Enchilada Sauce

Enchilada Sauce

1 Tbsp. olive oil
3 cloves garlic, minced
1 tsp. minced onion
1/2 tsp. oregano
2 1/2 tsp. chili powder
1/2 tsp. basil
1/8 tsp. pepper
1/8 tsp. salt
1/4 tsp. cumin
1 tsp. parsley
1/4 c. salsa
1 can tomato sauce (8 oz)
1 1/2 c. water

Heat oil. Saute garlic. Add everything else. Mix well; bring to a boil. Reduce heat to low and simmer for 15 to 20 minutes. 

Enchilada Cheese Sauce

Enchilada Cheese Sauce

1/3 c. butter
1/3 c. flour
3 c. half & half
2 c. shredded sharp Cheddar cheese
1 (4 oz) can chopped chilis, undrained
salt & pepper, to taste

In large saucepan, melt butter on low heat. Whisk in butter; add half & half; bring to a simmer and cook until thickened. Add cheese, chilis, salt and pepper. Cook until thickened.

Arby's Sauce (copycat)

Arby's Sauce

1 cup ketchup

1/2 cup apple cider vinegar

1/4 cup brown sugar

1 Tbsp. Worcestershire sauce

1/2 tsp. garlic salt

2 tsp. water

dash tabasco

1/4 tsp. pepper

1/4 tsp. onion powder

Combine all the ingredients in saucepan. Heat on medium until it just starts to boil.

Cool. Refrigerate.

Ultimate Macaroni Salad

Ultimate Macaroni Salad

1 lb. elbow macaroni (I used medium shells), cooked al dente

2 stalks celery, diced

1 green pepper, diced

1/4 cup scallions, diced

1/4 of a red onion, chopped

1/4 cup shredded carrots

4 hard cooked eggs, chopped

1 cup cooked bacon or ham, chopped

1/2 cup diced cucumber

Dressing

2 1/2 cups mayonnaise

1/2 cup sour cream

1/2 cup buttermilk

3 Tbsp. mustard

1/4 cup cider vinegar

1 Tbsp. sugar

salt & pepper, to taste

Cool the macaroni in the refridgerator. Add all the salad ingredients and stir gently.

Whisk together all the dressing ingrediants.

Now, mix the dressing in with the macaroni. Chill until ready to serve.

I served this with copycat Popeye's Chicken Tenders and copycat Arby's Sauce for dipping.

Recipe adapted from hungrycouplenyc.com

Italian Meatballs with Spaghetti Sauce

Italian Meatballs with Spaghetti Sauce

For the Meatballs:

1 lb. ground beef

1 c. fresh breadcrumbs

1 c. grated Parmesan

1/4 c. fresh parsley

1/2 large onion, chopped fine

3 cloves garlic, minced

2 large eggs

2 tsp oregano

2 tsp. basil

1 tsp. salt

1/2 tsp. pepper

1 Tbsp. oil

1.  Combine all ingredients except the oil in a large bowl. Mix with your hands - it's much easier that way! 

2.  Form into 1 1/2 inch meatballs.  

3.  Preheat oven to 400 degrees.  Place meatballs on foil lined baking pan. Drizzle with oil. Bake for 20 to 22 minutes or until browned.  Remove from baking sheet and drain.

4.  Add to spaghetti sauce and simmer for 20 minutes.

For the Sauce:

1 (28 oz.) can crushed tomatoes

2 (8 oz.) cans tomato sauce

2 (6 oz) cans tomato paste

1 1/2 c. water

1 tsp. minced garlic

1 tsp. salt

1/2 tsp. pepper

1/8 tsp. crushed red pepper

1 Tbsp. oregano

1 1/2 tsp. basil

3 bay leaves

1 Tbsp. Italian seasoning

Mix it all in a pot and simmer for 2 1/2 hours.

Serve over spaghetti or the pasta of your choice.

Bolognese Sauce

Bolognese Sauce

1/4 c. olive oil

2 Tbsp. butter

2 medium onions, finely chopped

4 ribs celery, finely chopped

2 carrots, finely chopped

5 cloves garlic, sliced

4 oz. mushrooms

1 lb. ground pork

1 lb. ground veal

4 oz. ground bacon

6 oz. tomato paste

1 c. milk (or 1/2 c. chicken stock)

1/2 c. dry white wine

parsley

1/2 tsp. oregano

1/2 tsp. basil

2 bay leaves

1 1/2 tsp. salt

1/2 tsp. pepper

1 tsp. thyme

28 oz. chopped tomatoes

Heat oil and butter.

Add onions, celery, carrots, mushrooms and garlic. Saute for about 5 to 7 minutes.

Add pork, veal and bacon - brown.  Drain.

Add tomato paste; add milk and simmer until almost reduced.

Add wine.

Then add spices and chopped tomatoes.

Bring to a boil.

Simmer for 2 to 3 hours.

Enchilada Cheese Sauce

Enchilada Cheese Sauce

1/3 c. butter
1/3 c. flour
3 c. half & half
2 c. shredded sharp Cheddar cheese
1 (4 oz) can chopped chilis, undrained
salt & pepper, to taste

In large saucepan, melt butter on low heat. Whisk in butter; add half & half; bring to a simmer and cook until thickened. Add cheese, chilis, salt and pepper. Cook until thickened.

Enchilada Sauce

Enchilada Sauce

1 Tbsp. olive oil
3 cloves garlic, minced
1 tsp. minced onion
1/2 tsp. oregano
2 1/2 tsp. chili powder
1/2 tsp. basil
1/8 tsp. pepper
1/8 tsp. salt
1/4 tsp. cumin
1 tsp. parsley
1/4 c. salsa
1 can tomato sauce (8 oz)
1 1/2 c. water

Heat oil. Saute garlic. Add everything else. Mix well; bring to a boil. Reduce heat to low and simmer for 15 to 20 minutes.

Meatballs

Meatballs

20 oz. ground beef
2 Tbsp. red wine
1 large egg, lightly beaten
1/2 c. minced onion
1 tsp. minced garlic
2 Tbsp. parsley
3 Tbsp. Parmesan
1/2 tsp. kosher salt
1/4 tsp. pepper
1 tsp. Emeril's Essence

Mix everything together. Make meatballs with about 2 Tbsp. mixture.  Place in simmering sauce, one at a time. Allow sauce to simmer, partially covered.  Let meatballs cook for 25 minutes before stirring.  When they rise to the top, stir gently.  Simmer another hour before serving.

Basic Italian Sauce

Basic Italian Sauce

1 Tbsp. olive oil
3/4 c. chopped onion
2 cloves garlic, minced
1/4 tsp. salt
1/4 tsp. basil
1/4 tsp. oregano
1/8 tsp. pepper
1 (28 oz) can diced tomatoes, undrained
1 (15 oz) can tomato sauce
1 (6 oz) can tomato paste
1 c. water
1/2 tsp. sugar

Heat oil in dutch oven. Add onion, garlic and seasonings.  Saute 5 minutes.

Add tomato products, water and sugar.  Bring to a simmer.

Turn to medium-low and simmer uncovered for 45 minutes, stirring occassionally.

Hot Fudge Sauce

Hot Fudge Sauce

1 c. half & half
1/4 c. sugar
1/4 c. corn syrup
6 oz. semi-sweet chocolate chips
4 Tbsp. butter, cut up
1 tsp. vanilla
1/4 tsp. salt

Heat together half & half, sugar and corn syrup.  Simmer for 3 minutes. Whisk frequently.

Add chocolate chips and butter; whisk until smooth.  Bring to a very low simmer for 5 minutes. Whisk frequently.

Whisk in vanilla and salt.  Let set for 5 minutes before spooning over ice cream.

It'll keep in the refrigerator for 2 weeks.

Blender Hollandaise Sauce

Blender Hollandaise Sauce

3 egg yolks
1/4 tsp. Dijon mustard
1 Tbsp. lemon juice
dash Tabasco
1/2 c. butter, melted

Blend yolks, mustard, lemon juice and Tabasco in blender.  Blend 5 seconds.

Set blender on high and add butter in a thin stream.  It should thicken quickly.  Keep sauce warm in a pan of hot tap water.

It's great served over asparagus!