EASY COCKTAIL SAUCE RECIPES

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EASY PIZZA SAUCE III RECIPE | ALLRECIPES



Easy Pizza Sauce III Recipe | Allrecipes image

Quick and easy pizza sauce. No cooking and quick to make.

Provided by Brent

Categories     Pizza Sauce

Total Time 5 minutes

Prep Time 5 minutes

Yield 2 3/4 cups (4 pizzas)

Number Of Ingredients 5

1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 tablespoon ground oregano
1 ½ teaspoons dried minced garlic
1 teaspoon ground paprika

Steps:

  • In a medium bowl, Mix together tomato sauce and tomato paste until smooth. Stir in oregano, garlic and paprika.

Nutrition Facts : Calories 11.4 calories, CarbohydrateContent 2.6 g, FatContent 0.1 g, FiberContent 0.7 g, ProteinContent 0.6 g, SodiumContent 147.8 mg, SugarContent 1.6 g

SHRIMP WITH COCKTAIL SAUCE RECIPE | INA GARTEN | FOOD NETWORK



Shrimp with Cocktail Sauce Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories     appetizer

Total Time 13 minutes

Prep Time 10 minutes

Cook Time 3 minutes

Yield 6 servings

Number Of Ingredients 9

1 lemon
Kosher salt
2 pounds large shrimp in the shell (about 30)
1/2 cup chili sauce (recommended: Heinz)
1/2 cup ketchup (recommended: Heinz)
3 tablespoons prepared horseradish
2 teaspoons fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce (recommended: Tabasco)

Steps:

  • Cut the lemon in half and add it to a large pot of boiling salted water. Add the shrimp and cook, uncovered, for only 3 minutes, until the shrimp are just cooked through. Remove with a slotted spoon to a bowl of cool water. When the shrimp are cool enough to handle, peel and devein them. Keep cold until ready to serve.
  • For the cocktail sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve with the shrimp.

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This easy pasta sauce will cook in about the same time it takes to cook some dried pasta in boiling salted water – we’re talking about quick and easy options here. These amounts serve 2, but are easy to scale up or down. Remember you want about 75g of dried pasta per person – use whatever shape you’ve got. Or, I’ve given you a super-simple method for fresh pasta below, using just flour and water.
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COCKTAIL SAUCE WITHOUT HORSERADISH RECIPE - FOOD.COM
I started making this years ago because I don't like horseradish. It dawned on me today that I had never posted this simple recipe. The chilling time is optional. I have used it many times immediately after mixing. Chilling just blends the flavors a little more. Cooking time is chilling time.
From food.com
Reviews 4.5
Total Time 1 hours 5 minutes
Calories 51.1 per serving
  • If you like lots of lemon juice you can add another teaspoon for more zip.
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SHRIMP WITH COCKTAIL SAUCE RECIPE | INA GARTEN | FOOD NET…
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Total Time 13 minutes
Category appetizer
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Reviews 5
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This easy pasta sauce will cook in about the same time it takes to cook some dried pasta in boiling salted water – we’re talking about quick and easy options here. These amounts serve 2, but are easy to scale up or down. Remember you want about 75g of dried pasta per person – use whatever shape you’ve got. Or, I’ve given you a super-simple method for fresh pasta below, using just flour and water.
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Total Time 10 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/VeganDiet, https://schema.org/LowLactoseDiet
Calories 354 calories per serving
    1. Peel and finely slice the garlic, then place in a non-stick frying pan on a medium heat with 1 tablespoon of olive oil. Stir regularly until lightly golden.
    2. Pour in the tomatoes, either scrunching them through your hands, or breaking them up with a wooden spoon. Let it simmer on a low heat until your pasta is cooked.
    3. Use tongs to drag the pasta straight into the sauce, letting a little starchy cooking water go with it.
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See details


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This is fun and easy to make with the kids. Switch up the fish depending on what's in season – you can ask your fishmonger for advice, if you like.
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Calories 750 calories per serving
    1. Preheat the oven to 200°C/400°F/gas 6.
    2. Scrub the sweet potatoes and slice in half lengthways, then chop into wedges.
    3. Place in a large pan of boiling salted water and parboil for 5 to 8 minutes, or until just tender, then drain in a colander and allow to steam dry.
    4. Once dry, arrange in a single layer on a baking tray, drizzle with a little oil and season with sea salt and black pepper.
    5. Spread the flour on a plate, then beat the eggs in a wide, shallow bowl with the milk. Mix the breadcrumbs with a pinch of sea salt and spread out on another plate.
    6. Lightly oil a baking tray. Slice the fish fillets into 2cm strips, then dip into the flour, shaking off the excess. Next, dunk in the egg, then roll in the breadcrumbs until well coated and place onto the oiled baking tray.
    7. Transfer the fish and sweet potato wedges to the oven and roast for 25 to 30 minutes, or until golden and cooked through.
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    9. Stir through the mayonnaise, finely grate in the lemon zest and squeeze in the juice, then mix well and season to taste.
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