SIMPLE COCKTAIL SAUCE RECIPES RECIPES

SIMPLE TERIYAKI SAUCE RECIPE | ALLRECIPES

Simple Teriyaki Sauce Recipe | Allrecipes image

This simple but amazing teriyaki sauce will take your chicken and rice to the next level!

Provided by Goat Berry Kitchen

Categories Teriyaki Sauce and Marinade

Total Time 11 minutes

Prep Time 5 minutes

Cook Time 6 minutes

Yield cups

Number Of Ingredients 8

Ingredients

1 cup water
¼ cup soy sauce
5 teaspoons packed brown sugar
1 tablespoon honey, or more to taste
½ teaspoon ground ginger
¼ teaspoon garlic powder
2 tablespoons cornstarch
¼ cup cold water

Steps:

Combine 1 cup water, soy sauce, brown sugar, honey, ginger, and garlic powder in a saucepan over medium heat. Cook until nearly heated through, about 1 minute.
Mix cornstarch and 1/4 cold water together in a cup; stir until dissolved. Add to the saucepan. Cook and stir sauce until thickened, 5 to 7 minutes.

Nutrition Facts : Calories 21 calories, CarbohydrateContent 5 g, FiberContent 0.1 g, ProteinContent 0.4 g, SodiumContent 302.1 mg, SugarContent 3.4 g

QUICK COCKTAIL SAUCE RECIPE - FOOD NETWORK

Quick Cocktail Sauce Recipe - Food Network image

Provided by Food Network Kitchen

Categories appetizer

Total Time 5 minutes

Prep Time 5 minutes

Number Of Ingredients 5

Ingredients

1/2 cup of ketchup
2 tablespoons horseradish
Worcestershire sauce
1 lemon
Tabasco sauce, to taste

Steps:

In small bowl combine ketchup, horseradish, a dash of Worcestershire, a squirt of lemon, and a dash of Tabasco sauce. Chill and serve.

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PORK & APPLE SAUCE | PORK RECIPES | JAMIE OLIVER RECIPES

From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 579 calories per serving

1. Quarter the apples and remove the cores, peel and finely chop the ginger and place both in a pan with 300ml of boiling water. Boil hard for 10 minutes, stirring occasionally.
2. Tip the contents of the pan into a blender and blitz until smooth. Rinse the pan, return to the heat and cook the rice according to the packet instructions.
3. Steam the carrots in a colander above the rice for 20 minutes with a lid on, then remove them to a plate. Add the broccoli to the colander to steam for the last 5 minutes, then put aside and drain the rice.
4. Meanwhile, season the pork all over with a pinch of sea salt and black pepper, finely grate over a quarter of the nutmeg, then pick over the sage leaves and really press them into both sides of the pork.
5. Put 1 tablespoon of oil into a large frying pan on a medium heat, then add the pork and steamed carrots. Cook the pork for 4 minutes on each side (depending on its thickness – use your instincts), or until golden and cooked through.
6. Remove the pork to a board to rest for a few minutes. Reduce the heat to low, squeeze the orange juice over the carrots, shake the pan to coat them and pick up the sticky bits from the bottom, then leave until it becomes a natural syrupy glaze.
7. Slice the pork and serve with the rice, broccoli and carrots. Swirl the yoghurt through half the apple sauce (keep the rest for another day) and serve on the side. Drizzle with any pan and resting juices, and tuck in.

See details

BAKED FISH RECIPE WITH TOMATO SAUCE | JAMIE OLIVER RECIPES

This delicate white baked fish in a gorgeous Italian-style sauce is simple and mega tasty.
From jamieoliver.com
Total Time 1 hours 5 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 257 calories per serving

1. To make the sauce, peel and finely slice the garlic cloves. Pick the basil leaves and finely slice the stalks.
2. Heat a good couple of lugs of oil in a large pan over medium heat, add the garlic and basil stalks. Pierce the chilli once with a knife so it doesn’t explode when frying, then add to the pan. Fry gently until the garlic is soft but not coloured, stirring occasionally.
3. Add the tomatoes and season lightly with sea salt and black pepper, then simmer gently over a low heat for 30 minutes, or until thickened and slightly reduced.
4. When the time's up, remove the chilli, and break up the tomatoes with the back of a spoon. Taste and adjust the seasoning, if needed, then add a tiny swig of red wine vinegar to give it a little twang.
5. Preheat the oven to 220°C/425°F/gas 7.
6. Pour the tomato sauce into a 20cm x 30cm roasting tray. Season the fish fillets on both sides with a little salt and pepper, then place on top of the sauce.
7. Squash the olives, using the base of a jar or something heavy, and remove the stones. Sprinkle into the tray, along with the capers and most of the basil leaves over the fish.
8. Cook in the oven for around 15 minutes or until the fish is cooked through – check by cutting into the thickest part of one or two of the fillets; they should be pearly white and not transparent.
9. Scatter over the remaining basil leaves. Lovely served with new potatoes and a green salad.

See details

BAKED FISH RECIPE WITH TOMATO SAUCE | JAMIE OLIVER RECIPES

1. To make the sauce, peel and finely slice the garlic cloves. Pick the basil leaves and finely slice the stalks.
2. Heat a good couple of lugs of oil in a large pan over medium heat, add the garlic and basil stalks. Pierce the chilli once with a knife so it doesn’t explode when frying, then add to the pan. Fry gently until the garlic is soft but not coloured, stirring occasionally.
3. Add the tomatoes and season lightly with sea salt and black pepper, then simmer gently over a low heat for 30 minutes, or until thickened and slightly reduced.
4. When the time's up, remove the chilli, and break up the tomatoes with the back of a spoon. Taste and adjust the seasoning, if needed, then add a tiny swig of red wine vinegar to give it a little twang.
5. Preheat the oven to 220°C/425°F/gas 7.
6. Pour the tomato sauce into a 20cm x 30cm roasting tray. Season the fish fillets on both sides with a little salt and pepper, then place on top of the sauce.
7. Squash the olives, using the base of a jar or something heavy, and remove the stones. Sprinkle into the tray, along with the capers and most of the basil leaves over the fish.
8. Cook in the oven for around 15 minutes or until the fish is cooked through – check by cutting into the thickest part of one or two of the fillets; they should be pearly white and not transparent.
9. Scatter over the remaining basil leaves. Lovely served with new potatoes and a green salad.

See details

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.

See details

SIMPLE TERIYAKI SAUCE RECIPE | ALLRECIPES

This simple but amazing teriyaki sauce will take your chicken and rice to the next level!
From allrecipes.com
Reviews 4.4
Total Time 11 minutes
Category Teriyaki Sauce and Marinade
Calories 21 calories per serving

Mix cornstarch and 1/4 cold water together in a cup; stir until dissolved. Add to the saucepan. Cook and stir sauce until thickened, 5 to 7 minutes.

See details

QUICK COCKTAIL SAUCE RECIPE - FOOD NETWORK

From foodnetwork.com
Reviews 5
Total Time 5 minutes
Category appetizer
Cuisine american

In small bowl combine ketchup, horseradish, a dash of Worcestershire, a squirt of lemon, and a dash of Tabasco sauce. Chill and serve.

See details

PORK & APPLE SAUCE | PORK RECIPES | JAMIE OLIVER RECIPES

From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 579 calories per serving

1. Quarter the apples and remove the cores, peel and finely chop the ginger and place both in a pan with 300ml of boiling water. Boil hard for 10 minutes, stirring occasionally.
2. Tip the contents of the pan into a blender and blitz until smooth. Rinse the pan, return to the heat and cook the rice according to the packet instructions.
3. Steam the carrots in a colander above the rice for 20 minutes with a lid on, then remove them to a plate. Add the broccoli to the colander to steam for the last 5 minutes, then put aside and drain the rice.
4. Meanwhile, season the pork all over with a pinch of sea salt and black pepper, finely grate over a quarter of the nutmeg, then pick over the sage leaves and really press them into both sides of the pork.
5. Put 1 tablespoon of oil into a large frying pan on a medium heat, then add the pork and steamed carrots. Cook the pork for 4 minutes on each side (depending on its thickness – use your instincts), or until golden and cooked through.
6. Remove the pork to a board to rest for a few minutes. Reduce the heat to low, squeeze the orange juice over the carrots, shake the pan to coat them and pick up the sticky bits from the bottom, then leave until it becomes a natural syrupy glaze.
7. Slice the pork and serve with the rice, broccoli and carrots. Swirl the yoghurt through half the apple sauce (keep the rest for another day) and serve on the side. Drizzle with any pan and resting juices, and tuck in.

See details

BAKED FISH RECIPE WITH TOMATO SAUCE | JAMIE OLIVER RECIPES

1. To make the sauce, peel and finely slice the garlic cloves. Pick the basil leaves and finely slice the stalks.
2. Heat a good couple of lugs of oil in a large pan over medium heat, add the garlic and basil stalks. Pierce the chilli once with a knife so it doesn’t explode when frying, then add to the pan. Fry gently until the garlic is soft but not coloured, stirring occasionally.
3. Add the tomatoes and season lightly with sea salt and black pepper, then simmer gently over a low heat for 30 minutes, or until thickened and slightly reduced.
4. When the time's up, remove the chilli, and break up the tomatoes with the back of a spoon. Taste and adjust the seasoning, if needed, then add a tiny swig of red wine vinegar to give it a little twang.
5. Preheat the oven to 220°C/425°F/gas 7.
6. Pour the tomato sauce into a 20cm x 30cm roasting tray. Season the fish fillets on both sides with a little salt and pepper, then place on top of the sauce.
7. Squash the olives, using the base of a jar or something heavy, and remove the stones. Sprinkle into the tray, along with the capers and most of the basil leaves over the fish.
8. Cook in the oven for around 15 minutes or until the fish is cooked through – check by cutting into the thickest part of one or two of the fillets; they should be pearly white and not transparent.
9. Scatter over the remaining basil leaves. Lovely served with new potatoes and a green salad.

See details

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