Recipes By Course - Sauces/Toppings

Hot Fudge Sauce

- Makes 1-1/3 cups
Ingredients
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 tablespoon butter
  • One 5-ounce can evaporated milk (about 2/3 cup)
  • 2 tablespoons granulated sugar
  • 1 tablespoon corn syrup
  • 1-1/2 teaspoons vanilla extract
Directions
  • Place chocolate and butter in blender.
  • Combine evaporated milk, sugar and corn syrup in a small saucepan; bring just to a boil, stirring occasionally.
  • Pour milk mixture into blender; blend on LOW until chocolate is completely melted. Add vanilla; blend to combine. Serve warm.

 

Tip:

  • Serve over ice cream, pound cake, fresh berries or other desserts.
  • Refrigerate, covered, any leftover sauce. To reheat sauce after refrigerating, place 1/4 cup sauce in a microwave dish; microwave 10-15 seconds.

Vegetarian Basil and Garlic Tomato Sauce

Ingredients
  • 1/4 cup olive oil
  • 2 whole bulb garlic, peeled and coarsely chopped
  • salt and pepper
  • 56 ounces peeled tomatoes, canned, preferably San Marzano, chopped coarsely
  • 2 teaspoons sugar
  • 2 bunches fresh basil, torn
Directions
  • Heat olive oil on medium heat. Add garlic and season with salt and pepper. Cook until fragrant, stirring constantly, approximately 2 minutes. Add tomatoes and sugar. Turn heat to high. Simmer gently for 5 minutes. Cool and add torn basil.
Great for pizza or pasta. Make a big batch and freeze half.

Tuscan Bean Spread

- Makes about 1-1/3 cups
Ingredients
  • 1/4 cup olive oil
  • 1 teaspoon chopped fresh rosemary
  • 1 garlic clove, chopped
  • 1/4 teaspoon salt or to taste
  • One 15-ounce can cannellini beans, rinsed and drained
  • 2 teaspoons grated lemon peel
  • Lemon juice to taste
Directions
  • Place the first four ingredients in blender; pulse on LOW until combined.
  • Add beans; blend on HIGH until smooth, scraping down sides of blender with a rubber spatula as needed.
  • Stir in lemon peel and, if desired, lemon juice to taste.

 

Tip:

  • Serve as a dip with toasted baguette slices and fresh vegetables, or use as a spread for crostini or wraps.
  • One-half teaspoon fresh thyme leaves may be substituted for rosemary.

Lemon Poppy Seed Dressing

- Makes about 1-1/3 cups
Ingredients
  • 2/3 cup canola oil
  • 1/2 cup lemon juice
  • 1/3 cup granulated sugar
  • 1/4 cup chopped onion
  • 1 teaspoon dry mustard
  • 3/4 teaspoon salt
  • 1 tablespoon poppy seeds
  • Freshly ground pepper to taste
Directions
  • Place the first six ingredients in blender in order listed; blend on HIGH until sugar is dissolved.
  • Remove to a small bowl. Stir in poppy seeds; season to taste with pepper.
  • Refrigerate until serving.

 

Tip:

  • Drizzle over a salad of baby spinach or mixed greens, sliced strawberries and glazed pecans.

Pesto Genovese

- Makes about 1-1/2 cups
Ingredients
  • 2 cups lightly packed basil leaves (about 2 ounces)
  • 1/2 cup Italian parsley leaves
  • 2 garlic cloves
  • 1/4 cup whole almonds
  • 1/4 cup grated Parmesan or Romano cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 cup olive oil
Directions
  • Combine the first seven ingredients in blender in order listed. Remove filler cap from blender lid. While blending on LOW, slowly add oil until incorporated.

 

Tip:

  • Serve tossed with hot pasta, spread onto sandwiches, spooned onto grilled seafood or chicken, or stirred into a pasta or potato salad.

Classic Hummus

- Makes 1-2/3 cups
Ingredients
  • One 15-ounce can garbanzo beans or chickpeas
  • 1/3 cup tahini
  • 3 tablespoons lemon juice
  • 2 small garlic cloves
  • 1/2 teaspoon salt
  • 1 to 2 tablespoons olive oil, optional
Directions
  • Drain garbanzo beans, reserving liquid.
  • Place tahini, lemon juice, garlic, salt and drained garbanzo beans in blender. Blend on HIGH until combined.
  • Remove filler cap from blender lid. While blending on LOW, add enough reserved liquid (about 1/3 cup) until mixture is smooth and creamy. Scrape down sides of blender with a rubber spatula as needed.
  • Transfer to a shallow dish; drizzle with oil, if desired.

 

Tip:

  • Serve as a dip with warmed pita bread, fresh vegetables and toasted pita chips, or use as a spread for sandwiches and wraps.

Marinara Sauce

- Makes 5 cups
Ingredients
  • One 28-ounce can Italian whole peeled plum tomatoes in puree with basil
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • Water
  • One 6-ounce can tomato paste
Directions
  • Place tomatoes, salt and pepper in blender; blend on LOW until tomatoes are finely chopped.
  • Heat oil in large saucepan over medium heat until hot. Add onion; sauté 3-4 minutes or until tender. Add tomato mixture; bring to a boil. Reduce heat; simmer 10 minutes.
  • Place 1 cup water and tomato paste in blender; blend on LOW until smooth. Stir into tomato mixture; return to a boil. Reduce heat; simmer 30-45 minutes, stirring occasionally and adding up to 1 cup additional water if sauce becomes too thick.

 

Tip:

  • Serve over hot pasta, tossed with meatballs, or use for dipping breaded vegetables.
  • For spicier sauce, add crushed red peppers in place of freshly ground pepper.

Tomatillo Salsa

- Makes about 1 cup
Ingredients
  • 2 tablespoons water
  • 1/2 pound tomatillos (about 3 medium), husks removed, cored and quartered
  • 1/2 cup coarsely chopped white onion
  • 1/2 small serrano pepper, quartered
  • 1 garlic clove, chopped
  • 1/8 teaspoon salt
  • 2 tablespoons coarsely chopped cilantro leaves
  • 1 teaspoon lime juice
Directions
  • Place the first six ingredients in blender; blend on HIGH until almost smooth.
  • Transfer to a small saucepan; bring to a boil. Reduce heat; simmer until slightly thickened, about 5 minutes, stirring occasionally.
  • Transfer to a bowl; stir in cilantro and lime juice.

 

Tip:

  • Serve warm in quesadilla, tacos or breakfast burritos with scrambled eggs and cheese. Or, serve as a dip with tortilla chips.

Japanese-Style Ginger Dressing

- Makes about 3/4 cup
Ingredients
  • 1/3 cup peanut or canola oil
  • 2 tablespoons rice vinegar
  • 4 teaspoons ketchup
  • 1 tablespoon soy sauce
  • 2 teaspoons granulated sugar
  • 1/4 teaspoon salt or to taste
  • 1/3 cup chopped onion
  • 1 tablespoon chopped celery
  • 1 tablespoon minced fresh ginger
Directions
  • Place all ingredients in blender in order listed; blend on HIGH until smooth.

 

Tip:

  • Drizzle over crisp torn greens and top with julienned carrots and red cabbage.

Creamy Avocado Sauce

- Makes 1-1/2 cups
Ingredients
  • 3 tablespoons lime juice
  • 1 small serrano pepper, coarsely chopped
  • 1 small garlic clove, halved
  • 1/4 teaspoon ground cumin
  • 1/8 to 1/4 teaspoon salt
  • 1/2 cup milk
  • 1/4 cup sour cream
  • 1/2 cup lightly packed fresh cilantro leaves
  • 1 medium avocado, peeled, quartered and seeded
Directions
  • Combine the first five ingredients in blender; blend on HIGH until pepper and garlic are finely chopped.
  • Add remaining ingredients; blend until smooth, stopping to scrape sides of blender with a rubber spatula as needed.

 

Tip:

  • Serve with grilled seafood, such as shrimp, scallops, salmon or other fish. Or, spoon sauce over soft tacos, fajitas and quesadillas.

Smooth & Creamy Chocolate Frosting

- Makes 1-3/4 cups
Ingredients
  • 4 ounces unsweetened chocolate
  • 3 tablespoons butter, cut up
  • One 5-ounce can evaporated milk (2/3 cup)
  • 1 cup granulated sugar
  • 1/2 teaspoon vanilla extract



Directions
  • Place chocolate and butter in a small bowl set over a saucepan with simmering water; heat until melted, stirring until smooth.
  • Place evaporated milk, sugar and vanilla in blender; blend on HIGH until sugar is dissolved, about 30 seconds.
  • Add chocolate mixture; blend on HIGH until thick and creamy, stopping to scrape sides of blender with a rubber spatula as needed.

 

Tip:

  • This frosting will be very soft and easy to spread just after preparing, making it perfect for brownies, cupcakes and sheet cakes.
  • If a firmer consistency is desired, briefly refrigerate frosting until desired consistency is reached.
  • Frosting will stiffen if stored in the refrigerator. Let stand at room temperature to soften before using.

Mango Salsa

Ingredients
  • 1 large mango, cut into small cubes
  • 1 each small red and yellow peppers
  • 1/4 cup each yellow and red onions
  • 2 medium tomatoes
  • 1/2 bunch cilantro, coarsely chopped
  • 1 medium jalapeno pepper, seeded and minced
  • 6 cloves garlic, minced or pressed
  • Juice of 2 whole limes
  • 1 tbsp red wine vinegar
  • 2 tsp ground cumin
  • Sea salt and coarsely ground pepper
Directions
  • Mince red and yellow peppers, onion and tomatoes, either in a food processor or by hand.
  • In a large bowl, combine all ingredients together; cover and refrigerate for at least 30 minutes. Serve alongside seafood, poultry, with corn chips and quesadillas.

Orange Marmalade

- Makes 3 cups
Ingredients
  • 1-1/4 cups sugar
  • 3 large oranges
  • 2 tbsp powdered low-sugar fruit pectin
  • 1 lemon
Directions
  • With a vegetable peeler, shave off the bright layer of peel from one orange and the lemon; chop finely.
  • Remove and discard remaining white peel from orange and lemon.
  • Peel remaining oranges, and discard peels. Slice fruit into 1/2-inch pieces.
  • Combine chopped peels, fruit, sugar and pectin in bread pan.
  • Select Basic setting.
  • Press "Start/Stop." Allow to mix for 5-6 minutes, scraping sides of pan with rubber spatula. Press "Start/Stop" to cancel.
  • Select Bake setting. Press "Start/Stop." When unit signals and display reads "0:00," press "Start/Stop." Using hot pads, remove bread pan. Pour jam into containers; cover. Refrigerate to set. Makes about 3 cups.

Baba Ghanoush (Eggplant Spread)

- Makes about 2-1/2 cups
Ingredients
  • 2 medium eggplants (about 1 pound each)
  • 1/3 cup tahini
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 3/4 teaspoon salt
  • Pinch ground cumin
  • Additional olive oil, paprika and minced fresh parsley, optional
Directions
  • Prick eggplants with a fork in several places. Place on a foil-lined 15x10x1-in. baking pan.
  • Broil 3-4 in. from heat 30-40 minutes or until centers are very soft and skin is blackened, turning once; cool slightly.
  • Cut eggplants in half; scrape pulp into blender. Add tahini, lemon juice, oil, salt and cumin to blender; blend on HIGH until desired consistency, stopping to scrape sides with a rubber spatula as needed.
  • Transfer to a serving dish. Serve at room temperature or refrigerate, covered, and serve cold.
  • If desired, drizzle lightly with additional oil and sprinkle with paprika and parsley before serving.

 

Tip:

  • Serve as a dip with warm pita bread or toasted pita chips, use as a spread for sandwiches and wraps, or serve as a side dish.

Blueberry Sauce

- Makes 2 1/2 cups
Ingredients
  • 1/4 cup butter or margarine
  • 2 cups blueberries (A real treat when fresh berries are in season;Use frozen berries during the rest of the year.)
  • 1 cup sugar
  • 2 tbsp lemon juice
  • 1/4 tsp nutmeg
  • 1 tbsp cornstarch
Directions
  • In a 2-quart saucepan, place butter, sugar, nutmeg and blueberries. Cook over low heat about 5 minutes. Combine lemon juice and cornstarch. Stir into blueberry mixture. Continue to cook and stir until thickened. Serve warm over waffles or pancakes.

Tomato Chutney

Ingredients
  • 4 large green or not-quite-ripe red tomatoes
  • 1/2 cup onion, chopped
  • 1/2 tsp garlic, minced
  • 1/2 cup light brown sugar
  • 1/4 cup cider vinegar
  • 1 tsp ginger, ground
  • 1/4 tsp turmeric
  • 1/2 cup raisins
Directions
  • Peel and seed tomatoes. Cut into large chunks. Add to saucepan with remaining ingredients. Stir well. Place over high heat and bring to a boil. Reduce to a simmer for 30 minutes. Cool in refrigerator for at least 3 hours before serving.

Frozen Berry Jam

- Makes 3 cups
Ingredients
  • 1-3/4 cups sugar
  • 1 package (10-12 oz) frozen berries (strawberries and raspberries are ideal)
  • 1 pouch (3 oz) liquid fruit pectin
  • 1 tbsp lemon juice
Directions
  • Combine ingredients into bread pan.
  • Select Basic setting. Press "Start/Stop." Allow to mix 5-6 minutes, scraping sides of pan with rubber spatula. Press "Start/Stop" to cancel.
  • Select Bake setting. Press "Start/Stop." When unit signals and display reads, "0:00," press "Start/Stop." Using hot pads, remove bread pan. Pour jam into containers; cover. Refrigerate to set. Makes about 3 cups.

Strawberry Jam

- Makes 3 cups
Ingredients
  • 1 cup sugar
  • 1 tbsp powdered low-sugar fruit pectin
  • 1-1/2 cups fresh strawberries, sliced
  • 2 tsp lemon juice
Directions
  • Combine all ingredients into bread pan.
  • Select Basic setting.
  • Press "Start/Stop." Allow to mix 5-6 minutes, scraping sides of the pan with rubber spatula. Press "Start/Stop" to cancel.
  • Select Bake setting.
  • Press "Start/Stop." When unit signals and display reads, "0:00," press "Start/Stop." Using hot pads, remove bread pan. Pour jam into containers; cover. Refrigerate to set. Makes about 3 cups.

Cucumber Dill Sauce

Ingredients
  • 2 cups low-fat sour cream
  • 1 cucumber, peel left on, grated (reserve any juice)
  • 2 to 3 tbsp red onion, finely minced
  • 2 to 3 tbsp lemon juice, freshly squeezed
  • 1 bunch, fresh dill, minced
  • Dash balsamic vinegar
  • salt and pepper, to taste
Directions
  • In a small bowl, combine all above ingredients. Great alongside lamb or roasted vegetables!

Orange Glaze for Store Bought Cheesecake

- Serves 8 to 10
Ingredients
  • 12 Clementine mandarins
  • 2 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  • 2 teaspoons Grand Marnier, optional
  • 1 can of mandarin sections
  • 1 six inch cheesecake
Directions
  • Juice the 12 clementines according to Oster® Citrus Juicer directions. Strain juice through sieve or cheese cloth several times until juice is pulp free.
  • In a small sauce pan combine juice with sugar and cornstarch.
  • Bring to a boil, stirring until thickened and clear.
  • Add liqueur and cool to room temperature.
  • Spoon cooled glaze on cake.
  • Spoon glaze on top of cake and arrange sections along edge of cake. Chill until ready to serve.

Avocado "Butter"

Ingredients
  • 1 cup chopped avocado, peeled and seeded
  • 1 tablespoon fresh limejuice
  • 1 tablespoon olive oil
  • Pinch cumin
  • salt and pepper
Directions
  • In an Oster® Food Processor, combine all ingredients and puree until smooth. Serve with Arepas and Shredded Chicken.

Raspberry Dressing

- Serves 8 to 10
Ingredients
  • 1/2 cup Champagne vinegar
  • 1/2 cup olive oil
  • 1/2 pint fresh raspberries
  • 1 tablespoon sugar
Directions
  • Add all ingredients to Oster® Hand Blender cup.
  • Insert Blender stick. Whirl until smooth.
Salad
  • Any of your favorite ingredients will do, but try adding adventurous tastes to achieve a truly great salad. Here are some suggestions: bib lettuce, frisee, raspberries, figs, blueberries, Stilton cheese, deep fried garlic bread cubes.

Raspberry-Shallot Vinaigrette

- Makes about 1-1/3 cups
Ingredients
  • 1/2 cup olive oil
  • 3 tablespoons red wine vinegar
  • 3 tablespoons raspberry preserves
  • 1 - 1/2 teaspoons Dijon mustard
  • 1/4 cup coarsely chopped shallot
  • 1 small garlic clove, thinly sliced
  • 1/4 teaspoon salt or to taste
Directions
  • Place all ingredients in blender in order listed; blend on HIGH until creamy, stopping to scrape sides of blender with a rubber spatula as needed.

 

Tips:

  • Drizzle over mixed greens and toss lightly. Add freshly ground pepper.
  • Blackberry or boysenberry preserves would also be great in this vinaigrette; use in place of raspberry preserves.