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Saturday, May 31, 2014

Arby's Barbecue Sauce

1 cup ketchup
2 teaspoons water
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/4 teaspoon salt
1/2 teaspoon Tabasco pepper sauce

1. Combine all the ingredients in a small saucepan and cook over medium
heat, stirring constantly, until the sauce begins to boil, 5 to 10 minutes.

2. Remove the sauce from the heat. Cover and allow to cool.

3. Pour into a covered container for storage in your refrigerator.
Keeps for a month or two.

Makes 1 cup.

Blazing BBQ Sauce or Marinade Recipe

courtesy Peter Platek
Show: BBQ with Bobby Flay
Episode: Rocky Mountain BBQ

1 cup soy sauce
1/2 cup Worcestershire sauce
1 cup extra-virgin olive oil
1 tablespoon black pepper
2 tablespoons onion powder
1 tablespoon garlic powder
2 tablespoons salt
1/3 cup lemon juice
1/4 teaspoon cayenne pepper
1/2 cup wine vinegar
3/4 cup brown sugar
2 tablespoons dry mustard
6 chicken breasts

Combine all ingredients except chicken breasts. Add chicken breasts
to marinade mixture and marinate chicken breasts in the refrigerator
for 2 to 4 hours before grilling.

Preheat grill. Place chicken breasts on the grill and cook until
chicken is opaque in center, flipping twice during cooking, about 15
minutes total.

FANTASTIC Barbecue Sauce

1 pint ketchup
1/2 pint white vinegar
1 tablespoon salt
1 tablespoon black pepper
1/4 cup sugar
1 tablespoon mustard (prepared)
1 tablespoon red pepper OPTIONAL - only add this if you want the sauce VERY HOT!

Combine all ingredients in a saucepan and bring to a boil. Cool and bottle. Our entire family requests that we bring this to the family reunion EVERY Thanksgivings! They bring their bottles--seems like some of their bottles have grown!

Just Like K.C. Masterpiece BBC Sauce

2 cups water
3/4 cup light corn syrup
1/2 cup tomato paste
1/2 cup white vinegar
3 Tbls. Molasses
3 Tbls. brown sugar
1 teas. liquid smoke
1/2 teas. Salt
1/4 teas. onion powder
1/4 teas. black pepper
1/8 teas. garlic powder

Combine all ingredients in a sauce pan and mix well. Over medium-high heat, bring just to a boil; lower heat and simmer for 1 hour, stirring occasionally.

Honey Barbecue Sauce

2 cups

1 cup honey
1/4 cup molasses
3 tablespoons ketchup
1/8 teaspoon ground cinnamon
1/2 teaspoon paprika
1/8 teaspoon ground ginger
1 tablespoon seasoned salt
1 tablespoon meat tenderizer
1/8 teaspoon ground black pepper
1/4 teaspoon salt
1/8 teaspoon dried oregano
1/4 teaspoon minced garlic
1/4 cup steak sauce
2 tablespoons Worcestershire sauce
1 tablespoon prepared mustard
1 1/2 cups brown sugar

In a medium bowl, stir together the honey, molasses, ketchup, cinnamon, paprika, ginger, seasoned salt, meat tenderizer, ground black pepper, salt, oregano, garlic, steak sauce, Worcestershire sauce, mustard, and brown sugar until well blended.

Cover, and refrigerate until ready to use.

Honey Barbecue Sauce 2

1 (8 oz) can tomato sauce
2 T. brown sugar
2 T. honey
1 T. lemon juice
1 T. molasses
1 1/2 t. worcestershire sauce
1 1/2 t. prepared mustard
1 garlic clove minced
1/4 t. dried oregano
1/4 t. chili powder
1/8 t. pepper

In a small saucepan combine all ingredients. Bring to a boil. Serve with chicken or pork.

Friday, May 30, 2014

Green Bean Fries Recipe

(Makes 6-8 servings)

Vegetable oil, for frying
1 pound fresh green beans, trimmed
2 cups chicken broth
2 eggs
1 cup of milk
1 cup flour
1 cup breadcrumbs
1/2 teaspoon onion powder
1 teaspoon garlic powder
Salt and pepper, to taste

Heat a few cups of vegetable oil in a deep pot or fryer over medium-high heat. Pour chicken broth into a saucepan and bring to a boil over medium-high heat. Add the green beans and let boil for 5 minutes.
Remove beans from broth with a slotted spoon and set in a bowl of cold water. After beans are cooled down, pa dry with a paper towel. Whisk the egg and milk together in a shallow bowl. In another shallow bowl, combine flour, breadcrumbs, onion powder, garlic powder, salt and pepper. Dip the beans into the egg mixture, followed by the flour mixture and place in hot oil, a few beans at a time. Cook for 2-3 minutes or until golden brown. Serve with ranch dressing or other dipping sauces.

Apple Barbecue Sauce

1/2 cup apple jelly
1 (8-ounce) can no-salt-added tomato sauce
1/4 cup white vinegar
2 tablespoons light brown sugar
2 tablespoons water
1 teaspoon hot sauce
1/4 teaspoon salt

Bring all ingredients to a boil in a saucepan, stirring until smooth.
Reduce heat, and simmer, stirring occasionally, 20 to 25 minutes.

Makes 1 1/3 cups.

BBQ Rum Sauce

This sauce is based on a basic tomato style barbecue sauce and then gets a kick from a little rum. You won't taste the rum (much) but it works excellently to combine the other flavors and enhance what you put it on. This BBQ sauce is great on BBQ Ribs.

Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes

Yield: Makes about 3 cups

2 (8-ounce) cans tomato sauce
1 (8-ounce) can green chilies (medium heat)
1/2 onion, chopped
1/2 cup brown sugar
1/4 cup dark rum
2 tablespoons vinegar
2 cloves garlic, minced
1 tablespoon molasses
1 tablespoon Worcestershire sauce
1 tablespoon olive oil
1 tablespoon paprika

Pour olive oil in a medium saucepan over a medium heat. Add onion and garlic. Saute until opaque. Add other ingredients except the rum.  Mix well. Bring to a light boil then remove from heat. Pour in rum and stir until incorporated. When the sauce has cooled down puree in a blender or with a hand blender until smooth.

BBQ Sauce for Chicken

3 tablespoons vegetable oil
2 onions, chopped
5 cloves garlic, minced
1 (12 fluid ounce) can frozen orange juice concentrate, thawed
2 teaspoons mustard powder
2 cups ketchup
1 lemon, juiced
1/2 cup Burgundy wine
salt and pepper to taste

In a medium skillet saute onion and garlic for 4 to 5 minutes
(until translucent). Add the orange juice, mustard, ketchup, lemon,
Chianti/burgundy, salt and pepper. Simmer all together over low heat
for 30 minutes, then put through food processor. Sauce may be thinned
with water to taste, if desired.

BBQ Sauce for Ribs or other meats

2 Slabs of Ribs
2 Cups Ketchip
2 Cups BBQ Sauce
2 Cups Honey
2 tbsps garlic butter

Mix all above ingredients. Set aside half of the mixture. Using the other half
marinate ribs for 1 to 2 hours. (The longer the better - more intense flavor!)
Grill until done to your liking. Use the reserved sauce for coating meat while on
the grill. Can also be used as a dip once the meat is served. Can also be made on the stove top.
Just boil the ribs 4 to 5 hours then drain well. Marinate in sauce for 2 hours or longer.
Place in a deep oven proof pan and bake for 1 hour. Serve!

Big Al's K.C. Bar-B-Q Sauce

2 cups ketchup
2 cups tomato sauce
1 1/4 cups brown sugar
1 1/4 cups red wine vinegar
1/2 cup unsulfured molasses
4 teaspoons hickory-flavored liquid smoke
2 tablespoons butter
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon celery seed
1/4 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon coarsely ground black pepper

In a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, wine vinegar, molasses, liquid smoke and butter. Season with garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt and pepper.

Reduce heat to low, and simmer for up to 20 minutes. For thicker sauce, simmer longer, and for thinner, less time is needed. Sauce can also be thinned using a bit of water if necessary. Brush sauce onto any kind of meat during the last 10 minutes of cooking.

Thursday, May 29, 2014

Spicy BBQ Sauce

3/4 cup Ketchup
1/2 tea. liquid smoke
2 tablespoons worcestershire sauce
1/2 cup water
6 tablespoons red wine vinegar
1 tablespoon brown sugar
1 small bay leaf
1 teaspoon dried oregano
1 tablespoon paprika
1/2 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon ground cloves
1 teaspoon black pepper
2 tablespoons whole mustard seeds
2 teaspoons salt
2 tablespoons onion powder

In a small saucepan, combine liquid ingredients.
In small bowl, combine dry ingredients and mix well.
Add dry ingredients to liquids and mix well.

Bring mixture to a boil, then simmer approximately 1 hour over low heat until thickened, stirring occasionally. Remove bay leave before serving.

Spicy Country Barbeque Sauce

2 tbsp. oil
1 medium onion
1 c. tomato sauce
1/2 c. packed brown sugar
1/4 c. white vinegar
1 tbsp. worcestershire sauce
4 tsp. chili powder
2 tsp. salt
1/2 tsp. dry mustard

Finely dice onion, saute, until clear. Combine all other ingredients except sugar. Cook down till thickened. Add sugar and carefully simmer until you have the correct consistency.

Spicy Homemade BBQ Sauce

(makes about 1-1/2 cups)

Mix together in a small (1-1/2 quart) saucepan:
3/4 cup catsup
2 Tbsp Worcestershire sauce
1/2 cup water
6 Tbsp red wine vinegar
1 Tbsp brown sugar
1 small bay leaf

Mix together in a small bowl (blend well):
1 tsp dried oregano
1 Tbsp paprika
4 pressed garlic cloves
1 tsp (heaping) chili powder
1/2 tsp ground cloves
1 tsp cracked black pepper
2 Tbsp whole mustard seeds
2 tsp Spice Islands hickory smoked salt
2 Tbsp onion powder

(if you don't find the smoked salt then use a little liquid smoke and 2 tsps. regular salt)

Add dry iingredients to liquids and mix well. Bring mixture to a boil, then simmer 1/2 hour. Cover it; it splatters if you don't cover it but if you don't mind cleaning up your stove the sauce thickens up more if it's uncovered.


3-1/2 cups sugar
1-1/4 pounds strawberries -- capped and sliced
6 tablespoons balsamic vinegar
6 tablespoons water
2 teaspoons cracked black pepper
3/4 cup ketchup
4 tablespoons Dijon mustard
1 teaspoon hot sauce -- or more to taste

Mix sugar, strawberries, vinegar, water, and black pepper in a saucepan.
Bring to a boil over medium heat. Continue to cook at a slow boil for
about 45 minutes or until thick. Remove from heat. Add ketchup, mustard,
and hot sauce; mix really well. Yield 3 to 4 cups (about 20 servings).
(adapted from Virginia Wesleyan dining hall chefs Marc Rabinowitz and
Daniel Murphy)

Tony Roma's® Blue Ridge Smokies Sauce

Of the four famous barbecue sauces served on those delicious, tender ribs at
Tony Roma's this is the onely one that wasn't cloned in the third book, Top
Secret Restaurant Recipes. This sweet, smoky sauce is great on pork
spareribs cooked with the technique found on page 298 of the book, or you can
use it on a recipe of your own that includes pork or beef ribs, even chicken. Now
Tony Roma's sells each of its four barbecue sauces at the restaurant chain,
separately, or in gift sets of four. But if you don't have a Tony Roma's
near you, this is the only way to get that one-of-a-kink barbecue taste at home.

1 cup ketchup
1 cup red wine vinegar
1/2 cup brown sugar
1/4 cup molasses
1-1/2 tsp. liquid smoke
1/2 tsp. salt
1/4 rounded tsp. black pepper
1/4 tsp. garlic powder
1/4 tsp. onion powder

Combine all of the ingredients in a medium saucepan over high heat, and
whisk until smooth.

Bring sauce to a boil, then reduce heat and simmer uncovered for 30-40
minutes or until sauce has thickened. Use on pork spareribs -- as cooked with the
method from the book Top Secret Restaurant Recipes -- or any of your beef,
pork or chicken recipes.

Makes 1-1/2 cups

Wednesday, May 28, 2014


PEAR GINGER SAUCE---Drain 29 oz can lite canned pears, mash in a bowl. Core and chop 1 pear. Stir 1 tbs finely chopped crystallized ginger with chopped pears into mashed pears. MAKES 1 CUP...

ORANGE CHILI SAUCE---Remove peel and white pith from 1 orange. Slice, then cut in bite size pieces. In a bowl, whisk 1/2 cup pepper jelly until smooth. Stir in orange, 1 tbs chopped cilantro and 2 tsp minced jalapeno pepper.


HORSERADISH MUSTARD CREAM SAUCE---Mix 2/3 cup reduced fat sour cream with 1/3 cup horseradish mustard and 2 tbs chopped dill in a bowl.


Alfredo-Style Sauce

2 tablespoons unsalted butter
2 tablespoons olive oil
¼ cup fresh minced garlic
3 cups heavy cream
Large pinch salt
Freshly ground black pepper
2 cups finely grated Parmesan or Asiago cheese
1 pound cooked pasta or potatoes

In 2-quart saucepan over medium heat on Wolf range, place butter and olive oil and heat until butter is melted. Add garlic and turn heat down to low heat. Cook, stirring constantly, until the garlic is cooked through, and tender, but not brown. Add cream, salt and pepper. Turn down to medium heat and gently simmer mixture until cream is reduced by one-third. Whisk in cheese and season, if desired. Serve over one pound cooked pasta, potatoes or your favorite food.

Makes 4 cups sauce or 8 (1/2 cup) servings.

Easy Cheese Sauce

1/4 c. butter
1/4 c. flour
1/2 tsp. salt
1/4 tsp. paprika
2 c. milk
6 oz. cheese (1 1/2 c.)

Melt butter; blend in flour, salt and paprika. Add milk and stir until sauce thickens. Blend in cheese.

Maple Barbecue Sauce

3/4 cup maple syrup
2 tbl. chili sauce
2 tbl. cider vinegar
1 1/2 tbl. chopped onions
1 tbl. Worcestershire Sauce
1 tsp. salt
1/2 tsp. dry mustard (I like Coleman's)
1/2 tsp. black pepper

Combine all ingredients and brush on top of 3 lbs. of beef, pork or poultry. Baste frequently with sauce while baking.

Sauce Piquante

1 tablespoon olive oil
2 tablespoons chopped onions
2 tablespoons chopped green onions
2 tablespoons chopped celery
2 tablespoons chopped green bell peppers
1 tablespoon minced seeded jalapeÒo peppers
1 tablespoon minced garlic
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano
2 bay leaves
1 cup peeled, seeded, and chopped Italian plum tomatoes
1 cup Basic Chicken Stock
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 turns freshly ground black pepper
1 tablespoon unsalted butter

Heat the oil with the onions and green onions, celery, bell peppers, jalapeÒos , and garlic in a medium saucepan over high heat. Add the basil, thyme, oregano, and bay leaves and sautÈ for 2 minutes

Stir in the tomatoes, stock, salt, cayenne, and black pepper and bring to a boil. Cook over high heat for 2 minutes, then reduce the heat and simmer, stirring occasionally, for about 5 minutes. Stir in the butter and remove from the heat. Serve immediately, or prepare without the butter and store, refrigerated, in an airtight container for up to 2 days. Before serving, reheat over low heat until the sauce is at a simmer in the butter, and proceed.

Yield: 2 cups

Tuesday, May 27, 2014

Greek Spaghetti Squash


1 spaghetti Squash
1 onion, diced small
1 clove garlic, minced
2 Tbsp. olive oil
2-3 tomatoes, diced
about 2 oz. crumbled feta cheese
1/2 cup chopped black olives, sliced
parsley, for serving
salt and pepper, to taste

Preheat oven to 350º. Cut squash lengthwise and remove seeds from each half. Place facedown on rimmed cookie sheet, sprayed with cooking oil. Bake for 30 minutes.

In the meantime, heat oil in a large saucepan. Add onion and garlic and sauté until tender. Season with salt and pepper. Stir in tomato and sauté until softened.

When squash is finished, pull out of the oven and let cool for a few minutes. When cool enough to handle, flip squash over and scrape insides of each half with a fork.  Little spaghetti-like strands will easily come off the squash.

Stir squash with sautéed onion and tomato mix. Add olives. Sprinkle with chopped parsley. Serve and enjoy!

Spaghetti Sauce

This is a Cortney Loyd Original - and there aren't too many of those! The fact that this recipe has junks of vegetables in it along tells you it is something to write about! (Cortney has a thing with actually seeing vegetables, ask her about it some time)! This is slow cooked spaghetti sauce that can be used with lasagna recipe also.

Cortney Loyd @

1 pound Ground Beef (or 2 lbs instead of sausage)
1 pound Sausage
1/2 cup Onion, chopped
29 ounces Tomatoes, diced
14.5 ounces Tomato, sauce
12 ounces Tomato paste
2 Tablespoons Basil, dried
5 cloves Garlic, minced
2 Tablespoons Oregano, dried
5 Tablespoons Parsley, dried
10 ounces Mushrooms, canned or 1 lb fresh (Cortney suggests fresh)

In a stockpot, brown the beef, sausage, and onion over medium heat. Add the remaining ingredients and bring to a boil. Reduce heat and simmer for one hour.

Servings: 6-8

Freezing Instructions:
After fully cooked, place sauce in medium or large plastic ware or gallon size zipper freezer bags. Make sure to leave at least 1/4 inch space above the liquid as it does expand during freezing.

Mama Braun's Spaghetti Sauce

Categories: Entrees, Mom
Yield: 1 Batch

15 lb Ground beef-(or 10 lb ground beef-and 5 lb ground lamb)
2 qt Chicken necks and backs,-boiled down in own broth
9 lb Onion, unpeeled
2 qt Beef stock
4 1/2 qt Bell peppers, blended
3 ga Progresso tomato paste
2 ts Salt
3 lb Mushrooms
2 2/3 c Sugar
1 tb Oregano
Gunk, to taste

Fill two 5-gallon pots with equal portions of ground beef (or beef and
lamb) and scramble over high heat until well-done.

Blend onions and add to meat, along with beef juice. Blend bell pepers and
add to meat. Add tomato paste and cut heat from high-boiling to simmer.
Add salt, mushrooms, blended chicken meat, sugar, "gunk" and oregano. This
should be let to simmer for half a day to a full day. When finished, can
freeze basic sauce in jars or ziploc bags.

TO SERVE SAUCE: Thaw 1 1/2 quart container of sauce (four servings). Peel
and sliver 4 garlic cloves into blender; add 1 cup wine (use sherry or
burgundy) and 1 T brown sugar, blend. Add to sauce and heat until ready.

Beau's notes:

*This sauce is patterned after that of a Syro-American restaurateur of
Ocala who restaurant, The Blue Bird, no longer exists. However, the
spaghetti sauce recipe, one Mama (after trying at first more or less to
duplicate the Blue Bird's) refined, is immortal. Because of the vegetables
used in it, the family tradition has been to make a meal of spaghetti with
the sauce alone. The basic sauce is useful also for lasagna and other pasta

* Mom uses juices from beef roasted with sherry and "gunk" for beef stock.

* The family is still boycotting Hunt's anything!

From Gemini's MASSIVE MealMaster collection at

Pork Sparerib BBQ Sauce

3 cups chopped onion
1 1/2 tablespoons minced garlic
4 tablespoons oil
1 can (16oz) diced tomatoes in liquid
2 tablespoons dry mustard
2 tablespoons sugar
1 1/2 tablespoons vinegar
3/4 cup tomato paste
salt and pepper -- to taste
6 chiles, chopped -- or to taste

Saute the onion and garlic in oil until wilted.
Add remaining ingredients and boil until reduced and thickened. Adjust seasoning and remove from heat.

Prudhomme's Bbq Sauce

Recipe By Paul Prudhomme

1 1/2 teaspoons Black pepper
1 teaspoons Onion powder
1/2 teaspoons White pepper
1 teaspoons Salt
1 teaspoons Garlic powder
1/2 teaspoons Cayenne
1/2 pounds Bacon -- minced
1 1/2 cup Onions -- chopped
2 cup Pork -- beef or chicken stock
1 1/2 cup Chili sauce
1 cup Honey
3/4 cup Dry roasted pecans Chopped
5 tablespoons Orange juice
1/2 Orange
2 teaspoons Lemon juice
1/4 Lemon
2 tablespoons Garlic -- minced
1 teaspoons Tabasco sauce
4 tablespoons Butter
Rind and pulp
Rind and pulp

Combine the seasoning mix ingredients in a small bowl and set aside. In a 2 Qt. saucepan, fry the bacon over high heat until crisp. Stir in the onions, cover pan, and continue cooking until onions are dark brown but not burned, about 8 to 10 min., stirring occasionally. Stir in the seasoning mix and cook about 1 min. Add the stock, chili sauce, honey, pecans, orange juice,. lemon juice, orange and lemon rinds and pulp, garlic and tabasco, stirring well. Reduce heat to low contine cooking about 10 min. stirring frequently.

Remove orange and lemon rinds. Continue cooking and stirring about 15 more min. to let flavors marry. Add the butter and stir until melted. Remove from heat.  Let cool about 30 min. then pour into food processor and process until pecans and bacon are finely chopped. This sauce may be used to bbq Chicken, pork or ribs.

Makes 5 cups.

Spaghetti with Tomato-Meat Sauce

5 Points/6 servings

2 tsp olive oil
1 large onion chopped
1 medium carrot, finely chopped
3 medium garlic cloves minced
1 pound uncooked lean ground beef (with 7% fat)
28 oz canned crushed tomatoes, in tomato puree
1/4 tsp table salt
1/4 tsp. red pepper flakes
1/4 tsp. dried basil
3 cups cooked whole wheat spaghetti, kept hot

Heat oil in a large non-stick skillet over medium-high heat. Add
onion, carrot, and garlic. Cook stirring frequently, until onion is
translucent, about 6 minutes. Add ground beef to skillet. Cook
breaking up clumps with a wooden spoon, until browned, about
4 minutes. (The original recipe doesn't say to drain, but I always
drain after this step). Stir in can of crushed tomatoes, salt, red
pepper flakes and basil, bring to a boil. Reduce heat and simmer for
5 minutes for flavors to blend and for sauce to thicken slightly;
spoon sauce over spaghetti.

Yields 1/2 cup of spaghetti and 2/3 cup of sauce per serving.

Monday, May 26, 2014

Almost Gumbo

The smoked sausage in this rich tomato-based sauce will make your taste buds stand up to take notice of our easy-as-can-be gumbo.

Serves: 4

1 pound moked sausage, cut in half lengthwise, then cut crosswise into 1/2-inch slices
4 cups water
1 can (14-1/2 ounces) stewed tomatoes
1 package (10 ounces) frozen cut okra, thawed and drained
2 teaspoons dried thyme
1 teaspoon garlic powder
1/2 cup uncooked long- or whole-grain rice
1/4 cup dry red wine
1 tablespoon hot pepper sauce

In a 6-quart soup pot, combine the sausage, water, tomatoes, okra, thyme, and garlic powder. Bring to a boil over medium heat, then reduce the heat to low.

Add the remaining ingredients and simmer for 20 to 25 minutes, or until the rice is tender, stirring occasionally.

Want to make this even more authentic-tasting? Add a pound of cooked and peeled shrimp 5 minutes before serving.

Best Spaghetti Sauce in the World

3 tablespoons butter
1 teaspoon minced garlic
16 roma (plum) tomatoes, chopped
1/2 cup chicken stock
1/3 cup dry vermouth
2 tablespoons fresh basil, chopped

In a large saucepan, melt butter over low heat. Toss in garlic and saute 1 to 2 minutes, until slightly golden. Mix chopped tomatoes into pan. Stir in chicken stock, thinning with 1 to 2 tablespoons water if necessary. Cook over medium heat until bubbly. Stir in Vermouth and cook 5 minutes more. Mix in basil just before serving.

Creamy Tomato Vodka Sauce

Yield: 1 Servings

1 tb Olive oil
3 Garlic cloves, minced
1 sm Onion, finely chopped
2 Bacon strips, finely chopped
1 1/2 c Whipping cream
1/4 c Vodka
1/2 ts Salt
1/2 ts Pepper
1 cn (5.5 oz) tomato paste
4 c Penne rigate
1/4 c Grated parmesan cheese

Heat oil in saucepan over medium heat. Stir in garlic, onion and bacon; cook
5-7 minutes or until lightly browned. Stir in cream, vodka, salt, pepper
and tomato paste. Reduce heat and simmer 10 minutes. Meanwhile, in a large
pot of boiling, salted water, cook paste 11 minutes, or until tender but
firm. Stir 2 tablespoons into tomato sauce. Add pasta and toss to coat.
Sprinkle with remaining parmesan and serve.

Posted to EAT-L Digest 29 October 96

Herbed Cream Sauce

1/4 cup flour
1/4 cup finely chopped onion
1/4 cup dry white wine
1 (13 3/4 oz) can chicken broth
2 tablespoons butter
2 tablespoons chopped cilantro
1 clove garlic, finely chopped
1/2 teaspoon paprika
1/2 cup heavy cream
1/8 teaspoon salt
Pinch white pepper

Add flour to a saucepan. Whisk in broth over heat, simmer 10 min. or until thickened and smooth. Melt butter in saucepan. Add onion, garlic and paprika, saute until onion is softened. Add wine, cook until reduced by half. Whisk in broth mixture, simmer 5 minutes. Strain sauce. Add cream and cilantro. Season with salt and pepper. Keep warm until serving. Goes good with chicken and mashed potatoes.

How To Make Tomato Sauce

1.. Slice 5-6 medium sized cloves of garlic into slices. The size of the slices is not so important, but if you make them about the size of a pinky fingernail, that's good enough.

2.. Cut 4 pounds of ripe plum tomatoes into quarters. Do not discard the seeds or any of the interior pulp. There is tremendous flavor in the jelly-like pulp that surrounds tomato seeds and throwing this away is tantamount to a crime. If fresh tomatoes are unavailable open, but don't bother to cut, 2 35 ounce cans of San Marzano tomatoes from Italy or a high-quality San Marzano or Italian style domestic brand such as Cento (available at Costco and elsewhere).

3.. Pour 5 fluid ounces of good olive oil into the sauce pan.

4.. Heat the oil on a gentle flame or low-med burner setting until it just begins to shimmer. If you heat it too long and it begins to smoke, thrown it away and start over.

5.. Add the garlic and cook it for 2-3 minutes. If the garlic begins to brown, throw it out and start over.

6.. Add the tomatoes and mash them with a potato masher.

7.. Turn the flame or burner setting to high and cook for no more than 10 minutes. If the tomato juice starts flying around the kitchen, cover the pot with a lid or reduce the heat.

8.. Toss in 12 leaves of fresh basil and 1/2 teaspoon of salt or and some freshly ground black pepper to taste. Salt is important because it diminishes your brain's ability to sense bitterness and tomatoes, no matter how good they are, always have bitter alkaloids that become concentrated during cooking.

9.. Turn off the heat, remove the pot from the stove and place the immersion blender in the bottom of the pot. If you don't have an immersion blender, let the sauce cool to room temperature and put it in a conventional stand blender.

10.. Puree the sauce until it turns bright orange and you are good to go.

Sunday, May 25, 2014

Basic Bearnaise Sauce

You will like the flavor of delicious, buttery bearnaise sauce with steaks, fish fillets, or chicken breasts. It's wonderful on asparagus or green beans, too.

3 tablespoons tarragon vinegar
2 tablespoons sherry wine or red wine vinegar
1 medium shallot, finely minced
3 egg yolks
4 ounces soft butter
salt and pepper to taste
dash cayenne pepper
1 tablespoon fresh chopped tarragon or 1 teaspoon dried leaf tarragon
1 tablespoon plus 1 teaspoon fresh chopped parsley

In a small saucepan, combine tarragon vinegar, wine vinegar, and the minced shallot. Simmer until the vinegar has been reduced to about 1 1/2 tablespoons. Strain the vinegar mixture and return to the saucepan; set aside to cool to lukewarm.

Add the egg yolks to the strained vinegar and whisk to blend.

Place the small pan over a slightly larger pan of hot water and continue whisking.

Add the soft butter, a few tablespoons at a time, whisking until the sauce thickens and all the butter has been added. Add salt and pepper, to taste, and the cayenne. Stir in the herbs. Serve with steak or fish. If the sauce separates, stir over hot water until smooth.

Serves 4 to 6.

Beef Gravy Mix

1-1/3 cups dry nonfat milk powder
3/4 cup instant blend flour (like Wondra)
3 Tbsp. beef bouillon granules
1/8 tsp. ground thyme
1/4 tsp. onion powder
1/8 tsp. ground sage
1/2 cup butter or margarine
3 tsp. brown sauce for gravy (Kitchen Bouquet)

In medium bowl, combine milk powder, flour, bouillon granules, thyme, onion powder, and sage, and stir with a wire whisk to blend thoroughly. Use a pastry blender or two knives to cut in butter or margarine until butter is evenly distributed and particles are fine. Drizzle brown sauce for gravy over mixture and stir with a wire whisk until blended. Spoon into a 3 cup container with a tight fitting lid and store in the refrigerator. Label with date and contents. Use gravy mix within 4 to 6 weeks.

To make beef gravy:
1 cup cold water
1/2 cup beef gravy mix

Pour water into a small saucepan. Stir beef gravy mix into the water, using a wire whisk. Cook over medium heat, stirring constantly, until gravy is smooth and thickened, about 3 minutes. Makes about 1 cup.

Crockpot Marinara Sauce

By Linda Larsen, Guide

This easy crockpot marinara sauce cooks all day for superb slow simmer flavor - with only four

Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours, 15 minutes

2 onions, chopped
8 cloves garlic, minced
2 Tbsp. olive oil
4 (14 oz.) cans diced tomatoes with Italian seasoning, undrained
6 oz. can tomato paste
1/2 cup water
2 tsp. dried Italian seasoning
Salt and pepper to taste

Place onions, garlic, and olive oil in medium microwave-safe bowl. Microwave on high for 2-3 minutes, stirring once during cooking time, until the onion is softened.

Combine all ingredients in a 4-5 quart crockpot, cover, and cook on low setting for 8-10 hours. Serve sauce over spaghetti. 10-12 servings

If you have a new hotter cooking crockpot, check the sauce after 6 or 7 hours.


4 1/2 tbsp. sugar
4 1/2 tbsp. lemon juice
4 1/2 tbsp. chicken stock
3/4 tsp. salt
2 tsp. cornstarch
1 1/2 tsp. sesame oil
1 1/2 tsp. yellow food coloring (optional)
Rind from lemon
Several drops lemon extract

Cook sauce until thick over high heat, stirring constantly. Pour sauce over cooked
chicken pieces. Serve hot.

Mango-Lime Puree

Categories: Sauces, Low-fat
Yield: 4 Servings

1 Mango,peeled and seeded
Juice of 2 limes

From Casa Madrona Restaurant in Sausalito, Calif.

Puree mango with lime juice until smooth. Strain. Serve with
shellfish or as a dessert sauce. Serves 4.
Puree mango with lime juice until smooth. Strain. Serve with
shellfish or as a dessert sauce. Serves 4.

Nutritional analysis per serving: 38.8 calories; 0.1 grams total fat;
(0 grams saturated fat); 0.2 grams protein; 9.2 grams carbohydrates; 0
milligrams cholesterol; 1.0 milligrams sodium.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.


Saturday, May 24, 2014

Light Italian Meatball Soup

Recipe lightly altered from Parade by: Amber (Dessert Now, Dinner Later!)

1 Tbsp Olive Oil
4 carrots, peeled and diced (or about 12-14 thick baby carrots thinly sliced)
2 celery rib, washed and diced
8 cups low sodium beef broth
2 cups water (I left this out, but the noodles soaked up the majority of the liquid as it sat while we were eating which actually made a nice leftovers dish.)
4 Tbsp tomato paste
1 (14.5oz) can fire roasted diced tomatoes with garlic
   (I used S and W Petite Cut Tomatoes Diced with Sweet Onions and Roasted Garlic in Rich Juice)
1/2 lb Ditalini Pasta
2 Tbsp chopped Italian parsley
2 Tbsp chopped basil

1lb 97% lean ground beef
1/2 cup Italian breadcrumbs
1/4 cup shredded Parmesan cheese
1 tsp garlic powder
1 tsp onion powder
1 Tbsp Italian seasoning
1/2 tsp kosher salt
1/4 tsp ground black pepper
1/2 tsp fennel
1 large egg

Make meatballs by combining all the ingredients into a large bowl. Mix with hands to combine. Use a 1 Tbsp scoop to portion the meat, and then roll the meatballs in your hands to make them nice and round.

In a large 8 quart non-stick stock pot over medium high heat, sear the meatballs on two sides. Don't cook all the way through. Remove meatballs and save on a plate. (You can eliminate this step and just add the meatballs in step #5, but I think searing them adds good flavor.)

Return stock pot to the stove and warm olive oil. Add carrots and celery. Cook for 1-2 minutes.

Add broth, water, tomato paste, and tomatoes. Stir to combine. Cover and bring to a boil.

Drop seared meatballs into the broth. Cover the pot and allow to boil for 5 minutes. Stir meatballs gently.

Add pasta and cook an additional 10 minutes or until pasta is done. Add basil and parsley; stir and serve.

Serves 8

Turkey with Mushroom Sauce

"Main dishes Make this tender turkey in the slow cooker and free up the oven to make other dishes for large get-togethers."

1 (3 pound) boneless turkey breast, Halved
2 tablespoons butter or margarine, melted
2 tablespoons dried parsley flakes
1/2 teaspoon dried tarragon
1/2 teaspoon salt (optional) 1/8 teaspoon pepper
1 (4.5 ounce) jar sliced mushrooms, Drained
1/2 cup white wine or chicken broth
2 tablespoons cornstarch
1/4 cup cold water

1. Place the turkey, skin side up, in a slow cooker. Brush with butter. Sprinkle with parsley, tarragon, salt if desired and pepper. Top with mushrooms. Pour wine or broth over all.

2. Cover and cook on low for 7-8 hours.

3. Remove turkey and keep warm. Skim fat from cooking juices.

4. In a saucepan, combine cornstarch and water until smooth. Gradually add cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the turkey.

Basting Sauce Justin Wilson

2 cups dry white wine or 1 cup crème de menthe 2 cups water
2 tbsp fresh lemon juice dried mint to taste
salt to taste garlic powder to taste

Mix everything together and use or you can keep covered in the refrigerator for up to one month.

Benihana Ginger Sauce

Source: Benihana

5 ounces sliced onion*
2 ounces ginger, peeled, sliced thinly
1 lemon, peeled, chopped, juice squeezed
2 cups soy sauce
1 cup vinegar

* Sliced onion should be rinsed in running water for 15 minutes.

Combine all ingredients into a blender and mix well.
May be stored in refrigerator for up to one week.

Broken Spoke BBQ Brisket

courtesy James M. and Annetta White
Show: BBQ with Bobby Flay
Episode: Austin, TX

1 (8 to 10-pound) beef brisket
Salt and ground black pepper
BBQ Sauce, recipe follows

Preheat a smoker according to the manufacturer's instructions.
Season brisket with salt and pepper on both sides. Place brisket, fat
side up, in the smoker, with the largest ends towards the fire box. Do
not place meat any closer than 3 feet from the fire. Smoke for 8 hours.
Remove brisket to a platter and brush with BBQ sauce. Carve or pull meat
as desired.

BBQ Sauce:
1 (12-ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1 tablespoon liquid smoke, optional
1/4 cup brown sugar or honey
Onion powder, or 1/4 small onion, minced
Garlic powder, or 1 clove garlic, minced

Combine all ingredients in a medium saucepan. Stir to combine and then
simmer for 30 minutes over low heat.

Chimichurri Sauce

1 cup fresh parsley
3/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
2 tablespoons dried oregano
2 teaspoons ground cumin
1 teaspoon salt
1/2 tablespoon minced garlic
1/2 tablespoon pepper sauce (such as Frank's Red Hot®)

Place the parsley, olive oil, red wine vinegar, oregano, cumin, salt, garlic and hot pepper sauce into the container of a blender or food processor. Blend for about 10 seconds on medium speed, or until ingredients are evenly blended.

Friday, May 23, 2014

Tangelo Pork Stir-Fry

From EatingWell: January/February 2007, EatingWell for a Healthy Heart Cookbook (2008)

This pork and pepper stir-fry uses strips of tangelo zest and bright tangelo juice, which offers a little sunshine on a midwinter night. Tangelos, hydrids of tangerines and pummelos (or grapefruit),. are often labeled as Minneolas or Honeybells.

Makes: 4 servings, about 1 1/4 cups each
Active Time: 45 minutes
Total Time: 45 minutes

2 tangelos, such as Minneolas or Honeybells
3 teaspoons toasted sesame oil, divided
1 pound pork tenderloin, trimmed and cut into thin strips
2 medium shallots, thinly sliced
2 cloves garlic, minced
2 tablespoons minced fresh ginger
1/4 teaspoon crushed red pepper
2 red bell peppers, thinly sliced
2 stalks celery, thinly sliced
2 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
2 teaspoons cornstarch

Using a vegetable peeler, remove zest from tangelos in long strips. Cut the strips lengthwise into very thin pieces. Cut the tangelos in half and squeeze enough juice from them to get 1/2 cup.

Heat a large wok or skillet over medium-high heat. Swirl in 2 teaspoons oil, then add pork and cook, stirring, until just cooked, 2 to 3 minutes. Transfer to a plate.

Add the remaining 1 teaspoon oil to the pan along with shallots, garlic, ginger, crushed red pepper and the zest. Cook, stirring, for 1 minute. Add bell peppers and celery and cook, stirring constantly, until crisp-tender, about 2 minutes. Stir in the tangelo juice and soy sauce; bring to a simmer. Cook for 1 minute.

Whisk vinegar and cornstarch in a small bowl, then pour it into the pan along with the pork and its juices. Cook, stirring often, until thickened and bubbling and the pork is heated through, about 1 minute.


Per serving: 222 calories; 6 g fat ( 1 g sat , 2 g mono ); 74 mg cholesterol; 16 g carbohydrates; 0 g added sugars; 26 g protein; 3 g fiber; 346 mg sodium; 665 mg potassium.

Nutrition Bonus: Vitamin C (220% daily value), Selenium (56% dv), Vitamin A (40% dv), Potassium (16% dv), Zinc (15% dv).

Carbohydrate Servings: 1

Exchanges: 1/2 fruit, 1 vegetable, 3 lean meat

Brown Gravy Mix

Yes, it says instant coffee. Don't be afraid, it doesn't really make it taste all that weird. And it certainly does give it that nice brown color.

1 2/3 c Cornstarch
6 T Low Sodium Beef Bouillon
4 t Instant Coffee Crystals
2 t Onion Powder
1 t Garlic Powder
1/2 t Black Pepper
1/2 t Paprika

Combine all ingredients and store in an airtight container. To make gravy, measure 3 tablespoons mix into a saucepan. Add 1 1/2 cups water. Bring to a boil and simmer 1 minute.

Yield: 24 Servings

Country Sausage Gravy

4 servings

1 pound pork sausage
1 onion, finely chopped
1 green bell pepper, finely chopped
1 teaspoon crushed red pepper flakes
2 tablespoons garlic, minced
4 tablespoons unsalted butter
salt and pepper to taste
4 tablespoons all-purpose flour
1 teaspoon minced fresh sage
1 teaspoon minced fresh thyme
2 cups milk, divided
2 cubes chicken bouillon
1/4 cup minced fresh parsley

In a skillet on medium heat cook pork, onion, green pepper, red pepper flakes, and garlic until pork is crumbly. Drain off excess fat, but leave a small amount.

Combine butter, salt, and pepper with the meat mixture and stir until butter melts. Slowly sift flour over the top. Mix gently and allow mixture to cook for 5 minutes. It will burn, so do not let it sit unguarded. Don't forget to scrape the bottom of the pan. Add the sage and thyme.

Slowly stir in milk, about a half a cup at a time, and incorporate it well. When the mixture thickens, add more milk. Do not let it boil vigorously, or it will burn. Add chicken bullion and let cook for five minutes. Again, if it thickens too much, add more milk. Adjust taste with more salt and pepper if needed.

Just before serving, add the parsley, and about a 1/4 cup more milk; the gravy will thicken quickly as it cools

Ground Beef Gravy

Recipe By : bettyjboop
Source:   TOH

Brief Description:
Servings :        6
Prep time :       5 min.
Cook time :     20 min.
Total time :      25 min.

1 lb ground beef
1 can (14-1/2oz) beef broth, divided
1 small onion, chopped
2 TB dried parsley flakes
1 TB dried basil
1 TB garlic powder
1 tsp seasoned salt
1/4 to 1/2 tsp pepper
2 TB cornstarch
Hot mashed potatoes or cooked pasta

In a large skillet, cook beef over medium heat until no longer pink; drain. Add 1-1/2 cups beef broth, onion, parsley, basil, garlic powder, seasoned salt and pepper. Simmer, uncovered, for 5-10 minutes or until tender. In a small bowl, combine cornstarch and remaining broth until smooth. Stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with mashed potatoes or pasta. YIELD: 3 cups. To prevent lumps when thickening with cornstarch, don't mix cornstarch wit hot liquid. Combine it with cold or room temperature liquid and gradually add it to the hot mixture in a skillet or saucepan. Or use flour instead of cornstarch. Gravy using cornstarch gets thicker when it cools, were as when using flour, it does not.

Rémoulade Sauce

This recipe goes with Shrimp Remoulade over Fried Tomatoes

Yield: Makes 1 1/2 cups

1 1/4 cups HELLMANN'S or Best Foods Real Mayonnaise
3 green onions, sliced
2 garlic cloves, pressed
1 tablespoon chopped fresh parsley
3 tablespoons Creole mustard
2 teaspoons drained capers, chopped
1/2 teaspoon ground red pepper

1. Stir together all ingredients in a small bowl; cover and chill
1 hour before serving. Store in an airtight container up to 1 week.

Southern Living Cooking School, JUNE 2008

Seafood Sauce

3 Tbs. all-purpose flour
1/4 cup water
1 1/2 cups milk
1/2 tsp. dried basil
1/2 tsp. salt
Freshly ground pepper to taste
1/4 cup dry white wine
3/4 pound small (bay) shrimp
1/2 pound crabmeat, picked and flaked

Cooking Instructions:
In a small bowl, blend flour with water. In a saucepan over medium
heat, warm milk with seasonings. Stir in flour mixture, bring to a
boil, and whisk until thickened, 3 to 4 minutes. Add wine and seafood
and mix well. Makes about 4 cups

Serving Suggestions:
Use with Seafood Lasagna

Thursday, May 22, 2014

10-Minute Cranberry Sauce

Recipe By :Good Housekeeping November 1993
Serving Size : 10

2 cans Cranberry-orange crushed fruit for chicken
1 can Pear halves in light syrup (16 oz.) -- drained and chopped
1/2 cup Pitted prunes -- coarsely chopped
Orange-peel strips -- for garnish


In medium bowl, mix cranberry-orange crushed fruit, chopped pears, and prunes.
Sprinkle with orange peel. Cover and refrigerate if not serving right away.

Makes 10 servings. Magazine: Good Housekeeping, November, 1993.

Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from
fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg
Sodium. Exchanges: .

Boston Market Cranberry Sauce

1 Pound Can jellied cranberry sauce
10 Ounce Jar Smucker's Simply Fruit Orange Marmalade
1/4 Teaspoon Ground ginger
2 Cup Fresh cranberries; each sliced into 2 or 3 pcs
1/3 cup Walnuts, chopped fine

In 2−quart saucepan, over medium−to−low heat, use rubber bowl scraper to
stir together jellied sauce, marmalade and ginger until melted, about 6−8
minutes. Add the sliced cranberries, keeping sauce on low. Stir often.
Continue cooking and stirring often until cranberries are no longer white
and taste tender to the bite (not soft, but not too crisp). Stir in walnuts.
When cooled to lukewarm, refrigerate, covered and use with a week to 10
days. Should freeze well to be used within 4 months.

Cranberry - Apple Sauce


1 lb. cranberries, picked over and washed
2 c. sugar
2 apples, peeled, cored and diced
1/2 tsp. cinnamon
1/8 tsp. allspice
1/8 tsp. ground cloves

Place cranberries in a 2 quart saucepan. Add the apples and sugar. Cover and place over medium heat. When the cover is hot to the tough, reduce heat to low and cook for 12 minutes. Stir in the spices.   ===================   from  
Can be prepared in 45 minutes or less.
4 apples (about 2 pounds), peeled, cored, and chopped
1 cup fresh cranberries, picked over
1/2 cup sugar
1/4 cup apple juice or water
a 3-inch cinnamon stick
a 3-inch strip of lemon zest removed with a vegetable peeler
2 tablespoons unsalted butter

In a heavy saucepan cook the apples, the cranberries, the sugar, the apple juice or water, the cinnamon stick, and the zestover moderate heat, stirring, for 15 minutes, or until the apples are very soft. Discard the cinnamon stick and teh zest, force the apple mixture through the medium disk of a food mill into a bowl, and stir in the butter. Serve the applesauce warm or chilled. The applesauce keeps, covered and chilled, for 1 week.

Makes about 3 cups.

Raw Cranberry Sauce

Purefoy Hotel
US 241, Talladega, Alabama

Raw Cranberry Sauce
1 quart cranberries
2 Delicious apples
½ orange peel
2 large oranges
2 cups sugar

Put cranberries, apples, and orange peel through food
chopper. Cut oranges in small sections with scissors
and add sugar. Stir mixture well and set in refrigerator.
It will keep for several days. At the Purefoy it is served
as a sauce; or congealed as a salad with 2 cups of pecans
added; or as a dessert in little parfait glasses. Half this
recipe for a small family.

Wayne’s Cranberry Sauce

Paula Deen

Fresh and lovely cranberry sauce with a bite.

1 cup sugar
1 cup water
1 (16-ounce) bag fresh cranberries
1 cup chopped apple
1 cup chopped walnuts
1/2 cup raisins
1/4 cup Grand Marnier
1/2 orange, juiced
1/2 lemon, juiced
1 teaspoon cinnamon
1 teaspoon nutmeg, freshly grated

Combine the sugar and water in a large saucepan and bring to a boil. Add the cranberries and return to a boil, then lower the heat so that the liquid simmers. Add the apples, walnuts, raisins, Grand Marnier, orange and lemon juices, cinnamon, and nutmeg, and cook for 10 to 15 minutes. Remove the pan from the heat and let the sauce cool.

Serve in a side bowl with turkey or any preferred holiday dish.

Servings: 4 to 5 cups
Prep Time:
Cook Time: 20 min
Difficulty: Easy

Wednesday, May 21, 2014

Honey Mustard Glazed Chicks in a Blanket

Course: AppetizerSkill Level: Easy

These are the perfect party appetizer, game day food, or simply a great recipe to make period. They are SO good!

1 1/2 pounds boneless, skinless chicken breasts Or about 3 medium chicken breasts
20 strips bacon
6 Tbsp. honey
4 Tbsp. Dijon Mustard
1/2 tsp. red pepper flakes
1/2 tsp. salt

Slice chicken breasts into 20 thin slices, about 1 inch thick.

Wrap a strip of bacon around each chicken strip and place in a greased 9x13 pan. Arrange all the "chicks in a blanket" so that they fit nicely.

In a small bowl, combine honey, dijon mustard, salt and red pepper flakes. Stir until evenly mixed.

Brush have of Honey Mustard Glaze over the tops of all the "Chicks in a blanket".

Bake at 350 for about 12 minutes or until bacon is nice and crispy on the tops. Take out of oven and flip them all over to the other sides. Brush remaining Honey Mustard Glaze over the tops and bake for an additional 12 minutes or until bacon is nice and crispy on that side too. Be sure and keep an eye on them.

Bobby Flay's Buffalo Sauce

Last night I made some deep fried chicken wings. I used the Bobby Flay
recipe i like so much. It occurred to me that it's the sauce that
makes it so great. I think I'll do it with shrimp. So give this a try

1/2 cup red wine vinegar
2 Tablespoons Chipotle Chiles in Adobo, pureed
1 Tablespoon New Mexico Chili Powder
1 Tablespoon Dijon Mustard
1 teaspoon salt
1 Tablespoon honey
1 stick butter unsalted

Bring the vinegar, chipotle puree, 2 tablespoons chili powder and New
Mexico chili powder to a simmer in a large high-sided saute pan over
medium heat. Remove the mixture from the heat and whisk in the
mustard, salt, honey, and butter until smooth.

Christmas Gravy (Sauce)

Olive oil (the best you can afford, you'll need about 1/2 cup to get the flavor you want)
2 to 3 pounds of bone-in pork***
1 head garlic (yes, I said it ONE entire head - you're going to use at least 6 cloves)
1/2 small red onion
1 bunch fresh FLAT leaf Italian parsley (the flavor is in the flat leaf, NOT the curly)
2 to 3 stalks fresh Fennel WITH fronds (also known as Anise - can be found in the produce section - looks a little like celery)
6 cans (28 ounces each) crushed tomatoes (do not use crushed tomatoes in heavy puree)
Grated Parmesan cheese

Start with the largest (at least 8 quart) stockpot you have. It should
have a heavy bottom so that the sauce doesn't burn. Heat the pan on
medium high heat. Slowly and carefully add 1/4 cup of olive oil. Then
add the bone-in pork***. Allow to brown completely on one side (about
30 minutes) at medium heat. When one side is browned, CAREFULLY flip,
add more olive oil if needed.

Roughly chop 3 to 4 cloves of garlic and the 1/2 small red onion. Add
to stockpot. Brown other side of bone-in-pork *** completely (when
garlic and onion start to get really brown, it's done) on medium heat.
Cut the bottom 1 inch of stems off the fresh parsley.

While browning, in food processor, finely chop another 2 to 3 cloves
of garlic, the fennel, and the parsley stems you cut off (Italians
waste nothing).

Add this mixture to the browned bone-in pork, along with 4 cans of
crushed tomatoes. Stir to mix completely. Now, add 2 tsp. crushed
dried basil and 1 tsp. crushed dried oregano. Cover and simmer on LOW
heat for about 3 to 4 hours, stirring at least once every couple of
hours. It's getting close to done when the bone-in pork falls apart.

While waiting, add 2 more cloves of garlic to the food processor,
along with a few more stalks of fennel with the fronds. Process until
finely minced. Roughly chop 1/2 to 1 cup flat leaf parsley LEAVES

When pork starts falling apart, remove from pot. Stir 2 more cans
crushed tomatoes, the garlic/fennel mixture, a little more basil, a
little more oregano and the roughly chopped parsley leaves. Cover and
simmer on LOW another 2 to 3 hours, stirring at least 3 times. Stir
in 1/2 cup freshly grated Parmesano (or Romano, Italians aren't picky
in that respect), simmer on LOW 1 more hour, stirring at least once.

Classic Hamburger Sauce

Makes about 1/4 cup.  

2 tablespoons mayonnaise 
1 tablespoon ketchup 
1/2 teaspoon sweet pickle relish 
1/2 teaspoon sugar 
1/2 teaspoon white vinegar 
1/4 teaspoon ground black pepper 

Whisk all ingredients together in small bowl.

Easy Vodka Sauce

10 servings

1/2 cup butter
1 onion, diced
1 cup vodka
2 (28 ounce) cans crushed tomatoes
1 pint heavy cream

In a skillet over medium heat, saute onion in butter until slightly brown and soft. Pour in vodka and let cook for 10 minutes. Mix in crushed tomatoes and cook for 30 minutes. Pour in heavy cream and cook for another 30 minutes.

Easy White Clam Sauce

Serve this easy white clam sauce over hot cooked spaghetti

Cook Time: 10 minutes
Total Time: 10 minutes

2 tablespoons olive oil
2 tablespoons fresh chopped parsley
1 large clove garlic, minced
1/2 cup chopped onion
1/2 teaspoon salt
dash pepper
1 can (about 10 ounces) minced clams, undrained
8 ounces spaghetti, cooked and drained

Heat oil in a heavy skillet; add parsley, garlic and onion. Sauté for 4 to 5 minutes. Add salt, pepper, and minced clams with liquid. Simmer for 5 minutes. Serve on hot cooked spaghetti.

Recipe for white clam sauce serves 4.

Tuesday, May 20, 2014

Caribbean BBQ Sauce

1  large onion, chopped (1 cup)
3  cloves garlic, minced
2  tablespoons cooking oil
1/2  cup chili sauce
1/4  cup honey
1/2  teaspoon salt
1/2  teaspoon ground allspice
1/2  teaspoon ground ginger
1/4  teaspoon ground nutmeg

In a small saucepan, cook and stir onion and garlic in hot oil over
medium-high heat until onion is tender. Stir in chili sauce, honey,
salt, allspice, ginger, and nutmeg. Bring to boiling; reduce heat.
Simmer, uncovered, for 5 minutes to blend flavors. Brush on beef,
chicken or pork during the last 10 minutes of grilling. If you like,
reheat and pass remaining sauce. Makes about 1 cup sauce.

Servings Per Recipe about 1 cup sauce
Calories 88

Cranberry Barbecue Sauce

- BHG PrizeWinner
Recipe By :$100 Winner * Gail Hansaker * Salem OR in the Barbecue Sauce
Category June 1995

1 14 1/2-oz-can Italian style stewed tomatoes
2 Tablespoons brown sugar
1 Tablespoon dried onion -- minced
1 Tablespoon white vinegar
1 Tablespoon molasses
1 teaspoon garlic powder
1/2 teaspoon cumin -- ground
1/2 teaspoon paprika
1/2 teaspoon pepper
dash salt
1 16-oz-can whole berry cranberry sauce

In a blender container combine tomatoes, brown sugar, onion, vinegar,
molasses, garlic powder, cumin, paprika, pepper and salt. Cover and
blend with several on/off switches till slightly chunky.

Transfer to a medium saucepan. Stir in cranberry sauce. Bring to
boiling; reduce heat. Simmer, uncovered about 30 minutes or till
sauce reaches desired consistency, stirring occasionally.

Brush the sauce onto ribs, chicken, or chops the last 10 to 15
minutes of grilling. Before serving, bring remaining sauce to
boiling; reduce heat. Simmer, uncovered for 2 minutes. Pass hot
sauce. makes 2 1/2 cups

"You thought cranberries were just for thanksgiving? Try them in
this winning sauce?"

"Better Homes and Gardens Prize Tested Recipes"

Yield: 2 1/2 cups

Fruity Barbecue Sauce

Why pick up store-bought barbecue sauces when you can just as easily make your own at home? here is one that you can brush onto food while grilling or use as a dip for grilled meats and vegetables. Use 1 cup (250 mL) sauce for 4 servings (1 lb/500 g boneless or 2 lb/1 kg bone-in) meat.

Servings: 2 cups (500 mL)

1 can (14 oz/398 mL) tomato sauce
1 can (5-1/2 oz/156 mL) tomato paste
1 onion, chopped
3 cloves garlic, minced
1/2 cup (125 mL) cider vinegar
1/3 cup (75 mL) packed brown sugar
1/2 tsp (2 mL) each salt and pepper
1/3 cup (75 mL) each chopped pitted dates and raisins
1/4 cup (50 mL) dijon mustard
2 tbsp (25 mL) fancy molasses
2 tsp (10 mL) worcestershire sauce
1 tsp (5 mL) grated orange rind
1/4 tsp (1 mL) ground cloves

In saucepan, combine tomato sauce, tomato paste, onion, garlic, vinegar, brown sugar, salt, pepper, dates, raisins, mustard, molasses, Worcestershire sauce, orange rind and cloves.

Bring sauce to boil. Reduce heat to low and simmer, stirring occasionally, until thickened and reduced by one-third, about 1 hour. Let cool. Pour into blender; pur?until smooth. (Make-ahead: Refrigerate in airtight container for up to 1 month.)

Maple Whisky Barbecue Sauce

Why pick up store-bought barbecue sauces when you can just as easily make your own at home?  Here is one that you can brush onto food while grilling or use as a dip for grilled meats and vegetables. Use 1 cup (250 mL) sauce for 4 servings (1 lb/500 g boneless or 2 lb/1 kg bone-in) meat.

Servings: 2 cups (500 mL)

1 can (14 oz/398 mL) tomato sauce
1 can (5-1/2 oz/156 mL) tomato paste
1 onion, chopped
3 cloves garlic, minced
1/2 cup (125 mL) cider vinegar
1/3 cup (75 mL) packed brown sugar
1/2 tsp (2 mL) each salt and pepper
1/3 cup (75 mL) whisky or apple juice
1/4 cup (50 mL) maple syrup
1/4 cup (50 mL) grainy mustard
1 tsp (5 mL) worcestershire sauce
pinch cinnamon

In saucepan, combine tomato sauce, tomato paste, onion, garlic, vinegar, brown sugar, salt, pepper, whisky, maple syrup, mustard, Worcestershire sauce and cinnamon.

Bring sauce to boil. Reduce heat to low and simmer, stirring occasionally, until thickened and reduced by one-third, about 1 hour. Let cool. Pour into blender; pur?until smooth. (Make-ahead: Refrigerate in airtight container for up to 1 month.)

Canadian Living Magazine: June 2003

Smoky Barbecue Sauce

This all-purpose barbecue sauce makers a tasty glaze not only on ribs, but also on chicken, steak, pork chops and burgers.

Servings: 1-1/2 cups (375 mL)

1 tbsp (15 mL) vegetable oil
1 small onion, finely chopped
2 cloves garlic, minced
1 tbsp (15 mL) Spanish smoked sweet paprika or mild paprika
1 tsp (5 mL) dry mustard
1/4 tsp (1 mL) salt
1 cup (250 mL) ketchup or chili sauce
2 tbsp (25 mL) packed brown sugar
2 tbsp (25 mL) cider vinegar

In saucepan, heat oil over medium heat; fry onion, garlic, paprika, mustard and salt, stirring occasionally, until softened, about 3 minutes.

Add ketchup, 1/2 cup (125 mL) water, sugar and vinegar; bring to boil. Reduce heat and simmer until mixture flows slowly when spatula is drawn across bottom of pot and is like thick ketchup, about 20 minutes.

In food processor or blender, purée sauce until smooth. (Make-ahead: Let cool; refrigerate in airtight container for up to 2 weeks.)

Additional Information

· Variation
Smoky Red Wine Barbecue Sauce: Substitute 1/2 cup (125 mL) red wine for the water.

Monday, May 19, 2014

Barefoot Contessa's Barbecue Sauce

The Contessa told an interesting story about this recipe. She said
that about 20 years ago she asked a chef on the show to make three
types of barbecue sauces: one mustardy, one tomatoey, and one
Chinesey. When she tasted them, the first one was too mustardy, the
second was too tomatoey, and third was too Chinesey! She decided
to try combining the three, and she said it turned out being the
best sauce she'd ever tried. This is the result, and it's her
favorite to this day.

55 min
10 min prep

1 1/2 quarts

1 1/2 cups chopped yellow onions (1 large onion)
1 tablespoon minced garlic (3 cloves)
1/2 cup vegetable oil
1 cup tomato paste (10 ounces)
1 cup cider vinegar
1 cup honey
1/2 cup worcestershire sauce
1 cup Dijon mustard
1/2 cup soy sauce
1 cup hoisin sauce
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 tablespoon crushed red pepper flakes

In a large saucepan on low heat, saute the onions and garlic with
the vegetable oil for 10 to 15 minutes, until the onions are
translucent but not browned.
Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard,
soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes.
Simmer uncovered on low heat for 30 minutes.
Use immediately or store in the refrigerator.

The Contessa recommends using this with about 2 1/2 to 3 pounds of
chicken. Just marinate it in 2/3 of the barbecue sauce for a few
hours or overnight in the refrigerator, then slap it on the grill.
Serve it with the extra sauce on the side!

Comforting Barbecue Sauce Justin Wilson

4 cups chopped onion
1 cup chopped celery
1 cup chopped bell pepper
1 cup chopped fresh parsley
1 cup peanut cooking oil
2 tbs chopped garlic
3 cups Justin Wilson Steak Sauce
½ cup Justin Wilson Pepper Sauce or 2 tsp ground cayenne pepper
3 cups ketchup
3 tsp salt or to taste
1 cup Southern Comfort liquor

In a large skillet, sauté onions, celery, bell pepper and parsley in peanut oil until onions are clear or tender.
Add garlic and cook a little longer. Add steak sauce, Pepper sauce and ketchup. Salt to taste. Add Southern Comfort. Bring to a boil. Lower heat and cover. Cook for 2 to 3 hours. This sauce can be stored in the refrigerator for several weeks. Makes 3 quarts to 1 gallon.