This does not make very much I suggest doubling amounts, this is great with grilled fish

INGREDIENTS:

1 1/2 teaspoons cornstarch

1/2 cup water

1/3 cup fresh lemon juice

1 tablespoon butter

2 lemon slices, quartered

1 tablespoon fresh dill

pinch salt

INSTRUCTIONS:————————————————-

In a small saucepan combine the cornstarch with water and lemon juice; add in butter; cook stirring constantly over medium-low heat until thickened.

Remove from heat; stir in lemon slices, fresh dill and salt.

This gravy may be made using canned chicken broth or defatted chicken or turkey pan drippings and also may be made using beef drippings or canned beef broth, if you are using chicken or turkey drippings from the pan defat in a fat separator firstly then if needed add in fat-free chicken broth or water to equal 2 cups there is no need to add in the bouillon powder and garlic powder with the drippings just heat on top of the stove in a saucepan and continue with the flour/milk mixture

Yield about 2-1/2 cups

INGREDIENTS:

2 cups fat-free chicken broth (or defatted pan drippings and if needed add in chicken broth to measure 2 cups)

1/2 teaspoon fresh ground black pepper, or to taste

1/8 teaspoon garlic powder (can omit)

3 teaspoons OXO chicken bouillon granules (or 1 small envelope, omit the granules if using pan drippings)

4 tablespoons all-purpose flour (for a thicker gravy uncrease 1 tablespoon)

1/2 cup fat-free milk (or for a creamier flavor use 1/2 cup fat-free evaporated milk)

INSTRUCTIONS:———————————————–

In a medium heavy-bottomed saucepan combine broth with black pepper, garlic powder and bouillon granules; cook stirring over medium-low heat until at a simmer.

In a small bowl whisk flour with milk until smooth; add into simmering broth and cook whisking constantly until smooth and thickened.

Season with more black pepper if needed.

You will also find this recipe and more of my favorites on Recipezazz.com

This makes a great spread for fish burgers or a dip for fish sticks, plan ahead the sauce must chill for at least 2 or more hours before using

INGREDIENTS:

1/4 cup sweet dill pickle relish

1/2 cup Miracle Whip salad dressing

1/2 teaspoon garlic powder

2 tablespoons minced yellow onion

1/2 teaspoon cayenne pepper

1 teaspoon prepared yellow mustard

fresh lemon juice, to taste (start with 1 teaspoon)

INSTRUCTIONS:———————————————

Combine all ingredients together until well blended.

Chill for 2 or more hours before using.

Spread on  buns.

You will also find this recipe on Recipezazz.com

There is enough sauce for 8 ounces of uncooked pasta

INGREDIENTS:

1 tablespoon butter

2 garlic cloves, minced

1 tablespoon all-purpose flour

1-1/3 cups 1% low-fat milk

1 cup freshly grated Parmesan cheese

2 tablespoon reduced-fat cream cheese(can use more)

1/2 teaspoon seasoned salt

fresh ground black pepper, to taste

INSTRUCTIONS:——————————————–

Melt butter in a medium saucepan over medium heat.

Add garlic; cook 1 minute, stirring frequently.

Stir in flour, then gradually add milk stirring with a whisk; cook about 4 minutes or until mixture thickens, stirring constantly.

Add in Parmesan cheese,  cream cheese, and salt, stirring with a whisk until cheeses melt.

Season with black pepper to taste.

Toss sauce with hot pasta.

Serve immediately.

You will also find this recipe on Recipezazz.com

Plan ahead this needs to chill for at least 4 or more hours before using

INGREDIENTS:

2 tablespoons chopped fresh basil(can use more)

1 tablespoon olive oil

2 teaspoons dried oregano

1-1/2 teaspoons sugar

1 garlic clove, minced

1 (14.5-ounce) can petite-cut diced tomatoes, undrained(use only petite-cut)

1 (6 ounce) can tomato paste

seasoned salt and fresh ground black pepper, to taste

INSTRUCTIONS:—————————————-

Combine first 7 ingredients in a medium bowl.

Season with salt and pepper to taste.

Refrigerate for at least 4 hours or more before using.

Posted on recipezazz.com

I make this with my homemade pesto it’s wonderful with cooked pasta!

Depending on how strong a pesto flavor you want I suggest to start with 1/2 cup and add in more until you have reached the desired flavor that you want

INGREDIENTS:

2 tablespoons all-purpose flour (this will give you a fairly thick sauce you can reduce slightly for a thinner sauce)

1 cup heavy (33-35%) whipping cream

1 cup 18% table cream (or can use 1-1/2 cups milk and 1/2 cup heavy whipping cream -– I do not recommend using  all milk for this)

1/3 cup butter

1 tablespoon oil

1 small onion, chopped

4 large garlic cloves, minced

1/2 teaspoon cayenne pepper

1 cup freshly grated Parmesan cheese (can use more)

3/4 cup prepared green pesto (can use more)

1/3 cup shredded mozzarella cheese

salt and fresh ground black pepper, to taste

INSTRUCTIONS:————————————

Whisk the flour with light cream with whipping cream until smooth and combined; set aside.

Heat butter and 1 tablespoon oil  in a saucepan over medium heat.

Add in onion and saute until softened (about 3 minutes.

Add in garlic and cayenne; cook about minute or until softened.

Stir the cream mixture once again before adding.

Using a wooden spoon or whisk stir in the cream/flour mixture whisking/stirring constantly over medium-high heat until bubbly and thickened.

Mix in the Parmesan cheese and pesto until combined and heated though (about 3 minutes) start with 1 cup Parmesan cheese and 1/2 cup pesto, then add in more  to taste).

Mix in the mozzarella cheese until melted.

Season with salt and pepper to taste (watch the salt amount, the pesto and Parmesan cheese have plenty of salt).

You will also find this recipe on Recipezazz.com

Taken from my “Favorites” folder!

Plan ahead the sauce must chill for 24 hours before using to blend the flavors, don’t even think about using this the same day you make it!

Yield about 4 cups

INGREDIENTS:

2 (10-ounce) bottles sweet chili sauce (such as Maggi Taste of Asia Sweet Chili Sauce)

2 cups ketchup

1/4 cup firmly packed dark brown sugar

2 tablespoons honey

1 teaspoon ground ginger

1-1/2 teaspoons garlic powder

1 teaspoon fresh ground black pepper

1 teaspoon dried crushed red pepper flakes (or adjust to heat level, or can use hot Asian chili sauce)

1 teaspoon liquid smoke seasoning (optional, add in for a smokey flavor)

INSTRUCTIONS:—————————————-

Yield about 1-1/3 cups

This goes well with fish or on burgers

INGREDIENTS:

2 tablespoons canned chipotle chiles (a little more won’t hurt)

1 cup mayonnaise

1/2 teaspoon garlic powder

1/4 cup sweet pickle relish

1/4 cup chopped yellow onion

INSTRUCTIONS:——————————————–

Brown the roast first in a skillet on all sides, then transfer to a baking dish, baste with sauce, roast basting a few times during oven cooking time until a meat thermometer registers 155 degrees F, allow to rest 20 minutes before slicing

Plan ahead the sauce must chill for 24 hours or more to blend the flavors before using

The sauce may be pureed before using

INGREDIENTS:

canola oil or vegetable oil, as needed

1 small onion, finely chopped

3 garlic cloves, minced

1/2 cup packed brown sugar

1/2 cup rice wine vinegar

1/2 cup ketchup

1/4 cup low-sodium soy sauce

1 tablespoon dry mustard powder

2 teaspoons ground ginger

1/2 teaspoon black pepper

1/4 teaspoon cayenne, or adjust to taste

3 whole cloves

3 pounds black plums, quartered and pitted

1 star anise

INSTRUCTIONS:——————————————

Heat oil a large saucepan over medium-high heat using enough oil to coat the bottom of your saucepan.

Add onion and saute for 5 minutes, stirring constantly.

Add in garlic; cook stirring 2 minutes.

Add  in brown sugar sugar and all remaining ingredients; bring to a boil, then reduce heat and simmer,partially covered for about 50 minutes to 1 hour or until plums break down and sauce thickens stirring frequently

Discard cloves and anise.

Cool and refrigerate 24 hours or mone before using.

Taken from my “Favorites” folder!

Plan ahead the sauce has a 24 hour refrigeration time before using, don’t even think about using it the same day it’s made it will not have the same flavor, the flavors need to time to blend and intensify

Yield about 3-1/2 cups

INGREDIENTS:

vegetable oil, as needed

1 medium onion, finely chopped

4 large garlic cloves, minced

1 teaspoon crushed chili flakes

2 cup fresh or frozen dark sweet cherries, pitted and coarsely chopped

1 cup ketchup

2/3 cup brown sugar, packed

1/4 cup cider vinegar

1 tablespoon Worcestershire sauce

2 tablespoons prepared yellow mustard

1 teaspoon seasoned salt

1 teaspoon fresh ground black pepper

1/2 teaspoon liquid smoke seasoning (can use a little more)

INSTRUCTIONS:—————————————–

In a large saucepan heat oil over medium-high heat (use enough oil to coat the bottom you the saucepan).

Add in onion; cook until soft (about 3 minutes).

Add in garlic and chili flakes; cook for 2 minutes.

Stir in the remaining ingredients; cook uncovered over low heat for about 1 hour or more stirring frequently.

Cool completely then refrigerate for 24 hours before using.