Tag: sauce

1972 Recipes, Dinner, Level 1, Lunch, Recipe, Sauces

Dr. Atkins' Steak and Barbecue Sauce (and copies of the Original book)

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One quick note about getting copies of Dr. Atkins’ original book: I noticed, when updating my Amazon store (look over there) there are a lot more copies of the book available. I have listed the 1972, 1980, 1984, and 1990 publishing dates. I think up until the 1990 version, they are roughly the same.
Judith, this is the closest thing I could find to a barbecue sauce recipe from my books.

Steak Sauce
11 Tablespoons
1/2 cup Hunt’s Tomato Puree (sauce)
1/4 cup water
5 teaspoons distilled vinegar
1/4 teaspoon orange extract
1/8 teaspoon salt
1 small clove garlic, crushed
1 teaspoon grated onion
1/2 teaspoon Maggi Seasoning
20 drops of Tabasco sauce
Blend and refrigerate until serving time.

WAIT! I found it (I think). It was included in a Barbecued Spareribs recipe!

Dr. Atkins Barbecue Sauce
1/4 cup chopped onions
1 Tablespoon bacon drippings
1/4 teaspoon garlic powder
1/2 cup water
1/8 cup lemon juice
2 Tablespoons tarragon vinegar
1 Tablespoon Lee & Perrins Worcestershire Sauce
3 Tablespoons brown Sugar Twin
1 cup Hunt’s tomato juice
3 Tablespoons of soy sauce (how funny, the note says this can be purchased in a health food store)
1/4 teaspoon paprika
1 Tablespoon Gold Seal cocktail sherry (optional)
Saute the onion in bacon drippings until brown, add garlic powder and cook 1 minute. Add remaining ingredients and simmer for 25 minutes.

1972 Recipes, Journal, Level 1, Levels 2 And Above, Recipe, Sauces

Atkins Mustard Sauce

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Mustard Sauce
Makes 1 cup (16 Tablespoons)
3 Tablespoons onion, chopped
1 Tablespoon butter
8 Tablespoons Dijon mustard
1/4 cup heavy cream
1/2 teaspoon Worcestershire Sauce
1/2 Tablespoon chopped chives
Saute onions in butter until soft.
Stir in mustard and cream until well heated (do not boil).
Blend in Worcestershire Sauce.
Sprinkle with chives.
Serve hot.
Total Grams: 7.0
Grams Per Tablespoon .4
From the Dr. Atkins’ Diet Revolution (1972)

Dinner, Journal, Levels 2 And Above, Recipe, Sauces

Horseradish Cream

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Since I have been craving horseradish, I finally bought some.  We also bought a tri tip to cook over some hardwood charcoal (the best smell in the world).  So, I looked around the web for some recipes and couldn’t figure out which one to try.  I pretty much just made it up as I went along and am very happy with the result.
This is the brand (and style) I bought.  Looking at the prepared creams, I saw that every single one had corn syrup in it.

UPDATE: It turns out I know the wife (Facebook friend: amazing what you miss when all you talk about is food, crafts and politics lol) of THE grower of the horseradish used by Beaverton Foods (the makers of Tulelake Horseradish)!  If you are on Facebook, please like their page: Organic Horseradish Roots – Tulelake, CA.

tulelake_old_fashioned_horseradish_front
And here’s what I came up with.  It is amazing how flexible this is, depending on your tastes.  I just added a bit of this and that until I was happy.  Now, I have more than enough to satisfy my craving!

Horseradish Cream

  • 4 Tablespoons prepared Horseradish
  • 1/2 cup (4 ounces) Sour Cream
  • 3 to 4 Tablespoons Mayonnaise
  • 1/4 teaspoon Worcestershire sauce
  • 1/2 teaspoon Prepared Mustard
  • 1/4 to 1/2 teaspoon Black Pepper
  • 1 teaspoon Splenda (or other sweetener)

Mix it up and let it sit.  How long?  I let it sit for about an hour while we were finishing the tri tip and letting it rest.  All these amounts are approximate.
I started with just sour cream and it was too bland.  Added a pit of mayonnaise and it got better.  Then just kept adding a bit of this and that until I loved the flavor.  I’m pretty sure I ended up adding another Tablespoon of Horseradish in the end.  I ate about 1/2 cup with dinner (yeah, that much) and ended up with roughly 1 cup leftover.  I split that between 2 1/2-pint jars: one for the fridge and one for the freezer.

1972 Recipes, Levels 2 And Above, Recipe, Sauces

Atkins Mushroom Sauce

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From Dr. Atkins Diet Cookbook (1974)

Makes 26 Tablespoons

  • 2 Tablespoons butter
  • 1/2 cup mushrooms, diced
  • 2 teaspoons diced onion
  • 1 recipe Quick Cream Sauce

Melt butter in skillet.  Saute mushrooms and onion in butter until soft and light brown.

Fold into cream sauce.  Simmer for 5 minutes.

Total Grams: 10.6

Grams per Tablespoon: .4

Try on Taste Delight Pancakes!

1972 Recipes, Level 1, Levels 2 And Above, Recipe, Sauces

Atkins Cheese Sauce

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From Dr. Atkins New Diet Revolution, 1992 Makes 18 Tablespoons

  • 3/4 cup heavy cream
  • 1/3 cup water
  • 3/4 pound (1 1/2 cups) Cheddar cheese, diced
  • 1 teaspoon prepared mustard
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon paprika

In a double boiler, combine ingredients.  Simmer slowly, stirring constantly until smooth. Total grams carbohydrates: 10.5 Grams per Tablespoon: 1.8

1972 Recipes, Level 1, Levels 2 And Above, Recipe, Sauces

Atkins Hollandaise Sauce

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From 1972 Dr. Atkins Diet Revolution
Makes 16 Tablespoons

  • 1/2 cup butter
  • 1/4 teaspoon salt
  • Dash of cayenne pepper
  • 2 Tablespoons lemon juice
  • 2/3 cup boiling water
  • 4 egg yolks

Melt butter in top part of double boiler over hot (not boiling) water, stirring constantly until creamy.
Add salt, cayenne, lemon juice, and water.  Beat constantly with a rotary beater.
Remove top part of double boiler from hot water, add egg yolks, one at a time, still beating until light and fluffy.
Replace pot in hot water and continue beating until mixture turns glossy and is slightly thickened.
Cover and keep hot until serving time.
If the sauce should curdle, remix with rotary beater until smooth.
Total grams carbohydrates: 5.6
Grams per Tablespoon: .4

1972 Recipes, Level 1, Levels 2 And Above, Recipe, Sauces

Atkins Bearnaise Sauce

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From Dr. Atkins Diet Revolution, 1972
Makes 16 Tablespoons
Blend until smooth:

  • 1/2 cup melted butter
  • 2 Tablespoons lemon juice
  • 3 egg yolks
  • 1/4 teaspoon parsley
  • 1/4 teaspoon Krazy Salt
  • 1/2 teaspoon prepared mustard

Cook together:

  • 2 Tablespoons white wine (or chicken broth)
  • 2 teaspoons dried tarragon
  • 1 Tablespoon tarragon vinegar
  • 2 teaspoons chopped scallions
  • 2 packages sugar substitute

Gently simmer wine, tarragon, vinegar, scallions and sugar substitute in saucepan until volume is reduced in half.
Add to other ingredients in blender, blend until smooth, then reheat over a low fire and serve.
Total carbohydrate grams: 7.3
Grams per Tablespoon: .5

1972 Recipes, Level 1, Levels 2 And Above, Recipe, Sauces

Atkins Basic Cream Sauce

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From Dr. Atkins Diet Revolution (1972)
Now, I made this sauce last night (September 27. 2011).  If you want a butter sauce, this is the sauce for you.  I was hoping for more of a white “gravy” like sauce.  This was far from that.
Makes 18 Tablespoons

  • 1/2 cup butter
  • 3 egg yolks
  • 1/4 cup water
  • 1/4 cup heavy cream
  • Dash salt

Melt butter in the top of a double boiler over hot (not boiling) water.
Add egg yolks one at a time, beating with a rotary beater.
Combine cream, salt and water.  Add very slowly to egg/butter mixture, beating constantly.
Continue beating until thick and creamy (4 or 5 minutes).
Total grams carbohydrates: 4.8
Grams per Tablespoon: .3

Hamburger, Recipe

Army SOS

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Since this pretty much goes along with the gravy thread, this is my favorite SOS recipe I have found.   I have tried a lot but this one is a hit!  Even the picky teenagers scarf this down!

http://allrecipes.com//Recipe/army-sos-creamed-ground-beef/Detail.aspx

Army SOS Creamed Ground Beef

Prep Time: 10 Minutes
Ready In: 30 Minutes
Submitted By: Mary48Cook
Servings: 6

“In the Army, this ground beef dish flavored with Worcestershire sauce is traditionally served on toast, but it also goes well over egg noodles. Add sautéed onions, mushrooms, or bell peppers to vary the taste.”

Ingredients:

  • 1 pound ground beef
  • 1/4 cup all-purpose flour
  • 1 cube beef bouillon
  • 3/4 teaspoon salt
  • 1 pinch ground black pepper
  • 2 1/4 cups milk
  • 1/4 teaspoon Worcestershire sauce

Directions:

1.Brown beef in a large skillet over medium high heat. Stir in flour, bouillon, salt and pepper. Sauté all together for about 5 minutes or until
flour is absorbed.  Gradually stir in milk and Worcestershire sauce.  Bring all to a simmer, stirring constantly.  Cook until thickened, about 5 to 10
minutes. Serve hot!