Sandra Lee Hollandaise Sauce Food

CRISPY SALMON CROQUETTES WITH REMOULADE SAUCE

Steps:

• For Remoulade:
• Combine all the remoulade ingredients, except scallions in a bowl and stir together with a fork to help break up the capers. Mix in scallion and set aside.
• For Croquettes:
• Using a fork flake the salmon meat away from the skin. Discard skin.
• In a medium bowl, beat egg. To the egg, add the fish fry mix, salmon, hot sauce, and 1/4 cup of remoulade sauce. Mix well to combine. Form into 8 patties.
• Pour the remaining fish fry mix into a pie dish or onto a dish. Coat the patties in the remaining fish fry mix and set aside.
• In a large skillet, heat a thin layer of oil over medium to medium-high heat. Without crowding pan, cook patties until golden brown, about 3 to 4 minutes per side.
• Serve croquettes hot with remaining remoulade sauce.

HOLLANDAISE SAUCE

Steps:

• Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
• Brown the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler. Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain. To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with chopped parsley.
• Yield: 4 servings

EGGS BENEDICT

Steps:

• Preheat oven to 325 F degrees.
• Slice croissants horizontally and place all 4 on a baking sheet.
• Fill a medium-sized frying pan halfway with water. Over medium heat, bring water to a simmer. Add white vinegar to water. Do not let water boil. Working with 1 egg at a time, crack egg into a small bowl and slide into simmering water. Simmer eggs 3 to 5 minutes, or until whites are cooked and yolk is still soft. Transfer eggs with slotted spoon onto a plate.
• TIP: Eggs can be pre-cooked and refrigerated to this point. Reheat by sliding egg into simmering water for 1 minute at time of service.
• In a small saucepan, add hollandaise packet to the milk. Add the chives and tarragon. Heat thoroughly over low heat, stirring constantly. Remove from heat. Set aside.
• Separate croissant halves and place together forming a circle, cut-side up. Top each half with a slice of prosciutto and a poached egg. Spoon hollandaise sauce over the top of the egg. Garnish with tarragon leaves.

SANDRA LEE HOLLANDAISE SAUCE

Steps:

• Into a blender, place yolks, lemon juice, and cayenne pepper.
• Pulse for 10 seconds.
• Add butter and pulse for 10 seconds.
• Serve immediately over beef, chicken, eggs, omelets, potatoes, rice, turkey or vegetables.

ARTICHOKE AND GARBANZO BEAN DIP - SANDRA LEE

Steps:

• In the work bowl of a food processor, combine beans and artichoke hearts. Pulse until finely chopped. Add Italian dressing mix. Pulse to combine. With the food processor running, add olive oil in a slow, steady stream. Add lemon juice and pulse until desired consistency is reached. Serve with French bread rounds, cherry tomatoes, carrot sticks and asparagus spears, if desired. Or you can just serve with pita chips or crackers.

CRAB CAKES WITH SASSY TARTAR SAUCE - SANDRA LEE

Steps:

• Mix crabcakes ingredients, except crackers and oil. Form six (6) crab cakes, about 2.5 in diameter.
• Crush saltine crackers in a plastic bag and place in shallow dish. Cover crab cakes with the crumbs.
• In large skillet over medium heat, ad enough oil to cover the bottom of the pan. Fry in batches in hot oil, about 3 minute per side or until just golden rbown. Transfer to a plate lined with a paper towel.
• Mis sauce ingredients and serve.

ZUCCHINI ROUNDS SIDE DISH ( SANDRA LEE - SEMI-HOMEMADE )

Steps:

• Preheat oven to 425°.
• Spray a rimmed baking sheet with nonstick cooking spray.
• In a large bowl, combine zucchini, Italian seasoning, olive oil, cheese, salt, and pepper.
• Spread zucchini in a single layer on prepared baking sheet.
• Bake for 8 to 10 minutes, turning once.
• Serve immediately.

CREAMY MUSTARD SAUCE

Steps:

• In a small saucepan, mix cream, mustard, and pepper.
• Simmer until sauce thickens slightly, stirring constantly, about 1 minute.
• Season to taste with salt.

SLOPPY JOES ( SANDRA LEE, SEMI-HOMEMADE )

Steps:

• In a large skillet, cook ground beef over medium-high heat for 4 to 6 minutes, or until browned and crumbly; drain.
• Stir in 1 cup water, tomato paste, barbecue sauce, and soup mix until combined.
• Bring to a boil; reduce heat, and simmer for 4 to 5 minutes, or until thickened.
• To serve, spoon ground beef mixture evenly over bottom halves of buns. Top each with 1/2 cup coleslaw. Cover with top halves of buns.
• Serve immediately.