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Category: Sauces and Dips (Page 1 of 8)

Pimento Spread Recipe

Ingredients:
1 package (8 oz.) cream cheese, softened to room temperature
1/4 cup mayonnaise
2 oz. diced pimentos, drained
3 tablespoons sliced green onions
1/4 teaspoon hot pepper sauce (optional)

Instructions:

Mix cream cheese and mayonnaise in small bowl with electric mixer on medium speed until well blended.

Stir in pimentos, green onions and hot pepper sauce.

Cover and refrigerate at least 1 hour for flavors to blend.

Spread on cucumber slices or celery.

Makes 12 servings of 2 tablespoons each.


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Spinach Vegetable Dip Recipe

Ingredients:
1 pack frozen chopped leaf spinach
1 pint mayonnaise (16 oz)
1 cup sour cream (8 oz.)
1/2 cup chopped onions

Instructions:

Thaw and drain spinach well. Thoroughly mix all ingredients together.

Chill, for best results, chill overnight.

Serve with fresh cut vegetables – celery, green peppers, mushrooms, cucumbers, radishes, asparagus or raw or lightly steamed green beans or cauliflower.


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Broccoli in Cream Sauce Recipe

Ingredients:
8 oz broccoli
2 tablespoons butter
1/3 cup cream
1 tablespoon shredded swiss
1/2 cup shredded cheddar
Dash salt
Dash pepper
Dash garlic powder

Instructions:

Steam the broccoli.

Melt the butter and cream in a saucepan. Over low heat, add in the swiss and cheddar cheese, plus salt, pepper and garlic to taste. The sauce should be soupy.

Blend the broccoli in with the sauce and serve.

Note if you have fresh garlic, then instead of using the garlic powder you can cut up a clove of garlic and saute that first in the butter.

Makes 4 servings

Use the same sauce over cauliflower or asparagus.


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Mayonnaise Dressing Recipe

Ingredients:
2 egg yolks
1 teaspoon Dijon mustard
1 tablespoon lemon juice
3/4 cup olive oil

Instructions:

Whisk together 2 egg yolks, 1 teaspoon Dijon mustard and 1 tablespoon lemon juice for 30 seconds, or until light and creamy. Add 3/4 cup olive oil, about a tsp. at a time, whisking continuously. You can add the oil more quickly as the mayonnaise thickens.  Season, to taste, with salt and white pepper.

Alternatively, place the egg yolks, mustard and lemon juice in a food processor and mix for 10 seconds. With the motor running, add the oil in a slow, thin stream. Season to taste. Makes about 1 cup.

0 g. Carbohydrates


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Asparagus in Cream Sauce Recipe

Ingredients:
1-1/2 pounds fresh asparagus, trimmed and cooked
3/4 cup sour cream
2 eggs, slightly beaten
1/2 teaspoon lemon juice
Dash cayenne pepper – to taste
Salt & white pepper – to taste
Dash paprika – to taste

Instructions:

Arrange asparagus in one or two layers in an oven-proof baking dish. Please in a warm oven about 200 degrees F to heat while making sauce

Boil about 1 inch of water in the bottom of a double-boiler.

Whisk together sour cream and eggs in cold pan. Place over the boiling water, taking care that the water does not touch the top pan and stir in the lemon juice and cayenne.

Cook while whisking until the sauce thickens. Season lightly with salt and white pepper.

Pour sauce over asparagus, sprinkle lightly with paprika, and serve.


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Creamy Mushroom Sauce Recipe

Ingredients:
1 oz. of butter
11 oz. of small button mushrooms, sliced
2 tablespoon of white wine
1/2 cup chicken stock
1/2 cup cream
1 clove garlic, crushed
1 tablespoon chopped chives

Instructions:

1. Pan-fry the chicken or meat in a little oil or butter. Remove from the pan, cover with foil and keep warm. Add the butter and mushrooms to the pan juices and stir over medium heat for 5 minutes, or until soft and golden.

2. Add the wine, stock, cream and garlic, and bring to the boil. Cook for 5 minutes, stirring constantly, until the sauce thickens slightly. Stir in the chives and serve immediately.

1 g. Carbohydrates


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Cheese Log Recipe

Ingredients:
1/2 lb New York Sharp Cheese
1/2 lb Pimento cheese
1/2 lb Cream cheese
2 Garlic cloves
2 teaspoons Worcestershire sauce
1/4 teaspoon Red pepper
2 tablespoons Mayonnaise
1/4 teaspoons Salt

Instructions:

Grate cheese. Add all ingredients, chill a little and divide into thirds. Roll in paprika. Can be frozen.


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Tuna Fish Canapes Recipe

Ingredients:
1 can (6 ounces) solid white albacore tuna, water-packed
2 teaspoons minced onion
3 drops lemon juice
1/2 cup minced celery
1/4 cup minced red pepper
1/2 teaspoon curry powder
2 1/2 tablespoons light sour cream
Cucumber slices and celery pieces

Instructions:

Combine all ingredients except cucumber slices and celery pieces. Refrigerate 1 hour to blend flavors.

Spread mixture on cucumber slices and use as a stuffing for the celery.


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Stone Crab with Mustard and Mayonnaise Recipe

Ingredients:
Cooked chilled stone crabs, 1 pound per person
4 egg yolks, room temperature
1 teaspoon Dijon-style mustard
Salt and freshly milled pepper
1 tablespoon dry mustard
¼ teaspoon cayenne pepper
¾ cup olive oil
¾ cup vegetable oil
2 tablespoons fresh lemon juice
1 tablespoon boiling water

Instructions:

Place the yolks, mustard, salt, pepper, dry mustard, and cayenne in the bowl of the mixture of food processor and beat at high speed for 2 minutes, or until the mixture is creamy. In a thin stream, gradually add the oils, beating all the white. Add the lemon juice and adjust the seasonings to taste. Add the boiling water and mix for 2 to 3 second. Refrigerate the mayonnaise in a covered container.

Serve the mayonnaise with well chilled stone crabs.


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Haddock French Style Recipe

Ingredients:
2 pounds haddock filet
4 ounces shrimp, chopped fine
4 ounces scallops, chopped fine
2 ounces lobster, chopped fine
pinch salt and pepper
1 tablespoon lemon juice
2 tablespoons white wine
1 tablespoon Worcestershire sauce
1/2 cup heavy cream
Pinch thyme

Hollandaise Sauce:
1/2 cup melted, warm butter
1 1/2 tablespoons lemon juice or tarragon vinegar
3 egg yolks
4 tablespoons boiling water
1/4 teaspoon salt
pinch cayenne

Instructions:

Combine all ingredients except haddock and heavy cream in a stainless steel mixing bowl. Place bowl over ice. Add cream slowly, whipping constantly with wire whisk until mixture is well blended.

Butter an ovenproof baking dish. Slit haddock to make a pocket and stuff with mixture. Place in dish and bake at 350F for 20 minutes or until fish flakes when tested. Before serving top with Hollandaise Sauce.

Sauce: Place egg yolks in double boiler; cook over hot water, not boiling water, stirring constantly with wire whisk until they begin to thicken. Add 1 tablespoon boiling water. Repeat until all 4 tablespoons of water have been added. Beat in warm lemon juice. Remove from heat. Add warm melted butter very slowly, beating constantly with wire whisk. Add salt and cayenne. Serve at once. Makes 1 cup.

Serves 4.


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