Nutty Sage Sauce Recipes

Nutty Sage Sauce

Ingredients of Nutty Sage Sauce

Butter 1 tbsp. 15 mL

Finely chopped omiom 1 cup 250 mL

Garlic cloves, minced 2 2

Coarsely chopped pecans, toasted 1 cup 250 mL

Chopped fresh sage 2 tbsp. 30 mL

Salt 1/2 tsp. 2 mL

Pepper 1/4 tsp. 1 mL

All-purpose flour 1/4 cup 60 mL

Half-and-half cream 2 cups 500 mL

Prepared vegetable broth 1 cup 250 mL

How to Nutty Sage Sauce

Melt butter in medium saucepan on medium. Add onion and garlic. Cook, uncovered,for about 5 to 10 minutes, stirring often, until onion is softened.

Add next 4 ingredients. Heat and stir for 1 minutes.

Add flour. Heat and stir for 1 minute. Slowly add cream and broth, stirring constantly, until smooth. Heat and stir for 5 to 10 minutes until boilimg and thicked. Store in airtight container in refrigerator for up to 3 day or in freezer for up to 1 month. Makes about 3 cups (750 mL)

Read More

Big-Batch Tomato Sauce Recipes

Big-Batch Tomato Sauce

Ingredients of Big-Batch Tomato Sauce

Cooking oil 1 tbsp. 15 mL

Chopped onion 2 cups 500 mL

Chopped celery 1 cup 250 mL

Italian seasoning 4 tsp. 20 mL

Garlic cloves, minced 3 3

Dried crushed chilies 1/4 tsp. 1 mL

Bay leaves (see Note) 2 2

Can of diced tomatoes (with juice) 28 oz. 796 mL

Chopped green pepper 2 cups 500 mL

Can of diced green pepper 2 cups 500 mL

Can of crushed tomatoes 14 oz. 398 mL

Tomato paste 1/4 cup 60 mL

Ketchup 2 tbsp. 30 mL

Granulared sugar 2 tsp. 10 mL

How to Big-Batch Tomato Sauce

Heat cooking oil in Dutch oven on medium. Add next 6 ingredients. Cook, uncovered, for about 10 minutes, stirring occasionally, until onion is softened.

Add next 6 ingredients. Stir. Reduce heat to medium-low. Simmer, covered, for about 30 minutes to blend flavours. Store in airtight container in refrigerator for up to 1 week or in freezer for up to 6 months. Makes about 7 cups (1.75 L)

Note : While stirring, be careful not to break up the bay leaf

Read More

Cajun Seafood Sauce Recipes

Cajun Seafood Sauce

Ingredients of Cajun Seafood Sauce

Cooking oil 2 tsp. 10 mL

Chopped onion 1 cup 250 mL

Garlic clove, minced 1 1

Diced green pepper 1/2 cup 125 mL

Diced celery 1/4 cup 60 mL

Cajun seasoning 1 tbsp. 15 mL

Dried thyme 1/2 tsp. 2 mL

Bay leaf (see Note) 1 1

Can of diced tomatoes (with juice) 14 oz. 398 mL

Clam tomato beverage 1/2 cup 125 mL

Dry white wine 1/4 cup 60 mL

Granulated sugar 1 tsp. 5 mL

Package of frozen mixed seafood, thawed 12 oz. 340 g

Cod fillets, any small bones removed, cut into 1 inch (2.5 cm) pieces 1/2 lb. 225 g

Chopped fresh basil 1 tbsp. 15 mL

How to Cajun Seafood Sauce

Heat cooking oil in large saucepan on medium. Add onion and garlic. Cook, uncovered, for 5 to 10 minutes, stirring often, until onion is softened.

Add next 5 ingredients. Cook, uncovered, for 3 to 5 minutes, stirring occasionally, until celery starts to soften

Add next 4 ingredients. Stir. Bring to a bpol. Simmer, covered, for about 5 minutes to blend flavours.

Add seafood mix and cod. Cook, covered, for 3 to 5 minutes, stirring once, until fish flakes easily when tested with a fork. Remove and discard bay leaf.

Add basil. Stir in airtight container in refrigerator for up to 2 day. Makes about 5 cups (1.25 L)

Note : While stirring, be careful not to break up the bay leaf.

Read More

Red clam Sauce Recipes

Red clam Sauce

Ingredients of Red clam Sauce

Cooking oil 1 tbsp. 15 mL

Chopped celery 1 cup 250 mL

Chopped green pepper 1 cup 250 mL

Chopped onion 1 cup 250 mL

Garlic cloves, minced 2 2

Dry red wine 1/2 cup 125 mL

Cans of tomato sauce 2 2

Reserved juice form clams 1 1/2 cups 375 mL

Tomato paste 2 tbsp. 30 mL

Italian seasoning 1/4 tsp. 1 mL

Pepper 1/4 tsp. 1 mL

Salt 1/4 tsp. 1 mL

Cans of whole baby clams 2 2

Chopped fresh parsley 2 tbsp. 30 mL

How to Red clam Sauce

Heat cooking oil in large frying pan on medium. Add next 4 ingredients. Cook for 5 to 10 minutes, stirring occasionally, until onion is softened.

Add wine. Heat and stir for 1 minute.

Add next 6 ingredients. Stir Bring to a boil. Reduce heat to medium-low. Simmer, partially covered, for 15 minutes to blend flavours.

Addclams and parsley. Stir. Storein airtight container in refrigerator for up to 3 day or in freezer for up to 1 month. Makes about 7 cups (1.75 L)

Read More