Mayo Variations

Mayo Variations
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Making mayo is not something I have done, nor is it covered here in this, these are just variations you can add to mayo you bought or mayo you have made, enjoy.
Mayo Variations
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Making mayo is not something I have done, nor is it covered here in this, these are just variations you can add to mayo you bought or mayo you have made, enjoy.
Ingredients
Fresh Herb Mayo
Caper Dijon Mayo
Horseradish Mayo
Chili Lime Mayo
Bacon Chive Mayo
  • 3 1/2 cups mayo
  • 3 slices bacon cooked crispy and finely chopped
  • 1 1/2 tablespoon chives chopped
Servings:
Instructions
  1. For each variation, just stir in the ingredients, cover and store in the fridge until use.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Real Homemade Ketchup

Real Homemade Ketchup
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This does sound like ketchup recipe. This uses a slow cooker to prepare, this does take some time to prepare though.
Cook Time
10 hours
Cook Time
10 hours
Real Homemade Ketchup
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This does sound like ketchup recipe. This uses a slow cooker to prepare, this does take some time to prepare though.
Cook Time
10 hours
Cook Time
10 hours
Ingredients
Servings:
Instructions
  1. Add all ingredients to your slow cooker and mix. Set to High setting without using the lid, until mixture thickens, about 10 hours. Stir occasionally.
  2. Blend with an immersion mixer until smooth, about 30 seconds.
  3. Strain ketchup through a fine mesh strainer to remove seeds. Pour into a jar and when room temperature, seal jar and store in the fridge.
Recipe Notes

Low cost.

Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.

Taquería-Style Pickled Jalapeños and Carrots

Taquería-Style Pickled Jalapeños and Carrots
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These sound wonderful for tacos or burritos. I am currently waiting on some jalapeno peppers to grow.
Servings Prep Time
2 pints 5 minutes
Cook Time
15 minutes
Servings Prep Time
2 pints 5 minutes
Cook Time
15 minutes
Taquería-Style Pickled Jalapeños and Carrots
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These sound wonderful for tacos or burritos. I am currently waiting on some jalapeno peppers to grow.
Servings Prep Time
2 pints 5 minutes
Cook Time
15 minutes
Servings Prep Time
2 pints 5 minutes
Cook Time
15 minutes
Ingredients
Servings: pints
Instructions
  1. Heat a splash of olive oil in a large non stick pan, then add the onion and garlic, saute for a few minutes, then add the peppers, carrots, oregano, peppercorns, and bay leaf. Saute for just a few minutes.
  2. Add the vinegar, water, and sea salt. Bring to boil the reduce to a simmer and cook for 10-15 minutes, stirring occasionally or until the peppers turn to an army green color.
  3. Fill each jar with the pepper and carrot mixture, top up the jar with the brine. Cool to room temperature, cover and store in the fridge. Can be used after a few hours but wait for a day or two for the flavor to develop.
Recipe Notes

Low cost.

Provided courtesy of good friend, Stephen Connell.
United States.

Garlic Aioli Dip

Garlic Aioli Dip
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This dipping sauce comes highly recommended so I am listing it as a stand alone recipe since this would be a great dipping sauce for many recipes. Originally listed with a Cheesy Chicken Fritters recipe on this site, shortcut to that is in the Recipe Notes section.
Prep Time
10 minutes
Cook Time
20 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Garlic Aioli Dip
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This dipping sauce comes highly recommended so I am listing it as a stand alone recipe since this would be a great dipping sauce for many recipes. Originally listed with a Cheesy Chicken Fritters recipe on this site, shortcut to that is in the Recipe Notes section.
Prep Time
10 minutes
Cook Time
20 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
Servings:
Instructions
  1. To make the Garlic Aioli dipping sauce, just add all of the aioli ingredients to a small bowl and mix together. Refrigerate until use. Enjoy.
Recipe Notes

Low cost.

Shortcut: Cheesy Chicken Fritters.

This recipe for Cheesy Chicken Fritters is from Natasha's Kitchen.

Cowboy Butter

Cowboy Butter
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Sounds really good. Serve with grilled meats like steak and chicken for dipping.
Prep Time
10 minutes
Prep Time
10 minutes
Cowboy Butter
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Sounds really good. Serve with grilled meats like steak and chicken for dipping.
Prep Time
10 minutes
Prep Time
10 minutes
Ingredients
Servings:
Instructions
  1. In a small bowl, combine butter, lemon juice, garlic, shallot, mustard, horseradish, cayenne, and paprika. Whisk to combine.
  2. Stir in parsley, chives, thyme and season with salt and pepper.
Recipe Notes

Provided courtesy of good friend, Stephen Connell.
United States.

Vietnamese Pickled Carrot & Daikon (Đồ Chua)

Vietnamese Pickled Carrot & Daikon (Đồ Chua)
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These are commonly used in banh mi sandwiches, and can be made with any vegetable, and carrot and daikon (white radish) are commonly used. You can use rice vinegar or white vinegar. Rice vinegar is more mild. The carrot and radish is pickled in as little as 30-45 minutes, and stored in the fridge for months. I have added a second method to make these, but takes 1-2 days before they are ready.
Prep Time
15 minutes
Prep Time
15 minutes
Vietnamese Pickled Carrot & Daikon (Đồ Chua)
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These are commonly used in banh mi sandwiches, and can be made with any vegetable, and carrot and daikon (white radish) are commonly used. You can use rice vinegar or white vinegar. Rice vinegar is more mild. The carrot and radish is pickled in as little as 30-45 minutes, and stored in the fridge for months. I have added a second method to make these, but takes 1-2 days before they are ready.
Prep Time
15 minutes
Prep Time
15 minutes
Ingredients
First Method
Second Method
Servings:
Instructions
First Method
  1. The measurements are just a guideline, if you are cutting up a large carrot and radish, you may need a bit more sugar, salt, and vinegar.
  2. Spread out the julienned veggys in a small glass baking dish, sprinkle enough sugar for just a light coating, sprinkle a pinch or two of salt over the veggys, and add the rice vinegar to submerge half of the veggys.
  3. Every 15 minutes stir the veggys around so the vinegar is mixed in well. In 30 to 45 minutes, you can use, store excess in a jar with all the liquid from dish, and top up to cover them with either more rice vinegar or if you used white vinegar, top up with water to dilute the strength. Store unused in the fridge.
Second Method
  1. Carrot and white radish (Daikon) julienned and ready for pickling.
  2. Fill the jar about halfway with very hot water and dissolve the salt in the water. Add part of the peppercorns and vinegar to the hot saltwater and stir.
  3. Add the julienned carrot and radish to the jar, pack in as much as you can. Add more water as needed to fill the jar and completely cover the carrot and radish.
  4. Let the jar cool down to room temp, put the lid on and refrigerate for 1 to 2 days before use.
Recipe Notes

Low cost.

Used in Recipe Listed on this Site:
Cha Lua Kimbap,
Vietnamese Sandwich (Banh Mi Cha Lua), Made it, GO-TO recipe.

Adapted from an internet recipe.

Thai Green Chili Sauce

Thai Green Chili Sauce
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Sounds good, will have to try this.
Servings Prep Time
2 cups 5 minutes
Cook Time
30 minutes
Servings Prep Time
2 cups 5 minutes
Cook Time
30 minutes
Thai Green Chili Sauce
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Sounds good, will have to try this.
Servings Prep Time
2 cups 5 minutes
Cook Time
30 minutes
Servings Prep Time
2 cups 5 minutes
Cook Time
30 minutes
Ingredients
Servings: cups
Instructions
  1. Use a mortar and pestle to pound the chilies and garlic into a rough paste.
  2. Cook the vinegar, sugar, and salt on medium heat until all the sugar is dissolved.
  3. Increase the heat and bring to a boil, once it is boiling, add the chili and garlic mixture. Reduce heat to a simmer and stir, simmer for 15-20 minutes or until the sauce reaches your desirable thickness.
  4. Remove from heat and pour the sauce into a sterilized jar. Let it cool down to room temperature, then cover and refrigerate. Can be stored in the fridge for up to a month.
Recipe Notes

Low cost.

Used in Recipe Listed on this Site:
Beer Battered Hatch Chili Rellenos.

Adapted from an internet recipe.

Oyster Crackers

Oyster Crackers
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For starters, there is no oysters in oyster crackers, never was, never will be, the name was started by the use of these crackers used with oyster stews and clam chowders. I like the taste of oyster crackers and have eaten them when I was growing up with a hearty bowl of chili. I have seen oyster crackers here one time, and they were pricey to say the least.
Servings Prep Time
2 cups 30 minutes
Cook Time
30 minutes
Servings Prep Time
2 cups 30 minutes
Cook Time
30 minutes
Oyster Crackers
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For starters, there is no oysters in oyster crackers, never was, never will be, the name was started by the use of these crackers used with oyster stews and clam chowders. I like the taste of oyster crackers and have eaten them when I was growing up with a hearty bowl of chili. I have seen oyster crackers here one time, and they were pricey to say the least.
Servings Prep Time
2 cups 30 minutes
Cook Time
30 minutes
Servings Prep Time
2 cups 30 minutes
Cook Time
30 minutes
Ingredients
Servings: cups
Instructions
  1. Preheat your oven to heat oven to 190 C, oven rack in the middle position. Measure flour, salt, sugar, and baking powder into a medium bowl and whisk to combine. Add butter and using a pastry cutter, large sturdy fork, or fingertips, work into flour until it resembles coarse meal. Add water and lightly mix dough until it comes together into a ball.
  2. Set dough on a lightly floured surface and cover with an overturned mixing bowl. Allow to rest for 15 minutes.
  3. Roll dough out on a well floured surface to a thickness of 1/8th inch. Cut dough into 1/2 inch squares, rectangles, or diamonds. Transfer pieces to a parchment-lined baking sheet and space the shapes out as much as possible.
  4. Bake until crackers are showing color around the bottom edges, about 15 minutes. Turn oven off and crack the door open about eight inches. Leave crackers inside to cool and continue to crisp, about 30 minutes. Remove from oven, season with salt, and allow to cool completely. Crackers can be stored in a sealed container for up to a week.
  5. Serve with a hearty chili, oyster stew of course, and clam chowder.
Recipe Notes

Low cost.

Next time I make a pot of chili, I am making these!

Variants: Make this your own, add some black pepper or herbs of your choice to the dough.

Adapted from an internet recipe.

Texas Roadhouse Butter

Texas Roadhouse Butter
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I have never heard of this, the restaurant chain seems to be huge from central Texas to the east coast. But then again, it has been a while since I was back in the states. Anyways, this sounds good and can be used on dinner rolls, corn on the cob, you get the idea.
Texas Roadhouse Butter
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I have never heard of this, the restaurant chain seems to be huge from central Texas to the east coast. But then again, it has been a while since I was back in the states. Anyways, this sounds good and can be used on dinner rolls, corn on the cob, you get the idea.
Ingredients
Servings:
Instructions
  1. Remove the foil from the butter and place in a mixing bowl to come up to room temperature.
  2. Add the rest of the ingredients when the butter is at room temperature using a hand mixer or electric mixer, mix to your consistency and serve or refrigerate until use. Serve with dinner rolls, corn on the cob, etc.
Recipe Notes

Low cost.

Provided courtesy of good friend, Stephen Connell.
United States.

Peppercorn Sauce

Peppercorn Sauce
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My wife and I tried peppercorn sauce on steaks about 10 years or so ago, loved the sauce but I never pursued how to actually make it. So a few day ago I found this recipe, it sounds like a good start to to be tailored, and I have a great idea on how to make this perfect using a good friend's idea using the peppercorns when cooking steak. I am going to modify this recipe slightly and will post my results when I make this.
Servings
2 1/2 cups or so
Servings
2 1/2 cups or so
Peppercorn Sauce
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My wife and I tried peppercorn sauce on steaks about 10 years or so ago, loved the sauce but I never pursued how to actually make it. So a few day ago I found this recipe, it sounds like a good start to to be tailored, and I have a great idea on how to make this perfect using a good friend's idea using the peppercorns when cooking steak. I am going to modify this recipe slightly and will post my results when I make this.
Servings
2 1/2 cups or so
Servings
2 1/2 cups or so
Ingredients
Servings: cups or so
Instructions
  1. Pan fry your steaks, then transfer to a plate, drain off the fat from the pan to a bowl and add 1 tablespoon or so of fat back to the pan and all of the peppercorns.
  2. Same pan, add the shallots and garlic and cook for 1-2 minutes to soften them. Pour in the beef stock. In a small bowl, whisk together the corn starch and the heavy cream, then whisk this into the pan and simmer on low heat until lightly thickened. Then whisk in the mustard and pour in any juices from the plate the steaks are on. Serve over steaks.
Recipe Notes

Low cost.

Adapted from an internet recipe as well as inspiration from good friend, Jerry Collins.
United States.