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A Barbecue Sauce 1 c Ketchup
1/4 c Packed brown sugar
1/4 c White vinegar
1/4 c Water
1 1/2 ts Celery seed
1/4 ts Salt
1 Dash pepper
1 1/2 ts Worcestershire sauce
1 1/2 ts Prepared horseradish
Combine all ingredients in a 2-quart glass casserole. Cover with waxed paper. Cook in microwave oven 3 minutes at High, or until hot; stir once. Yield: about 1-1/2 cups. |
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'Cheese' Sauce 1/4 c Cooked, peeled potato
2 c Water
1 4 oz jar pimientos
1/2 ts Onion powder
1/4 c Brewer's yeast flakes (nutritional yeast)
3 Tablspoons cornstarch
2 tb Fresh lemon juice
1 ea Salt to taste, if desired
Blend the potato with 1/4 to 1/3 cups of the water in a blender. Add the remaining ingredients and blend until smooth. Pour into a saucepan. Cook, stirring, until smooth and thick, 7 to 8 minutes. Serve at once. The sauce will set when cool and can be reheated. |
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Creamed Horseradish
1/2 c horseradish
1 c mayonnaise
1 t dry mustard
1 t sugar
1 t white wine vinegar
1/4 t kosher salt
1/4 t white pepper
1/2 c sour cream
combine horseradish, mayonnaise, mustard, sugar, vinegar, salt, and white
pepper in a food processor
process to a smooth puree
fold in sour cream
serve slightly chilled or at room temperature
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Blender Hollandaise Sauce for Trout 1/2 c Butter
3 Egg yolks
Juice of 1/2 lemon
Salt to taste
Pinch of cayenne
Melt the butter and keep it hot, but do not brown. Put the yolks, lemon juice, salt and cayenne in the container of en electric blender. Blend on low speed, gradually adding the hot butter until the sauce is thickened and smooth. About 3/4 cup. |
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Blender Sweet Sour Sauce 6 oz Frozen Pineapple Juice Concentrate; 1 Can
1/2 c Brown Sugar
1/4 c Vinegar
1/4 c Water
1/4 sm Green Pepper
1 sl Canned Pimiento
1 tb Cornstarch
1/2 ts Salt
Put all of the ingredients into a blender container and blend until the pimiento slice and green pepper are finely chopped. Pour into a saucepan and cook and stir the mixture until thickened and bubbly. Cook for 1 minute more. Use as a basting sauce for meat in the last few minutes of broiling or roasting. Makes 1 1/4 cups. |
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Bloody Mary Sauce 1 c Homemade ketchup
Juice of one lemon
1/4 c Vodka
2 ts Worcestershire sauce
1 tb Fresh grated horseradish
2 tb Minced onions
1 ts Minced garlic
Fresh black pepper
In a food processor, puree all the ingredients until smooth. Remove and refrigerate for 1 hour to allow the flavors to marry. Place the crabs on a platter and arrange the sauces around the platter. Yields: 1 cup |
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Bloody Mary Spaghetti Sauce 1 c Ketchup
1 c Water
1/2 c Vinegar
1/2 c Worcestershire sauce
1 lg Onion; chopped
1 ds Chili powder
1 1/2 lb Ground beef; browned and drained
Mix indredients. Bring to a boil, lower heat and simmer for 30 to 40 minutes. Serve of speg. noddles |
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Bloomin' Onion Sauce and Dip 8 oz Sour cream
8 oz Picante sauce (Pace medium or hot)
8 oz Cream cheese (room temperature so it is soft)
Garlic (to taste)
Lawry's Seasoned Salt (to taste)
Mix and put in refrigerator to thicken for a day. |
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Blue Cheese and Walnut Sauce 1/4 c Yogurt
1/4 c Sour cream
1/4 c Blue cheese; crumbled
1/3 c Walnuts; finely chopped
1/2 ts Thyme; minced OR
1/4 ts Dried thyme
Salt and pepper
Stir all the ingredients together in a small bowl. Taste for seasoning and spoon on top of grilled or broiled swordfish. |
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Blue Cheese Dipping Sauce 1/4 lb Blue, Roquefort or Gorgonzola cheese
1/2 c Mayonnaise
1/2 c Sour cream
1 tb Lemon juice
1 tb Wine vinegar
ds Hot pepper sauce, to taste
In a small bowl, mash the blue cheese, leaving some small lumps, Whisk in the mayonnaise until blended. Add the remaining ingredients and whisk to blend well. Cover and refregerate until serving time. |
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Blue cheese Sauce 1 c Blue cheese -- crumbled
1/2 c Mayonnaise
1/2 c Plain low-fat yogurt
1/2 ts Hot pepper sauce
1/4 ts Coarsely ground pepper
In a medium bowl, stir together all of the ingredients. Makes about 1 1/2 cups. Serve with chicken. |
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Blue Ridge Smokies Sauce 1 c Ketchup
1 c Apple cider vinegar
1/2 c Sugar (brown); packed
1/4 c Molasses
1 1/2 ts Liquid smoke; very optional
1/2 ts Salt
1/4 ts Pepper (black); rounded
1/4 ts Garlic powder
1/4 ts Onion powder
Combine all of the ingredients in a medium saucepan over high heat, and whisk until smooth. Bring sauce to a boil, then reduce heat and simmer uncovered for 30-40 minutes or until sauce has thickened. |
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Blueberry Ginger Sauce 1/2 c Granulated sugar
1/4 c Flour
2 c Blueberries
2 c Ginger ale
2 tb Butter or margarine
In a saucepan, combine sugar, flour, and blueberries. Gradually stir in ginger ale. Cook over medium heat, stirring constantly, until thickened. Remove from heat, and then blend in butter or margarine. Serve hot or cold. |
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Blueberry Honey Sauce 1/2 c Honey
1/4 c Ground Ginger
1 c Fresh Blueberries
2 tb Fresh Lemon Juice
In small saucepan, combine honey and ginger; bring to a boil. Stir in blueberries and return to a boil. Remove from heat; stir in lemon juice. Transfer mixture to a blender container and blend until smooth. Serve over blueberry-lemon charlotte or spoon over cut-up fruit. |
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Caramel Dipping Sauce
1/2 cup of butter
1 cup of Domino Granulated Sugar
1/2 cup of whipping cream
1 - 2 teaspoons of vanilla
Combine the butter and Domino Granulated Sugar in a heavy skillet, cook
over medium heat, stirring occasionally, until the sugar melts. Stir in
whipping cream. Bring to a boil and cook for 1 minute, stirring
constantly. Stir in vanilla. Makes 1 1/2cups
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