Right Cuisine Food and Travel

September 17th, 2009

Alfredo Cream Cheese Sauce

Alfredo sauce has long been a favorite around here, whether used on chicken, pork, pasta or vegetables. The jarred variety has become a must have item in our pantry over the past few years, however, after awhile it can become boring and trying to *doctor* it seldom works. We decided to go back to the old fashioned, made from scratch sauce we were raised with. Give it a try…it’s delicious and definitely worth the little effort it takes to make it! The cream cheese aids in thickening the sauce and gives it an extra bit of flavor.
Alfredo Cream Cheese Sauce Recipe

September 16th, 2009

Simple Cheese Sauce

My family loves macaroni and cheese, or any pasta with any cheese….truth be told, we simply love cheese in all forms. Below is a simple cheese sauce that can be used on pasta, vegetables, rice and you can even pour it on meatloaf. It’s so easy to make and the taste is so much better than the pre-made sauces we all tend to buy.
If serving more than 4, double the recipe.
Simple Cheese Sauce Recipe

September 14th, 2009

Horseradish Gravy

Yes, it really exists, and if you like your beef a bit spicy, this is a winner. Adjust ingredients according to your preference for a mild, medium or hand me the fire extinguisher gravy!
I really enjoy making various sauces and gravies since there is so little that can go wrong and so many delicious taste sensations can be conjured up by accident. Try this *gravy* the next time you want to spice up dinner…it’s sure to please!
Horseradish Gravy Recipe

August 20th, 2009

Chicken Fried Steak and Gravy

Growing up I spent a lot of summers on my Great Aunt Pearline’s farms. Those delicious times are among my fondest memories, especially the farm-hand dinners that occasionally included Chicken Fried Steak. Occasionally, because it takes time, patience and requires a bit of clean-up along the way ( or you will have flour tracked through the house and a grumpy cook ). As an adult, I still followed her recipe to the letter and probably still would but they no longer make glass cola bottles. What!!you say? Well, before Adolph’s meat tenderizer and before a meat mallet was standard in a well stocked kitchen, we tenderized meat with an empty RC Cola or Pepsi bottle ( upside down ). We pounded the round steak on both sides until our arms ached! I still think it’s the best way, but alas, glass bottles are no longer readily available.
As for clean-up, it’s not too hard, especially if you have an abundance of sturdy paper towels handy ( like Bounty and some generics ). Just wipe up after each step..it takes mere seconds. Cleaning when cooking can be overwhelming when it involves flour and grease!

Chicken Fried Steak and Gravy Recipe

July 24th, 2009

Sausage Gravy

Sausage gravy is one of our favorite comfort foods and it’s so easy to make. The flavor is easily adjustable and it can be made with whole milk, half and half or evaporated milk … whatever is on hand. Homemade is so much tastier than the canned or frozen stuff they pass off as sausage gravy in the grocery stores. Give it a try. It will keep for 3-4 days if stored properly in the fridge. (Think biscuits, gravy, microwave = midnight snack :-) )

sausage gravy

Sausage Gravy

Sausage Gravy Recipe

July 23rd, 2009

Simple Sweet and Sour Sauce

I don’t know about you but when I run across a good sweet and sour sauce I can never get enough! Instead of buying it, try making a fresh batch…it’s so easy, and hey, you have the advantage of licking the spoon and pot!

Sweet and Sour Sauce 1222035093

Simple Sweet and Sour Sauce

Simple Sweet and Sour Sauce Recipe

July 21st, 2009

Fluffy Honey Butter

Honey butter on toast, muffins, vegetables is such a delightful treat, and seems to satisfy the ever present sweet tooth around here. It’s probably the easiest recipe for anything ever and is kid friendly if you trust them with a mixer! Give this recipe a try the next time you want something different on your biscuits, muffins or pancakes.
The secret to making it fluffy( like the uber expensive honey butter in stores) is to use the whisk attachment on the mixer. This recipe is easily doubled or halved.

honey butter

Fluffy Honey Butter

Fluffy Honey Butter

July 21st, 2009

Herb Butter

Ever get tired of paying those outrageous prices for honey butter, garlic butter, herb butter and so on? While convenient to have on hand, there’s no reason you can’t make your own, and make it not only better but more cost effective. Below is an old recipe for herb butter made with cream cheese…it will keep for 3-4 weeks when stored properly and is so delicious on vegetables, breads, sandwiches; just about anything you would normally put butter on. While margarine can be substituted, you can’t quite beat the flavor of *real* butter. Try to take advantage of a good sale, buy extra and freeze so you have it on hand when you want to try something a bit more tasty or unusual with the family, or a dinner party.

herbed butter

Herb Butter

Herb Butter Recipe

July 20th, 2009

Remoulade Sauce

Once again..it’s a sauce, it’s a dip, it’s simply delicious, especially when served with seafood, chicken or fresh vegetables. Give it try the next time you feel a craving for something other than tartar sauce, or everyday veggie dip.

remoulade

Remoulade Sauce

Remoulade Sauce Recipe

July 20th, 2009

Basic White Sauce

One of the easiest and inexpensive ways to change a recipe, or liven it up a bit is learning to make a basic white sauce. It’s simple, fast and the only secret is using seasonings you and your family enjoy. White sauce can be used plain, over pasta or peas or any other vegetable, or add a package of chipped beef and pour it over toast ( long a military family staple). Give the recipe below a try and add your own special touch.

white sauce

Basic White Sauce

Basic White Sauce Recipe