CopyKat Recipes » Dips/Sauces

Raglan Road Guinness Dipping Sauce

Stephanie — Mon, 15 Mar 2010 19:59:16 +0000

Raglan Road located in Downtown Disney makes the most wonderful Guinness dipping sauce. When St. Patrick’s Day comes around people are dusting off their recipes for Irish Soda Bread, well I have the perfect dipping sauce for you. Guinness is reduced down along with sugar and makes a wonderful tangy dipping sauce for bread. I would highly recommend dining there if you can, last time I went along with my friend and her husband’s family, this place was on the Disney Dining Plan. We loved everything we tried there; we ate, and ate, and ate.
1 3/4 cup Guinness
1 3/4 cup sugar
In a medium sized pot combine the Guinness and sugar, simmer on low for approximately an hour. This mixture will reduce by at half if not more. The more this reduces the better, as you will end up with a tangy sauce. Do not walk away while this is cooking, it will bubble up while cooking, and you need to stir it from time to time so it does not bubble over the stove. Let the sauce cool to room temperature before serving. When you are ready to serve the sauce place equal amounts of the reduction and olive oil (you do not need to use extra virgin, in fact, don’t, the flavor won’t right). Dip pieces of bread into the reduction and enjoy.

Irish Soda Bread
This is not the Raglan Road’s Irish soda bread, this is an Irish Soda bread that I like to make. I couldn’t get past the delicious dipping sauce to even begin to focus on their bread. Next, time though, I will work on their bread.
3 cups flour
1/2 cup sugar
1 teaspoon kosher salt
2 1/2 teaspoons baking soda
1/4 cup cold unsalted butter cut into small pieces
1 1/2 cups buttermilk
1 tablespoon milk
Preheat oven to 350 degrees. Mix together flour, sugar, salt, and baking soda in a large bowl. Cut butter into flour mixture using a pastry blender until the butter is well dispersed and the mixture is crumbly. Add buttermilk and stir until just moistened. Knead for 1 minute on a floured surface. Shape into a ball and place into a 1 1/2 quart greased casserole. Use a sharp knife to cut and ‘X’ across the top. Brush with milk and bake for about 45 minutes tenting with foil for the last 15 minutes. Turn loaf onto a wire rack to cool.

Links of Interest
Raglan Road Bread and Butter Bread pudding
History of Guinness Beer

Sharkie’s Casa Ole Green Sauce

Stephanie — Sun, 07 Feb 2010 15:51:22 +0000

Sharkie, was our winner of our first Super Bowl Recipe contest. This is her recipe for the Casa Ole Green sauce. This isn’t the real recipe, but, we all think it tastes very much like the real recipe. If you have never had the green sauce that is in many Mexican restaurants, it is a creamy, slightly spicy avocado based sauce. I personally have had so many bowls of this sauce, the numbers reach well above the population of where I went to high school. Are you looking for something a little different when it comes to chips and salsa? If so, try Sharkie’s Casa Ole Green Sauce.

Casa Ole (a restaurant) refused to fork over their recipe for the green sauce they serve, so I set to work in the kitchen and came up with this – I think it’s exact but we shall never know unless we ever get them to relinquish their version. Mines better! *GRIN* ~ Sharkie
4 Hass avocados
1 16 ounce container sour cream
1 can Rotel tomatoes
1 tablespoon garlic powder
1 4 ounce can green chilies
2 teaspoons salt
1 teaspoon lemon juice
3 ounces cream cheese

In a food processor combine cream cheese, avocados, lemon juice, garlic powder, salt, and sour cream, process until smooth. Add in the Rotel tomatoes, and green chilies in, and pulse several times to finish the sauce. Serve with chips.

My first day without Guacamole

Stephanie — Sun, 17 Jan 2010 03:05:37 +0000

I had the pleasure of spending a week with many talented and knowledgeable food bloggers recently. We spent a week talking about so many things, how to write recipes that will make you run into the kitchen to make what we are seeing, and we spent time making new friends. One thing is for certain, I will never again be able to eat guacamole without thinking of the wonderful people I met at the food blogger camp. I will also be looking foward to the food blog camp next year!

One of the dishes we ate while we were at Club Med was the Guacamole. Guacamole in Mexico is creamy, rich, and decedent. Fresh avocados that haven’t spent their ripening time on our window sills, tomatoes that ripened on the vine, and wonderfully pungent red onions make the guacamole a dish you want to dip into at every meal. I think most of us had the guacamole three times a day. While I can’t bring back that guacamole back, we all can make guacamole fresh anytime we desire to have a taste of Mexico.

Guacamole is made with fresh avocados. Choose avocados that are firm to the touch, but have a slight give to them. Selecting avocados that are too firm will give you guacamole that isn’t very flavorful. Select the ripest tomatoes as you can.

3 Haas avocados

1 Tbsp. lime juice

1/2 medium red onion. (finely diced)

2 ripe roma tomatoes, seeds discarded, and diced

1/4 tsp. garlic powder

1/2 tsp. kosher salt

1/2 jalapeno pepper seeded and finely chopped

1 Tbsp. chopped cilantro

Wash the avocados, cut in half, and remove seed, and peel. Coarsely chop the avocados and place into a bowl. Add lime juice, stir the avocados and lime juice together, coat well, as this will help to prevent browning. Add in salt, jalapenos, cilantro, garlic powder, and gently mash the avocados breaking the coarsely chopped chunks into smaller pieces. You will want to completely mash about one-half of the mixture before adding the red onions and tomatoes. Stir to combine well. Cover bowl with plastic wrap, and refrigerate for at least 30 minutes before serving.

You can learn more about selecting the proper avocados by going to the California Avocado Commission.

Garlic Aioli – Homemade Garlic Mayonnaise

Stephanie — Sun, 14 Jun 2009 17:59:54 +0000

Garlic Aioli is so often featured in many restaurants, it is a favorite of ours because it is so wonderfully pungent and creamy. We put together this garlic Aioli, and used it to dip fresh vegetables in, and as a dipping sauce for freshly grilled meat. Mayonnaise is easy to make, when you use a mixer, and it tastes so much better than anything you can buy. Consider making your own fresh garlic aoli at home.

2 eggs

3 cloves of garlic minced fine

1 Tbsp. freshly squeezed lemon juice

1 tsp. ground white pepper

1 C. peanut oil

Combine all ingredients into blender and and puree, slowly stream in oil so it will emulsify. Season to taste with more salt and white pepper if desired. Keep refrigerated, and this will last for 2 to 3 days.

How to make Alfredo Sauce

Stephanie — Wed, 27 May 2009 12:00:03 +0000

Alfredo sauce is one of the most popular Italian sauces.

Many people rate Italian restaurants by their Alfredo sauce. Now you should know that Alfredo sauce isn’t hard to make. You can easily make a very tasty plate of pasta at home. They key is good quality ingredients. Don’t skip on the butter, heavy cream, and Parmesan cheese. While this dish may not be the healthiest choice in dining, it is a nice treat.

Do use good quality butter, and cream. I have found that buying them relatively close to before you make the dish is a good idea. Sometimes butter and cream can pick up flavors from your fridge. When it comes to the Parmesan cheese, be sure to use good quality cheese. If the cheese comes in a can, please use some fresh Parmesan cheese. You will be rewarded with a flavorful sauce if you do.

1 ½ C. Butter
2 C. grated Parmesan Cheese
1 ½ C. Heavy Cream plus 2 Tbsp.
1 lb. dried pasta

Prepare pasta according to package directions. While the pasta is cooking, melt the butter, heavy cream, and half of the Parmesan cheese, cook over low to medium heat. When the pasta is done drain and pour into a bowl. Then add the melted cheese mixture to the pasta. Combine and then add the remaining Parmesan cheese. If you like you can add some salt, and white pepper to season.

Mixing the sauce with the pasta is an Italian way to serve up this particular dish. It coats the pasta well, and gives you a delicious bit of sauce in every bite. You do not need to rinse your pasta. Following these directions you can make delicious Alfredo sauce at home.

Kenny Rogers Barbecue Sauce – while they may not be around anymore, you can make barbeque sauce just like theirs.

Stephanie — Sat, 23 May 2009 02:26:19 +0000

The chain started in 1991 and had expanded in the US and Canada, their specialized in wood roasted chicken and would go on to expand to barbeque ribs, turkey and more. While most of them have closed in the US and Canada, they are still thriving in the Philippines

1 cup applesauce
1/2 cup Heinz ketchup
1 1/4 cups light brown sugar, packed
6 Tbsp. lemon juice
salt and pepper
1/2 tsp paprika
1/2 tsp garlic salt
1/2 tsp cinnamon

1 In heavy saucepan bring mixture to boil. Stir constantly about 4 to 5 minutes. Turn heat to low and continue to stir (about 5 minutes) making sure sugar is completely dissolved.

2 Allow to cook without stirring for 15 minutes on lowest possible heat, uncovered. Transfer to top of double boiler over simmering water if to be used as a basting sauce for ribs or chicken during baking; or cool sauce and refrigerate covered to use within 30 days.

Jason’s Deli Creamy Liqueur Fruit Dipping Sauce – you can make your fresh fruit extra special with this recipe.

Stephanie — Wed, 20 May 2009 11:33:54 +0000

Serve this with fresh cut fruit and you have a delicious snack. This stays fresh for about a week in the refrigerator, so this dip will stay fresh for awhile. We are sure you will want to enjoy more fruit with this quick and easy recipe.

1 cup sour cream
1/2 cup light brown sugar
4 teaspoons Grand Marnier liqueur

Whisk together all ingredients in a medium bowl until sugar is dissolved. Chill for an hour, then stir once before serving.

Buffalo Chicken Dip – have all of the goodness of hot wings without the mess!

Stephanie — Wed, 20 May 2009 02:12:29 +0000

This dip is always a hit at every party I have taken this to. This tastes just like hot wings without the mess, and without the work. Bring this to your next party or tailgate party.

1 10 oz. can chunk chicken, drained
8 oz cream cheese
1/2 cup Franks hot sauce
1/2 cup bottled ranch salad dressing
1 c. shredded cheddar cheese

Microwave cream cheese until soft. Blend in other ingredients, breaking up chicken. Mix until smooth. Place in ovenproof dish. Bake at 350 until bubbly-about 25 minutes.

Thanks to gentlearts for sharing this recipe.

Rotel Cream Cheese Dip – A creamy twist on regular Rotel Dip. Always a hit!

Stephanie — Wed, 20 May 2009 02:04:59 +0000

This is a Rotel Dip on steroids. Cream cheese, sausage, and more make this a well flavored Rotel dip.

1 lb. ground sausage, hot or mild
2 8 ounce packages cream cheese, softened
1 8 ounce container sour cream
1 8 ounce package Velveeta
2 cans Mexican Rotel Tomatoes
3 Tbsp. diced jalapeno peppers

Brown sausage and drain.
Heat cream cheese, Velveeta and sour cream in microwave until melted. Stir in tomatoes and jalapenos. Add sausage. Pour in crock pot to keep warm. Serve with tortilla chips.

Use Mild Rotel Tomatoes and mild sausage and omit jalapenos if you prefer a milder dip.

Thanks to ohungry1 for sharing this recipe.

Clam Dip – looking for a tasty dip for chips, that is different than the same old French Onion dip?

Stephanie — Wed, 20 May 2009 01:49:59 +0000

This a family favorite my father made it, but my sister perfected it. We have it at all family functions and it’s the first to go!!

2 8oz packages cream cheese
2 small cans of clams (Snow’s is best)
2 tsp fresh lemon juice (if using reconstituted 2 1/2 tsp)
1/2 tsp sugar
1 tsp salt
1/2 tsp MSG (Accent)
8 oz sour cream

Beat cream cheese together with juice from 1 can of the clams, lemon juice, sugar, salt, and MSG until smooth.
When mixed well, STIR in sour cream and drained clams. DO NOT use a mixer at this point as the dip will turn out runny.
You may want to test dip. If more clam taste is desired stir in more clam juice to taste.
Serve with potato chips.

Thanks to Mari for sharing this dip recipe.

Great Harvest Bread Company Fruit Dip – this fruit dip contains cream cheese, orange zest and more for a lovely citrus flavor.

Stephanie — Wed, 20 May 2009 01:20:17 +0000

This is an especially tasty fruit dip, instead of just the marshmallow fluff and cream cheese, adding orange juice, ground ginger, and a touch of grated orange peel makes this dip extra special.

8 oz. package light cream cheese, softened
7 oz. jar marshmallow fluff
1 tablespoon orange-flavored liqueur or 1 tablespoon orange juice
1 teaspoon freshly grated orange peel
1/2 teaspoon ground ginger

Combine all ingredients, mixing with an electric mixer until well blended. Dip is best if chilled and made ahead so that flavors can mingle.

Mason Jar Honey Mustard – honey mustard is so versatile, and so easy to make.

Stephanie — Wed, 20 May 2009 00:24:22 +0000

Honey mustard can be used for so many things, you can top a salad with fresh home made dressing. This dressing is perfect for chicken tenders, and many other things.

1 cup Mayonnaise
1/4 Cup Dijon Mustard
1 tsp cider vinegar
1/4 tsp cayenne pepper

Whisk and serve.

Thanks to vaughn514 for sharing this recipe.

Berry BBQ Sauce – looking for a special type of barbeque sauce, check out this recipe that includes berries for that enhanced flavor.

Stephanie — Tue, 19 May 2009 23:27:58 +0000

Great easy BBQ sauce for ribs, chicken, steak or anything. I have used it as a dip for homemade French fries.

1 cup frozen marionberries or other blackberries (or 1/2 pint fresh, rinsed and drained)
3 cloves garlic, peeled
2 tablespoons red wine vinegar
1/4 cup light or dark brown sugar (not packed)
2 tablespoons light or dark corn syrup
1/2 cup ketchup
Pinch crushed red pepper flakes
3/4 teaspoon pimenton de la Vera (see note)
3/4 teaspoon coarse salt
1/4 teaspoon coarsely ground pepper
1 1/2 teaspoons unsalted butter (optional)

Puree all the ingredients in a food processor. Transfer to a small saucepan and simmer for 1 hour or until the sauce has thickened slightly. Let cool and store in a covered jar in the refrigerator for up to 1 month.

Note: Pimenton de la Vera is smoked Spanish paprika. Find it at markets that carry a wide selection of gourmet foods. Also, look in the “Mexican foods” section of your local supermarket for a fine substitute, just look for “pimenton” on the paprika pack.

Thanks to lotusfather for sharing this recipe.

Benihana’s Magic Mustard – enjoy hot mustard at home with this recipe.

Stephanie — Tue, 19 May 2009 11:46:49 +0000

There is nothing like a dinner at Benihana’s for both tasty food, and having your dinner prepared while you watch. You can enjoy their spicy Chinese style mustard any of of the week, we will show you how to make this!

3 Tbsp. powdered mustard
2 Tbsp. hot water
1/2 cup soy sauce or tamari sauce
2 Tbsp. sesame seeds — toasted
1 garlic clove

In a small bowl, blend mustard and water into a paste. Pour paste into blender container; add remaining ingredients and process about 1 minute or until smooth.

Cha-Cha-Coconuts Garlic-Mayo Dip – garlic mayonnaise goes well with so many things!

Stephanie — Tue, 19 May 2009 11:36:16 +0000

I thought it was strange when suggested by the waitress as a French fry dip, but tried it and loved it. Try it with any fried vegetables!

1/3 C Mayonnaise
3-5 finely minced cloves Garlic
1/8 tsp. fresh cracked black pepper (to taste)

Simply mix ingredients with a fork, and let stand a while for flavors to mingle. If found too strong, just add more mayo.

Thanks to Brian_of_Florida for sharing his recipe.