EVERYTHING SALMON BURGERS WITH SCALLION SOUR CREAM-CREAM CHEESE SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat outdoor grill if using to medium high. Prepare hot grill with cooking spray. Indoors, use a large skillet rather than a grill pan and preheat with a drizzle of extra-virgin olive oil to medium-high heat.
- Place salmon in food processor and pulse to coarse grind meat to form burgers. Transfer fish to a mixing bowl and season with grill seasoning, poppy seeds, sesame seeds, and dill. Mix and form 4 patties. Drizzle the burgers with extra-virgin olive oil.
- Cook burgers 3 minutes on each side for a pink center, 4 to 5 minutes on each side for fully cooked fish.
- While burgers cook, combine in a bowl the cream cheese and the scallions and fold in sour cream and lemon juice.
- Top the burgers with lettuce, tomato, onion and sauce on crusty, toasted buns.
EVERYTHING CRUSTED TUNA WITH ROASTED RED PEPPER SAUCE
Steps:
- To make the crust, mix together the minced garlic, onion, poppy seeds, sesame seeds and salt. Sprinkle some of this mixture on a plate. Dip the tuna steaks in the beaten egg white just enough to coat, then roll each steak in the crust mixture to coat it thoroughly, adding more of the mixture if necessary. To minimize the potential mess, coat the tuna steaks by holding them with a fork rather than your fingers. Put steaks on the same plate, atop the remaining mixture; set aside at room temperature. Preheat the oven to 450 degrees. To make the sauce, warm the olive oil in a large sauté pan over medium heat, and add the garlic and shallots. Cook, stirring, until they are soft but not colored, about 5 minutes. Add the peppers, chicken stock and wine, season with salt and white pepper, and simmer until the liquid is reduced by half, about 8 minutes. Carefully transfer the mixture to a blender, add the vinegar and with the machine running, pour in the grape-seed oil. Blend just to emulsify. Adjust the seasonings, adding water if sauce is too thick, and set aside in a warm place. Have a metal baking pan at the ready; you will need it quickly after frying the steaks. Pour the canola oil into a 12-inch sauté pan or a wok, and set over high heat; when the oil reaches 350 degrees, slip the tuna into the pan. Fry for 1-1/2 minutes on each side, until the crust is well browned. Lift out the steaks with a slotted spatula, and place in the baking pan. Transfer to the oven, and roast for 1 minute for rare, 2 minutes for medium-rare, 3 minutes for medium. Remove from the oven; spoon some sauce on each of four warmed dinner plates. Cut each steak in half on the diagonal, and place the two pieces in the center of the plates. Drizzle the steaks with additional sauce. Yield: Four servings.
EVERYTHING IN THE FRIDGE PASTA SAUCE
Late coming home from work? Kids asking, "What's for dinner?" This chunky sauce is for you. It only takes minutes to make. Serve over angel hair pasta with sprig of fresh basil for garnish.
Provided by Terri B
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat olive oil in a large skillet and saute tomato, green peppers, cilantro, garlic and onion for 5 minutes or so to retain crispness. Add tomato sauce and simmer for 10 to 15 minutes. Mix in olives, parmesan cheese.
Nutrition Facts : Calories 142.9 calories, Carbohydrate 14.8 g, Cholesterol 2.2 mg, Fat 9 g, Fiber 4.2 g, Protein 3.8 g, SaturatedFat 1.6 g, Sodium 964.9 mg, Sugar 7.2 g
EVERYTHING " SAUCE " FOR BAKED POTATOES
I got so tired of crowding the table with toppings for baked potatoes that I decided to premix them, using our favorites. The "fat-ness" of the sour cream, butter/margarine & cheese can vary according to my whim. Use herbed sour cream dips to suit your fancy. This is my one-handed response to "please pass me the sour cream, butter, cheese, chives and bacon bits" while I continue eating with the other hand. ;-)
Provided by SusieQusie
Categories Sauces
Time 10m
Yield 3 cups, 48 serving(s)
Number Of Ingredients 5
Steps:
- Mix sour cream, melted butter & cheddar cheese together and refrigerate. (This will keep at least a week - I've tried it.).
- When ready to serve, let the mixture warm up on the counter for an hour or so (while you bake the spuds)then add green onions & crisp crumbled bacon.
- Spoon over hot, baked potatoes.
- Serving size = 1 tablespoon.
Nutrition Facts : Calories 42.1, Fat 4.2, SaturatedFat 2.5, Cholesterol 10.9, Sodium 46.6, Carbohydrate 0.2, Sugar 0.2, Protein 0.9
VEGGIE " EVERYTHING BUT THE KITCHEN SINK" PASTA SAUCE
I love chunky garden vegetable pasta sauce, and after trying a few on Zaar I modified my favorite spaghetti sauce recipe recipe #22782, to have fresh tomatoes instead of canned, lots of fresh vegetables, and less fat from the meat. Easily hearty enough with vegetables to omit the sausage for vegetarians. I find it easiest to prepare the ingredients first. Slice, dice, puree, open cans etc. For stronger garlic flavor, "crack" the garlic open about ten minutes before mincing to give the oils air exposure. Use whichever ingredients you love most. The more juicy your vegetables the less water you need as the sauce will thin as the vegetables cook. It's easier to start with thick sauce and thin in out than to try to thicken the sauce later. My instructions may seem a little elementary for some more advanced cooks, but as I learned how to do many of these techniques while developing this sauce, I wanted to include them for more novice cooks. If you have any suggestions or corrections please let me know.
Provided by M D A
Categories Spaghetti
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 23
Steps:
- Tomato Puree.
- Fill a large bowl 2/3 of the way with water and ice.
- Fill medium size sauce pan with 3 cups water to a boil.
- Cut an "X" shape at the top of 8 small tomatoes just enough to pierce the skin.
- With tongs place the cut tomatoes in the boiling water for 30 seconds.
- Remove the tomatoes from the boiling water one at a time and place in the ice bath, soak for 1-2 minutes.
- Remove the tomatoes from the ice bath, pulling the skin from the star end to the bottom.
- If you want to remove the seeds, half the tomatoes and scoop.
- Place skinned tomatoes in food processor or blender and puree.
- Set aside or in refrigerator until needed.
- Sauce.
- In large stock/sauce pot brown sausages, breaking into pieces as you like.
- Add chopped onion, and mix. Cook until onions begin to look clearish.
- Add the garlic and saute for about a minute, watch it doesn't burn.
- With the tomatoes ready and waiting (diced, pureed and paste), pour 1/4 cup red wine into the pan and using a plastic spatula scrape anything sticking to the bottom of the pan up ("Deglazing").
- Add the tomato sauce, paste, and diced tomatoes.
- Add zucchini, red pepper, carrot, (and optional celery).
- Stir to evenly mix and coat all vegetables.
- Add basil, parsley, oregano, brown sugar, red pepper flakes, and salt & pepper to taste.
- Mix well and evaluate water content.
- If the liquid level is not enough to cover the vegetables add water until almost covered. The vegetables will reduce down as they cook, and also thin the sauce as their water escapes.
- Bring to a boil and simmer on low, stirring frequently, for one hour.
- For a richer flavored sauce simmer longer, just add more water before boiling.
- Add olives and mushrooms about 30 minutes before serving, and simmer.
- Cook spaghetti according to package directions, (using fresh if possible).
- Spoon sauce over noodles and top with parmesan.
Nutrition Facts : Calories 204.3, Fat 1, SaturatedFat 0.2, Sodium 240.2, Carbohydrate 41.9, Fiber 4.6, Sugar 8.9, Protein 7.7
SOUTH-OF-THE BORDER ESSENTIALS: EVERYTHING SAUCE
This sauce is good for just about anything South-of-the-Border, and beyond. Burritos, tacos, enchiladas, salads... this "everything" sauce has got you covered (pun intended). Made it last evening, and into the wee hours of the morning. Easy/Peasy to make and tastes awesome. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson !
Categories Dressings
Time 10m
Number Of Ingredients 12
Steps:
- 1. PREP/PREPARE
- 2. You will require a blender or food processor fitted with an S-blade to make this recipe.
- 3. I like to play about with the salt and lime juice. Sometimes the chiles and tomatillos can be a bit more-or-less tart, and I adjust those seasonings accordingly. FYI: I you do not have any tomatillos; you can always substitute regular tomatoes. It will not taste the same; however, it is still pretty dang good. And, if you like yours hotter, throw in 1 or 2 jalapenos.
- 4. Homemade Ranch Mix This recipe calls for ranch dressing seasoning mix. If you want to make your own... It is healthier and does not have any preservatives check this out: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/diy-essentials-ranch-seasoning-mix.html?r=4 Homemade Mayonnaise To be sure, there are some good store-bought mayo's on the market (my all-time favorite is Duke's) If you live in the South, you have probably seen it on the shelves of your local grocer; however, as you travel North, it becomes as scarce as hen's teeth. If you would like to take a stab at making your own (it really is not all that difficult), check out this recipe: https://www.justapinch.com/recipes/sauce-spread/spread/mayonnaise-essentials-faux-duke-s-version.html?r=1
- 5. Storage of Homemade Condiments and Spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this sauce should last 4 - 6 weeks.
- 6. What Is A Tomatillo? A tomatillo is a small round fruit with a green color and papery husk. They're native to Mexico and are commonly used in Mexican cuisine to make salsas, sauces and more. When used in a recipe, the outer papery outer crust is always removed. What is the Difference Between a Tomato and a Tomatillo? At first glance, tomatillos look very similar to green tomatoes, but they are actually two very different fruits. Even though the word "tomatillo" literally translates to "little tomato" in English, don't be fooled. They're not the same thing. Like tomatoes, a tomatillo plant is easy to grow, and both are plants in the nightshade family. But that's where the similarities end. Tomatoes are sweeter, red in color and do not have the vibrant tartness that tomatillos have. What Do Tomatillos Taste Like? Fresh tomatillos have a unique flavor that is tart, bright and almost citrusy. They are mainly eaten cooked but can also be prepared raw. When boiled, the tomatillos tend to keep their tart flavor. When roasted, tomatillos become a little sweeter and lose some of their tartness. Tomatillos are healthy. They contain a lot of dietary fiber, and are rich in antioxidants, niacin, potassium, and manganese. Some Popular Recipes That Use Tomatillos: • Salsa Verde • Tomatillo Guacamole Salsa • Pork Chile Verde • Chicken Pozole Verde
- 7. Gather your ingredients (mise en place).
- 8. This is an easy/peasy recipe to make.
- 9. Pop all the ingredients into your blender of choice (I am using a Vitamix), and blend baby blend.
- 10. Properly store in the fridge until needed.
- 11. I would let it chill in the fridge for an hour or two before using. That gives the ingredients a chance to know one another.
- 12. PLATE/PRESENT
- 13. Drizzle on a plate of greens, drizzle over enchiladas, burritos, tacos... stick in a straw and drink it right out of the jar (yeah, it is that good). Enjoy.
- 14. Keep the faith, and keep cooking.
GOOD-ON-EVERYTHING GREEN SAUCE
Drizzle this bright, herby sauce over grilled fish, poultry, grain bowls or roasted vegetables. It also makes a tangy dip for crudités or poached shrimp. We like the combination of parsley and chives here, but feel free to use any soft herbs like basil, cilantro, dill or mint. Baby spinach is the key to giving this yogurt-based sauce a lovely green color, but you can also use baby arugula or kale.
Provided by Food Network Kitchen
Time 5m
Yield 1 heaping cup
Number Of Ingredients 9
Steps:
- Combine the parsley, spinach, yogurt, chives, olive oil, lemon juice, hot sauce, garlic and 1 teaspoon salt in a blender or food processor until smooth and bright green. Transfer to a bowl or container, cover and chill for at least 1 hour before serving.
GOES WITH EVERYTHING DIPPING SAUCE
An all purpose sauce to serve with seafood, baked potatoes and a green salad for dinner, or use it as a party dip with shelled shrimp, lobster or crabmeat, fried fish sticks, or fresh cut-up vegetables or baked potato wedges. Adjust the seasonings to taste.
Provided by foodtvfan
Categories Onions
Time 10m
Yield 2 cups
Number Of Ingredients 12
Steps:
- In a food processor or blender, finely chop the onion and garlic together.
- Add the rest of the ingredients; mayonnaise, vegetable oil, Chili sauce, lemon juice, prepared mustard, Worcestershire sauce, water, paprika, pepper, and salt.
- Puree until smooth.
- Chill in a covered bowl.
Nutrition Facts : Calories 1018.2, Fat 95.4, SaturatedFat 13.4, Cholesterol 32.8, Sodium 1786.5, Carbohydrate 43.2, Fiber 2.4, Sugar 11.3, Protein 3.7
MY "BASE FOR EVERYTHING" ZIPPY MARINARA SAUCE
I use this sauce for lasagne, manicotti, eggplant parmesan, and plain ole spaghetti and meatballs. In other words, it lends itself to all those dishes yet stands up well on its own. Recipe can easily be halved (which is usually enough for one large pan of the above) but also freezes nicely. Can be pureed with a hand blender if you so choose, but I like it a bit chunky. Peperoncino piccante concentrate is a blend of hot red peppers and olive oil, available at Italian groceries. If not locally available, substitute 1 tsp red pepper flakes. With these amounts, this is a rather spicy sauce . . . so adjust as necessary to your tastes !
Provided by FlemishMinx
Categories Sauces
Time 1h15m
Yield 6 cups
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large pot over medium heat.
- Add the onions and cook for five minutes or until they become translucent.
- Add the garlic (and the red pepper flakes, if using) and cook for one minute.
- Add the canned tomatoes and stir well.
- Add the oregano, basil, sugar, peperoncino (if using), salt and pepper.
- Make sure you crumble the dried spices in your hand when you add them to release the essential oils.
- Stir well again.
- Bring to a simmer and cook, uncovered, for one hour.
- Sauce will cook down a bit and thicken.
Nutrition Facts : Calories 306.8, Fat 24.9, SaturatedFat 3.5, Sodium 30.1, Carbohydrate 21, Fiber 5.9, Sugar 12.2, Protein 4.2
SAUCE THAT GOES WITH EVERYTHING
(or just about!) This is a simple sauce I created that we've used for many things, and it's especially handy if you don't want to make a side of veggies- makes meals heartier. We love it on pork chops, chicken, and pasta. You could even put it in a roll for a sandwich- because it's thick/chunky. Hope you like!
Provided by MrsMM
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in large deep skillet.
- Add onions, frying til soft.
- Add garlic, frying but not burning.
- Add tomatoes, red peppers, seasonings. Cook over medium heat, stirring occasionally for about 8 minutes.
- Add olives, capers, artichokes, mixing thoroughly.
- Cook on medium-low for about 12-15 minutes.
Nutrition Facts : Calories 84.2, Fat 4.8, SaturatedFat 0.7, Sodium 385.5, Carbohydrate 10.7, Fiber 2.3, Sugar 5, Protein 1.3
EVERYTHING SAUCE
Steps:
- mix to combine. minced chilies can be added to increase the heat level.
EVERYTHING SAUCE
Make and share this Everything Sauce recipe from Food.com.
Provided by Beer2179
Categories Sauces
Time 2h10m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients.
- let sit in your refrigerator for 2 hours.
Nutrition Facts : Calories 144.7, Fat 12.2, SaturatedFat 1.7, Cholesterol 6.1, Sodium 388.4, Carbohydrate 9.4, Fiber 0.1, Sugar 4.1, Protein 0.4
DIP ESSENTIALS: DANG GOOD EVERYTHING SAUCE
Fish, chicken, beef, pork, veggies, fries... did I leave anything out? I tried it on some fried calamari yesterday and I thought my tongue was going to slap my brains out. This sauce is so good, it would make a bullfrog slap a hound dog. Okay, I will shut up now... but it is really yummy. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Dips
Number Of Ingredients 10
Steps:
- PREP/PREPARE
- You will need an immersion blender, regular blender, or food processor to make this recipe.
- Storage Of Homemade Condiments, Spices, and Sauces Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this Dip should last 7 - 10 days.
- Baked Garlic I love what baking does to garlic... it mellows the flavor and creates an awesome ingredient that enhances so many diverse dishes. I use it so much in catering that I usually bake 15 or more bulbs of garlic at a time, and then save them for when needed. If you do not wish to use baked garlic, you can use regular minced cloves, but cut the amount in half. Here is the recipe that I use... it is easy/peasy: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/cooking-essentials-baked-garlic.html?r=4 Note: Because baking the garlic mellows its flavor, if you decide to use raw garlic, then cut the amount in half. In this recipe it would mean cutting it from 2 baked cloves to 1 raw clove. Of course, if you are a lover of garlic, as I am, you could always add more. After all, it has been known to keep the vampires at bay.
- Homemade Mayonnaise To be sure, there are some good store-bought mayo's on the market (my all-time favorite is Duke's) If you live in the South, you have probably seen it on the shelves of your local grocer; however, as you travel North, it becomes as scarce as hen's teeth. If you would like to take a stab at making your own (it really is not all that difficult), check out this recipe: https://www.justapinch.com/recipes/sauce-spread/spread/mayonnaise-essentials-faux-duke-s-version.html?r=1
- Ranch Dressing Mix I use ranch dressing to enhance a lot of dips and dressings, but not the store-bought, chemical laden variety. This is what I use: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/diy-essentials-ranch-seasoning-mix.html#comments
- Gather your ingredients (mise en place).
- Place all the ingredients into a blender, food processor, or use an immersion blender, and blend until completely smooth. Blend Baby Blend.
- Properly store in the fridge until needed. FYI: An overnight stay in the fridge would help to blend the flavors.
- PLATE/PRESENT
- Use on just about anything; like this yummy calamari. Enjoy.
- Keep the faith, and keep cooking.
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