Classic Gravy

Found in SL November 2024 here

 

2 Tbsp. canola oil
Neck and giblets from a whole turkey
1 yellow onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 garlic cloves, smashed
1/2 cup dry white wine
6 cups unsalted chicken stock, plus more if needed
4 flat-leaf parsley sprigs
4 thyme sprigs
2 fresh bay leaves
1/2 cup pan drippings from any roasted turkey, divided
Butter, if needed
1/4 cup all purpose flour
Salt and black pepper to taste

Heat oil in a large pot or Dutch oven over medium-high. Add turkey neck and giblets, onion, carrots, celery, and garlic.

Cook, stirring occasionally, until turkey pieces are browned, about 8 minutes. Add wine, scraping to release any browned bits. Cook, stirring often, about 1 minute.
Add stock, parsley, thyme, and bay leaves. Bring to a boil over medium-high; reduce heat to medium-low, and simmer, undisturbed, until reduced by about half, 30 minutes.
Pour stock mixture through a fine mesh strainer into a large heatproof bowl; discard solids. (Add more stock as needed to yield 3 cups.)
Strain drippings; discard solids. Let stand 5 minutes; spoon fat from liquid. Set aside fat and drippings separately.
Heat 3 tablespoons reserved fat in a saucepan over medium (add butter as needed to yield 3 tablespoons fat). Add flour, and cook, stirring constantly, until toasted, 2 to 3 minutes.
Gradually pour reserved stock into flour mixture in a thin, steady stream, whisking constantly. Whisk in reserved drippings. Cook, stirring often, until thick enough to coat the back of a spoon, 10 to 15 minutes. Season with salt and pepper to taste.

Harvest Sunrise Pie

Found in SL November 2024 here 

 

Oat Crumble Crust:
1 1/2 cups old-fashioned regular rolled oats
1/2 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. kosher salt
6 Tbsp. unsalted butter, melted 
1 tsp. vanilla extract
Pumpkin Filling:
1 (15-oz.) can pumpkin puree
4 large eggs
1 cup packed light brown sugar
3 Tbsp. unsalted butter, melted
1 Tbsp. cornstarch
2 tsp. ground cinnamon
1 1/2 tsp. ground ginger
1 tsp. vanilla extract
1/2 tsp. kosher salt
Additional Ingredients:
Spiced Cranberry Compote (recipe follows)
Sweetened whipped cream

Prepare the Oat Crumble Crust: Preheat oven to 350°F. Coat a 9-inch pie plate with cooking spray; set aside. Stir together oats, flour, brown sugar, cinnamon, and salt in a large bowl. Pour melted butter and vanilla over oat mixture; stir together with a fork until mixture is crumbly. Transfer to prepared pie plate. Press firmly into bottom and up sides, using bottom of a measuring cup to help press mixture down and smooth out surface. Bake until it begins to brown slightly around edges, 10 to 12 minutes.

Meanwhile, prepare the Pumpkin Filling: Beat together pumpkin, eggs, brown sugar, butter, cornstarch, cinnamon, ginger, vanilla, and salt in a large bowl with a hand mixer on medium-low speed until well blended, about 1 minute. Remove crust from oven, and pour filling into crust.

Bake at 350°F until filling is set, about 45 minutes. Let cool completely on a wire rack, 2 to 3 hours. Spoon Spiced Cranberry Compote over cooled pie. Pipe or dollop with sweetened whipped cream.

Spiced Cranberry Compote MAKES 1 3/4 CUPS

Whisk together 1/4 cup water and 1 1/2 teaspoons cornstarch in a heavy-bottomed large saucepan until cornstarch is dissolved, about 30 seconds. Whisk in 2/3 cup granulated sugar, 3 tablespoons honey, and 1 1/2 teaspoons pumpkin pie spice until combined. Stir in 1 12 oz. package fresh or frozen cranberries. Cook over medium-high, gently stirring occasionally to avoid breaking berries too much, until thickened, about 15 minutes. Remove from heat, and transfer to a medium-size heatproof bowl. Let cool, uncovered, until room temperature, about 1 hour. Store in an airtight container in refrigerator up to 5 days. 

Glazed Ham (glaze recipes)

Found in Pioneer Woman magazine Spring 2026.

 

12-15# pound fully cooked bone-in ham

whole cloves

Glaze 

 

Preheat oven to 325°. Score the surface of the ham, using a sharp knife, create a diamond patter, about 1/4" deep. Stick the cloves in between the diamonds.

Place the ham on a rack in a large roasting pan, tent it with foil, and bake until warmed through, about 2 hours.

Remove the ham from the oven and uncover. Brush with half of the glaze, making sure to get it in the scored lines. Return to the oven, uncovered, and bake until glossy and beginning to caramelize, about 1 hour, brushing with more glaze about every 20 minutes.

Remove the ham from the oven and let it rest 15-20 minutes before carving.

 

Dr Pepper Glaze:

Combine 3c light brown sugar, 1/2c spicy brown mustard, 3 tbsp apple cider vinegar, and 1 12oz can Dr Pepper in a small saucepan. Cook over medium heat, stirring occasionally until thickened, about 15 minutes.

 

Honey Mustard Glaze:

Combine 1/2c dijon mustard, 1/2c honey, and 1/2 tsp black pepper in a medium bowl. 

 

Maple Bourbon Glaze:

Combine 1c dark brown sugar, 1/2c bourbon, 1/2c maple syrup, 1/4c yellow mustard, 2 tsp orange zest, and 1/3c orange juice in a small saucepan. Cook over medium heat, stirring frequently, until thickened, 10-12 minutes. 

 

Apricot Glaze:

Combine 1c apricot preserves, 1/4c whole grain mustard, 1/4c light brown sugar, 3 tbsp apple cider vinegar, and 1 tsp ground ginger in a small saucepan. Cook over medium heat, stirring frequently, until thickened, 10-12 minutes.

Tips for cooking ham:

Opt for a bone-in ham. It will have more flavor and better texture than a boneless one.

Spiral cut ham is convenient but the meat can dry out.

Remove your ham from the fridge an hour before baking and bring to room temperature; this helps it heat all the way through.

Tent your ham with foil during the first round of baking. Covering the ham creates steam and helps keep the meat moist.

A sugary glaze can burn easily, so don't add it too early. You should start glazing during the last hour of baking. 

Elvie's Remoulade

Found in SL October 2024

 

1/4 c finely chopped celery (1 medium stalk)

1/4 c thinly sliced scallions (2 med scallions)

1/4 c white wine vinegar

1/4 c Creole mustard

1 tbsp paprika

1/2 tsp salt

1/16 tsp cayenne pepper

1/2 c vegetable oil (ewww)

black pepper to taste

 

Place celery, scallions, vinegar, mustard, paprika, salt, and cayenne pepper in a blender. Process until smooth, about 1 minute, scraping down sides as needed.

With blender running, gradually add oil until combined and smooth. Pour remoulade into a bowl; season with more salt and black pepper to taste. Serve with poached shrimp.

Honey-Balsamic Fig Compote

Found in SL June/July 2023 issue but not found online 

1# fresh figs, stemmed, cut into 1/2" pieces (about 3 cups)

1/4 c light floral honey

2 tbsp fresh lemon juice

2 tsp aged balsamic vinegar

vanilla ice cream

flaky sea salt

 

Preheat oven to 400°F. Stir together fig pieces and honey in an 8" square baking dish.

Bake fig mixture in preheated oven until juices bubble around edges of baking dish, about 20 minutes. Let stand until cool, about 1 hour. Mixture will thicken slightly as it cools. Stir in lemon juice and balsamic vinegar.

Serve compote over scoops of vanilla ice cream, and garnish with flaky sea salt. Store compote in an airtight container in refrigerator for up to 3 weeks.

 

Classic Waffles & Peach Sauce

Original found here.

2 cups all-purpose flour
1 teaspoon salt or to taste
4 teaspoons baking powder
2 tablespoons white sugar
2 large eggs
1 ½ cups warm milk
⅓ cup butter, melted
1 teaspoon vanilla extract

Mix flour, salt, baking powder, and sugar together in a large bowl; set aside. Preheat waffle iron to desired temperature.
Beat eggs in a separate bowl; stir in milk, butter, and vanilla.
Pour milk mixture into flour mixture; beat until blended.
Ladle batter into a preheated waffle iron.
Cook waffles until golden and crisp. 

 

 

Peach Sauce:

1 peach flavored tea bag

1/2c boiling water

2 tbsp cornstarch

4c diced peeled peaches

1/2c sugar

1/2c packed brown sugar

1/4 tsp nutmeg

2 tsp vanilla extract

 

Whisk tea and cornstarch together in a small bowl; transfer to a saucepan. Add peaches and cook over medium heat, stirring constantly, until just boiling, 2 to 3 minutes.

Stir in white sugar, brown sugar, and nutmeg; simmer over medium-low heat until sauce is thickened, about 10 minutes. Remove from the heat and stir in vanilla. Let stand for 5 to 10 minutes to thicken.

Cook’s Note
Use frozen peaches if fresh are unavailable; thaw and drain before adding.
Substitute water for tea if you don't have it on hand. 

Cajun Style Veloute

3 tbsp butter

1/4c chopped onion

1/4c chopped celery

1/4c chopped green bell pepper

3 tbsp flour

2c low sodium chicken broth

1 tsp Cajun style seasoning

 2 dashes Tabasco

 

Melt butter in a medium saucepan over med-low heat. Add onion, celery, and bell pepper; cook stirring occasionally, until softened, about 8 minutes.

Whisk in flour. Cook, whisking constantly, until pale golden in color with a lightly nutty aroma, 3-4 minutes. 

Whisk in broth. Bring mixture to a simmer; simmer uncovered, stirring occasionally, until reduced by half (to about 1-1/4 cups) and sauce coats the back of a spoon and holds a line when you draw a finger through it, about 30 minutes.Whisk in Cajun seasoning and hot sauce.

 

Great with shrimp, fried chicken and waffles, or sausage and biscuits. 

Spicy Remoulade Sauce from the Roanoker

Original recipe found in the Roanoker Nov 2025.

Makes 1.5 cups

 

1c mayo

2 tbsp Dijon mustard

2 tsp whole grain mustard

6 pimento stuffed green olives

2 tsp ketchup

2 tsp lemon juice

1 tsp chopped fresh parsley

1 tsp chopped fresh dill

2 tsp Tony Chacheros cajun seasoning

1 garlic close, minced

2 tsp non pereil capers

4 tsp sweet salad cubes

1/4 tsp Worcestershire sauce

1/8 tsp ground cayenne pepper

3 green onions, white part only, sliced thin

 

Place all ingredients in a mixing bowl. Stir to combine. Cover, chill until ready to use. 

The Best Dipping Sauce for Mandu/Potstickers/Gyoza/Dumplings

Recipe found here.

1/2 cup soy sauce low sodium
1/2 tablespoon brown rice vinegar
1/2 teaspoon fish sauce
1 teaspoon sesame oil + more if needed
1 heaping teaspoon Gochugaru Korean hot pepper flakes
1 teaspoon sweet chili sauce or honey
sesame seeds

Whisk everything together in a small bowl. Taste and adjust any ingredients as needed. Garnish with sesame seeds and enjoy with some freshly cooked mandu.

Korean Meatballs with Gochujang Glaze

Recipe found here. side note: sauce is good with chicken, salmon, and beef.

For the meatballs:
1 lb. lean ground beef
1 teaspoon sesame oil
1/2 cup panko
1/2 teaspoon ground ginger
1 large egg
1 heaping tablespoon gochujang + more if desired
pinch salt and pepper
2 to 3 cloves garlic minced
3 green onions finely diced + more for garnish
1 cup shredded mozzarella cheese or cubed string cheese
1 tablespoon olive oil extra virgin
sesame seeds for garnish

For the gochujang glaze:
1/2 cup low sodium soy sauce
1/4 cup brown sugar
1 tablespoon brown rice vinegar
1 tablespoon sesame oil
1 teaspoon fresh ginger minced
2 cloves garlic minced
1 tablespoon gochujang
1 tablespoon cornstarch

For the meatballs:
Preheat your oven to 400 degrees. Line a baking sheet with parchment paper, foil or a silicone baking mat and set aside.
In a large mixing bowl, combine the ground beef with all the rest of the ingredients for the meatballs from the sesame oil to the green onions. Using your hands or a mixing spoon, mix together until well combined. Scoop meatball mixture into small patty (about 2 tablespoons) and place the mozzarella cheese into the center, and then seal meat tightly around cheese and form and shape into a ball. Repeat with remaining meatball mixture and cheese.
Heat olive oil in a large skillet over medium-high heat. Add the meatballs and cook to brown on all sides. When the meatballs have developed a nice crust, remove them from the skillet and onto the lined baking sheet. Bake the meatballs in the oven for about 8 to 10 minutes.
 

For the gochujang glaze:
Combine the ingredients for the glaze in a small saucepan over medium heat, whisking until smooth and thickened, about 5 minutes. Remove from heat and brush over meatballs. Garnish with sesame seeds and diced green onions.
Enjoy meatballs with rice, or in a hoagie with some lettuce!

Red Robin Honey Mustard Poppy Seed Dressing

Recipe found here.

2/3 cup Mayonnaise
2 tablespoons Sugar
2 tablespoons Honey
1 tablespoon Mustard
1 tablespoon Dijon Mustard
1 tablespoon White Vinegar
1 tablespoon Vegetable Oil
3/4 tablespoon Poppy Seeds

Combine all ingredients in a mixing bowl. Whisk to combine.
Store in a tightly sealed container, in the refrigerator, until ready to serve up to a week.

Red Lobster’s Alfredo Sauce

Recipe found here.

1 pint of Half and Half
1 stick of unsalted Butter
2 tablespoons Cream Cheese (See Note Below)
1/2 – 3/4 cup Parmesan cheese
1 teaspoon Garlic powder
Salt and freshly ground Black Pepper to taste

In a saucepan melt butter.
When butter is melted add the cream cheese.
When the cream cheese is softened add heavy cream and the Parmesan Cheese.
Add Garlic Powder and stir well.
Simmer this for 15 – 20 minutes on low.
Season with salt and pepper to taste.
Pour over pasta and any extras you care to include.

Note - True Alfredo Sauce does not usually contain cream cheese, but it does help thicken the sauce up. You can leave it out without much difference to the taste, just be prepared to stay with the sauce a little longer to thicken it.

Red Lobster Parmesan Crusted Tilapia/Fish

Recipe found here.

 

4 5-6oz each Tilapia Fillets
Non-stick Cooking Spray
1/2 pound Linguini
Freshly shredded Parmesan Cheese to serve

Parmesan Crust
1/2 cup Panko Bread Crumbs
1/2 cup freshly shredded Parmesan Cheese

Parmesan Base
1/2 cup freshly shredded Parmesan Cheese
1 tablespoon Parsley dried
10 ounces Alfredo Sauce, store bought or homemade 

Parmesan Cream Sauce
2 tablespoons chopped fresh Basil
1/4 cup Chablis or Chardonnay Wine
1/4 cup Half and Half

Preheat oven to 425°F.
Prepare pasta according to package directions. Drain. Set aside.
Spray a 9 X 13-inch baking dish with non-stick cooking spray.
Place tilapia fillets in the dish. Set aside.

Parmesan Crust
In a small bowl, add panko bread crumbs and 1/2 cup Parmesan cheese Mix well. Set aside.

Parmesan Base
To a medium bowl add 1/2 cup Parmesan cheese, parsley and prepared Alfredo sauce. Stir to mix well.
Remove 1/2 cup of the mixture (reserving the rest to make the Parmesan Cream Sauce).
Brush removed 1/2 cup onto tilapia, making a thick, even covering on the fish.
Evenly sprinkle Parmesan crust mixture over the top of the fish.

Cook
Place dish on the top shelf of the preheated oven. Bake 15-20 minutes or until fish reaches 140-150°F and the crust is golden brown.

Parmesan Cream Sauce (Prepare while fish is baking)
Place reserved Parmesan base in a medium sauce pan.
Add basil, wine and Half and Half.
Place pan over medium heat and cook, stirring often, until sauce is simmering.
Toss the Parmesan cream sauce and the prepared linguini together in a large bowl.

Serving
Place 1 tilapia filet on each serving plate.
Spoon a helping of linguini beside it.
Sprinkle with additional Parmesan cheese, if desired.

Chick-fil-A Sauce

Recipe found here.

1/4 cup Mayonnaise

2 tablespoons BBQ Sauce

2 tablespoons Honey
1 tablespoon prepared Mustard
2 teaspoons Dijon Mustard
2 teaspoons freshly squeezed Lemon Juice

In a small bowl, add all ingredients.
Mix well.
Store in a tightly sealed container, in the refrigerator, for at least 2 hours or until ready to serve. 

Can be kept for up to 2 weeks.

 

Bubba Gump Shrimp Co Orange Dipping Sauce

Recipe found here.

1/4 cup Orange Marmalade
1/2 teaspoon Cajun Seasoning to taste

Mix together orange marmalade and Cajun seasoning, adding more Cajun seasoning to taste, if desired.

Rudy's BBQ Sause

Since leaving Texas, it's been hard not having a good bbq place with good sauce. We are not fans of NC sauce. We need to make this and compare it to our last bottle. If it's not good then we'll keep searching for a recipe and we'll keep buying it from Texas!

8 ounces homemade or canned Tomato Sauce
1/2 cup Ketchup
1/2 cup Brown Sugar
2 1/2 tablespoons White Vinegar
2 tablespoons Worcestershire Sauce
2 tablespoons freshly squeezed Lemon Juice
1 teaspoon Garlic Powder
1 teaspoon freshly cracked Black Pepper
1/4 teaspoon Cumin
1/8 teaspoon Cayenne Pepper

Add all ingredients to a large cooking pot or Dutch oven. Mix well.
Place pan over medium low heat. Cook, stirring occasionally, for 30 minutes.
Remove pan from heat and allow to cool before placing in a sealable jar or container.
Store, tightly sealed, in the refrigerator for up to 6 weeks.

Famous Dave's Bread Pudding with Praline Sauce

I've never heard of this place but the picture shared looks delicious.

1 loaf Cinnamon Swirl Bread
2/3 cup Golden Raisins
1 1/2 cups Sugar
4 cups Milk
2 cups Heavy Whipping Cream
1/4 cup Vanilla Extract
8 Eggs beaten
1 teaspoon Cinnamon
Famous Dave's Praline Sauce (Recipe Below)

Coat bottom and side of a 2-inch deep (very large) baking dish heavily with butter.
Tear bread (including ends) into 1-inch pieces.
Mix with raisins and spread it evenly in the prepared dish; be sure to turn as much of the crusts side down as they tend to burn easily
Whisk sugar, milk, whipping cream, vanilla, eggs and cinnamon until blended.
Pour over bread mixture.
Place baking dish in a 4-inch deep baking pan. Add water to reach halfway up side of the baking dish. Bake for 1 hour in 325°F oven.
Remove from water bath and let stand until completely cold.
Spoon into dessert bowls, warm in the microwave and drizzle with warm Famous Dave's Praline Sauce Below
Top with whipped cream and add a scoop of ice cream.

Praline Sauce

2 cups unsalted Butter cubed
1 1/2 cups chopped Pecans
3 pounds Light Brown Sugar
1 1/2 cups Heavy Whipping Cream
1/2 teaspoon Cinnamon
2 1/2 cups Sour Cream
1 1/2 teaspoon Vanilla Extract

Heat 1 cup butter in large saucepan until melted.
Add pecans and mix well.
Bring to a boil. Cook until pecans begin to change color. Mixture will foam over, so use a large saucepan.
Add remaining butter and mix well. This will cool the pecan mixture and stop the cooking process.
Remove from heat.
Combine brown sugar, whipping cream and cinnamon in a saucepan and mix well. Do not beat after you add whipping cream, just mix.
Cook over low heat until blended, stirring constantly; increase heat--but be sure NOT to let it boil.
Cook to 230°F on a candy thermometer.
Stir in pecan mixture.
Add sour cream and vanilla and mix well.
Remove from heat.

Jani's Salsa

6 fresh big tomatoes
1/8 of a large onion
1 cup fresh cilantro
1/8 c jalapeno
squeeze of lemon juice
salt/pepper
Blend until you like the consistency.

Enchilada Sauce - Red, Heather

http://sprittibee.com/2006/09/home-made-cheese-enchiladas.html

Enchilada Sauce - Red

While waiting on Spritti Bee to share her recipe, we went on a hunt for an enchilada sauce. After looking at a few recipes we chose this one of Emeril's. Like most of the recipes we find, we did our own tweaking to it and utilized items we had on hand. For us, the recipe was a bit too spicy. Not that we don't like spicy but we found we couldn't taste anything else because the chili powder was so heavy. Next time we're thinking of cutting the chili powder in half. Below is what we made; we tripled his recipe and made 20 enchiladas. We did have sauce leftover but not enough to make 20 again.

1 stick butter
3 tablespoon flour
3/4 cup chili powder (use less next time for less spice)
6 cups chicken stock
28oz pureed tomato
3 teaspoon dried oregano
3 teaspoon ground cumin
1½ teaspoon salt

In a medium saucepan melt butter, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute.
Add chili powder and cook for 30 seconds.
Add stock, tomato puree, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings.