Hot Food & Recipes

Servings: 4 Servings
Category: Sauce
Ingredients

• 2 tb Peanut oil
• 2 tb Fermented black beans;
• -rinsed and drained
• 1 tb Garlic; minced
• 1/2 c Chicken broth
• 1 tb Soy sauce
• 2 tb Rice wine
• 1 ts Sugar
• 1 1/2 ts Cornstarch

Directions
From: “S. Schwartz” Date: Thu, 18 Apr 1996 13:31:06 -0400 Recipe By: Sun-Sentinel (4-11-96) Heat a wok or heavy skillet over medium-high heat. Add the oil, the black beans and garlic. Stir-fry about 12 seconds. Add the rest of the ingredients and stir-fry about 1 minute or until sauce thickens. Makes about 3/4 cup sauce. Serving Ideas : Serve with poultry, fish or veggies. NOTES : Black beans and rice wine and readily available in Asian markets and some supermarkets. You may substitute dry white vermouth for the rice wine. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER MC-RECIPE DIGEST V1 #48 From the MasterCook recipe list. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 1 Cup
Category: Sauces
Ingredients

• 2 c Arugula leaves
• 2 Garlic cloves
• 1/4 c Parmesan or Asiago cheese
• 1/4 c Olive oil
• 1/8 c Pine nuts; toasted

Directions
In blender or food processor place arugula, garlic and cheese and blend until smooth. Slowly add olive oil and nuts. Blend until desired consistency. Spread on a pizza crust, top with cheddar cheese, onions and fresh tomato slices. Or, simply toss with cooked pasta. Copyright Ellen Ecker Ogden From: The Cook’s Garden catalog – Spring/Summer 1990 – page 20 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 1 Servings
Category: Sauces
Ingredients

• 1/2 c Non-fat yogurt
• 1 tb Prepared horseradish
• 1 pn Powdered mustard

Directions
Mix yogurt with horseradish and mustard. Use other seasoning to taste. Mix well, refrigerate while artichoke is steaming. SOURCE: National Cooking Echo 04/16/90 Contributed to the echo by: Blanche Nonken & Ellen Cleary From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 6 Servings
Category: Sauce
Ingredients

• 1 c Water
• 1/4 c Olive oil
• 2 Bay leaves
• 1/4 tb Thyme
• 1/4 tb Salt
• 1/8 ts White pepper
• 1/8 ts Black pepper
• 1/8 ts Cayenne pepper
• 10 Artichoke hearts; sliced
• 2 Cloves garlic; finely
• -chopped
• 1/2 c Bread crumbs
• 1/2 c Romano cheese

Directions
Place the water, olive oil, and seasonings in a large saucepan. Add the artichokes and garlic and bring to a rolling boil. Stir in the breadcrumbs and cheese and heat thoroughly. Reserve until the final assembly. LE RUTH’S 636 FRANKLIN ST., NEW ORLEANS From the . Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 4 Servings
Category: Sauces | Vegetarian
Ingredients

• 2 tb Arrowroot powder
• 1 1/2 c -cool water
• 2 tb Tamari soy sauce; up to 3 tb
• 1 Vegetable bouillon cube
• -up to 2 cubes
• -or 1-2 tsp vegetable broth
• -powder
• Cayenne pepper; to taste
• Sea kelp; to taste

Directions
———————————-OPTIONAL———————————- -dash of sweetener (to -balance flavours) Mix the arrowroot thoroughly with the water in the saucepan, using a wire whisk. Add the remaining ingredients and mix well. Cook over medium heat, stirring constantly until thickened. Keep warm over low heat. Serve over hot vegetables, whole grains or stir frys. Keeps up to 7 days in refrigerator or may be frozen. SERVES: 4-6 SOURCE: _Vegan Delights_ by Jeanne Marie Martin posted by Anne MacLellan From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 4 Servings
Category: Sauce
Ingredients

• 3 -(up to)
• 4 Tomatoes -or-
• 2 -(up to)
• 3 cn Whole tomatoes
• 2 -(up to)
• 3 Cloves garlic
• 1 sm Onion
• 1 tb Tomato paste
• 1 tb Oregano; parsley, basil,
• -black pepper (I grow my
• -own and add whatever looks
• -good)
• 1 ts Crushed red pepper (or
• -more)!!!

Directions
Date: Wed, 13 Mar 1996 12:33:25 -0500 From: Annm665091@aol.com (Annmarie Chiarini) I hope this recipe is what you are looking for. My family is a very traditional Italian family who recently (well, 8 years ago) got into ff/lf veg dieting. We slimmed down many sauce recipies as well as reduced the acidity of the sauce. Enjoy! Saute the diced tomatoes and diced onion in a little water for a 3-5 minutes. Add the spices, diced garlic, pepper and onion. Melt in the tomato paste and simmer for 15-20 minutes, it will cook down to a nice light sauce. Add more tomato paste if you want a thicker sauce. Add more tomatoes if you want a chunkier sauce. I don’t mean to be criptic with the measurements, my Grandmother taught me how to “sight cook” and I rarely use spoons or cups, if it smells good and the spices look evenly distributed, I’m happy. FATFREE DIGEST V96 #72 From the Fatfree Vegetarian recipe list. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 1 Servings
Category: Sauces | And | Rubs
Ingredients

• 1 sm Habanero peppers; dried
• 1/2 ts Salt
• 1 tb Butter; (optional)
• 1 1/2 tb Dark brown sugar
• 12 Whole golden raisins;
• -chopped
• 3 tb Apricot preserves
• 1 ts White wine vinegar

Directions
In a good-sized skillet heat about a half-cup water over medium heat until it begins steaming. Carefully cut small slices from the dried habanero and chop those finely to accumulate about 1/2 tsp. or so of flakes, adjusting to your taste and heat tolerance. (You might want to wear rubber gloves when touching the pepper; at least be careful and don’t touch your eyes until your hands have been thoroughly washed.) Add the pepper flakes with the salt and butter to the water and allow the flakes to soften and the butter to melt. Add the brown sugar (stir to dissolve) and raisins. When the water is simmering, add the apricot preserves. Cut up any large pieces of apricot in the pan, and make sure all the gelatinous matter is dissolved. Add the vinegar a little at a time, being careful not to make the mixture at all sour; the vinegar should just brighten up the taste. Allow the glaze to simmer. As it thickens, water can be added a bit at a time to keep the glaze from scorching; it should be allowed to darken a bit. Coat grilled chops or meat slices with the glaze by simmering the meats with the glaze for a couple minutes on each side. Spread a teaspoon or so on each serving plate and arrange meats on top. Little mint sprigs and curls of orange peel could be used to give a truly goofy appearance, if you like that kinda thing. Recipe by: m5@tivoli.com Posted to bbq-digest V5 #470 by “david klose” on Aug 17, 97

Servings: 1 Servings
Category: Sauces | Fruits | Mcdougall
Ingredients

• 1 c Dried apricots
• 1 c Unsweetened pineapple juice
• 1 c Pitted dates
• 1 ts Lemon juice

Directions
Soak apricots in pineapple juice overnight Blenderize all ingredients Serve as is on toast or thin with more pineapple juice to make a softer spread for waffles or pancakes Makes about 3 cups **Natures Pantry Cookbook** From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 4 Servings
Category: Sauce
Ingredients

• 1 c Apricot jam
• 2 tb Orange juice
• 1/2 ts Brandy flavoring

Directions
Date: Thu, 18 Apr 1996 06:16:12 GMT From: Anne Sheresky Mix all together. Serve hot or cold over crepes, ice cream, cake or whatever. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #108 From the MealMaster recipe list. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 4 Servings
Category: Sauce
Ingredients

• 1 c Apricot jelly
• 1 c Fish stock
• 1 sl Ginger (size & thickness of
• -a quarter); finely shredded
• 1 Bay leaf
• 1 pn White pepper
• 1 pn Salt
• 1 pn Garlic powder

Directions
Mix all ingredients in a saucepan. Cook over low heat for 20 minutes, stirring occasionally. NEW ORLEANS CAFE WEST 200TH SOUTH, SALT LAKE CITY From the , downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.