Eggs Benedict Recipe

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.

Homemade Buttermilk Ranch Dressing Recipe

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.

St. Hubert’s Gravy Recipe

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.

Horseradish Sauce Recipe

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.

Arby's Horsey Sauce Recipe

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!

Mushroom Gravy Recipe

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.

Vegetarian Gravy Recipe

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. 

Hot Mustard Recipe

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

Directions

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.

Baked Shrimp Creole Recipe

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.