. Reduce heat; cover and simmer for 8 to 10 minutes or until rhubarb is tender. Remove from heat. Mash with a potato masher. Stir in strawberries and sugar; bring to a boil. Cook and stir for 1 minute. Remove from heat; cool. Pour into freezer containers; refrigerate or freeze. Serve as a side dish or over ice cream or waffles.

Message 11 of 19 in Discussion

From:

Genie·

Sent: 8/3/2008 8:26 PM

From:

BettyGa1 (Original Message)

Sent: 8/9/2006 1:40 PM

GINGERED RHUBARB-BERRY SAUCE

Makes 2 1/2 - 3 cups.
Serves 8.

4 cups chopped rhubarb
2 cups hulled, halved strawberries
1/2 cup sugar
1/2 cup orange juice
Grated zest of 1 orange
Grated zest of 1 lemon
1 tablespoon finely grated ginger root
Pinch of salt
1/2 teaspoon vanilla

Cooking Directions
Combine all ingredients in a heavy saucepan.
Stir well and bring to a boil over medium heat.
Reduce heat and simmer, stirring once and skimming off any foam that forms on top, until rhubarb is just tender, 10-12 minutes.
Cover and refrigerate until serving.
Serve over ice cream, pound cake or angel food cake.

Serving Suggestions
A new twist on the combination of rhubarb and strawberries. The sweet-tart flavor enhanced with the spark of fresh ginger root. A tasty topping for ice cream or cake.

Message 12 of 19 in Discussion

From:

Genie·

Sent: 8/3/2008 8:27 PM

From:

Genie· (Original Message)

Sent: 9/20/2006 8:42 AM

Rhubarb Sauce

In saucepan, combine 3-cups rhubarb cut in 1-inch pieces, 1/2
to 3/4-cup sugar, and 1/4-cup water.

Bring to boil; cover and cook over low heat until tender, about 5
minutes.

Makes 2 cups.

Message 13 of 19 in Discussion

From:

Genie·

Sent: 8/3/2008 8:44 PM

Tiger Sauce - Genie

1 (pint jar) Pickled Hot Peppers
1 (29 Ounce can) Tomato Puree (with Basil or other Spices)
1 (6 oz.) Tomato Sauce
1/2 (quart bottle) Red Wine Vinegar
1 (6 Ounce bottle) Louisiana Hot Sauce (3 oz. for milder sauce)
1/2 Teaspoon Garlic Power
1 Tbs. MSG (Accent)
4 Tbs. Red Pepper Flakes (2 Tbs for milder sauce)
1/2 (18 Ounce bottle) Hickory Flavored Barbecue Sauce

(Makes about 1 Gallon) Remove peppers from jar, saving vinegar in a very large
mixing bowl. Cut the stems from the peppers and discard. Place peppers in food
processor, or blender, and puree very smooth. Empty contents of blender into
mixing bowl with vinegar. Add all the remaining ingredients into the bowl, and
whisk until all ingredients are evenly blended. Bottle and store. Easiest to use
when stored in empty small bottles saved from Soy Sauce, Teriyaki Sauce, etc.
Just clean the bottles and remove the old labels

Message 14 of 19 in Discussion

From:

Genie·

Sent: 8/14/2008 7:23 PM

From:

Sent: 8/12/2008 11:40 PM

A Simple Sauce with Red Lentils

3/4 c Red lentils
1/2 c Minced onion
2 ts Minced garlic
4 1/2 c Defatted chicken stock (or vegetable stock or water)

Carefully pick over and rinse lentils. Add onions and garlic to a deep
saucepan and saute in oil until very soft but not browned. Add lentils
and stock or water and bring to a boil. Reduce heat, cover and simmer
gently for 20 to 25 minutes or until lentils are very tender. Puree
mixture with an upright or immersion blender adding stock or water to
yield desired thickness. Season to taste with salt and pepper. This
recipe yields about 2 cups of sauce.

Message 15 of 19 in Discussion

From:

Genie·

Sent: 8/20/2008 8:43 PM

From:

Sent: 8/19/2008 9:13 PM

MARK’S CREAMY RADISH SAUCE:

4-5 tablespoons mayonnaise
2 oz. heavy cream
6 radishes, grated fine on a box grater
1 celery stick, small dice
2 tablespoons capers
1 small batch cilantro, chopped
Lemon juice, to taste
Salt and pepper to taste

Simply combine all of the ingredients with a whisk. Adjust the creaminess, acidity, type of herb, and salt and pepper to suit your taste. While I usually employ this sauce on fried fish or crab cakes, it also works well on fried veggies, (such as fried zucchini), or even grilled chicken breasts or lamb.

Message 16 of 19 in Discussion

From:

Genie·

Sent: 9/14/2008 2:50 AM

From:

Sent: 9/12/2008 11:08 AM

Fresh Tomato and Basil Sauce

1/2 cup sweet basil, chopped
2 garlic cloves, minced
2 large tomatoes, peeled, seeded and chopped
4 tablespoons olive oil
pinch of salt and pepper
Parmesan cheese

Combine all of the above ingredients at least 1 hour before using. Pour over hot pasta and add 2 tablespoons Parmesan cheese. For cold pasta salad, add one red, one yellow, one green julienned pepper and 2 tablespoons red wine vinegar.

Message 17 of 19 in Discussion

From:

Genie·

Sent: 9/17/2008 6:57 PM

From:

Kitabel

Sent: 9/15/2008 5:15 AM

Mushroom Sauce ingredients list:

4 oz of mushrooms.
1 ½ cups of chicken broth.
½ cup of mushroom juice.
¼ cup of heavy cream.
4 tablespoons of butter.
4 tablespoons of flour.
½ teaspoon of lemon juice.
Salt and pepper, to taste.

Instructions for Mushroom Sauce:

Mix all of the ingredients except cream and lemon juice in a blender.

Heat the mixture.

Before serving, add the heavy cream and lemon juice.

Message 18 of 19 in Discussion

From:

Genie·

Sent: 9/20/2008 9:35 PM

From:

Genie· (Original Message)

Sent: 9/18/2008 12:52 PM

Chunky Tomato Sauce

3 tbsp olive oil

1 large onion, chopped

3 garlic cloves, chopped

Coarse salt and fresh ground pepper

2 cans (28 oz each) diced tomatoes

1/2 tsp dried thyme or italian seasoning

Heat the oil in a large saucepan over medium heat. Add the onion, garlic, 1/2 tsp salt, and 1/4 tsp pepper, and cook until softened about 5 minutes.

Add the tomatoes with their juice and the thyme; simmer, stirring occasionally, until the sauce has thickened, 20 - 25 minutes. The sauce can be frozen for up to 2 months.

Message 19 of 19 in Discussion

From:

Genie·

Sent: 10/23/2008 2:11 AM

From:

BettyGa1

Sent: 10/21/2008 1:58 PM

RED BEET SAUCE (Cream)

2/3 c. vinegar, white or cider
1/2-3/4 c. sugar (depending on sweetness, I use close to 3/4 c.)
1 tbsp. cornstarch
1 can red beets

Mix above ingredients together in a 1 1/2 quart saucepan. Add nearly drained sliced or diced red beets. Cook over low heat until juice becomes thickened as a sauce. Cool in refrigerator before serving

First

Previous 5-19 of 19 Next Last

Return to Sauces+