RECIPES COCKTAIL SAUCE RECIPES

COCKTAIL SAUCE FOR SHRIMP RECIPE | ALLRECIPES

Cocktail Sauce for Shrimp Recipe | Allrecipes image

A very hot cocktail sauce with a touch of sweetness.

Provided by sal

Categories Sauces

Total Time 5 minutes

Prep Time 5 minutes

Yield 10 servings

Number Of Ingredients 5

Ingredients

16 ounces chile sauce
6 tablespoons prepared horseradish
¼ cup white sugar
1 lemon, juiced
3 drops hot sauce

Steps:

In a small bowl, blend the chili sauce, horseradish, sugar, lemon juice, and hot sauce. Serve immediately or chill before serving.

Nutrition Facts : Calories 45.6 calories, CarbohydrateContent 11.1 g, FatContent 0.1 g, FiberContent 0.8 g, ProteinContent 1.6 g, SodiumContent 35.5 mg, SugarContent 5.7 g

QUICK TOMATO SAUCE RECIPE | VEGETABLES RECIPES | JAMIE ...

Quick tomato sauce recipe | Vegetables recipes | Jamie ... image

This sweet tomato sauce is great on pizza, tossed through pasta, with meat or fish… there's so much you can use it for!

Total Time 20 minutes

Yield 500 ml

Number Of Ingredients 4

Ingredients

4 cloves of garlic
1 bunch of fresh basil (30g)
olive oil
3 x 400 g tins of quality plum tomatoes

Steps:

1. Peel and finely slice the garlic. Pick the basil leaves and tear into pieces.
2. Place a large non-stick frying pan on the heat and pour in 4 generous lugs of olive oil. Add the garlic, shake the pan around a bit and, once the garlic begins to colour lightly, add the basil and the tomatoes. Using the back of a wooden spoon, mush and squash the tomatoes as much as you can.
3. Season the sauce with sea salt and freshly ground black pepper. As soon as it comes to the boil, remove the pan from the heat.
4. Strain the sauce through a coarse sieve into a bowl, using your wooden spoon to push any larger bits of tomato through. Discard the basil and garlic that will be left in the sieve, but make sure you scrape any of the tomatoey goodness off the back of the sieve into the bowl.
5. Pour the sauce back into the pan, bring to the boil, then turn the heat down and simmer for 5 minutes to concentrate the flavours. It will be ready when it’s the perfect consistency for spreading on your pizza.
6. Store the sauce in a clean jar in the fridge – it’ll keep for a week or so.

Nutrition Facts : Calories 187 calories, FatContent 16.3 g fat, SaturatedFatContent 2.3 g saturated fat, ProteinContent 2.8 g protein, CarbohydrateContent 7.9 g carbohydrate, SugarContent 6.8 g sugar, SodiumContent 0.65 g salt, FiberContent 1.8 g fibre

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1. Peel and finely chop the garlic, then gently fry in a thick-bottomed pan with 2 tablespoons of olive oil. Crumble in the chilli, add the oregano and tomatoes.
2. Mix gently, but do not break up the tomatoes as this will release the pips, which will make the sauce slightly bitter – by leaving the tomatoes whole and letting the mixture cook slowly you’ll get a nice sweet sauce. (You can remove the pips from the tomatoes if you want, but I don’t bother.) Bring to the boil and simmer gently for 1 hour.
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1. Peel and finely slice the garlic. Pick the basil leaves and tear into pieces.
2. Place a large non-stick frying pan on the heat and pour in 4 generous lugs of olive oil. Add the garlic, shake the pan around a bit and, once the garlic begins to colour lightly, add the basil and the tomatoes. Using the back of a wooden spoon, mush and squash the tomatoes as much as you can.
3. Season the sauce with sea salt and freshly ground black pepper. As soon as it comes to the boil, remove the pan from the heat.
4. Strain the sauce through a coarse sieve into a bowl, using your wooden spoon to push any larger bits of tomato through. Discard the basil and garlic that will be left in the sieve, but make sure you scrape any of the tomatoey goodness off the back of the sieve into the bowl.
5. Pour the sauce back into the pan, bring to the boil, then turn the heat down and simmer for 5 minutes to concentrate the flavours. It will be ready when it’s the perfect consistency for spreading on your pizza.
6. Store the sauce in a clean jar in the fridge – it’ll keep for a week or so.

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1. Peel and finely chop the garlic, then gently fry in a thick-bottomed pan with 2 tablespoons of olive oil. Crumble in the chilli, add the oregano and tomatoes.
2. Mix gently, but do not break up the tomatoes as this will release the pips, which will make the sauce slightly bitter – by leaving the tomatoes whole and letting the mixture cook slowly you’ll get a nice sweet sauce. (You can remove the pips from the tomatoes if you want, but I don’t bother.) Bring to the boil and simmer gently for 1 hour.
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2. Place a large non-stick frying pan on the heat and pour in 4 generous lugs of olive oil. Add the garlic, shake the pan around a bit and, once the garlic begins to colour lightly, add the basil and the tomatoes. Using the back of a wooden spoon, mush and squash the tomatoes as much as you can.
3. Season the sauce with sea salt and freshly ground black pepper. As soon as it comes to the boil, remove the pan from the heat.
4. Strain the sauce through a coarse sieve into a bowl, using your wooden spoon to push any larger bits of tomato through. Discard the basil and garlic that will be left in the sieve, but make sure you scrape any of the tomatoey goodness off the back of the sieve into the bowl.
5. Pour the sauce back into the pan, bring to the boil, then turn the heat down and simmer for 5 minutes to concentrate the flavours. It will be ready when it’s the perfect consistency for spreading on your pizza.
6. Store the sauce in a clean jar in the fridge – it’ll keep for a week or so.

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2. Mix gently, but do not break up the tomatoes as this will release the pips, which will make the sauce slightly bitter – by leaving the tomatoes whole and letting the mixture cook slowly you’ll get a nice sweet sauce. (You can remove the pips from the tomatoes if you want, but I don’t bother.) Bring to the boil and simmer gently for 1 hour.
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4. Pick the basil or marjoram and roughly chop, then add to the pan.
5. Season well to taste with sea salt and black pepper, and finish with 2-3 tablespoons of extra virgin olive oil.

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