This mildly tangy sauce adds a little kick to any kind of sandwich or croquette!
Makes: 16 Tablespoon servings
Ingredients:
This mildly tangy sauce adds a little kick to any kind of sandwich or croquette!
Makes: 16 Tablespoon servings
Ingredients:
Bechamel is a basic gravy that absorbs the flavors that are added to it. It can become salmon, turkey, mushroom, leek, anything! It’s the “tofu” of the gravy world! It can also be used on it’s own as a cream gravy over any fried meats or creamed potatoes.
Makes: 3 cups
Ingredients:
5 Tbs. unsalted butter
4 Tbs. unbleached all purpose flour
4 cups whole milk
2 tsp. kosher salt
1/2 tsp. ground nutmeg
Method:
In saucepan, warm milk to near boiling. Meanwhile, melt butter in large skillet over medium heat. Once butter is melted, add flour to make a roux. Carefully add hot milk to roux and whisk at a medium speed continuously, incorporating milk fully before adding more to keep from lumping. Once milk is fully incorporated, add salt and nutmeg, whisking slowly for an additional 3 minutes. Gravy will thicken upon standing. If you would like to add other flavorings, now is the time! Be creative!
Cool Whip has nothing on this whipped cream!
Makes 2 cups whipped cream
Ingredients
1/2 pint or 1 c. heavy whipping cream, COLD
2 Tbs. powdered sugar
1/2 tsp. vanilla extract
Method
Place metal mixing bowl and beaters in freezer for 10 minutes. Once chilled, whip heavy cream on medium high speed until soft peaks form. Add sugar and vanilla. Beat further until stiff peaks form. Do not overbeat!
This southern comfort food can be made in a variety of different spice levels depending on the type of sausage used. Extra spicy? Use chorizo, like it mild? Use sweet italian, or any in between!
Makes 8 servings
Ingredients
1 lb. ground sausage (I prefer sage flavored)
1/4 c. all purpose flour
1/4 tsp. black pepper
pinch kosher salt
2 cups milk or more
2 Tbs. unsalted butter
country biscuits of your choosing
Method
In large skillet, brown sausage on high heat, breaking up into crumbles. Remove to bowl. In bowl, add flour, salt and pepper. Toss over meat to coat. In skillet, reduce heat to medium and add butter. Once melted, return coated sausage to pan. Slowly add milk, stirring constantly until thick and smooth, about 10 minutes. Undercooking will cause bitter floury taste to gravy, so make sure to cook at least 10 minutes and taste test your gravy!
Serve immediately over biscuits.
This is my number 1 requested dish for potlucks. Everyone loves it!
Makes 8-10 cups dip
Ingredients
1/4 cup sliced black olives
2 cups finely shredded cheddar cheese
12 oz. chili sauce
1 lb. ground sirloin
taco seasoning packet
1 box rice-a-roni, spanish or mexican rice flavor
1 lb. sour cream
2 cups refried black beans
Method:
Prepare rice as directed, set aside. In medium pan, brown ground beef with taco seasoning until cooked through and broken up into crumbles (the crumblier the better). Set aside.
In large bowl, layer: beans, then beef, then rice, then sour cream, then chili sauce, then cheese, then black olives. Make sure to smooth each layer before adding the next to ensure layers are even with every bite.
Can be served warm or cold. Our family likes it both ways!
This delicious treat is very quick and easy to make! You’ll be the life of the party with just a few minutes to make! It’s best to serve in a fondue pot (traditional or electric) to keep the chocolate nice and smooth. In a pinch, you can put it in a bowl but eat like crazy, it will firm up fast!
Makes 6 servings
Ingredients:
1 cup heavy whipping cream
4 Tbs. Splenda (cup to cup sugar substitute)
dash ground nutmeg
2 Tbs. unsalted butter
8 oz. ghiradelli semisweet chocolate chips
4 tsp. Krakken spiced rum
1 tsp. fresh squeezed orange juice
various dippers (pinapple, strawberries, raspberries, cherries, bacon, cantalope, peaches, etc.)
Method:
Over medium high heat, bring cream, splenda, butter and nutmeg to boil, whisking constantly. Lower heat to low. Add chocolate chips half at a time until melted and smooth, stirring slowly. Add rum and orange juice. Remove to preheated fondue pot set to warm or low setting. Serve immediately with dippers.
The most important thing to remember when making a fondue, is a good fondue pot! Electric or traditional, do not skimp on your pot or all of that hard work will be for nothing!
Makes 6 servings
Ingredients:
8 oz. emmental cheese, shredded
8 oz. gruyere cheese, shredded
4 oz. havarti cheese, shredded
2 Tbs. corn starch
1 cup chardonnay
1 Tbs. lemon juice
2 Tbs. cherry wine
1 tsp. spicy brown mustard
dash ground nutmeg
garlic clove
fondue pot (electric or traditional) preheated
various dippers (baked mushrooms, cherry tomatoes, steak, cubed french bread, cubed salami, panchetta, etc)
Method:
Smash garlic clove, season (smear around to cover) inside of medium sauce pot, discard. Add all 3 cheeses to medium sized bowl and toss with corn starch. set aside. Over medium high heat, bring chardonnay and lemon juice to a steady simmer in seasoned pot. Add cheese to wine in small handfuls, whisking slowly and constantly letting cheese melt and smooth before adding more until creamy. Add spicy brown mustard, cherry wine and dash of nutmeg. Stir to incorporate and move directly to preheated fondue pot. Serve immediately with dippers.
Tips: If your cheese is crusting or hardening on top, it’s cooling off! Turn up the heat slowly and continue stirring until smooth and creamy once more. Alternatively, if the heat is too high, the cheese will burn to the bottom of the pot. Give it a little stir once in awhile during consumption to help counteract both effects.
Although time consuming to make, these delicious little bite-sized appetizers are a fun project to get the kids involved in and a hit at any party!
Ingredients: