Ingredients
1 8-ounce can tomato sauce
1/2 cup apple butter
1 tablespoon Pickapeppa sauce or Worcestershire sauce
Directions
Combine all ingredients in a small saucepan; heat to boiling. Brush on ground meat burgers during the last 10 minutes of grilling. Boil any remaining sauce for 2 minutes to serve with cooked burgers. Makes about 1-1/3 cups (6 servings). calories: 136, total fat: 0g, saturated fat: 0g, cholesterol: 0mg, sodium: 196mg, carbohydrate: 33g, fiber: 1g, protein: 1g, vitamin A: 2%, vitamin C: 1%, calcium: 1%, iron: 2%
Start to Finish: 10 min.
Ingredients
1 8-ounce can apricot halves, undrained
1/4 cup catsup
3 tablespoons brown sugar
2 tablespoons lemon juice
1 tablespoon Dijon-style mustard
1 teaspoon ground ginger
Dash salt
Directions
Combine apricot halves, catsup, brown sugar, lemon juice, mustard, ginger, and salt in a blender container or food processor bowl. Cover and blend or process until smooth. Brush on ham slices or pork chops during the last 30 minutes of grilling. Boil any remaining sauce for 2 minutes to serve with cooked meat. Makes about 1-2/3 cups (10 servings).
calories: 31, total fat: 0g, saturated fat: 0g, cholesterol: 0mg, sodium: 96mg, carbohydrate: 8g, fiber: 1g, protein: 0g, vitamin A: 9%, vitamin C: 6%, calcium: 1%, iron: 1%
Ingredients
1/4 cup chopped green onions
2 tablespoons butter or margarine
1 tablespoon all-purpose flour
1/2 teaspoon dried thyme, crushed
1 14 1/2 ounce can beef broth
1/4 cup dry red wine
Directions
1. In medium saucepan cook green onions in butter until tender. Stir in flour and thyme. Stir in broth and wine. Bring to a boil, stirring occasionally; reduce heat. Boil gently, uncovered, 15 to 20 minutes or until reduced to 1 cup. makes 1 cup.
Ingredients
1/2 cup chicken broth
2 tablespoons chopped shallot or green onion
1/3 cup whipping cream
3 tablespoons brandy or cognac
3/4 cup unsalted butter, cut into small pieces and softened
4 teaspoons lemon juice
1/4 teaspoon white pepper
Directions
1. In medium saucepan combine chicken broth and shallot or green onion. Bring to boiling; reduce heat. Cover and simmer 2 minutes. Stir in whipping cream and brandy or cognac. Simmer, uncovered, over medium heat 12 to 14 minutes or until sauce is reduced to 1/2 cup. Remove from heat. Strain sauce; return sauce to saucepan.
2. Add butter to sauce, one piece at a time, stirring constantly with a wire whisk. Stir in lemon juice and white pepper. Makes about 1 cup.
Prep: 15 min.
Ingredients
1 cup chopped fresh peaches
1/4 cup vinegar
1/4 cup packed brown sugar
2 tablespoons soy sauce
1/4 teaspoon garlic powder
1/4 teaspoon pepper
Directions
Combine all ingredients in a blender container. Cover and blend until smooth. Pour into a small saucepan and bring to boiling. Remove from heat; cool for 10 minutes, stirring occasionally. Store, covered, in refrigerator for up to 3 weeks. Brush on chicken, pork, or beef during the last 10 to 15 minutes of grilling. Boil remaining sauce for 2 minutes to serve with cooked meat. Makes about 1-3/4 cups (8 servings). calories: 48, total fat: 0g, saturated fat: 0g, cholesterol: 0mg, sodium: 233mg, carbohydrate: 12g, fiber: 1g, protein: 1g, vitamin A: 5%, vitamin C: 5%, calcium: 1%, iron: 1%
Prep: 10 min.
Ingredients
1 cup chutney, snipped
1/4 cup bottled chili sauce
2 tablespoons vinegar
1 tablespoon Worcestershire sauce
1 tablespoon water
1 teaspoon dry mustard
1/2 teaspoon onion powder
Dashes hot pepper sauce
Directions
Combine all ingredients in a medium sauepan. Cook and stir until heated. Brush on pork or beef ribs or chicken the last 10 to 15 minutes of grilling. Boil remaining sauce for 2 minutes and serve with cooked meat. Makes 1-1/3 cups (6 servings).
Prep: 15 min.
Cook: 5 min.
Ingredients:
1 8-ounce can jellied cranberry sauce
1/3 cup apricot or peach preserves or apricot or peach spreadable fruit
1/4 cup chopped onion
1 tablespoon lemon juice or cider vinegar
1 canned chipotle pepper in adobo sauce or 1 jalapeno pepper, seeded and chopped
Directions
1. Stir together the cranberry sauce, preserves or spreadable fruit, onion, lemon juice or vinegar, and chipotle or jalapeno pepper in a small saucepan. Bring to boiling, stirring constantly. Reduce heat and simmer, uncovered, for 5 minutes, stirring occasionally.
2. To use, brush pork or chicken with some of the sauce during the last 10 minutes of grilling. If desired, reheat and pass additional sauce. Cover and refrigerate remaining sauce up to 2 weeks. Makes about 1-1/2 cups (six, 1/4-cup servings)
calories: 112, total fat: 0g, saturated fat: 0g, cholesterol: 0mg, sodium: 43mg, carbohydrate: 28g, fiber: 1g, protein: 0g, vitamin A: 0%, vitamin C: 7%, calcium: 1%, iron: 1%
Prep: 10 min.
Ingredients
1 cup apricot preserves
2 tablespoons lime juice
1 tablespoon soy sauce
1/2 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger
1/8 teaspoon ground red pepper
Directions
Combine all ingredients in a medium saucepan. Cook and stir until bubbly. Use immediately or cool, cover, and refrigerate for up to 5 days. Brush on beef, pork, or poultry the last 5 minutes of grilling. Makes about 1 cup (6 servings).
calories: 152, total fat: 0g, saturated fat: 0g, cholesterol: 0mg, sodium: 170mg, carbohydrate: 37g, fiber: 1g, protein: 1g, vitamin A: 0%, vitamin C: 10%, calcium: 1%, iron: 1%
Prep: 15 min.
Ingredients
1 8-ounce jar Dijon-style mustard (3/4 cup)
1/3 cup dry white wine
1/4 cup cooking oil
1 teaspoon dried rosemary, crushed
1 teaspoon dried basil, crushed
2 cloves garlic, minced
1/2 teaspoon dried oregano, crushed
1/2 teaspoon dried thyme, crushed
1/4 teaspoon pepper
Directions
1. Stir together the mustard, wine, oil, rosemary, basil, garlic, oregano, thyme, and pepper in a small bowl.
2. To use, brush chicken, shrimp, fish, or pork with some of the sauce during the last 15 minutes of grilling. Cover and refrigerate remaining sauce up to 2 weeks. Makes about 1-1/3 cups (about twelve, 2-tablespoon servings).
calories: 71, total fat: 6g, saturated fat: 1g, cholesterol: 0mg, sodium: 108mg, carbohydrate: 2g, fiber: 0g, protein: 1g, vitamin A: 1%, vitamin C: 1%, calcium: 3%, iron: 4%
Ingredients
2-1/2 cups water
1 18-ounce can tomato paste
1 12-ounce bottle molasses (1-1/2 cups)
1-1/2 cups dark-color corn syrup
3/4 cup vinegar
3/4 cup honey
2 tablespoons paprika
2 tablespoons whiskey (optional)
2 tablespoons Worcestershire sauce
1 tablespoon liquid smoke
1 tablespoon bottled hot pepper sauce
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon onion powder
1/4 to 1 teaspoon ground red pepper
2 bay leaves
Directions
1. Combine all ingredientes in a 4-quart Dutch oven. Bring to boiling. Reduce heat; cook and stir, uncovered, over medium-low heat for 30 minutes. Remove bay leaves. Refrigerate, covered, up to 2 weeks or freeze for longer storage. Reheat and pass with cooked meat or brush on beef, pork, or poultry during the last 10 minutes of grilling. Makes 8 cups (32, 1/4-cup servings).
Ingredients
2 cups chopped red sweet pepper
1/2 cup chopped onion
2 tablespoons cooking oil
2 medium mangoes, seeded, peeled, and chopped (2 cups)
1/4 cup packed brown sugar
2 tablespoons rice vinegar
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
2 tablespoons finely chopped green onion
Directions
1. Cook the sweet pepper and onion in hot oil in a large skillet just until tender. Stir in the mangoes, brown sugar, vinegar, red pepper, and salt. Bring to boiling. Reduce heat and simmer, uncovered, about 10 minutes or until mangoes are tender. Cool slightly. Transfer mixture to a blender container or food processor bowl. Cover and blend or process until nearly smooth. Stir in the green onion.
2. To use, brush chicken, shrimp, fish, or pork with some of the sauce during the last 10 minutes of grilling. If desired, reheat and pass additional sauce. Cover and refrigerate remaining sauce up to 2 weeks. Makes about 2-1/2 cups (ten, 1/4-cup servings).
calories: 85, total fat: 3g, saturated fat: 0g, cholesterol: 0mg, sodium: 63mg, carbohydrate: 15g, fiber: 2g, protein: 1g, vitamin A: 67%, vitamin C: 115%, calcium: 2%, iron: 2%
Ingrediebnts
1 cup maple-flavor syrup
1 cup catsup
3/4 cup dry white wine
1/4 cup water
2 cloves garlic, minced
1 bay leaf
1 teaspoon grated fresh ginger
1 teaspoon dried thyme, crushed
1 teaspoon dried basil, crushed
1 teaspoon instant beef bouillon granules
1/2 teaspoon dry mustard
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground cloves
Directions
Combine all ingredients in a small saucepan. Cook until boiling; reduce heat. Cook, uncovered, for 30 minutes or until mixture is reduced to about 2 cups, stirring occasionally. Brush on beef, pork chops, chicken, or sausages during the last 10 to 15 minutes of grilling. Makes 2 cups (8 servings).
calories: 157, total fat: 0g, saturated fat: 0g, cholesterol: 0mg, sodium: 616mg, carbohydrate: 36g, fiber: 1g, protein: 1g, vitamin A: 8%, vitamin C: 8%, calcium: 4%, iron: 5%
Ingredients
1 cup sliced fresh mushrooms (such as oyster, cremini, shiitake, or button)
1 clove garlic, minced
2 tablespoons butter or margarine
1 tablespoon all-purpose flour
2 teaspoons snipped fresh tarragon or 1/4 teaspoon dried tarragon, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup milk
2 tablespoons dry white wine or milk
Directions
1. In small saucepan cook mushrooms and garlic in hot butter until tender. Stir in flour, tarragon, salt, and pepper. Add the 3/4 cup milk all at once. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Stir in white wine or additional milk. Makes about 1 cup.
Ingredients
1 tablespoon Dijon-style mustard
1/3 cup dairy sour cream, mayonnaise, or salad dressing
1 green onion, finely chopped
1 to 2 teaspoons prepared horseradish
Directions
1. In small bowl stir together Dijon-style mustard, sour cream, green onion, and horseradish. Makes about 1/2 cup.
This is a Sweet and Spicy sauce that is great on steaks and chicken.
(by Bobby Flay)
3 tablespoons olive oil
1 Spanish Onion, finely chopped
4 cloves garlic, finely chopped
1 tablespoon hot red pepper flakes
3 cups canned plum tomatoes, pureed
1 cup dark brown sugar
2 tablespoons tomato paste
2 tablespoons Honey
2 tablespoons chopped freash flat-leaf parsley leaves
2 tablespoons chopped frash basil
1 tablespoon chopped freash oregano leaves
Salt and ground black pepper
Heat the oil in a saucepan over medium-high heat, add the onion, and cook, stirring until soft, about 5 minutes; do not brown. Add the garlic and pepper flakes and cook for 1 minute. Add the remaining ingredients, season to taste with salt and ground pepper, and simmer until thickened, 35 to 40 minutes.
Brush Sauce on steaks or chicken while cooking.
A lot of my friends don't know how to cook but love easy things like guacamole. For everyone's conveniece, I've decided to post it here.
One or two avocados (I'm no connossiuer for types)
Lemon juice
Salt
Garlic to taste (fresh is good but I use powdered)
Just mash the avocado in a bowl/food processor or blender, add the lemon to prevent browning, and season to taste.
4 alvacados peeled
1 medium onion
2 tomatoes
1 clove garlic (finely chopped)
dash salt
dash pepper
dash hot sauce
juice of one small lime
I got this recipe from my good friend, Big Jim, after he served it at his cornhole tournament. It is easy and yummy!
2tbl white onion
8 roma tomatoes (about 1 lb)
1 serrano chile (two if you're REALLY brave)
2tbl fresh cilantro
1 tsp sugar
1 tsp salt
1tbl fresh lime juice
Put pepper(s), cilantro, sugar, salt and lime juice in food processor - pulse until finely chopped. Then add onion, pulse to break up (two or three pulses). Add tomatoes and pulse until tomatoes are size you want them to be.
Serve with tortilla chips and enjoy!
This is absolutely the best spaghetti sauce ever! I got this from a sweet woman in my Sunday School class at church.
1/3 C chopped onion
2 T butter
2 T fresh garlic, minced
1 t crushed rosemary
1/4 cup white wine (whatever you like to drink)
1 14oz can crushed tomatoes
1 14 oz can Basil, Garlic, and Oregano tomatoes
1 small can tomato paste
1 T sugar
1 t oregano
1 t Thyme
2 t Basil
salt and pepper to taste
1 lb ground beef, turkey, or chicken
1. Mix 2 cans of tomatoes and tomato paste with food processor or hand mixer. Set aside
2. cook ground meat in skillet until done, set aside
3. Saute' onions, butter, garlic, rosemary, and wine together until onions are soft in a LARGE saucepan
3. Add remaining ingredients. Stir and let simmer. The longer it can simmer, the more it releases flavors!
This is the best spaghetti sauce I've ever had. I'll never buy canned/jarred sauce ever again!
I shamelessly found this one on the internet a while back and my husband loves it.
1/2 cup of butter
2 cloves of garlic
2 cups of heavy cream
1/8 tsp ground black pepper
pinch salt
1/2 cup grated parmesan cheese
Melt butter in medium saucepan over a med/low heat
To the butter add the garlic, cream, pepper and salt and bring to a simmer (Turn heat down if it reaches a rapid boil, you only want a simmer!)
Add the cheese and continue to simmer for 8-10 minutes or untill it reaches desired thickness.
2 tablespoons extra virgin olive oil
1 small onion, finely minced
2 cloves garlic, finely minced
1 box (26 ounces) Pomi strained tomatoes
1/2 cup beef stock (or low sodium broth)
1/2 teaspoon sugar
Basil, oregano, salt and pepper to taste
1/2 cup Parmesan
In a large saucepan, heat the oil over medium heat and add the onion. Cook until translucent, then add the garlic. Cook about 30 seconds, just until the garlic begins to sizzle. Do not let the garlic turn brown or the sauce will taste bitter. Add the tomatoes and stock, and stir well. Increase the heat to high, when the sauce bubbles, reduce to medium.
Add the sugar, basil, oregano, salt and pepper. If you like a little heat, add a pinch of red pepper flakes.
Stir in the Parmesan and cook 5 minutes until thickened.
If you cannot find the Pomi brand in your area, you can use any imported Italian tomatoes. Most of these come in a 15 ounce can, so the yield will vary. Using Pomi, this recipe makes about 3 cups sauce.
I use this as my everything sauce, it's great on pizza too.
Delicious with any kind of seafood.
Ingredients:
1 cup mayonnaise
1 small dill pickle, minced (about 2 tbsp)
1 tablespoon minced scallion or onion
1 tbsp + 1 tsp lemon juice
salt and pepper to taste
Directions:
In a small bowl, combine mayonnaise, dill pickle, and minced onion. Whisk in lemon juice. Season to taste with salt and pepper. The longer it sits (refrigerated), the better it gets! At least an hour. Enjoy!
The other seafood sauce...
Ingredients:
1 cup chili sauce
1/3 cup fresh lemon juice
3 tbsp. prepared horseradish
1 tbsp. Worcestershire Sauce
1/2 tsp. hot sauce (I like Crystal)
Directions:
Combine all ingredients in a small bowl. Cover and chill, for at least an hour, until ready to serve.
(note: I'm writing this from memory, so if it messes up and it's my fault, let me know and I'll pay for your take-out pizza that night!!)
I don't even know where I got this recipe, or if it has an official name, but guaranteed you will taste this sweet concoction while bent over your stove and declare to the world "God I'm good!"
You will need:
2 shallots, minced
2 cloves of garlic, minced
1 tsp margarine (+ or -)
Virgin Olive Oil (about a teaspoon)
1/2 cup of heavy cream
A can of crushed tomatoes (28 oz)
1 cup of vodka
1 cup of chicken stock (or vegetarian substitute in my case!)
Dry or fresh basil (equivalent to 20 leaves)
Heat up a large saucepan or skillet and add the butter, shallots, garlic and enough olive oil to go around the pan once. Saute for 3-5 minutes. Add vodka to the pan and cook 2-3 minutes to reduce the vodka by about 3/4-1/2. Mix in the chicken stock and can of tomatoes and cook until bubbly. Then reduce the heat to simmer and season with salt and pepper.
You have time to cook the pasta (I usually use linguine or penne rigato, but it's up to you!) and then do your side dishes while the sauce simmers.
Stir the cream into your sauce and then return it to a boil. Remove it from the heat and toss it with your hot pasta.
Then sit and pat yourself on the back for making one really, really good pasta sauce! :)
So good and different from your usual salsa!
INGREDIENTS:
* 2 Tomatoes, chopped
* 1 ripe avocado - peeled, pitted and chopped
* 1/4 cup finely chopped red onion
* 1 clove garlic, minced
* 1 tablespoon snipped fresh parsley
* 1 tablespoon chopped fresh oregano
* 1 tablespoon olive oil
* 1 tablespoon red or white wine vinegar
* 4 ounces crumbled feta cheese
DIRECTIONS:
In a bowl, gently stir together tomatoes, avocados, onion, and garlic. Mix in parsley and oregano. Gently stir in olive oil and vinegar. Then stir in feta. Cover, and chill for 2 to 6 hours.
Backstory: I had some leftover feta I needed to use up and I found this recipe online. I wasn't sure about it....but when I tried it is was soo good and different I have to share! Letting it sit in the fridge is a must! It tastes much better!
2 avocados
juice of 1/2 a lime
1/2 medium red oinion, chopped
1 1/2 colves of garlic, minced
salt and pepper to taste
Remove avocados from skin and discard pits, mash avocados to desired consistency, mix in remaining ingredients, season to taste.
After having sampled Chipolte's Guacamole, I became convinced it was the best on Earth. This is the closest I've come to re-capturing it.
Ingredients:
1 large ripe Hass avocado, peeled,pitted
2 teaspoons fresh lime juice (half a lime)
2 Tbsp chopped fresh cilantro
1 Tbsp chopped fresh jalepeno
1/4 cup finely chopped red onions
2 cloves garlic, finely minced
1 serrano chili, seeded,chopped
1/4 teaspoon salt
Directions:
Mash avacodo well with fork. Stir in lime juice until mixture is smooth (add more lime juice if necessary). Add all remaining ingredients. Season with salt and pepper to taste.
Olive oil
2 small onions - chopped
2 garlic cloves - chopped
1 celery stalk - chopped
1 carrot - chopped
salt and pepper
2 cans crushed tomatoes
2 bay leaves
Saute garlic and onions in oil for about 10 minutes, until translucent. Add the celery, carrot, salt and pepper. Saute until veggies are soft, about ten minutes. Add the tomatoes and bay leaves and simmer 1 hour.
This is my favorite recipe. I got this recipe from The Barefoot Contessa Cookbook but modified it. I use Organic Blue Chips or Flaxseed Tortilla Chips bought at Trader Joes. I hope you will all will enjoy it!
Makes 3 cups
4 ripe Haas Avocados
3 Tablespoon frehsly squeezed lemon juice (1 lemon) *I like using Lime and I dont measure.
8 Dashes Tobasco Sauce
1/2 Cup Small-diced red onion (1 small onion) *I dont always put red onions in mine. If you are not a big onion person, you may omit
Fresh Cilanto *I dont measure but I use about a handfull chopped
1 teaspoon Kosher Salt
1 Large garlic clove, minced *I find it easier using a garlic press. I love garlic so I usually add more. I think 2 large garlic is okay
1 Teaspoon freshly ground black pepper
1 medium tomate, seeded, and small diced
Cut the avocados in half, remove the pits, dice criss cross and scoop the flesh out of their shells into a large bowl.
Immediately add the lemon or lime juice,Tabasco,onion,garlic,salt, and pepper and toss well. Add the tomatoes & cilantro mix well and taste for salt and pepper.
*I use the potato masher to mash my avo. I dont mash it too much as I like my guacs chunky
This recipe was given to me by a lady in a checkout line at a grocery store in my hometown. I have tried it and have had excellent results both as a steak sauce and as a bbq sauce. Recently I tried it over oven baked pork sides ribs. I just used a little corn starch to thicken it and it was delicious. A real hit!
Homemade HP Sauce
1 pint brown vinegar
2 tsp. mustard (bottled)
2 tsp. white sugar
2 tsp. salt
2 tbsp. molasses
1 tbsp. cinnamon
1 tbsp. cloves
Mix all ingredients together and boil for 20 minutes. Bottle and store in refridgerator.