1 (10 ounce) package frozen raspberries
2 tablespoons sugar
2 teaspoons corn starch
1/2 cup water
1/4 teaspoon lemon juice (optional)
In a medium saucepan, combine the raspberries, sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds. Stir in lemon juice if using or make this an adult sauce and stir in a tablespoon of Chambord.
1 cup hot milk
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon pepper
Scald the milk
Melt the butter in a medium saucepan over low heat. Add the flour and stir continuously.
Stir in the hot milk gradually while constantly stirring until the mixture thickens. If sauce is lumpy, beat well with a rotary beater. Season and serve hot over meat, fish, poultry or your favorite vegetables.
You will need
3 1/2 to 4 pounds meaty beef bones, cut into 2- to 3-inch pieces
2 tablespoons vegetable oil
3/4 cup dry red drinking wine
2 1/2 cups low-sodium beef broth
1 teaspoon kosher salt, plus more as needed
1/8 teaspoon freshly ground black pepper, plus more as needed
Let’s make it:
Set a fine-mesh strainer over a medium saucepan; set aside. Liberally season the beef bones with salt and pepper.
Heat the oil in a Dutch oven or large, heavy-bottomed pot with a close fitting lid over medium-high heat until shimmering. Add half of the bones and sear until golden brown on all sides, adjusting the heat as needed so the bottom of the pan does not burn, about 6 to 8 minutes total. Remove the bones to a large plate and repeat with the remaining bones. You should do this in stages as too many bones will lower the heat of the oil.
Add the wine and simmer. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Continue until the wine is reduced by half, about 3 to 4 minutes.
Place the bones and any accumulated juices on the plate, back into the pot. Add the beef broth, measured salt, and measured pepper and bring to a boil. Reduce the heat to low, cover, and simmer until the jus is deeply flavored, about 15 minutes. Uncover, increase the heat to medium, and simmer until the liquid is reduced to about 2 1/2 cups, about 10 minutes.
Remove the bones. Pour the jus through the strainer and discard the contents of the strainer. Let the jus sit until the fat rises to the surface, about 5 minutes. Using a spoon, skim off and discard the fat. Taste and season with salt and pepper as needed. Cool to room temperature and refrigerate tightly covered until ready to serve. To reheat, bring to a simmer over medium heat.
2 tablespoons prepared horseradish
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
3 tablespoons mayonnaise
1/8 teaspoon ground red pepper
1/2 cup sour cream
Combine all ingredients until well blended. Chill until ready to use.
2 tablespoons peanut oil
1 tablespoon margarine
1 large onion, chopped
1 tablespoon minced fresh ginger root
2 tablespoons minced garlic
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
2 tablespoons ground coriander
2 tablespoons ground cumin
1/4 teaspoon ground turmeric
1 teaspoon cayenne pepper
2 serrano chile peppers, seeded
1/2 cup fresh cilantro
1/2 cup yogurt, whisked until smooth
3 cups water
Heat oil and margarine in a small skillet over medium high heat. Add onion and saute until very brown, around 10 to 15 minutes. Make sure they are very brown or the sauce will not taste right.
Add ginger and garlic to onion and saute for an additional 2 minutes. Place the onion/ginger/garlic mixture in food processor until smooth. Do not wash out the food processor yet.
Place onion mixture in a large saucepan. Stir in the cinnamon, black pepper, coriander, cumin, turmeric and cayenne pepper and cook over low heat until mixture is thick and has the consistency of a paste.
Puree tomatoes, chile peppers and cilantro in food processor until smooth. Add to onion mixture and stir well over low heat, cooking off moisture from tomatoes and cilantro. Add yogurt a little bit at a time, stirring constantly to avoid curdling.
Blend the whole mixture in food processor to puree it (for a very smooth sauce). Return to saucepan, add water and increase heat to high; bring sauce to a rolling boil. Cover saucepan and boil for 3 to 5 minutes. Reduce heat and simmer until desired consistency is reached.
1 tablespoon olive oil
2 tablespoons Italian Seasoning Mix
2 cans (14.5 ounces each) diced tomatoes in sauce
1/2 teaspoon salt
1/4 teaspoon sugar
Hot cooked pasta
1. Heat oil over medium heat in 3-qt. Saucepan. Stir in seasoning mix; stir constantly 1 minute. Add tomatoes, salt and sugar. Bring to a boil. Reduce heat; simmer, uncovered, 20 minutes or until slightly thickened. Serve over hot cooked pasta, if desired.
Yield: 3 1/2 cups, 7 servings of 1/2 cup
3 egg yolks
2 tbsp. lemon juice
1/4 tsp. salt
Dash of crushed red pepper
1/2 cup of unsalted butter
You will use a blender for making this sauce.
Put the first 4 ingredients in blender jar. Melt the butter in (a microwave bowl) the microwave slowly until melted. I do 10 seconds at a time until the butter is melted.
Remove the cover of the blender, or the rubbner center part of the top. You will need to pour butter into the egg mixture. Blend on the high speed setting for just a couple of seconds. Seriously, just 2 or 3 seconds is enough.
Using the high speed pour in hot butter in a thin, steady stream. It will take about 30 seconds. You are done. Discard any residue in the bottom.