Author: Sharon

Categories
Sauces

Barbeque Sauce

6 T. dark brown sugar
1/2 C. cider vinegar
1/4 C. molasses
1/4 C. honey
1/4 C. Worcestershire sauce
2 T. yellow mustard
1 T. liquid smoke
1 T. chili powder
2 T. freshly ground black pepper
1 t. ground allspice
1/4 t. ground cloves
4 C. ketchup
coarse salt
Combine all ingredients except the ketchup in a heavy pan. Cook uncovered for 5 minutes, stirring constantly. Add the ketchup and bring to a boil.
  
Reduce the sauce to a simmer. Cook uncovered for 30 minutes until thick, dark and richly flavored.
Use right away after it cools or refrigerate.
Categories
Pork Sauces

Baby Back Ribs

4 racks of baby-back pork ribs
BBQ Sauce for ribs (see above recipe)

Preheat the oven to 300º.  Brush sauce over the entire surface of each rack of ribs.  Wrap each rack tightly in aluminum foil and arrange the packets on a baking sheet with the seam of the foil facing up.  Bake for 2 to 2½ hours or until the meat on the ribs has pulled back from the cut ends of the bones by about ½ inch.  When the ribs are just about done, preheat your barbecue grill to medium heat.  Remove the ribs from the foil (careful not to burn yourself- the liquid inside will be hot!) and grill them on the barbecue for 4 to 8 minutes per side or until the surface of the ribs is beginning to char.  Brush sauce on both sides of the ribs a few minutes before you remove them from the grill.  Just be sure not to brush on the sauce too soon or it could burn.
Serve the ribs with extra sauce on the side and lots of napkins.

Categories
Sauces

BBQ Sauce for Ribs

1 1/2 cups water
1 cup white vinegar
1/2 cup tomato paste
1 tablespoon yellow mustard
2/3 cup dark brown sugar, packed
1 teaspoon hickory flavoring liquid smoke
1 1/2 teaspoons salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon paprika
Make the barbecue sauce by combining all of the ingredients for the sauce in a medium saucepan over medium heat.  When it comes to a boil, reduce heat and simmer sauce, stirring often, for 45 to 60 minutes or until sauce is thick.
Categories
Asian Sauces

Asian Style BBQ Sauce

1/3 cup tomato ketchup 
1/4 cup Indonesian sweet soy sauce
3 tablespoons rice-wine vinegar
3 teaspoons minced fresh ginger
1 – 2 garlic cloves – minced
1 1/2 teaspoons Chinese chile paste with garlic
In a small bowl, stir together all ingredients. The sauce will keep, covered, in the refrigerator for up to 4 days.
Makes about 2/3 cup.
Categories
Pasta Sauces

Alla Vodka pasta sauce

Have a fire extinguisher and up to date homeowners insurance for this one!  Came close to setting the kitchen on fire making this recipe.  But, the flavor is outstanding and worth the risk and the calories!
3/4 package bacon, sliced into 1/2 inch strips 
4 shallots 
1 stick butter 
1 gallon tomatoes, stewed, crushed 
1 pint heavy cream 
2 pints vodka 
pinch salt and pepper 
2 tablespoons sugar 
Fry bacon until almost done, then add shallots and cook.  When shallots are clear, add butter, salt, pepper, and sugar. Continue to cook over med heat until bubbly.  Add vodka and bring back to a simmer.  CAREFULLY light the contents of pan on fire.  Very carefully, stir, never lean over the pan!!  Let flame for a few minutes, then blow the flames out.  Add tomatoes and simmer about 20 – 30 minutes, or until sauce becomes thickened.  Add cream and simmer a few more minutes.  Serve over cooked pasta with grated parmesean cheese on top.
8  Servings
Categories
Pasta Sauces

Alfredo Sauce from Olive Garden

This starts with a stick of butter and real cream.  Diet disaster!  Use at own risk.

1/2 cup butter 
2 cups heavy cream
1/8 teaspoon garlic powder
1/8 teaspoon fresh ground black pepper
1/4 cup grated Parmesan cheese

Melt butter in a medium saucepan over medium heat.  Add the cream, garlic powder, and pepper and simmer for 10-12 minutes or until thick.  When the Alfredo sauce has reached your desired consistency, stir in the Parmesan cheese.  Remove from heat.  Serve over cooked pasta.

Categories
Pasta Sauces

Light Alfredo Sauce

2 cups nonfat cottage cheese
1/2 cup evaporated skimmed milk 
3 tablespoons freshly grated Parmesan cheese
2 tablespoons butter-flavored granules
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon black pepper
Dash of ground red pepper
Combine all ingredients in container of an electric blender; cover and process until smooth, stopping once to scrape down sides.  Pour mixture into a small saucepan; cook over medium-low heat, stirring constantly, until thoroughly heated.

Makes 2-3/4 cups.

Categories
Pasta Sauces

Alfredo Sauce

1 1/2 cup milk
1 1/2 cup heavy cream
1/2 cup imported Parmesan cheese, grated
1/2 cup imported Romano cheese, grated
6 egg yolks from fresh jumbo eggs
Salt and black pepper to taste 
Heat milk and cream in a heavy bottom saucepan until it begins to simmer. Turn off heat. Slowly whip in cheese, then remove from heat.  Place egg yolks in a separate bowl and slowly whip in a portion of the hot milk and cream mixture. Slowly add egg yolk mixture back into remaining cream mixture. Place back on very low heat and continually stir until simmering. Take sauce off heat so it thickens. (This will increase temperature of egg yolks, known as tempering).  Season to taste with salt and black pepper. Serve over your favorite pasta.
Categories
Breads

Sweet Potato Buttermilk Cornbread

1 cup all purpose flour
1 cup cornmeal
¼ cup sugar
3 teaspoons baking powder
1 teaspoon salt
¼ cup butter
1 egg
1 cup buttermilk
1 ½ cup peeled and grated sweet potato
Preheat oven to 425º. 
In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. Cut in butter with two forks, a pastry cutter or your fingers until mixture is crumbly. 
In a medium mixing bowl beat egg until frothy. Stir in buttermilk and sweet potatoes. Pour mixture into flour mixture stirring just until blended. Pour batter into greased 9x9x2 inch baking dish. 
Bake 20 minutes or until center springs back when pressed. Cool in pan on wire rack. Cut into squares and serve.
Notes from the Paula Deen Test Kitchen: A moist cornbread with a lovely flavor. Great to serve as a side to your slow cooker recipes. Flavor profiles worked best with pork and beef dishes.
12  Servings
Categories
Breads Breakfast

Sourdough Pancakes

4 cups SOURDOUGH STARTER
1 egg
1/4 cup evaporated milk
2  tablespoons oil
2 tablespoons sugar
1 teaspoon baking soda
1/2 teaspoon salt
Mix well, let stand 15 minutes.  Bake on griddle.
4  Servings