A Little Personal History: Here’s the tomato based meat sauce I came up with for pasta dishes. What’s fun is it’s a great example on how base sauces can be used as a foundation to build on top of (in this case, my tomato sauce > tomato based meat sauce > other stuff you want
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A Little Personal History: While I prefer my classic tomato sauce, there are times, I just don’t have the time to make it. This version, while using store bought canned product, is faster to prepare, and tastes great. To keep with the Club of Five cooking manifesto (aka organic, non chemical), I hope you buy
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A Little Personal History: Classic home made tomato sauce takes time to make but oh so worth it if you’ve got the tine. If not, check out our hybrid tomato sauce. Description: Tomato Sauce is a simple pasta sauce that works well for everyday meals, even with picky eaters. It is best served hot at
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A Little Personal History: This is a basic tartar sauce, I came up with when I wanted to see how well I could make New Zealand style Fish and Chips and they always serve it with vinegar and tartar sauce. It’s goes well with just about any fried fish dish (i.e. Fried Cajun Calamari, Fish
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A Little Personal History: I came up with this pepper oil for Grilled Cajun Calamari. It works well for any sautéed or grilled dish you want to add a little spice to. Description: Categories: Seasoning Oil Servings: 3+ cups Time: – Preparation: 10 minutes – Cooking: 20 minutes – Marinade: 30 minutes Equipment: Measuring cups
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A Little Personal History: Adding some fresh avocado to ranch dressing makes a great dip. Here’s my easy to make avacado ranch dip. Description: Categories: Dressing, Dip Servings: 1 ½ cups Time: – Preparation: 5 minutes Equipment: 1 medium mixing bowl, spoon, potato masher or fork, whisk, plastic spatula Difficulty: Easy Ingredients: ½ cup ripe
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A Little Personal History: There are just so many things that go with Ranch dressing; Salads, dips, etc. So much so, I wanted to come up with a powdered mix I could quickly add some milk, mayo or variations of yogurt, sour cream and presto … delicious ranch dressing 🙂 The “secret” to this mix is
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A Little Personal History: Whether on a salad, the “secret” sauce for a great burger, a great dip for fried fish or a necessary spread for an awesome Reuben, Thousand Island dressing is a sauce I always have on hand. Here’s my favorite recipe, including an optional hard boiled egg. Description: According to The Oxford Companion
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A Little Personal History: One of my favorite brunch dishes is Eggs Benedict. While you can get store bought packages of Hollandaise mix, I really like making the sauce from scratch, it’s always so much better. Here’s my personal favorite with a couple different ways to prepare it. Description: Hollandaise is a warm sauce of
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A Little Personal History: As a dipping sauce for most any fried or baked appetizer you can’t go wrong with honey mustard sauce. But that’s not all. Ham, sausage, chicken, pretzels, etc. all go well with this honey mustard sauce. Enjoy. Description: Categories: Sauce Servings: Table Text Time: – Preparation: 10 minutes – Refrigeration: 1
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