Recipes On Rails: New Recipes tagged with sauce

Asian Barbecue Glaze

2012-02-08 19:34:35 UTC

Ingredients:

2.0 tablespoon Ketchup
2.0 tablespoon Hoisin Sauce
2.0 tablespoon Vinegar, Rice
2.0 tablespoon Sugar, brown
1.0 tablespoon Soy Sauce
1.0 tablespoon Oil, Sesame
2.0 teaspoon Chili Sauce Asian cilii-garlic sauce
1.0 teaspoon ginger, fresh grated

Instructions:

Whisk ingredients together

Bring to a boil and simmer till thickened (about 3 minutes.)

Servings:
Prep Time: 10 minutes
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/702

Basic Vinaigrette

2012-02-08 03:38:24 UTC

Ingredients:

2.0 tablespoon Vinegar, Wine
3.0 tablespoon Oil, Olive
1.0 pinch salt
1.0 pinch Pepper, White

Instructions:

Combine ingredients and whisk or use blender.

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/616

Bearnaise Sauce

2012-02-03 19:27:48 UTC

Ingredients:

Default
0.25 cup Tarragon
2.0 each Shallots
0.25 cup Vinegar, Champagne
0.25 cup Wine, White
3.0 each Egg Yolks
0.25 pound Butter melted

Instructions:

In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside.

Place a stainless steel bowl in a saucepan containing simmering water, or use a double boiler. Whisk the egg yolks until doubled in volume. Slowly add the melted butter, continue beating until sauce is thickened. Stir in reserved shallot reduction. Season with salt and pepper, set aside wrapped in a warm spot.

Made this for Mother's Day, 2004. Bearnaise continues to vex me.... This year, it was better with this recipe, but not what I'd call perfect. I'd stongly suggest that in the future, the tarragon/vinegar part could be done in advance, but the sauce should be made once meat is already on the plate...... I made it about an hour in advance this year, and it was like polenta by the time I wanted to serve it.... I heated it, ever so lightly over some hot water, and stirred which brought it to thick pudding texture, smooth, didn't break, but thick. When I put it over the asparagus, it didn't melt, just sat there..... Later, I heated some leftover in the microwave for 10 seconds, and that broke.....

Servings: 8
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/59

Bearnaise Sauce - TM

2012-02-08 15:19:53 UTC

Ingredients:

1.0 teaspoon Tarragon, dried
3.0 tablespoon Wine, White
1.0 tablespoon Vinegar, Tarragon
1.0 pinch Pepper, Black or to taste
1.0 each Shallots small, quartered
0.25 pound Butter
3.0 each Egg Yolks
1.0 tablespoon Lemon Juice
1.0 pinch salt

Instructions:

Thermomix

Put the shallot into the TM and pulse 4 times

Add the wine, vinegar tarragon and salt. (Can substitute 2 tsp. fresh tarragon).

Process in TM at 100C, stir speed, cap off, for 5 minutes.

Reduce to about 1 Tablespoon.

Allow TM to cool a bit.
Insert butterfly. Add remaining ingredients.

Process at 60C, speed Till thickened. If made in advance, you can hold sauce at 60C with butterfly at speed 2 for an hour or so.

Press through a fine sieve and serve.

Servings: 4
Prep Time: 15 minutes
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/626

Bechamel Sauce

2012-02-06 09:23:28 UTC

Ingredients:

500.0 gram Milk
50.0 gram Flour, all-purpose
30.0 gram Butter
0.5 teaspoon salt
1.0 pinch Nutmeg

Instructions:

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/627

Beef Gravy

2012-02-08 04:23:38 UTC

Ingredients:

Default
2.0 cup Stock, Beef homemade is best
0.25 cup Flour, all-purpose
0.25 cup Butter
0.25 teaspoon salt
0.25 teaspoon Pepper
1.0 tablespoon Milk Powder
0.125 teaspoon Thyme minced - optional
0.5 teaspoon Porcini powder optional
0.75 pound Mushrooms sliced - optional

Instructions:

Melt butter in a saucepan then add flour. Blend together until no lumps are visible. Add salt and pepper.

Cook and stir over medium heat for 5-10 minutes or until mixture starts to brown.

Disolve milk Powder in the stock.

Turn heat to low and slowly add broth, stirring constantly. Add thyme. Turn heat back up to medium and continue cooking and stirring until gravy boils and thickens. Adjust seasonings to taste.

Optionally, you can saute some mushrooms, and add them. Deglaze the pan with some cognac I also added some porchini powder...

Servings: 8
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/89

Bocci's Barbecue Sauce

2012-02-06 14:57:15 UTC

Ingredients:

4.0 clove Garlic
2.0 each Onion or one large, quartered
45.0 gram Butter
900.0 gram Catsup
150.0 gram Sugar, brown
100.0 gram Teriyaki Marinade See Recipe
1.0 teaspoon Chili powder
1.0 tablespoon Dijon Mustard Powder

Instructions:

To peel garlic, process in TM, at speed 4, reverse, for 7 seconds to loosen the skin. Cut garlic in half, root to tip. Remove the center germ or sprout if green. Process the onion and garlic in the TM at speed 5 for 7 seconds.

Add the butter and process for about 15 minutes at speed 1 at 100C

Insert butterfly, and add remaining ingredients. Process at speed 3 for 5 seconds to integrate everything. Process for 45 minutes at stir speed at 100C

Reserve any leftovers in a sealed glass jar in the refrigerator, should keep several weeks.

Servings: 0
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/635

Brown Sauce

2012-02-04 04:23:27 UTC

Ingredients:

1.0 each Carrot chunked
1.0 each Leek chunked
1.0 rib Celery chunked
1.0 each Onion chunked
2.0 each Shallot chunked
2.0 clove Garlic smashed
2.0 ounce Butter
1.0 cup Wine, Red
5.0 quart Stock, Beef
1.0 cup Flour, all-purpose toasted
1.0 cup Tomatoes, Ground
4.0 ounce Butter
4.0 sprig Thyme
2.0 each Bay Leaves

Instructions:

Coarsely chop the veggies

Saute the veggies in the first butter (2 oz/ 1/2 stick)

Saute for about 20 minutes or till the veggies start to caramelize.

As veggies saute, melt the 2nd butter (1 stick) and add the toasted flour. Flour can be toasted by baking at 375F stirring frequently.

Heat the butter/flour mixture (roux) until it darkens, but doesn't burn.

Add the wine and stock to the veggies. Bring to a simmer.

Add 2 quarts of the simmering stock to the roux. Incorporate with a whisk so there are no lumps

Add the tomatoes to the roux mixture and stir.

Add the roux mixture to the remaining simmering stock together with the herbs. Be sure to clean out the pot. Simmer for about 2 hours or until reduced by a third. Strain and chill.

Servings: 50
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/671

Butter Sauce (Beurre Blanc)

2012-02-03 19:37:44 UTC

Ingredients:

1.0 each Shallots Large - minced
2.0 tablespoon Tarragon minced
0.25 cup Wine, White
0.25 cup Vinegar, White Wine
0.25 pound Butter

Instructions:

Finely mince the shallot (use two if they're smaller. You want about a quarter cup) and the fresh tarragon.

Place the shallots, tarragon, vinegar and wine in a sauce pan.

Reduce until the liquid is almost totally evaporated.

Remove from heat, and stir in butter, a chunk at a time. You want to cream the butter, but not truly melt the butter, so keep stirring the sauce.

Continue adding butter ...

... until you have sufficient sauce.

Strain the sauce through a fine sieve, pressing on solids to extract everything.

Servings: 8
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/600

Caramel Pecan Sauce

2012-02-06 09:21:41 UTC

Ingredients:

4.0 tablespoon Butter
1.0 cup Sugar, brown, solidly packed
1.0 cup Cream, Heavy
2.0 each Egg Yolks
1.0 pinch salt
0.5 cup Pecans

Instructions:

Separate the eggs.

Toast the pecans.

Melt the butter in a saucepan.

Add the sugar, cream, egg yolks and salt.

Bring to a boil, and allow to boil till thickened, about 1 minute.

Remove from heat, stir in pecans, and allow to cool to room temperature.

Servings: 12
Prep Time: 15 minutes
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/562

Caramel Sauce

2012-02-03 19:31:38 UTC

Ingredients:

Default
1.5 cup Sugar
1.25 cup Cream, Heavy

Instructions:

Put sugar in a saucpan and barely cover with water. Bring to a boil, and cook till desired color. Stir to avoid burning the sugar. Careful, as the sugar will burn bad, and it turns color quickly. If it gets too dark, it will taste burned.

Slowly add the cream, carefully to avoid splatter. Cook cream and sugar for a few minutes. Cool.

Servings: 12
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/51

Chicken Jus

2012-02-06 09:22:44 UTC

Ingredients:

1.0 tablespoon Oil, Olive
1.5 pound Chicken Backs rinsed
1.0 pound Carrot chunked
0.5 pound Onion coarse dice
8.0 sprig Thyme fresh
0.5 cup Vinegar, Wine
3.0 cup Stock, Chicken

Instructions:

Pre-heat the oven to 400 degrees. On top of the stove, heat a heavy roasting or braising pan over medium-high heat. Add the oil and chicken bones and cook, stirring, just until well browned.

Coarsely chop the carrots and onion. You want about 6 chicken backs, more if small, less it really big.

Roast in the oven for about 15 minutes. Add carrots and onions and continue roasting until bones and veggies are well caramelized. Then remove from oven and add thyme and stock.

Simmer over medium heat till reduced to about a cup.

Strain through chinois or very fine sieve, pressing on solids to extract as much as possible.

Servings: 8
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/601

Cream Sauce for Mushrooms

2012-02-03 19:33:57 UTC

Ingredients:

Default
0.5 clove Garlic
1.0 ounce Shallots
1.0 tablespoon Vinegar, White Wine
1.0 tablespoon Wine, White
0.5 cup Cream, Heavy

Instructions:

Cook some garlic and shallots in some white wine vinegar and some white
wine. When almost dry, add heavy cream. Sauce the side of the plate with
the shrooms in the middle

Servings: 1
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/31

Dashi Sauce

2012-02-03 19:36:41 UTC

Ingredients:

Sauce
1.0 cup Dashi
0.5 cup Mirin
0.25 cup Soy Sauce, white
3.0 tablespoon Saikyo Miso see recipe
1.0 teaspoon Yuzu Juice

Instructions:

Simmer the ingredients gently for about tem minutes and taste. You are looking for just the right balance (to your taste) of salt, sweet and tang from the yuzu. To adjust the sweet add some of the reserved Saikyo Miso or a bit of sugar, for salt, add salt. Be careful with the yuzu as the flavor can be very dominating. Its better to start with less and bring it up gradually to get it where you want it to be.

Servings: 10
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/504

Garlic Paste

2012-02-03 19:38:12 UTC

Ingredients:

Default
1.4 pound Garlic
200.0 milliliter Oil, Olive
1.0 teaspoon salt

Instructions:

peel and rough chop the garlic. Put garlic, salt, and oil in the beaker and freeze.

Servings: 1
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/56

Gorgonzola Sauce

2012-02-08 14:26:43 UTC

Ingredients:

Default
2.0 ounce Shallots
2.0 tablespoon Butter
0.5 cup Wine, White
0.5 cup Stock, Chicken
6.0 ounce Cheese, Gorgonzola
1.5 cup Cream, Heavy
4.0 ounce Marscapone

ThermoMix Recipe
60.0 gram Shallots or leeks
60.0 gram Butter
100.0 milliliter Wine, White
100.0 milliliter Stock, Chicken
170.0 gram Cheese, Gorgonzola
350.0 gram Cream, Heavy
100.0 gram Marscapone or cream cheese

Instructions:

ThermoMix:

Clean the shallots or leeks (here I'm using leeks). Cut into quarters.

With TM set to speed 7 for 5 seconds, and running, drop shallots or leeks through lid onto blades.

Scrape down the shallots/leeks. Add butter and process for 5 minutes at 90C at speed 1.

Add white wine.

Process at 100C for 6 minutes at speed 1, or until most of the wine is evaporated. Can use Varoma temp. if you watch it and make sure it doesn't burn.

Add stock. Process at 100C for 6 minutes at speed 1, or until most of the stock is evaporated. Can use Varoma temp. if you watch it and make sure it doesn't burn.

Add Gorgonzola, marscapone (or cream cheese) and heavy creamm. Process at 90C for 15 minutes at speed 2.

Adjust seasonings (I usually don't need to add anything). Give it a spin at speed 7 for about 3 seconds to makes sure all the cheese is dissolved. Enjoy.

Lobster Ravioli with Gorgonzola Sauce.

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/1

Grape Sauce

2012-02-03 19:28:57 UTC

Ingredients:

0.7 pound Grapes, Red sliced in half
1.0 each Onion 1/4" dice
0.5 cup Wine, White Vermouth
3.0 tablespoon Butter

Instructions:

Dice the onion and slice the grapes

Head a pan over high heat. Add the onions and 1 tablespoon of the butter.

When the butter has melted and the onion starts sizzling, add the wine.

Reduce until the wine is almost gone.

Add the grapes and a couple grinds of black pepper.

Continue to cook over high heat until the grapes start to release their juice and soften a little.

Remove from heat, and stir in remaining butter, stirring constantly till the butter is emmulsified. If using the sauce with the grape chicken, pour any collected chicken drippings into the sauce before serving, and stir to incorporate.

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/564

Honeygar

2012-01-25 09:39:23 UTC

Ingredients:

Sauce
1.0 cup Vinegar, Wine
0.25 cup Honey

Instructions:

Combine both ingredients in a saucepan, and bring to a boil. Allow to simmer for 30 minutes or until thickened.

Servings: 8
Prep Time: 35 minutes
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/492

Lobster Buttter

2012-01-30 04:00:10 UTC

Ingredients:

1.0 each Onion small, diced
1.0 rib Celery diced
1.0 clove Garlic minced
1.0 each Carrot peeled, minced
1.0 teaspoon Thyme fresh, minced
1.0 teaspoon Tarragon fresh, minced
1.0 each Bay Leaves
1.5 pound Lobster
2.0 tablespoon Cognac
3.0 tablespoon Tomato Paste
2.0 pound Butter unsalted

Instructions:

Clean and prepare the first 6 ingredients.

We only need the lobster shell and legs. To prepare the lobster, you can either cook it whole and reserve the meat for another purpose, or cut it up raw. I needed raw meat to make the lobster ravioli, so I cut it up whole.

To quickly kill a lobster, place the point of the knife at the first seam behind the eyes (about an inch or more back).

Pierce the shell, straight down, and then cut forward between the eyes. Then cut the remaining body in half.

Coarsly chop up the shell. You need the proper knife for this; I'm using a Japanese style deba. Then finish chopping the shell in a food processor. The finer the shell, the better.

In a large saucepan, melt some of the butter (about two tablespoons). Add the first 7 ingredients and saute over high heat for about 3 minutes, stirring constantly. Add the lobster shells and the cognac, and stir for another 3 minutes. Lower the heat and add the butter and tomato paste. Simmer for about 3 hours. Strain, pressing on the solids. Then, strain again through a triple thickness of damp cheesecloth.

Servings: 12
Prep Time: 4 hours
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/559

Lobster Sauce

2012-02-06 09:21:37 UTC

Ingredients:

0.25 cup Butter, Lobster see recipe
0.25 cup Flour, all-purpose
2.0 cup Stock, Chicken
0.5 cup Cream, Heavy

Instructions:

Melt the lobster butter in a saucepan.

Add the flour and cook, stirring for a few minutes.

Regarding the stock, I had used some canned frozen lobster for the lobster ravioli recipe, so I squeezed out the juice/broth from there and reserved it. That gave me about 1 cup of stock, and I added another cup of chicken stock. You can use all chicken stock, but it won't be quite as pink, or have the same lobster flavor. If you should be fortunate to have lobster stock, feel freeze to use it. Add the stock to the butter and flour.

Stir in the cream and adjust seasonings with salt and pepper. You could spice it up with a little cayenne if you want.

Servings: 8
Prep Time: 30 minutes
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/561

Mayo

2012-02-06 22:36:27 UTC

Ingredients:

Default
2.0 each Egg
3.0 cup Oil, Canola
2.0 tablespoon Vinegar, Cider
1.0 teaspoon salt
1.0 teaspoon Pepper, White

Instructions:

beat eggs in blender
make sure oil and eggs are the same temperature. Add oil slowly, in small stream add remaining ingredients and mix

You can add fresh tarragon if you like. Mince it, and add it to the processor early on.

Servings: 1
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/25

Meat Sauce

2012-02-06 09:22:52 UTC

Ingredients:

0.25 pound Mushrooms trimmed
1.0 each Bread slice fresh
2.0 tablespoon Milk
1.0 pound Ground Beef 85% lean
1.0 tablespoon Oil, Olive
1.0 each Onion Large, minced
6.0 clove Garlic minced
1.0 tablespoon Tomato Paste
1.0 can Tomatoes, Diced 14.5 oz can
1.0 tablespoon Oregano fresh minced
1.0 can Tomatoes, Crushed 28 oz. can
0.25 cup Cheese, Parmesan grated

Instructions:

Assemble ingredients

Coarsly chop the mushrooms.

Then process the mushrooms in a food processor, and reserve.

Without cleaning processor bowl, add the bread, milk, 1/2 teaspoon salt, and black pepper to taste.

Process until a paste is created.

Add the beef and process until all is well combined. About 6 pulses.

Finely dice the onion.

Heat the oil in a large saucepan over medium high heat. Add onion and mushrooms. Cook till veggies start to brown, and leave a fond on the bottom of the pan.

Add garlic and tomato paste. Cook till tomato paste starts to brown.

Add the liquid from the diced tomatoes and the oregano (reserve some of the oregano). Use the liquid to deglaze the pan, scraping up all brown bits.

Stir in the meat mixture, breaking up any chunks of meat. Cook until meat loses its color, but don't brown the meat.

Add the diced and crushed tomatoes.

Reduce heat to low, and simmer.

After about 30 minutes, when sauce thickens, stir in the cheese and reserved oregano. Adjust seasonings and serve.

Servings: 8
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/603

Pizza Sauce - Small

2012-01-30 06:41:03 UTC

Ingredients:

1.0 can Tomatoes, Ground Tuttorosso blue label
8.0 gram Sugar
4.0 gram salt
15.0 gram Basil, Fresh minced

Instructions:

Mix all ingredients

Servings: 1
Prep Time: 15 minutes
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/566

Raspberry Vinaigrette

2012-02-06 09:24:26 UTC

Ingredients:

1.5 cup Raspberries fresh
2.0 tablespoon Vinegar, Sherry Wine
2.0 tablespoon Lemon Juice fresh
1.0 teaspoon Shallot minced
0.125 teaspoon mustard powder
0.5 cup Oil, Olive
0.125 teaspoon salt
0.125 teaspoon Sugar
3.0 sprig Thyme minced leaves

Instructions:

Mash the raspberries in a strainer over a bowl to collect the juice. Dispose of the seeds.

Place all the ingredients in the TM (or a blender) and process for about 5 seconds at speed 5.

Servings: 8
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/643

Rosemary Oil

2012-02-03 19:35:44 UTC

Ingredients:

Default
0.33 pound Oil, Olive
2.0 tablespoon Rosemary - Fresh
2.0 clove Garlic

Instructions:

Slowly warm the extra virgin olive oil with 2 tablespoons rosemary
(or given amount of dried rosemary) and 2 garlic cloves until the
garlic begins to color, about 3 minutes. Turn off the heat and set
aside until needed. (Watch the garlic so that it doesn't burn or
it will become bitter.)

Servings: 1
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/37

Saikyo Miso

2012-02-06 09:20:04 UTC

Ingredients:

Marinade
0.5 cup Sake
0.75 cup Mirin
1.25 cup Sugar
2.0 cup Miso, white (shiro)

Instructions:

Combine miso and sugar in the top of a double boiler. Add sake and mirin, and whisk to combine, using a heavy whisk.

Cook over boiling water, stirring frequently until sugar is dissolved and the color begins to darken, 30 to 45 minutes. Remove from heat, and cool.

Servings: 1
Prep Time: 1 hour
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/503

Scallop Based Sauce

2012-02-03 19:37:43 UTC

Ingredients:

3.0 cup Wine, White
3.0 each Shallots minced
5.0 sprig Thyme
1.0 each Bay Leaves
0.25 pound scallops, sea minced
0.25 cup Cream, Heavy
0.5 cup Butter
1.0 tablespoon Vinegar, Champagne
1.0 tablespoon Lemon Juice more to taste

Instructions:

Put the wine, shallots, thyme, bay leaf, and scallops in a sauce pan and simmer over medium heat till reduced by half.

Add the cream, and reduce again till thickened.

You can prepare ahead up to this point. When ready to serve, warm sauce, and whisk in the butter a little at a time till each addition is incorporated.

Whisk in the vinegar. Add lemon juice and salt to taste. Strain and serve.

Servings: 8
Prep Time: 1 hour
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/581

Sicillian Pizza Sauce

2012-02-06 09:21:46 UTC

Ingredients:

1.0 recipe Pizza Sauce - Small
1.0 each onion, chopped Large
0.5 cup Oil, Olive

Instructions:

Chop the onion and saute till soft in the olive oil (about 15 minutes)

Mix the oil and onion mixture into the pizza sauce.

Servings: 1
Prep Time: 30 minutes
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/567

Stufato Sauce

2012-02-06 09:24:30 UTC

Ingredients:

40.0 gram Shallots
10.0 gram Garlic
50.0 gram Oil, Olive
1.0 can Tomatoes drained 28oz.
0.25 teaspoon salt
0.5 teaspoon Sugar
2.0 tablespoon Butter
0.25 cup Basil, Fresh chopped

Instructions:

Clean the garlic and the shallots.

Add olive oil to the ThermoMix. Set ThermoMix to speed 7 for 5 seconds. Drop garlic and shallots onto spinning blades through hole in the lid. Process for 5 minutes at 100C at speed 2. (If you don't have a ThermoMix, mince shallots and garlic. Saute in olive oil till soft and fragrant.)

Add 1 can of drained whole tomatoes, the salt, sugar, and black pepper to taste (can add some pepper flakes if you want it spicier). Process at 90C for an hour at speed 2.

Add butter and process at speed 5 for 5 seconds. Add basil and process at speed 3 reverse for 5 seconds. Adjust seasonings and use.

Servings: 6
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/645

Teriyaki Marinade

2012-02-06 22:36:29 UTC

Ingredients:

Default
0.5 cup Soy Sauce
0.5 teaspoon Ginger
0.5 teaspoon Onion Powder
0.125 teaspoon Garlic Powder
0.25 cup Pineapple Juice

Instructions:

Combine ingredients. Use sauce to marinate chicken, pork chops, spare ribs, even hamburger patties. Marinate at least 1 hour. Cook on covered grill, basting occasionally with teriyaki sauce.

Servings: 8
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/442

Tomato Jam

2012-02-03 09:16:57 UTC

Ingredients:

Default
4.0 cup Tomatoes
0.25 cup Ginger
1.0 tablespoon Garlic
0.25 cup Lemon Juice
2.0 each Cinnamon Sticks
0.33 cup Sugar, brown
0.5 teaspoon Cumin
0.06 teaspoon Pepper, Red
0.25 cup Honey

Instructions:

Skin, seed, and dice the tomatoes.

Saute ginger (peeled and minced) and garlic (minced) in some oil, at medium low, until soft (about 5 minutes). Add lemon juice and the cinnamon sticks. Saute until liquid is gone.

Add remaining ingredients, except the honey, and simmer until tomato juices have evaporated (35 - 40 minutes). Stir often or sugar will burn.

Remove from the heat and stir in the honey. Season with salt and pepper.

Servings: 20
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/49

Tomato Sauce

2012-02-03 17:31:34 UTC

Ingredients:

Main
5.0 pound Bones, beef cleaned and rinsed
4.0 each Carrot chopped
1.0 bunch Celery chopped
6.0 each Onion very large onions - chopped
6.0 can Tomatoes, 7-11
0.3 pound salt
0.4 pound Sugar
10.0 gram Pepper, Black
67.0 gram Garlic Powder
2.25 cup Cheese, Parmesan grated
0.5 cup Oregano slightly heaping
0.5 bottle Wine, Red

Instructions:

Assemble the ingredients (bones are missing from the picture and I have used the fresh oregano option.)

Brown bones in oven at about 450ï¿ƒï¾ƒï¿¢ï¾€ï¾šï¿ƒï¾‚ï¿‚ï¾°F Add one of the onions, some celery and one of the carrots as the bones roast. Meanwhile, saute the chopped veggies in some olive oil. As they finish cooking, add the bones and roasted veggies. Bones should be brown and veggies starting to carmelize.
Deglaze roasting pan with some red wine. Add deglaze liquid to the veggies and bones.

Put the tomatoes in a large pot. Rinse the cans into one of the cans with hot water. Add the sugar and salt to the hot water and stir to disolve. Add to the sauce. Add the bones deglazed veggies, and remaining ingredients and simmer for hours.

Remove bones and process through food mill.

Process in pressure cooker. 15# pressure for 10 minutes for quarts. 10# pressure for 10 minutes for pints.

Servings: 1
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/8

White Sauce

2012-02-06 09:23:31 UTC

Ingredients:

500.0 gram Stock, Chicken
50.0 gram Flour, all-purpose
30.0 gram Butter
0.5 teaspoon salt
50.0 gram Cream, Heavy

Instructions:

Place the first 4 ingredients into the TM bowl, and process at 90C, speed 4 for 7 minutes. Stir Cream in.

Adjust seasoning with salt and freshly ground white pepper.

Servings: 6
Prep Time: 15 minutes
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/628

Yellow Mole

2012-02-03 09:16:47 UTC

Ingredients:

4.0 clove Garlic minced
0.25 cup Almonds slivered
1.0 cup Onion chopped
2.0 cup Pepper, Bell yellor or orange, chopped
0.5 teaspoon Tumeric
0.5 teaspoon Fennel
0.5 teaspoon Coriander ground
0.5 teaspoon Cumin
0.5 teaspoon Oregano
1.0 each Cinnamon Sticks
1.25 cup Coconut Water
0.5 cup Tomatillo chopped

Instructions:

Saute the garlic and almonds in some oil for one minute over medium heat.

Add onion, peppers and saute briefly. Discard the cinnamon stick, and add the tomatillo. Puree in a blender until very smooth

Discard the cinnamon stick, and add the tomatillo.

Puree in a blender until very smooth

Servings: 8
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/538