.
Salvatore's Kitchen Header Graphic

Navigation Buttons
Previous Button Graphic Home Button Graphic Menu Button Graphic Links Button Graphic Next Button Graphic

Recipes

RcpCardCheese Sauce with Beer
RcpCardChile Mayonnaise
RcpCardChile Oil
RcpCardChile Sauce
RcpCardChilean Salsa
RcpCardChilled Horseradish Sauce
RcpCardChimicuurri Sauce
RcpCardChinese Chicken Salad Dressing
RcpCardChinese Dipping Sauce
RcpCardChinese Mustard Sauce
RcpCardChinese Stewing Sauce
RcpCardChipotle Mayonnaise
RcpCardChipotle Sauce
RcpCardChocolate Almond Sauce
RcpCardChocolate Dessert Sauce
RcpCardChow Chow Chile Dip
RcpCardCilantro Pesto
RcpCardCinnamon Apple Butter
RcpCardCitrus Bbq Sauce
RcpCardCitrus Chocolate Sauce
RcpCardCitrus-Pineapple Fruit Salad Dressing
RcpCardClarified Butter
RcpCardClassic Brown Stock
RcpCardClassic Chicken Stock
RcpCardClassic Louis Dressing
RcpCardClassic Mustard Sauce
RcpCardClassic Oriental Marinade
RcpCardClassic Remoulade Sauce
RcpCardClassic Tarter Sauce
RcpCardClassic Tomato Sauce
RcpCardClassic Tomato Sauce with Bacon
RcpCardClassic White Stock
RcpCardCorn Salsa
RcpCardCranberry Bbq Sauce
RcpCardCranberry-Orange Dipping Sauce
RcpCardCream Cheese-Horseradish Spread
RcpCardCream Sauce
RcpCardCreamed Horseradish
RcpCardCreamed Horseradish Dip
RcpCardCreamy Cheddar Dressing
RcpCardCreamy Cucumber Salsa
RcpCardCreamy Dill Dip
RcpCardCreamy Dill Sauce with Garlic
RcpCardCreamy Dill Sauce with Lemon
RcpCardCreamy Fresh Watercress Dip
RcpCardCreamy Garlic Dressing
RcpCardCreamy Ginger Salad Dressing
RcpCardCreamy Hot Shrimp Dip
RcpCardCreamy Mustard Sauce
RcpCardCreamy Pesto Dip
RcpCardCreamy Slaw Dressing
RcpCardCreamy-Smooth Horseradish Sauce
RcpCardCreole Dipping Sauce
RcpCardCreole Mayonnaise
RcpCardCreole Mustard Sauce

Any Comments?  E-mail me.

ContentsNextRcp

1000 Island Dressing

4 servings

1 cup mayonnaise
1/4 cup chile sauce or catsup
2 tablespoons minced pimiento-stuffed green olives
1 tablespoon seeded, very finely minced green bell pepper
1 tablespoon very finely minced onion
1 chopped hard boiled egg
2/3 tablespoon finely minced parsley
1 tablespoon sweet pickle relish

COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL FOR 2-48 HOURS
SERVE SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 448 - Calories from Fat 416
Percent Total Calories From: Fat 93%, Protein 2%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 46g, Saturated Fat 9g, Cholesterol 73mg, Sodium 656mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 500 units, Vitamin C 4 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

30-Minute Marinara Sauce

6 servings

28 ounces canned tomatoes
16 ounces tomato sauce
5 1/2 ounces tomato paste
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1/2 cup diced zucchini
1 cup chopped mushroom
1/2 cup chopped carrot
1 teaspoon basil
1 teaspoon marjoram
1/2 teaspoon oregano
1/2 teaspoon rosemary
3 cloves minced garlic
3 tablespoons olive oil


In a large saucepan, saute bell pepper, onion, zucchini, mushrooms, carrots, garlic and herbs in oil till onion is translucent. Add the tomato products, breaking up the whole tomatoes.Simmer for 30 minutes. Use in any recipe calling for spaghetti sauce

Nutrition Facts
Amount Per Serving: Calories 165 - Calories from Fat 68
Percent Total Calories From: Fat 41%, Protein 10%, Carbohydrate 49%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 1g, Cholesterol 0mg, Sodium 696mg, Total Carbohydrate 20g, Dietary Fiber 2g, Sugars 0g, Protein 4g, Vitamin A 4874 units, Vitamin C 52 units, Calcium 0 units, Iron 3 units


PrevRcpContentsNextRcp

Acadian Sauce

6 servings

1/2 cup green bell pepper
2 cloves crushed garlic
1 cup chopped onion
1/2 cup minced celery
16 ounces undrained canned tomatoes
1 bay leaf
1 1/2 teaspoons tabasco sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme
kosher salt
sugar
2 to 1 tablespoon unsalted butter


Chop tomatoes, set aside. Reserve liquid from can. Saute all remaining vegetables in butter till tender. Add herbs and spices, cook 1 more minute. Add tomatoes and reserved liquid from can, cook about 10 minutes more. Discard bay leaf before serving

Nutrition Facts
Amount Per Serving: Calories 61 - Calories from Fat 20
Percent Total Calories From: Fat 32%, Protein 8%, Carbohydrate 59%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 5mg, Sodium 330mg, Total Carbohydrate 9g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 621 units, Vitamin C 22 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

African Chile Sauce

16 servings

1/4 cup seeded minced red hot chile
1 cup olive oil
1 whole bay leaf
1 teaspoon finely slivered lemon zest

COMBINE INGREDIENTS IN AN AIRTIGHT CONTAINER-SHAKE TO MIX WELL
ALLOW TO STEEP IN A COOL, DRY, DARK PLACE FOR 2-15 WEEKS SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 123 - Calories from Fat 122
Percent Total Calories From: Fat 99%, Protein 0%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 2g, Cholesterol 0mg, Sodium 34mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 48 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Aioli Sauce

4 servings

2 egg yolks
5 cloves crushed garlic
1 teaspoon prepared mustard
1 tablespoon lemon juice
3/4 cup olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 slice crustless French bread
1/4 cup milk


Sauce for seafood, beef. Soak bread in milk, wring dry. Place all ingredients except olive oil in blender or processor; blend until smooth, slowly adding oil

Nutrition Facts
Amount Per Serving: Calories 429 - Calories from Fat 394
Percent Total Calories From: Fat 92%, Protein 3%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 44g, Saturated Fat 7g, Cholesterol 105mg, Sodium 210mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 176 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Aji-li Mojili Sauce

4 servings

6 seeded mild green chiles
1/4 cup minced garlic
6 whole peppercorns
1/4 cup white wine vinegar
1/4 cup strained fresh lime juice
2 teaspoons kosher salt
1/2 cup olive oil

COMBINE CHILES, GARLIC, PEPPERCORNS, AND VINEGAR IN A FOOD PROCESSOR
PROCESS TO A SMOOTH PUREE
ADD THE REMAINING INGREDIENTS, PULSE TO MIX WELL
COVER AND CHILL
STIR BEFORE USIN

Nutrition Facts
Amount Per Serving: Calories 305 - Calories from Fat 246
Percent Total Calories From: Fat 81%, Protein 3%, Carbohydrate 16%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 4g, Cholesterol 0mg, Sodium 1395mg, Total Carbohydrate 13g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 265 units, Vitamin C 47 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Allemande Sauce

50 servings

4 quarts veal-based Veloute sauce
8 egg yolks
1 teaspoon heavy cream
1 ounce strained fresh lemon juice
kosher salt
white pepper

HEAT VELOUTE SAUCE IN A HEAVY SAUCEPOT, UNTIL SLIGHTLY REDUCED
BEAT TOGETHER EGG YOLKS AND CREAM IN A STAINLESS STEEL BOWL SLOWLY BEAT ABOUT ONE-THIRD OF THE HOT SAUCE INTO THE CREAM MIXTURE
SLOWLY STIR THE TEMPERED CREAM MIXTURE BACK INTO THE HOT SAUCE
REHEAT TO JUST BELOW A SIMMER, BUT DO NOT BOIL
ADD LEMON JUICE, SALT, AND WHITE PEPPER TO TASTE
STRAIN THROUGH A CHINOIS OR CHEESECLOTH
KEEP WARM, SERVE WAR

Nutrition Facts
Amount Per Serving: Calories 77 - Calories from Fat 54
Percent Total Calories From: Fat 70%, Protein 11%, Carbohydrate 19%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 3g, Cholesterol 50mg, Sodium 180mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 240 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Almond Red Sauce

4 servings

1/2 cup toasted slivered blanched almonds
1 cup minced onion
1 tablespoon minced garlic
2 tablespoons corn oil
8 teaspoons tomato sauce
2 teaspoons paprika
1 teaspoon crushed red chiles
1/4 teaspoon cayenne

FINELY GRIND ALMONDS IN A FOOD PROCESSOR, SET ASIDE
SAUTE ONIONS AND GARLIC IN OIL, OVER A MEDIUM FLAME FOR 6-8 MINUTES, UNTIL TENDER
STIR IN REMAINING INGREDIENTS, EXCEPT ALMONDS
HEAT TO A BOIL, REDUCE HEAT
HEAT AND STIR FOR 1 MINUTE
REMOVE FROM HEAT, STIR IN ALMONDS
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 209 - Calories from Fat 150
Percent Total Calories From: Fat 72%, Protein 9%, Carbohydrate 19%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 2g, Cholesterol 0mg, Sodium 66mg, Total Carbohydrate 10g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 1165 units, Vitamin C 6 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Ancho Chile Sauce

12 servings

8 dried ancho chiles
1/2 cup minced onion
3 tablespoons minced garlic
2 cups unsalted chicken stock
2 tablespoons corn oil
kosher salt

HEAT A DRY SKILLET, OVER A MODERATE FLAME
ADD CHILES AND HEAT UNTIL SOFTENED
REMOVE FROM HEAT
REMOVE STEMS, SEEDS, AND PITH
PLACE CHILES INTO A BOWL
ADD BOILING WATER TO COVER AND ALLOW TO SOAK FOR 1 HOUR
DRAIN WELL
COMBINE CHILES, ONIONS, GARLIC, AND STOCK IN A FOOD PROCESSOR PROCESS TO A SMOOTH PUREE
HEAT OIL IN A SAUCEPAN, OVER A MEDIUM FLAME
ADD THE PUREE AND SIMMER FOR 3-5 MINUTES, STIRRING OFTEN SEASON TO TASTE WITH SALT
SERVE HOT OR WAR

Nutrition Facts
Amount Per Serving: Calories 36 - Calories from Fat 23
Percent Total Calories From: Fat 63%, Protein 7%, Carbohydrate 30%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 344mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 520 units, Vitamin C 2 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Ancho Chile Sauce with Tomatoes

12 servings

8 dried ancho chiles
1/2 cup minced onion
3 tablespoons minced garlic
1 cup minced ripe tomato
2 cups unsalted chicken stock
2 tablespoons corn oil
kosher salt

HEAT A DRY SKILLET, OVER A MODERATE FLAME
ADD CHILES AND HEAT UNTIL SOFTENED
REMOVE FROM HEAT
REMOVE STEMS, SEEDS, AND PITH
PLACE CHILES INTO A BOWL
ADD BOILING WATER TO COVER AND ALLOW TO SOAK FOR 1 HOUR
DRAIN WELL
COMBINE CHILES, ONIONS, GARLIC, TOMATOES, AND STOCK IN A FOOD PROCESSOR
PROCESS TO A SMOOTH PUREE
HEAT OIL IN A SAUCEPAN, OVER A MEDIUM FLAME
ADD THE PUREE AND SIMMER FOR 3-5 MINUTES, STIRRING OFTEN SEASON TO TASTE WITH SALT
SERVE HOT OR WAR

Nutrition Facts
Amount Per Serving: Calories 40 - Calories from Fat 23
Percent Total Calories From: Fat 58%, Protein 8%, Carbohydrate 34%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 345mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 613 units, Vitamin C 6 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Anchovy Butter

50 servings

1 pound unsalted butter
2 ounces mashed anchovy fillets

SOFTEN BUTTER IN A FOOD PROCESSOR OR MIXER WITH A PADDLE ATTACHED
ADD MASHED ANCHOVIES AND PROCESS UNTIL WELL BLENDED
FORM INTO A LOG
WRAP IN PLASTIC OR WAXED PAPER AND CHILL UNTIL FIRM
CUT INTO 1/4-INCH SLICES
SERVE SLIGHLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 69 - Calories from Fat 67
Percent Total Calories From: Fat 98%, Protein 2%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 5g, Cholesterol 21mg, Sodium 43mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 279 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Apple Cider Jelly

8 servings

2 quarts apple cider

HEAT CIDER IN A HEAVY SAUCEPAN, OVER A MODERATE FLAME
BOIL FOR 45-60 MINUTES, TO THE JELLING POINT OF 220 DEGREES REMOVE FROM HEAT, COOL
STORE CHILLED
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 128 - Calories from Fat 2
Percent Total Calories From: Fat 2%, Protein 1%, Carbohydrate 98%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 31g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Apple-Lime Chutney

16 servings

1/2 cup strained fresh lime juice
2 tablespoons kosher salt
1 cup finely minced onion
3 pounds minced tart green apples
1/2 teaspoon crushed red chiles
1 tablespoon honey
1 cup unsweetened shredded coconut

DISSOLVE SALT IN LIME JUICE
ADD REMIANING INGREDIENTS-MIX WELL
ALLOW TO STAND FOR 30 MINUTES
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 97 - Calories from Fat 22
Percent Total Calories From: Fat 22%, Protein 2%, Carbohydrate 76%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 2g, Cholesterol 0mg, Sodium 894mg, Total Carbohydrate 18g, Dietary Fiber 1g, Sugars 0g, Protein 0g, Vitamin A 86 units, Vitamin C 8 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Apricot Basting Sauce

2 servings

1/2 cup apricot jam
1/4 cup minced dried apricots
1/4 cup dry white wine
1 tablespoon honey
1 teaspoon Worcestershire sauce

COMBINE INGREDIENTS IN A SAUCEPAN, OVER A VERY LOW FLAME
HEAT AND STIR, UNTIL JAM MELTS
USE TO BASTE GRILLING FOODS

OR SERVE HOT OR WARM AS A DIPPING SAUC

Nutrition Facts
Amount Per Serving: Calories 320 - Calories from Fat 2
Percent Total Calories From: Fat 0%, Protein 2%, Carbohydrate 92%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 18mg, Total Carbohydrate 74g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 1892 units, Vitamin C 3 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

Asian Peanut Sauce

8 servings

1 tablespoon unsalted butter
1 cup very finely diced onion
2 tablespoons chunky peanut butter
2 tablespoons soy sauce
1 teaspoon strained fresh lemon juice
1 teaspoon peanut oil
1 teaspoon crushed red chiles
1/2 cup milk

HEAT BUTTER IN A SMALL SKILLET, OVER A MEDIUM FLAME
ADD ONIONS, HEAT AND STIR FOR 8-10 MINUTES, UNTIL ONIONS BEGIN TO BROWN
ADD PEANUT BUTTER, SOY, LEMON JUICE, PEANUT OIL, AND RED CHILES
HEAT AND STIR UNTIL WELL BLENDED
STIR IN MILK, IN A THIN-STEADY STREAM, UNTIL WELL MIXED
REMOVE FROM HEAT
SERVE HOT OR WAR

Nutrition Facts
Amount Per Serving: Calories 65 - Calories from Fat 41
Percent Total Calories From: Fat 64%, Protein 12%, Carbohydrate 24%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 2g, Cholesterol 6mg, Sodium 267mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 235 units, Vitamin C 2 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Atlanta Bbq Sauce

50 servings

4 cups unsalted butter
8 cups cider vinegar
2 cups water
1 tablespoon dry mustard
1/2 cup minced onion
1/2 cup Worcestershire sauce
2 cups bottled chili sauce
1/4 cup strained fresh lemon juice
1/2 lemon
3 tablespoons garlic, minced and tied in a sachet
1/4 cup sugar
2 cups catsup
1 tablespoon liquid hot pepper sauce

COMBINE INGREDIENTS IN A SAUCEPAN, OVER A MEDIUM FLAME
BRING TO THE BOIL, REMOVE FROM HEAT
SERVE VERY HO

Nutrition Facts
Amount Per Serving: Calories 164 - Calories from Fat 134
Percent Total Calories From: Fat 82%, Protein 1%, Carbohydrate 17%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 9g, Cholesterol 40mg, Sodium 124mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 1594 units, Vitamin C 6 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Aurora Sauce

100 servings

1 gallon chicken-based Veloute sauce
1/2 cup unsalted butter
4 cups heavy cream
6 ounces tomato puree
salt
white pepper
lemon juice

HEAT VELOUTE SAUCE TO A SIMMER IN A LARGE SAUCEPOT, OVER A MEDIUM FLAME
HEAT AND STIR UNTIL REDUCED BY ONE-FOURTH
POUR CREAM INTO A STAINLESS STEEL BOWL
STIR IN 1/4 CUP OF THE HOT SAUCE, TO TEMPER SLOWLY
STIR TEMPERED CREAM BACK INTO THE HOT SAUCE
RETURN TO A SIMMER
CUT BUTTER INTO SMALL PIECES
SWIRL PIECES OF BUTTER INTO HOT SAUCE
STIR IN TOMATO PUREE
SEASON LIGHTLY TO TASTE WITH SALT, WHITE PEPPER, AND LEMON JUICE
STRAIN THROUGH A CHINOIS OR CHEESECLOTH
KEEP WARM IN A BAIN MARIE
OR COOL QUICKLY IN ICE OR A COLD WATER BATH AND CHILL
SERVE WAR

Nutrition Facts
Amount Per Serving: Calories 76 - Calories from Fat 63
Percent Total Calories From: Fat 83%, Protein 5%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 4g, Cholesterol 24mg, Sodium 93mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 292 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Basic Fresh Mayonnaise

1 servings

1 egg
1 1/4 cups extra virgin olive oil
1/2 teaspoon Dijon mustard
1 dash cayenne
1 pinch sugar
2 tablespoons cider vinegar
2 tablespoons strained fresh lemon juice


In a food processor fitted with a steel blade, place egg, mustard, cayenne, and sugar. Blend briefly. With motor running, add the oil slowly, alternating with the lemon juice and vinegar. You may have to scrape the mixture down from the sides once or twice. Taste for flavor, and add either lemon juice or sugar as necessary. OPTIONS: Substitute lime juice for lemon juice and vinegar; lime mayonnaise is perfect with seafood and delightful on ROAST BEEF AND BRIE sandwiches

Nutrition Facts
Amount Per Serving: Calories 2541 - Calories from Fat 2477
Percent Total Calories From: Fat 97%, Protein 1%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 275g, Saturated Fat 38g, Cholesterol 213mg, Sodium 127mg, Total Carbohydrate 9g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 415 units, Vitamin C 14 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

Basic Jezebel Sauce

18 servings

5 ounces prepared horseradish
1 1/8 ounces dry mustard
18 ounces pineapple preserves or jam
18 ounces apple jelly
1 teaspoon pepper


Mix all ingredients. Chill in refrigerator 2 - 3 hours. Serve with ham

Nutrition Facts
Amount Per Serving: Calories 175 - Calories from Fat 7
Percent Total Calories From: Fat 4%, Protein 2%, Carbohydrate 94%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 16mg, Total Carbohydrate 41g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 10 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Basic Mornay Sauce

6 servings

2 cups milk
1/4 cup flour
1/4 cup unsalted butter
2 tablespoons minced onions
1 bay leaf
3 tablespoons finely grated Swiss cheese
3 tablespoons parmesan cheese
2 tablespoons heavy cream


Bring milk, onion and bay leaf to a full boil. Let stand for 10 minutes. Strain. Over low heat, melt butter in sauce pan, add flour, cook until light brown. Gradually add milk and cream, stirring constantly, until mixture starts to boil. Stir in salt and pepper to taste. Cook over low heat, stirring often, about 10 minutes. If not completely smooth, strain. Sprinkle in cheese; Stir until melted and smooth. Serve with pasta, eggs, vegetables or fish

Nutrition Facts
Amount Per Serving: Calories 183 - Calories from Fat 126
Percent Total Calories From: Fat 69%, Protein 12%, Carbohydrate 19%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 9g, Cholesterol 44mg, Sodium 99mg, Total Carbohydrate 9g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 533 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Basic Mushroom Gravy

6 servings

1/4 cup diced mushroom
3 tablespoons butter
3 tablespoons flour
2 cups vegetable stock


Saute mushrooms in butter for 2 minutes over medium heat in sauce pan. Add flour, stir well, cook 1 minute. Slowly add stock, stirring constantly. Cook 5 minutes

Nutrition Facts
Amount Per Serving: Calories 81 - Calories from Fat 58
Percent Total Calories From: Fat 72%, Protein 3%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 4g, Cholesterol 16mg, Sodium 299mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 297 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Basic Pan Gravy

6 servings

3 tablespoons pan drippings
2 tablespoons flour
1 cup heated stock
salt
pepper


Heat drippings in a sauce pan. Add flour and stir for one minute. Slowly add hot stock, whisking constantly. Cook until thickened. Salt and pepper to taste. Optional: Add one tablespoon sherry, red or white wine

Nutrition Facts
Amount Per Serving: Calories 76 - Calories from Fat 65
Percent Total Calories From: Fat 85%, Protein 3%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 3g, Cholesterol 7mg, Sodium 458mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 7 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Basic Rellenos Sauce

4 servings

1 minced onion
1 clove minced garlic
1 tablespoon olive oil
2 cups tomato sauce
1 small can diced green chiles
1/2 chopped bell pepper
1 tablespoon chili powder
1/2 teaspoon cumin
1/2 teaspoon oregano


In skillet heat oil. Add onion and garlic; cook until onion is tender. Add tomato sauce, chiles, herbs and salt to taste. Simmer about 15 minutes. Set aside. Makes enough for 1 standard size recipe CHILES RELLENOS

Nutrition Facts
Amount Per Serving: Calories 110 - Calories from Fat 36
Percent Total Calories From: Fat 33%, Protein 10%, Carbohydrate 57%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 0mg, Sodium 875mg, Total Carbohydrate 16g, Dietary Fiber 2g, Sugars 0g, Protein 3g, Vitamin A 2496 units, Vitamin C 52 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

Basic Salsa Fresca

4 servings

4 large chopped tomatoes
1/2 cup chopped onion
1/2 small can chopped mild green chiles
3 tablespoons chopped cilantro
1 clove crushed garlic
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon dried sage
1/2 teaspoon dried cumin
tabasco sauce


Blend all ingredients except Tabasco Sauce. Add the Tabasco Sauce to taste; serve with tortilla chips as an appetizer, or as an accompaniment to any Mexican food

Nutrition Facts
Amount Per Serving: Calories 46 - Calories from Fat 5
Percent Total Calories From: Fat 12%, Protein 14%, Carbohydrate 74%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 34mg, Total Carbohydrate 8g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 975 units, Vitamin C 37 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Basic Sauce Louis

4 servings

1 cup mayonnaise
1/4 cup whipping cream
1/4 cup chili sauce
1 teaspoon Worcestershire sauce
1/4 cup chopped scallions
1/4 cup chopped green bell pepper
2 tablespoons lemon juice


Combine ingredients in food processor. Use in Crab Louis or spoon over cooked shrimp; also good as a salad dressing

Nutrition Facts
Amount Per Serving: Calories 461 - Calories from Fat 449
Percent Total Calories From: Fat 97%, Protein 1%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 50g, Saturated Fat 11g, Cholesterol 41mg, Sodium 335mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 1954 units, Vitamin C 15 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Basic Sherry White Sauce

4 servings

2 tablespoons butter
4 tablespoons sifted flour
1 cup cream
1/4 teaspoon white pepper
2 tablespoons finely chopped parsley
1 teaspoon sherry


Melt butter in saucepan; do not boil. Add flour to butter over a low heat, until raw flour turns into a paste. Slowly stir in cream. When thickened, add white pepper, sherry and parsley. Simmer and whisk until thick and smooth

Nutrition Facts
Amount Per Serving: Calories 232 - Calories from Fat 187
Percent Total Calories From: Fat 80%, Protein 4%, Carbohydrate 15%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 13g, Cholesterol 68mg, Sodium 84mg, Total Carbohydrate 9g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 924 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Basic Tahini Sauce

4 servings

1/2 cup toasted white sesame seeds
1/2 cup Vegetable Broth
2 tablespoons lime juice
1 tablespoon honey


Grind toasted sesame seeds in a mortar and pestle or in blender to a very fine powder. Blend sesame powder and vegetable broth over medium heat till smooth. Add lime juice and honey; blend well. Thicken sauce with additional sesame powder. Serve over raw or steamed vegetables with rice. Can be served hot or cold

Nutrition Facts
Amount Per Serving: Calories 145 - Calories from Fat 95
Percent Total Calories From: Fat 65%, Protein 14%, Carbohydrate 21%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 1g, Cholesterol 0mg, Sodium 238mg, Total Carbohydrate 8g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 43 units, Vitamin C 2 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

Basic Teriyaki Sauce

6 servings

1 cup Mirin
1/2 cup sake
1/2 cup dark soy sauce


Combine all ingredients. Bring to a boil in saucepan and simmer 10 minutes. Cool before using as a marinade

Nutrition Facts
Amount Per Serving: Calories 55 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 10%, Carbohydrate 21%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 1376mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Basic Uncooked Tomato Sauce

10 servings

3 pounds peeled and cored tomatoes
1 peeled onion
2 cloves peeled garlic
1/3 cup fresh chopped basil
1/3 cup olive oil
salt
pepper


Finely chop tomatoes, onion, garlic and basil. Add oil, salt and pepper to taste. Let stand one hour to use fresh, or pack into containers to freeze. Before serving, heat, stirring; adjust seasoning. Makes about 5 cups

Nutrition Facts
Amount Per Serving: Calories 109 - Calories from Fat 69
Percent Total Calories From: Fat 64%, Protein 5%, Carbohydrate 31%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 1g, Cholesterol 0mg, Sodium 129mg, Total Carbohydrate 8g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 868 units, Vitamin C 37 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Basic White Sauce

4 servings

2 tablespoons butter
2 tablespoons flour
1 cup hot milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cayenne


In a saucepan, melt butter. Add flour and stir 1 minute. Very slowly add hot milk, stirring constantly, until thickened. Add spices

Nutrition Facts
Amount Per Serving: Calories 105 - Calories from Fat 71
Percent Total Calories From: Fat 68%, Protein 10%, Carbohydrate 23%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 5g, Cholesterol 24mg, Sodium 382mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 340 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Bbq Basting Sauce

8 servings

1 cup minced onion
1/4 cup unsalted butter
1 tablespoon minced garlic
1 cup unsalted chicken stock
1/4 cup vinegar
1/2 teaspoon dry mustard
2 tablespoons Worcestershire sauce
2 tablespoons bottled chili sauce
1 tablespoon strained fresh lemon juice
1/2 tablespoon liquid hot pepper sauce
1 whole bay leaf
1/4 teaspoon ground cloves
2 tablespoons sugar
2 tablespoons pastry flour

COMBINE ONIONS AND BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAME HEAT AND STIR FOR 4-5 MINUTES, UNTIL SOFTENED
ADD GARLIC, HEAT AND STIR FOR 2 MINUTES
ADD REMAINING INGREDIENTS, EXCEPT FLOUR
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 20 MINUTES COMBINE FLOUR WITH 1-2 TABLESPOONS WATER-MIX WELL
STIR INTO SIMMERING SAUCE
HEAT AND STIR UNTIL THICKENED
REMOVE FROM HEAT
USE AS A BASTING SAUCE WHEN SMOKING OR GRILLIN

Nutrition Facts
Amount Per Serving: Calories 91 - Calories from Fat 55
Percent Total Calories From: Fat 61%, Protein 4%, Carbohydrate 36%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 4g, Cholesterol 16mg, Sodium 194mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 606 units, Vitamin C 4 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Bbq Mopping Sauce

10 servings

1 cup unsalted beef stock
1/4 cup unsweetened grapefruit juice
1/4 cup Worcestershire sauce
2 tablespoons vinegar
2 tablespoons garlic puree
1 tablespoon liquid hot pepper sauce

COMBINE INGREDIENTS-MIX WELL
USE AS A MOPPING SAUCE OR MARINAD

Nutrition Facts
Amount Per Serving: Calories 18 - Calories from Fat 1
Percent Total Calories From: Fat 5%, Protein 14%, Carbohydrate 81%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 93mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 2 units, Vitamin C 9 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Bbq Sauce with Orange

4 servings

1 tablespoon very finely minced orange zest
1/4 cup soy sauce
1/4 cup strained fresh orange juice
1/4 cup catsup
1 tablespoon honey
2 tablespoons oil
1 teaspoon pepper

COMBINE INGREDIENTS-MIX WEL

Nutrition Facts
Amount Per Serving: Calories 117 - Calories from Fat 62
Percent Total Calories From: Fat 53%, Protein 5%, Carbohydrate 42%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 0g, Cholesterol 0mg, Sodium 1207mg, Total Carbohydrate 12g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 190 units, Vitamin C 12 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Bbq Sauce with Pepsi

4 servings

2 tablespoons unsalted butter
1 cup small dice onion
2 tablespoons pureed garlic
1 cup catsup
1/2 cup tomato paste
1 cup Pepsi cola
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon freshly ground white pepper

HEAT BUTTER IN SAUCEPAN, OVER A MEDIUM FLAME
ADD ONIONS AND SAUTE FOR 2 MINUTES
ADD GARLIC AND SAUTE FOR 5 MINUTES
ADD REMAINING INGREDIENTS
BRING JUST TO A BOIL, REDUCE HEAT, AND SIMMER FOR 45 MINUTES, UNTIL THICKENED
USE AS DESIRE

Nutrition Facts
Amount Per Serving: Calories 213 - Calories from Fat 58
Percent Total Calories From: Fat 27%, Protein 6%, Carbohydrate 67%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 4g, Cholesterol 16mg, Sodium 777mg, Total Carbohydrate 36g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 1567 units, Vitamin C 27 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

Bbq Sauce with Plums

4 servings

1/4 cup small dice onion
1/4 cup unsalted butter
1/4 cup chili sauce
2 teaspoons Dijon mustard
16 ounces plums, drained, pitted, and minced
6 ounces frozen lemonade concentrate

SAUTE ONIONS IN BUTTER FOR 2 MINUTES, UNTIL TENDER
STIR IN REMAINING INGREDIENTS-MIX WELL
HEAT TO A BOIL, REDUCE HEAT, AND SIMMER FOR 15 MINUTES, STIRRING OFTEN
REMOVE FROM HEAT
SERVE HOT OR WAR

Nutrition Facts
Amount Per Serving: Calories 265 - Calories from Fat 113
Percent Total Calories From: Fat 43%, Protein 2%, Carbohydrate 55%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 7g, Cholesterol 31mg, Sodium 70mg, Total Carbohydrate 36g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 2310 units, Vitamin C 24 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Bearnaise Sauce

1 servings

4 cups warm clarified unsalted butter
2 ounces minced shallots
1 cup white wine vinegar
2 tablespoons minced fresh tarragon
1 teaspoon crushed peppercorns
12 egg yolks
2 tablespoons minced flat-leaf parsley
1 teaspoon tarragon
2 ounces tomato paste

COMBINE SHALLOTS, VINEGAR, TARRAGON, AND PEPPERCORNS IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT TO REDUCE BY THREE-FOURTHS
REMOVE FROM HEAT AND COOL
TRANSFER TO A STAINLESS STEEL BOWL
ADD YOLKS AND BEAT WELL
HOLD OVER HOT WATER AND WHISK UNTIL THICKENED AND CREAMY REMOVE FROM HEAT
USING A LADLE, SLOWLY BEAT IN WARM BUTTER, A DROP AT A TIME AT FIRST
THIN WITH A LITTLE LEMON JUICE IF SAUCE BECOMES TOO THICK BEFORE ALL OF THE BUTTER HAS BEEN ADDED
STRAIN THROUGH A CHINOIS OR CHEESECLOTH
SEASON TO TASTE WITH SALT, CAYENNE, AND LEMON JUICE
ADD PARSLEY, TARRAGON, AND TOMATO PASTE-MIX WELL
KEEP WARM, BUT NOT HO

Nutrition Facts
Amount Per Serving: Calories 7510 - Calories from Fat 7175
Percent Total Calories From: Fat 96%, Protein 2%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 797g, Saturated Fat 477g, Cholesterol 4449mg, Sodium 234mg, Total Carbohydrate 39g, Dietary Fiber 2g, Sugars 0g, Protein 44g, Vitamin A 40519 units, Vitamin C 35 units, Calcium 0 units, Iron 12 units


PrevRcpContentsNextRcp

Bechamel Sauce

50 servings

1 cup clarified unsalted butter
1 cup bread flour
4 quarts milk
1 peeled onion
1 whole clove
1 whole bay leaf
kosher salt
freshly grated nutmeg
white pepper

HEAT BUTTER IN A LARGE SKILLET, OVER A MEDIUM-LOW FLAME
ADD THE FLOUR AND WHISK TO MAKE A WHITE ROUX
REMOVE FROM HEAT AND COOL SLIGHTLY
IN A SAUCEPAN, SCALD THE MILK SLIGHTLY
GRADUALLY BEAT THE SCALDED MILK INTO THE ROUX
HEAT AND STIR TO A BOIL AND REDUCE HEAT TO A SIMMER
IMPALE THE BAY LEAF TO THE ONION WITH THE CLOVE
ADD TO THE SAUCE AND SIMMER FOR 15-30 MINUTES, STIRRING OFTEN ADD HOT MILK AS NEEDED TO ADJUST THE CONSISTENCY
SEASON VERY LIGHTLY WITH SALT, NUTMEG, AND WHITE PEPPER STRAIN THROUGH A CHINOIS OR CHEESECLOTH
TOP WITH MELTED BUTTER TO KEEP A SKIN FROM FORMING
KEEP WARM IN A BAIN MARIE
OR COOL QUICKLY IN ICE OR A VENTED WATER BATH AND CHILL
SERVE HOT OR WAR

Nutrition Facts
Amount Per Serving: Calories 93 - Calories from Fat 57
Percent Total Calories From: Fat 61%, Protein 13%, Carbohydrate 26%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 4g, Cholesterol 21mg, Sodium 62mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 240 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Beef or Pork Pan Gravy

16 servings

2 cups pan drippings, with mirepoix
2 cups unsalted white stock
4 to 2 cups flour

REMOVE ROAST FROM ROASTING PAN
TO CLARIFY THE FAT: SET PAN OVER HIGH HEAT UNTIL ALL MOISTURE HAS BEEN EVAPORATED, LEAVING ONLY THE FAT, MIREPOIX, AND CARAMELIZED DRIPPINGS
POUR OFF AND RESERVE FAT
TO DEGLAZE THE PAN: POUR STOCK INTO THE PAN, HEAT AND STIR TO DISSOLVE THE CARAMELIZED DRIPPINGS
ADD REMAINING STOCK AND SIMMER UNTIL MIREPOIX IS WELL COOKED, SKIM WELL
MEASURE ENOUGH OF THE RESERVED FAT FOR THE CORRECT AMOUNT OF ROUX-FOR THE DESIRED AMOUNT OF GRAVY
HEAT FAT AND ADD AN EQUAL AMOUNT OF FLOUR TO MAKE A BLONDE OR BROWN ROUX
THICKEN THE STOCK MIXTURE WITH THE ROUX
STRAIN THROUGH A CHINOIS
ADJUST SEASONINGS TO TASTE
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 310 - Calories from Fat 254
Percent Total Calories From: Fat 82%, Protein 2%, Carbohydrate 16%
Totals and Percent Daily Values (2000 calories): Fat 28g, Saturated Fat 11g, Cholesterol 27mg, Sodium 93mg, Total Carbohydrate 12g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Bercy Sauce

1 servings

2 ounces minced shallots
1/2 cup dry white wine
4 quarts fish-based Veloute sauce
2 ounces medium dice, chilled unsalted butter
2 tablespoons minced flat-leaf parsley
strained fresh lemon juice

COMBINE SHALLOTS AND WHITE WINE IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT TO A BOIL, REDUCE HEAT, AND SIMMER UNTIL REDUCED BY TWO-THIRDS
ADD FISH VELOUTE SAUCE AND REDUCE SLIGHTLY
FINISH WITH BUTTER AND PARSLEY
SEASON TO TASTE WITH LEMON JUICE
KEEP WARM, SERVE HOT OR WAR

Nutrition Facts
Amount Per Serving: Calories 3890 - Calories from Fat 2719
Percent Total Calories From: Fat 70%, Protein 8%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 302g, Saturated Fat 169g, Cholesterol 964mg, Sodium 7784mg, Total Carbohydrate 191g, Dietary Fiber 0g, Sugars 0g, Protein 82g, Vitamin A 18645 units, Vitamin C 26 units, Calcium 0 units, Iron 6 units


PrevRcpContentsNextRcp

Best Sweet and Sour Citrus Sauce

4 servings

1/4 cup light brown sugar
1/4 cup rice vinegar
1/4 cup strained fresh grapefruit juice or fresh orange juice
3 tablespoons catsup
2 tablespoons fresh lemon juice
1 tablespoon fresh lime juice
1 tablespoon soy sauce
1/2 teaspoon finely grated fresh ginger root
1/4 teaspoon chile oil
1/4 teaspoon liquid hot pepper sauce
1 tablespoon cornstarch
1/3 cup water

COMBINE INGREDIENTS IN A SAUCEPAN-MIX WELL
PLACE OVER A MEDIUM FLAME
HEAT AND STIR UNTIL THICKENED
KEEP WARM
SERVE HOT OR WAR

Nutrition Facts
Amount Per Serving: Calories 66 - Calories from Fat 1
Percent Total Calories From: Fat 1%, Protein 3%, Carbohydrate 96%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 393mg, Total Carbohydrate 16g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 147 units, Vitamin C 14 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Black Bean Relish

10 servings

15 ounces black beans, rinsed and drained
3/4 cup tomato concasse
1 teaspoon seeded very finely minced serrano chile
1/2 cup seeded, small dice red bell pepper
1/4 cup small dice red onion
2 tablespoons white wine vinegar
1 tablespoon corn oil
1/4 teaspoon kosher salt

COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL 60-90 MINUTES
SERVE CHILLE

Nutrition Facts
Amount Per Serving: Calories 77 - Calories from Fat 15
Percent Total Calories From: Fat 19%, Protein 21%, Carbohydrate 60%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 161mg, Total Carbohydrate 12g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 405 units, Vitamin C 14 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Blue Cheese Bbq Sauce

1 servings

1 tablespoon unsalted butter
1 tablespoon flour
3/4 cup milk
1/2 cup crumbled blue cheese
1/2 teaspoon kosher salt
1/4 teaspoon white pepper

HEAT BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAME
STIR IN FLOUR UNTIL WELL BLENDED
WHISK IN MILK, HEAT AND STIR UNTIL THICKENED
REMOVE FROM HEAT
STIR IN REMAINING INGREDIENTS-MIX WELL
SERVE WARM OR AT ROOM TEMPERATURE, OVER GRILLED MEA

Nutrition Facts
Amount Per Serving: Calories 486 - Calories from Fat 334
Percent Total Calories From: Fat 69%, Protein 18%, Carbohydrate 14%
Totals and Percent Daily Values (2000 calories): Fat 37g, Saturated Fat 24g, Cholesterol 107mg, Sodium 2208mg, Total Carbohydrate 16g, Dietary Fiber 0g, Sugars 0g, Protein 21g, Vitamin A 1151 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Blue Cheese Dressing

16 servings

1 egg
1/2 cup minced onion
1 teaspoon minced garlic
2 cups vegetable oil
1/2 cup buttermilk
2 teaspoons white pepper
1 teaspoon salt
1/2 teaspoon cayenne
1/2 pound crumbled blue cheese

COMBINE EGG, ONIONS, AND GARLIC IN A FOOD PROCESSOR
PROCESS UNTIL WELL BLENDED
WITH MACHINE RUNNING, ADD OIL THEN BUTTERMILK IN A THIN-STEADY STREAM
SEASON WITH SALT, WHITE PEPPER, AND CAYENNE-MIX WELL
ADD CHEESE AND PULSE JUST TO MIX
COVER AND CHILL FOR 2-48 HOURS
SERVE SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 307 - Calories from Fat 286
Percent Total Calories From: Fat 93%, Protein 5%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 32g, Saturated Fat 6g, Cholesterol 24mg, Sodium 357mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 148 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Blue Cheese Vinaigrette

3 servings

1 clove garlic, peeled
1/4 pound crumbled blue cheese
1/4 cup white wine vinegar
1/2 cup olive oil
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper

CRUSH GARLIC INTO THE BOTTOM OF A LARGE SALAD BOWL, WITH A FORK OR THE BACK OF A SPOON
WHISK IN REMAINING INGREDIENTS-MIX WELL
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 464 - Calories from Fat 422
Percent Total Calories From: Fat 91%, Protein 7%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 47g, Saturated Fat 12g, Cholesterol 28mg, Sodium 920mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 273 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Bordelaise Sauce

1 servings

1 cup red wine
2 ounces minced shallots
1/4 teaspoon crushed peppercorns
1/8 teaspoon thyme
1 whole bay leaf
1 quart demiglaze
2 ounces medium dice, chilled unsalted butter
sliced beef marrow

COMBINE RED WINE, SHALLOTS, PEPPERCORNS, THYME, AND BAY LEAF IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT AND STIR TO REDUCE BY THREE-FOURTHS
ADD DEMIGLAZE AND SIMMER FOR 15-20 MINUTES
STRAIN THROUGH A CHINOIS OR CHEESECLOTH
SWIRL IN BUTTER
POACH MARROW IN SALTED WATER, DRAIN
USE TO GARNISH SAUCE
SERVE HOT OR WAR

Nutrition Facts
Amount Per Serving: Calories 1521 - Calories from Fat 905
Percent Total Calories From: Fat 59%, Protein 13%, Carbohydrate 18%
Totals and Percent Daily Values (2000 calories): Fat 101g, Saturated Fat 47g, Cholesterol 380mg, Sodium 5674mg, Total Carbohydrate 68g, Dietary Fiber 1g, Sugars 0g, Protein 49g, Vitamin A 8959 units, Vitamin C 5 units, Calcium 0 units, Iron 12 units


PrevRcpContentsNextRcp

Brazilian Bbq Sauce

16 servings

3 cups red wine vinegar
1/4 cup seeded crushed red chiles
1 cup minced onion
2 tablespoons finely minced parsley
2 tablespoons minced garlic
1 tablespoon sugar
1 tablespoon kosher salt
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon crushed rosemary
1 teaspoon dried thyme

COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL FOR UP TO 4 WEEKS
USE AS A BASTING OR DIPPING SAUC

Nutrition Facts
Amount Per Serving: Calories 49 - Calories from Fat 2
Percent Total Calories From: Fat 3%, Protein 5%, Carbohydrate 34%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 447mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 1016 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Brazilian Chile Sauce

8 servings

1/4 cup seeded crushed red chiles
2 tablespoons vinegar
2 tablespoons gin

COMBINE INGREDIENTS IN AN AIRTIGHT CONTAINER-SHAKE TO MIX WELL
ALLOW TO STEEP IN A COOL, DRY, DARK PLACE FOR 2-15 WEEKS SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 19 - Calories from Fat 2
Percent Total Calories From: Fat 11%, Protein 7%, Carbohydrate 35%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 9mg, Total Carbohydrate 2g, Dietary Fiber 1g, Sugars 0g, Protein 0g, Vitamin A 1925 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Brown Chili Sauce

8 servings

2 pounds chicken parts - necks and wings
2 tablespoons flour
2 teaspoons ground cumin
1 tablespoon very finely minced garlic
5 tablespoons chile powder
1 tablespoon ground oregano
2 tablespoons tomato paste
1 cup beef broth
2 cups water

CUT CHICKEN INTO SMALL PIECES (ABOUT 1-INCH)
HEAT A SKILLET, OVER A MODERATE FLAME
ADD CHICKEN AND BROWN WELL ON ALL SIDES
REMOVE CHICKEN WITH A SLOTTED SPOON
DEGREASE DRIPPINGS AND RETURN TO SKILLET
WHISK IN FLOUR, CUMIN, GARLIC, AND CHILE POWDER
HEAT AND STIR FOR 2-3 MINUTES
ADD CHICKEN AND REMAINING INGREDIENTS
HEAT AND STIR, OVER A MODERATE FLAME, UNTIL MIXTURE BOILS REDUCE HEAT AND SIMMER FOR 30-40 MINUTES, STIRRING OFTEN STRAIN THROUGH A CHINOIS OR CHEESECLOTH, DISCARDING SOLIDS SERVE WARM OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 369 - Calories from Fat 277
Percent Total Calories From: Fat 75%, Protein 19%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 31g, Saturated Fat 8g, Cholesterol 112mg, Sodium 212mg, Total Carbohydrate 6g, Dietary Fiber 1g, Sugars 0g, Protein 17g, Vitamin A 1693 units, Vitamin C 6 units, Calcium 0 units, Iron 3 units


PrevRcpContentsNextRcp

Brown Sauce

4 servings

2 teaspoons butter
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
14 ounces beef stock


Melt butter in skillet. Add flour, salt and pepper. Slowly add beef stock, stirring constantly. Cook 15 minutes over very low heat or in double boiler. Consomme' can substitute for beef stock. You may add 2 Tbl. wine or sherry for flavor. Serve with beef dishes

Nutrition Facts
Amount Per Serving: Calories 38 - Calories from Fat 20
Percent Total Calories From: Fat 51%, Protein 16%, Carbohydrate 32%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 5mg, Sodium 637mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 73 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Burgundersosse

4 servings

3 tablespoons sugar
1 1/2 cups red Burgundy
1/4 cup minced scallions
3 tablespoons unsalted butter
1/4 cup flour
1 tablespoon meat extract
1 teaspoon strained fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon white pepper
1/8 teaspoon sugar

HEAT SUGAR IN A SAUCEPAN, OVER A LOW FLAME, UNTIL LIGHTLY CARAMELIZED
STIR IN BURGUNDY AND SCALLIONS
SIMMER FOR 15 MINUTES
REMOVE FROM HEAT AND SET ASIDE
HEAT BUTTER IN ANOTHER SAUCEPAN, OVER A MEDIUM FLAME
WHISK IN FLOUR, HEAT AND STIR UNTIL GOLDEN
WHISK IN HALF OF ONION MIXTURE AND REMAINING WINE
ADD REMAINING INGREDIENTS-MIX WELL
SERVE WITH BEEF
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 210 - Calories from Fat 79
Percent Total Calories From: Fat 37%, Protein 2%, Carbohydrate 33%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 5g, Cholesterol 23mg, Sodium 154mg, Total Carbohydrate 18g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 350 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Butter Sauce

1 servings

2 ounces unsalted butter
2 ounces bread flour
2 cups boiling water
5 beaten egg yolks
2 ounces heavy cream
1 ounce strained fresh lemon juice
kosher salt
white pepper
4 ounces medium dice, chilled unsalted butter

HEAT THE BUTTER IN A SAUCEPAN, OVER A MEDIUM-LOW FLAME
WHISK IN THE FLOUR TO MAKE A WHITE ROUX
WHISK IN THE WATER
HEAT AND STIR FOR 10 MINUTES, UNTIL SMOOTH AND THICKENED COMBINE YOLKS AND CREAM TO MAKE A LIASON
ADD 1 TABLESPOON HOT SAUCE TO THE LIASON-MIX WELL
SLOWLY STIR THE TEMPERED LIASON BACK INTO THE HOT SAUCE HEAT AND STIR UNTIL JUST BELOW THE SIMMERING POINT, DO NOT BOIL
STIR IN LEMON JUICE
SEASON TO TASTE WITH SALT AND PEPPER
STRAIN THROUGH A CHINOIS OR CHEESECLOTH
STIR THE PIECES OF BUTTER INTO THE SAUCE, ONE AT A TIME
KEEP WARM, DO NOT BOIL
SERVE HOT OR WAR

Nutrition Facts
Amount Per Serving: Calories 1946 - Calories from Fat 1664
Percent Total Calories From: Fat 86%, Protein 5%, Carbohydrate 10%
Totals and Percent Daily Values (2000 calories): Fat 185g, Saturated Fat 107g, Cholesterol 1476mg, Sodium 1239mg, Total Carbohydrate 47g, Dietary Fiber 0g, Sugars 0g, Protein 23g, Vitamin A 7607 units, Vitamin C 13 units, Calcium 0 units, Iron 6 units


PrevRcpContentsNextRcp

Buttery Pecan Sauce

6 servings

1/4 cup room temperature unsalted butter
1/2 cup chopped dry roasted pecan
2 tablespoons minced onions
1 teaspoon strained fresh lemon juice
1/2 teaspoon liquid hot pepper sauce
1/4 teaspoon minced garlic

COMBINE INGREDIENTS IN A FOOD PROCESSOR
PROCESS TO A SMOOTH PUREE
SERVE HOT, WITH SEAFOO

Nutrition Facts
Amount Per Serving: Calories 153 - Calories from Fat 137
Percent Total Calories From: Fat 89%, Protein 3%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 5g, Cholesterol 21mg, Sodium 2mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 305 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Cajun Bbq Sauce

20 servings

1 teaspoon black pepper
1 teaspoon kosher salt
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon white pepper
1/2 teaspoon cayenne
1/2 pound small dice sliced bacon
1 cup small dice onion
2 cups unsalted pork or beef stock
1 cup chili sauce
1 cup honey
5 tablespoons strained fresh orange juice
1 tablespoon very finely grated orange zest
2 tablespoons strained fresh lemon juice
1 teaspoon very finely grated lemon zest
2 teaspoons garlic puree
1/4 cup unsalted butter

COMBINE SALT, PEPPERS, ONION POWDER, AND GARLIC POWDER-MIX WELL AND SET ASIDE
COOK BACON UNTIL CRISP
ADD ONIONS, COVER, AND COOK UNTIL BROWNED, WITHOUT BURNING ADD DRY SPICE MIXTURE, HEAT AND STIR FOR 1 MINUTE
ADD REMAINING INGREDIENTS
HEAT AND STIR FOR 20-25 MINUTES
POUR INTO A FOOD PROCESSOR
PROCESS TO A SMOOTH PUREE
USE AS A MOPPING SAUCE
SERVE HOT OR WARM AS A DIPPING SAUC

Nutrition Facts
Amount Per Serving: Calories 152 - Calories from Fat 81
Percent Total Calories From: Fat 53%, Protein 4%, Carbohydrate 42%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 4g, Cholesterol 14mg, Sodium 283mg, Total Carbohydrate 16g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 1290 units, Vitamin C 10 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Cajun Giblet Gravy

12 servings

1 teaspoon kosher salt
1 teaspoon cayenne
1 teaspoon ground sage
1 teaspoon ground thyme
1/2 teaspoon white pepper
1/2 teaspoon ground oregano
1/4 teaspoon black pepper
3 tablespoons unsalted butter
3/4 pound peeled and ground, turkey or chicken gizzards
1/2 cup minced onion
1/2 cup minced celery
1/2 cup finely minced green bell pepper
1 tablespoon minced garlic
1/4 cup flour
3 cups unsalted chicken or turkey-based white stock

COMBINE SALT, CAYENNE, SAGE, THYME, OREGANO, AND PEPPERS-SET ASIDE HEAT BUTTER IN A LARGE SKILLET, OVER A MODERATE FLAME ADD GIZZARDS, ONIONS, CELERY, AND BELL PEPPERS
HEAT AND STIR FOR 5 MINUTES, UNTIL BROWNED
REDUCE TO A MEDIUM FLAME
WHISK IN FLOUR, GARLIC, AND SEASONINGS MIXTURE
HEAT AND STIR FOR 3 MINUTES, UNTIL FLOUR HAS BROWNED
WHISK IN STOCK
HEAT AND STIR FOR 15 MINUTES, UNTIL REDUCED TO 3 CUPS
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 84 - Calories from Fat 40
Percent Total Calories From: Fat 48%, Protein 30%, Carbohydrate 22%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 2g, Cholesterol 82mg, Sodium 240mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 2666 units, Vitamin C 10 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

Cajun Mustard Sauce

4 servings

1/2 cup cream
1/2 cup sour cream
1/3 cup whole grain or creole mustard
2 teaspoons Worcestershire sauce
1 teaspoon prepared mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon white pepper
1/8 teaspoon cayenne
1/8 teaspoon ground basil

COMBINE INGREDIENTS IN A SAUCEPAN, OVER A MEDIUM FLAME
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 15-20 MINUTES REMOVE FROM HEAT AND ALLOW TO COOL
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 163 - Calories from Fat 136
Percent Total Calories From: Fat 83%, Protein 7%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 7g, Cholesterol 38mg, Sodium 617mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 443 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Cajun Sauce with Jalapenos

12 servings

3/4 cup minced onion
1/2 cup small dice green bell pepper
1/4 cup small dice celery
1/4 cup peanut oil
1/4 cup flour
3/4 teaspoon cayenne
1/2 teaspoon white pepper
1/2 teaspoon black pepper
2 whole bay leaves
1/4 cup seeded and minced fresh jalapeno chile
1 teaspoon pureed garlic
3 cups unsalted beef stock

COMBINE ONIONS, BELL PEPPERS, AND CELERY, SET ASIDE
HEAT OIL IN A SKILLET, OVER A MEDIUM-LOW FLAME
WHISK IN FLOUR, UNTIL SMOOTH
HEAT AND STIR UNTIL LIGHT BROWN
REMOVE FROM HEAT AND STIR IN ONION MIXTURE
STIR IN RED, WHITE, AND BLACK PEPPERS
PLACE OVER A MODERATELY-HIGH FLAME
HEAT AND STIR FOR 2 MINUTES
STIR IN BAY, CHILES, AND GARLIC
HEAT AND STIR FOR 2 MINUTES
REMOVE FROM HEAT
HEAT STOCK TO A BOIL IN A SAUCEPAN, OVER A HIGH FLAME
REDUCE HEAT TO MODERATE
STIR IN SAUCE MIXTURE, 1 TABLESPOON AT A TIME, STIRRING TO DISSOLVE EACH BEFORE ADDING ANOTHER
SIMMER OVER A MODERATE FLAME FOR 15 MINUTES, OR UNTIL REDUCED TO 3-1/2 CUPS
SERVE HOT, WITH BEE

Nutrition Facts
Amount Per Serving: Calories 64 - Calories from Fat 43
Percent Total Calories From: Fat 67%, Protein 8%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 0mg, Sodium 244mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 150 units, Vitamin C 5 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Cantonese Egg Foo Yung Sauce

6 servings

2 tablespoons cornstarch
1 1/2 cups boiling water
1/2 teaspoon ground ginger
1/4 teaspoon five-spice powder
1 tablespoon soy sauce


Dissolve the cornstarch in 1/2 cup cold water, stir well. Add the cornstarch to the boiling water, stirring constantly. Reduce heat to medium, add the rest of the ingredients, cook 3 more minutes. Serve with EGG FOO YUNG, or in stir-fried vegetables

Nutrition Facts
Amount Per Serving: Calories 12 - Calories from Fat 0
Percent Total Calories From: Fat 1%, Protein 6%, Carbohydrate 93%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 172mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Caper Butter Sauce

4 servings

1/3 cup unsalted butter
1/4 cup capers
2 tablespoons strained fresh lemon juice
1/2 teaspoon kosher salt


Serve with fish, chicken or vegetables. In skillet melt butter; add capers, lemon juice and salt

Nutrition Facts
Amount Per Serving: Calories 145 - Calories from Fat 139
Percent Total Calories From: Fat 96%, Protein 1%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 10g, Cholesterol 41mg, Sodium 416mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 596 units, Vitamin C 5 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Caribbean Dipping Sauce

12 servings

6 cups tomato concasse
2 cups very finely minced onions
1/2 cup light brown sugar
1 tablespoon kosher salt
1 cup malt vinegar
1 teaspoon seeded minced red hot chile

COMBINE INGREDIENTS IN A SAUCEPAN, OVER A MEDIUM FLAME
BRING TO A BOIL, REDUCE HEAT, AND SIMMER UNTIL MIXTURE HAS REDUCED BY HALF, STIRRING OFTEN
REMOVE FROM HEAT AND ALLOW TO COOL
COVER AND CHILL
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 57 - Calories from Fat 3
Percent Total Calories From: Fat 5%, Protein 8%, Carbohydrate 87%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 600mg, Total Carbohydrate 12g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 565 units, Vitamin C 25 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Casera Sauce

4 servings

1 cup tomato concasse
1/2 cup medium dice onion
1 tablespoon very finely minced garlic
1 tablespoon diced jalapeno chiles
1 tablespoon minced cilantro
1 tablespoon strained fresh lemon juice
1/2 teaspoon dried oregano
1 teaspoon vegetable oil

COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL UP TO 7 DAYS
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 40 - Calories from Fat 12
Percent Total Calories From: Fat 31%, Protein 10%, Carbohydrate 59%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 37mg, Total Carbohydrate 6g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 356 units, Vitamin C 17 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Cashew Sauce

6 servings

3 tablespoons flour
2 tablespoons butter
1/2 cup finely chopped, unsalted
1 cup unsalted beef stock
1/4 teaspoon sugar
1/4 teaspoon kosher salt, or more to taste
1/4 teaspoon freshly ground white pepper

HEAT BUTTER IN A LARGE SKILLET, OVER A MEDIUM FLAME
WHISK IN FLOUR UNTIL BUBBLY
ADD CASHEWS, HEAT AND STIR UNTIL MIXTURE IS A RICH GOLDEN COLOR
GRADUALLY WHISK IN BEEF BROTH
STIR IN SUGAR
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 4-5 MINUTES
SKIM WELL
SEASON TO TASTE WITH SALT AND PEPPER
SERVE HOT, WARM, SLIGHTLY CHILLED, OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 86 - Calories from Fat 48
Percent Total Calories From: Fat 56%, Protein 9%, Carbohydrate 35%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 2g, Cholesterol 10mg, Sodium 348mg, Total Carbohydrate 8g, Dietary Fiber 2g, Sugars 0g, Protein 2g, Vitamin A 2939 units, Vitamin C 5 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Catalonian Dipping Sauce

6 servings

1/2 cup chopped blanched almonds
1/4 cup very finely minced garlic
1 cup tomato concasse
1 tablespoon seeded finely minced red hot chile
1 cup olive oil
1/4 cup red wine vinegar
1/4 teaspoon kosher salt
1/4 teaspoon white pepper

ROAST ALMONDS IN A 350 DEGREE OVEN FOR 10 MINUTES
COMBINE WITH GARLIC, TOMATOES, AND RED CHILES-MIX TO A PASTE
WHISK IN THE OLIVE OIL IN A THIN-STEADY STREAM
SLOWLY ADD THE VINEGAR-MIX UNTIL THICKENED
SEASON WITH SALT AND WHITE PEPPER
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 435 - Calories from Fat 383
Percent Total Calories From: Fat 88%, Protein 3%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 43g, Saturated Fat 5g, Cholesterol 0mg, Sodium 127mg, Total Carbohydrate 8g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 213 units, Vitamin C 12 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Cheddar Cheese Sauce

4 servings

1 cup clarified unsalted butter
8 ounces bread flour
4 quarts milk
1 whole peeled onion
1 whole clove
1 whole bay leaf
salt
nutmeg
white pepper
2 cups grated cheddar cheese
1/2 teaspoon dry mustard
2 teaspoons Worcestershire sauce

HEAT BUTTER IN A LARGE SKILLET, OVER A LOW FLAME
ADD THE FLOUR AND WHISK TO MAKE A WHITE ROUX
REMOVE FROM HEAT AND ALLOW TO COOL SLIGHTLY
SCALD THE MILK IN A SAUCEPAN, OVER A MEDIUM FLAME
GRADUALLY BEAT THE SCALDED MILK INTO THE ROUX
PLACE OVER A MODERATE FLAME
HEAT AND STIR TO A BOIL, REDUCE HEAT TO A SIMMER
IMPALE THE BAY LEAF TO THE ONION WITH THE CLOVE
ADD TO THE SAUCE
SIMMER FOR 15-30 MINUTES, STIRRING OFTEN
ADD GRATED CHEESE, DRY MUSTARD, AND WORCESTERSHIRE SAUCE
STIR UNTIL CHEESE MELTS
ADD HOT MILK AS NEEDED TO ADJUST THE CONSISTENCY
SEASON VERY LIGHTLY WITH SALT, NUTMEG, AND WHITE PEPPER STRAIN THROUGH A CHINOIS
TOP WITH MELTED BUTTER TO KEEP A SKIN FROM FORMING
KEEP WARM IN A BAIN MARIE
OR COOL QUICKLY IN ICE OR A VENTED WATER BATH AND CHILL
SERVE HOT OR WAR

Nutrition Facts
Amount Per Serving: Calories 1477 - Calories from Fat 889
Percent Total Calories From: Fat 60%, Protein 15%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 99g, Saturated Fat 61g, Cholesterol 316mg, Sodium 1135mg, Total Carbohydrate 93g, Dietary Fiber 1g, Sugars 0g, Protein 54g, Vitamin A 3599 units, Vitamin C 13 units, Calcium 0 units, Iron 4 units


PrevRcpContentsNextRcp

Cheese Sauce with Beer

4 servings

1/2 cup grated jack cheese
1/2 cup grated cheddar cheese
1 tablespoon flour
1/2 teaspoon dry mustard
1/2 teaspoon paprika
4 ounces beer
1 teaspoon liquid hot pepper sauce
1/4 cup milk

COMBINE JACK CHEESE, CHEDDAR CHEESE, FLOUR, DRY MUSTARD, AND PAPRIKA-TOSS TO MIX WELL
COMBINE BEER AND PEPPER SAUCE IN A SAUCEPAN, OVER A MEDIUM-LOW FLAME
ADD CHEESE MIXTURE, A LITTLE AT A TIME
HEAT AND STIR TO MELT CHEESE
STIR IN MILK
SERVE WAR

Nutrition Facts
Amount Per Serving: Calories 141 - Calories from Fat 87
Percent Total Calories From: Fat 62%, Protein 23%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 6g, Cholesterol 29mg, Sodium 173mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 479 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Chile Mayonnaise

6 servings

1 tablespoon seeded diced jalapeno chiles
2 tablespoons white vinegar
1 egg
2 tablespoons finely minced onions
1 tablespoon sugar
3/4 teaspoon kosher salt
1 cup corn oil

COMBINE CHILES, VINEGAR, EGG, ONIONS, SUGAR, AND SALT IN A FOOD PROCESSOR
PROCESS TO A FINE PUREE
WITH MACHINE RUNNING, ADD OIL IN A THIN-STEADY STREAM PROCESS UNTIL THICKENED
COVER AND CHILL FOR 2-4 DAYS
SERVE SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 351 - Calories from Fat 335
Percent Total Calories From: Fat 96%, Protein 1%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 37g, Saturated Fat 5g, Cholesterol 35mg, Sodium 325mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 77 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Chile Oil

12 servings

3/4 cup peanut oil
1 tablespoon crushed red chiles
1/2 teaspoon sesame oil

HEAT OIL TO 375 DEGREES
ADD PEPPER FLAKES AND SESAME OIL
REMOVE FROM HEAT AND ALLOW TO COOL
COVER AND ALLOW TO REST FOR 2-3 DAYS
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 125 - Calories from Fat 124
Percent Total Calories From: Fat 99%, Protein 0%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 2g, Cholesterol 0mg, Sodium 2mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 321 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Chile Sauce

8 servings

5 cups tomato concasse
1 cup very finely diced onion
1/2 cup white vinegar
1 tablespoon honey
1 teaspoon kosher salt
1 teaspoon mustard seed
1 tablespoon crushed red chiles
1/2 teaspoon finely minced garlic
1/2 tablespoon finely minced ginger
1/4 teaspoon ground coriander
1/4 teaspoon freshly ground nutmeg
2 whole cloves

COMBINE INGREDIENTS IN A SAUCEPAN, OVER A MODERATE FLAME HEAT TO A BOIL, REDUCE HEAT, AND SIMMER FOR 2 HOURS, UNTIL THICKENED, STIRRING OFTEN
POUR INTO A STERILE JAR
PROCESS FOR 10 MINUTES
STORE IN A COOL, DARK PLAC

Nutrition Facts
Amount Per Serving: Calories 56 - Calories from Fat 6
Percent Total Calories From: Fat 11%, Protein 11%, Carbohydrate 78%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 308mg, Total Carbohydrate 11g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 1184 units, Vitamin C 31 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Chilean Salsa

12 servings

2 cups minced cilantro
3/4 cup olive oil
liquid hot pepper sauce


Place cilantro in food processor fitted with steel blade. Turn on processor and add oil through feed tube till a coarse sauce is achieved. Add Tabasco to taste, salt if necessary. A lovely substitute for red salsa

Nutrition Facts
Amount Per Serving: Calories 124 - Calories from Fat 122
Percent Total Calories From: Fat 98%, Protein 1%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 2g, Cholesterol 0mg, Sodium 3mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 277 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Chilled Horseradish Sauce

8 servings

1/4 cup drained prepared horseradish
1 tablespoon white vinegar
1 teaspoon sugar
1/4 teaspoon English dry mustard
1/2 teaspoon kosher salt
1/2 teaspoon white pepper
1/2 cup chilled cream

PLACE HORSERADISH INTO A CLEAN TOWEL AND SQUEEZE TO REMOVE EXCESS MOISTURE
COMBINE HORSERADISH, VINEGAR, SUGAR, MUSTARD, SALT, AND PEPPER-MIX WELL
BEAT CREAM TO STIFF PEAKS
FOLD INTO HORSERADISH MIXTURE
COVER AND CHILL FOR 2-48 HOURS
SERVE SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 44 - Calories from Fat 34
Percent Total Calories From: Fat 77%, Protein 5%, Carbohydrate 18%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 2g, Cholesterol 13mg, Sodium 160mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 141 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Chimicuurri Sauce

50 servings

3 cups red wine vinegar
4 cups olive oil
2 tablespoons dry mustard
5 cups minced onions
1/3 cup minced pitted green olive
3 cups minced parsley
1/3 cup minced scallion greens
1/2 cup minced garlic
1/3 cup cognac or brandy
1/4 cup crumbled dried oregano
1/3 cup pepper
1/4 cup cayenne
2 teaspoons kosher salt

COMBINE VINEGAR, OLIVE OIL, AND DRY MUSTARD IN A FOOD PROCESSOR
PROCESS UNTIL WELL BLENDED
ADD REMAINING INGREDIENTS AND PROCESS UNTIL WELL BLENDED COVER AND LET STAND FOR 4-8 HOURS, ALLOWING FLAVORS TO MELD OR COVER AND CHILL UP TO 96 HOURS
SERVE CHILLED OR AT ROOM TEMPERATURE, AS A DIPPING SAUC

Nutrition Facts
Amount Per Serving: Calories 194 - Calories from Fat 160
Percent Total Calories From: Fat 83%, Protein 2%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 2g, Cholesterol 0mg, Sodium 123mg, Total Carbohydrate 4g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 489 units, Vitamin C 4 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

Chinese Chicken Salad Dressing

100 servings

6 cups seasoned rice vinegar
4 cups water
3 pounds sugar
2 cups hoisin sauce or plum sauce
3/4 cup soy sauce
2 tablespoons finely minced fresh ginger root
1 tablespoon garlic puree
1 tablespoon sesame oil

HEAT VINEGAR IN A SAUCEPAN, OVER A MODERATE FLAME
ADD SUGAR AND WATER, HEAT AND STIR TO DISSOLVE SUGAR REMOVE FROM HEAT
STIR IN REMAINING INGREDIENTS-MIX WELL
COVER AND CHILL FOR 4-48 HOURS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 69 - Calories from Fat 1
Percent Total Calories From: Fat 2%, Protein 1%, Carbohydrate 97%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 266mg, Total Carbohydrate 17g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 6 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Chinese Dipping Sauce

4 servings

1/3 cup soy sauce
1/3 cup rice vinegar
1 teaspoon finely minced ginger
2 tablespoons garlic puree
2 teaspoons sesame oil
1 teaspoon chile oil
1/2 teaspoon sugar

COMBINE INGREDIENTS-MIX WELL
COVER AND LET STAND FOR 2-48 HOURS
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 67 - Calories from Fat 32
Percent Total Calories From: Fat 48%, Protein 11%, Carbohydrate 41%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 0mg, Sodium 1373mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 1 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Chinese Mustard Sauce

50 servings

3 cups dry mustard
4 cups water
3 tablespoons rice wine vinegar

COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL FOR 1-96 HOURS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 57 - Calories from Fat 37
Percent Total Calories From: Fat 65%, Protein 23%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 0g, Cholesterol 0mg, Sodium 1mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 24 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Chinese Stewing Sauce

3 servings

3 cups water
1 cup soy sauce
1/4 cup rice wine, or sherry
1/4 cup finely minced garlic
2 whole star anise
3 tablespoons sugar
2 tablespoons peanut oil

HEAT OIL IN A SKILLET, OVER A HIGH FLAME
ADD GARLIC AND SAUTE UNTIL LIGHTLY COLORED
STIR IN REMAINING INGREDIENTS
REDUCE FLAME TO MEDIUM
HEAT AND STIR FOR 15-20 MINUTES, UNTIL THICKENED
STRAIN THROUGH A CHINOIS
USE AS DESIRE

Nutrition Facts
Amount Per Serving: Calories 244 - Calories from Fat 87
Percent Total Calories From: Fat 36%, Protein 11%, Carbohydrate 48%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 2g, Cholesterol 0mg, Sodium 5494mg, Total Carbohydrate 29g, Dietary Fiber 1g, Sugars 0g, Protein 7g, Vitamin A 5 units, Vitamin C 7 units, Calcium 0 units, Iron 4 units


PrevRcpContentsNextRcp

Chipotle Mayonnaise

2 servings

1/2 cup mayonnaise
1/2 cup sour cream
1/8 teaspoon ground oregano
2 drained, canned chile chipotle adobados

COMBINE INGREDIENTS IN A FOOD PROCESSOR
PROCESS TO BLEND WELL
COVER AND CHILL FOR 60 MINUTES
SERVE SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 549 - Calories from Fat 511
Percent Total Calories From: Fat 93%, Protein 2%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 57g, Saturated Fat 13g, Cholesterol 43mg, Sodium 1202mg, Total Carbohydrate 7g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 9158 units, Vitamin C 50 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Chipotle Sauce

8 servings

4 to 2 dried chipotle chiles
1/4 cup small dice sliced bacon
1/4 cup small dice onion
3 cups small dice tomato concasse
1 cup unsalted beef stock
1/4 cup small dice carrot
1/4 cup small dice celery
1/4 cup minced cilantro
1/2 teaspoon kosher salt
1/4 teaspoon pepper

COVER CHILES WITH WARM WATER
ALLOW TO STAND FOR 60 MINUTES, DRAIN, AND FINELY MINCE
SAUTE BACON AND ONIONS IN MEDIUM SAUCEPAN, OVER A MEDIUM FLAME, UNTIL BACON IS CRISP
ADD CHILES AND REMAINING INGREDIENTS-MIX WELL
SERVE HOT, WARM, OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 53 - Calories from Fat 26
Percent Total Calories From: Fat 48%, Protein 13%, Carbohydrate 39%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 3mg, Sodium 289mg, Total Carbohydrate 5g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 2654 units, Vitamin C 47 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Chocolate Almond Sauce

4 servings

1/4 cup unsalted butter
1/8 teaspoon kosher salt
2 ounces unsweetened chocolate
3/4 cup half and half
1 cup sugar
1/2 teaspoon vanilla
1/8 teaspoon almond extract
1/2 teaspoon toasted, slivered blanched almonds

COMBINE BUTTER AND CHOCOLATE IN A BOWL
SET OVER HOT WATER AND STIR UNTIL MELTED
REMOVE FROM HEAT
STIR IN SUGAR, UNTIL DISSOLVED
GRADUALLY STIR IN SALT AND CREAM
SET OVER HOT WATER AND STIR UNTIL THOROUGHLY BLENDED REMOVE FROM HEAT
STIR IN VANILLA, ALMOND EXTRACT, AND ALMONDS
SERVE WARM, SLIGHTLY CHILLED, OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 457 - Calories from Fat 220
Percent Total Calories From: Fat 48%, Protein 3%, Carbohydrate 49%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 15g, Cholesterol 48mg, Sodium 95mg, Total Carbohydrate 56g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 640 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Chocolate Dessert Sauce

4 servings

1/4 cup unsalted butter
1/8 teaspoon kosher salt
2 ounces unsweetened chocolate
3/4 cup half and half or light cream
1 cup sugar
1/2 teaspoon vanilla

COMBINE BUTTER AND CHOCOLATE IN A BOWL
SET OVER HOT WATER AND STIR UNTIL MELTED
REMOVE FROM HEAT
STIR IN SUGAR, UNTIL DISSOLVED
GRADUALLY STIR IN SALT AND CREAM
SET BACK OVER HOT WATER AND STIR UNTIL THOROUGHLY BLENDED REMOVE FROM HEAT
STIR IN VANILLA
SERVE WARM OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 528 - Calories from Fat 296
Percent Total Calories From: Fat 56%, Protein 2%, Carbohydrate 42%
Totals and Percent Daily Values (2000 calories): Fat 33g, Saturated Fat 20g, Cholesterol 81mg, Sodium 91mg, Total Carbohydrate 55g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 947 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Chow Chow Chile Dip

12 servings

2 cups minced sweet red onions
1 teaspoon minced garlic
1/2 cup seeded-minced green bell pepper
4 ounces canned diced mild green chiles
2 tablespoons minced jalapeno chiles
1 cup seeded-diced plum tomato
1 cup light brown sugar
2 tablespoons
1 teaspoon ground cumin

COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL FOR AT LEAST 3 DAYS, ALLOWING FLAVORS TO MELD SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATURE

(ALTERNATELY USED AS A BASTING SAUCE FOR GRILLING

Nutrition Facts
Amount Per Serving: Calories 63 - Calories from Fat 3
Percent Total Calories From: Fat 5%, Protein 5%, Carbohydrate 91%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 150mg, Total Carbohydrate 14g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 555 units, Vitamin C 16 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Cilantro Pesto

3 servings

1 cup firmly packed cilantro
1/2 cup firmly packed flat-leaf parsley
1/2 cup very finely shredded parmesan cheese
1/2 cup olive oil
1/4 teaspoon kosher salt
2 tablespoons garlic puree
1/4 cup toasted pine nuts

COMBINE INGREDIENTS IN A FOOD PROCESSOR
PROCESS UNTIL WELL BLENDED
COVER AND CHILL FOR 1-48 HOURS FOR FREEZE UP TO 3 MONTHS
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 484 - Calories from Fat 420
Percent Total Calories From: Fat 87%, Protein 7%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 47g, Saturated Fat 8g, Cholesterol 10mg, Sodium 463mg, Total Carbohydrate 8g, Dietary Fiber 1g, Sugars 0g, Protein 8g, Vitamin A 1179 units, Vitamin C 15 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

Cinnamon Apple Butter

50 servings

40 to 36 cored and sliced, unpeeled red apples
5 pounds sugar
1/2 cup apple cider vinegar
1/4 cup cinnamon red hots, cinnamon candies

COMBINE APPLES AND 8 CUPS WATER IN A HEAVY STOCKPOT, OVER A MEDIUM FLAME
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 2-3 HOURS, UNTIL SOFT
DRAIN WELL
STRAIN APPLES THROUGH A FINE SIEVE, PRESSING TO EXTRACT ALL OF THE PULP
DISCARD SKINS
COMBINE SIEVED APPLES, SUGAR, VINEGAR IN A DEEP ROASTING PAN BAKE @ 325 DEGREES FOR 5 HOURS, STIRRING EVERY 15-20 MINUTES ADD CINNAMON CANDIES-MIX WELL
BAKE @ 325 DEGREES FOR 1 HOUR, UNTIL THICKENED
REMOVE FROM OVEN, COOL
COVER AND CHILL OR PROCESS INTO CANNING JARS
SERVE WARM, CHILLED, OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 275 - Calories from Fat 5
Percent Total Calories From: Fat 2%, Protein 0%, Carbohydrate 98%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 67g, Dietary Fiber 1g, Sugars 0g, Protein 0g, Vitamin A 76 units, Vitamin C 8 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Citrus Bbq Sauce

6 servings

1 cup small dice onion
1 tablespoon crushed red chiles
1/4 teaspoon cayenne
1 seeded minced dried ancho chiles
1 tablespoon corn oil
1 cup strained fresh orange juice
1/2 cup strained fresh lime juice
2 tablespoons sugar
2 tablespoons strained fresh lemon juice
1 tablespoon minced cilantro
1 teaspoon kosher salt

HEAT OIL IN A LARGE SKILLET, OVER A MEDIUM FLAME
ADD ONIONS, RED CHILES, CAYENNE, AND ANCHO CHILES
HEAT AND STIR FOR 5 MINUTES, UNTIL ONIONS HAVE SOFTENED
STIR IN REMAINING INGREDIENTS
HEAT TO A BOIL, REDUCE HEAT, AND SIMMER FOR 10 MINUTES, STIRRING OFTEN
REMOVE FROM HEAT
USE AS DESIRE

Nutrition Facts
Amount Per Serving: Calories 81 - Calories from Fat 23
Percent Total Calories From: Fat 28%, Protein 4%, Carbohydrate 68%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 397mg, Total Carbohydrate 14g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 902 units, Vitamin C 31 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Citrus Chocolate Sauce

4 servings

1/4 cup unsalted butter
1/8 teaspoon kosher salt
2 ounces unsweetened chocolate
3/4 cup half and half or light cream
1 cup sugar
1/2 teaspoon vanilla
2 teaspoons very finely grated orange zest
2 tablespoons strained fresh orange juice
1/4 teaspoon very finely grated lemon zest

COMBINE BUTTER AND CHOCOLATE IN A BOWL
SET OVER HOT WATER AND STIR UNTIL MELTED
REMOVE FROM HEAT
STIR IN SUGAR, UNTIL DISSOLVED
GRADUALLY STIR IN SALT AND CREAM
SET BACK OVER HOT WATER AND STIR UNTIL THOROUGHLY BLENDED REMOVE FROM HEAT
STIR IN VANILLA, ORANGE ZEST, ORANGE JUICE, AND LEMON ZEST
SERVE WARM OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 532 - Calories from Fat 296
Percent Total Calories From: Fat 56%, Protein 2%, Carbohydrate 42%
Totals and Percent Daily Values (2000 calories): Fat 33g, Saturated Fat 20g, Cholesterol 81mg, Sodium 91mg, Total Carbohydrate 56g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 966 units, Vitamin C 6 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Citrus-Pineapple Fruit Salad Dressing

8 servings

2 beaten eggs
2 teaspoons cornstarch
1/2 cup sugar
1/4 cup strained fresh lemon juice
1/2 cup strained fresh orange juice
1/2 cup unsweetened pineapple juice
1 tablespoon melted unsalted butter

WHISK SUGAR AND CORNSTARCH INTO EGGS-MIX VERY WELL
COMBINE EGG MIXTURE WITH FRUIT JUICES IN THE TOP OF A DOUBLE-BOILER
HEAT AND STIR UNTIL THICKENED
STIR IN MELTED BUTTER
REMOVE FROM HEAT AND ALLOW TO COOL
COVER AND CHILL FOR 2-48 HOURS
SERVE SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 102 - Calories from Fat 25
Percent Total Calories From: Fat 24%, Protein 7%, Carbohydrate 69%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 57mg, Sodium 17mg, Total Carbohydrate 18g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 166 units, Vitamin C 13 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Clarified Butter

12 servings

1 pound unsalted butter

HEAT BUTTER IN A HEAVY SAUCEPAN, OVER A MODERATE FLAME
SKIM THE FROTH FROM THE SURFACE
CAREFULLY POUR OFF THE CLEAR MELTED BUTTER INTO ANOTHER CONTAINER, LEAVING THE MILKY WATER IN THE BOTTOM OF THE SAUCEPAN
USE AS DESIRE

Nutrition Facts
Amount Per Serving: Calories 278 - Calories from Fat 276
Percent Total Calories From: Fat 100%, Protein 0%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 31g, Saturated Fat 19g, Cholesterol 83mg, Sodium 4mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 1158 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Classic Brown Stock

32 servings

12 pounds beef soup bones
12 quarts cold water
1 pound medium dice onion
8 ounces medium dice carrots
8 ounces medium dice celery
16 ounces tomato puree
1 whole bay leaf
1/4 teaspoon thyme
1/4 teaspoon peppercorns
6 sprigs parsley
2 whole cloves

CUT BONES INTO 3-4" PIECES WITH A MEAT SAW
PLACE BONES IN A ROASTING PAN
PLACE PAN OF BONES INTO A 400 DEGREE OVEN, UNTIL BROWNED REMOVE BONES FROM PAN AND PLACE INTO A STOCKPOT
COVER WITH COLD WATER AND PLACE OVER A MODERATE FLAME
BRING TO A GENTLE SIMMER, AND SKIM CAREFULLY
DRAIN ROASTING PAN, RESERVING FAT
SET ROASTING PAN OVER A MEDIUM FLAME AND DEGLAZE WITH WATER
ADD TO THE STOCKPOT
TOSS THE MIREPOIX WITH THE RESERVED FAT AND BROWN IN THE OVEN
REMOVE FROM THE OVEN AND ADD TO THE STOCKPOT
TIE THE SEASONINGS INTO A SACHET WITH A PIECE OF CHEESECLOTH ADD THE SACHET AND TOMATOES TO THE STOCKPOT
CONTINUE TO SIMMER FOR A TOTAL OF 6-8 HOURS
ADDING WATER AS NEEDED TO KEEP BONES COVERED
STRAIN THROUGH A CHINOIS OR CHEESECLOTH
COOL QUICKLY WITH ICE OR IN A VENTED WATER BATH
COVER AND CHIL

Nutrition Facts
Amount Per Serving: Calories 251 - Calories from Fat 131
Percent Total Calories From: Fat 52%, Protein 42%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 5g, Cholesterol 136mg, Sodium 141mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 26g, Vitamin A 2248 units, Vitamin C 7 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

Classic Chicken Stock

32 servings

12 pounds wing tips or chicken bones
12 quarts cold water
2 cups minced onions
1 cup minced carrot
1 cup minced celery
1 each bay leaf
1/4 teaspoon dried thyme
1/4 teaspoon black peppercorns
6 sprigs parsley
2 whole cloves

RINSE BONES AND WING TIPS WELL
PLACE INTO A STOCKPOT, COVER WITH WATER, AND PLACE OVER A MODERATE FLAME
BRING TO A BOIL, DRAIN, AND RINSE
RETURN BONES TO THE STOCKPOT, COVER WITH 12 QUARTS COLD WATER, AND PLACE OVER A MEDIUM FLAME
BRING BARELY TO A BOIL, REDUCE HEAT TO A BARE SIMMER, AND SKIM CAREFULLY
TIE THE BAY, THYME, PEPPERCORNS, PARSLEY, AND CLOVES IN CHEESECLOTH
ADD THE MIREPOIX AND THE SACHET
SIMMER GENTLY FOR 3-4 HOURS, ADDING WATER AS NECESSARY TO COVER BONES
STRAIN THROUGH A CHINOIS OR CHEESECLOTH
COOL QUICKLY IN A WATER BATH
COVER AND CHILL
REMOVE AND DISCARD ACCUMULATED FAT FROM THE TOP OF CHILLED STOCK
RETURN TO A LOW FLAME AND REDUCE AS NECESSARY
USE AS DESIRE

Nutrition Facts
Amount Per Serving: Calories 8 - Calories from Fat 0
Percent Total Calories From: Fat 7%, Protein 12%, Carbohydrate 81%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 6mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 1020 units, Vitamin C 2 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Classic Louis Dressing

4 servings

1 tablespoon strained fresh lemon juice
1 tablespoon white wine vinegar
1/8 teaspoon kosher salt
1/8 teaspoon white pepper
1/2 teaspoon dry mustard
1/4 teaspoon paprika
1/2 teaspoon Worcestershire sauce
1/2 cup olive oil
1/4 cup
1 tablespoon finely snipped chives
1 tablespoon minced tarragon

COMBINE VINEGAR, SALT, WHITE PEPPER, MUSTARD, PAPRIKA, AND WORCESTERSHIRE IN A FOOD PROCESSOR
WITH MACHINE RUNNING, ADD OIL IN A THIN-STEADY STREAM
ADD REMAINING INGREDIENTS, PULSE TO MIX WELL
COVER AND CHILL FOR 2-48 HOURS
SERVE SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 278 - Calories from Fat 255
Percent Total Calories From: Fat 92%, Protein 2%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 28g, Saturated Fat 4g, Cholesterol 0mg, Sodium 136mg, Total Carbohydrate 5g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 2283 units, Vitamin C 6 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Classic Mustard Sauce

50 servings

8 ounces clarified unsalted butter
8 ounces bread flour
4 quarts milk
1 peeled onion
1 whole clove
1 whole bay leaf
salt
freshly grated nutmeg
white pepper
4 ounces prepared mustard

HEAT BUTTER IN A LARGE SKILLET, OVER A LOW FLAME
ADD THE FLOUR AND WHISK TO MAKE A WHITE ROUX
REMOVE FROM HEAT AND ALLOW TO COOL SLIGHTLY
IN A SAUCEPAN, SCALD THE MILK SLIGHTLY
GRADUALLY BEAT THE SCALDED MILK INTO THE ROUX
HEAT AND STIR TO A BOIL AND REDUCE HEAT TO A SIMMER
IMPALE THE BAY LEAF TO THE ONION WITH THE CLOVE
ADD TO THE SAUCE
SIMMER FOR 15-30 MINUTES, STIRRING OFTEN
STIR IN PREPARED MUSTARD
ADD HOT MILK AS NEEDED TO ADJUST THE CONSISTENCY
SEASON VERY LIGHTLY WITH SALT, NUTMEG, AND WHITE PEPPER STRAIN THROUGH A CHINOIS
TOP WITH MELTED BUTTER TO KEEP A SKIN FROM FORMING
KEEP WARM IN A BAIN MARIE OR COOL QUICKLY IN ICE OR A VENTED WATER BATH AND CHILL
SERVE WAR

Nutrition Facts
Amount Per Serving: Calories 102 - Calories from Fat 58
Percent Total Calories From: Fat 57%, Protein 13%, Carbohydrate 29%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 4g, Cholesterol 21mg, Sodium 91mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 240 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Classic Oriental Marinade

8 servings

1/2 cup peanut oil
1/4 cup soy sauce
1/2 cup red wine
2 tablespoons catsup
2 tablespoons finely minced candied ginger
2 tablespoons pureed garlic
1 tablespoon curry powder

COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL FOR 4-96 HOURS
USE AS A MARINADE FOR MEAT, POULTRY, OR FIS

Nutrition Facts
Amount Per Serving: Calories 164 - Calories from Fat 123
Percent Total Calories From: Fat 75%, Protein 2%, Carbohydrate 17%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 2g, Cholesterol 0mg, Sodium 563mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 49 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Classic Remoulade Sauce

50 servings

1 cup creole mustard
1 cup red wine vinegar
3/4 cup red chile sauce
1/4 cup refrigerated prepared horseradish
2 tablespoons dry mustard
3 cups olive oil
1 cup finely minced capers
12 hard-boiled egg yolks
3 cups small dice celery
3/4 cup minced scallions
3/4 cup mayonnaise
2 tablespoons garlic powder
1/2 teaspoon kosher salt
1/2 tablespoon freshly ground white pepper
1/4 teaspoon cayenne

COMBINE INGREDIENTS IN A FOOD PROCESSOR
PROCESS UNTIL SMOOTH AND WELL BLENDED
COVER AND CHILL FOR 2-96 HOURS
SERVE WELL CHILLE

Nutrition Facts
Amount Per Serving: Calories 171 - Calories from Fat 156
Percent Total Calories From: Fat 92%, Protein 3%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 3g, Cholesterol 50mg, Sodium 159mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 460 units, Vitamin C 2 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Classic Tarter Sauce

12 servings

1 cup mayonnaise
1/8 teaspoon cayenne
1/2 teaspoon dry mustard
2 tablespoons sweet pickle relish
1/4 cup very finely minced scallions
1 teaspoon strained fresh lemon juice
1 teaspoon very finely grated lemon zest

COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL FOR 4-48 HOURS
SERVE SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 138 - Calories from Fat 133
Percent Total Calories From: Fat 96%, Protein 0%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 3g, Cholesterol 7mg, Sodium 126mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 86 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Classic Tomato Sauce

50 servings

4 ounces small dice salt pork
2 ounces unsalted butter
4 ounces small dice onions
2 ounces small dice carrots
2 ounces small dice celery
4 ounces bread flour
1 quart chicken-based white stock
2 quarts canned tomatoes
2 quarts canned tomato puree
1 whole bay leaf
2 tablespoons crushed garlic
1/4 teaspoon thyme
1 whole clove
1/2 teaspoon crushed peppercorns
1 tablespoon sugar

SAUTE SALT PORK IN BUTTER, IN A SAUCEPOT, OVER A MEDIUM FLAME UNTIL PARTIALLY RENDERED
ADD ONIONS, CARROTS, AND CELERY
HEAT AND STIR FOR 6-8 MINUTES, UNTIL SLIGHTLY SOFTENED
ADD THE FLOUR AND STIR TO MAKE A ROUX
HEAT AND STIR TO A GOLD-LIGHTL BROWN COLOR
GRADUALLY STIR IN THE STOCK
BRING TO THE BOIL
ADD THE TOMATOES AND TOMATO PUREE
RETURN TO THE BOIL, REDUCE TO A SIMMER
TIE SEASONINGS IN CHEESECLOTH TO MAKE A SACHET
ADD TO SAUCE AND SIMMER FOR 60-90 MINUTES TO THE DESIRED CONSISTENCY
REMOVE AND DISCARD SACHET
STRAIN THROUGH A CHINOIS
ADD SUGAR AND SEASON TO TASTE WITH SALT
note: tomato sauce scorches easily and alternately may be reduced in a 300 degree oven, loosely covere

Nutrition Facts
Amount Per Serving: Calories 67 - Calories from Fat 27
Percent Total Calories From: Fat 41%, Protein 10%, Carbohydrate 49%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 4mg, Sodium 110mg, Total Carbohydrate 8g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 1113 units, Vitamin C 20 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Classic Tomato Sauce with Bacon

50 servings

4 ounces sliced bacon
8 ounces small dice onions
8 ounces very small dice carrots
4 quarts chopped fresh or canned tomatoes
2 quarts tomato puree
1 pound pork bones or ham bone
2 tablespoons crushed garlic
1 whole bay leaf
1/4 teaspoon thyme
1/4 teaspoon rosemary
1/4 teaspoon crushed peppercorns
kosher salt
sugar

HEAT THE BACON IN A HEAVY SAUCEPOT TO RENDER, WITHOUT BROWNING
ADD ONIONS AND CARROTS
SAUTE UNTIL SOFTENED, WITHOUT BROWNING
ADD TOMATOES IN THEIR JUICE, TOMATO PUREE, AND HAM BONES
TIE SEASONINGS IN CHEESECLOTH TO MAKE A SACHET
ADD TO SAUCE
BRING TO THE BOIL, REDUCE HEAT, AND SIMMER FOR 90-120 MINUTES REMOVE AND DISCARD SACHET AND BONES
STRAIN THROUGH A CHINOIS OR RUN THROUGH A FOOD MILL
ADJUST SEASONINGS WITH SALT AND/OR SUGAR TO TASTE
COVER AND CHILL FOR 1-48 HOURS OR FREEZE TO STORE
USE AS DESIRE

Nutrition Facts
Amount Per Serving: Calories 72 - Calories from Fat 24
Percent Total Calories From: Fat 34%, Protein 19%, Carbohydrate 47%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 11mg, Sodium 202mg, Total Carbohydrate 9g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 2268 units, Vitamin C 27 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Classic White Stock

32 servings

12 pounds wing tips or chicken bones
12 quarts cold water
2 cups minced onions
1 cup minced carrot
1 cup minced celery
1 each bay leaf
1/4 teaspoon dried thyme
1/4 teaspoon black peppercorns
6 sprigs parsley
2 whole cloves

RINSE BONES AND WING TIPS WELL
PLACE INTO A STOCKPOT, COVER WITH WATER, AND PLACE OVER A MODERATE FLAME
BRING TO A BOIL, DRAIN, AND RINSE
RETURN BONES TO THE STOCKPOT, COVER WITH 12 QUARTS COLD WATER, AND PLACE OVER A MEDIUM FLAME
BRING BARELY TO A BOIL, REDUCE HEAT TO A BARE SIMMER, AND SKIM CAREFULLY
TIE THE BAY, THYME, PEPPERCORNS, PARSLEY, AND CLOVES IN CHEESECLOTH
ADD THE MIREPOIX AND THE SACHET
SIMMER GENTLY FOR 3-4 HOURS, ADDING WATER AS NECESSARY TO COVER BONES
STRAIN THROUGH A CHINOIS OR CHEESECLOTH
COOL QUICKLY IN A WATER BATH
COVER AND CHILL
REMOVE AND DISCARD ACCUMULATED FAT FROM THE TOP OF CHILLED STOCK
RETURN TO A LOW FLAME AND REDUCE AS NECESSARY
USE AS DESIRED

note: variations include use of veal bones, beef bones, lamb bones, turkey bones, or ham bones - when using beef or veal bones, simmer for 6-8 hours, turkey or lamb, simmer 3-4 hour

Nutrition Facts
Amount Per Serving: Calories 8 - Calories from Fat 0
Percent Total Calories From: Fat 7%, Protein 12%, Carbohydrate 81%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 6mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 1020 units, Vitamin C 2 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Corn Salsa

4 servings

16 ounces whole kernel corn, drained
4 ounces diced green chiles
1 tablespoon diced jalapeno chiles
1/4 cup seeded small dice green bell pepper
1/4 cup finely minced scallions
2 tablespoons white wine vinegar
1/4 teaspoon kosher salt

COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL FOR 60 MINUTES
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 119 - Calories from Fat 6
Percent Total Calories From: Fat 5%, Protein 11%, Carbohydrate 85%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 516mg, Total Carbohydrate 25g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 547 units, Vitamin C 36 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Cranberry Bbq Sauce

12 servings

8 ounces whole berry cranberry sauce
3 tablespoons honey
1 teaspoon vegetable oil
1 tablespoon apple cider vinegar
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon

COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL FOR 1-96 HOURS
USE AS DESIRE

Nutrition Facts
Amount Per Serving: Calories 51 - Calories from Fat 4
Percent Total Calories From: Fat 7%, Protein 0%, Carbohydrate 92%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 202mg, Total Carbohydrate 12g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 4 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Cranberry-Orange Dipping Sauce

8 servings

1/2 cup strained fresh orange juice
1 tablespoon cornstarch
16 ounces whole berry cranberry sauce
1 tablespoon brown sugar
1 teaspoon freshly ground cinnamon

COMBINE ORANGE JUICE AND CORNSTARCH IN A SAUCEPAN-MIX WELL ADD REMAINING INGREDIENTS-MIX WELL
PLACE OVER A MEDIUM FLAME
HEAT AND STIR UNTIL THICKENED
REMOVE FROM HEAT
SERVE HOT, WARM, CHILLED, OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 105 - Calories from Fat 1
Percent Total Calories From: Fat 1%, Protein 1%, Carbohydrate 98%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 17mg, Total Carbohydrate 26g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 43 units, Vitamin C 9 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Cream Cheese-Horseradish Spread

4 servings

8 ounces room temperature cream cheese
3 to 2 tablespoons refrigerated prepared horseradish
2 tablespoons milk

COMBINE CREAM CHEESE AND HORSERADISH IN A FOOD PROCESSOR PROCESS UNTIL WELL BLENDED
ADD MILK AND CONTINUE TO PROCESS, UNTIL SMOOTH
SERVE SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 210 - Calories from Fat 181
Percent Total Calories From: Fat 86%, Protein 9%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 20g, Saturated Fat 13g, Cholesterol 63mg, Sodium 179mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 820 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Cream Sauce

50 servings

1 cup clarified unsalted butter
8 ounces bread flour
4 quarts milk
1 peeled onion
1 whole clove
1 whole bay leaf
kosher salt
nutmeg
white pepper
8 to 4 ounces heavy cream

HEAT BUTTER IN A LARGE SKILLET, OVER A LOW FLAME
ADD THE FLOUR AND WHISK TO MAKE A WHITE ROUX
REMOVE FROM HEAT TO COOL SLIGHTLY
SCALD THE MILK IN A SAUCEPAN, OVER A MEDIUM FLAME
REMOVE FROM HEAT
GRADUALLY BEAT THE SCALDED MILK INTO THE ROUX
PLACE OVER A MEDIUM FLAME
HEAT AND STIR TO A BOIL, REDUCE FLAME TO MAINTAIN A SIMMER IMPALE THE BAY LEAF TO THE ONION WITH THE CLOVE
ADD TO THE SAUCE
SIMMER FOR 15-30 MINUTES, STIRRING OFTEN
ADD HOT CREAM
SEASON VERY LIGHTLY WITH SALT, NUTMEG, AND WHITE PEPPER STRAIN THROUGH A CHINOIS
TOP WITH MELTED BUTTER TO KEEP A SKIN FROM FORMING
KEEP WARM IN A BAIN MARIE
SERVE HOT OR WAR

Nutrition Facts
Amount Per Serving: Calories 108 - Calories from Fat 65
Percent Total Calories From: Fat 60%, Protein 12%, Carbohydrate 28%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 4g, Cholesterol 24mg, Sodium 63mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 273 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Creamed Horseradish

8 servings

1/2 cup freshly grated horseradish
1 cup mayonnaise
1 teaspoon dry mustard
1 teaspoon sugar
1 teaspoon white wine vinegar
1/4 teaspoon kosher salt
1/4 teaspoon white pepper
1/2 cup sour cream

COMBINE HORSERADISH, MAYONNAISE, MUSTARD, SUGAR, VINEGAR, SALT, AND WHITE PEPPER IN A FOOD PROCESSOR
PROCESS TO A SMOOTH PUREE
FOLD IN SOUR CREAM
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 237 - Calories from Fat 229
Percent Total Calories From: Fat 97%, Protein 1%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 25g, Saturated Fat 5g, Cholesterol 16mg, Sodium 240mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 169 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Creamed Horseradish Dip

8 servings

3 tablespoons refrigerated prepared horseradish
1/2 cup cream, whipped
1/2 teaspoon kosher salt

COMBINE HORSERADISH AND WHIPPED CREAM-MIX WELL SEASON TO TASTE WITH SALT SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 40 - Calories from Fat 34
Percent Total Calories From: Fat 85%, Protein 4%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 2g, Cholesterol 13mg, Sodium 158mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 140 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Creamy Cheddar Dressing

8 servings

1 cup finely grated cheddar cheese
1/4 cup half and half
2 tablespoons cider vinegar
1/4 teaspoon kosher salt
4 ounces room temperature cream cheese
1 tablespoon pureed garlic

COMBINE INGREDIENTS IN A FOOD PROCESSOR
PROCESS UNTIL SMOOTH
COVER AND CHILL FOR 2-48 HOURS
SERVE SLIGHTLY CHILLED

Nutrition Facts
Amount Per Serving: Calories 122 - Calories from Fat 95
Percent Total Calories From: Fat 78%, Protein 16%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 7g, Cholesterol 33mg, Sodium 207mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 385 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Creamy Cucumber Salsa

6 servings

1 cup sour cream
1 cup plain yogurt
1/4 cup minced parsley
1/8 cup minced cilantro
1 teaspoon ground cumin
1/2 teaspoon kosher salt
2 medium cucumbers

PEEL, SEED, AND SHRED CUCUMBERS
COMBINE WITH REMAINING INGREDIENTS-MIX WELL
COVER AND CHILL FOR 2-48 HOURS
SERVE CHILLE

Nutrition Facts
Amount Per Serving: Calories 123 - Calories from Fat 88
Percent Total Calories From: Fat 71%, Protein 10%, Carbohydrate 19%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 4g, Cholesterol 20mg, Sodium 235mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 485 units, Vitamin C 4 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Creamy Dill Dip

4 servings

1 cup sour cream
1 tablespoon very finely snipped chives
1 teaspoon vinegar
1/2 teaspoon very finely minced onion
1 tablespoon minced fresh dill weed
1/4 teaspoon kosher salt

COMBINE SOUR CREAM, CHIVES, VINEGAR, ONIONS, AND DILL IN A FOOD PROCESSOR
PROCESS UNTIL SMOOTH AND WELL BLENDED
SEASON TO TASTE WITH SALT
SERVE SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 130 - Calories from Fat 113
Percent Total Calories From: Fat 86%, Protein 5%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 4g, Cholesterol 23mg, Sodium 171mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 317 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Creamy Dill Sauce with Garlic

8 servings

1 cup sour cream
2 tablespoons minced fresh dill weed
1/8 teaspoon garlic puree
1/4 teaspoon kosher salt

COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL FOR 2-96 HOURS
SERVE SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 65 - Calories from Fat 56
Percent Total Calories From: Fat 86%, Protein 5%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 2g, Cholesterol 11mg, Sodium 86mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 135 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Creamy Dill Sauce with Lemon

4 servings

1 cup sour cream
1 teaspoon minced fresh dill weed
1 tablespoon strained fresh lemon juice
1/2 teaspoon minced parsley
1/4 teaspoon kosher salt

COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL FOR 2-48 HOURS
ADJUST SEASONINGS AS NECESSARY
SERVE SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 131 - Calories from Fat 112
Percent Total Calories From: Fat 86%, Protein 5%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 4g, Cholesterol 23mg, Sodium 171mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 282 units, Vitamin C 2 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Creamy Fresh Watercress Dip

16 servings

3 cups stems trimmed watercress
3/4 cup small fresh basil leaves
1/4 cup very finely minced garlic
1/2 cup extra virgin olive oil
1 cup finely shredded parmesan cheese
3/4 cup whipping cream
1/2 cup finely ground walnuts
1/4 cup minced scallions
kosher salt
freshly ground white pepper
1 tablespoon milk, as needed to thin

COMBINE WATERCRESS, BASIL, GARLIC, OLIVE OIL, AND PARMESAN IN A FOOD PROCESSOR
PROCESS TO A SMOOTH PASTE
ADD CREAM AND PULSE JUST TO MIX
TRANSFER TO A MIXING BOWL
ADD WALNUTS AND SCALLIONS
SEASON TO TASTE WITH SALT AND PEPPER
ALLOW TO STAND FOR 30 MINUTES OR MORE
THIN WITH 1 TABLESPOON MILK AS NEEDED
COVER AND CHILL FOR 4-96 HOURS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 159 - Calories from Fat 133
Percent Total Calories From: Fat 84%, Protein 9%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 5g, Cholesterol 19mg, Sodium 175mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 537 units, Vitamin C 5 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Creamy Garlic Dressing

3 servings

1/4 cup very finely minced garlic
1 egg
1 tablespoon Dijon mustard
3/4 cup olive oil
1 tablespoon strained fresh lemon juice
1 tablespoon white wine vinegar
1 teaspoon kosher salt
1/8 teaspoon finely ground white pepper

COMBINE GARLIC, EGG, AND MUSTARD IN A FOOD PROCESSOR PROCESS TO A FINE PUREE
WITH MACHINE RUNNING, ADD OIL IN A THIN-STEADY STREAM PROCESS UNTIL SLIGHTLY THICKENED
STIR IN LEMON JUICE AND VINEGAR-MIX WELL
SEASON TO TASTE WITH SALT AND PEPPER
COVER AND CHILL FOR 2-48 HOUR

Nutrition Facts
Amount Per Serving: Calories 558 - Calories from Fat 505
Percent Total Calories From: Fat 91%, Protein 3%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 56g, Saturated Fat 8g, Cholesterol 71mg, Sodium 934mg, Total Carbohydrate 9g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 107 units, Vitamin C 10 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Creamy Ginger Salad Dressing

3 servings

1/3 cup mayonnaise
1/3 cup plain yogurt
1 tablespoon soy sauce
1 teaspoon sugar
1/2 teaspoon very finely minced fresh ginger root
1/8 teaspoon chili oil

COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL FOR 2-48 HOURS
SERVE SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 203 - Calories from Fat 186
Percent Total Calories From: Fat 92%, Protein 2%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 4g, Cholesterol 12mg, Sodium 498mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 120 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Creamy Hot Shrimp Dip

8 servings

8 ounces room temperature cream cheese
11 ounces undiluted condensed cream of shrimp soup
1/2 cup sour cream
1 teaspoon prepared horseradish
1/4 teaspoon Worcestershire sauce

HEAT CREAM CHEESE IN A SMALL SAUCEPAN, OVER A LOW FLAME
ADD REMAINING INGREDIENTS-MIX WELL
TRANSFER TO A CHAFING DISH OR A FONDUE POT
SERVE HOT, WITH ASSORTED DIPPERS TO THE SID

Nutrition Facts
Amount Per Serving: Calories 170 - Calories from Fat 138
Percent Total Calories From: Fat 81%, Protein 9%, Carbohydrate 10%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 8g, Cholesterol 40mg, Sodium 398mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 647 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Creamy Mustard Sauce

8 servings

1 cup half and half
1/2 cup sugar
1/2 cup white wine vinegar
1 beaten egg yolk
2 tablespoons dry mustard
1 tablespoon flour
1/8 teaspoon kosher salt

COMBINE INGREDIENTS IN THE TOP OF A DOUBLE BOILER
HEAT AND WHISK OVER A MEDIUM-LOW FLAME FOR 60 MINUTES, UNTIL SLIGHTLY THICKENED
SERVE HOT OR WAR

Nutrition Facts
Amount Per Serving: Calories 118 - Calories from Fat 47
Percent Total Calories From: Fat 39%, Protein 7%, Carbohydrate 53%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 2g, Cholesterol 37mg, Sodium 50mg, Total Carbohydrate 16g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 177 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Creamy Pesto Dip

12 servings

1 bunch fresh basil
2 tablespoons minced garlic
1/2 cup olive oil
1 teaspoon kosher salt
1 cup sour cream
2 tablespoons toasted pine nuts

COMBINE BASIL AND GARLIC IN A FOOD PROCESSOR
PROCESS TO A FINE PUREE
WITH MACHINE RUNNING, ADD OIL IN A THIN-STEADY STREAM
STIR IN SALT
COVER AND CHIL FOR 2-48 HOURS
STIR IN SOUR CREAM AND TOASTED PINE NUTS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 138 - Calories from Fat 126
Percent Total Calories From: Fat 91%, Protein 3%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 3g, Cholesterol 8mg, Sodium 205mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 91 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Creamy Slaw Dressing

12 servings

1 teaspoon cornstarch
1 teaspoon kosher salt
1/2 cup sugar
1 tablespoon dry mustard
3 beaten eggs
1/2 cup white wine vinegar
1 cup milk
1 tablespoon melted unsalted butter

WHISK CORNSTARCH, SALT, SUGAR, AND MUSTARD INTO EGGS
WHISK IN VINEGAR AND THEN MILK
TRANSFER MIXTURE TO THE TOP OF A DOUBLE-BOILER
HEAT AND STIR UNTIL THICKENED
STIR IN BUTTER
REMOVE FROM HEAT AND COOL
COVER AND CHILL FOR 2-48 HOURS
SERVE SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 80 - Calories from Fat 29
Percent Total Calories From: Fat 36%, Protein 13%, Carbohydrate 51%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 58mg, Sodium 222mg, Total Carbohydrate 10g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 143 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Creamy-Smooth Horseradish Sauce

8 servings

1/2 cup boiling water
3/4 cup grated fresh horseradish
3 tablespoons unsalted butter
2 tablespoons flour
1/2 cup heated white stock
1/2 cup heated milk
1 teaspoon sugar
1 teaspoon kosher salt
2 tablespoons white wine vinegar
1/4 teaspoon white pepper
1/2 cup sour cream

COMBINE THE HOT WATER AND HORSERADISH
ALLOW TO STAND FOR 5-10 MINUTES, DRAIN WELL, AND SET ASIDE HEAT THE BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAME
WHISK IN THE FLOUR, HEAT AND STIR UNTIL BUBBLY
STIR IN HEATED STOCK AND MILK
HEAT AND STIR UNTIL THICKENED SLIGHTLY
ADD SUGAR AND SALT
HEAT AND STIR OVER A LOW FLAME FOR 5 MINUTES
ADD HORSERADISH, VINEGAR, AND PEPPER
SIMMER FOR 10-12 MINUTES
REMOVE FROM HEAT
STIR IN SOUR CREAM
SERVE WARM, AT ONC

Nutrition Facts
Amount Per Serving: Calories 93 - Calories from Fat 72
Percent Total Calories From: Fat 78%, Protein 6%, Carbohydrate 16%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 4g, Cholesterol 19mg, Sodium 312mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 249 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Creole Dipping Sauce

8 servings

1 cup orange marmalade
1/3 cup creole mustard
1/4 cup prepared horseradish

COMBINE INGREDIENTS-MIX WELL
SERVE WARM OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 120 - Calories from Fat 7
Percent Total Calories From: Fat 5%, Protein 3%, Carbohydrate 92%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 152mg, Total Carbohydrate 28g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 4 units, Vitamin C 2 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Creole Mayonnaise

8 servings

1 egg
1 egg yolk
1 cup peanut oil
1 tablespoon white vinegar
1 teaspoon liquid hot pepper sauce
1/2 teaspoon kosher salt
1/2 teaspoon white pepper

BEAT EGG AND YOLK WELL IN A FOOD PROCESSOR
WITH MACHINE RUNNING, ADD OIL IN A THIN-STEADY STREAM PROCESS UNTIL THICKENED
ADD REMAINING INGREDIENTS, PROCESS UNTIL WELL BLENDED
COVER AND CHILL FOR 1-48 HOURS
SERVE SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 260 - Calories from Fat 254
Percent Total Calories From: Fat 98%, Protein 2%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 28g, Saturated Fat 5g, Cholesterol 52mg, Sodium 156mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 79 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


PrevRcpContents

Creole Mustard Sauce

10 servings

1/2 cup Champagne vinegar
1 tablespoon drained pickled green peppercorn
1/4 cup very finely minced shallot
3/4 cup cream
1 tablespoon creole mustard
2 tablespoons room temperature unsalted butter
2 tablespoons flour
1 cup melted unsalted butter

COMBINE VINEGAR, GREEN PEPPERCORNS, AND SHALLOTS IN A SAUCEPAN, OVER A MODERATELY-HIGH FLAME
BRING TO A BOIL AND SIMMER UNTIL REDUCED TO 2 TABLESPOONS ADD CREAM AND CREOLE MUSTARD
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 2 MINUTES COMBINE 2 TABLESPOONS BUTTER AND FLOUR-KNEAD TO A SOFT PASTE
BREAK INTO SMALL PIECES AND QUICKLY WHISK INTO SAUCE, ONE AT A TIME
HEAT AND STIR VIGOROUSLY UNTIL THICKENED, WITHOUT BOILING STRAIN THROUGH A FINE CHINOIS
COVER WITH A LAYER OF MELTED BUTTER, TO KEEP A SKIN FROM FORMING
COVER AND KEEP WARM BY PLACING OVER, NOT IN, A WATER BATH

Nutrition Facts
Amount Per Serving: Calories 246 - Calories from Fat 228
Percent Total Calories From: Fat 93%, Protein 2%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 25g, Saturated Fat 16g, Cholesterol 72mg, Sodium 31mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 1450 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
COVER AND CHILL FOR 1-24 HOURS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR


This page last updated on 28 May 2001.
Copyright © 1997-2016 Salvatore's Kitchen. Page designed and maintained by MultiWebs.net.