Sauces, Dressings and Condiments
 

Please put sauces, dressings and condiments here.

[B]Cucumber, Wasabi and Fresh Ginger Salsa[/B]

Prep Time: 10 min
Cook Time: 10 min
Servings: 1 cup

[B][I]Ingredients[/I][/B]
2 teaspoons Sue Bee Honey
1/2 cucumber
green onion green onion
1/2 cup Greek yogurt
2 green onions
1/2 teaspoon wasabi paste
1/2 tablespoon soy sauce
1 tablespoon extra virgin olive oil
1/2 lemon, juice of
1 tablespoon fresh ginger
black sesame seed black sesame seed
[B][I]Directions[/I][/B]
*available at Asian markets.
Mix all ingredients together in a bowl. Taste and adjust seasoning.
Garnish with few slices of green onion and black sesame seeds if desired.
Pair this salsa with Kettle Chips' Brand Mesquite-flavored chips!

[B]Jicama Orange Salsa[/B]

Prep Time: 10 min
Cook Time: 10 min
Servings: SERVES 4

[B][I]Ingredients[/I][/B]
2 teaspoons Sue Bee Honey
2 medium oranges
1 cup jicama
1/2 cup tomatillo
1/2 cup red onion
4 tablespoons cilantro
2 tablespoons lime juice
1/2 teaspoon salt
2 tablespoons jalapenos

[B][I]Directions[/I][/B]
Mix together, chill for a few hours. Serve as typical salsa with chips or as a topping on your tossed salad.

[B]Onion Compote[/B]

Prep Time: 10 min
Cook Time: 1¼ hours
Servings: 1 batch

[B][I]Ingredients[/I][/B]
2 tablespoons Sue Bee Honey
1 lb Spanish onion
1/4 cup red wine vinegar
1/2 cup water
2 tablespoons butter
salt & freshly ground black pepper salt & freshly ground black pepper

[B][I]Directions[/I][/B]
In a saucepan over medium heat combine onions and honey.
Cook slowly until caramelized, about 45 minutes.
Add vinegar and stir.
Add water and reduce to low heat.
Cook uncovered until liquid has been absorbed.
Onions are done when they are tender, have melted together,and are moist but not wet.
(More liquid and cooking time may be needed.) Whisk in butter.
Season.
Let cool and store in a mason jar.
When ready to use, reheat the compote over low heat and adjust seasoning.
Onion compote will keep refrigerated for at least a month.
Enjoy!

Beef Pot Dipping Sauce

1 cup Red Wine Vinegar
1 cup Red Wine Merlot
1 cup Soy Sauce
1 cup Chopped Green Onions
1 cup Peanut Butter
2 tsp Sriracha

In a blender or food processor blend all ingredients until smooth. Use as a dipping or marinade sauce for beef or chicken. Great over rice and steamed veggies. One of my favorites!

Damon

[QUOTE=sprtsguy76;274629]Beef Pot Dipping Sauce

1 cup Red Wine Vinegar
1 cup Red Wine Merlot
1 cup Soy Sauce
1 cup Chopped Green Onions
1 cup Peanut Butter
2 tsp Sriracha

In a blender or food processor blend all ingredients until smooth. Use as a dipping or marinade sauce for beef or chicken. Great over rice and steamed veggies. One of my favorites!

Damon[/QUOTE]

Sounds like it has a bit of a kick along with being very tasty. My kind of dipping sauce! I'll be sure to try it.

Thanks,
Zana

[B]Pumpkin Butter[/B]

Prep Time: 2 hours
Cook Time: 4 hours
Servings: 5 8 oz canning jars

Ingredients
1/2 cup Sue Bee Honey
1 pumpkin
2 cups sugar
1 1/2 teaspoons cinnamon
1/4 teaspoon allspice
1/2 teaspoon salt
1 cup orange juice
Directions
Split pumpkin in half.
Discard seed.
Bake in 400 degrees oven for about 1 hour.
Remove peel and discard.
Puree pulp through food mill or in a blender or processor.
Pour puree into pot and bring to a boil over medium heat. Stirring frequently, boil until thickened, about 10 to 20 minutes.
When puree will mound slightly on spoon, measure. Use no more than 4 cups of puree. Stir in remaining ingredients.
Simmer uncovered until thick enough to spread; should pass the plate test. (Place a spoonful on chilled plate and place in freezer for 1 minute, there should be no watery ring around the mound.
Draw your finger through the middle, it should retain its shape and not become liquid. Once you have reached this state, you are done. Refrigerate or use as desired.

[B]Peach Butter with Whiskey[/B]


Prep Time: 30 min
Cook Time: 1 hour
Servings: 4 cups

[I][B]Ingredients[/B][/I]
2 ounces Sue Bee Honey
3 lbs peaches
4 ounces water
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
4 tablespoons whiskey
[I][B]Directions[/B][/I]
Plunge peaches in boiling water for a few seconds.
place in cold water.
peel away skins.
remove pit.
slice up peaches and add to saucepan.
stir in the water and cook for 15-20 minutes.
stir in honey, cloves, nutmeg.
cook, stirring constantly, for 10 more minutes.
remove from heat and allow to cool slightly.
stir in whiskey.
puree in food processor.
pour in hot, sterilized jars and seal.

[B][I]Spiced Pear Butter II[/I][/B]

Servings: 3 jars

[B][I]Ingredients[/I][/B]
1/2 cup Sue Bee Honey
10 large pears
1/4 cup orange juice
1/2 teaspoon orange zest
2 cups granulated sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
[B][I]
Directions[/I][/B]
This dark spread has an intense flavour. It is a terrific way to use up a basket of very ripe pears.

Wash pears, remove stems and cores.
Chop coarsely.
Place in a large heavy-bottomed saucepan over low heat. Bring to a simmer, cover and cook 30 minutes or until tender, stirring often.
Press pulp through a sieve or food mill.
You should have about 5 cups puree. Return to saucepan with honey, orange juice and zest, sugar, cinnamon, ginger, nutmeg and cloves.
Bring to a boil, reduce heat to medium low and cook, uncovered, for 45 to 60 minutes or until reduced by half and very thick.
Stir often.
To test for doneness, place a spoonful on a chilled saucer and holding over the sink, turn it over.
If pear butter is done, it won't fall off.
Pour into hot 1 cup jars, leaving 1/2 inch headspace. Seal with two-piece metal lids.
Process in a boiling water canner for 10 minutes.
Remove jars to a folded towel on the counter and let cool for 24 hours.
Check seals, label and store in a cool, dark place

Contributor: Rose Murray - Preserving Pleasure
Yield: 3 jars

[B]Strawberry Chutney[/B]

Prep Time: 5 min
Cook Time: 30 min
Servings: 1 cup

[B][I]Ingredients[/I][/B]
2 tablespoons Sue Bee Honey
1/4 cup raisins
1/4 cup firmly packed brown sugar
1/4 cup fresh lemon juice
1/4 cup raspberry vinegar
2 cups fresh strawberries
[B][I]Directions[/I][/B]
Combine first 5 ingredients in a saucepan; bring to a boil.
Reduce heat to medium, and cook 15 minutes or until slightly thick.
Stir in strawberries.
Reduce heat to low, and simmer 10 minutes or until thick, stirring occasionally.
Yield-1 cup Weight watcher points-1.

[B]Honey Garlic Sauce (Gluten Free)[/B]

Prep Time: 5 min
Cook Time: 15 min
Servings: 2 cups

[B][I]Ingredients[/I][/B]
1/2 cup Sue Bee Honey
3 garlic cloves
1 tablespoon margarine
1 cup chicken broth
3 tablespoons gluten-free soy sauce
2 tablespoons white vinegar
1 tablespoon brown sugar
2 tablespoons cornstarch
2 tablespoons water

[B][I]Directions[/I][/B]
In a saucepan over medium high heat, melt the margarine.
Saute the garlic until tender.
Add broth, honey, soy sauce, vinegar, and brown sugar. Simmer for 5 to 10 minutes, stirring often.
In a small bowl, whisk together the cornstarch and water. Whisk into the hot mixture stirring constantly until the sauce is slightly thickened.

[B]Thai Barbecue Sauce[/B]

Prep Time: 10 min
Cook Time: 55 min
Servings: 1 quart

[B][I]Ingredients[/I][/B]
1/4 cup Sue Bee Honey
1 1/2 tablespoons Dijon mustard
10 tablespoons soy sauce
1 ounce fresh cilantro
1/2 tablespoon sesame oil
2 1/2 ounces fresh lemongrass
3 ounces brown sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup worcestershire sauce
1/2 cup hoisin sauce
1 cup plum sauce
1/4 cup balsamic vinegar
5 ounces tomato juice
1 teaspoon garlic and red chile paste
1 cup orange juice
1 1/2 ounces fresh ginger
1 cup onion
1/2 teaspoon paprika

[B][I]Directions[/I][/B]
Heat the sesame oil and cook onion (be careful, sesame oil has a low flashpoint and burns easily).
Add ginger and cook 5 minutes.
Add remaining ingredients and cook 20 minutes.
Strain and cook another 20 minutes.
This will keep well in the refrigerator.

Strange but Delicious Barbecue Sauce

Prep Time: 10 min
Cook Time: 10 min
Servings: 4 cups

[B][I]Ingredients[/I][/B]
3 tablespoons Sue Bee Honey
2 cups ketchup
1 teaspoon cayenne pepper
1/8 cup pancake syrup
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 tablespoons brown sugar
3/4 cup Coca-Cola
1/2 cup soy sauce
salt and black pepper salt and black pepper

[B][I]Directions[/I][/B]
Blend together and marinade your meat in it.
Other ingredients such as chopped green pepper, jalapeno peppers, tomatoes, etc can be added to suit your tastes.

Zana's Note:

I prefer using a dark pure maple syrup, rather than a "pancake syrup" that isn't "real". Better flavour.

[B]Gorgonzola Mushroom Sauce[/B]

INGREDIENTS
2 T. olive oil
2 1/2 cups sliced button mushrooms
1 garlic clove, crushed
1 1/4 cups light cream
6 oz. Gorgonzola cheese, rind removed, crumbled
Salt and black pepper
1 pound pasta, cooked
1 t. chopped fresh parsley
1/2 cup chopped walnuts

DIRECTIONS
• Heat olive oil in pan over medium heat.
• Saute mushrooms for 5 minutes.
• Add garlic and cook for 1 to 2 more minutes.
• Stir in cream.
• Bring to a boil and cook for 1 minute.
• Stir in the Gorgonzola.
• Reheat gently to melt the cheese; do not boil.
• Season with salt and pepper.
• Add sauce to cooked pasta.
• Garnish with chopped parsley and walnuts

[B]Macedonian Garlic Sauce[/B]

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Condiment LowerCarbs
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 garlic cloves -- 4 to 6, to taste, peeled
salt -- to taste
1/2 cup coarsely chopped walnuts
4 slices stale rustic bread -- 1-inch thick, crusts removed
3/4 cup extra-virgin olive oil
3 tablespoons red wine vinegar -- 2 to 4 T. to taste

Either in a mortar or in a food processor, pulverize the garlic and salt to a
paste.
Add the walnuts and pound or pulverize until the mixture is mealy.
Dampen bread under the tap, squeeze dry, and crumble. Add to the mortar or food
processor and continue pulverizing.
Drizzle in the olive oil and vinegar, alternating between them, and process
together until the skordalia is creamy. If it is too thick, add a little water.
Serve immediately.

Note: you can replace the walnuts with either pine nuts or almonds.

Makes 6 to 8 servings

AuthorNote: The regional love affair between garlic and walnuts plays itself out
nowhere better than in this local skordalia recipe. Serve as a dip or as an
accompaniment to fresh or fried vegetables and fried [cFavorite].

Cuisine:
"Greek"
Source:
"The Glorious Foods of Greece by Diane Kochilas, 2001"
S(Formatted by Chupa Babi):
"Oct 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 301 Calories; 29g Fat (83.6% calories
from fat); 3g Protein; 9g Carbohydrate; 1g Dietary Fiber; trace Cholesterol;
77mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 5 1/2
Fat; 0 Other Carbohydrates.