Ingredients

• Water
• Vinegar
• 8 eggs
• 4 whole wheat English muffins, split and toasted
• 8 slices lean back bacon

Ingredients (Hollandaise Sauce)

• 1/2 cup )butter, melted
• 3 egg yolks
• 1 tbsp lemon juice
• Pinch cayenne pepper or dry mustard

Instructions

1. Prepare Hollandaise sauce according to directions below. Set aside while poaching eggs.
2. Fill saucepan with about 3 inches (8 cm) of water. Add a splash of vinegar. Heat until water simmers gently. Break cold egg into small dish or saucer. Holding dish just above simmering water, gently slip egg into water. Repeat for remaining eggs. Cook in barely simmering water until whites are set and yolks are cooked as desired, 3 to 5 minutes. Remove eggs with slotted spoon and drain well on paper towel.
3. Top each English muffin half with slice of back bacon, a poached egg and 2 tbsp (30 mL) Hollandaise sauce.

Instructions (Hollandaise Sauce)

1. In top of double boiler, whisk together butter, egg yolks, lemon juice and cayenne pepper. Cook over simmering water, stirring constantly until thickened, 10 to 12 minutes.

Note:

• Instead of back bacon, use ham.
• Hollandaise sauce may be frozen. To use, thaw in refrigerator. Warm in double boiler over hot (not boiling) water, stirring constantly. If sauce should separate, use procedure described above.

Ingredients

• 1/2 - 3/4 cup well-shaken buttermilk
• 2-3 tablespoons sour cream
• 1-2 tablespoons mayonnaise
• 1 teaspoon finely chopped fresh tarragon, dill, parsley, chives or celery leaves (or a combination)
• 1 clove garlic, finely minced with a microplane grater
• 1/2 teaspoon Dijon mustard
• few dashes Tabasco sauce (or hot sauce of your choice, but a little vinegar is what you're looking for)

Directions

1. Combine all ingredients into a mason jar.
2. Blend using a hand blender.
3. Open, taste, season to taste with salt and plenty of fresh black pepper.
4. Blend again using your hand blender.  Then seal the lid.

Ingredients

• Fresh mushrooms - 1/2 pound, chopped
• Green onions - 2, chopped
• Butter- 1/4 cup
• Parsley - 1 tablespoon, chopped
• White wine - 1/2 cup
• Marinade - 1/2 cup
• Tomato sauce - 1 tablespoon
• Brandy - 2 tablespoons

Directions

1. In a skillet, sauté mushrooms and onions in butter until slightly tender.
2. Stir in rest of the ingredients; allow to simmer for a few minutes.

Heidi at 101 Cookbooks has an amazing looking Horseradish Sauce recipe that can go with a lot of things.  Looks fantastic and worth checking out.

This recipe is way simpler than I thought it would be and tastes just like it does at Arby's.  Enjoy.
Ingredients

• 1 cup mayonnaise 
• 3 tablespoon bottled horseradish cream sauce
• 1 tablespoon sugar

Directions

1. Mix all well. Keep refrigerated, tightly covered to use in 2 weeks. Do not freeze.  
2. Enjoy on everything!

Ingredients

• 3/4 cup white or button mushrooms, chopped
• 1 small yellow or white onion, minced
• 1/4 cup vegan margarine
• 2 1/2 cups vegetable broth
• 2 tbsp soy sauce
• 1/4 cup flour
• 1 tbsp poultry seasoning (or 1/2 tsp each of sage, thyme and marjoram)
• salt and pepper to taste

Directions

1. In a large skillet, melt the vegan margarine and add onion and mushrooms. Sautee for just a minute or two over high heat.
2. Reduce heat to medium and add vegetable broth and soy sauce. Slowly add flour, stirring well to combine and prevent lumps from forming. Bring to a simmer or a low boil, then reduce heat.
3. Add poultry seasoning, salt and pepper, stirring consistently. Allow to cook for 8-10 minutes, stirring regularly, until gravy thickens.

Ingredients

• 2 tbsp margarine
• 1 onion, diced
• 2 tbsp flour
• 1 tsp garlic salt
• 2 tbsp cornstarch
• 1 1/2 cups vegetable broth
• 2 tbsp soy sauce
• 1 tbsp nutritional yeast (optional)

Directions

1. Heat the margarine over medium heat in a large skillet and sauté the onion for 2 minutes. Add the flour and garlic salt and sautee for 5 more minutes.
2. Add the vegetable broth and cornstarch, stirring to mix the cornstarch well. Bring to a boil, then reduce to a simmer, stirring frequently to make sure no clumps are formed.
3. Add the nutritional yeast and soy sauce and reduce heat. Cook for one more minute, stirring. 

Ingredients

• 1/2 cup water
• 1/2 cup corn syrup
• 1/3 cup plus 1 tablespoon white vinegar
• 2 tablespoons ground dried mustard 
• 4 teaspoons cornstarch 
• 1 tablespoon granulated sugar 
• 1 tablespoon vegetable oil 
• 1/2 teaspoon turmeric 
• 1/2 teaspoon salt 
• 10-14 drops habanero hot sauce

1. Combine all ingredients in a small uncovered saucepan. Whisk until smooth.
2. Turn heat to medium and bring mixture to a boil, stirring often. Sauce should thicken in 2 to 3 minutes after it begins to boil. Remove sauce from heat and chill in refrigerator in a covered container.

Makes 1 cup.

Ingredients

• 2 eggs, slightly beaten
• 2 cup shrimp, shelled/deveined
• 1 x oil
• 1 x pepper to taste
• 1/4 cup of water
• 2 cup of cornflake crumbs
• 1 x salt to taste

Shrimp Sauce Ingredients

• 1 cup chill sauce
• 1/4 cup Pickle relish
• 1/2 teaspoon mustard, prepared
• 1 tablespoon lemon juice
• 1 cup of mayonnaise
• 1 egg, hard-cooked, chopped
• 1/2 teaspoon onion, grated

Directions

1. Beat eggs slightly with water.
2. Dry shrimp on paper towels; dip first into crumbs, then eggs, then into crumbs again.
3. Place shrimp in well-oiled shallow baking pan so they do not touch; sprinkle with salt and pepper.
4. Turn once with a broad spatula so that both sides are oiled. Bake in preheated 450'F. oven 6 to 8 minutes.
5. Serve with Shrimp Sauce or your favorite sauce.

Shrimp Sauce Directions

1. Combine all ingredients; chill.
2. Serve with baked or broiled shrimp.

NOTE: You may prefer broiled shrimp. Follow the same recipe, but cook only 2 minutes on each side under the broiler.

Ingredients

• 1/2 cup of butter, room temperature
• 3/4 cup Shredded Cheddar Cheese, at room temperature, (3 oz)
• 3 drops of hot pepper sauce
• Salt to taste

Directions

• In a blender or food processer fitted with metal blade, combine all ingredients. Scraping container often, processs until almost smooth.
• Cheese will retain some texture. Spoon into small serving dish. Cover and refrigerate. Let stand at room temperature 20 to 30 minutes before serving. Makes about 3/4 cup.

Variation

• Substitute 3/4 cup (3 oz) shredded Swiss cheese or 1/4 cup (1 oz) crumbled Roquefort or Blue cheese for the cheddar cheese. Add 1 teaspoom crumbled
• dried herbs.

Ingredients

• 3 quarts Unsweetened Applesauce
• 2 pounds Granulated Sugar
• 1 pound Brown Sugar
• 3/4 cup Apple Cider
• 1/2 teaspoon Nutmeg
• 1/4 teaspoon Allspice
• 3/4 teaspoon Cloves
• 3 teaspoons Cinnamon

Directions

1. The thicker skinned, late Summer and Fall apples produce a grainier texture that’s best for applesauce.
2. Stir applesauce, sugars, and cider together and cook in a slow oven (325 deg F.) for 3 hours, stirring occasionally. Add spices. Return to oven and cook 1 hour more. Apple butter requires long, slow cooking. (Can also be made in a crockpot.)

Ingredients

• 1/2 cup dry mustard, preferably imported
• 1/2 cup hot tap water
• 1/2 cup white wine vinegar or rice vinegar
• 2 teaspoons kosher salt
• 1 Tablespoon bottled hot grated horseradish
• 1 clove garlic, peeled and sliced
• 1 teaspoon white granulated sugar
• 6 whole black peppercorns, crushed in a mortar, or pinch of ground black pepper
• 2 whole allspice berries, crushed in a mortar, or small pinch ground allspice
• A little dry white wine, or additional white wine vinegar if needed

Directions

1. In a small bowl, whisk together dry mustard and hot water until smooth. Let sit, uncovered, for 20 minutes, stirring twice as it sits.
2. Place wine vinegar or rice vinegar, salt, horseradish, garlic, sugar, peppercorns, and allspice in a food processor or heavy-duty blender. Process until garlic and horseradish are pureed. Extract liquid by pressing through cheesecloth or a very fine strainer. Discard solids.
3. Add the spice liquid to the mustard in the top of a double-boiler. Stir constantly while cooking, about 5 minutes. It should thicken up. Remove from heat and let cool. It will thicken up even more as it cools.
4. Taste and add more of the bottled horseradish to suit your tastes. If it is too thick, add a few drops of white wine or wine vinegar.
5. Seal horseradish mustard in an airtight jar and refrigerate.

Yield: about 1/2 cup

Ingredients

• 1 cup peeled and cubed horseradish root
• 3/4 cup white vinegar
• 2 teaspoons white sugar
• 1/4 teaspoon salt

Directions

1. In an electric food processor or blender, process horseradish root, vinegar, sugar and salt. 
2. Carefully remove the cover of the processor or blender, keeping your face away from the container.
3. Cover and store the horseradish in the refrigerator.

Make Alfredo sauce just like the Olive Garden.

Ingredients

• 1 pint of heavy cream
• 1/4 pound of butter (one stick)
• 2 tablespoons cream cheese
• 3/4 cup Parmesan cheese - do not use cheese that has been pre-shredded or pre-grated
• 1 teaspoon garlic powder

Directions

In a saucepan, combine butter, and heavy cream. Simmer until all is melted and mixed well. Add the Parmesan cheese and garlic powder. Simmer for 15 to 20 minutes on low. You may wish to add a little salt and pepper. I have made this with half and half, but we prefer the heavy cream.

Do not use plain milk

If the sauce is a little thin, add cream cheese in after you have finished the Parmesan cheese. Add cream cheese and whisk until the sauce thickens.

Give your mayonnaise some zip.

Ingredients

• 1/4 cup mayonnaise
• 1 tablespoon Thai Kitchen® Spicy Thai Chili Sauce

Directions

1. MIX mayonnaise and chili sauce in small bowl. Cover.
2. REFRIGERATE until ready to serve. Use as a spread for sandwiches.

Makes 1/4 cup.

Ingredients

• 1/3 cup of Tequila
• 2 tablespoons of Worcestershire sauce
• 1 tablespoon of cayenne pepper
• 2 of cloves garlic

Directions

1. Combine the tequila, Worcestershire sauce, cayenne pepper, and garlic in a blender; blend until smooth. Place the steak on a plate; pour marinade over the steak. Place in refrigerator at least 8 hours or overnight.

A lot of people love our Caesar Salad.  This is Jordon’s recipe and is really quite simple.  The one thing you do need is really fresh ingredients.

• 1 cup of vegetable oil
• 1 clove of garlic
• 1 large egg
• 1/2 teaspoon of lemon juice

Blend together until creamy.  If dressing doesn’t thick and creamy, it means your ingredients aren’t fresh and you don’t want to use it.

Before I make the dressing, I cook up some tender bacon, chop of the romaine lettuce, and toss on some croutons and I am set.

Jordon doesn’t like spaghetti.  He had it too much as a kid and doesn’t enjoy it any longer.  If forced to, he’ll eat it but it’s not his favourite.  While in Winnipeg recently, he ate at the Old Spaghetti Factory at The Forks.  He was quite surprised to see a clam sauce offered instead of a traditional spaghetti sauce and after ordering it, fell in love with it.  I think you will as well.

Ingredients

• 3 ounces butter
• 2 cloves garlic, finely chopped
• 1/2 medium onions, finely chopped
• 3 stalks celery, finely chopped
• 3 tablespoons flour
• 3 (6 ounce) cans clams, chopped
• 1 quart half-and-half
• 1/4 teaspoon ground thyme
• 1 teaspoon salt

Directions

1. Combine butter, garlic, onion and celery in a saucepan.
2. Braise over medium-low heat until tender but not brown.
3. Add the flour, and mix to make a roux.
4. Drain clams, reserving juice.
5. In a separate saucepan, combine clam juice, half-and-half, thyme and salt.
6. Heat until just below boiling.
7. Add to roux, and cook until sauce thickens.
8. Add clams, stirring gently to mix through out the sauce.
9. Serve over noodles.

Ingredients

• 1 1/3 cups warm water
• 3 tablespoons olive oil
• 4 cups flour
• 1 teaspoon salt
• 2 teaspoons oregano
• 3 tablespoons powdered milk
• 2 teaspoons yeast

Topping

• 2 tablespoons dry parmesan cheese
• 1 tablespoon garlic powder
• 1 tablespoon garlic salt
• 1 tablespoon onion powder
• 1 tablespoon oregano
• 1/4 cup olive oil

Directions

1. Add the dough ingredients to the bread machine in the order given, and set to first rise. When this has finished, roll the dough out into a rectangle which is 1/2-3/4 inch thick. With a pizza cutter, cut the dough into 1x4 inch strips.
2. Place on greased cookie sheets and allow the bread sticks to rise until doubled. Meanwhile, stir the topping seasonings together with the parmesan cheese.
   Brush the breadsticks heavily with olive oil. Sprinkle with the topping. I use an empty spice bottle to shake it on evenly.  Bake the bread sticks at 350As°F for 12 to 15 minutes until golden. Serve warm with Dipping Sauce. SERVES 12

Pizza Dipping Sauce Recipes

Special Garlic Sauce Recipe

Ingredients

• 1/2 cup margarine spread
• 1/4 teaspoon garlic powder

Directions

1. Combine ingredients in a small bowl.
2. Microwave on 1/2 power for 20 seconds. Stir.

Makes 1/2 cup.

Cheese Sauce Recipe

Ingredients

• 1/2 cup milk
• 2 teaspoons cornstarch
• 1/4 cup Cheez Whiz
• 2 teaspoon juice from canned jalapenos (nacho slices)

Directions

1. Combine cornstarch with milk in a small bowl and stir until cornstarch has dissolved.
2. Add Cheez Whiz and stir to combine. Microwave on high for 1 minute, then stir until smooth.
3. Add juice from jalapenos slices, and stir.

Makes 1/2 cup.

Pizza Sauce Recipe

Ingredients

• 1 10 3/4-ounce can of tomato puree
• 1/4 cup water
• 1 tablespoon sugar
• 1 teaspoon olive oil
• 1/4 teaspoon lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon oregano
• 1/8 teaspoon basil
• 1/8 teaspoon thyme
• 1/8 teaspoon garlic powder

Directions

1. Combine ingredients in a small saucepan over medium heat. Bring to a boil.
2. Reduce heat and simmer for 15 to 20 minutes. Makes 1 cup.

Ingredients

• 1 Tablespoon Dijon mustard
• 2 Tablespoons French's prepared mustard
• 2 Tablespoons Heinz 57 sauce
• 1/4 Cup Mayonnaise
• 1/4 Cup Sour cream

Mix all, cover and refrigerate to use within 30 days