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Five Spice Powder Blend
Five Spice Powder Blend
Ingredients 2 teaspoons aniseed, crushed 2 teaspoons freshly ground pepper 2 teaspoons fennel seeds, crushed 2 teaspoons ground cloves 2 teaspoons ground cinnamon 1 1/2 teaspoons ground ginger 1/2 teaspoon ground allspice |
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Combine all ingredients; store in an airtight container.
Makes 1/4 cup.
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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)
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)
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)
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)
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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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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.
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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.
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Pink Cocktail Sauce
Mix ingredients and chill. Makes about 2 cups sauce. (Upload by user)
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Mix ingredients and chill. Makes about 2 cups sauce. (Upload by user)
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Vicksburg Dipping Sauce for Boiled Shrimp
Drain chopped vegetables between layers of paper towels. Stir vegetables into mayonnaise. Add chili sauce, horseradish, eggs and Worcestershire sauce. Add red pepper and Tabasco� sauce to taste and blend well. Chill and serve with boiled shrimp. Yields about 5 cups. (Upload by user)
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Drain chopped vegetables between layers of paper towels. Stir vegetables into mayonnaise. Add chili sauce, horseradish, eggs and Worcestershire sauce. Add red pepper and Tabasco� sauce to taste and blend well. Chill and serve with boiled shrimp. Yields about 5 cups. (Upload by user)
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Marinated Crawfish
Whisk the olive oil, vinegar, undrained capers, parsley, celery seeds, salt, pepper and Tabasco sauce in a large bowl. Add the crawfish tails, green onions, red onion slices and sliced lemons and mix well. Marinate, covered, in the refrigerator for 1 to 10 hours, stirring occasionally.
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Whisk the olive oil, vinegar, undrained capers, parsley, celery seeds, salt, pepper and Tabasco sauce in a large bowl. Add the crawfish tails, green onions, red onion slices and sliced lemons and mix well. Marinate, covered, in the refrigerator for 1 to 10 hours, stirring occasionally.
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