Dips, Sauces and Marinades

[Anna Michele]

[Anna Michele]

http://food52.com/blog/10049-all-abo...how-to-make-it
Homemade Dulce de Leche

Makes 1 cup
1 quart whole milk
1 cup sugar
1/2 teaspoon kosher salt
1 vanilla bean, split
1/4 teaspoon baking soda


Makes 1 cup

• 1 quart whole milk
• 1 cup sugar
• 1/2 teaspoon kosher salt
• 1 vanilla bean, split
• 1/4 teaspoon baking soda

1. Mix the first four ingredients together in a saucepan over medium heat until the sugar dissolves. Take off the heat.
2. Stir in the baking soda, then put the mixture back on the stove over low heat. You want the mixture to bubble along the edges, but not to boil over.
3. Let the mixture cook for 1 1/2 - 2 hours, stirring occasionally. The color will begin to sneak from white to tan after an hour or so, then will darken rapidly. Keep a close eye on it now, stirring constantly. As the mixture darkens it will become thicker, and also nuttier. After your dulce de leche reaches your desired tone of caramel color, take it off the heat and let it cool slightly
4. If you want your dulce de leche to have a silky smooth texture, push it through a fine mesh strainer. If you don't want to go through the extra effort, it will be more than fine as is.
5. Dulce de leche keeps, refrigerated, for up to four weeks. Eat it over ice cream, spread on toast, or right out of the jar.

[Anna Michele]

http://grandmotherskitchen.org/recip...n-a-glass.html
Serves 6-8
Brownie (or you can use storebought to save time)
2/3 cup all purpose flour
1/4 teaspoon salt
1/2 cup (1 stick) butter, chopped into pieces
2 ounces (2 squares) unsweetened chocolate, chopped into small pieces
1/4 cup granulated sugar
2 eggs, lightly beaten
1 teaspoon vanilla extract
1 cup caramel (storebought or homemade)
1 cup heavy cream, whipped
1 cup chocolate covered espresso beans, chopped
1 (375mL) bottle of Baileys Liquor
6-8 glass cups

Directions

Preheat oven to 350 degrees F.
Grease and 8 or 9 inch baking pan with butter.
In a small bowl, stir the salt into the flour.
In a saucepan over low heat, melt the butter and chocolate. Stir until blended and remove from the heat.
In a large bowl, stir together the melted butter/chocolate with the sugar. Add the lightly beaten eggs and vanilla and mix together well.
Add the flour mixture to the wet mixture and stir until the flour is incorporated.
Pour the batter into the 8 or 9 inch baking pan.
Bake for 14-16 minutes or until a toothpick inserted in the middle comes out clean.
Remove from oven and let cool.
Once cool cut brownie into bite sized chunks.
Assembly
To the bottom of a glass, add a squeeze of caramel, a drizzle of Baileys, a few chunks of brownie, a drizzle of Baileys, 2 Tablespoons of whipping cream, another layer of brownie chunks, caramel, whip cream and chopped chocolate covered espresso beans.

[Anna Michele]

Artichoke Dip

http://www.canadianliving.com/food/artichoke_dip.php

Portion size 1 cup (250 mL)

Ingredients

1 jar (6 oz/170 mL) marinated artichoke hearts
4 oz (113 g) light cream cheese, softened
2 tbsp (30 mL) light sour cream
1 tbsp (15 mL) vegetable oil
1/2 tsp (2 mL) dry mustard
1 pinch pepper
1/4 cup (60 mL) chopped fresh basil

Preparation

Drain artichoke hearts. In food processor, purée artichoke hearts, cheese, sour cream, oil, mustard and pepper until well combined. (Dip can be prepared to this point and refrigerated in airtight container for up to 24 hours.) Stir in basil.

[Anna Michele]

Bubbling Leek, Cheddar and Bacon Dip

http://www.canadianliving.com/food/bubbling_leek_cheddar_and_bacon_dip.php

• Portion size 2-1/2 cups (625 mL)

Ingredients

• 2 slices bacon, chopped
• 1 large leeks, (white and light green parts) or small onion, minced
• 1 cup (250 mL) shredded extra-old Cheddar cheese
• 1 cup (250 mL) sour cream
• 1/2 cup (125 mL) cream cheese, softened
• 1/2 tsp (2 mL) pepper

Preparation


In large nonstick skillet, cook bacon over medium heat until beginning to crisp, 3 to 4 minutes. Add leek; cook until softened and bacon is crisp, about 4 minutes. Transfer to 3-cup (750 mL) ovenproof serving dish.

Stir in 1/2 cup (125 mL) of the Cheddar cheese, the sour cream, cream cheese and pepper; sprinkle with remaining cheese. Bake in 425°F (220°C) oven until cheese is melted, 10 to 12 minutes.

[Anna Michele]

Bubbling Cheese Dip
Bubbling Cheese Dip

This dip has a mild creaminess that kids love. Best of all, it stays smooth and won't curdle when heated. Serve with Crispy Tortilla Chips.
http://www.canadianliving.com/food/b...cheese_dip.php

• Portion size 3 cups (750 mL)

Ingredients

• 2 pkg (each 8oz/250g) processed cheese loaf, (such as Velveeta), cubed
• 1 cup (250 mL) mild chunky tomato salsa
• 1/2 cup (125 mL) sour cream

Preparation

Crispy Tortilla Chips

In microwaveable bowl, microwave cheese, salsa and sour cream on high for 4 minutes, or until cheese is melted, stirring once.

Transfer to small slow cooker or chocolate fondue pot; keep warm on low heat.

[trishka]

As someone who is lactose intolerant, I tend to make my own dips and dressings. I make an artichoke and spinach dip using mayo as a base. I don't use actual measurements but just sort of adjust as I go.

Ingredients include mayo, balsamic vinegar (or now you can use the balsamic mayo that is out or omit the vinegar entirely), chopped spinach, chopped marinated artichoke hearts, garlic, salt and pepper, lemon juice.

Basically, just mix it all together in an oven proof or microwave safe dish. I like to add the marinade from the artichokes as needed for extra flavour. Heat in oven or microwave until bubbly.

[trishka]

I also make a Ceasar dressing that can be made lactose free.

Start with some mayo and mix in milk, lemon juice, worcestershire sauce, garlic, salt and pepper to form a dressing consistency, adding as needed. I use lactose free milk and if you can eat dairy, add grated parm to the dressing. If you don't use lactose free milk, a non-dairy milk like soy would work just as well. The milk makes it more creamy than using a non-dairy milk or water.

[Anna Michele]

[Ciel]

Spicy Raspberry-Melon Salsa Serves 8

Active time: 10 min Total Time: 10 min.

1 bunch scallions, ends removed
1 clove garlic
1 jalapeno, seeded
1 cup raspberries
1 cup watermelon chunks
1 tbsp agave nectar
1 (8 oz.) pkg light cream cheese
crisp flatbreads or crackers

In food processor, combine scallions, garlic and jalapeno; pulse until finely chopped.
Add raspberries, watermelon and agave; pulse several times until chopped. Season with salt and pepper.

Form cream cheese into a dome on platter (photo shows cheese was shaped in a fluted round mold). Chill cream cheese and salsa until ready to serve.

Just before serving, pour relish over cheese. Serve with flatbreads or crackers.

[Ciel]

Peach and #Jalapeno Salsa https://www.thespec.com/living-story...-summer-salsa/

[padyofurniture]

I made this for a party a few months ago and it was an absolute hit. Serve with pita chips.

http://mmmisformommy.com/2013/05/hot...a-halidip.html

[natalieroi]

Amazing recipes here Bookmarked this thread!

[Ciel]

I was going to post this applesauce in the Cakes, Cookies, Candies thread but saw this Dips, Sauces, Marinades thread and decided to type here!

Found this recipe from The Living Kitchen Cookbook.
Immune-Boosting Applesauce-Makes 4 to 6 servings
Prep. time: 15 minutes
Cook time: 35 minutes
Freeze: 6 months

6 apples of choice, peeled and cored (use a combination of McIntosh, Cortland, Gala, Fuji, and Golden Delicious)
3/4 cup water
1 tablespoon fresh lemon juice
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon tumeric

1) Cut the apples into large pieces and place them in a large pot, along with all the other ingredients and stir.

2) Bring the mixture to a boil, cover, and simmer on low heat for 20-30 minutes, or until the apples are soft.

3) After the time is up, stir the mixture with a wooden spoon. The apples will be so soft they will literally melt into each other and form a puree. If you like a smoother consistency, then puree it in a food processor once it cools. You may need to puree in two batches.

4) Store in an airtight container in the fridge for up to one week or in the freezer for up to 6 months. Eat it by the spoonful or on top of oatmeal, chia pudding, yogurt or pancakes. You can also spread it on toast or add a few tablespoons to your favourite smoothie.

*Tip* Make a big batch of this recipe and freeze it in small portions that can be easily reheated when you need an applesauce fix.

[Ciel]

Marinades for your next grilled veggies on the barbecue adventure:
https://www.publisac.ca/en/blog/2018...vieve-ogleman/