OLD SCHOOL COCKTAIL SAUCE RECIPE! | A REALLY RETRO HOLIDAY!
The holidays have begun in my world. Today is the launch of our holiday videos. Rather than separate Thanksgiving and Christmas, we have decided to simply go full throttle and do it up right. I hope you enjoy the fabulous retro recipes we plan to share this holiday season. Many of them will be from my late mother's own recipe box as a tribute to her favorite time of year.
Today we are making my favorite cocktail sauce. It is everything you want it to be. A bit sweet, a bit tangy and with just the right amount of spice and savory flavor. This is very reminiscent of a old time favorite cocktail sauce from the famous Bookbinders restaurant in Philadelphia. We love it and we enjoy it throughout the year, but especially during the holiday season when we entertain and share with friends. Perfect for a shrimp platter or cocktail or to serve with other seafood or in my case atop a delicious cold crab dip that will be coming soon to the channel!
I love this cocktail sauce recipe! It is one that my mom made growing up. It is perfect in it's simplicity and just the perfect addition to a shrimp cocktail or peel and eat shrimp platter for any holiday buffet or open house celebration. Make a big jar at the beginning of the season and you will be set for all the things that you want to enjoy it with!
This all starts out with a good quality ketchup. We use Heinz organic but you should use what you like. We also use Heinz chili sauce. This gives the cocktail sauce a lot of body and extra flavor. While you can make this sauce with all ketchup, I hope you will give the chili sauce a try because it adds so much to this! Then the usual suspects come by to play. Lemon juice, tabasco sauce, horseradish and Worcestershire. You can adjust the heat level to your preference but I do not recommend leaving out any of these ingredients because they are all integral to the end product. There will just be something missing if you leave it out.
This is, hands down the best cocktail sauce you can make. It is so much better than buying premade and it has such a fresh taste. You probably have everything you need to make this and even if you don't have fresh lemons and choose to use bottled lemon juice, no judgement here. I have done it and it tastes great!
I hope you will give this cocktail sauce recipe a try for the holidays and beyond and I hope you love it!
Happy Eating!
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Vegan Mexican Bread of the Dead | Pan de Muerto vegano
Vegan Pan de Muerto | Mexican Bread of the Dead
(Version en Español comienza al minuto 5:00)
Dia de los Muertos is celebrated from late October through November 2nd.
????November 1st is dedicated to children that have passed away.
????November 2nd is dedicated to the adults that have passed away.
????Instagram:
????Recipe
*Activating the yeast:
1/2 cup Vegan milk, warm (I used almond milk, unsweetened, no added flavor)
2-1/4 tsp Activated Dry Yeast
1 Tbsp Sugar
Heat up vegan milk until the temperature is warm, dissolve sugar in the milk. Mix in the active yeast.
Place somewhere warm, until it doubles in size and bubbles, this step takes about 15 minutes give or take.
*Dry Ingredients:
3 cups All purpose flour (468 grams) *Sift flour
1/2 cup Sugar
1/2 tsp Sea salt
1/8 tsp Cinnamon powder
2 tsp Orange zest from 1 orange
*Wet ingredients at room temperature:
1/2 cup Vegan butter
1/2 cup Unsweetened apple sauce (This ingredient acts as 2 vegan eggs in this recipe)
1/2 tsp Orange blossom water *If you don’t have this ingredient you can sub for vanilla extract.
Start with 1 cup of flour add the sugar, salt and cinnamon powder, mix.
Add the activated yeast, slowly add the remaining flour as you mix and knead.
Mix in the apple sauce, butter, orange blossom water and orange zest, continue to knead.
Knead until all of the ingredients are well incorporated, the dough should feel soft and spongy.
If kneading by hand this step my take up to 20 minutes give or take.
*Next Form a ball with the dough, place the dough ball in a large bowl that has been greased.
Cover with sera wrap, set somewhere really warm, until it doubles in size, this could 1 to 2 hours depending on how warm your kitchen/house is.
*When your dough doubles in size transfer it to a clean surface.
Knead into a log shape, cut/divide into even pieces, form balls with each piece (mine weighed a little over 7oz each) *The bigger the softer the bread will be.
Separate one of the dough balls and divide into 3 little balls *per bread; shape 2 of the little balls into finger bones, place them over one of the bread pieces in the shape of a cross, place the third little dough ball in the center.
Try to work fast because the dough is still fermenting and rising.
Place on a baking sheet.
Transfer the baking sheet to a warm place until the dough doubles in size one last time, this step can take anywhere from 30 minutes to 1 hour depending on the warmth of your kitchen/house.
*Preheat oven to 350 degrees.
*When your dough has doubled in size place in the oven and bake for 30 minutes.
When cooked though remove your bread from the oven, immediately spread vegan butter over it’s surface and sprinkle sugar all over it.
Resist from eating until your bread is still cooking, it’s ready when it has cooled down.
Enjoy with warm atole????
#veganpandemuerto #veganpandulce #ofrenda
PAY DE MANZANA | #VickyRecetaFacil
Receta de cómo hacer un PAY DE MANZANA, TARTA DE MANZANA O PIE DE MANZANA!!!! :) Sorprende a tu familia, amigos o a esa persona especial!!! :) Tiene el perfecto balance entre sabor y textura. :) Disfrútalo frío o calientito o con una bola de helado!!! :) Incluye links de más recetas deliciosas al final del video, en las tarjetas interactivas o en la descripción!! :) *****TE MUESTRO DOS NUEVAS RECETAS CADA SEMANA, ¡SUSCRÍBETE A MI CANAL, ES COMPLETAMENTE GRATIS! :D***** Aprende a preparar las más ricas recetas a mi estilo. Sígueme en las redes sociales! :)
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#VickyRecetaFacil #PayDeManzana #PieDeManzana #ApplePie
Ranch Grilled Chicken, Sourghum Beans & Rhubarb Turnovers
We're cooking on the back patio today to keep out of the rain! That won't stop us from cooking up some Kentucky Sorghum Beans in the Dutch Oven, or Salted Baked Potatoes and Ranch Grilled Chicken on the Smoker! We even have some Rhubarb Turnovers for dessert.
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Once-A-Month Grocery Haul for our Large Family - Feeding them Healthy Food!
This is our March grocery haul from Sam's Club, Aldi, Trader Joes, Walmart, Amazon, and Vitacost. We have a monthly budget of $1,300 for our family of 11 and we will stop in a store for some milk, fruits, and vegetables halfway through the month.
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????STEAK NACHOS | BAKED HAM SANDWICHES | VENISON STEAK | Country Mom Meals of the Week | Kidpik
This week I'm sharing very simple meals for busy summer nights. First up I made the STEAK NACHOS I've been dreaming of, then we have another favorite of mine, 4-H HAM SANDWICHES, and last up Warren's favorite grilled venison steaks.
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Hi friends! I'm Jennifer, a forty-something wife and mother of 7 children ages 7 - 23. We are Catholic. We homeschool. We cook from scratch. We farm cranberries. We drink coffee. We advocate for Down syndrome awareness. We are loud. We are chaotic.
Here I'll share vlogs about all these things, what I'm doing that works and what I've tried but didn't work. I hope to encourage you in your journey through motherhood, homeschooling, learning to cook, and growing in your faith through it all.
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