Archive for the ‘Dips and Sauces’ Category

Caramelized Onion Dip

Caramelized Onion Dip
Good as a dip for sweet potato/zucchini fries and as a spread on a sandwich.
Author:
Recipe type: dip
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 tablespoon butter
  • 1 medium sweet onion, about ½ pound, peeled and sliced
  • 2 tablespoons cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon prepared mustard
  • 1 cup mayonnaise
  • salt and pepper to taste
Instructions
  1. To make the dip: Melt the butter in a medium frying pan over moderate heat, and add the sliced onions. Cook, stirring occasionally, until the onions soften, then caramelize. This should take between 10 and 15 minutes. The lower the heat, the longer it takes, but the less likely you are to burn the onions.
  2. Once the onions are a medium brown, remove from the heat and add the vinegar.
  3. Place the onions and vinegar into a small food processor. Add the honey and mustard, and process or blend until smooth.
  4. Add the mayonnaise and salt and pepper to taste, stirring to combine. Refrigerate, covered, until ready to serve.

 

Fresh Horseradish Sauce

Fresh Horseradish Sauce
I love this on prime rib and roast beef sandwiches.
Author:
Cook time: 
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Ingredients
  • Fresh horseradish root (look for a firm, unblemished root - the whiter it looks inside, the fresher it is)
  • White vinegar
  • Salt
  • Ice water
Instructions
  1. Gather all your protective gear, cooking implements and ingredients together and bring them all to the outdoor location of your choice (you'll need an outlet and a table.) It's best to have everything in place before you get started so you don't have to run back and forth and take the gloves on and off, etc.
  2. Cut the ends off the horseradish root and peel it (the interior should be a creamy white) and then cut it into cubes that will be a manageable size for your blender or cuisinart.
  3. Pour ¼ cup of the ice water into your blender or cuisinart (if you're using a blender, it should be enough to just cover the blades) and dump the horseradish cubes in after it.
  4. Blend it for 25-30 seconds or until it is the consistency of the prepared horseradish you'd buy at the store. If your blender or cuisinart is having trouble, you can add a bit more water. Stop blending to shove any stray, unblended chunks down into the bowl and blend until they've been incorporated.
  5. Depending on how hot you want the horseradish you can either add the vinegar and salt now or wait a few minutes to add it. (I wait about 5 minutes let the heat reach a maximum.) Add 2-3 tablespoons of white vinegar and a half teaspoon of salt for each cup of ground horseradish root. Then blend a few seconds to combine thoroughly.
  6. Taste (try a small amount as it may be very spicy!) the sauce to see if you need to adjust anything (more vinegar, more salt, etc.) If you're satisfied, you can jar it up now.
  7. If your sauce seems too liquidy, you can drain off some of the water.
  8. Spoon the sauce into glass jars with airtight lids and place them in the refrigerator. If you want to freeze the sauce, use a plastic container with an airtight lid. It will keep well in the fridge for about 4-6 weeks or in the freezer for 6 months or more.
Notes
http://gardenofeatingblog.blogspot.com/2008/04/bitter-herb-preparing-fresh-horseradish.html

 

Frank’s Redhot Buffalo Chicken Dip

Frank's Redhot Buffalo Chicken Dip
Not health friendly, but boy is it good!!
Author:
Cuisine: American
Recipe type: Dip
Prep time: 
Cook time: 
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Ingredients
  • 8 oz. pkg. cream cheese, softened
  • ½ cup blue cheese or ranch salad dressing
  • ½ cup FRANK'S® REDHOT® Original
  • ½ cup crumbled blue cheese or shredded mozzarella cheese
  • 2 lbs chicken breasts, cooked and chopped
Instructions
  1. HEAT oven to 350°F.
  2. Place cream cheese into deep baking dish.
  3. Stir until smooth.
  4. MIX in salad dressing, Frank's RedHot Sauce and cheese.
  5. Stir in chicken.
  6. Bake 20 min. or until mixture is heated through; stir.
  7. Garnish as desired.
  8. Serve with crackers or vegetables.