Anyone have a good cocktail sauce recipe?
3 years ago
Featured Answer
Sort by:Oldest
Comments (13)
Related Discussions
canning recipe for Cocktail Sauce?
Comments (6)Agreed. The commercially made products usually lose their 'punch' in a fery short time. Its due to the fact that the horseradish doesn't hold up well after being freshly made. The commercial ones add vinegar, and even some red hot pepper to help increase the boldness a bit. When I do shrimp cocktail, I mix up a couple of jars of commercial stuff, add a whole jar of horseradish if mine isn't available, as well as some celery seed, dill weed, corsely ground mustard seed, and even some fresh ground black pepper. The stuff can last about a month or two in the fridge, after that, its boldness nearly lost. If i don't want to toss it, I will add more fresh horseradish, or at least enough to open your stuffy nose... I suppose ketchup could be used, but it tends to make a sweeter sauce. Prepared horseradish is simply dug up roots, that are peeled and cleaned of all dirt, and ground up in a blender with a little added water to help the mixture to move around the blender blades. Be sure not to place uour nose over the open jar as it can cause severe agony to the nostrils.....See MoreAnyone have a good broccoli-rice casserole recipe?
Comments (8)Ha, I had the same dilemma this weekend, wanted to make "chicken divan" but didn't really know how. Googled some recipes and then realized it was going to be really tough as I didn't have chicken broth (not critical) OR white wine (pretty critical). I ended up improvising with a white sauce, onions, mushrooms and some leftover turkey gravy for a poultry taste. Lemon juice instead of wine. Added cheddar and parmesean for the cheese factor. It was good but the rice got mushy. BF liked it so next time I am going to try this recipe from my Cook's Illustrated "Cover & Bake" cookbook. P.S. Frankly I think some of their fussing is over the top and not necessary. Yes, slightly undercook the rice but I cut up the chicken and sauteed it until more or less done and it was OK. Also steamed the broccoli in the microwave. Chicken Divan Casserole from "Cooks Illustrated Cover & Bake" cookbook, America's Test Kitchen, Brookline MA, 2004. Topping: 1 cup slivered or whole blanched almonds (adjust grinding time depending on which you use, almonds should be pieces, not fine powder) 3 sliced white sandwich bread, torn into quarters 2 TBLSP melted butter, unsalted Process almonds in a food processor fitted with the steel blade until coarsely ground, 5-10 seconds. Add the bread and butter and process to a unformly coarse crumb, about six 1-second pulses. Set the this aside. Filling: Salt to taste 1 med. bunch broccoli (~ 1.5 lbs.), florets trimmed to 1 inch pieces, stalks peeled and chopped medium sized. 1 TBLSP olive oil 1 med. onion, minced 1 1/2 cups long grain white rice (I never use white rice) 3 1/2 cups water (or broth, IMHO) 4 TBLSP unsalted butter 1/4 cup all purpose flour 2 cups low sodium chicken broth 3/4 cup heavy cream (I almost always use half and half) 6 oz. sharp cheddar, grated (~ 2 cups) 1 oz. Parmesean cheese, grated (~1/2 cup) 1/8 tsp. cayenne pepper 2 lbs. boneless, skinless chicken breasts, trimmed of excess fat 1 lemon cut into wedges Note: splash of white wine, just IMHO. Steam or parboil broccoli for 1 minute. Season with salt. If parboiling, season the water with salt. Can also do in the microwave, make them just below done. In a large saucepan or dutch oven, add the oil and put on med. heat until oil is shimmering. Add the onion, broccoli stems, and 1/2 tsp. salt. (Frankly I'd add mushrooms and garlic too!). Cook until softened, about 7 minutes. Add the rice and cook stirring to coat the grains with oil, for about 1 min. Add the water and bring to a simmer. Cover, turn the heat to low, and cook until the water is absorbed and the rice is just tender. (16 min. for white rice, longer for brown). Meanwhile, melt the butter in a small saucepan over med. heat. Add the flour and cook, stirring constantly, until golden, about 1 min. Slowly whisk in the chicken broth and cream; bring to a simmer, whisking often. (Here's where I'd add a splash of white wine). Off the heat, whisk in the cheeses, and cayenne until smooth. Season with salt and pepper to taste. Cover and set aside until ready to use. Preheat overn to 400 degrees. Spread the cooked rice into a 9 x 13 inch baking dish or casserole, and arrange the broccoli florets in an even layer over the rice. Take the chicken cutlets and cut them in half widthwise (you want them very thin) and then cut these thin slices in half lengthwise, (you're making chicken "shingles"). Layer the chicken, slightly overlapping shingle-style across the broccoli, so that all the broccoli gets covered by chicken. Otherwise, according to these fussbudgets the exposed broccoli with get overdone/dried out. Pour about 2 cups of sauce over the chicken and sprinkle with the bread crumb topping. Bake until the chicken is cooked through and the edges are bubbling, 30-35 min. Cool for 10 minutes. Serve with lemon wedges, passing the remaining sauce separately. Note: I've never made this so I might just sear the chicken breasts in EVOO before shingling them just in case, since I can't seem to get chicken to cook well in my oven. But they are so thin, probably not really necessary. Overcooked chicken will get rubbery. Anyhow, I think they are on to something with this layering technique, since when I made it I just glopped everything together and smooshed it into a casserole and topped with parm. I did this mostly because I was very short on chicken, I didn't have near as much as that recipe above calls for, so I cut mine up into little chunks and added them to the rice. Oh, and I added spinach to the rice mixture too....See MoreAnyone have a good, light shrimp salad recipe?
Comments (10)Thanks to everyone who posted. I ended up making an amalgam dressing. I was going to mix mayo and chile sauce, a bottle of which I had in the pantry for just this type of occasion. Sadly I gave away all my own home canned chile sauce that I made last year. But I found a half jar of salsa in the back of the fridge, so rather than have two half used condiment jars in my tiny fridge, I dolled up the salsa. So my dressing consisted of two big dollops of mayo, two big dollops of salsa, the juice from the can of crabs, a big dash of lime juice, and a big shake of Mrs. Dash's Cajun seasoning and also some lime chile seasoning that JessyF gave me. Man I love that stuff. And a big shake of garlic powder for BF. My shrimp were tiny and I couldn't find affordable avocados so I only had half of one, so I didn't bother to make a composed salad. It was sort of clean out the fridge salad anyway, the lettuce was some less than stellar iceberg which we had languishing in the fridge. To that I added some artichoke hearts, Spanish olives and radishes for the color, a couple of scallions, two stalks of celery, the half avocado, and topped with tomatoes when served. The tomato came from the local "farm" market which is really not a farm market, and it might as well have been an apple for how "crispy" it was. I liked the salad except for the Spanish green olives. I added them because BF likes them, but come to find out, he doesn't like crab! I have never liked green olives. They weren't a bad idea, just not something I care for. Glad to know now that BF doesn't like crab, because I can save a whole lot of money not ever buying it or making him crab cakes. And now I know what to order when we go out!! Here's the pic: Next time I make shrimp salad I might try marinating the shrimp in a vinagrette, just to try something new. Or Ruthanna's remoulade, which is a great dressing for a lot of salad types!...See MoreAnyone have a really good spaghetti sauce recipe?
Comments (13)Mix in a bowl: 1 lb ground meatloaf mix (beef,pork & veal ground meat) 1/4 cup of grated Romano cheese 1 tbsp minced garlic or 1 tsp garlic salt Form into 1" meatballs Cut 1 lb sweet italian sausage into 3" long links In a 4qt saucepan: Over high heat Pour about 1/4" of olive oil (doesn't have to be EVOO(first press), regular Olive oil will do. Brown the meatballs and sausage in the pot until they are firm. Turn heat down to medium....and add: 1 large can tomato puree and stir with a spoon until the pot is glazed (all little pieces of browned meat that may have stuck to the bottom are mixed into the tomato sauce). Add and stir in: 3 cans of water (use the tomato puree can) 1 small can of tomato paste When the sauce is hot, toss in a pinch of baking soda, and stir in. The sauce will foam, stir it in and then turn heat down to low. Add: 1 diced clove of garlic Sliced button mushrooms Let simmer (no lid) for 1-2 hours. Let simmer...See More
3 years agoLike everyone said it's pretty much by taste --- ketchup, horseradish, lemon, Worcestershire, a little cayenne.
I'm another who prefers remoulade, but that's not a cocktail sauce. It is absolutely delicious with a platter of boiled shrimp. Mine does include a couple tablespoons of ketchup.
porkchop_z5b_MI thanked Judi
3 years ago
3 years agoI had no doubt the red cocktail sauce recipe was wanted. Most common across the US states.
Coastal Eastern seaside towns like where i grew up, French style and remoulade is more common. Especially the deep south around NewOrleans. It isn't fancy, just a creamy version using a bit of mayo. Often creme fraise, sour cream, greek yogurt, or simply mayo.
Similarly my small beachside boardwalk makes British fish-n-chips. Malt vinegar, homemade tatere sauce spiced and a bit pink in color. If you want ketchup, red cocktail sauce, or white tarter sauce you get the tiny Kraft packets. No judgement at all. Heavy summer tourism where some are not familiar with the local desires.
One boardwalk town an hour south has no fish-n-chips, just 'french fries' and malt vinegar is in small plastic packets.
My childhood home, where my parents are, and extended family, has a small retail seafood monger shop, ---they are a huge retail fisherman opperation suppling the entire east coast...one small retail shelf of fish fry, oyster crackers, hot sauces, and a small variety of cocktail sauces. Mostly 'French style'.
Hence my desire to share my family preferences---both sauces.
I make my own but Mom stocks the far right horseradish remoulade.
Related Stories
FARM YOUR YARDCheck Out These Recipes for Delicious Themed Edible Gardens
It’s garden-planning time! What you grow often inspires meals, but in these cases the reverse is true
Full Story
KITCHEN DESIGNKitchen Recipes: Secret Ingredients of 5 One-of-a-Kind Cooking Spaces
Learn what went into these cooks’ kitchens — and what comes out of them
Full Story
BUDGET DECORATINGThe Cure for Houzz Envy: Living Room Touches Anyone Can Do
Spiff up your living room with very little effort or expense, using ideas borrowed from covetable ones
Full Story
KITCHEN DESIGN5 Home Cooks Share Their Favorite Family Recipes
Peek inside the kitchens of these Houzz users and learn how to cook their time-tested, passed-down dishes
Full Story
EDIBLE GARDENSHow to Grow Your Own Cocktail Garden
Conceivably, anything edible could find its way into a cocktail. Why not make the route rather short?
Full Story
COMMUNITYGood Neighbors Make Her Street Feel More Like Home
A local historian, a burglary stopper and the world’s greatest grandparents have enriched this writer’s life
Full Story
DECLUTTERINGHow to Conquer Kitchen Counter Clutter for Good
Figuring out what’s taking over your work surfaces is half the battle
Full Story
HOUSEKEEPING9 Kitchen Organizing Tips to Help You Waste Less Food
Follow these simple steps to maximize your budget and turn your good intentions into good habits
Full Story
FEEL-GOOD HOME21 Ways to Waste Less at Home
Whether it's herbs rotting in the fridge or clothes that never get worn, most of us waste too much. Here are ways to make a change
Full Story
SHELTERING AT HOME15 Essentials for the Baker’s Kitchen
You can turn out delicious home-baked goods with ease when you own these utensils, tools and pans
Full StorySponsored
Leading Interior Designers in Columbus, Ohio & Ponte Vedra, Florida
gardengal48 (PNW Z8/9)