Sauces and Spreads JUST KEEP SCROLLING….
1 Cup Mayonnaise
2 Tablespoons Tomato Paste
2 Tablespoons Minced Red Onion
1 Tablespoon Minced Green Bell Pepper
1 Tablespoon Minced Roasted Red Pepper
1 Tablespoon Fresh Lemon Juice
½ Teaspoon Kosher Salt
Step 1-Stir mayonnaise, tomato paste, red onion, green bell pepper, red bell pepper, lemon juice, and salt together in a bowl. Cover the Andalouse sauce with plastic wrap and refrigerate 8 hours to overnight.
Zhug (Sauce or Marinade for Everything)
1 Tsp Coriander Seed
2 Tsp Cumin Seed Toasted
1/3 Cup grapeseed Oil
3 Fresh Hot Red Chili Peppers (i.e. Poblano, Cayenne)
1 Garlic Clove; Peeled
1 Tsp Turmeric
1 Tsp Kosher Salt
In a spice grinder, ground toasted seeds until mixture forms of powder. Transfer the mixture into a blender/food processor. Add remaining ingredients and blend. Keep for a month in the refrigerator.
Greek Yogurt Remoulade Sauce With a Kick
1 Cup Non-Fat Greek Yogurt
¼ Cup Mayonnaise
¼ Cup Stone-Ground Mustard
1 Tablespoon Dill Pickle Juice
1 Tablespoon Capers
1 Teaspoon Prepared Horseradish
1 Clove Garlic, Crushed
½ Teaspoon Hot Pepper Sauce
¼ Teaspoon Cayenne Pepper
¼ Teaspoon Hot Paprika
Step 1-Blend yogurt, mayonnaise, mustard, pickle juice, capers, horseradish, garlic, hot pepper sauce, cayenne, and paprika together in the bowl of a food processor. Chill until ready to serve, at least 30 minutes.
Bologna Sandwich Spread
1 Pound Bologna, Cut Into Pieces
1 Teaspoon Mustard
½ Cup Mayonnaise
¼ Cup Sweet Or Dill Pickle Relish
Step 1 Place the bologna in food processor, and pulse until smooth. Transfer to a medium bowl. Stir in mayonnaise and pickle relish.
Chocolate Tahini Spread
2 Ounces Dark Chocolate, Chopped
¼ Cup Extra-Virgin Olive Oil
⅔ Cup Tahini
3 ½ Tablespoons Honey
½ Teaspoon Ground Cinnamon
Step 1 Place chocolate and olive oil in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and set aside.
Step 2 Combine tahini, honey, and cinnamon in a bowl. Stir in melted chocolate mixture until smooth and well combined. Refrigerate spread until set and spreadable, about 15 minutes. 12 Servings
Deviled Ham Spread
2 Pounds Smoked Ham, Cubed
¼ Cup Diced Onion
¼ Cup Diced Celery, Including Some Leaves
½ Cup Shredded Hot Pepper Cheddar Cheese
¼ Cup Dijon Mustard
2 Tablespoons Sriracha Sauce, Or More To Taste
1 Teaspoon Cayenne Pepper (Optional)
1 Tablespoon Worcestershire Sauce
1 Cup Mayonnaise, Divided, Or To Taste
Sea Salt To Taste
Step 1 Combine ham, onion, and celery in a food processor. Pulse on and off until very finely ground, about 1 minute. Transfer mixture into a large bowl. Add Cheddar cheese and mustard. Drizzle in sriracha sauce, sprinkle cayenne pepper on top, and add Worcestershire sauce. Finish off with 2/3 cup mayonnaise and season with salt.
Step 2 Mix together thoroughly with a spatula until smooth and spreadable. Taste; add remaining mayonnaise if too dry and crumbly. Cover the top with plastic wrap and chill in the refrigerator until flavors meld, at least 2 hours. Transfer ham spread to a serving bowl. Note: Use any cheese and the hot sauce of your choice. Yields 4 Cups
Real Indian Chutney
2 ¼ Cups Diced Fresh Mango
¼ Cup Salt
2 ½ Cups Water
2 ⅓ Cups White Sugar
2 Cups Vinegar
½ Cup Raisins
½ Cup Chopped Pitted Dates
2 Cinnamon Sticks Cinnamon Sticks
2 Teaspoons Minced Fresh Ginger Root
2 Teaspoons Crushed Garlic
2 Teaspoons Ground Dried Chile Pepper
10 Half-Pint Canning Jars With Lids And Rings
Step 1 Put mango into a large bowl. Sprinkle salt over the mango. Pour water over the mango. Let mango soak for 1 hour to overnight.
Step 2 Drain and discard liquid from the mango.
Step 3 Stir sugar and vinegar together in a saucepan over medium heat; bring to a boil. Add drained mango to the liquid; stir to coat. Stir raisins, dates, cinnamon sticks, ginger, garlic, and ground dried chile pepper into the mango mixture; bring again to a boil, stirring occasionally. Reduce heat to low and simmer mixture until thickened, about 1 hour. Remove from heat to cool completely.
Step 4 Sterilize jars and lids in boiling water for at least 5 minutes. Pack chutney into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
Step 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
Step 6 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area. 24 Servings
1 (8 Ounce) Package Cream Cheese, Softened
1 (7 Ounce) Jar Marshmallow Creme
3 Tablespoons Peach Cider (Or Apple)
Step 1 In a medium bowl, blend the cream cheese, marshmallow creme and peach schnapps until smooth and creamy. Serve chilled. Yields 2 Cups
Note: Peach Schnapps if available is good as well.
Spinach Basil Pesto
1 ½ Cups Baby Spinach Leaves
¾ Cup Fresh Basil Leaves
½ Cup Toasted Pine Nuts
½ Cup Grated Parmesan Cheese
4 Cloves Garlic, Peeled And Quartered
¾ Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Black Pepper
1 Tablespoon Fresh Lemon Juice
½ Teaspoon Lemon Zest
½ Cup Extra-Virgin Olive Oil
Step 1 Blend the spinach, basil, pine nuts, Parmesan cheese, garlic, salt, pepper, lemon juice, lemon zest, and 2 tablespoons olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixture while processing until smooth.
Note: This sauce is perfect for freezing in an ice cube tray. Pop out a couple of cubes from the freezer and add to a pasta dish for a quick and easy meal. The Parmesan cheese can be omitted and added after thawing. Pour any pesto you aren’t using immediately into an ice cube tray, cover with plastic wrap, and store in freezer.
Japanese Yum-Yum Sauce
1 Teaspoon Tomato Paste
1 Tablespoon Melted Butter
½ Teaspoon Garlic Powder
¼ Teaspoon Paprika
1 ¼ Cups Mayonnaise
1 Teaspoon White Sugar
1 Pinch Cayenne Pepper
¼ Cup Water
Step 1 Whisk tomato paste, melted butter, garlic powder, paprika, mayonnaise, sugar, cayenne pepper, and water together until smooth. Cover and refrigerate overnight. Yields 1.5 Cups. Can be used as a sauce or salad dressing.
Thai Dipping Sauce
½ Cup Peanut Butter
½ Cup Coconut Milk, Or More As Needed
¼ Cup Light Soy Sauce
3 Tablespoons Dark Sesame Oil
1 Green Onion, Chopped
1 Teaspoon Red Pepper Flakes
½ Teaspoon Ground Ginger
Step 1 Blend peanut butter, coconut milk, soy sauce, sesame oil, green onion, red pepper flakes, and ground ginger in a food processor until smooth; pour into a bowl and cover with plastic wrap.
Step 2 Refrigerate sauce at least 1 hour before serving. Yields 2 Cups
Cilantro Cream Sauce
½ Bunch Cilantro, Coarsely Chopped
3 Peppers Serrano Peppers, Seeded And Chopped (Optional)
3 Cloves Garlic
1 Cup Mayonnaise
1 Cup Heavy Cream
Sea Salt And Pepper To Taste
Step 1 Place cilantro, serrano peppers (if using), garlic, mayonnaise, and cream into a blender; season with salt and pepper. Puree until smooth, about 15 seconds.
Yakatori Japanese Marinade
1 Tablespoon Grated Fresh Ginger Root
1 Clove Garlic, Crushed
3 Tablespoons White Sugar
⅔ Cup Soy Sauce
1 Tablespoon Sake
¼ Cup Mirin (Japanese Sweet Wine)
2 Tablespoons Cooking Oil
⅔ Cup Low-Fat Plain Yogurt
½ Cup Tahini
¼ Cup Lemon Juice
¼ Cup Warm Water, Or More As Needed
1 Clove Garlic
1 Dash Salt
¼ Cup Finely Chopped Parsley
Step 1 Combine yogurt, tahini, lemon juice, water, garlic, and salt in a food processor; puree until smooth and creamy. Add more water if dressing is too thick. Add parsley; pulse for 10 seconds to distribute evenly. Transfer dressing to an airtight container.
Dill Garlic Sauce
1 Cup Plain Yogurt
⅓ Cup Finely Chopped Fresh Dill
½ Lemon, Juiced
½ Teaspoon Garlic Salt
¼ Teaspoon Ground White Pepper
Directions: Stir yogurt, dill, lemon juice, garlic salt, and white pepper together in a bowl. Serve sauce drizzled over falafels.
Greek Tzatziki Sauce
1 Large English Cucumber, Peeled And Grated
½ Teaspoon Salt
2 Cups Greek Yogurt
4 Cloves Garlic, Minced
1 Pinch Cayenne Pepper, Or To Taste
½ Lemon, Juiced
2 Tablespoons Chopped Fresh Dill
1 Tablespoon Chopped Fresh Mint
Salt And Ground Black Pepper To Taste
1 Sprig Fresh Dill For Garnish
1 Pinch Cayenne Pepper For Garnish
Step 1 Sprinkle grated cucumber with 1/2 teaspoon salt in a bowl and let stand 10 to 15 minutes to draw out juice.
Step 2 Place yogurt into a separate bowl. Dump cucumber and its juice onto a sturdy, dry paper or cloth towel and squeeze as much moisture as possible from the cucumber. Mix cucumber into yogurt. Add garlic, cayenne pepper, and lemon juice; mix thoroughly.
Step 3 Stir dill and mint into yogurt-cucumber mixture; season with salt and black pepper. Adjust all seasonings to taste.
Step 4 Cover bowl with plastic wrap and refrigerate for 3 or 4 hours (or overnight). Transfer to a serving bowl and garnish with a sprig of dill and a sprinkle of cayenne pepper for color.
Pancake Syrup Eastern European (Kulaga)
1 Quart Fresh Strawberries
1 Pint Blueberries
1 Pint Raspberries
50 G Honey
50 Ml Water
3 Tablespoons Flour
Step 1Place berries in a large saucepan and cook over low heat until juiced.
Step 2 Mix Water and Flour and whisk
Step 3 Add Flour Mixture to cooked berries blend in well
Step 4 Remove from heat and add honey when berries are cool