*SWEET AND SOUR SAUCE*

 

(RECIPE POSTED BY GUYLAINE VEILLEUX)
very good with chicken balls, stir fry, wraps etc.....get your imagination going!

1 cup water
5 tbsp. brown sugar
5 tbsp. ketchup
1/2 cup of sweet pickle juice
1/4 or 1/2 cup grated carrots (as you like)
1/4 cup finely chopped onions
2 tbsp. sweet relish

Bring to a boil slowly,,,let cook for a few minutes until carrots and onions
are cooked,,,,thicken with corn starch. Enjoy ! :)

*BASIL PESTO*

(RECIPE POSTED BY ANGELA BEADLE CORCORAN)

2-3 fresh garlic cloves
1/4 cup Walnuts,, Pine Nuts are best,, but pricey!
4 cups fresh basil leaves
3/4 cup Olive Oil
1 cup Parmesan cheese; grated
Salt And Pepper to taste

I freeze my pesto in icecube trays,,, it seems to work best with recipes,,,
just put the bottom of the icecube trays into a bit of hot water in the sink, pop them out and into the ziploc and into the freezer!
a different way to serve pesto is to spread some onto some tortillia chips , top with some smoked mozzarella, and melt the cheese,,, mmmm.

HOMEMADE HOISIN SAUCE



(RECIPE POSTED BY APRYL WENTZ-FRITZ)

4 tablespoons soy sauce
2 tablespoons black bean paste or peanut butter
1 tablespoon honey or molasses
2 teaspoons white wine vinegar
1/8 teaspoon garlic powder
2 teaspoons sesame oil
20 drops hot sauce
1/8 teaspoon black pepper

Combine all ingredients together.

BBQ SAUCE

If you run out of BBQ sauce and don't have time to the run to the store... just try this.

Mix:
1 cup of ketchup
1 cup of a cola soda drink.
Cook over medium heat till thickened. It works and tastes good too!

CRANBERRY SAUCE

(Simple and really good... and just in time for the American Thanksgiving)

12 oz bag fresh cranberries
3/4 cup orange juice
2/3 cup brown sugar
1/3 cup white sugar
Optional: 2 oz gold rum

Place all the ingredients in a sauce pan and cook on medium-high for 15-20 minutes or until most of the liquid has reduced – stirring occasionally.
You’ll hear the cranberries popping – don’t worry, that’s what you want them to do.
Remove from heat and serve. Cranberry sauce can be made days ahead and brought to room temperature or slightly heated before serving. :))

SLOW COOKER SALSA

1 can (28 oz. ) diced tomatoes (with garlic and onion)
3 medium onion, chopped
1/4 cup vinegar
2 - (4 oz.) canned chopped green chilies
1 tsp. dried crushed chilies
Salt and pepper
1 tsp. sugar
1 1/2 tsp. paprika
1 green pepper
Oregano and parsley
1 garlic clove, minced
2 tsp. lemon juice
Cilantro
5 1/2 oz. tomato paste (opt)

Add all ingredients to slow cooker and cook on high for 2 1/2 to 3 hours. Cool.
Opt: 3/4 cup vinegar, 1/4 cup brown sugar

SPEEDY BARBECUE SAUCE

1 can tomato soup
6 tbsp. red wine or cider vinegar
2 tbsp. molasse
2 tsp. celery seed
1 tsp. chili powder

Mix. Store tightly covered in refrigerator.

MARINARA SAUCE

2 tbsp. oil
1 cup onion
2-3 garlic cloves, minced
1 (28 oz.) canned tomatoes, broken up
1 can (5 1/2 oz.) tomato paste
1 tbsp. sugar
2 tsp. parsley flakes
1 1/2 tsp. basil
1/2 tsp. oregano
Pinch of salt

Heat oil in frying pan. Add onion and garlic. Saute until soft, about 5 minutes.
Add tomatoes, tomato paste, sugar, parsley flakes, basil, oregano and salt. Mix together. Bring to a boil. Stir occasionally as it simmers uncovered for about 15 minutes. Makes about 2 2/3 cups.

CHICKEN BALLS RED SAUCE

3/4 cup white sugar
2 tbsp. cornstarch
1/2 cup vinegar
1 cup hot water
2 tbsp. ketchup
1 tsp. soya sauce
Red food coloring (a few drops) optional

Mix sugar and cornstarch in a pot. Add vinegar and hot water. Heat until thick, stirring constantly. Remove from heat, add ketchup, soya sauce and food coloring. Mix and serve hot over Chicken Balls.

BECHAMEL SAUCE

(recipe from Mme. Voyer in Quebec)

2 tbsp. butter
1 onion, peeled and cut up
2 garlic cloves, chopped
2 tbsp. flour
Pinch of salt
3 cups milk

In a medium saucepan, melt butter. Add onion and garlic, cook until soft about 4 minutes. Add flour, season with salt and cook, stirring, until mixture is pale golden with a nutty aroma, about 4 minutes. Whisk in milk slowly on low heat, until it get thicker and smooth, about 10 minutes.

NOTE: You can use this sauce with cheese for macaroni and cheese, you can use it in lasagna, pasta dish, moussaka, on vegetables, it's also the basis for soup, pies and croquettes. It can be served on its own with fish, cheese, egg and gratin dishes. Add whatever you wish to the sauce (chicken, salmon, tuna, cheese or vegetables).

CARAMEL

(recipe from mom) (awesome on toast, on cake or with fruit)

5 cups brown sugar mix with 4 tbsp. cornstarch
3 cups corn syrup
1 cup milk
1 cup butter
1 can of Eagle Brand
1 tsp. butterscotch ext.

In a saucepan, bring to a boil brown sugar, syrup, milk and butter. Boil for 2 minutes (not more), stirring constantly. Remove from heat and cool until lukewarm, add the Eagle Brand and the butterscotch extract.
Pour in mason jars. This is delicious on toast or can be used as a caramel sauce on cake or with fruits. Enjoy!!!

BLUEBERRY JAM TOPPING

(excellent over pancakes, waffles, or even ice cream)

1/2 cup sugar
2 tbsp. cornstarch
1 cup water
4 cups blueberries

In a large pan, combine sugar and cornstarch. Stir to combine, then add water, mix until smooth.
Add berries.
Bring to boil over medium heat, cook and stir for 2 minutes or until
thickened.
Remove from heat.
Serve over pancakes, waffles, ice cream or desserts.