Sauce Hollandaise – Pioneer Women

http://www.foodnetwork.com/recipes/ree-drummond/steak-and-eggs-benedict-with-spicy-hollandaise

Ingredients

Hollandaise Sauce:

• 3 large egg yolks
• Juice of 1/2 lemon, plus more if needed
• 2 sticks (1 cup) salted butter, melted and hot
• 1 teaspoon adobo sauce, from canned chipotles in adobo, plus more if needed
• Kosher salt

Directions

For the hollandaise sauce: Add the egg yolks and lemon juice to a blender and blend for several seconds. With the blender running, slowly drizzle in the melted butter. Turn off the machine and add the adobo and some salt. Blend again and taste, adding more salt, adobo or lemon juice as needed. Set aside and keep warm.

Sauce Velouté –

Sauce Espagnole

Sauce Espagnole

Sauce Béchamel – Mario Batali

http://www.foodnetwork.com/recipes/mario-batali/bechamel-sauce-recipe

Ingredients

• 5 tablespoons butter
• 4 tablespoons all-purpose flour
• 4 cups milk
• 2 teaspoons salt
• 1/2 teaspoon freshly grated nutmeg

Directions

Watch how to make this recipe.

In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.

Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.

Sauce Tomate – Marinara

 http://cooking.nytimes.com/recipes/1015987-classic-marinara-sauce

 Classic Marinara Sauce

 Homemade marinara is almost as fast and tastes immeasurably better than even the best supermarket sauce — and it's made with basic pantry ingredients. All the tricks to a bright red, lively-tasting sauce, made just as it is in the south of Italy (no butter, no onions) are in this recipe. Use a skillet instead of the usual saucepan: the water evaporates quickly, so the tomatoes are just cooked through as the sauce becomes thick.

 

Ingredients

• 1 28-ounce can whole San Marzano tomatoes, certified D.O.P. if possible
• ¼ cup extra-virgin olive oil
• 7 garlic cloves, peeled and slivered
• Small dried whole chile, or pinch crushed red pepper flakes
• 1 teaspoon kosher salt
• 1 large fresh basil sprig, or 1/4 teaspoon dried oregano, more to taste 

Preparation

1. Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.
2. In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.
3. As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add whole chile or red pepper flakes, oregano (if using) and salt. Stir.
4. Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil and chile (if using).

Copy Cat - Outback Steakhouse Bloomin' Onion

Ingredients

Batter

• ¹⁄₃ cup cornstarch
• 1 ¹⁄₂ cups flour
• 2 teaspoons garlic, minced
• 2 teaspoons paprika
• 1 teaspoon salt
• 1 teaspoon pepper
• 24 ounces beer
• 4 vidalia onions (I use walla wallas here in Calgary)

 Seasoned flour

• 2 cups flour
• 4 teaspoons paprika
• 2 teaspoons garlic powder
• ¹⁄₂ teaspoon pepper
• ¹⁄₄ teaspoon cayenne

Creamy Chili sauce

• 1 pint mayonnaise
• 1 pint sour cream
• ¹⁄₂ cup tomato chili sauce
• ¹⁄₂ teaspoon cayenne

Outback Dipping Sauce

• ¹⁄₂ cup mayonnaise
• 2 teaspoons ketchup
• 2 teaspoons creamed horseradish
• ¹⁄₄ teaspoon paprika
• ¹⁄₄ teaspoon salt
• ¹⁄₈ teaspoon dried oregano
• 1 dash black pepper
• 1 dash cayenne

Directions:

---------Alrighty-forthe seasoned flour-----------.
combine flour, paprika, garlic powder, pepper and cayenne-mix well.

--------Creamychili sauce--------.
combine mayo, sour cream, chili sauce and cayenne-mix well.

--------Dippingsauce----------.
Blend everything together well and let sit for 2 hours-refidgerated- or overnight.

--------Andfor the batter---------.
Mix cornstarch, flour and seasonings until well blended.
Add beer and mix well.
Cut about 3/4 inch off top of onion and peel.
Cut into onion 12-16 vertical wedges but do not cut through bottom root end.
Remove about 1 inch of petals from center of onion (You can place the cut onions in cold water for a  few hours to help "open" them up -- just make sure that you drain them well).
Dip in seasoned flour and gently shake to remove excess.
Seperate peatls to coat thoroughly with batter.
Gently place in a fryer basket and deep fry at 375-400 for 1 1/2 minutes.
Turn over and fry 1 1/2 minutes more or until golden brown.
Drain on paper towels.
Place onion upright in a shallow bowl and remove center core with a circular cutter or apple corer.
Serve hot with chili sauce and dipping sauce.

Vegetable - Broccoli

Ingredients:
 Olive oil, salt, pepper

Directions:
15 min @ 375

Entree - Chicken

Ingredients:
1 lemon sliced down in cast iron pan
1 onion sliced down in cast iron pan
2 garlic cloves sliced down in pan
1 whole chicken no back bone in pan

Directions:
 Rub: 2t thyme, 1t fennel, salt, pepper, 1/3 cup olive oil all brushed on chicken
30 min @ 450
Add cup of wine then 15 more min
Squeeze 1 lemon over and let stand
Serve

Beverage - Aunt Susan Hot Chocolate Mix

Ingredients:
1 lb jar Creamore
2 boxes powered Sugar
1 box Instant Coco ( a little larger than 1 lb)
1 box (8 qt) instant milk

Directions:



Mix all the ingredients together in a large container.
Use 1/4 cup per mug

Copy Cat Cick-Fil-A Nuggets

http://chocolatechocolateandmore.com/copy-cat-chick-fil-a-nuggets/

Copy Cat Chick-Fil-A Nuggets

Ingredients

• 3 boneless chicken breasts
• 1 cup dill pickle juice
• 2 eggs
• 1/4 cup milk
• 1 cup all purpose flour
• 2 tablespoons powdered sugar
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon basil
• 1/2 teaspoon garlic salt (can use powder)
• 1/2 teaspoon onion powder (can use salt)
• 1/2 teaspoon celery salt (can use powder)
• Oil for frying (I used vegetable)

Instructions

1. Prepare chicken at least 4 hours before cooking. Wash and filet breasts, then pound with a neat hammer to about 1/2 inch thickness. Place in a ziploc bag with pickle juice and refrigerate for at least 4 hours.
2. Place oil in a heavy frying pan about 1/4 inch deep. heat over medium heat.
3. Whisk together eggs and milk in a medium bowl. The combine dry ingredients in A large plastic bag. If making nuggets, slice breasts into about 2 inch pieces. Place chicken a few pieces at a time into egg wash, then place into flour mixture and shake to coat. When oil is hot, place chicken in pan and cook for about 4-5 minutes per side, just till the perfect golden brown. Remove from oil to drain on paper towels before serving. Repeat with remaining chicken.

Notes

**Note on spices-if you are trying to cut back on salt, you can use all powders for the onion, garlic and celery, I used what I had in the cabinet and found the ratio of 2 salts and one powder worked well.

recipe source ChocolateChocolateandmore.com