Condiments, Sauces & Seasonings Recipes

Apple Pie Spice

Store, tightly covered, in a cool dry place

Benihana Ginger Salad Dressing

Combine all ingredients in a blender. Blend on high speed for about 30 seconds or until all of the ginger is well-pureed. Makes 1 3/4 cups.

Blueberry Vinegar Recipe

Pour into a fancy bottle with an airtight seal. You may have to individually spoon in the berries depending on the size of the bottle opening. Seal and store in a cool dark place at room temperature at least 1 week. A serving suggestion is to add some extra virgin olive oil and dress a salad of pears, Gorgonzola, walnuts and mixed greens. Makes 20 ounces.

Butterscotch Sauce

In a glass or enamel double boiler, mix sugar and flour together and slowly add melted butter to the mixture. Cook over low heat until the butter turns golden yellow. Slowly add the boiling water to the mixture, stirring constantly. Continue stirring and cook for about 6 minutes. Remove from heat.

Stir in vanilla extract. Serve warm or cold. To store, pour while still warm into sterilized glass jars. Allow to cool before refrigerating. Butterscotch Sauce will freeze well and keeps in the refrigerator for up to 3 months.

Caramel Topping Recipe

The caramel can be stored at room temperature for up to three days, or refrigerated for three months. To reheat, microwave on high for about 1 minute, stirring twice, or else put it in a bowl over simmering water, stirring occasionally, for 7 minutes.

Yields 1 cup, enough for two cheesecakes or lots of ice cream sundaes!

1 cup sugar
1 tablespoon corn syrup
1/4 cup water
1/2 cup heavy cream, heated
2 tablespoons unsalted butter, softened
1 teaspoon vanilla extract

In a heavy 4-quart or larger saucepan, preferably nonstick, stir together the sugar, corn syrup, and water until the sugar is completely moistened. Heat, stirring constantly, until the sugar dissolves and the syrup is bubbling, about 5 min. Stop stirring and allow it to boil undisturbed until it turns a deep amber (380°F).

Immediately remove it from the heat and slowly and carefully pour the hot cream into the caramel. It will bubble up furiously. Using a high-temperature, heat-resistant rubber spatula, or a wooden spoon, stir the mixture until smooth, scraping up the thicker part that settles on the bottom. If any lumps develop, return the pan to the heat and stir until they dissolve. Stir in the butter. The mixture will be streaky but will become uniform after cooking slightly and stirring.

Allow to cool for 3 minutes and then gently stir in the vanilla extract.

1 cup dried chili peppers or 3/4 cup crushed hot red pepper flakes
1/4 cup ground cumin
1/4 cup garlic powder
2 Tbs garlic powder
1 Tbs oregano
1 Tbs cayenne

Remove stems and most of seeds from the chili peppers;shred coarsely. Put all ingredients in blender and whirl until powdered; let chili powder settle before removing cover of blender.

Chinese Five Spice Powder Recipe

2 tsp. anise seeds, crushed
2 tsp. fresh ground pepper
2 tsp. fennel seeds, crushed
2 tsp. ground cloves
2 tsp. ground cinnamon
1 1/2 tsp. ground ginger
1/2 tsp. ground allspice

Combine and use as you would regular five spice powder.

Chocolate Sauce

Submitted by Kat

3 heaping tablespoons cocoa powder
1 1/2 Cups white granulated sugar
1 can evaporated milk
dash of salt
1 stick of butter (NOT margarine)
1 teaspoon vanilla

Put all ingredients into a sauce pan and bring to a boil. Keep stirring until it reaches the thickness desired. Cool slightly before using.

Microwave 1 cup (6 oz.) of chocolate chips in a glass bowl, on HIGH (100% power) for 60 seconds. Stir. If the choclate is half melted, stir until the choclate melts completely. If you have more than half way to go, microwave at additional 10 to 20 second intervals, stirring until chocolate is smooth. Wash and dry fresh fruit slices of your choice: Strawberries, pears, apples, bananas. (Leave the strawberries whole, but cut the larger fruit in thick slices - big enough to pick up and eat.) Or try these dry foods: Dried fruits, Pretzels, Graham Crackers, Nuts, Marshmellows, Plain Cookies, etc. Dip your fruits and foods into the chocolate, leaving approx 1/2" of the food uncovered. Place the chocolate covered items on a sheet of waxed paper and allow them to harden. You can store chocolate covered dry foods for days in a plastic bag at room temperature. However, chocolate covered fruits are best eaten within 8 hours.

1 pkg. sure jell
1 tsp. lemon juice
dandelions

Pick a quart of dandelion blossoms, no stems. Rinse, add 4 cups water, boil 5 minutes and strain. Should have 3 ½ cups juice. If short, add water, but press the water out of the blossoms. Add: Bring to boil. Add 4 cups sugar. Cook, rolling boil for 3 minutes. Stir all the time. Put in hot 8 ounce jars. Cover. It tastes like honey-apple jelly. This is good.

Easy Garlic Croutons

Preheat the oven to 350.
In a saute pan melt 4 T butter. Stir in 1 clove finely minced garlic. Cook about 1 min.

Meanwhile, cut 3 thick slices of French bread into 1 inch cubes.Add to the pan to coat. Spread mixture on baking sheet and bake 15 mins until crisp and dry

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly. Yield: 2/3 cup

Garlic Mustard Recipe

8 cloves garlic
1 tablespoon olive oil
1 8 ounce jar Dijon-style mustard
1/2 tsp. basil leaves
1/4 tsp. oregano leaves

Preheat oven to 325 degrees. Place garlic in a small baking dish and drizzle with oil. Roast 20-30 minutes, stirring frequently until garlic is soft. Mash garlic, removing any tough pieces. Combine with other ingredients and refrigerate overnight to blend flavors.

6 tablespoons butter
2 tablespoons olive oil
6 cloves garlic, finely mashed

Melt butter with oil and add garlic. Cook over very low heat for 1 minute. Do not allow to brown. Brush on meat or fish before broiling or grilling.

Golden Fruit Chutney

An assortment of fruit slow cooked with complimentary spiced. Serve with meat, fish or cheese.

20 oz. can pineapple chunks; undrained
2 cups dried apricots; chopped
1 cup golden raisins
1/2 cup packed brown sugar
1/2 cup cider vinegar
1 1/2 tsp. ground ginger
1 tsp. ground mustard
1/8 tsp. ground cayenne pepper

Combine all ingredients in crockpot. Cover and cook on LOW 6-8 hours until thick. Uncover and cool 1-2 hours. Store in refrigerator up to 3 weeks or in freezer up to 2 months. Makes 4 1/2 cups.

Herb and Honey Dressing

1 cup honey
1/4 cup herb vinegar
1/4 cup chopped chives, basil, parsley and thyme
2 crushed garlic cloves

Blend in blender or food processor until creamy. Makes a thick green dressing. This would even make a good dip.

1 part cornstarch
2 parts cream of tartar
1 part baking soda

Combine, and use as you would baking powder!

2 Cups Dry white wine
1 Cup Onion -- chopped
2 Cloves garlic -- minced
4 Ounces Dry mustard
2 Tablespoons Honey
1 Tablespoon Vegetable oil
2 Teaspoons Salt
A few drops of Tabasco sauce

Combine wine, onion, and garlic. Heat to boiling. Lower the heat and simmer 5 minutes. Pour the mixture into a bowl and cool. Strain the wine mixture into dry mustard in a small saucepan and beat until very smooth. Add the remaining ingredients. Heat slowly, stirring constantly until the mixture thickens. Cool and pour into a non-metal container and cover. Chill at least 2 days to blend the flavors.

Homemade Peanut Butter Recipe

2 C. dry-roasted or raw peanuts, shelled and skinned
1/2 tsp. salt
1 to 5 drops peanut oil (optional)

Process nuts, salt and peanut oil in a food processor for 90 seconds, stopping and scraping down sides when necessary, or place the nuts, salt and peanut oil in a blender, about 1/4 cup at a time, and purée for 60 seconds. Store in the refrigerator and stir before each use.

1/4 cup vegetable oil
1/4 cup honey
1/4 cup prepared mustard
1 tablespoon apple cider vinegar
1/4 teaspoon red pepper
1/2 teaspoon garlic powder or onion powder
1 1/2 cups mayonnaise or salad-dressing-style spread

Whisk together the oil, honey and mustard. Add the vinegar, red pepper and garlic powder or onion powder. Mix well. Add mayonnaise and mix well. Store in refrigerator. Use in place of regular mustard on sandwiches and in recipes!

2 cups corn or peanut oil
3 tablespoons hot Mexican chili powder
1 tablespoon crushed red pepper
2 tablespoons dark Oriental sesame oil

Heat corn oil, chili powder and crushed red pepper in a small saucepan until almost boiling. Reduce heat to low and simmer, uncovered, 10 minutes. Remove from heat and stir in sesame oil. Cool to room temperature, then cover and steep in refrigerator for 3 days. Strain through a cheesecloth- or coffee filter-lined sieve into a clean 2-cup jar or decorative bottle. Cover or cork and refrigerate.

1 lg Green pepper, cut into quarters
2 Fresh jalapeno peppers, seeds and ribs removed
6 1/2 c Sugar
1 1/2 c Cider vinegar
3 oz Liquid fruit pectin
Several drops green food Coloring, optional

Finely chop green pepper and jalapeno peppers using a food processor or knife. In 1-1/2 quart Dutch oven, combine green pepper mixture, sugar and vinegar. Bring to boil on range-top; reduce heat. Cover and simmer, stirring often, about 15 minutes or until pepper mixture tuns transparent. Stir in pctin; add food coloring, if desired. Return to full rolling boil; boil hard, uncovered, 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. Pour at once into hot sterized half-pint jars, seal, using metal lids of parafin. Serve with cream cheese and assorted crackers.

2 Tb lemon peel, dried
1 Tb sweet basil
1/2 Tb ground thyme
1/2 Tb oregano
1/2 Tb paprika
1/2 Tb toasted sesame seeds
2 tsp parsley flakes
1 tsp celery seed
1 tsp onion flakes
1 tsp garlic powder
1 tsp cayenne pepper

Combine all ingredients and store in tightly-lidded container.

Delicious sprinkled on fish or chicken, or included in rice dishes.

Allow time. Takes 2 hours.

3 tablespoons olive oil
1/2 teaspoon vinegar
1 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper
pinch of sugar

Marinate steak for a minimum of two hours then broil turning once to desired doneness. Don't overcook, this toughens meat.

Old Fashioned Hot Fudge Sauce

Hot fudge sauce may be stored in the refrigerator for at least a week and reheated gently in the microwave or in a pan of simmering water.

Yields 1 1/4 cups

6 Tbs. natural or Dutch-processed cocoa
1/3 cup boiling water
3 Tbs. unsalted butter
1 cup sugar
2 Tbs. light corn syrup
1 tsp. vanilla extract

Put the cocoa in a small saucepan and pour in just enough of the boiling water to make a smooth paste. Add the rest; stir to dissolve. Add the butter and cook over low heat until the butter has melted. Gently stir in the sugar and corn syrup with a wooden spoon just until combined. With a wet paper towel or pastry brush, clean the sugar crystals from the sides of the pot. Bring the mixture to a simmer. As soon as you see tiny bubbles around the entire perimeter of the pot, set a timer for 8 min. Cook without stirring until the time is up. Adjust the heat so that the sauce boils actively but not furiously during this period. Meanwhile, wash your wooden spoon to remove undissolved sugar crystals and set it aside. Take the pan off the heat and use the clean wooden spoon to gently stir the vanilla into the sauce.

1/2 c lightly salted butter -- at room temp
1/4 c minced parsley
1 1/2 tsp. lemon juice

In a medium bowl, cream the butter with wooden spoon until light and fluffy. Add the fill and lemon juice and blend well. Roll into log and wrap with plastic wrap. Use to flavor potatoes and other veggies, Rice, fish, soups and sauces. Keep refrigerated.

Yield: 16 Servings

32 oz Peaches, canned
1 1/2 c Vinegar
1 c Oil
1/2 ts Garlic cloves, crushed
2 tb Dijon mustard
1 ts Cinnamon
3 tb Lemon juice
1 tb Worcestershire sauce
1/4 ts Ginger, ground
1/2 ts Black pepper
3/4 c Maple syrup
1 c Brown sugar
2 tb Cornstarch

Corn syrup may be substituted for the maple syrup. Puree peaches. Mix cornstarch with a little water. Combine all ingredients in large saucepan and heat to low boil, stirring occasionally. Continue to simmer 30 minutes, stirring frequently. Sauce may be thin, so at end of cooking time, if necessary, add sufficient water/cornstarch mixture to give sauce consistency of commercial barbecue sauce.

1-1/2 cups fresh basil leaves
6 cloves fresh garlic
3/4 cup total, blend of olive oil and water to your taste
3 Tbsp pine nuts
3/4 cup Parmesan cheese

In a blender, put basil, garlic, oil, water and pine nuts. Blend until garlic is chopped very fine. Pour mixture into mixing bowl and stir in Parmesan cheese. To serve: toss pesto and freshly cooked hot pasta together, add more pesto to your taste. Serve as a side dish, or top with sauteed prawns or grilled Italian sausage for a main dish.

Pineapple Jelly I

Makes about 2 pints

4 cups sugar
1/4 cup fresh squeezed lime juice
2 cans crushed pineapple -- 8 oz cans
1 pouch (3oz) Certo Liquid Fruit Pectin -- do not use powder

Add the sugar, pineapple, and lime juice to a sauce pan. Bring to a full rolling boil. Add the liquid pectin and bring back to a full rolling boil. Let cool slighlty and pour into clean containers. Store in freezer for up to 6 months and in the refrigerator for up to 3 weeks.

Pineapple Jelly II

2 cups pineapple juice
2 cups tart apple juice
3 cups sugar

Peel fresh pineapple. Remove the core. Partly cover the pineapple with water. Boil until fruit is tender. Press through jelly bag and strain. Wash apples. Cut into quarters without peeling and barely cover with water. Cook until fruit is tender. Press through jelly bag and strain. Mix pineapple juice with apple juice and bring to boil. Add sugar and boil rapidly to the jelly stage. Pour into sterilized Kerr jars. Fill to within 1/2 inch of top. Put on capm screw band firmly tight. Process in Boiling Water Bathe 5 minutes. Yield: 3 eight oz. jars.

1/4 cup ground cinnamon
1/8 cup ground ginger
1 Tbs nutmeg
1 Tbs ground cloves

Combine all ingredients and store in an airtight container.

Ranch Dressing

2 C. mayonnaise
1 C. buttermilk
1 C. sour cream
3 T. garlic salt
1 T. dried chives
1 T. dried parsley

Mix all ingredients until blended in a jar with a cover; chill. Dressing will keep in refrigerator for several weeks.

Salt Substitute

5 teaspoons onion powder
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon dry mustard
1 teaspoon thyme
1/2 teaspoon white pepper
1/2 teaspoon celery seeds

Mix together and put in a jar; use as a flavorful substitute for salt.

Six Speedy Sauces Using Canned Soup

Cheese:
Cream of celery, chicken, or mushroom soup as base. Mix in 3 tablespoons of milk and 1/2 cup Cheddar cheese. Season to taste.

Mock Hollandaise:
Soup base cream of celery, chicken or mushroom. Mix in 1/4 cup mayonnaise, 3 tablespoons water and 3 teaspoons lemon juice. Season to taste.

Mushroom:
1 can cream of mushroom soup mixed with chopped, fresh mushrooms; season to taste.

Peppery Cheese:
1 can Cheddar cheese soup mixed with cayenne pepper and Tabasco sauce to taste.

Sour Cream:
Cream of celery, chicken or mushroom soup mixed with 1/2 cup sour cream. Add milk if needed. Season to taste.

Tomato: 1 can tomato soup mixed with sautéed onions and green peppers. Add a dash of Worcestershire sauce for extra flavor. Season to taste

1/4 cup mayonnaise
3 tablespoons minced sweet pickle
2 teaspoons instant minced onion
1 tablespoon lemon juice
1/4 teaspoon dry mustard
1/4 teaspoon celery salt
1 teaspoon capers, minced (optional)

Combine all ingredients and mix well. Refrigerate for 1 hour, allowing flavors to blend. Serve with baked, broiled or fried fish and seafood or salmon or tuna croquettes. Makes 1 cup.

2 tablespoons cornstarch
1/3 cup soy sauce
1/4 cup sugar
1 garlic clove, minced
2 teaspoons minced fresh ginger
1/4 cup dry white wine (optional)
2 cups beef broth (or 2 1/4 if not using wine)

In a small saucepan, stir together cornstarch, soy sauce, sugar, garlic and ginger. Stir in wine, if desired, and broth. Cook over medium heat, stirring, until thickened. Makes about 2 1/2 cups.

2 cups butter or margarine
2 12-ounce cans evaporated milk
2 cups sugar
1/3 cup dark corn syrup
1/8 teaspoon salt
2 cups semisweet chocolate chips -- (12 ounces)
1 14-ounce bag caramel candy
1 teaspoon vanilla extract

In a large saucepan or Dutch oven, combine the first seven ingredients in order given. Cook, stirring constantly, over medium-low heat until the caramels are melted and mixture is smooth (do not boil). Reduce heat to low. With an electric mixer on medium speed, beat in vanilla; continue beating for 5 minutes. Beat on high for 2 minutes. Remove from heat and cool for 30 minutes (sauce will thicken as it cools). Pour into glass or plastic food storage containers. Store in the refrigerator or, for longer storage, freeze. Serve warm or cold.

Thanks to Arlene for this one!

2 tbsp butter
1/3 cup brown sugar
1 1/2 tbsp cornstarch
1/4 tsp salt
1 1/4 cups milk
1 egg yolk slightly beaten.

Melt butter and mix in the sugar, cornstarch and salt. Blend thoroughly. Add the milk and stir then add the slightly beaten egg yolk. Heat until it thickens and just reaches boiling point. Cool. This sauce remains slightly thin rather than thick so it flows nicely on the bread pudding.

I do mine in the micro but can be done on stove top, whisking while heating so as not to burn.

10 garlic cloves
1/2 cup melted butter
3 tablespoons olive oil
Salt
White pepper
Chopped parsley or dried tarragon

Slice garlic cloves thinly. Melt butter with oil and add garlic over low heat in pan. Swirl the garlic around until it starts to change color and is slightly brown. Do not let the butter mixture burn. Stir in parsley or tarragon. Serve warm with shrimp, lobster or fish fillets.