Between a quarter of a cup and a half cup of (preferably) light mayonnaise
A half teaspoon of dry mustard
A half teaspoon of white vinegar
A quarter teaspoon of each salt and pepper
And paprika, to make your finished product look all deviled-eggsy
How to Make Deviled Eggs
Deviled eggs are actually extremely easy to prepare. Once you have hard boiled your eggs (check out this guide on hardboiling eggs perfectly if you’re not completely confident) there is only a few steps to make your deviled eggs.
Cut your hard boiled eggs lengthwise and remove the cooked egg yolks. They should pop out very easily, if you did a good job hard-boiling the eggs.
Throw the egg yolks in a bowl and add your dry mustard, white vinegar, and your salt and pepper.
Start mixing in your mayonnaise – you should start with a quarter of a cup. A quarter of a cup of mayonnaise will give you a fairly firm consistency, so feel free to gently add more to the mixture to get a consistency you are happy with. There is no hard rule, but if you go over half a cup, you have more than likely gone too far.
Once you’ve mixed everything together you can re-add it to the egg white shells. Put it where you removed the yolks from.
Place your almost-finished deviled eggs onto a plate, sprinkle them with paprika, cover them up, and put them in the fridge. Let them cool for a few hours and you’re done.
Tips for Making Deviled Eggs
You can add horseradish or some chopped green onion or basically anything you want. But then that wouldn’t be classic, would it?
Deviled eggs get a bit better when they’ve been given a good amount of time to cool. It’s best practice to make them the night before you plan on eating them.
This is a simple homemade recipe for sweet and sour sauce. Sweet and sour sauce is used primarily for chicken or pork dishes, but can also be used for fish as well.
This recipe seems a little bit simple, and isn’t 100% authentic, but it is a delicious sweet and sour sauce you can make in about ten minutes.
Pork not included.
Sweet and Sour Sauce Ingredients
To make about two cups of sweet and sour sauce you will use:
Three quarters of a cup of sugar
Two thirds of a cup of water
A third of a cup of white vinegar
A quarter cup of soy sauce
About a tablespoon of ketchup
And about two tablespoons of corn starch
To make more sauce, just multiply the ingredients. Don’t worry too much about being exact with your math. Minor variations taste pretty much the same, anyways.
How to Make Sweet and Sour Sauce
Bring a saucepan to medium-high heat and start combining ingredients.
It’s usually easiest to combine the water, vinegar, soy sauce, ketchup and corn starch first, and slowly stir in the sugar. It’s quite a bit of sugar and you want to make sure it fully dissolves to ensure your sauce ends up delicious.
While you’re stirring, your mixture should gradually come to a boil. Once it reaches a boil, slightly reduce the heat. Continue simmering until it starts to thicken.
The cooking time should only be about five to seven minutes, but going a bit longer is okay to get a thicker sauce.
Tips for Making Sweet and Sour Sauce
You can substitute out the white vinegar for rice vinegar if you want to get all fancy and authenticy, but most people prefer the familiar taste of white vinegar.
Don’t worry if the sauce continues at a rolling boil when you reduce the heat during the cooking time. It doesn’t end up “burnt” unless you really, really overdo it. The higher the temperature while you simmer it, the quicker it cooks. Bringing it down a bit further is probably the best plan, though.
Coleslaw is basically just shredded cabbage in dressing. There are two distinct types of coleslaw, vinegar and creamy. This is a very quick and simple recipe for a homemade vinegar based coleslaw. Continue Reading
Somehow, a recipe created over a hundred years ago by the “Frank Tea and Spice Company” is dominating the entire hot sauce market and has been for a surprisingly long time. This thin, vinegary hot sauce has become the standard to beat. Frank’s Red Hot Sauce.
But if you use a lot of hot sauce, you should make something better. Not only is it easy to make a thicker more delicious hot sauce, but you will actually have control over how hot you choose to make it.
Hot Sauce Ingredients
For the base of the recipe you will need:
orange habanero peppers
some regular white vinegar
For flavor you will want:
a bit of salt and pepper
How to Make Habanero Hot Sauce
This recipe starts out with an easy part. All you need to do is put everything in a blender or a food processor. Drop in a small onion, 5-6 habenero peppers and 5-6 jalapeno peppers.
Pour in two cups of vinegar.
Now, you can flavor this stuff almost any way you want, but an easy guideline is:
1-2 Garlic Cloves
Quarter teaspoon of oregano
Quarter teaspoon of cumin
Half teaspoon of mustard powder
Now blend it all up until its all creamy and smooth.
Add the blended mixture to a heated saucepan, bring to a boil and reduce the heat. Simmer the whole thing for about fifteen to twenty minutes and sprinkle in some salt and pepper to taste. This process ensures the flavors will be nicely mixed and you end up with a consistent sauce.
The best part is, because it’s made with vinegar, this stuff will last quite a while. So you can make it and use it like you would any other hot sauce.
There is probably a hundred different variations on cold macaroni salad recipes. This one is a very simple macaroni salad that you can experiment with until it’s perfect. Make it normal the first time, alright? Continue Reading
Traditional red sauce isn’t quite as quick to make as alfredo sauce, but it’s another simple option. This simple recipe will produce a very nice, yet simple, homemade pasta sauce. Pasta Sauce Ingredients You’re going to need: six to eight nice large tomatoes two green peppers four garlic cloves three onions olive oil and a […]
Homemade Alfredo sauce can be prepared in no time at all. And if you eat a lot of pasta, Alfredo sauce is a great alternative to a regular tomato sauce. To make a simple alfredo sauce in under ten minutes you’ll need to get together a few basic ingredients.