Blueberry Sauce

Blueberry Sauce Ingredients 2 cups fresh or frozen blueberries 1/4 cup water 1 cup orange juice 3/4 cup white sugar 1/4 cup cold water 3 tablespoons cornstarch 1/2 teaspoon almond extract 1/8 teaspoon ground cinnamon Directions In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. Stir gently, and bring to a boil. In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of … Continue reading Blueberry Sauce

Alfredo Sauce

Alfredo Sauce  I have found that Parmesan cheese doesn’t melt well, and often substitute Gruyere cheese.” Ingredients 1/4 cup butter 1 cup heavy cream 1 clove garlic, crushed 1 1/2 cups freshly grated Parmesan cheese 1/4 cup chopped fresh parsley Directions Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve. Continue reading Alfredo Sauce

Bearnaise Sauce

Bearnaise Sauce Ingredients 2 tablespoons dried tarragon 3/4 cup red wine vinegar 2 tablespoons minced shallots 3 egg yolks 1/4 cup hot water 1/2 lemon, juiced 1 pinch salt 1 pinch cayenne pepper 1 cup butter, melted Directions In a heavy skillet, saute tarragon, red wine vinegar, and diced shallot over medium heat for 10 to 15 minutes, or until the mixture becomes paste-like. Remove from heat. Combine egg yolks, 1/8 cup hot water, lemon juice, salt and pepper in the top of a double boiler set over simmering water. Cook and stir until the mixture reaches the consistency of … Continue reading Bearnaise Sauce

Nuoc Cham (Vietnamese Dipping Sauce)

Nuoc Cham (Vietnamese Dipping Sauce) Ingredients 1/4 cup white sugar 1/2 cup warm water 1/4 cup fish sauce 1/3 cup distilled white vinegar 1/2 lemon, juiced 3 cloves garlic, minced 3 Thai chile peppers, chopped 1 green onion, thinly sliced Directions Stir the sugar and warm water together in a bowl until the sugar dissolves completely; add the fish sauce, vinegar, lemon juice, garlic, Thai chile peppers, and green onion to the mixture. Continue reading Nuoc Cham (Vietnamese Dipping Sauce)

Remoulade Sauce a la New Orleans

Remoulade Sauce a la New Orleans Ingredients 1 cup mayonnaise 1/4 cup chili sauce 2 tablespoons Creole mustard 2 tablespoons extra-virgin olive oil 1 tablespoon Louisiana-style hot sauce, or to taste 2 tablespoons fresh lemon juice 1 teaspoon Worcestershire sauce 4 medium scallions, chopped 2 tablespoons chopped fresh parsley 2 tablespoons chopped green olives 2 tablespoons minced celery 1 clove garlic, minced 1/2 teaspoon chili powder 1 teaspoon salt, or to taste 1/2 teaspoon ground black pepper 1 teaspoon capers, chopped (optional) Directions Mix together mayonnaise, chili sauce, mustard, olive oil, hot sauce, lemon juice, and Worcestershire sauce. Stir in … Continue reading Remoulade Sauce a la New Orleans

Miso Soup “Dashi is a basic stock used in Japanese cooking which is made by boiling dried kelp (seaweed) and dried bonito (fish). Instant dashi granules are sold in conveniently-sized jars or packets and vary in strength. Add more dashi to your soup if you want a stronger stock. You can use yellow, white or red miso paste for this soup. Yellow miso is sweet and creamy, red miso is stronger and saltier.” Ingredients 2 teaspoons dashi granules 4 cups water 3 tablespoons miso paste 1 (8 ounce) package silken tofu, diced 2 green onions, sliced diagonally into 1/2 inch … Continue reading


Cioppino Ingredients 3/4 cup butter 2 onions, chopped 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 (14.5 ounce) cans stewed tomatoes 2 (14.5 ounce) cans chicken broth 2 bay leaves 1 tablespoon dried basil 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 1 cup water 1 1/2 cups white wine 1 1/2 pounds large shrimp – peeled and deveined 1 1/2 pounds bay scallops 18 small clams 18 mussels, cleaned and debearded 1 1/2 cups crab meat 1 1/2 pounds cod fillets, cubed Directions Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. … Continue reading Cioppino

Tuna Salad

Tuna Salad Ingredients 1 (7 ounce) can white tuna, drained and flaked 6 tablespoons mayonnaise or salad dressing 1 tablespoon Parmesan cheese 3 tablespoons sweet pickle relish 1/8 teaspoon dried minced onion flakes 1/4 teaspoon curry powder 1 tablespoon dried parsley 1 teaspoon dried dill weed 1 pinch garlic powder Directions In a medium bowl, stir together the tuna, mayonnaise, Parmesan cheese, and onion flakes. Season with curry powder, parsley, dill and garlic powder. Mix well and serve with crackers or on a sandwich. Continue reading Tuna Salad

Spanish Moroccan Fish

Spanish Moroccan Fish Recipe By:Hanna R “This Moroccan recipe was passed down for generations in my family. We usually serve it on the Sabbath night and holidays. It is a favorite! This dish may be served hot or cold according to taste.” Ingredients 1 tablespoon vegetable oil 1 onion, chopped 1 clove garlic, finely chopped 1 (15 ounce) can garbanzo beans, drained and rinsed 2 red bell peppers, seeded and sliced into strips 1 large carrot, thinly sliced 3 tomatoes, chopped 4 olives, chopped 1/4 cup chopped fresh parsley 1/4 cup ground cumin 3 tablespoons paprika 2 tablespoons chicken bouillon … Continue reading Spanish Moroccan Fish

Crab Stuffed Flounder

Crab Stuffed Flounder Ingredients 1 1/2 pounds flounder fillets 1 cup crabmeat – drained, flaked and cartilage removed 1 tablespoon finely chopped green bell pepper 1/4 teaspoon ground dry mustard 1/4 teaspoon Worcestershire sauce 1/4 teaspoon salt ground white pepper, to taste 3 crushed saltine crackers 1 egg white 1 tablespoon mayonnaise 1/4 cup butter, melted 1 egg yolk 5 tablespoons mayonnaise 1/2 teaspoon paprika 1 tablespoon dried parsley Directions Preheat oven to 400 degrees F (200 degrees C). Rinse the fillets and pat dry with paper towels. Combine crab meat, green pepper, mustard powder, Worcestershire sauce, salt, white pepper … Continue reading Crab Stuffed Flounder