Microwave carmel

Nuke a can of sweetened condensed milk for 5 minutes for instant caramel sauce.

Horseradish sauce

1 cup mayonnaise

1 tablespoon sugar

1/4 cup creamed horseradish or 

2 tablespoons fresh horseraddish

1/4 teaspoon salt

Easy Blender Hollandaise Sauce

• Easy Blender Hollandaise Sauce
• Ingredients
• 
  
• 3 egg yolks
• 1/4 tsp salt
• Pinch of pepper 
• 1-2 tbsp fresh lemon juice
• 1/2 cup unsalted butter
• Hot water optional

• 
  
• 
  
• 
  

Total Time: 03 - 5 Minutes

Servings: 3/4 cup hollandaise sauce

Melt the butter and let it cool slightly.   Place eggs yolks, salt, pepper, and 1 tbsp lemon juice in the blender jar.  Cover the jar of the blender and blend the egg yolk mixture at top speed for 2 seconds. Uncover, still blending at top speed, and immediately start pouring the hot melted butter in a thin stream.

You can add some hot water, a Tbsp at a time, if it is too thick.

Use immediately.  You can set the blender jar in lukewarm water if you are not going to use it immediately.

Chinese Dumpling Dipping Sauce

• Makes approximately 6 Tbsp.
• Total time: 5 minutes

Ingredients

• 2 cloves garlic
• 3 Tbsp soy sauce
• 2 Tbsp rice vinegar
• 2 tsp sesame oil
• 1 tsp hot chili oil

• Directions

  1. Crush garlic
  2. Combine all ingredients together.
  3. Store in a sealed container in the refrigerator.

  Nutrition information per serving:

  20 calories; 1.5 g total fat; 0 mg cholesterol; 267 mg sodium; 1 g carbohydrate; 0 g fiber; 0 g protein

Bourbon Sauce

• Bourbon Sauce

• 1/2 cup (1 stick) unsalted butter
• 2 large egg yolks
• 1 cup packed dark-brown sugar
• 1 teaspoon pure vanilla extract
• 1/4 cup good-quality bourbon

Directions

1. Put butter, egg yolks, brown sugar, vanilla, and bourbon in a heatproof bowl set over a pan of simmering water. Cook, whisking constantly, until mixture registers 160 degrees on a candy thermometer, about 7 minutes.
   
   
   http://www.marthastewart.com/340281/bourbon-sauce

Jack Daniel's Sauce

1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon Tabasco sauce
1 cup pineapple juice
1/2 cup whiskey (favorite brand)
2 cups brown sugar
2 beef bouillon cubes
4 tablespoons Worcestershire sauce
Directions:
Combine all ingredients in a small saucepan. Bring to a boil, reduce heat and simmer for 15 minutes. Allow to cool and use as a sauce on a grilled meat.

Arby's Bronco Berry Sauce

Arby's Bronco Berry Sauce


3/4 cup water
1/3 cup sugar
1/4 cup corn syrup
3 tablespoons pectin
2 teaspoons cornstarch
1 teaspoon vinegar
1/4 teaspoon red food coloring
1/8 teaspoon onion powder
dash cayenne pepper
dash garlic powder
dash paprika
1/4 cup minced red bell pepper
1/2 teaspoon minced canned jalapeno peppers
1.Combine all the ingredients except the bell and minced jalapeno peppers in a small saucepan. Whisk well.
2. Set saucepan over medium/high heat, uncovered. Add peppers and bring mixture to a full boil, stirring often.
3. Reduce heat and simmer sauce for 5 to 7 minutes, or until thick. Remove from heat and let sauce sit for about
10 minutes. Stir and cover.
4. Use sauce when it reaches room temperature or cover and chill until needed.
Makes 1 cup.
http://www.topsecretrecipes.com

Arby's Horsey Sauce

1 cup mayonnaise
3 tablespoons bottled horseradish cream sauce
1 tablespoon granulated sugar

Mix all well. Keep refrigerated, tightly covered. Will keep up to 2 weeks. DO NOT FREEZE! 

Barbecue Sauce for Canning

Barbecue Sauce

http://freshpreserving.com/recipe.aspx?r=138

Makes about 3 (16 oz) pints

You will need:

20 cups chopped cored peeled tomatoes (about 21 medium)
2 cups finely chopped onions (about 3 to 4 medium)
3 cloves garlic, finely chopped
1 Tbsp hot pepper flakes
1 Tbsp celery seeds
1-1/2 cups lightly packed brown sugar
1 cup white vinegar
1/3 cup lemon juice
2 Tbsp salt
1-1/2 Tbsp ground mace or nutmeg
1 Tbsp dry mustard
1 tsp ground ginger
1 tsp ground cinnamon
3 (16 oz) pint glass preserving jars with lids and bands

Directions:

1.) COMBINE tomatoes, onions, garlic, hot pepper flakes and celery seeds in a large stainless steel saucepan. Bring to a boil over high heat, stirring constantly. Reduce heat, cover and boil gently until vegetables are soft, about 30 minutes.
2.) TRANSFER mixture, working in batches, to a sieve placed over a glass or stainless steel bowl and press with the back of a spoon to extract all the liquid and pulp. This can also be done using a food mill. Discard solids.
3.) RETURN liquid and pulp to saucepan. Add brown sugar, vinegar, lemon juice, salt, mace, mustard, ginger and cinnamon. Return to a boil over medium-high heat, stirring occasionally. Reduce heat and boil gently, stirring frequently, until mixture is thickened to the consistency of a thin commercial barbecue sauce, about 30 minutes.
4.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
5.) LADLE hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
6.) PROCESS jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Sweet & Sour Sauce

Sweet & Sour Sauce

 
1/2 cup of pineapple juice - if it is a syrup then leave out sugar. Add some water if you do not have enough juice.
1/4 cup of vinegar - white, rice or apple cider vinegar.
1 tablespoon of sugar - for sweetened pineapple syrup, leave out sugar.
2 tablespoons of ketchup
2 tablespoons soy sauce
1 tablespoon of cornstarch or flour - stir and dissolve into pineapple juice and/or water.

Emeril Salsa

Ingredients

• 3 ripe plum tomatoes (about 3/4 pound) or 1 (14-ounce) can whole tomatoes, drained
• 1/4 cup chopped red or yellow onion
• 2 tablespoons minced fresh cilantro
• 1 clove garlic, minced
• 2 teaspoons fresh lime juice
• 1/4 teaspoon salt
• 1/4 teaspoon Emeril's Hot Sauce or other red hot sauce

Directions

In the bowl of a food processor, combine all the ingredients and pulse until the salsa is mostly smooth but still slightly chunky, about 7 pulses.

Transfer to a bowl. Serve immediately or cover with plastic wrap and set aside until ready to serve the nachos.

Alton Brown Salsa

Ingredients

• 6 Roma tomatoes, chopped
• 4 garlic cloves, minced
• 2 seeded and minced jalapenos, plus 2 roasted, skinned and chopped jalapenos
• 1 red bell pepper, fine dice
• 1/2 red onion, fine chopped
• 2 dry ancho chiles, seeded, cut into short strips and snipped into pieces
• 1 tablespoon olive oil
• 1 lime, juiced
• Chili powder, salt, and pepper, to taste
• Fresh scallions, cilantro or parsley, to taste

Directions

In a bowl, combine all ingredients. Place in refrigerator for up to 12 hours for flavor infusion.
Serve with tortilla chips.

Salsa

 Salsa

This is so easy and a delicious way to use up those fresh garden tomatoes.  I make this in the food processor.  If you want yours chunkier, then dice all the veggies instead.  This also freezes well.

• Tomatoes ( 8 ounces), seeded and chopped  (about 6 small or medium tomatoes)

3 green onions with green tops, chopped

1/3 cup packed chopped fresh cilantro

1 tablespoon fresh lime juice

1 tablespoon seeded and chopped jalapeño

2 cloves garlic, minced

1/2 teaspoon salt  

 

 

Directions

1. Combine all the ingredients in a bowl; mix well. Leave at room temperature for 30 to 60 minutes for flavors to mingle.

Calories: 20
Protein: 1 g
Sodium: 306 mg
Cholesterol: 0 mg
Carbohydrates: 4 g
Exchanges: Free Food

BBQ Country Style Ribs

 
BBQ Country Style Ribs

I will post the traditional, slow version, and the crockpot version in this same post.
This is probably my favorite comfort meal.

You will need:

4 pounds Country Style Ribs
1 onion, quartered
2 t. salt
1/4 t. pepper

Cover Ribs with water in large dutch oven. Boil until tender. Drain off liquid.

Barbecue Sauce:
3/4 c cider vinegar or plain white vinegar. Whatever you have in the house
1/2 t. dry mustard
2 T. finely chopped onion
1 T. brown sugar
1/4 c. Worcestershire sauce
3/4 c. catchup
1 T. lemon juice
1 clove garlic

Place ribs in pan, cover with sauce at 325 degrees for 25-30 minutes, cover ribs with sauce several times while baking.
Sauce may be thickened with corn starch or you may reduce sauce in saucepan. I prefer to thicken with corn starch, faster. lol


Crockpot BBQ Country Style Ribs
Season the ribs with salt, pepper and garlic, and onion, or Seasoned salt for the lazy people in us.
Place in the bottom of a greased crockpot.
Mix together the sauce as directed above and pour on top of ribs.
Cook on low for 8-10 hours, until the meat is tender and the bones fall away from the meat.
Remove ribs from crock and let them rest under a tin foil tent for about 10 minutes.
While the meat is resting, pour the sauce and juices from the crock into a medium sauce pan and place over medium high heat.
Bring to a boil.
In a container with a tight fitting lid, place some of the sauce in it along with 2 Tbsp. Starch. Shake to mix.
Add to the boiling mixture and mix with a whisk.
Pour some of the sauce onto the ribs, and reserve some sauce to pass around the table.


*Note: I often double the sauce recipe so there is plenty to add to dipping bowls.
This sauce can be used on chicken as well.

I often serve this with mashed tatters and green beans.

West River Rats - reduced salt ketchup

reduced salt ketchup
1 cn 5 1/2 oz tomato paste
1/4 c Packed brown sugar
1/4 c Water
2 tb Cider vinegar
1/4 ts Dry mustard
1/4 ts Cinnamon
1 pn Cloves
1 pn Allspice
1 clove fresh garlic minced(optional)

Instructions

1. In jar or bowl, combine all ingredients, mix well. Cover and store in refrigerator for up to 1 month. Makes about 1 cup.


Per 1 tbsp serving 22 cal, 0 g fat, 9 mg sodium, 5 g carbohydrate Compare commercial ketchup 170 mg sodium per tbsp.


Source: The Lighthearted Cookbook by Anne Lindsay Heart and Stroke Foundation of Ontario, 1988.

Tartar Sauce

I never measure because I usually just make up enough to use for dinner but here is my best guesstimate.

3/4 cup mayo, light mayo, plain yogurt or white salad dressing (the kind that is usually sold next to the mayo at the grocery store)
1 Tbsp. lemon juice
1 1/2 Tbsp. dill pickle relish or minced dill pickles
Salt and Pepper to taste

Combine in a small bowl. Blend well. Keep refrigerated.
Will keep for 3 days.

Lemon Herb Sauce

This is excellent on fish.
You may never use tartar sauce again. :)


Lemon Herb Sauce
3/4 cup mayo, light mayo, white salad dressing (looks just like mayo and often next to the mayo on the grocery store shelves), or plain yogurt
1 Tbsp. lemon juice
1 Tbsp. Horseradish *optional
2 1/2 tsp. fresh thyme OR 1 tsp dried thyme
Salt and Pepper to taste.

Combine the ingredients in a small bowl. Blend well.
Cover and chill until ready to serve.

MS~Spaghetti and Meatballs

I'm posting this, mostly for the sauce recipe.

Ingredients

Serves 4.

• 1 large egg
• Coarse salt and ground pepper
• 1 large onion, finely chopped
• 6 cloves garlic, minced
• 1/2 cup plain dried breadcrumbs
• 3/4 cup finely grated Parmesan cheese, plus more for serving
• 8 ounces ground pork
• 8 ounces ground dark-meat turkey
• 1 teaspoon Italian seasoning
• 2 tablespoons olive oil
• 1 can (28 ounces) crushed tomatoes
• 3/4 pound spaghetti

Directions

1. In a large bowl, whisk together egg, 1/4 cup water, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir in half the onion and half the garlic. Add breadcrumbs, cheese, pork, turkey, and 1/2 teaspoon Italian seasoning. Mix gently. Form into 16 balls.
2. Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat. Add half the meatballs; brown on all sides, 4 to 6 minutes. Transfer to a plate with a slotted spoon. Cook remaining meatballs in remaining tablespoon oil; remove meatballs.
3. Add remaining onion; cook over medium-low until soft, about 5 minutes. Add remaining garlic and 1/2 teaspoon Italian seasoning; cook 30 seconds. Season with salt and pepper. Stir in tomatoes and 3/4 cup water. Return meatballs; cover, and simmer until cooked through, about 20 minutes. Remove meatballs.
4. Meanwhile, in a large pot of boiling salted water, cook spaghetti according to package direction until al dente. Drain; return to pot. Toss with sauce; serve meatballs on top, sprinkled with more cheese.

RR~Spaghetti and Meatballs

1 pound spaghetti
Salt, for pasta water

Meatballs:
1 1/4 pounds ground sirloin
2 teaspoons Worcestershire sauce, eyeball it
1 egg, beaten
1/2 cup Italian bread crumbs, a couple of handfuls
1/4 cup grated Parmesan, Parmigiano-Reggiano or Romano cheese
2 cloves garlic, chopped
Salt and pepper

Sauce:
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1/2 teaspoon crushed red pepper flakes
4 cloves garlic, crushed or chopped
1 small onion, finely chopped
1 cup beef stock, available on soup aisle in market in small paper boxes
1 (28-ounce) can crushed tomatoes
A handful chopped flat-leaf parsley
10 leaves fresh basil leaves, torn or thinly sliced
Grated cheese, such as Parmigiano-Reggiano or Romano, for passing at table
Crusty bread or garlic bread, for passing at the table

Preheat oven to 425 degrees F.

Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.

Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.

Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.

Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread (and some good chianti!)

Honey Mustard Sauce

¼ Cup Honey
¼ Cup Mustard
1 tbsp butter
and pepper to taste