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Cocktail Sauce
Cocktail Sauce
Ingredients| 1 cup catsup 1 cup chili sauce 1/2 cup prepared horseradish Juice of 1/2 lemon, or to taste Dash of hot pepper sauce 1 teaspoon Worcestershire sauce |
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Combine all ingredients in a nonreactive container. Cover tightly. Refrigerate.
Makes 2 1/2 cups.
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Peel and seed cucumber. Grate enough cucumber to measure 1/2 cup. Combine grated cucumber and remaining ingredients, stirring well. Cover and chill. Makes about 1 cup. (Upload by user)
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Curry Sauce for Shrimp
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Green Sauce for Seafood
Tear the bread into pieces and place in a small bowl. Add 3 tablespoons of the vinegar and soak until the bread is saturated, about 30 minutes. Using a hand mixer or a blender or mini-chopper add the olive oil, parsley, garlic, anchovies and sugar to the bread and vinegar. Beat (or pr (Upload by user)
Tear the bread into pieces and place in a small bowl. Add 3 tablespoons of the vinegar and soak until the bread is saturated, about 30 minutes. Using a hand mixer or a blender or mini-chopper add the olive oil, parsley, garlic, anchovies and sugar to the bread and vinegar. Beat (or pr (Upload by user)
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Hot Spiced Butter Sauce
Melt butter; add remaining ingredients. Heat just until bubbly. Pour over cooked fish sticks or fish fillets. You may also use this as a broiling sauce. Makes about 1 cup. (Upload by user)
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Mango Barbecue Sauce
Combine all ingredients in a heavy saucepan. Simmer, covered, over low heat for 20 minutes or until the sauce thickens. Cool slightly. Pur�e sauce until smooth in a food process or blender. (Upload by user)
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Mock Hollandaise Sauce
Gently blend all ingredients. Cover and refrigerate. Just before serving, heat gently (do not overheat). Makes 2 cups. (Upload by user)
Gently blend all ingredients. Cover and refrigerate. Just before serving, heat gently (do not overheat). Makes 2 cups. (Upload by user)
Red Cocktail Sauce
In a medium size bowl, combine all ingredients and whisk until well blended. Cover and refrigerate until well chilled before serving. Makes about 2 1/4 cups. (Upload by user)
In a medium size bowl, combine all ingredients and whisk until well blended. Cover and refrigerate until well chilled before serving. Makes about 2 1/4 cups. (Upload by user)
Roasted Red Pepper Sauce
In a saut� pan, heat oil. Saut� garlic and onion until onion is translucent, about 3 to 5 minutes. Add bell pepper. Add stock and bring to a boil. Simmer for 10 to 15 minutes. Remove from heat and puree in a blender or food processor. Season with salt and pepper. (Upload by user)
In a saut� pan, heat oil. Saut� garlic and onion until onion is translucent, about 3 to 5 minutes. Add bell pepper. Add stock and bring to a boil. Simmer for 10 to 15 minutes. Remove from heat and puree in a blender or food processor. Season with salt and pepper. (Upload by user)
Salsa Verde
Combine all ingredients; cover and chill. Serve with chips, seafood or chicken. Yields 2 cups. (Upload by user)
Combine all ingredients; cover and chill. Serve with chips, seafood or chicken. Yields 2 cups. (Upload by user)
Seafood Sauce
Mix all the ingredients and allow to stand at room temperature for at least 1 hour before serving. Serves 8. (Upload by user)
Mix all the ingredients and allow to stand at room temperature for at least 1 hour before serving. Serves 8. (Upload by user)
Tangy Seafood Cocktail Sauce
Mix all ingredients in a small bowl. Refrigerate the sauce at least 30 minutes. This sauce keeps for several days. (Upload by user)
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Mix all ingredients in a small bowl. Refrigerate the sauce at least 30 minutes. This sauce keeps for several days. (Upload by user)
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Five Spice Powder Blend
Combine all ingredients; store in an airtight container. Makes 1/4 cup. (Upload by user)
Combine all ingredients; store in an airtight container. Makes 1/4 cup. (Upload by user)
Garlic Sauce
Position knife blade in food processor bowl; add garlic, and process until garlic is minced. Add water and next 4 ingredients; process until smooth. With processor running, pour olive oil through food chute in a slow steady stream until combined; chill. Makes 1 1/4 cups. (Upload by user)
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Position knife blade in food processor bowl; add garlic, and process until garlic is minced. Add water and next 4 ingredients; process until smooth. With processor running, pour olive oil through food chute in a slow steady stream until combined; chill. Makes 1 1/4 cups. (Upload by user)
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Wine Court Bouillon
In a saucepan, combine the water, wine, onions, carrots, celery, bouquet garni and salt. Simmer for about 25 minutes. Add peppercorns and simmer for an additional 10 minutes. (Peppercorns tend to turn Court Bouillon bitter if they cook too long.) Let liquid cool, then strain.
(Upload by user)
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In a saucepan, combine the water, wine, onions, carrots, celery, bouquet garni and salt. Simmer for about 25 minutes. Add peppercorns and simmer for an additional 10 minutes. (Peppercorns tend to turn Court Bouillon bitter if they cook too long.) Let liquid cool, then strain.
(Upload by user)
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Pink Cocktail Sauce
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Mix ingredients and chill. Makes about 2 cups sauce. (Upload by user)
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