2/3 stick butter
1 chopped onion
1 1/2 tbsp Worcestershire sauce
1/2 tsp salt and pepper
1 1/2 tbsp catsup
1 (4 oz) can mushrooms
1/2 cup water
Saute onions in butter, add remaining ingredients and simmer.
Serve over grilled steaks.
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2. Steak Dipping Sauce -Elizabeth Rinder
- 1 cup ketchup
- 1/2 cup onion, coarsely chopped
- 1 large clove garlic
- 1/4 cup water
- 1/4 cup Worcestershire sauce
- 1/4 cup lemon juice
- 1/4 cup white vinegar
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoons prepared mustard
Combine all ingredients in saucepan and simmer uncovered for 30 minutes or until it reaches a good consistency, stirring occasionally. Cool. Strain to remove onion and garlic. Store in refrigerator. When cooked this steak sauce is brown and tastes almost like A-1 sauce.
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3. Theresa Bessett's Salad Dressing- Elizabeth Rinder
1/4 cup Olive oil
Red Wine Vinegar
1/4t salt
Pepper to taste
1 crushed garlic clove
Grind garlic w/salt...sort of making garlic salt. Add 1/4 cup olive oil, add vinegar to coat bottom of cup (can add more according to your taste), add pepper. Stir.
Let sit for at least 10 mins. Remove garlic. Serve.
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4. Cocktail Sauce-Elizabeth Rinder
1cup ketchup
2T Worcestershire sauce
2T lemon juice
2T horseradish
salt to taste
Tabasco sauce to taste
Combine ingredients. Keep refrigerated at least 1 hour before serving.
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5. Easy Alfredo Sauce: Terri English
1 pint heavy whipping cream
1/2 cup butter
1 1/2 cups grated parmesan cheese
Mix into a saucepan, heat until well blended and smooth, remove and let sit, sauce will thicken.
To make chicken Alfredo serve over fettuccine noodles and my chicken us simple:
Marinate 4-6 chicken breasts in zesty Italian for 1-2 days, grill and slice! So tender and yummy!!!
--I love garlic so we add a little garlic salt/powder to the sauce!
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6. Greek seasoning -Stephanie King
2 teaspoons salt
2 teaspoons dried oregano
1-1/2 teaspoons onion powder
1-1/2 teaspoons garlic powder
1 teaspoon cornstarch
1 teaspoon pepper
1 teaspoon beef bouillon granules, (or pareve bouillon)
1 teaspoon parsley flakes
1/2 teaspoon ground cinnamon
1/2 teaspoon sugar
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7. Great Glaze for pound cakes and cookies:
Honey Glaze
1/4 cup honey
2 tbs sugar
1 tbs butter
Combine in saucepan and bring to a boil. Use while warm. Will keep in fridge for up to 2 weeks. Also good if you sprinkle with chopped nuts or cinnamon and sugar.
-Use melted chocolate to dip cookies in.
-Jams and preserves make great toppings for shortbread cookies.
Sugar Cookie Icing
2 large egg whites
3 cups powdered sugar
1 tbs lemon juice
Beat until stiff. Color with food coloring if desired. Use in warm room, icing hardens quickly.
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8. Pesto mayo spread -Elizabeth Ergle Rinder
2TPesto (or more to your liking)
1/4 cup Dukes mayo
Combine and chill.
Good for burgers and such. Way tasty!
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9. Steak Marinating Ideas:
-Janet Pepper Alexander-- I've always loved using a grilling seasoning, with a beer and Worcestershire as the marinade. Yummy!
-Vanessa Claros De Garcia-- I think the beer gives it such great flavor!
-Leslie Stevens Veronee --salt water & Worcestershire!!
-Jill Brown Kee --1/4 cup brown sugar, 1/4 cup teriyaki, 1/4 cup beer (red killian dark beer) THE BEST!!!!
-Tj Hutcherson-- I use about 2 Tbsp Dale's seasoning with about 1/4 cup Worcestershire Sauce...doesn't have to marinate this way, but gives an excellent flavor!
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10. Mustard Sauce (great for pork, ham, etc) –April Cullum
3/4 cup sour cream
1/3 cup mayo
2 tbsp prepared mustard
1/4 tsp salt
1/4 tsp sugar
Mix well. Serve cold with pork, ham, etc...
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11.Spread for Bread-Gennie Cook Raborn
8oz cream chz
1 pack dry italian dressing
1 teas. mayo
mix all ingredients together. spread on any bread. I use Philisbury french loaf
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12. Hotdog Chili- Melissa Rains Tindall
1lb ground chuck
1 8oz tomato sauce
1 onion
1/2 tsp red pepper
1 tsp worche sauce
1 tsp salt
1-2 tsp chili powder
1/2 garlic salt
mix all ingredients and simmer for 30mins
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13. Bonefish House Dressing -Amanda Perkins
2/3 cup extra virgin olive oil
1/4 cup granulated sugar
3 tablespoons water
2 tablespoons white wine vinegar
4 teaspoons minced garlic
1 tablespoon Grey Poupon Dijon mustard
2 teaspoons lime juice
2 teaspoons lemon juice
2 teaspoons minced fresh parsley
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
Whisk all ingredients in medium bowl. Microwave on high 1 minute or till mixture bubbles rapidly around edge of the bowl. Remove bowl from microwave and whisk 1 minute until mixture forms an emulsion. Cover and chill tor 1 hour before serving.
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14. Homemade Vanilla Extract (Oprah magazine)-Rissa Keller
2 vanilla beans
4 ounces good-quality vodka
Directions
Place beans in a small, clean jar (such as the one they were sold in); beans may be folded in half but not split. Cover with vodka, and tightly seal jar.
Allow to steep at least 2 weeks or up to several years. If infused for only 2 to 3 weeks, vanilla vodka can be used in cocktails (such as Vanilla-Mint Cordials). The longer it sits, the more concentrated the vanilla flavor becomes. To remove seeds for cooking use at any point, take beans out of jar, cut off one end, and pour out seeds; return empty pod to jar to continue steeping.
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