Secret_Sauce_Cookbook.pdf

The Sa Savor vo r y Sauce uc e Re Rec ipe ip es of 5 Star Rest Resta aura ur ants nt s Ron Douglas www.RecipeSecrets.net

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The Savory Sauce Recipes of 5 Star Restaurants By Ron Douglas

Copyright © 2007, RecipeSecrets.net All rights reserved reserved This book, nor any portion thereof, may not be stored in a retrieval system, transmitted, scanned, or otherwise copied or reproduced by any means in any form without prior written permission of both the author and copyright owner. Published and distributed by Verity Associates, LLC - Kew Gardens Hills NY LIMITS OF LIABILITY AND WARRANTY DISCLAIMER: This book is a compilation of individual recipes collected from various public sources. Verity Associates, LLC and RecipeSecrets.net RecipeSecrets.net are not sponsored, endorsed, or affiliated with any recipe source. We disclaim using any copyright or trademark for the individual recipes, however, the collection of recipes as presented in this publication is Copyright © 2007, RecipeSecrets.net. Author and publisher make no warranty of any kind, expressed or implied, implied, regarding the information contained in this book, and shall not be liable in any event for incidental or consequential damages in connection with, or arising out of, the furnishing or usage of information contained herein. This book is for information purposes only and should not be construed to be medical, nutritional, or professional advice.

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Contents Basic Sauces Basi c Tomat o Sauce Sauce Béar éar nai se Sauce auce Chees hees e Sauce Sauce Hol l andai se Sauce Mock Hol l and andai se Sauce auce Mus hr oom oom and and Basi l Wi ne Sauce auce Rosemar y A Aï ol i Tar r agon agon Cr eam Sauce Sauce

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1 2 3 4 5 6 7 8 9

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10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33

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BBQ Basi c Bar becue ecue Sauce auce Cc' s Bast i ng Sauce Ci t r us Bar becue ecue Sauce auce Fr ui t y Bar becue ecue Sauce auce Hat t i e' s Tar Tar t Cher r y Bar becue cue Sauce Hawai i an Bar becue becue Sauce Sauce Honey Bar becue Sauce Sauce Mandar andar i n Peach Sauce Sauce Mapl e Bar becue becue Sauce Sauce Nect ar i ne Bar becue ecue Sauce auce New Or l eans eans Bar becue becue Sauce Sauce Zest es t y Honey oney Sauce Sauce Chutneys and Relishes Ber r y Bl ueber eber r y Chut ney Cur r ant ant Chut ney Dr i ed Cher r y Rel i sh Dr i ed Cher r y Rel i sh f or Tur key key Honey Mango Chut ney Spi Spi cy Tomat o Chut hut ney ney Ti s h Wi l l i ams ' Cher her r y Chut hut ney ney Marinades Chi mi chu chur r i Mar i nade Ter i aki Mar i nade nade

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Mustard Sauces Cr eamy Must ar d Sauce Sauce Honey oney Must ar d Sauce Sauce

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Pasta Sauces Gr een Ol i ve Pest o Gr ound Tur key I t al i an Sauce Mushr oom Ragout Pest o Sauce Red Pepper Sauce Roast ed Red Pepper Sauce Sout hwest er n Mar i nar a Sauce Summer Red Pepper Sauce Thr ee Cheese Al f r edo Mayhem Vi no Spaghet t i Sauce Whi t e Sauce wi t h Wi ne Sauce for Vegetables Honey Her b Sauce f or Veget abl es Honey You' r e Good Sauce

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37 38 39 40 41 42 43 44 45 46 47 48 49 50 51

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Sauces for Meat Cr eamy Hor ser adi sh Sauce Honey Fr ui t Gl aze For Lamb Mushr oom and Wi ne St eak Sauce Pi neappl e/ Or ange Tur key Ham Gl aze Por k Bast i ng Sauce Qui ck Br own Sauce Soy- Lemon Bast i ng Sauce Thr ee- Way Fr esh Mushr oom Sauce

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52 53 54 55 56 57 58 59 60

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Sauces for Poultry Apr i cot Tur key Ham Gl aze Basi c Tur key Gr avy Bast i ng Gl aze Bour bon Peach Tur key Gl aze Cr anber r y Her b Sauce Gui l t - Fr ee Tur key Gr avy Hol i day Dat e Sauce J ack' s Gl en Lake I nn Cher r y Pl um Sauce Lemon Gar l i c Mar i nade Mapl e Cher r y Sauce Raspber r y Gl aze Rosemar y Appl e Sal sa Smoky Honey- Pepper cor n Gl aze f or Poul t r y

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61 62 63 64 65 66 67 68 69 70 71 72 73 74

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Tur key Thyme Sauce Zest y Or ange Sauce Sauces for Seafood Di l l Sauce Her bed Honey Li me Sauce Honey Lemon Sauce Honey Sweet and Sour Sauce Mor nay Sauce Must ar d and Lemon Sauce

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75 76 77 78 79 80 81 82 83

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Basic Sauces Basi c Tomat o Sauce Béar nai se Sauce Cheese Sauce Hol l andai se Sauce Mock Hol l andai se Sauce Mushr oom and Basi l Wi ne Sauce Rosemar y A Aï ol i Tar r agon Cr eam Sauce

Basic Tomato Sauce 1 t sp veget abl e oi l 1 medi um oni on, chopped 2 cl oves gar l i c, chopped 2 28- oz. cans whol e t omat oes 1 6- oz. can t omat o past e 2 t sp dr i ed I t al i an seasoni ng 2 bay l eaves Sal t t o t ast e Pepper t o t ast e I n a medi um, heavy- bot t om saucepan, st i r t oget her t he oi l , oni on and gar l i c. Cook over l ow heat , st i r r i ng of t en, unt i l t he oni on i s ver y sof t and ar omat i c, about 6 t o 8 mi nut es. I n a f ood pr ocess or or bl ender , pur ee t he t omat oes. Add t he t omat oes and t omat o past e t o t he oni ons and br i ng t o a si mmer over medi um- hi gh heat . Reduce t he heat t o ver y l ow and l et t he sauce si mmer sl owl y f or 30 mi nut es, st i r r i ng t he bot t om of t en t o pr event bur ni ng. I f you ar e addi ng meat bal l s, do so at t hi s t i me, and si mmer t hem i n t he sauce f or 20 mi nut es, st i r r i ng of t en. I f you ar e not addi ng meat bal l s, si mmer t he sauce f or anot her 20 mi nut es ( 50 mi nut es t ot al ) . Season t o t ast e wi t h sal t and pepper . Remove bay l eaves bef or e ser vi ng. Serves 4

Nutrition Facts

Nut r i t i on ( per ser vi ng) : 141. 0 cal or i es; 12% cal or i es f r om f at ; 2. 0g t ot al f at ; 0. 0mg chol est er ol ; 80. 0mg sodi um; 28. 0g car bohydr at es; 5. 0g pr ot ei n.

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Béarnaise Sauce 1/ 2 cup whi t e wi ne 1 Tbs f i nel y chopped shal l ot s or s cal l i ons 1/ 2 t sp chopped f r esh t ar r agon ( t o t ast e) 3 ( or 4) egg yol ks 1/ 2 t sp sal t 1/ 2 cup but t er Combi ne wi ne, shal l ot s and t ar r agon, and cook unt i l wi ne i s r educed t o a mer e gl aze. Combi ne egg yol ks and sal t i n bl ender . Sl owl y pour gl aze i n bl ender , bl endi ng as i t i s pour ed. Heat but t er unt i l bubbl i ng hot . Tur n on bl ender agai n and gr adual l y pour mel t ed but t er i n st eady st r eam unt i l sauce t hi ckens. Serves 4

Nutrition Facts

Nut r i t i on ( per ser vi ng) : 266. 0 cal or i es; 87% cal or i es f r om f at ; 26. 3g t ot al f at ; 214. 6mg chol est er ol ; 301. 7mg sodi um; 58. 4mg pot ass i um; 1. 2g car bohydr at es; 0. 0g f i ber ; 0. 1g sugar ; 2. 4g pr ot ei n.

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Cheese Sauce Thi s sauce i s good wi t h poul t r y. 1 Tbs but t er 1/ 2 Tbs f l our 1 sal t pepper pi nch of cayenne pepper 1 cup mi l k 1 egg yol k 1 Tbs Par mesan cheese Mel t t he but t er i n a smal l saucepan and st i r i n t he f l our and seasoni ngs t o t ast e. Add t he mi l k. St i r cont i nuousl y unt i l sauce t hi ckens. Remove pan f r om heat and st i r i n t he egg yol k. St i r i n t he cheese. Serves 5

Nutrition Facts


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Hollandaise Sauce 3 egg yol ks 1/ 4 cup wat er 2 Tbs l emon j ui ce 1/ 2 cup col d but t er , cut i nt o 8 pi eces 1/ 8 t sp papr i ka 1/ 8 t sp cayenne pepper Pr epar e hol l andai se sauce by heat i ng egg yol ks, wat er and l emon j ui ce i n a smal l saucepan. Cook over ver y l ow heat , st i r r i ng const ant l y, unt i l yol k mi xt ur e begi ns t o bubbl e at edges. Whi sk i n but t er , 1 pi ece at a t i me, unt i l mel t ed and sauce i s t hi ckened. St i r i n papr i ka and cayenne pepper . Season wi t h sal t t o t ast e. Remove f r om heat . Serves 6

Nutrition Facts


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Mock Hollandaise Sauce 1 cup mayonnai se 2 egg whi t es 2 Tbs l emon j ui ce 1/ 2 t sp dr y must ar d 1/ 4 t sp sal t I n smal l saucepan, wi t h a wi r e whi sk, beat mayonnai se, egg whi t es, l emon j ui ce, dr y must ar d, and sal t unt i l smoot h. St i r r i ng const ant l y, cook over medi um- l ow heat unt i l t hi ck, but do not boi l . Ser ve over veget abl es or f i sh. Serves 6 Preparation time: 5 minutes Cooking time: 5 minutes

Nutrition Facts


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Mushroom and Basil Wine Sauce 2 Tbs Ol i ve Oi l 12 oz Fr esh Whi t e Mushr ooms, sl i ced 4 oz Fr esh Shi i t ake Mushr ooms, sl i ced 1 cup Sweet Red Bel l Pepper , t hi nl y s l i ced 2 t sp Gar l i c, mi nced 1/ 2 cup Whi t e Wi ne, dr y 1 Chi cken Boui l l on cube 1 Tbs Cor nst ar ch 1/ 4 cup Gr een Oni ons, sl i ced ( scal l i ons) 1/ 4 cup Fresh Basi l Leaves, t hi nl y sl i ced 1 Tbs Oyst er Sauce 1 pi nch Gr ound Red Pepper I n a l ar ge ski l l et over hi gh heat , heat oi l unt i l hot . Add whi t e and shi i t ake mushr ooms, r ed bel l pepper and gar l i c; cook, st i r r i ng occasi onal l y, unt i l mushr oom l i qui d has near l y evapor at ed, about 6 mi nut es. Add wi ne and boul l i on cube; cook, st i r r i ng occasi onal l y, unt i l wi ne i s sl i ght l y r educed and boul l i on cube di ss ol ves, about 4 mi nut es. Meanwhi l e, i n a cup combi ne cor nst ar ch and 1 cup wat er unt i l smoot h. Add t o ski l l et , al ong wi t h gr een oni ons, basi l , oyst er sauce and gr ound r ed pepper . Br i ng t o a boi l , s t i r r i ng cons t ant l y unt i l l i ght l y t hi ckened and cl ear ; about 1 mi nut e. Serves 8

Nutrition Facts


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Rosemary A Aïoli Aï ol i i s a Fr enc h t er m r ef er r i ng t o gar l i c- f l avor ed mayonnai se. 1/ 2 cup mayonnai se 2 gar l i c cl oves, mi nced 1 Tbs f r esh or dr i ed chopped r osemar y 1 Tbs l emon j ui ce 1/ 8 t sp sal t St i r t oget her al l i ngr edi ent s. Chi l l , i f desi r ed. Serves 8

Nutrition Facts

Nut r i t i on ( per ser vi ng) : 100. 0 cal or i es; 99% cal or i es f r om f at ; 11. 0g t ot al f at ; 0. 0mg chol est er ol ; 110. 0mg sodi um; 1. 0g car bohydr at es.

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Tarragon Cream Sauce 2 Tbs but t er 1/ 2 t sp dr i ed t ar r agon 1 l ar ge shal l ot , f i nel y chopped 1/ 8 cup dr y whi t e wi ne 1/ 2 Tbs f l our 1/ 2 cup cr eam 1/ 2 cup mi l k 1 Tbs par sl ey, f i nel y chopped Mel t but t er i n a smal l saucepan unt i l but t er begi ns t o t ur n hazel nut br own. Add t he t ar r agon and shal l ot s and saut é unt i l t he shal l ot s ar e t ender . Add t he wi ne and si mmer f or 5 t o 10 mi nut es. Then st i r i n t he f l our ; add cr eam and mi l k and cook unt i l t hi ckened. St i r i n par s l ey; s er ve. Serves 4

Nutrition Facts


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BBQ Basi c Bar becue Sauce Cc' s Bast i ng Sauce Ci t r us Bar becue Sauce Fr ui t y Bar becue Sauce Hat t i e' s Tar t Cher r y Bar becue Sauce Hawai i an Bar becue Sauce Honey Bar becue Sauce Mandar i n Peach Sauce Mapl e Bar becue Sauce Nect ar i ne Bar becue Sauce New Or l eans Bar becue Sauce Zest y Honey Sauce

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Basic Barbecue Sauce 1 Can ( 8 ounces) t omat o sauce 3 Tbs Wor cest er shi r e sauce 1/ 2 cup veget abl e oi l 1/ 4 cup ci der vi negar 3 t sp dr y must ar d 3 Tbs br own sugar 2 t sp chi l i powder 2 t sp sugar 1/ 2 t sp gar l i c powder 2 Tbs dr i ed mi nced oni on 1/ 2 t sp sal t 1/ 4 t sp bl ack pepper Combi ne al l mi nut es.

i ngr edi ent s

and

l et

st and

f or

at

l east

10

Serves 8

Nutrition Facts


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Cc's Basting Sauce 1 1 1 6 1 1 1 1

quar t appl e ci der vi negar t sp gar l i c powder t sp poul t r y seasoni ng bay l eaves t sp cr ushed r ed pepper t sp t hyme t sp r osemar y t sp l emon pepper

Mi x al l i ngr edi ent s and br i ng t o a r ol l i ng boi l . Cover and l et mi xt ur e cool compl et el y. Use t hi s wi t h any r eci pe t hat cal l s f or a bast i ng sauce. Serves 48

Nutrition Facts


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Citrus Barbecue Sauce 1 Oni on; Lar ge Fi nel y Chopped 1 Tbs Gr ound Red Chi l es 1/ 4 t sp Gr ound Red Pepper 1 Ancho Chi l e, seeded and f i nel y chopped 1 Tbs Veget abl e Oi l 1 cup Or ange J ui ce 1/ 2 cup Li me J ui ce 2 Tbs Sugar 2 Tbs Lemon J ui ce 1 Tbs Fr esh Ci l ant r o di ced 1 t sp Sal t Cook oni on, gr ound r ed chi l es, r ed pepper and ancho chi l e i n oi l , st i r r i ng f r equent l y, unt i l oni on i s tender , about 5 mi nut es. St i r i n r emai ni ng i ngr edi ent s. Heat t o boi l i ng, r educe heat t o l ow. Si mmer uncover ed, about 10 mi nut es, st i r r i ng occasi onal l y. Serves 6

Nutrition Facts


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Fruity Barbecue Sauce 1/ 2 cup or ange or unsweet ened pi neappl e j ui ce 1 cup Basi c Bar becue Sauce 1 Tbs honey 1/ 2 t sp f r esh gi nger mi nced 1 Tbs f r esh l i me j ui ce 1 t sp cor nst ar ch Combi ne or ange j ui ce, honey, gi nger and bar becue sauce i n smal l saucepan. Bl end l i me j ui ce and cor nst ar ch unt i l smoot h; add t o sauce. Cook and st i r over moder at e heat t o t hi cken; r educe heat and si mmer 10 mi nut es. Serves 8

Nutrition Facts

Nut r i t i on ( per ser vi ng) : 27. 0 cal or i es; 66% cal or i es f r om f at ; 2. 0g t ot al f at ; 0. 0mg chol est er ol ; 51. 0mg sodi um.

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Hattie's Tart Cherry Barbecue Sauce 1 cup canned or f r ozen t ar t cher r i es 1/ 2 cup chopped oni ons 2 gar l i c cl oves, f i nel y chopped 1/ 2 cup wat er 3 Tbs ket chup 1/ 4 cup cher r y pr eser ves 3 Tbs br own sugar 1 Tbs s esame oi l 1 Tbs mol ass es 1 Tbs Wor cest er shi r e sauce 1 t sp t oast ed cumi n seeds 1/ 2 t sp gr ound gi nger 1/ 4 t sp gr ound r ed pepper Combi ne al l i ngr edi ent s i n a saucepan wi t h a heavy bot t om; mi x wel l . Si mmer , cover ed, over medi um heat about 25 mi nut es. Adj ust seasoni ng. Serves 8

Nutrition Facts


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Hawaiian Barbecue Sauce 3 Tbs cr ushed pi neappl e dr ai ned t hor oughl y 1 cup Basi c Bar becue Sauce r eci pe f ol l ows 1 Tbs r educed- sodi um soy sauce Basic Barbecue Sauce

1 Can ( 8 ounces) t omat o sauce 3 Tbs Wor cest er shi r e sauce 1/ 2 cup veget abl e oi l 1/ 4 cup ci der vi negar 3 t sp dr y must ar d 3 Tbs br own sugar 2 t sp chi l i powder 2 t sp sugar 1/ 2 t sp gar l i c powder 2 Tbs dr i ed mi nced oni on 1/ 2 t sp sal t 1/ 4 t sp bl ack pepper Combi ne al l i ngr edi ent s i n a smal l saucepan. Cook and st i r over moder at e heat unt i l sauce boi l s. Reduce heat and si mmer 10 mi nut es. Basic Barbecue Sauce

Combi ne al l mi nut es.

i ngr edi ent s

and

l et

st and

f or

at

l east

10

Serves 6

Nutrition Facts


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Honey Barbecue Sauce 1/ 2 cup mi nced oni on 1 cl ove mi nced gar l i c 1 Tbs veget abl e oi l 1 can ( 8 oz. ) t omat o sauce 1/ 2 cup honey 2 Tbs vi negar 2 Tbs mi nced par sl ey 1 Tbs Wor cest er shi r e sauce 1/ 4 t sp pepper 1/ 8 t sp cayenne pepper

Saut é oni on and gar l i c i n oi l unt i l sof t ened. Add r emai ni ng i ngr edi ent s and br i ng mi xt ur e t o boi l ; r educe heat and si nner 5 mi nut es. Serves 8

Nutrition Facts

Nut r i t i on ( per ser vi ng) : 46. 0 cal or i es; 0. 0mg chol est er ol ; 10. 0g car bohydr at es.

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Mandarin Peach Sauce 1 15- oz. can sl i ced peaches, dr ai ned 3 Tbs Ki kkoman t er i yaki sauce 1 Tbs cor nst ar ch 1 Tbs s ugar 1/ 4 t sp f ennel 1/ 4 t sp bl ack pepper 1/ 8 t sp gr ound cl oves 1/ 8 t sp gar l i c powder Pl ace peaches i n bl ender cont ai ner . Cover and pr ocess on hi gh speed unt i l smoot h; pour i nt o smal l saucepan. Combi ne t ar i yaki sauce and cor nst ar ch; st i r i nt o peaches wi t h sugar f ennel , pepper and cl oves. Br i ng t o boi l over medi um heat . Si mmer unt i l sauce t hi ckens, about 2 mi nut es, s t i r r i ng cons t ant l y. Remove f r om heat and st i r i n gar l i c powder . Serves 8

Nutrition Facts

Nut r i t i on ( per s er vi ng) : 100. 0 cal or i es; 0. 0mg chol est er ol ; 470. 0mg sodi um; 23. 0g car bohydr at es; 1. 0g pr ot ei n.

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Maple Barbecue Sauce Thi s sauce i s excel l ent on beef , por k or poul t r y. 3/ 4 cup mapl e syr up 2 Tbs chi l i sauce 2 Tbs ci der vi negar 1 1/ 2 Tbs chopped oni ons 1 Tbs Wor cest er shi r e sauce 1 t sp sal t 1/ 2 t sp dr y must ar d 1/ 2 t sp bl ack pepper Combi ne al l i ngr edi ent s and br ush on t op of beef , por k or poul t r y. Bast e f r equent l y wi t h sauce whi l e baki ng.

3 pounds of

Serves 8

Nutrition Facts


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Nectarine Barbecue Sauce 4 f r esh Cal i f or ni a nect ar i nes 1/ 4 cup r i ce wi ne vi negar OR whi t e vi negar 1/ 4 cup t omat o past e 2 Tbs s ugar 1 1/ 2 Tbs Wor cest er shi r e sauce 2 t sp mi nced gar l i c 1/ 4 t sp hot sauce 1 t sp j ul i enne cut or ange peel

Sl i ce nect ar i nes. Set asi de 1 cup sl i ces. I n a bl ender or f ood pr ocessor , whi r l unt i l smoot h r emai nder of t he nect ar i nes wi t h vi negar , t omat o past e, sugar , wor cest er shi r e sauce, gar l i c and hot sauce. St i r i n or ange peel . Remove about 1/ 3 cup sauce t o bast e over f l ank st eak or ot her beef st eak f or l ast f ew mi nut es bar becui ng. Add r emai ni ng nect ar i ne sl i ces t o r emai ni ng sauce and pass wi t h beef . Serves 4

Nutrition Facts


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New Orleans Barbecue Sauce 1/ 3 cup bour bon or whi skey 1 t sp cor nst ar ch 2/ 3 cup or ange j ui ce 1 Tbs or ange r i nd gr at ed 3 Tbs mol ass es 1 cup Basi c bar becue sauce Basic Barbecue Sauce

1 Can ( 8 ounces) t omat o sauce 3 Tbs Wor cest er shi r e sauce 1/ 2 cup veget abl e oi l 1/ 4 cup ci der vi negar 3 t sp dr y must ar d 3 Tbs br own sugar 2 t sp chi l i powder 2 t sp sugar 1/ 2 t sp gar l i c powder 2 Tbs dr i ed mi nced oni on 1/ 2 t sp sal t 1/ 4 t sp bl ack pepper Bl end cor nst ar ch and bour bon unt i l smoot h. Combi ne wi t h al l r emai ni ng i ngr edi ent s i n a smal l saucepan. Cook and st i r over moder at e heat unt i l sauce boi l s; r educe heat and si mmer 10 mi nut es. Basic Barbecue Sauce

Combi ne al l mi nut es.

i ngr edi ent s

and

l et

st and

f or

at

l east

10

Serves 6

Nutrition Facts


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Zesty Honey Sauce 1 cup bot t l ed chi l i sauce 1/ 2- 3/ 4 cup honey 1/ 4 cup mi nced oni on 2 Tbs dr y r ed wi ne 1 Tbs Wor cest er shi r e sauce 1 t sp Di j on- st yl e must ar d

Combi ne al l const ant l y. Reduce heat Br ush sauce use as di ppi

i ngr edi ent s i n saucepan and br i ng t o boi l ; st i r and si mmer , uncover ed, 5 mi nut es. on meat s dur i ng l ast 5 mi nut es or cooki ng or ng sauce.

Serves 20

Nutrition Facts


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Chutneys and Relishes Ber r y Bl ueber r y Chut ney Cur r ant Chut ney Dr i ed Cher r y Rel i sh Dr i ed Cher r y Rel i sh f or Tur key Honey Mango Chut ney Spi cy Tomat o Chut ney Ti sh Wi l l i ams' Cher r y Chut ney

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Berry Blueberry Chutney 4 cups f r ozen or f r esh bl ueber r i es 1 can ( 16 ounces) whol e ber r y cr anber r y sauce 1/ 4 cup sugar 3 Tbs bal sami c vi negar 1- 1/ 2 t sp gr at ed or ange peel 1 t sp gr ound gi nger 1/ 4 t o 1/ 2 t easpoon cr ushed r ed pepper 1/ 4 t sp gr ound bl ack pepper I n a medi um nonr eact i ve saucepan combi ne bl ueber r i es, cr anber r y sauce, sugar , bal sami c vi negar , or ange peel , gi nger , and r ed and bl ack pepper s. Br i ng t o a boi l ; boi l uncover ed, st i r r i ng f r equent l y, unt i l sl i ght l y t hi ckened, 15 t o 20 mi nut es. Pour i nt o cl ean j ar s; cover and r ef r i ger at e up t o 3 weeks, or pl ace i n canni ng j ar s and pr ocess accor di ng t o manuf act ur er ' s di r ect i ons, or pl ace i n cover ed pl ast i c cont ai ner s and f r eeze. Ser ve wi t h r oast ed or gr i l l ed t ur key, chi cken or por k, i f desi r ed. Serves 10

Nutrition Facts


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Currant Chutney 1/ 3 cup r ed cur r ant j el l y 1/ 4 cup chopped chut ney 2 t sp l emon j ui ce 1- 1/ 2 t sp dr y sher r y I n smal l saucepan, over medi um heat , mel t j el l y. St i r i n chut ney, j ui ce, and sher r y. Cook unt i l heat ed t hr oughout . Ser ve war m wi t h t ur key f ondue. Serves 6

Nutrition Facts

Nut r i t i on ( per ser vi ng) : 37. 0 cal or i es; 0. 0mg chol est er ol ; 13. 0mg sodi um; 9. 0g car bohydr at es.

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Dried Cherry Relish Ser ve war m wi t h gr i l l ed or bl ackened f i sh. 1 1/ 2 cups dr i ed t ar t cher r i es 1/ 2 cup r ed wi ne vi negar 1/ 4 cup bal sami c vi negar 1 Tbs ol i ve oi l 1 l ar ge r ed oni on, f i nel y chopped 2 Tbs gr anul at ed sugar 1/ 4 t sp sal t , or t o t ast e 1/ 8 t sp gr ound bl ack pepper Combi ne dr i ed cher r i es, r ed wi ne vi negar and bal sami c vi negar i n a medi um mi xi ng bowl . Let soak 30 mi nut es. Heat ol i ve oi l i n a l ar ge ski l l et . Add oni on; cook 5 mi nut es, or unt i l oni on i s sof t . Add sugar ; mi x wel l . Cook, st i r r i ng occasi onal l y, over l ow heat 10 mi nut es. Add cher r i es wi t h soaki ng l i qui d t o oni on mi xt ur e. Si mmer , uncover ed, 10 t o 15 mi nut es, or unt i l al most al l t he l i qui d i s evapor at ed. Season wi t h sal t and pepper . Ser ve war m. Serves 12

Nutrition Facts

Nut r i t i on ( per ser vi ng) : 60. 0 cal or i es; 15% cal or i es f r om f at ; 1. 0g t ot al f at ; 0. 0mg chol est er ol .

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Dried Cherry Relish for Turkey Thi s t angy combo i s gr eat wi t h r oast ed t ur key. 1/ 2 cup dr i ed t ar t cher r i es 1/ 2 cup cher r y pr eser ves 2 Tbs r ed wi ne vi negar 1/ 2 cup chopped r ed oni on 1/ 4 chopped yel l ow bel l pepper 1/ 4 chopped gr een bel l pepper 1 Tbs f i nel y chopped f r esh t hyme ( or 1/ 2 t easpoon dr i ed t hyme)

Combi ne dr i ed cher r i es, pr eser ves and vi negar i n a smal l mi cr owave- saf e bowl ; mi x wel l . Mi cr owave on Hi gh ( 100% power ) 1 t o 1- 1/ 2 mi nut es, or unt i l hot . Let st and 5 mi nut es. St i r i n r ed oni on, yel l ow and gr een bel l pepper and t hyme; mi x wel l . Ref r i ger at e, cover ed, 3 t o 4 hour s or over ni ght . Ser ve as a sauce wi t h r oast t ur key or chi cken. Thi s r el i sh i s al so good wi t h gr i l l ed hambur ger s. Serves 8

Nutrition Facts


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Honey Mango Chutney 1 mango, peel ed, seeded and chopped 3/ 4 cup r ai si ns 3/ 4 cup oni on, chopped 1/ 2 cup bel l pepper , chopped 1/ 2 cup sni pped dat es 1 appl e, chopped 2 cl oves gar l i c, f i nel y chopped 1 cup honey 3/ 4 cup ci der vi negar 1/ 2 t sp gr ound ci nnamon I n medi um ski l l et combi ne mango, r ai si ns, oni on, bel l pepper , dat es, appl e and gar l i c. I n bowl combi ne honey, ci der vi negar and ci nnamon. Pour i nt o ski l l et and mi x wel l . Br i ng t o boi l , decr ease heat t o hi gh si mmer and cook f or about 40 mi nut es st i r r i ng occasi onal l y. Cool and r ef r i ger at e f or up t o 10 days. May be canned usi ng t he USDA canni ng gui del i nes. Serves 20

Nutrition Facts


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Spicy Tomato Chutney 12 medi um t omat oes, peel ed, seeded and chopped 3 medi um gr een appl es, par ed, cor ed and chopped 3 medi um oni ons, chopped 2- 1/ 2 cups ci der vi negar 1- 1/ 2 cups honey 2 Tbs sal t 1 Tbs dr y must ar d 1 Tbs gr ound gi nger 1/ 4 t sp gr ound r ed pepper I n a l ar ge st ai nl ess s t eel or enamel saucepan, combi ne al l i ngr edi ent s, and br i ng mi xt ur e t o a boi l . Cook, uncover ed, over ver y l ow heat , st i r r i ng occasi onal l y, f or 2 hour s or unt i l t hi ck. Car ef ul l y l adl e chut ney i nt o 4 hot st er i l i zed pi nt j ar s, f i l l i ng t o 1/ 4 i nch f r om t ops. Wi pe r i ms of j ar s; t op wi t h l i ds. Scr ew on bands. Pl ace j ar s on r ack i n canni ng ket t l e of hot wat er , addi ng wat er i f necessar y t o br i ng wat er l evel t o 1 i nch above t ops of j ar s. Br i ng wat er t o a r ol l i ng boi l ; boi l 25 mi nut es. Remove j ar s car ef ul l y and cool on wi r e r ack. Serves 36

Nutrition Facts


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Tish Williams' Cherry Chutney 3 cups f r esh or f r ozen sweet cher r i es 1 cup dr i ed t ar t cher r i es 1 cup gr anul at ed sugar 3/ 4 cup ci der vi negar 1/ 2 cup chopped wal nut s 1/ 2 t sp gr ound ci nnamon 1/ 2 t sp gr ound cl oves 1/ 2 t sp gr ound gi nger 1 t sp sal t 1/ 2 t sp cayenne pepper Put sweet cher r i es, dr i ed cher r i es, sugar , vi negar , wal nut s, ci nnamon, cl oves, gi nger , sal t and cayenne i n a heavy Dut ch oven; mi x wel l . Br i ng t o boi l i ng over hi gh heat , st i r r i ng const ant l y. Reduce heat t o medi um; cook, st i r r i ng const ant l y, 30 mi nut es, or unt i l mi xt ur e t hi ckens. Do not over cook. Ref r i ger at e, cover ed, unt i l r eady t o use; t hi s chut ney wi l l keep f or sever al weeks. I t i s good ser ved wi t h al l ki nds of meat s or as an appet i zer wi t h cr acker s over cr eam cheese. Serves 16

Nutrition Facts


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Marinades Chi mi chur r i Mar i nade Ter i aki Mar i nade

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Chimichurri Marinade 6 cl oves gar l i c 3 bay l eaves 2 j al apenos coar sel y chopped, wi t h seeds 1 1/ 2 Tbs sal t 1 Tbs Ancho powder 1/ 2 cup f i nel y mi nced f r esh ci l ant r o 1/ 2 cup f i nel y mi nced f l at l eaf par sl ey 1/ 4 cup f i nel y mi nced f r esh or egano l eaves 1/ 4 cup di st i l l ed whi t e vi negar 1/ 3 cup ol i ve oi l I n a bl ender , pur ee, gar l i c, bay l eaves, j al apenos, sal t and 1 t abl espoon of t he vi negar unt i l a past e i s f or med. Tr ansf er t o a mi xi ng bowl and add t he her bs. Whi sk i n t he r emai ni ng vi negar and ol i ve oi l unt i l smoot h. Serves 10

Nutrition Facts


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Teriaki Marinade 1 1 1 1

cup Tbs Tbs Tbs

t er i yaki sauce powder ed gi nger gar l i c powder oni on powder

I n smal l bowl , combi ne t er i yaki sauce, gar l i c, oni on and gi nger powder s. Usi ng an i nj ect or , i nj ect mar i nade i nt o al l par t s of t he t hawed t ur key. Gent l y mass age t ur key to di st r i but e mar i nade. Pl ace t ur key i n a l ar ge pl ast i c bag ( cooki ng bag or cl ean t r ash bag) . Cl ose bag and r ef r i ger at e over ni ght . Deep f r y or r oast accor di ng t o Nat i onal Tur key Feder at i on r ecommendat i ons. Serves 10

Nutrition Facts


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Mustard Sauces Cr eamy Must ar d Sauce Honey Must ar d Sauce

- 34 -

Creamy Mustard Sauce 1/ 4 cup gr ai ny must ar d 1/ 4 cup non- f at sour cr eam 1/ 4 cup non- f at mayonnai se 1 Tbs dr i ed chi ves 1 t sp l emon j ui ce I n smal l bowl combi ne must ar d, sour cr eam, mayonnai se, chi ves and j ui ce. Cover and chi l l at l east one hour . Ser ve col d wi t h t ur key f ondue. Serves 14

Nutrition Facts

Nut r i t i on ( per ser vi ng) : 12. 0 cal or i es; 0. 0mg chol est er ol ; 117. 0mg sodi um; 2. 0g car bohydr at es; 1. 0g pr ot ei n.

- 35 -

Honey Mustard Sauce 1/ 4 cup Di j on- st yl e must ar d 1 t sp dr i ed t ar r agon, cr ushed 1/ 4 cup honey 2 Tbs whi t e wi ne vi negar 2 t s p ol i ve oi l 1 dash Sal t 1 dash Pepper

Combi ne must ar d and t ar r agon; mi x wel l . Gr adual l y bl end i n honey add vi negar and oi l ; mi x wel l . Sal t and pepper t o t ast e. Serves 4

Nutrition Facts


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Pasta Sauces Gr een Ol i ve Pest o Gr ound Tur key I t al i an Sauce Mushr oom Ragout Pest o Sauce Red Pepper Sauce Roast ed Red Pepper Sauce Sout hwest er n Mar i nar a Sauce Summer Red Pepper Sauce Thr ee Cheese Al f r edo Mayhem Vi no Spaghet t i Sauce Whi t e Sauce wi t h Wi ne

- 37 -

Green Olive Pesto 3/ 4 cup pi t t ed gr een ol i ves ( pr ef er r abl y i mpor t ed) 1/ 4 cup chopped oni on 2 Tbs pi ne nut s 1 smal l cl ove gar l i c 1/ 4 cup ext r a- vi r gi n ol i ve oi l I n a f ood pr ocessor cont ai ner , combi ne ol i ves, oni on, pi ne nut s, and gar l i c; whi r l mi xt ur e unt i l f i nel y chopped, about 1 mi nut e. Wi t h t he mot or r unni ng, sl owl y add ol i ve oi l t o f or m a t hi ck, smoot h past e. Al l ow t o st and about 30 mi nt es t o bl end f l avor s. Ser ve on sl i ces of t oast ed I t al i an or ot her peasant br ead. Serves 4

Nutrition Facts


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Ground Turkey Italian Sauce 1 l b gr ound t ur key 1- 1/ 2 cups oni on chopped 2 Tbs dr i ed par sl ey 2 Cl oves f r esh gar l i c mi nced 1/ 2 t sp sal t 1- 1/ 2 t sp I t al i an seasoni ngs 1/ 4 t sp r ed pepper f l akes 1 Can ( 14 1/ 4- ounces) s t ewed t omat oes undr ai ned 1 Can ( 8- ounces) t omat o sauce 1 Can ( 8- ounces) t omat o past e 2 t sp sugar 1/ 2 cup dr y r ed wi ne 1/ 2 cup wat er ( i f desi r ed) I n 3- quar t saucepan, combi ne t ur key, oni on, par sl ey, gar l i c, I t al i an seasoni ng and r ed pepper f l akes. Saut e over medi um- hi gh heat f or 7 t o 8 mi nut es or unt i l t ur key i s no l onger pi nk. Add st ewed t omat oes, t omat o sauce, t omat o past e, sal t , sugar and r ed wi ne ( and wat er i f desi r ed) . Br i ng t o a boi l ; i mmedi at el y r educe heat t o medi um and si mmer uncover ed f or 15 mi nut es. Ser ve over cooked past a or use as a f l avor f ul l asagna sauce. Serves 6

Nutrition Facts


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Mushroom Ragout 3 Tbs oi l 1 1/ 2 l bs f r esh whi t e mushr ooms 1 l ar ge di ced oni on 1 1/ 2 t sp I t al i an seasoni ng 3/ 4 t sp sal t 1 can ( 14. 5 ounces) st ewed t omat oes 1 can ( 15 t o 19 ounces) whi t e beans, dr ai ned 1/ 2 cup Par mesan cheese, di vi ded I n a l ar ge ski l l et over medi um heat , heat oi l unt i l Add mushr ooms, oni ons, I t al i an seasoni ng and sal t ; unt i l t ender , st i r r i ng occasi onal l y, about 12 mi nut es. Add st ewed t omat oes and whi t e beans t o ski l l et , t hr ough, st i r i n 1/ 4 cup of par mesan cheese and ser ve past a. Spr i nkl e t he r emani ng cheese over t he t op of di s h.

hot . cook heat over t he

Serves 6

Nutrition Facts


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Pesto Sauce 2/ 3 cup ol i ve oi l 2 cups f r esh par sl ey t i ght l y packed 1/ 2 cup Par mesan cheese gr at ed 2 cl oves gar l i c 4 t sp dr i ed basi l 1 Tbs caper s dr ai ned 1/ 8 t sp pepper I n a bl ender cont ai ner or f ood pr ocessor bowl f i t t ed wi t h met al bl ade) combi ne ol i ve oi l , par sl ey, cheese, gar l i c, basi l , caper s and pepper . Bl end or pr ocess f or 30 seconds or unt i l mi xt ur e i s smoot h. St or e i n cover ed cont ai ner and r ef r i ger at e. Serves 16

Nutrition Facts


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Red Pepper Sauce 1 can t omat o sauce 3/ 4 cup wat er 3/ 4 cup sugar 8 oz Tobasco or si mi l ar sauce 1/ 2 Tbs r ed pepper f l akes 1/ 2 Tbs cayenne 3 Tbs l emon j ui ce Mi x al l i ngr edi ent s i n a sauce pan. Heat on l ow f or 10 mi nut es. Serves 6

Nutrition Facts


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Roasted Red Pepper Sauce Veget abl e cooki ng spr ay 1 cup oni on sl i ced 1 t sp f r esh gar l i c mi nced 1 7. 5- ounce j ar r oast ed r ed pepper s st r ai ned 1/ 2 t sp sal t 3/ 4 cup st r ai ned poachi ng l i qui d I n smal l nonst i ck ski l l et , spr ayed wi t h veget abl e cooki ng spr ay, over medi um heat , saut e oni ons 2 t o 3 mi nut es or unt i l l i ght l y br owned. Add gar l i c and st i r 30 seconds. Al l ow t o cool f or about 4- 5 mi nut es. I n f ood pr ocessor f i t t ed wi t h met al bl ade, pur ee oni on mi xt ur e, pepper s and sal t . Wi t h mot or r unni ng, sl owl y add poachi ng l i qui d t o r ed pepper mi xt ur e unt i l sauce i s smoot h. Pour sauce i nt o 2- cup gl ass measur e and heat i n mi cr owave at HI GH ( 100% power ) 30 seconds or unt i l hot . Serves 8

Nutrition Facts


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Southwestern Marinara Sauce 3 st r i ps l ean bacon, chopped 2 medi um oni ons, f i nel y di ced 3 cl oves gar l i c, mi nced 1 medi um zucchi ni , di ced 1 28- oz. can peel ed t omat oes 1 cup f r esh or f r ozen cor n ker nel s 1 12- oz. j ar sal sa

Pr epar e past a accor di ng t o package di r ect i ons; dr ai n. Cook bacon i n a medi um, non- r eact i ve ( non- al umi num) saucepan over medi um- hi gh heat unt i l it has br owned l i ght l y. Pour of f any excess f at . Add oni ons, gar l i c and zucchi ni and saut e over medi um heat unt i l sof t , about 8 mi nut es. Add t omat oes and br eak up wi t h a f or k. Add cor n and sal sa. Br i ng t o a si mmer and cook sl owl y f or 20 mi nut es, st i r r i ng occasi onal l y. Toss sauce wi t h cooked past a and ser ve. Serves 6

Nutrition Facts


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Summer Red Pepper Sauce 1 l b past a 2 Tbs ol ol i ve oi l 1 cup choppe chopped d oni oni on 3 l ar ge cl oves gar l i c, cho chopped 1 13. 75- oun ounce can r oast oast ed pepp epper s, dr ai ned and and chopp chopped ed ( 2 l ar ge pepp epper s ) 1/ 2 cup cup dr dr ai ned ned whol hol e canne canned d t omat oes 1/ 3 cup cup r i cot cot t a sal sal at a 6 ancho chovi es, r i nsed and pat t ed dr y 1 Tbs Tbs c hopp opped f r esh par sl ey Sal t t o t ast e Fr eshl y gr gr ound pepper t o t ast e Gr at ed Par Par mesan esan chee cheese, se, t o spr spr i nkl e on on t op War m t he oi l i n a ski l l et over medi um heat . Add t he oni on and gar l i c an and sau saut e 5 mi nut es, unt i l sof sof t ened. Tr ansf er t he oni oni on and and gar l i c t o t he f ood ood pr ocess ocess or bowl and and add add t he r oast ed pepper s, t omat oes, r i cot cot t a sal at a and ancho chovi es. Pr ocess cess un unt i l pur eed. St i r i n t he par sl ey an and sea season son t o t ast e wi t h sal sal t and pepper . Toss wi t h hot hot pas pas t a, s t i r r i ng i n 1/ 4 cup of t he pas pas t a cooki cooki ng wat er , and and ser ve i mmedi edi at el y, passi ng Par Par mesan esan sep separ at el y. Serves 6

Nutrition Facts

Nut r i t i on ( per ser ser vi ng) : 536. 0 cal cal or i es; 15% cal cal or i es f r om f at ; 9. 0g t ot al f at ; 0. 0mg cho chol est er ol ; 516. 0mg sod sodi um; 93. 0g car car bohydr at es; 5. 0g f i ber ; 18. 0g pr ot ei n.

- 45 -

Three Cheese Alfredo Mayhem 2 Tbs Tbs but but t er 2 Tbs ol ol i ve oi l 1/ 2 cup cup f ont i na 1/ 2 cup cup hea heavy vy whi ppi ng cr eam eam 1/ 2 cup mascar as car pone pone 1/ 2 cup cup gr at ed asi ago ago 2 sl i ces ces pr os sc cii ut t o 1 pi nch nut nut meg 1 das dash h pepp pepper er Chop pr osci ut t o and coo cook i n ol i ve oi l f or about one mi nut e. Add t he but t er . When t he bu but t er i s mel t ed, ed, add add t he hea heavy vy whi ppi ng cr eam eam. When t he cr eam eam st ar t s t o boi l , add add t he mar scapon scapone. e. When t hat mel t s, add t he f ont i na. St i r over ver y l ow heat unt i l f ont i na has mel t ed. Season Season wi t h nut nut meg and and pepp pepper er . Pour Pour over over pas pas t a and and t op wi t h gr at ed asi asi ago. Serves 2

Nutrition Facts

Nut r i t i on ( per ser ser vi ng) : 833. 9 cal cal or i es; 85% cal cal or i es f r om f at ; 80. 6g t ot al f at ; 231. 9mg cho chol est er ol ; 1324. 5mg sodi sodi um; 197. 9mg pot ass i um; 4. 1g car car bohydr ydr at es; 0. 0g f i ber ; 0. 6g sug sugar ; 25. 3g pr ot ei n.

- 46 -

Vino Spaghetti Sauce 1 Tbs veg veget abl e oi l 1 l b gr oun ound t ur key key 1 medi edi um oni oni on choppe chopped d 2 cl oves ves gar l i c mi nced ced 1 19 oz Can Can t omat oes coar s el y chopped chopped 1 5- 1/ 2 oz Can Can t omat o past past e 1/ 2 cup cup wat er 1/ 4 cup dr y r ed wi ne 2 St al ks cel cel er y cho chopped 1 Medi edi um car r ot chop chopped 1 t sp dr i ed basi l l eaves 1 t sp dr dr i ed or egano l eaves ves I n a l ar ge sauce saucep pan, heat eat t he veg veget abl e oi l and saut saut e t he t ur key wi t h t he oni on and gar l i c un unt i l t he oni on i s sof sof t and t he t ur key key i s no l onger pi nk. Do no not over ver coo cook t he t ur key. Add t he r emai ni ng i ngr edi edi ent ent s and and season season wi t h sal t and and pepper . Br i ng t o a boi l and qui ckl y r educe t he he heat . Cover ver and and si mmer f or 30 mi nut es. Serves 6

Nutrition Facts

Nut r i t i on ( per ser ser vi ng) : 227. 0 cal cal or i es; 35% cal cal or i es f r om f at ; 9. 1g t ot al f at ; 59. 7mg cho chol est er ol ; 768. 3mg sodi sodi um; 1200. 8mg po pot ass i um; 21. 9g car car bohydr ydr at es; 5. 1g f i ber ; 12. 7g sug sugar ; 17. 5g pr ot ei n.

- 47 -

White Sauce with Wine Thi s sauce i s good f or chi cken, f i sh or egg di shes. 6 6 1 1 1 1

Tbs Tbs cup cup Tbs t sp

but t er f l our chi cken br ot h heavy cr eam s her r y or dr y whi t e wi ne whi t e pepper

Mel t but t er . Remove f r om heat , bl end i n f l our and r et ur n t o heat . St i r and cook a f ew mi nut es. Gr adual l y st i r i n br ot h and si mmer , st i r r i ng const ant l y unt i l t hi ck. Gr adual l y bl end i n cr eam, t hen sher r y or wi ne. Season t o t ast e. Ser ve i mmedi at el y. Serves 4

Nutrition Facts


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Sauce for Vegetables Honey oney Her b Sauce Sauce f or Veget eget abl abl es Honey You' You' r e Good Good Sauce Sauce

- 49 -

Honey Herb Sauce for Vegetables 1/ 4 cup hone honey y 2 Tb Tbs oni oni on, on, mi nced nced 1/ 4 cup cup but t er or mar gar i ne 1/ 2 t sp t hyme, cr ushed shed Sal t t o t ast e Pep Pepper t o t ast e Combi ne al al l i ngr edi ent s i n a smal l sauce saucep pan and br i ng t o a boi l ; coo cook 2 mi nut es. Toss wi t h veget veget abl abl es of choi ce s uch as: as : peas, peas, z ucchi ni , spi spi nach, ch, br occo ccol i , gr een beans, et c. Ser ve over over couscou couscous s as a veg veget ar i an ent ent r ee or al one one as as a si de di s sh h.. Serves 4

Nutrition Facts


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Honey You're Good Sauce 1 cup mayonnai s e 1/ 4 cup hone honey y 1 Tb Tbs vi negar egar 1 Tbs soy sauce 2 t sp f r esh gi nger r oot , mi nced ced 2 t sp sesam sesame oi oi l 1 t sp cr ushed shed r ed pepper f l akes kes

Combi ne al al l i ngr edi ent s and and mi x un unt i l bl ended. Ser ve over ver br oi l ed chi chi cken cken or as a di p f or veg veget abl es. Serves 8 Preparation time: 15 minutes

Nutrition Facts


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Sauces for Meat Cr eamy Hor ser adi sh Sauce Honey Fr ui t Gl aze For Lamb Mushr oom and Wi ne St eak Sauce Pi neappl e/ Or ange Tur key Ham Gl aze Por k Bast i ng Sauce Qui ck Br own Sauce Soy- Lemon Bast i ng Sauce Thr ee- Way Fr esh Mushr oom Sauce

- 52 -

Creamy Horseradish Sauce 1 cup whi ppi ng cr eam 1/ 2 cup f r eshl y gr ound pur e hor ser adi sh 1/ 3 cup mayonnai se 1 t sp dr y must ar d Gener ous dash of cayenne pepper Whi p cr eam wi t h a mi xer unt i l i t f or ms st i f f peaks. Gent l y f ol d i n r emai ni ng i ngr edi ent s. Serves 8

Nutrition Facts


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Honey Fruit Glaze For Lamb 1/ 4 cup pi neappl e j ui ce 1/ 4 cup honey 2 t sp must ar d I n a smal l bowl , combi ne al l i ngr edi ent s unt i l bl ended. Br ush over l amb chops 2 t o 3 t i mes dur i ng cooki ng.

wel l

Serves 4

Nutrition Facts


- 54 -

Mushroom and Wine Steak Sauce 4 oz Fr esh Mushr ooms 3 Tbs But t er or Mar gar i ne, di vi ded 1/ 4 cup Oni on, chopped 1 cl ove Gar l i c, mi nced 1 10 1/ 2 oz. can Condensed Beef Br ot h 1 1/ 2 Tbs Tomat o Past e 1/ 8 t sp Gr ound Bl ack Pepper 2 t sp Cor nst ar ch 1 Tbs Col d Wat er 2 Tbs Dr y Red Wi ne Ri nse, pat dr y and sl i ce mushr ooms ( makes about 1 ¼ cups) . I n a saucepan mel t but t er . Add mushr ooms, oni on and gar l i c; saut é unt i l gol den, about 5 mi nut es. St i r i n br ot h, t omat o past e and bl ack pepper . Br i ng t o t he boi l i ng poi nt . Reduce heat and si mmer , cover ed, f or 10 mi nut es. Bl end cor nst ar ch wi t h wat er . Mi x some of t he hot mushr oom sauce i nt o cor nst ar ch mi xt ur e and r et ur n t o saucepan; cook and st i r unt i l cl ear and t hi ckened. St i r i n wi ne. Cook unt i l hot . Serves 8

Nutrition Facts


- 55 -

Pineapple/Orange Turkey Ham Glaze 1 Can ( 16 ounces) pi neappl e t i dbi t s dr ai ned, j ui ce r eser ved 1 Tbs cor nst ar ch 2 Tbs Di j on- st yl e must ar d 1/ 2 cup or ange mar mal ade 1 4- Pound whol e t ur key ham I n smal l saucepan over medi um heat combi ne pi neappl e j ui ce wi t h cor nst ar ch. St i r r i ng const ant l y, cook unt i l mi xt ur e t hi ckens and becomes gl ossy. St i r i n must ar d and mar mal ade. I n a l i ght l y gr eased 9- X 11- X 1- i nch baki ng pan pl ace ham. Spoon 1/ 4 gl aze over ham and heat accor di ng t o package di r ect i ons, bast i ng sever al t i mes wi t h gl aze. St i r r eser ved t i dbi t s i nt o r emai ni ng gl aze and heat t hr oughout . To ser ve, sl i ce ham and t op sl i ces wi t h gl aze. Serves 8

Nutrition Facts


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Pork Basting Sauce 1 Tbs honey 1 Tbs di j on must ar d 1 Tbs soy sauce 1 cl ove gar l i c, mi nced I n a smal l bowl , st i r t oget her i ngr edi ent s. Gr i l l t hawed chops f or appr oxi mat el y 8 t o 10 mi nut es t ur ni ng and bast i ng f r equent l y wi t h sauce. For t ender l oi n: gr i l l over medi um hi gh heat , t ur ni ng and bast i ng f r equent l y f or 30 t o 35 mi nut es or unt i l i nt er nal t emper at ur e r eached 160°F. Serves 2

Nutrition Facts


- 57 -

Quick Brown Sauce Ser ve wi t h meat s or ot her di shes or use as base f or Bor del ai se sauce. 3 Tbs but t er 3 Tbs f l our 1 1/ 2 cups canned boui l l on, soup st ock or veget abl e st ock 1/ 2 t sp t hyme Spr i g par sl ey Sal t f r eshl y gr ound pepper Mel t t he but t er i n a heavy saucepan over l ow heat . Add f l our and bl end wel l over medi um heat . Reduce heat and si mmer f or sever al mi nut es. Heat boui l l on or st ock, st i r i nt o t he r oux ( f l our and but t er mi xt ur e) and cont i nue st i r r i ng unt i l sauce t hi ckens. Add her bs, r educe heat and si mmer f or sever al mi nut es. Cor r ect seasoni ng. Serves 4

Nutrition Facts


- 58 -

Soy-Lemon Basting Sauce 1 1 2 2 2 2 1 1

Tbs br own sugar t sp cor nst ar ch Tbs l emon j ui ce Tbs soy sauce Tbs wat er Tbs sl i ced gr een oni ons wi t h t ops Tbs but t er cl ove gar l i c, mi nced

I n a saucepan bl end br own sugar and cor nst ar ch. St i r i n l emon j ui ce, soy sauce and wat er . Add oni on, but t er and gar l i c. Cook and st i r unt i l t hi ckened and bubbl y. Use t o bast e f i sh or poul t r y dur i ng t he l ast 15 mi nut es of br oi l i ng or gr i l l i ng. Serves 6

Nutrition Facts


- 59 -

Three-Way Fresh Mushroom Sauce 2 Tbs ol i ve oi l 1 l b f r esh whi t e mushr ooms, sl i ced ( 5 cups) 2 cups coar sel y chopped pl um t omat oes 1/ 2 cup sl i ced gr een oni ons ( scal l i ons) 1 t sp mi nced gar l i c 1/ 2 t sp sal t 0. 13 t sp gr ound bl ack pepper I n a l ar ge nonst i ck ski l l et heat oi l unt i l hot . Add mushr ooms; cook, st i r r i ng f r equent l y, unt i l mushr oom l i qui d st ar t s t o evapor at e, about 6 mi nut es. Add t omat oes, gr een oni ons, gar l i c, sal t and bl ack pepper . Br i ng t o a si mmer , cover and cook unt i l a sauce f or ms, about 5 mi nut es. Ser ve over hot cooked past a. Serves 4

Nutrition Facts


- 60 -

Sauces for Poultry Apr i cot Tur key Ham Gl aze Basi c Tur key Gr avy Bast i ng Gl aze Bour bon Peach Tur key Gl aze Cr anber r y Her b Sauce Gui l t - Fr ee Tur key Gr avy Hol i day Dat e Sauce J ack' s Gl en Lake I nn Cher r y Pl um Sauce Lemon Gar l i c Mar i nade Mapl e Cher r y Sauce Raspber r y Gl aze Rosemar y Appl e Sal sa Smoky Honey- Pepper cor n Gl aze f or Poul t r y Tur key Thyme Sauce Zest y Or ange Sauce

- 61 -

Apricot Turkey Ham Glaze 1 cup apr i cot nect ar 2/ 3 cup or ange j ui ce 2 Tbs cor nst ar ch 1/ 2 cup apr i cot pr eser ves 4 l bs whol e t ur key ham I n smal l saucepan over medi um heat combi ne nect ar , or ange j ui ce and cor nst ar ch. St i r r i ng const ant l y, cook unt i l mi xt ur e t hi ckens and becomes gl oss y. St i r i n pr eser ves, and cook unt i l mel t ed. I n a l i ght l y gr eased 9- X 11- X 1- i nch baki ng pan pl ace ham. Spoon 1/ 4 gl aze over ham and heat accor di ng t o package di r ect i ons, bast i ng sever al t i mes wi t h gl aze. To ser ve, sl i ce ham and t op sl i ces wi t h r emai ni ng gl aze. Serves 8

Nutrition Facts


- 62 -

Basic Turkey Gravy 1 Package Neck, hear t , gi zzar d f r om t ur key gi bl et s 1 Medi um car r ot t hi ckl y sl i ced 1 Medi um oni on t hi ckl y sl i ced 1 Medi um cel er y r i b t hi ckl y sl i ced 1/ 2 t sp sal t 1 t ur key l i ver 3 Tbs f at f r om poul t r y dr i ppi ngs 3 Tbs al l - pur pose f l our 1/ 2 t sp sal t 1/ 3 cup sher r y s al t t o t as t e pepper t o t ast e I n a 3- quar t saucepan, over hi gh heat , pl ace neck, hear t , gi zzar d, veget abl es, and sal t i n enough wat er t o cover . Heat t o boi l i ng. Reduce heat t o l ow; cover and si mmer 45 mi nut es. Add l i ver and cook 15 mi nut es l onger . St r ai n br ot h i nt o a l ar ge bowl ; cover and r eser ve br ot h i n t he r ef r i ger at or . To make t he gr avy, r emove t he cooked t ur key and r oast i ng r ack f r om t he r oast i ng pan. Pour poul t r y dr i ppi ngs t hr ough a si eve i nt o a 4- cup measur i ng cup. Add 1 cup gi bl et br ot h t o t he r oast i ng pan and st i r unt i l t he cr ust y br own bi t s ar e l oosened; pour t he degl azed l i qui d/ br ot h i nt o t he 4- cup measur e. Let t he mi xt ur e st and a f ew mi nut es, unt i l t he f at r i ses t o t he t op. Over medi um heat , spoon 3 t abl espoons f at f r om t he poul t r y dr i ppi ngs i nt o a 2- quar t saucepan. Whi sk f l our and sal t i nt o t he heat ed f at and cont i nue t o cook and st i r unt i l t he f l our t ur ns gol den. Meanwhi l e, ski m and di scar d any f at t hat r emai ns on t op of t he poul t r y dr i ppi ngs. Add r emai ni ng br ot h and enough wat er t o t he poul t r y dr i ppi ngs t o equal 3- 1/ 2 cups. Gr adual l y whi sk i n war m poul t r y dr i ppi ngs/ br ot h mi xt ur e. Add sher r y. Season wi t h sal t and pepper and heat t o t he si mmer i ng poi nt . Ser ve hot i n a war m gr avy boat . Serves 15

Nutrition Facts


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Basting Glaze 1/ 4 cup or ange mar mal ade 1 Tbs mar gar i ne mel t ed 1/ 4 t sp gi nger I n smal l bowl combi ne mar mal ade, mar gar i ne and gi nger . as a bast i ng sauce f or t ur key br east .

Use

Serves 4

Nutrition Facts


- 64 -

Bourbon Peach Turkey Glaze 1/ 2 cup peach pr eser ves 2 Tbs bour bon or whi skey 2 t sp Angost ur a bi t t er s I n smal l saucepan, over l ow heat , combi ne pr eser ves, bour bon and bi t t er s. Cook unt i l pr eser ves ar e mel t ed. Use mi xt ur e as gl aze, br ushed over t ur key dur i ng l ast 1/ 2 hour of r oast i ng. Serves 4

Nutrition Facts

Nut r i t i on ( per s er vi ng) : 466. 0 cal or i es; 0. 0mg chol est er ol ; 19. 0mg sodi um; 1. 0g pr ot ei n.

- 65 -

Cranberry Herb Sauce 2 smal l oni ons, di ced 4 cl oves gar l i c, chopped 1 Tbs veget abl e oi l 1 package ( 12 ounces) f r esh or f r ozen cr anber r i es 2- 1/ 2 cups wat er 2 cups dr y r ed wi ne 2/ 3 cup honey 2 beef boui l l on cubes 1/ 2 t sp dr i ed t hyme, cr ushed 4 whol e bay l eaves 5 dr ops Wor cest er shi r e sauce dash r osemar y dash gr ound r ed pepper Cook and st i r oni ons and gar l i c i n oi l i n a l ar ge saucepan over medi um heat unt i l oni ons ar e sof t ened. Add cr anber r i es, wat er , wi ne, honey, boui l l on, t hyme, bay l eaves, Wor cest er shi r e sauce, r osemar y and r ed pepper . Br i ng t o a boi l . Reduce heat t o l ow and si mmer about I hour or unt i l mi xt ur e r educes by hal f , st i r r i ng f r equent l y. Remove and di scar d bay l eaves. Pur ee sauce i n bl ender or f ood pr ocess or or pr ess t hr ough si eve. ( The sauce wi l l be t he consi st ency of a t hi ck gr avy. ) Ser ve wi t h poul t r y, l amb or por k. Al so wonder f ul over dr ess i ng or sweet pot at oes. Serves 12

Nutrition Facts


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Guilt-Free Turkey Gravy 1/ 4 cup cor nst ar ch 1/ 4 cup wat er 4 cups t ur key br ot h and def at t ed pan j ui ces r eci pe bel ow Sal t pepper I n a l ar ge saucepan, over medi um heat , br i ng t ur key br ot h and pan j ui ces t o a boi l . Meanwhi l e, bl end unt i l smoot h t he cor nst ar ch and wat er . Whi ski ng const ant l y, sl owl y add t he cor nst ar ch mi xt ur e and cont i nue st i r r i ng unt i l t he gr avy i s t hi ckened. Season t o t ast e wi t h sal t and pepper . Pr ovi des 16 ser vi ngs at 1/ 4 cup per por t i on Not e: To def at pan j ui ces, pour poul t r y dr i ppi ngs i nt o a gl ass measur i ng cup and r ef r i ger at e unt i l t he f at sol i di f i es. Remove t he f at l ayer and di scar d. Serves 16

Nutrition Facts


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Holiday Date Sauce 1/ 2 l b pear l ( or smal l ) oni ons 3 Tbs but t er 1/ 4 cup sugar 3 Tbs bal sami c vi negar 1 cup dr y whi t e wi ne 2 whol e cl oves 1/ 2 t sp f r esh l emon peel s, gr at ed 1 1/ 2 dat es, c hopped 1 1/ 2 cups cr anber r i es, whol e 2 t sp cor nst ar ch 1/ 4 cup or ange j ui ce Tr i m ends f r om oni ons, and bl anch i n boi l i ng wat er f or 1 mi nut e. Ri nse wi t h col d wat er and r emove ski ns. Mel t but t er i n a heavy saucepan over medi um- hi gh heat . St i r i n oni ons t o coat wi t h but t er . St i r i n sugar , vi negar , wi ne, cl oves and l emon peel . Br i ng t o a boi l , r educe heat t o l ow and cook, cover ed, f or 30- 45 mi nut es, or unt i l oni ons ar e sof t . St i r i n dat es and cr anber r i es over medi um- hi gh heat . Br i ng t o a boi l and cook 1- 2 mi nut es, or unt i l cr anber r i es are j ust begi nni ng t o bur st . Mi x t oget her cor nst ar ch and or ange j ui ce and add. Remove cl oves. Serves 6

Nutrition Facts


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Jack's Glen Lake Inn Cherry Plum Sauce 1 ( 17- ounce) can pur pl e pl ums i n syr up, seeded and coar sel y chopped 1/ 2 cup f r esh, f r ozen or canned dar k sweet cher r i es 1/ 3 cup dr i ed t ar t cher r i es 2 t sp gr anul at ed sugar 1 t sp l i me j ui ce 1/ 4 t sp al l spi ce dash sal t 2 t sp cor nst ar ch di ssol ved i n 2 t abl espoons wat er Combi ne chopped pl ums wi t h syr up, sweet cher r i es, dr i ed t ar t cher r i es, sugar , l i me j ui ce, al l spi ce and sal t i n a saucepan wi t h a heavy bot t om; mi x wel l . Br i ng t o a boi l over hi gh heat . St i r i n cor nst ar ch mi xt ur e; cook, st i r r i ng const ant l y, unt i l cl ear and t hi ck enough t o coat t he back of spoon. Remove f r om heat and ser ve. Or cover and r ef r i ger at e f or up t o a week. Reheat i n mi cr owave oven. Serves 24

Nutrition Facts


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Lemon Garlic Marinade 1/ 2 1/ 4 6 l 1/ 2 1/ 2 peel

cup ol i ve oi l cup f r esh l emon j ui ce ar ge gar l i c cl oves t sp sal t t sp pepper f r om one l emon

I n bl ender , combi ne ol i ve oi l and l emon j ui ce. Whi l e bl endi ng, dr op i n gar l i c cl oves one at at i me. Gr adual l y add l emon peel st r i ps. Cont i nue t o bl end unt i l mi xt ur e i s pur eed. Usi ng an i nj ect or , i nj ect mar i nade i nt o al l par t s of t he t hawed t ur key. St r ai n mar i nade i f di f f i cul t y passi ng t hr ough i nj ect or . Gent l y mass age t ur key t o di st r i but e mar i nade. Pl ace t ur key i n a l ar ge pl ast i c bag ( cooki ng bag or cl ean t r ash bag) . Cl ose bag and r ef r i ger at e over ni ght . Deep f r y or r oast accor di ng t o Nat i onal Tur key Feder at i on r ecommendat i ons. Serves 20

Nutrition Facts


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Maple Cherry Sauce Thi s sauce i s t er r i f i c wi t h r oast ed or gr i l l ed meat s or poul t r y. 1/ 3 cup cher r y j ui ce bl end 2 Tbs cor nst ar ch 1 cup f r ozen unsweet ened t ar t cher r i es, t hawed and wel l dr ai ned 3/ 4 cup mapl e- f l avor ed syr up 1/ 2 cup chopped wal nut s 1 t sp gr at ed or ange peel

Put cher r y j ui ce bl end and cor nst ar ch i n mi x wel l . Cook over medi um heat unt i cher r i es, mapl e- f l avor ed syr up, wal nut s mi x wel l . Cook, st i r r i ng f r equent l y, over l ow i ngr edi ent s ar e hot .

a smal l saucepan; l t hi ckened. Add and or ange peel ; heat

unt i l

al l

Serves 6

Nutrition Facts


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Raspberry Glaze 1/ 4 cup seedl ess r aspber r y pr eser ves 2 Tbs cof f ee l i queur 1 Tbs r ed wi ne vi negar 2 t sp cor nst ar ch 1/ 4 t sp gr ound gi nger 1 Cl ove gar l i c mi nced I n 2- cup mi cr owave- saf e gl ass measur i ng cup combi ne pr eser ves, l i queur , vi negar , cor nst ar ch, gi nger and gar l i c. Cook i n mi cr owave oven at HI GH ( 100% power ) 45 t o 60 seconds or unt i l t hi ckened; st i r . Use mi xt ur e as gl aze, br ushed over t ur key dur i ng l ast 1/ 2 hour of r oast i ng. * Test ed i n 700- wat t mi cr owave. Serves 8

Nutrition Facts


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Rosemary Apple Salsa Ser ve wi t h Appl e Smoked Tur key Br east . 3/ 4 cup yel l ow bel l pepper di ced 3/ 4 cup Gr anny Smi t h appl e di ced 3/ 4 cup Br aebur n or J onat han appl e di ced 1/ 4 cup dr i ed apr i cot s di ced 3 Tbs gr een oni on mi nced 3 Tbs l emon j ui ce 1- 1/ 2 Tbs ext r a vi r gi n ol i ve oi l 3 t sp f r esh r osemar y f i nel y chopped 1/ 2 t sp sal t Fr eshl y gr ound pepper t o t ast e I n smal l bowl combi ne bel l pepper , appl es, apr i cot , oni on, l emon j ui ce, oi l , r osemar y, sal t and pepper . and r ef r i ger at e 1 hour bef or e ser vi ng.

gr een Cover

Serves 6

Nutrition Facts


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Smoky Honey-Peppercorn Glaze for Poultry 1/ 3 cup honey 1 Tbs ket chup 1/ 2 t sp coar sel y gr ound bl ack pepper 1/ 4 t sp l i qui d smoke 1/ 8 t sp sal t 1/ 8 t sp cr ushed r ed pepper f l akes 1 whol e chi cken or t ur key, r i nsed and dr i ed ( 3- 4 l bs . )

I n a smal l bowl , combi ne al l i ngr edi ent s except chi cken unt i l wel l bl ended. Pl ace chi cken i n r oast i ng pan; br ush wi t h gl aze. Roast at 350°F, br ushi ng wi t h addi t i onal gl aze ever y 15 mi nut es unt i l chi cken i s deep- gol den br own and chi cken j ui ces r un cl ear , 1 hour t o 1 hour , 15 mi nut es. Serves 8

Nutrition Facts


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Turkey Thyme Sauce 2 cups t ur key br ot h 1 t sp t hyme 1/ 2 t sp sal t 1/ 4 t sp pepper 1/ 4 cup cor nst ar ch 1/ 2 cup dr y whi t e wi ne or wat er Pour pan dr i ppi ngs f r om r oast i ng pan i nt o l ar ge measur i ng cup. Let set unt i l f at r i ses t o t op and spoon f at of f . Add br ot h t o j ui ces t o measur e 4 cups. Ret ur n mi xt ur e t o r oast i ng pan and, over l ow heat , br i ng t o si mmer st i r r i ng br own bi t s f r om bot t om of pan. Mi x wi ne i nt o cor n st ar ch unt i l smoot h. St i r i nt o j ui ce mi xt ur e i n r oast i ng pan. Br i ng t o boi l over medi um heat , st i r r i ng const ant l y unt i l t hi ckened. Ser ve wi t h t ur key sl i ces. Serves 10

Nutrition Facts


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Zesty Orange Sauce Thi s i s excel l ent t o ser ve over cor ni sh game hens. 1 or ange 1 cup ver y dr y sher r y 1 Tbs l emon j ui ce 1/ 2 cup cur r ant j el l y dash of cayenne Cut an or ange i n hal f . Remove j ui ce f r om bot h sect i ons and r eser ve. Then t ake t he ri nd of one hal f and cut i nt o t hi n st r i ps. Cook or ange r i nd st r i ps wi t h dr y sher r y. Si mmer , uncover ed, unt i l r educed t o 1/ 2 cup of l i qui d. Remove r i nd f r om sher r y and add t he r eser ved or ange j ui ce, l emon j ui ce, j el l y and cayenne. Si mmer unt i l j el l y mel t s. Serves 4

Nutrition Facts


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Sauces for Seafood Di l l Sauce Her bed Honey Li me Sauce Honey Lemon Sauce Honey Sweet and Sour Sauce Mor nay Sauce Must ar d and Lemon Sauce

- 77 -

Dill Sauce 1- 1/ 4 cups f i nel y chopped di l l pi ckl e spear s 1/ 2 cup non- f at sour cr eam 1 Tbs pr epar ed must ar d 1/ 8 t sp pepper I n f ood pr ocessor , f i t t ed wi t h met al bl ade, or i n bl ender , pr ocess pi ckl e, sour cr eam, must ar d and pepper unt i l smoot h. Cover and chi l l at l east one hour . Ser ve col d wi t h t ur key f ondue. Serves 32

Nutrition Facts


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Herbed Honey Lime Sauce 1/ 2 cup mi nced oni on 1 Tbs ol i ve oi l 1 cup dr y whi t e wi ne 1/ 4 cup honey 1/ 4 cup l i me j ui ce 2 t sp dr y gr ound must ar d 1 t sp f r esh r osemar y, mi nced 1/ 2 t sp sal t dash pepper 1 t sp cor nst ar ch 1 t sp wat er 1/ 2 cup mi nced oni on 1 Tbs ol i ve oi l 1 cup dr y whi t e wi ne 1/ 4 cup honey 1/ 4 cup l i me j ui ce 2 t sp dr y gr ound must ar d 1 t sp f r esh r osemar y, mi nced 1/ 2 t sp sal t dash pepper 1 t sp cor nst ar ch 1 t sp wat er Saut é oni on i n ol i ve oi l . Add wi ne, honey, l i me j ui ce, must ar d, r osemar y, sal t and pepper ; br i ng mi xt ur e t o boi l . Combi ne cor nst ar ch and wat er ; mi x wel l and add t o sauce. Cook and st i r unt i l sauce t hi ckens. Serves 8

Nutrition Facts


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Honey Lemon Sauce 1/ 2 cup honey 1/ 4 cup l emon j ui ce 1 Tbs chopped f r esh par sl ey or r osemar y 1/ 2 t sp gr at ed l emon peel dash cayenne pepper

Combi ne honey, l emon j ui ce, gar l i c, par sl ey, l emon peel and cayenne i n a smal l saucepan; mi x wel l . Heat unt i l mi xt ur e begi ns t o si mmer ; do not boi l . Remove f r om heat . Serves 4

Nutrition Facts


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Honey Sweet and Sour Sauce 1/ 2 cup ket chup 1/ 4 cup honey 2 Tbs l emon j ui ce 1 t sp cor nst ar ch 1/ 2 t s p gar l i c sal t

Combi ne al l i ngr edi ent s; cook and st i r over medi um heat 2- 3 mi nut es or unt i l mi xt ur e boi l s and t hi ckens. Cool . Serves 4

Nutrition Facts


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Mornay Sauce 3 egg yol ks sl i ght l y wi sked 1/ 4 cup whi pped cr eam 6. 9 oz Bechemel sauce, hot 1 t sp whi t e wi ne, t ar r agon vi negar , or l emonj ui ce 1. 8 oz Par mesan Mi x t he Eggs yol ks wi t h t he cr eam i n a saucepan Add t he Bechamel and si mmer . St i r r unt i l l boi l Remove f r om heat and add t he cheese. St i r wel l Serves 8

Nutrition Facts


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Mustard and Lemon Sauce Sui t abl e f or boi l ed veget abl es & f i sh 3. 1 oz But t er 12. 6 oz Chi cken br ot h 3 Tbs Fl our 3 Egg yol ks 2 Tbs Lemon j ui ce 2 Tbs Di j on must ar d Cayenne sal t I n a medi um saucepan mel t t he but t er . Add t he f l our Cook f or 3 mi nut es. St i r const ant l y Pour t he br ot h. Si mmer f r om 5 t o 6 mi nut es. St i r const ant l y Remove f r om heat and whi sk sl i ght l y t he egg yol ks Add t he l emon j ui ce and must ar d and st i r wel l Put t he sauce pan on heat and l et cook f or 2 mi nut es Add cayenne t o t ast e Serves 8

Nutrition Facts


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Index A

Dr i ed Cher r y Rel i sh f or Tur key . . . . . . . . . . . . . . . . . 27

appl e . . . . . . . 12, 28, 29, 73 apr i cot . . . . . . . . . . . . . 62, 73 Apr i cot Tur key Ham Gl aze 62

F

B

bacon . . . . . . . . . . . . . . . . . . . 44 bar becue . . . . . . . . . . . . 14, 21 Basi c Bar becue Sauce . . . . 11 Bas i c Tomat o Sauce . . . . . . . 2 Bas i c Tur k ey Gr avy . . . . . . 63 Bast i ng Gl aze . . . . . . . . . . . 64 bean . . . . . . . . . . . . . . . . 40, 50 Béar nai se Sauce . . . . . . . . . . 3 Ber r y Bl ueber r y Chut ney . 24 Bour bon Peach Tur key Gl aze . . . . . . . . . . . . . . . . . . . . . . 65 br occol i . . . . . . . . . . . . . . . . 50 C

car r ot . . . . . . . . . . . . . . 47, 63 Cc' s Bas t i ng Sauce . . . . . . 12 cel er y . . . . . . . . . . . . . . 47, 63 Cheese Sauce . . . . . . . . . . . . . 4 cher r y . 15, 26, 27, 30, 69, 71 chi l e . . . . . . . . . . . . . . . . . . . 13 chi l i . . . 11, 16, 19, 21, 22 Chi mi chur r i Mar i nade . . . . 32 chi ves . . . . . . . . . . . . . . . . . . 35 ci l ant r o . . . . . . . . . . . . . . . . 32 Ci t r us Bar becue Sauce . . . 13 cor n . . . . . . . . . . . . . . . . 44, 75 cr anber r y . . . . . . . 24, 66, 68 Cr anber r y Her b Sauce . . . . 66 Cr eamy Hor ser adi sh Sauce 53 Cr eamy Must ar d Sauce . . . . 35 Cur r ant Chut ney . . . . . . . . . 25 D

Di l l Sauce . . . . . . . . . . . . . . 78 Dr i ed Cher r y Rel i s h . . . . . 26

f ennel . . . . . . . . . . . . . . . . . . . 18 Frui t y Bar becue Sauce. . . . 14 G

gi nger . . 14, 15, 24, 29, 30, 33, 51, 64, 72 Gr een Ol i ve Pes t o. . . . . . . . 38 Gr ound Tur key I t al i an Sauce . . . . . . . . . . . . . . . . . . . . . . . 39 Gui l t - Free Tur key Gr avy. . 67 H

ham. . . . . . . . . . . . . . . . . . 56, 62 Hat t i e' s Tar t Cher r y Bar becue Sauce . . . . . . . . . 15 Hawai i an Bar becue Sauce. . 16 hazel nut . . . . . . . . . . . . . . . . . . 9 Her bed Honey Li me Sauce. . 79 Hol i day Dat e Sauce. . . . . . . 68 Hol l andai s e Sauce. . . . . . . . . 5 honey. . . 14, 17, 22, 28, 29, 36, 50, 51, 54, 57, 66, 74, 79, 80, 81 Honey Bar becue Sauce. . . . . 17 Honey Fr ui t Gl aze For Lamb . . . . . . . . . . . . . . . . . . . . . . . 54 Honey Her b Sauce f or Veget abl es . . . . . . . . . . . . . 50 Honey Lemon Sauce. . . . . . . . 80 Honey Mango Chut ney. . . . . . 28 Honey Must ar d Sauce. . . . . . 36 Honey Sweet and Sour Sauce . . . . . . . . . . . . . . . . . . . . . . . 81 Honey You' r e Good Sauce. . 51 J

J ack' s Gl en Lake I nn Cher r y Pl um Sauce . . . . . . . . . . . . . 69

- 84 -

L

l amb . . . . . . . . . . . . . . . . 54, 66 l emon . 5, 6, 8, 12, 25, 35, 42, 59, 68, 70, 73, 76, 80, 81, 83 Lemon Gar l i c Mar i nade . . . 70 l i me . . . . . . . . . . . . 14, 69, 79 M

Mandar i n Peach Sauce . . . . 18 mango . . . . . . . . . . . . . . . . . . . 28 Mapl e Bar becue Sauce . . . . 19 Mapl e Cher r y Sauce . . . . . . 71 Mock Hol l andai se Sauce . . . 6 Mor nay Sauce . . . . . . . . . . . . 82 mushr oom. . . . . 7, 40, 55, 60 Mushr oom and Basi l Wi ne Sauce . . . . . . . . . . . . . . . . . . 7 Mushr oom and Wi ne St eak Sauce . . . . . . . . . . . . . . . . . 55 Mus hr oom Ragout . . . . . . . . . 40 must ar d . 6, 11, 16, 19, 21, 22, 29, 35, 36, 53, 54, 56, 57, 78, 79, 83 Must ar d and Lemon Sauce . 83

pl um. . . . . . . . . . . . . . . . . 60, 69 por k. . . . . . . . . . . . . 19, 24, 66 Por k Bast i ng Sauce. . . . . . . 57 Q

Qui ck Br own Sauce. . . . . . . . 58 R

r ai si n. . . . . . . . . . . . . . . . . . . 28 Ras pber r y Gl az e. . . . . . . . . . 72 Red Pepper Sauce. . . . . . . . . 42 r i ce. . . . . . . . . . . . . . . . . . . . . 20 Roast ed Red Pepper Sauce. 43 Ros emar y A Aï ol i . . . . . . . . . . 8 Rosemar y Appl e Sal sa. . . . . 73 S

Nect ar i ne Bar becue Sauce 20 New Or l eans Bar becue Sauce . . . . . . . . . . . . . . . . . . . . . . 21

sesame. . . . . . . . . . . . . . . 15, 51 shal l ot . . . . . . . . . . . . . . . . 3, 9 Smoky Honey- Pepper cor n Gl aze f or Poul t r y . . . . . . 74 Sout hwest er n Mar i nar a Sauce . . . . . . . . . . . . . . . . . . . . . . . 44 soy. . . . . . . . . . 16, 51, 57, 59 Soy- Lemon Bast i ng Sauce. . 59 Spi cy Tomat o Chut ney. . . . . 29 spi nach. . . . . . . . . . . . . . . . . . 50 st eak. . . . . . . . . . . . . . . . . . . . 20 Summer Red Pepper Sauce. . 45 sweet pot at o. . . . . . . . . . . . . 66

O

T

ol i ve . . 26, 32, 36, 38, 41, 45, 46, 60, 70, 73, 79 or ange . 14, 20, 21, 24, 56, 62, 64, 68, 71, 76

Tar r agon Cr eam Sauce. . . . . . 9 Ter i aki Mar i nade. . . . . . . . . 33 Thr ee Cheese Al f r edo Mayhem . . . . . . . . . . . . . . . . . . . . . . . 46 Thr ee- Way Fr esh Mushr oom Sauce . . . . . . . . . . . . . . . . . . 60 Ti sh Wi l l i ams' Cher r y Chut ney . . . . . . . . . . . . . . . . 30 t omat o. . . 2, 11, 16, 17, 20, 21, 29, 39, 40, 42, 44, 45, 47, 55, 60 t ur key. . 24, 25, 27, 33, 35, 39, 47, 56, 62, 63, 64,

N

P

pea . . . . . . . . . . . . . . . . . . . . . 50 peach . . . . . . . . . . . . . . . 18, 65 Pest o Sauce . . . . . . . . . . . . . 41 pi ne nut . . . . . . . . . . . . . . . . 38 pi neappl e . . . 14, 16, 54, 56 Pi neappl e/ Or ange Tur key Ham Gl aze . . . . . . . . . . . . . . . . . 56

2

Secret_Sauce_Cookbook.pdf

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