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Barbecue Sauce

1 C. chopped celery
1 medium onion chopped
1 Tblsp. butter
Saute until golden brown.
2 Tblsp. vinegar
1 Tblsp. brown sugar
3 Tblsp. Worcestershire sauce
1 Tblsp. lemon juice
1 tsp. salt (optional)
1 tsp. mustard
1 C. ketchup
1 C. water
2 lbs. ground beef

Combine all ingredients in a large saucepan. Cook slowly for 2 -21/2 hours. (Is better reheated)

B-52 Steak Sauce

6 ounces tomato paste
1/2 cup water
1/2 cup lemon juice
1/2 cup Worcestershire Sauce
1/2 cup apple cider vinegar
1/3 cup soy sauce
2 tablespoons yellow mustard
1 teaspoon garlic powder
3 tablespoons onion powder
1/2 cup brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1 teaspoon dry orange peel, or 2 tablespoons fresh orange peel

Carefully measure all of the ingredients into a 2-quart saucepan.
Whisk until smooth. Simmer gently over medium heat for about 20 minutes for the flavors to blend.
Remove the pan from the heat and allow it to cool.

Bull's Eye Barbecue Sauce

1 cup Heinz Ketchup
6 tablespoons Lea & Perrins Worcestershire Sauce
4 tablespoons butter
3 tablespoons Distilled White Vinegar
1 tablespoon French's Yellow Mustard
3 tablespoons finely minced yellow onion
4 teaspoons Hickory Flavor Liquid Smoke
1/4 teaspoon Tabasco Sauce
1/2 cup Brown Sugar
1 tablespoon Granulated White Sugar
1 teaspoon table salt

Combine all ingredients in a 2-quart sauce pan. Mix well.
Simmer over very low heat for about 15-minutes, stirring occasionally.
Store refrigerated in a sealed container. You can even refill an old barbecue sauce bottle.

Homemade Prego Spaghetti Sauce

4 T. Olive oil
2 large minced garlic cloves
1 onion, very finely chopped
2 tsp. Dried basil
2 tsp. Dried parsley
1 tsp. Ground black pepper
1 tsp. Dried oregano
2 tsp. Salt
7 cups chopped fresh from the garden tomatoes (or 56 oz. Canned crushed tomatos)
1 (28 oz.) can tomato paste
1 (28 oz.) can tomato sauce
1/4 cup granulated Splenda

Heat oil over medium low heat. Add garlic. Stir and cook until golden brown.
Be careful not to burn garlic. Add onion and cook until soft and golden, stirring frequently. Add seasonings and tomatoes.

Homemade Ranch Dressing

1 tsp parsley
1 tsp basil
1 tsp dill
1 tsp chives
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/2 tsp pepper
1 cup mayonnaise
1/2 cup sour cream or Greek yogurt
Optional: 1 jalapeno chopped

Add all ingredients to a blender and blend until mixed well.
For a spicy jalapeno ranch, add the chopped jalapeno and blend.

Store in a glass jar in the fridge until ready to use.

Meat Sauce

2 tbsp. olive oil
1 lb. ground beef
1 medium onion, chopped
1 garlic clove, minced
1 16 oz. can tomatoes
1 12 oz. can tomato paste
4 tsp. sugar
2 tsp. oregano leaves
1-3/4 tsp. salt
1/4 tsp. cayenne pepper
1 bay leaf, crumbled

In 5 qt. Dutch oven over medium heat, in hot oil cook ground beef, onions, garlic until meat is well browned.
Drain excess fat.
Stir in tomatoes, their liquid and remaining ingredients.

Reduce heat to low, partially cover and simmer 35 minutes or until very thick, stirring occasionally.

Makes 4 Cups

Cheese Sauce

4 oz cream cheese
4 oz sharp Cheddar cheese
1/2 cup water
1 tablespoon chopped cilantro
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
Fresh black pepper to taste

Blend cheeses together in a small nonstick saucepan. Heat on low to melt cheeses and stir constantly to prevent burning. Stir in water, cilantro and
spices until well blended.

Sauce will thicken as it cools.

Makes 24 tablespoons

Nutritional Info: (per tablespoon)
Calories: 36
Carbs: 0 grams
Protein: 1.5 gram
Fat: 3 grams

Pico de Cibollo

Pico de Cibollo

1/2 white onion, finely diced
4 spring onions, thinly sliced
2 jalapenos, seeded, finely diced
2 TBSP cilantro leaves
1/2 lime, juice only

Combine ingredients and serve as a condiment with fajitas.

Mango Salsa

1/2 C. mango, peeled and diced small
1/2 C. jicama, peeled and diced small
1/2 C. red onion, peeled and diced small
1 Jalapeno, seeded and finely diced
pinch of salt
2 TBSP lime juice
1 TSBP sweet chili sauce (Mae Ploy or Yeo's recommended brands)

Combine ingredients and serve with grilled chicken or fish.

Barbecue Sauce

1 C. ketchup
1/3 C. light molasses
2 tbsp. cider vinegar
1 tbsp. Worcestershire sauce
Garlic powder
Onion powder or salt
Finely chopped onions

Combine ingredients. Tastes even better if made several hours before using.

BBQ Sauce

40 oz. ketchup (I use Heinz)
1 cup corn syrup (I use light Kayro syrup)
1 cup molasses (I use Grandma's original)
1 onion finely minced
3/4 to 1 cup white vinegar (more or less depending on taste)
1/4 cup spicy brown mustard (I use Gulden's)
1 tbls Worcestershire sauce
1 tbls + course-ground black pepper

1.Mix all ingredients in a large sauce pan; simmer about 30 minutes on stove top until sauce reduces and thickens.
Adjust seasonings to suit your taste.
2. Can:
3. Hot Water Bath-15-20 mins

Makes 3 pints

Barbecue Sauce For Chicken

1/2 C. Wesson oil
3/4 C. onion, chopped
3/4 C. ketchup
3/4 C. water
1/2 C. lemon juice
3 tbsp. sugar
3 tbsp. Worcestershire sauce
2 tbsp. mustard
2 tsp. salt
1/2 tsp. pepper

Heat oil, add onions. Saute, mix remaining ingredients in a bowl. Add to onion, simmer.
Grill chicken slowly.
Baste with sauce when chicken is nearly done.

Harry's Bar-B-Q Sauce

1/2 pt. tomato juice
1 pt. cider vinegar
1 stick butter
1 tsp. salt
1 tbsp. red pepper or to taste

Melt butter, mix all ingredients. Do not boil.
For chicken, this sauce covers 12 quarters. Slowly cook chicken over medium coals, applying sauce as needed.

Barbecue Sauce

1/2 C. beer
1/2 C. catsup
1/4 C. mustard
1/2 C. onion
Salt & pepper to taste

Mix until mustard is completely mixed in. Bring to a boil, simmer for 5 minutes.
Good on steaks, hamburger and hot dogs.

Best BBQ Sauce

1/2 tsp. bulk pepper
1 tsp. dry mustard
1 tsp. chili powder
1 tbsp. Worcestershire sauce
1/2 C. ketchup
1/2 C. vinegar
1/2 C. water
1 tbsp. flour
1 tbsp. molasses
1/4 tsp. red pepper

Put all together; whisk around until no lumps. Put in microwave until bubbly and stir until thick.

Steak Sauce

2 cups ketchup
2 garlic cloves, minced
2/3 cup chopped onion
1/2 cup each lemon juice, water, Worcestershire sauce and vinegar
1/4 cup soy sauce
1/4 cup packed dark brown sugar
2 tablespoons prepared mustard

Combine all of the ingredients in a 3-qt. saucepan; bring to a boil over medium heat. Reduce heat and simmer, uncovered, for 30 minutes.
Strain if desired. Cover and refrigerate.

Yield: about 3 cups.

Salsa Fresca

6 roma (plum) tomatoes, diced
1 sweet onion, diced
1 medium red bell pepper, diced
1 medium yellow bell pepper, diced
1 bunch cilantro, finely minced
1 lime, juiced
1 teaspoon salt, or to taste'

In a bowl, mix the tomatoes, onion, red bell pepper, yellow bell pepper, cilantro, lime juice, and salt.
Cover and refrigerate until ready to serve.

Horseradish Sauce

1/4 cup prepared horseradish
1 pint sourcream
2 Tblsp. lemon juice
Dash of Tabasco sauce
1 tsp. salt

Combine all ingredients stirring until thoroughly mixed. Chill until ready to serve.

Blueberry Syrup

1/2 C. sugar
1/4 C. water
1/4 C. light corn syrup
1 tbsp. cornstarch
2 tsp. lemon juice
2 C. blueberries

Combine sugar and cornstarch in 1 quart casserole. Add water, syrup, and lemon juice. Stir in blueberries.

Microwave on full power 4 1/2 to 5 minutes or until thickened.

Micro-tip: For a thicker sauce, add additional teaspoon of cornstarch.

California Guacamole

3 ripe avocados
3 tbls. fresh lemon juice
1/2 cup diced onion
1 medium tomato, chopped
1/2 tsp. salt
2 tbls. minced cilantro

Cut the avocados in half and remove the seeds. Scoop out the pulp and place in a bowl.
Drizzle the pulp with lemon juice and mash. Combine all ingredients.

Mix well.

Serve with tortilla chips.

Serves 6-8.

The Fire Hole Salsa

2lbs. Roma tomatoes
4 Jalapeno
1-2 Mild Banana peppers
1 Anaheim pepper
1 Habanero pepper (hot!)
1 small white onion
1 green onion
1 clove garlic
1 tbsp lemon juice

Dice tomatoes to desired size (this will increase or decrease the texture of salsa)
Cut up peppers and mix into bowl of some sort.
Cut up onions and and place them in bowl.
When done put tomatoes into the bowl with everything else.
Put chopped garlic in and then add the lemon juice.

Stir and have fun eating!!!

Der Weinerschnitzel's Chili Sauce

2 cloves garlic, minced
1/2 cup onion, minced
2 tablespoons olive oil
1 pound ground beef
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon prepared mustard
1 tablespoon vinegar
1 teaspoon Worcestershire Sauce
1/2 teaspoon Tabasco
1/4 cup ketchup
1/2 cup tomato juice

In a large heavy skillet cook garlic and onion in oil over moderate heat, stirring, until onion is softened.
Add beef and cook, stirring and breaking up any lumps with a fork,until cooked through.
Drain off any excess fat.

Jack Daniel's Marinade

1/4 cup Jack Daniel's whiskey
1/4 cup soy sauce
1/4 cup Dijon−style mustard
1/4 cup minced green onion and tops
1/4 cup firmly packed light brown sugar
1 teaspoon salt
Dash of Worcestershire sauce
pepper to taste

Combine all ingredients. Blend well.

Use to marinate shrimp or scallops for one hour.
Beef, chicken or pork should marinate refrigerated overnight.
Use to baste the shellfish or meat as it is grilled or broiled.

Kraft Catalina Salad Dressing

1 cup sugar
2 Teaspoon salt
dash paprika
1/2 Teaspoon chili powder
1/2 Teaspoon celery seed
1/2 Teaspoon dry mustard
grated onion to taste
1/2 cup vinegar
2/3 cup ketchup
1 cup vegetable oil

Place all ingredients into blender and mix.
Store in jar in refrigerator

Foolproof Gravy

Neck, giblets and wing tips of Turkey carrot, chopped
1 stalk celery, chopped
1 large onion, chopped
2 cloves garlic, chopped
1 2/3 cups (half a bottle) white wine (inexpensive sauvignon blanc orpinot grigio)
2 1/2 cups (20 ounces) canned chicken broth
Pan juices of roasted turkey
1 generous tablespoon flour

All American BBQ Sauce

3 tblsp brown sugar (Splenda)
1 cup ketchup
1/2 tsp lemon juice
1/2 tsp liquid smoke
1 tbs Dijon mustard
2 tbs red or white wine vinegar
1 tsp chili powder
1 tsp garlic powder
1 tsp ground celery seeds

Combine all ingredients in a saucepan and cook 25 min.
If you want a spicier sauce: add 1/4 tsp cayenne pepper.

Good on any kind of meats, etc.

Makes 6 Servings


Cheese Sauce

1/2 lb. Velveeta cheese, cubed
1/4 c. milk

Heat Velveeta and milk over low heat; stir until sauce is smooth. Makes 1 cup.

Can be used in macaroni and cheese or to pur over cooked vegetables.

Teriyaki Sauce

1 cup soy sauce
3/4 cup brown sugar
1 Tbs. vinegar
1 tsp. garlic salt
1 tsp. ginger

Combine ingredients.. use as is as a marinade or thicken withcornstarch and heat for use as a basting sauce, This is fabulous overchicken, pork or beef.

Freezes great

Uncooked Pizza Sauce

28 oz. of crushed tomatoes
3 oz. of tomato paste
4 tbsp. Pecorino Romano
1 tsp Oregano
2 tbsp. minced fresh garlic
1 tbsp. black pepper
3 tsp sugar
2 teaspoons of basil

Whisk all together. Allow flavors to blend for one hour before using.

Cooked Pizza Sauce

2 Tablespoons Olive Oil
1/4 Cup Chopped Onions
1 Tablespoon minced Garlic
3 Italian Plum Tomatoes, Finely Chopped
3 oz. Tomato Paste
2 1/2 Tablespoons Italian Seasoning
1/2 Teaspoon Salt
Black Pepper
1/2 Stick Unsalted Butter, Cut in Pieces

Heat oil in a large skillet over high heat. Add onions and saute 1 minute.
Stir in garlic, tomatoes, tomato paste, Italian seasoning; season with salt and pepper to taste.
Bring to a boil and simmer, stirring occasionally, about 3 minutes.
Reduce heat to medium and add butter pieces, stirring.