Almond Sauce recipe

Ingredients:

2/3 cup slivered almonds
2 tablespoons lard
2 cups seasoned chicken broth
3 tablespoons vegetable oil
2 tablespoons all-purpose flour
Salt
Pepper
1/2 teaspoon ground cumin

Method:

Lightly sautï 1/2 the almonds in lard. Place in a blender. Add 2 cups of the chicken broth and purï 1/2 until creamy. Heat the oil in a Dutch oven and brown the flour until it is light brown. Add the almond mixture and cook over medium heat until creamy and thick, stirring constantly.

Taste for seasoning and adjust, if necessary. Add ground cumin and cover. Remove from heat. The sauce must be the consistency of heavy cream. If it becomes too thick, thin it with a little reserved chicken broth and cook, stirring, until of the desired consistency.

To use, arrange cooked chicken pieces in a casserole dish, cover with the almond sauce, and cover. Heat in the oven at 325 degrees F.

Serve with rice and a crisp salad.

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Brown Sauce recipe

This is a classical French brown sauce, also called sauce espagnole. It is the basis for many other sauces. The secret is to use good quality, strong beef stock and to simmer the sauce very slowly. It freezes well.

Ingredients:

1/2 cup diced carrots
1/2 cup diced onion
1/2 cup diced celery
4 tablespoons diced lean bacon, blanched and drained
4 tablespoons clarified butter
4 tablespoons flour
8 cups beef stock, boiling
3 tablespoons tomato paste
4 large sprigs parsley
1 bay leaf
1/2 teaspoon thyme
Salt, to taste
Freshly-ground pepper, to taste

Method:

In a heavy 2-quart saucepan, sautï 1/2 vegetables and bacon in the butter until soft. Slowly blend in flour and stir constantly over medium heat for approximately 10 minutes or until the flour is golden brown. Remove from the heat and add the beef stock all at once, stirring constantly. Stir in tomato paste and add herbs. Simmer very slowly, partly covered, for at least 2 hours. The longer the sauce is simmered the better it will be. Stir occasionally and skim off any fat or scum from the top. When the sauce is the consistency of heavy cream, correct the seasoning and strain through a fine sieve.

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Fresh Tomato Sauce recipe

Ingredients:

1 large onion, chopped
1/4 cup olive oil
4 cloves garlic, chopped
1 tablespoon parsley
1/2 green pepper, chopped
28 ounces FRESH tomatoes (cored and    seeded; no need to peel)
1 small can tomato paste
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon thyme
1 teaspoon tarragon
1 teaspoon sugar
Salt and pepper to taste
1 teaspoon red wine vinegar

Method:

Sautï 1/2 all vegetables in oil; add tomatoes, paste, sugar, salt, pepper and vinegar; simmer 1 hour. add all herbs and cook 1 hour more or until thick.

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Fresh Tomato Cream Sauce recipe

1 can chopped tomatoes or 8 plum tomatoes,    skinned and chopped with juice
2 cloves garlic, chopped
1/2 onion, minced
1 tablespoon olive oil
1 cup whipping cream, divided
Fresh basil, torn
Salt and pepper to taste

Heat oil in a saucepan over medium heat and add onion and garlic. Saute until onion is soft. Add tomatoes and salt and pepper. Simmer for 10 minutes.

Add cream, reserving 2 tablespoons. Let the sauce simmer for 20 minutes until slightly reduced. Add the last 2 tablespoons of cream at the last minute. Sprinkle with fresh basil.

Serve over fusili or linguine pasta.

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Quick and Easy Cheddar Cheese Sauce recipe

Posted by bettyboop50 at recipegoldmine.com 6/19/01 5:09:11 am

1 (10 3/4 ounce) can Cheddar cheese soup
1/4 cup milk

In 1-quart saucepan, combine soup and milk. Over low heat, heat through, stirring often.

Serve over hot cooked vegetables, French fries or omelets.

Makes about 1 1/2 cups sauce.

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Spaghetti Sauce Recipe

Ingredients:

2 28-oz. cans of tomatoes (I tend to like diced, but whole, pureed, or any

    1 3-oz.(?-the smallest you can find) can tomato paste

1 medium-sized onion

3 or so cloves garlic, or to taste

(optional: a smallish, say 1 x 1/2 inch, chunk of ginger)

1 bay leaf

oregano, thyme, rosemary (dried or fresh)

(marjoram, basil are also possible)

oil for sauteeing 

Method:

Peel and chop the onion, garlic, and, if using it, ginger.  Get these

as small as you can/have patience for.  I use the food processor.

Saute onion and garlic (and ginger) in the oil for a few minutes, until

the onion is transparent, but not brown.  Add the canned tomatoes, including

the juice.  Also add the tomato paste, and mix.  Add the bay leaf and other

herbs.  Simmer for at least 1/2 hour, or until the consistency is right; you

may need to add a little water.  

I don't tend to use measured amounts of herbs, but experience has shown that

you don't want to add too much rosemary (a tsp. is probably enough, and a

Tbsp. too much), but it does fine with lots of oregano and a goodly amount

of thyme.  

Also, it keeps really well in the refrigerator and freezes quite successfully.

Enjoy.

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White Sauce

1 tbs margarine or butter

1 tbs all-purpose flour

1/8 tsp salt

    Dash pepper

3/4 cup milk

In a small saucepan melt margarine or butter. Stir in flour, 

salt and pepper. Add milk all at once. Cook and stir over 

medium heat till thickened and bubbly. Cook and stir 1 minute 

more. Makes 3/4 cup (twelve 1-tbs servings). 

Curry Sauce

Prepare as above, except cook 1/2 to 1 tsp curry powder in the 

melted margarine or butter for 1 minute. If desired, stir 1 tbs 

chopped chutney into the cooked sauce. Serve with fish and 

poultry. 

Herb-Garlic Sauce

Prepare as above, except cook 1 clove garlic, minced in the 

melted margarine or butter. Stir in 1/4 tsp caraway seed or 

celery seed, or dried basil, oregano, or sage, crushed with the 

flour. Serve with vegetables or poultry. 

Lemon-Chive Sauce

Prepare as above, except stir in 1 tbs snipped chives and 1/2 

tsp finely shredded lemon peel with the flour. Serve with 

vegetables, poultry, or fish. 

Mexicali Sauce

Prepare as above except cook 1/2 tsp chili powder in melted 

margarine or butter for 30 seconds. Stir 2 tbs diced green 

chili peppers into cooked sauce. Serve with beef or pork. 

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