magic mayonnaise
magic mayonnaise
Magic Mayonnaise
1/4 cup vinegar or lemon juice
1/4 cup vegetable oil or melted butter
2/3 cup sweetened condensed milk
1 egg yolk, unbeaten
1 teaspoon dry mustard
1/2 teaspoon salt
Few grains of cayenne
Place ingredients in a pint jar in the order listed. Fasten top on jar tightly and shake vigorously for 2 minutes. The mixture will blend perfectly. If thicker consistency is desired, place jar in refrigerator to chill before serving. This mayonnaise may also be made by stirring ingredients together in a bowl.
The leading cause of death among fashion models is falling through street grates. — Dave Barry
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garlic mayonnaise
garlic mayonnaise
Garlic Mayonnaise
This is good with cold meats and hors doeuvres.
3 cloves garlic
2 eggs
1/2 teaspoon dry mustard
1/2 teaspoon salt
1 3/4 cups vegetable oil
2 tablespoons wine vinegar
Put garlic in food processor using steel blade. Process until finely chopped. Remove steel blade, insert plastic blade (do not remove garlic). Add eggs and process until light yellow and airy (10 to 15 seconds). With processor on, add mustard, salt and 1 cup oil in a slow, steady stream through tube. When mixture becomes thick, add vinegar and remaining oil. Use immediately or transfer to a jar, cover and refrigerate.
The quality of an organization can never exceed the quality of the minds that make it up. — Harold R. McAlindon
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chipotle mayonnaise
chipotle mayonnaise
Chipotle Mayonnaise
1/2 cup mayonnaise or salad dressing
1/2 cup finely chopped tomato, drained
1/2 cup finely chopped and seeded cucumber
1 teaspoon minced onion
Mix all ingredients; cover and refrigerate until chilled ? about 1 hour.
Imagination is the highest kite one can fly. — Lauren Bacall
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raisin sauce for ham
raisin sauce for ham
Raisin Sauce for Ham
1/4 cup raisins
2 cups water
1 cup light brown sugar
2 tablespoons cornstarch
1 pinch salt
1/4 teaspoon ginger
2 tablespoons vinegar
6 to 8 slices ham
Cook raisins in water for 5 minutes.
Mix sugar, cornstarch, salt, ginger and vinegar. Add to raisin mixture, stirring constantly. Cook until thickened and add sliced ham. Continue simmering until meat is thoroughly heated. Serve. Sauce may be prepared ahead of time and reheated when ready to add ham.
In skating over thin ice our safety is in our speed. — Ralph Waldo Emerson
condiments | Comments Offcilantro cream
cilantro cream
Cilantro Cream
1 small bunch fresh cilantro, chopped
1 clove garlic, peeled, chopped
1 serrano chile, chopped
1 cup sour cream
Salt, to taste
Fresh lime juice, to taste
Blend cilantro, garlic and chile in a blender until smooth. Do not use a food processor. Remove from blender and whisk into sour cream. When well blended, season with salt and lime juice. Pour into a plastic squeeze bottle such as those used for catsup or mustard. Keep cold until needed.
The way to win an atomic war is to make certain it never starts. — Omar Bradley
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condiments | Comments Offgreen mayonnaise
green mayonnaise
Green Mayonnaise
1 cup mayonnaise
1/4 cup minced roasted Anaheim or New Mexico chile
3 garlic cloves, roasted and mashed
Fresh Mexican lime juice, to taste
Combine all ingredients in a bowl and mix well. Refrigerate the mayonnaise for at least 1 hour.
Use as a sandwich spread with slices of roast pork, in a BLT, or mix the mayonnaise into an egg or chicken salad. It keeps well, refrigerated, for up to a week.
Right now I think censorship is necessary the things they
e doing and saying in films right now just shouldn be allowed. Theres no dignity anymore and I think thats very important. — Francois Marie Arouet Voltaire
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big mac hamburger sauce
big mac hamburger sauce
"Big Mac" Hamburger Sauce
This tastes just like the sauce you get on your hamburgers at the golden arches.
1/3 cup creamy French dressing
1 cup mayonnaise
1/4 cup sweet pickle relish
1 tablespoon granulated sugar
1 teaspoon dried onion
1/4 teaspoon pepper
Mix all ingredients together well. Store in jar in refrigerator for up to 3 months. Serve with hamburgers.
When you go into court you are putting your fate into the hands of twelve people who weren smart enough to get out of jury duty. — Norm Crosby
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avocado hot sauce
avocado hot sauce
Avocado Hot Sauce
4 serrano chiles, stems and seeds
removed, chopped
3 teaspoons liquid hot sauce
2 avocados, peeled and pitted
2 tablespoons chopped onion
1/2 teaspoon chopped garlic
Place all ingredients in a blender and pur?e until smooth.
The more thou stir it, the worse it will be. — Miguel de Cervantes
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fresh cayenne hot sauce
fresh cayenne hot sauce
Fresh Cayenne Hot Sauce
Source: The Chile Pepper Encyclopedia - Dave DeWitt (Morrow, 1999)
You probably don age your cayenne peppers for three years. But it is possible to make your own hot sauce, if you have a supply of hot peppers. Be careful handling the peppers. Wear rubber gloves and don touch your eyes, mouth or any other part of your face.
10 large fresh red cayenne chiles
or other favorite chile
2 cloves garlic, peeled and halved
3/4 cup white vinegar
Salt
Cut stems off peppers and cut peppers in half lengthwise. Remove seeds and ribs. Preheat broiler. Place peppers, cut side down, on rack in broiler pan. Broil for about 5 minutes or until the skin blisters and blackens. Transfer peppers to a plastic bag for about 10 minutes. When cool, peel off skins.
Place chile pulp and garlic in a blender or food processor. With machine running, slowly add the vinegar until the mixture is well blended. Add salt to taste. Cover and refrigerate. Will keep in the refrigerator for weeks.
Makes about 1 cup.
Magnificent promises are always to be suspected. — Theodore Parker
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