Milk Gravy Ingredients

2 cups water, including water reserved from the boiled potatoes
1 tbsp flour
1 tbsp butter
1 chicken stock cube
Optional: 1 or 2 drops of dark soy sauce, for color
1 tsp chopped onions
1 cup milk

Method :

Step 1 : Bring the water to a boil in a nonstick saucepan over a medium fire.

Step 2 : Dissolve the stock cube and flour in water.

Step 3: Add in the onion and stir the gravy.

Step 4: Let it boil over a medium fire for about five minutes or until the gravy has boiled down.

Step 5: Add in the dark soy sauce and milk gradually. Stir, and bring to a boil again.

Serving suggestion: Serve meatballs with warm gravy. Add boiled potatoes or pasta and vegetables such as carrots, lettuce. Fresh basil leaves can be used to garnish the dish.

From Kuali.com

Pizza Sauces

Pizza Sauce

The options are almost endless for a good tomato pizza sauce. Or you might prefer a "gourmet" white garlic sauce.

*1/2 an onion diced
* 2 garlic cloves, minced
* 2 (15 oz) cans of diced tomatoes
* 1 (6 oz) small can of tomato paste
* 2 tsp Italian herbs, a store blend
* a pinch of salt

Saute the onion and garlic in a bit of olive oil until soft. Then add everything else. Cook at a low simmer for an hour, stirring and break up the tomatoes periodically.

Canned tomato sauce

Take a can of tomato sauce, put some Italian herbs in and simmer for 10 minutes or to blend it. Suggested seasonings include an Italian blend, or oregano, garlic powder or chopped garlic, red wine...

Jarred sauce

Use your favorite jar of spaghetti sauce (bought on sale of course!).

Crushed tomatoes

A can of crushed tomatoes, seasoned as above.

Tomato paste

In a pinch, a can of tomato paste watered down, seasoned, and simmered a while.


Nice Thick Pizza Sauce

2 Tbs oil
1 Tbs butter
1/2 an onion, chopped very finely
1/4 cup celery, chopped very finely
2 cloves garlic, minced
2 15-oz cans tomato sauce
2 6 ounce cans tomato paste
2-3 Tbs grated Parmesan cheese
1 Tbs chopped fresh basil
1 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
1 tsp sugar
1 bay leaf
1 tsp fennel seed

Heat the oil and butter in a large saucepan. Add the onion, celery, and garlic and saute 5-10 minutes over low until very soft. Add the tomato sauce and tomato paste and stir until smooth.

Add all the rest of the ingredients and stir while bringing to a simmer. Turn it down to a very low simmer or it will spatter all over. Cover partially and cook 30 minutes to an hour.

Take the bay leaf out and spread the sauce over your favorite pizza dough. I like to prebake my pizza just a few minutes before spreading sauce.


From www.cheapcooking.com

Make Your Own Enchilada Sauce

You can adjust the amount of chili powder in particular to make a spicier sauce or cut back on the spices if your kids are sensitive.

28 oz tomato sauce
1 tsp oregano
1 Tbs garlic powder
1 1/2 tsp chili powder (more to taste if you like)
2 tsp onion powder
1 tsp or less salt (I used a bit less)
1/2 tsp cumin

Mix it all up and heat through.

This makes enough to easily make a 9x9 pan of chicken, turkey or cheese enchiladas.


From www.cheapcooking.com

Chimichurri Sauce

This lively sauce is Argentian in origin, although I'll make no claims about its authenticity. It tastes great however!

1 cup fresh parsley
5 cloves garlic, peeled
1/2 olive oil (use the virgin here; you want the flavor)
1-2 Tbs lemon juice
1/2 tsp dried red pepper flakes
1/2 tsp salt
1/8 tsp pepper (or more to taste)

Chop up the parsley in your food processor, scraping down periodically. Add the garlic cloves one at a time and pulse the food processor on after each one. Add the oil, lemon juice, peppers, and sat and blend until mixed, about 5 seconds.

You can also make this by hand, chopping up the parsley and garlic, then whisking in the other ingredients.

You can refrigerate this until dinner is served! Serve with chicken or steak.

From www.cheapcooking.com

Varieties of Sauces

A Very Simple Barbecue Sauce without Vinegar

1 cup ketchup
1 Tbs. Worcestershire
1 Tbs. mustard
1 1/2 Tbs. oil
salt and pepper to taste
Tabasco sauce (optional)

Simmer these together for 15 minutes.
Use this on chicken, ribs, either on the grill or cooked in the oven.

Homemade Barbecue Sauce #2

1 1/2 cups ketchup
1/4 cup apple cider vinegar
1/3 cup brown sugar (firmly packed of course!)
2 Tbs butter
2 cloves garlic, minced
1 Tbs Worcestershire sauce
2 tsp steak sauce (like A1)
2 tsp honey
1 tsp mustard (the liquid yellow kind, not the dry)
1/4 tsp or more cayenne

Mix everything together in a saucepan and bring to a simmer. Simmer, partially covered to avoid horrid splatters on your stove, about half an hour, stirring frequently.

This is great on ribs, chicken.


My Favorite Homemade Barbecue Sauce Recipe

1 cup ketchup
1/2 cup cider vinegar
3 Tbs brown sugar
3 Tbs Worcestershire
1/2 tsp salt
1 tsp liquid smoke (optional)

I rarely use the liquid smoke since I typically use this with ribs I'm grilling outside on the barbecue. They get real smoke flavor instead! If you like the smokiness and are cooking in a crockpot or in the oven, you might want to add that though.

Mix everything together in a saucepan and simmer, partially covered, about 20 minutes.

Make Your Own Chili Sauce

1/2 cup tomato sauce
2 Tbs. brown sugar
1 Tbs. vinegar
dash of cloves
1 minced garlic clove
1 Tbs. chili powder

Simmer together for 5 minutes.


From www.cheapcooking.com

Best Odds Rib Sauce

This is a classic barbecue sauce for ribs. The combination of flavors enhances the flavor of the ribs, but doesn't overpower them. If you add this sauce to ribs while they are still cooking make sure it doesn't burn. The sauce should be rich and thick, not black and burned.

Ingredients:

2 (8-ounce) cans tomato sauce
2 tablespoons paprika
1 1/2 tablespoons dry mustard
1 tablespoon white vinegar
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon ground basil
1 tablespoon red pepper
2 teaspoons black pepper

Preparation:

Combine all ingredients. Serve this sauce warm on the table as a condiment or brush it lightly onto ribs about 15 minutes before you remove them from the smoker.

From about.com

Cranberry Orange Sauce

Ingredients

3 cups (12 ounces) fresh cranberries
1 cup sugar
1 tablespoon finely chopped, peeled fresh ginger
1 navel orange, peel and pith removed, flesh cut into segments with a sharp knife

Directions

Stir together cranberries, sugar, and ginger in a medium saucepan. Cook over medium-high heat, stirring occasionally, until sugar has dissolved and cranberries begin to pop, about 7 minutes.
Add 1 cup water; simmer until thickened slightly, about 4 minutes. Remove from heat; stir in orange. Let cool.

From marthastewart.com

Gravy

Add giblets and neck to the pan with the turkey one and a half hours after the oven temperature is reduced to 350 degrees in step 5 of the Perfect Roast Turkey recipe.

Ingredients

Perfect Roast Turkey
5 whole black peppercorns
3 sprigs fresh thyme
3 sprigs fresh flat-leaf parsley
1 sprig fresh rosemary
1 fresh or dried bay leaf
3 tablespoons unsalted butter
2 celery stalks, coarsely chopped
1 small carrot, coarsely chopped
1 leek, white and pale-green parts only, rinsed and coarsely chopped
1 medium onion, coarsely chopped
3/4 cup dry white wine or turkey stock
3 tablespoons all-purpose flour
Coarse salt and freshly ground pepper

Directions

Trim fat and membranes from giblets. Rinse giblets; pat dry. Add giblets and neck to pan with turkey. Roast until browned, about 30 minutes. Set aside.

Make a bouquet garni: Tie peppercorns, thyme, parsley, rosemary, and bay leaf in a square of cheesecloth. Set aside.

Make the stock: Melt butter in a medium saucepan over medium-high heat. Add vegetables. Cook, stirring, until beginning to brown, 7 to 10 minutes.
Reduce heat to medium; add giblets, neck, bouquet garni, and 1 quart water. Cover, and bring to boil. Reduce heat to medium-low, and cook, uncovered, until reduced to about 3 cups, 50 to 60 minutes. Pour mixture through a fine sieve into a clean medium saucepan. Keep stock warm over medium-low heat. Roughly chop giblets; shred meat from neck with a fork. Set aside. Discard other solids.

Transfer turkey to a large platter. Reserve 3 tablespoons drippings from pan. Pour remaining drippings into a gravy separator; let stand until separated, about 10 minutes. Discard fat.

Deglaze roasting pan: Place roasting pan over 2 burners. Add wine; bring to a boil, stirring with a wooden spoon to loosen any browned bits on bottom of pan. Reserve deglazed liquid.

Make the gravy: Put the reserved 3 tablespoons pan drippings from turkey in a medium saucepan; cook over medium heat until hot. Add the flour, whisking vigorously to combine. Cook, whisking constantly, until fragrant and deep golden brown, about 9 minutes. Whisking vigorously, slowly add hot stock. Bring to a boil. Reduce heat to a gentle simmer.

Stir in reserved deglazed liquid and separated pan juices. Add giblets and neck meat. Season with salt and pepper. Simmer, stirring occasionally, until the gravy has thickened to the consistency of heavy cream, about 20 minutes. Pour through a fine sieve into a saucepan; discard solids. Keep gravy warm over low heat. Season with salt and pepper. Makes about 4 cups

From marthastewart.com

Perfect Turkey Gravy

Ingredients

Giblet Stock
Reserved pan drippings from roast turkey
Fat separator
1 1/2 cups Madeira wine
Wooden spoon
3 tablespoons all-purpose flour
Glass jar with tight-fitting lid
Wide-mouthed funnel
Fresh rosemary
Fine sieve or strainer lined with cheesecloth
1-quart measuring cup or bowl
Gravy boat

Preparations :



Step 1 - Reserve Pan Juices
Transfer the turkey to a serving platter, and set it aside to rest while you make the gravy. Carefully pour the warm pan juices from the pan into a fat separator, and set aside. The fat will rise to the top as the liquid cools; the dark drippings, which are filled with flavor, will stay at the bottom near a low-slung spout, which will later pour the juice straight into a pan.



Step 2 - Deglaze Pan
Meanwhile, return the roasting pan to the stove top over medium-high heat. Carefully pour 1 1/2 cups Madeira wine into the roasting pan; bring to a boil, and use a wooden spoon to scrape off the caramelized and crispy brown bits that are stuck to the sides and bottom of the pan. The roasting pan should appear to be virtually clean when it is properly deglazed. These cooked-on bits carry the turkey's flavor right into the gravy.



Step 3 - Combine Flour and Giblet Stock
Warm the giblet stock over low heat. Place 3 tablespoons of flour in a glass jar that has a tight-fitting lid. Fit a wide-mouthed funnel in the top of the jar. Ladle 1 cup of the warm stock into the jar. Reserve the remaining stock in the saucepan, and keep warm over low heat.



Step 4 - Shake Jar to Make a Slurry
Close the jar tightly, and shake vigorously until all the flour is incorporated into the warm stock; this liaison is called a slurry. Combining the flour and stock before adding it to the gravy solves the problem of lumpy gravy.

Slowly pour the slurry into the roasting pan, stirring to fully incorporate. Cook over medium-high heat, stirring constantly, until the flour is fully cooked and all the traces of its raw, chalky flavor are gone, 2 to 3 minutes. Stir reserved warm giblet stock into gravy in roasting pan.



Step 5 - Add Separated Pan Drippings
Pour the pan drippings from the fat separator into the roasting pan, taking care to add only the dark drippings at the bottom. Discard the fat. Add rosemary, and stir well. Adjust seasoning. Cook over medium-high heat, stirring occasionally to thicken, until reduced to about 3 cups, 10 to 15 minutes.



Step 6 - Strain to Remove Solids
Place a fine sieve (or a strainer lined with lightly dampened cheesecloth) in a quart-size measuring cup or medium bowl. Pour gravy into the sieve or strainer. Use a wooden spoon to press down on remaining solids to extract all the juices; discard solids. Adjust seasoning. Gravy may be kept warm by placing the bowl in a saucepan containing 1 inch of barely simmering water. To serve, transfer to a heated gravy boat.




From marthastewart.com

Vinegar-Garlic Dipping Sauce

Ingredients

Makes about 3/4 cup

2 tablespoons minced garlic
1/2 cup distilled white vinegar
1/4 cup soy sauce

Directions

Whisk together ingredients. Sauce can be refrigerated in an airtight container for up to 3 days; before serving, bring to room temperature and pour into individual dipping bowls.

From marthastewart.com

Japanese-Style Peanut Dipping Sauce

This beautiful sauce, which has a chunky texture, is best served with fresh raw slices of salmon, some shredded carrot and shredded Japanese seaweed, making a dish thats ideal as an appetiser.

Ingredients

1 tbsp chunky peanut butter
4 tbsp lime juice
1 tbsp light soy sauce
1 tsp miso
2 tbsp sugar or to taste
1 tsp finely chopped young ginger
1 tsp finely chopped garlic
1 tbsp finely chopped spring onions
1 tsp chopped cilipadi

Method

Put all ingredients into a small mixing bowl. Mix well until the sugar dissolves, the peanut butter is smooth and everything is well-blended. Pour into individual bowls for serving.

From AllRecipes.com

Nuoc Cham

Ingredients

3 fresh red chillies, seeded
2 cloves garlic
2 limes, squeeze for juice
2 tbsp grated gula Melaka
90ml fish sauce
1 tsp rice wine or vinegar

Method

Put chillies and garlic in a food processor. Add 2-3 tablespoons lime juice.

Process into a coarse paste. Remove, transfer to a glass jar and add sugar, remaining lime juice, fish sauce, and rice wine or vinegar. Stir, then put on the cap and screw tight.

Shake until sugar dissolves. (If it is too sour or salty, just add 2-3 tablespoons cold water.) Serve with Vietnamese spring rolls.

From Kuali.com

Mushrooms with a Soy Sauce Glaze

"Serve this tasty side with chicken chops, steak, or salmon! Serve over the meat of your choice"

Ingredients :

2 tablespoons butter
1 (8 ounce) package sliced white mushrooms
2 cloves garlic, minced
2 teaspoons soy sauce
ground black pepper to taste

DIRECTIONS

Melt the butter in skillet over medium heat; add the mushrooms; cook and stir until the mushrooms have softened and released their liquid, about 5 minutes. Stir in the garlic; continue to cook and stir for 1 minute. Pour in the soy sauce; cook the mushrooms in the soy sauce until the liquid has evaporated, about 4 minutes.

From AllRecipes.com

Aioli (Garlic Mayonnaise)

"This garlic mayonnaise is excellent with fish. Serve with grilled salmon, deep fried cod, or baked bass; it is good with these recipes and so many more. Vary the flavor by using olive oils from Greece, France, or Italy, but definitely choose an extra virgin olive oil. Do not store for more than a few hours."

4 cloves garlic, minced
2 egg yolks
1 cup extra virgin olive oil
2 teaspoons lemon juice
salt to taste
ground black pepper to taste

DIRECTIONS

In a medium bowl, beat eggs well with a wire whisk. Stir in garlic. Gradually add oil in a thin stream, beating constantly until light and creamy. Season with salt and pepper. Stir in lemon juice. Refrigerate.

From AllRecipes.com