Category: Sauces

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
Dressings Mexican Salads Sauces

Pico de Gallo

2 tomatoes, medium, diced
1/2 cup Spanish onions, diced
2 teaspoons fresh jalapeno peppers, seeded, de-ribbed and chopped
2 teaspoons fresh cilantro, finely minced
pinch salt
Combine all ingredients in a small bowl.  Cover and chill.
2  Servings
Categories
Sauces

Bullseye BBQ Sauce

1 cup Ketchup
6 tablespoons Worcestershire Sauce
4 tablespoons butter
3 tablespoons White Vinegar
1 tablespoon Yellow Mustard
3 tablespoons finely minced yellow onion
4 teaspoons Hickory Flavor Liquid Smoke
1/4 teaspoon Tabasco or Crystal Red Pepper Hot Sauce
1/2 cup Brown Sugar
1 tablespoon Granulated White Sugar
1 teaspoon table salt

Combine all ingredients in a 2-qt sauce pan. Mix well.
Simmer over very low heat for 15-minutes, stirring occasionally.
Makes 2 cups of sauce.

Categories
Sauces Seafood

Tartar Sauce

1 cup mayonnaise
2 tablespoons onions, finely diced
1 teaspoon sweet pickle relish
1 tablespoon horseradish sauce
1 teaspoon lemon juice
dash dried dill weed
salt and pepper

Mix all ingredients and store in container in fridge for up to one month.

Categories
Barbecue Main Dish Make Ahead Pork Pulled Pork

Crockpot Pulled Pork


5 pound pork loin – fat trimmed off
1/2 cup water
1/4 cup cider vinegar
1/4 cup molasses
1 teaspoon liquid smoke
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper
dash of allspice
salt and pepper

Grease the inside of your crockpot with cooking spray or use a crockpot liner.
Combine the wet ingredients and pour into the crockpot. Combine the dry ingredients and rub on the outsides of the pork loin. Place the loin in the crockpot and cover with the lid. Cook for at least 4 hours or until the pork pulls apart easily with a fork.
Remove cooked pork to a large bowl or deep sided platter and pull apart using two forks, or your hands if the meat has had time to cool.
Strain the liquids remaining in the crockpot and pour over the pulled pork.
Serve on sandwich rolls or buttered grilled Texas toast.