Dill Sauce

Ingredients Edit and Save

Original recipe makes 12 tablespoonsChange Servings
 1/2 cup sour cream
 1 1/2 tablespoons Dijon-style prepared mustard
 1 tablespoon lemon juice
 2 teaspoons chopped fresh dill

Directions

Whisk together sour cream, mustard, lemon juice and dill until well blended. Chill before serving.

Read More

Secret Burger Sauce

From : http://allrecipes.com/Recipe/Secret-Burger-Sauce/Detail.aspx?evt19=1

Ingredients Edit and Save

Original recipe makes 1 1/4 cupsChange Servings
 1/2 cup mayonnaise
 1/4 cup ketchup
 1/2 cup chopped dill pickles
 1 teaspoon garlic powder
 1/2 teaspoon black pepper

Directions

Stir together the mayonnaise, ketchup, pickles, garlic powder, and pepper in a bowl, and place a dollop on your burger!

Read More

Homemade Vegan Worcestershire Sauce

From : http://www.marthastewart.com/258132/homemade-vegan-worcestershire-sauce
INGREDIENTS

2 cups apple-cider vinegar
1/2 cup soy sauce
1/4 cup light-brown sugar
1 teaspoon ground ginger
1 teaspoon ground yellow mustard seed or dry mustard
1 teaspoon onion powder
1 clove garlic, crushed
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper
DIRECTIONS

STEP 1
Place all ingredients in a medium saucepan. Bring to a boil over medium-high heat; reduce heat to a simmer and cook until liquid is reduced by half, about 20 minutes. Strain through a fine-mesh sieve and let cool completely before using. Worcestershire sauce may be stored in an airtight container, refrigerated, for up to 3 months.

Read More

Yummy Honey Mustard Dipping Sauce

  

From : http://allrecipes.com/Recipe/Yummy-Honey-Mustard-Dipping-Sauce/Detail.aspx?prop24=hn_slide1_Yummy-Honey-Mustard-Dipping-Sauce&evt19=1

Ingredients

Original recipe makes 3 /4 cupChange Servings
 1/2 cup mayonnaise
 2 tablespoons prepared yellow mustard
 1 tablespoon Dijon mustard
 2 tablespoons honey
 1/2 tablespoon lemon juice


Directions

Mix the mayonnaise, yellow mustard, Dijon mustard, honey, and lemon juice together in a bowl. Cover and chill in refrigerator overnight.

Read More

Spaghetti Sauce Mix

From : http://busycooks.about.com/od/homemademixes/r/spaghettimix.htm
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 1-1/3 cups
Ingredients:
1/4 cup instant minced onion
1/4 cup dried parsley flakes
1/4 cup cornstarch
1 Tbsp. dried green pepper flakes
1 Tbsp. salt
1 tsp. instant minced garlic
1/2 tsp. white pepper
1 Tbsp. sugar
1 Tbsp. dried Iralian seasoning
Preparation:
Combine all ingredients in a small bowl and blend well with wire whisk. Spoon mixture into a tightly closed container and store in a cool, dry place. Use mix within 6 months. Makes four batches of spaghetti sauce.
To make spaghetti sauce:
Brown 1 lb. lean ground beef in a large skillet over medium heat and drain well. Add 2-8 oz. cans tomato sauce, 1-6 oz. can tomato paste, 2-3/4 cups tomato juice or water, and 1/3 cup seasoning mix. Reduce heat and simmer spaghetti sauce for 30 minutes, stirring occasionally. Serves 4-6

Read More

DEEP FRIED TOFU WITH MUSHROOM SAUCE

My Clearification About All Recipes

From : Sulekha.com
Ingredients :
250 gm Firm tofu
150 ml Vegetable stock
20 gm sliced Shiitake mushrooms
1 Button mushroom- cut into 2 inch
1 thinly sliced Carrot
1 small thinly sliced Onion
1 1/2 tbsp Soy sauce
1 tbsp Cornflour
150 ml Oil

Method :
1.Wrap the tofu in a paper towel and remove the liquid and set aside for 10 minutes.
2.In a medium pot, add the vegetable stock and soy sauce, simmer over medium heat.
3.Add the carrot, shiitake mushroom, onion and button mushroom, bring to boil.
4.Mix the cornflour with 1 tbsp of water and add to the mushroom sauce.
5.Stir well the sauce and remove from heat.
6.Cut the drained tofu into halves and dust with cornflour.
7.Heat the oil and fry the tofu until turns to brown color.
8.Serve the tofu with mushroom sauce.

Read More

CRYSTAL HERB RICE PAPER ROLLS WITH PEANUT SAUCE

From : bbcgoodfood
Ingredients50g thin rice noodles
50g rocket
1 small red onion, cut into half moons
2 large carrots, cut into matchsticks
1 red pepper, cut into matchsticks
15g coriander
12 rice paper wrappers (buy them from Asian grocers and Waitrose)
a small bunch mint, stems discarded
Peanut dipping sauce
5 tbsp hoisin sauce
3 tbsp smooth peanut butter
1 tbsp sesame oil
1 tsp chilli sauce or chilli bean paste

Method
1.To make the peanut sauce mix all of the ingredients together in a small bowl. Add 3 tbsp water, mix again then pour into a serving bowl.
2.Pour boiling water over the noodles and leave for 3 minutes until soft. Rinse under cold water, drain and put on a clean tea towel and cut into pieces about 12 cm long with scissors.
3.Put the vegetables, herbs and noodles in separate piles on a tray.
4.Pour hot water into a bowl then drop in 1 rice paper and leave for about 30 seconds until softened. Remove and drain off the excess water with kitchen towel. Put 2 mint leaves on the top portion of the wrapper and a small amount of each of the vegetables, coriander and noodles across the lower middle of the circle. Bring up the lower part of the rice circle over the vegetables and then fold the sides in. Roll up into a tight spring roll. Put seam-side down on a tray then repeat for the other wrappers. Serve the rolls whole or cut diagonally just before serving with a very sharp knife. Serve with the peanut dipping sauce

Read More

DEEP FRIED TOFU MUSHROOM SAUCE

From : Sulekha
Ingredients :
250 gm Firm tofu
150 ml Vegetable stock
20 gm sliced Shiitake mushrooms
1 Button mushroom- cut into 2 inch
1 thinly sliced Carrot
1 small thinly sliced Onion
1 1/2 tbsp Soy sauce
1 tbsp Cornflour
150 ml Oil


Method :
1.Wrap the tofu in a paper towel and remove the liquid and set aside for 10 minutes.
2.In a medium pot, add the vegetable stock and soy sauce, simmer over medium heat.
3.Add the carrot, shiitake mushroom, onion and button mushroom, bring to boil.
4.Mix the cornflour with 1 tbsp of water and add to the mushroom sauce.
5.Stir well the sauce and remove from heat.
6.Cut the drained tofu into halves and dust with cornflour.
7.Heat the oil and fry the tofu until turns to brown color.
8.Serve the tofu with mushroom sauce.

Join On Google Plus
Like On Facebook
Follow On Twitter
Follow On Pinterest
Connect On Linked In

Read More

PASTA WITH TOMATO-VEGETABLE SAUCE AND RICCOTTA

From  : LHJ
Makes: 4  servings
Prep 20 mins
Cook 25 mins
Ingredients1 tablespoon  olive oil
1 cup  chopped onions
1 cup  chopped red bell pepper
1 cup  chopped green bell pepper
1 cup  chopped zucchini
1 tablespoon  minced garlic
1 28 ounce can tomatoes in juice
1/3 cup  tomato paste
1 3/4 teaspoons  salt
3/4 teaspoon  dried oregano, crushed
1/2 teaspoon  dried basil, crushed
1 pound  farfalle or bow-tie pasta
1/2 cup  part-skim ricotta cheese
2 tablespoons  chopped fresh flat-leaf parsley

Directions
1. Heat oil in a 3-quart saucepan over medium-high heat. Add onions, bell peppers and zucchini and cook 4 to 5 minutes, until tender. Add garlic and cook 30 seconds more. Stir in tomatoes with juice, tomato paste, 1-1/2 teaspoons salt, oregano and basil; bring to a boil, then reduce heat to medium-low. Cover and cook 20 minutes until vegetables are very tender.
2. Start to cook pasta according to package directions.
3. Meanwhile, combine ricotta and 1/4 teaspoon salt in a small bowl; set aside. Puree tomato sauce in blender in batches until smooth. Transfer each batch to a large bowl then return to saucepan. Bring sauce to a boil.
4. Drain pasta and toss with half the sauce (2-1/2 cups) in a large serving bowl. Divide pasta among 4 serving plates. Top with remaining sauce and ricotta; sprinkle with parsley.

Join On Google Plus

Like On Facebook

Follow On Twitter

Follow On Pinterest

Connect On Linked In

Read More

PASTA IN TOMATO-YOGURT SAUCE

From : Sailusfood
Preparation: 30 mts
Serves 3-4 persons
Ingredients:
3 cups boiled spagetti
2 tbsps olive oil
1 large onion, finely chopped
1 bay leaf
1" cinnamom stick
6-7 garlic flakes, crushed
4-5 large tomatoes, blanched, skinned and pureed smooth
2-3 tbsps hung curd/yogurt
1 tbsp finely chopped fresh parsley or coriander
1 tsp mixed dried herbs or oregano
1/4 tsp cinnamon pwd (optional)
salt to taste
freshly ground pepper as per taste
parsley/coriander for garnish
1 tbsp grated cheese for garnish

Method
1 Cook spagetti in salted rapidly boiling water until al dente, drain and keep aside.
2 Heat olive oil in a vessel, add the bay leaf, cinnamom stick, onions and crushed garlic and saute till transparent. Add tomato puree, chopped parsley, oregano, cinnamom pwd and salt.
3 Cook for 6-8 mts, stirring once in a while. Turn off heat, remove three fourth of the cooked tomato sauce from the pan and keep aside. Once cool add the smoothly beaten hung curd/yogurt and combine.
4 In the same pan, (which has approx 6-7 tbsps of prepared tomato sauce) add a tbsp of olive oil and toss the spaghetti in the tomato sauce for 2-3 minutes stirring well to coat the spaghetti with the sauce. Adjust salt, season with freshly ground pepper and sprinkle some grated cheese. Turn off heat.
5 Remove the spaghetti onto a serving dish and spoon the prepared herbed tomato sauce along the edges of the dish. Garnish with fresh parsley and grated cheese.

Note:
You can prepare this with fussili, macaroni or farfalle also. Remove bay leaf and cinnamom stick from the prepared tomato sauce before serving.

Join On Google Plus

Like On Facebook

Follow On Twitter

Follow On Pinterest

Connect On Linked In

Read More

MACARONI WITH SPINACH SAUCE

From : Kidszone
Preparation: 30 mts
Serves 3-4 persons

Ingredients:
3 cups boiled macaroni
2-3 garlic cloves, finely minced
1 bunch spinach, blanched, drained and chopped fine
2-3 tbsps grated cheese
1 1/2 tbsps butter
3/4 tbsp maida/flour
3/4 cup milk
freshly ground pepper to season
salt to taste
Method
1 Cook macaroni in salted rapidly boiling water, add a tbsp of oil and cook until al dente, drain completely. Sprinkle a tbsp of olive oil and keep aside.
2 Heat butter in a vessel, add garlic and saute for a mt. Add maida and saute for 2-3 mts. Slowly add the milk and go on combining till it forms a creamy consistency. Add spinach, 2 tbsps grated cheese, salt and pepper to taste and mix.
3 Turn off heat. Garnish with grated cheese and serve warm.

Join On Google Plus

Like On Facebook

Follow On Twitter

Follow On Pinterest

Connect On Linked In

Read More

SEASME SEED BUTTER

Ingredients
1/2 cup (125 mL) butter, softened
1/4 cup (60 mL) sesame seeds
4 tsp (20 mL) dry mustard
1 tbsp (15 mL) dried parsley
1 tsp (5 mL) dried rosemary


Preparation
Cream together butter, sesame seeds, mustard, parsley and rosemary.
Let stand for 1 hour to blend flavours.
Serve spread in grilled vegetable and alfalfa sprout sandwiches.

Tips
Keeps in refrigerator: 2 to 3 weeks
Keeps at room temperature: 2 to 4 hours

Read More

LEMON PARSLEY BUTTER

Ingredients
1/2 cup (125 mL) butter, softened
2 tbsp (30 mL) lemon juice
2 tbsp (30 mL) chopped fresh parsley
Salt and pepper, to taste

Preparation
Beat together butter, lemon juice and parsley until well conbined. Add salt and pepper to taste.
Delicate Herb butters:
Start with Lemon Parsley butter, reducing or omitting parsley if desired. Add chopped fresh herbs to taste.

Try:
-fresh mint with peas,
-fresh thyme with potatoes,
-fresh oregano with zucchini,
-fresh dill with carrots,
-fresh basil with grilled tomatoes,
-fresh rosemary with baked onions

Chill flavoured butters and roll into logs; wrap well and refrigerate. Slice to serve. Or spread on waxed paper, chill and cut into fanciful shapes with small cookie cutters.
They keep up to 1 week in the refrigerator or 1 month in the freezer. Thaw before using

Read More

CRANBERRY ORANGE BUTTER

Ingredients
1 cup (250 mL) softened unsalted butter
1/2 cup (125 mL) honey
1/2 cup (125 mL) chopped sweetened dried cranberries
2 tsp (10 mL) orange zest

Preparation
Beat together unsalted butter, honey, dried cranberries and orange zest until fluffy.
Keep cool. Spread on muffins, toasted bagels and scones.
Tips
To present as a gift, pack into elegant little candy dishes, preferably with lids.

Read More

SAVOURY WHIPPED CREAM

Ingredients
Roasted Garlic Savoury Whipped Cream:
2 whole bulbs garlic
1 tsp (5 mL) butter
Pinch of salt
1/2 cup (125 mL) Blue Cheese Savoury Whipped Cream
Blue Cheese Savoury Whipped Cream:
2/3 cup (160 mL) 35 % cream
1 oz (30 g) Canadian blue cheese
Pinch of salt

Preparation
Roasted Garlic Savoury Whipped Cream:
Cut tops from garlic bulbs so bulbs are exposed. Place butter over top and season with salt.
Roast garlic, uncovered, in preheated 350 ºF (180 ºC) oven for 35 to 40 minutes or until garlic is soft and golden. Let cool slightly and remove roasted garlic from peel. Puree with 2 tbsp (30 mL) whipped cream and salt until smooth.
Whip remaining cream until soft peaks form. Whip garlic puree into whipped cream; do not over-whip, this should take 5 seconds.
Serve a dollop over your favourite grilled meat, as a dip or as a topping for potato or other vegetables.

Blue Cheese Savoury Whipped Cream:
Crumble blue cheese into 1/4 cup (60 mL) cream and puree until smooth; add salt.
Whip remaining cream until soft peaks form. Whip cheese puree into whipped cream; do not over-whip, this should take 5 seconds.

Read More

DELICATE BUTTERMILK VINAIGRETTE

Ingredients
1/2 cup (125 mL) buttermilk
2 tbsp (30 mL) plain yogourt
1 tsp (5 mL) white wine vinegar
1 tsp (5 mL) fresh tarragon, chopped
1 garlic clove, minced
Salt and pepper, to taste

Preparation
Combine all ingredients and refrigerate for at least one hour for flavours to blend.

Tips
For a creamier vinaigrette, replace 1 tbsp of yogourt (15 mL) with 1 tbsp (15 mL) of mayonnaise.

Read More

HUMMUS

Ingredients
1 can (19 oz/540 mL) chick peas, rinsed and drained
3 tbsp (45 mL) lemon juice
3 tbsp (45 mL) olive oil
1/2 cup (125 mL) water
1 tsp (5 mL) garlic , minced
1/2 tsp (2 mL) ground cumin
Salt and pepper, to taste
3 tbsp (45 mL) plain yogurt
Fresh parsley

Preparation
In food processor, purée chick peas with lemon juice, oil, water, garlic, cumin, salt and pepper until smooth. Beat in yogurt.
Garnish with fresh parsley sprigs. Serve with fresh pita bread and your favorite vegetables.

Read More

GINGER GARLIC PASTE

Ingredients:
1 cup - ginger chopped roughly
1 cup (pods from 3-4 bulbs) - garlic flakes (big variety)
1/4 tsp - turmeric
3/4 tbsp - oil

Method
Peel the ginger and garlic.
First grind ginger for a minute with turmeric and oil and then add the garlic.
Grind to a smooth paste. Don`t use your hands to mix at any time while grinding, use a spoon.
Transfer the paste to clean airtight containers and store refrigerated.
You may use for a month if you handle it well.

Tips:
Always use a clean spoon. Never let your hand touch the insides of the mouth of the bottle while you scoop the GG paste.
Take out of the fridge only when you need and keep back immediately after you use!
Turmeric and oil gives a good colour and they serve as natural preservatives too!
Recipe courtesy: Rak`s Kitchen

Read More

MINT CHUTNEY

Ingredients
Mint leaves 3/4 cup loosely packed
Coconut, fresh grated 1/2 cup – 3/4 cup
Green chilli 6
Fried gram dal/ pottukadalai 1 tblsp
Tamarind a generous pinch
Ginger (optional) 1 small piece
Turmeric 1/4 tsp
Salt 3/4 tsp

To temperOil 1 tsp
Mustard 3/4 tsp
Urad dal 1 tsp

Method
1. Wash the mint leaves and let it retain some water. Heat a pan with oil, season with the items given under ‘To temper’ table. Transfer to a serving bowl and in the same pan, add the washed mint leaves and sauté the leaves in medium flame until it just shrinks in volume.
2. Grind coconut, green chilli, fried gram dal, tamarind, ginger (if using) and salt with little water, lastly add mint leaves and turmeric.
3. Grind until everything blends well and transfer to the serving bowl and mix well with the tempered items.

Read More

LEMONY CHUTNEY

Recipe courtesy: Rak`s Kitchen
Ingredients:
Lemon/lime 1 no. (small variety)
Red chilli 8-10  nos.(long variety)
Small onions 2 nos. finely chopped
Salt As needed

TO Temper:
Oil 2 tsp
Mustard 3/4 tsp
Urad dal 1 tsp
Curry leaves A sprig

Method:
Grind red chillies with salt and little water.
Transfer to the serving bowl and mix in the lemon juice ( adjust them lemon juice till
you don’t feel the spiciness of chillies too much,I added almost 1 and3/4 tblsp)
Temper with the tempering items given under the table and fry the onions till golden brown
Mix well and serve with idly or dosa!

Read More