This recipe was given to me by a very good friend, It came out of Cuisine at Home, April 2008.
I have made it twice now and it was delicious both times. The first time I cooked it I overcooked the salmon.
This is such a tasty sauce. I usually put it in a dish and let everyone just spoon it over their pork. It always brings compliments. Sauces really can make a dish, as I have said before. And so many sauces are very simple to make and can be used on several different dishes. So why don’t you start your own “Sauces” collection and make some of your dishes really different because of the sauce you choose to serve along with it. They will leave the table talking about how different pork chops (for example) were with just a sauce smeared on them at the table. Some things are cooked in a simple sauce so it resonates through the meat. Just try a few plain meats or seafood with a good sauce and see if you don’t agree. I have even served this sauce with grilled shrimp, scallops and fish. Yummy….
- 2/3 cup marmalade
- 1 tablespoon Dijon mustard
- 2 bunches green onion (tops and all)
- Chop green onions, tops and all and saute in small amount of butter.
- Heat jelly and mustard, add sauteed onions and serve with pork.
It is so simple you will be glad you tried this.
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Okay here goes,with a sure fire cheese cake recipe. My friend Phylis (same as family) came through with this recipe and although I haven’t made it yet, I wanted to share. Only because I know her cooking and baking. She just made some sort of a cheese cake for us (I don’t thinkit was this one, but I will ask her) chocolate flavored and beautiful to boot. It was almost like a truffle. It melted in your mouth. Oh I”m definitely going to ask her if I could have that recipe. Don’t worry I will ask her if I can share it. But here goes with one that I know is going to be wonderful. To change the flavor I would just use 1/4 teaspoon vanilla, and 3/4 teaspoon of your flavor of choice. I always use a bit of vanilla just to knock down the flavoring I am adding. Most flavors blend well with vanilla and it is more of a heavy hint of the new flavor, than a jolt that makes you say “okay, that USED to be my favorite flavor”. Or just stick with the vanilla, and make that “made for anything chocolate sauce”. Recipe for it is attached to this recipe. See ya, happy cooking and eating.
- 2 lb. Ricotta Cheese
- 2 (8 oz.) cream cheese
- 16 oz. Sour cream (which is added at the end)
- 1 stick butter
- 4 eggs
- 1 1/2 cup sugar
- 3 Tablespoons flour
- 3 Tablespoons corn starch
- 1 teaspoon vanilla
- Cream ricotta and cream cheese
- Add flour, cornstarch, butter and vanilla
- Beat eggs and add to creamed mixture
- Add sour cream and blend.
- Bake 1 hour in 350° oven.
- Shut off oven and leave in oven for 2 hours. (no peek)
RICH CHOCOLATE SAUCE
- 8 1 oz. squares unsweetened chocolate
- 2 cups sugar
- 1 1/3 hot milk or half an half
- 2 teaspoons vanilla
- 1/4 teaspoon salt
- Cut squares into small pieces and put into blender
- Add remaining ingredients and blend until thick and smooth
Before serving, heat over simmering water in doubler boiler.
Who doesn’t love Alfredo sauce over pasta. You can add chicken, shrimp, or veggies to it and there is your meal. I love casseroles and skillet dinners. It is so much easier than trying to get (and keep) several dishes hot at the same time. This recipe is just one dish to serve from. It was given to me by a friend who got it out of a magazine. Don’t know which one, it was just a page torn out.
- 1 pt. heavy cream
- 1/2 cup butter
- 2 tablespoons cream cheese
- 3/4 cup Parmesan cheese
- 1 teaspoon garlic powder
- Simmer cream, butter and cream cheese until melted, stirring constantly.
- Add Parmesan and garlic powder and simmer for about 15 to 20 minutes on low or until the cheese begins to brown just slightly. Season with a little salt and pepper if desired.
You can add your cooked chicken pcs. or cooked shrimp or cooked veggies on top of your pasta and pour the Alfredo sauce over all. Or anyway you choose to serve it.
Or you can put your pasta in a casseerole dish along with anything you might want to add, as mentioned above and mix sauce into it, pop it into oven for a very few minutes, just to heat through and serve.
This is an easy and really good marinara sauce that we use on just about anything.
I portion some for 2 servings, and some for more (in case we get drop in guests) so I always have something ready to serve in the freezer . Since it is so versatile, and meatless it is great for our vegetarian friends as well. You can always add meatballs to it if you want. Or mushrooms are good added to it also.
- 1/4 cup extra virgin olive oil
- 1 medium onion, chopped
- 3 medium cloves garlic, chopped
- 2 cans (28 oz. each) (1 crushed, 1 puree) tomatoes (you can use 3 cans if you wish)
- 4 medium fresh basil leaves, chopped
- 1 teaspoon dried oregano
- freshly ground black pepper
- In a pan heat the olive oil
- Add onions and cook until translucent.
- Add garlic and cook for a few minutes on medium heat. Do not let the garlic burn.
- Add tomatoes, basil, oregano and pepper. Let tomato mixture cook for approximately 30 minutes.
- Serve over pasta.
I use this sauce for meatball subs, eggplant subs, eggplant casserole, chicken parmesan, veal parmesaon, or over any noodles you may choose. I even have used leftover sauce in meatloaf.
This multi-purpose cream is very simple to make at home. It is a secret ingredient that chefs use daliy to enhance the deliciousness of their dishes.
- 2 cups heavy cream
- 1/4 cup buttermilk or sour cream
- Combine cream both ingredients in a sterile jar with a tight fitting lid.
- Shake to combine and let stand at room temperature until thickened, approx. 24 to 48 hours.
- Shake gently, then chill until ready to use (it will continue to thcken as it chills).
- Cre’me fraiche keeps in the refrigerator for up to 2 weeks.
- WAYS TO USE CRE’ME FRAICHE
- Sauce add-in: Whisk cre’me fraiche into a brown sauce before serving – it tolerates high heat without curdling.
- Vegetable enhancer: When cold cre’me fraiche hits hot off the grill vegetables, it melts, creating an instant sauce.
- Fresh fruit topping: Combine cre’me fraiche with a little honey and vanilla extract to enhance the flavor of fruit.
- Smoked salmon topper: For aparty appetizer, top crostini with smoked salmon, red onion, caopers, fresh dill, and cre’me fraiche.
- Roast beef topping: Top roast beef with a mixture of horseradish, Worcestershire sauce, chives and cre’me fraiche.
- Salad dressing booster: Use cre’me fraiche to make creamy salad dressing, such as the >
This is a recipe that a friend of ours used on fish that she made for us and I begged her for the recipe. It is delicious on fish, chicken, pork. Use your imagination after you have tasted it. It keeps in the refrigerator for a very long time.