Re: SAUCE CORNER....
BA*R-B-Q *RIB SAUCE
1 cup ketchup
1 tablespoon worcestershire sauce
1 teaspoon hot pepper sauce
1 cup water
1/4 cup vinegar
2 tablespoon brown sugar
1 teaspoon salt
1 teaspoon celery seed
Combine all ingredients in saucepan. Bring to a boil, reduce heat and let simmer 30 minutes. This makes enough sauce to baste 4 lbs. of baby back ribs.
Re: SAUCE CORNER....
ZASTY LEMON DIPPING SAUCE
1/4 cup olive oil
1/4 cup butter
1 lemon
3-4 cloves garlic, peeled
1/4 teaspoon each basil and oregano
2 tablespoons fresh Italian parsley
cracked black pepper, to taste
pinch of paprika
dash of Frank's Hot Sauce (optional)
Microwave olive oil for 30 seconds, or just until hot. Add butter, paprika and herbs.Into a blender bowl, scrape the zest of the lemon using a zester, vegetable peeler, or grater. The zest is the yellow skin on the lemon - avoid getting any of the white portion because it's bitter. The lemon flavor and oil is all contained in the yellow portion.
Squeeze the lemon juice into the blender container, removing any seeds. Add garlic and process. Allow garlic to sit in lemon juice for 2-3 minutes; this takes the "raw" edge off the garlic.
Add hot oil and butter mixture, process another 10 seconds.
Re: SAUCE CORNER....
chili con queso
1/4 cup butter
1 onion, finely chopped
1/4-1/2 tsp. garlic, minced
1 can mild green chilies, chopped
1 16 oz. can diced tomatoes, draind
1-3 tbsp. evaporated milk
pimiento or paprika
Melt butter; saute onions until translucent. Add garlic, salt, chilies and tomatoes.Cut up cheese; add evaporated milk until consistency resembles thick gravy.
Cook slowly, adding milk a little at a time. Stir often.
Hot chilies may be added if hotter than mild Con Queso is desired. Pimento paprika or achiote may be added for color.
Re: SAUCE CORNER....
DILL SAUCE
4 tbsp. fresh dill, finely chopped
1 tbsp. parsley, chopped
1 c. basic white sauce
Combine dill and parsley with white sauce. Cook on very low heat for about 5 minutes.
Re: SAUCE CORNER....
Honey Garlic Wing Sauce
1/2 cup honey
1/2 cup lite soy sauce
2 Tbl Olive Oil
5 cloves garlic minced fine
1/4 cup minced onion
1 Tbl fresh minced ginger
2 Tbl Dijon Mustard
1 tsp Hot Sauce
1 Tbl Corn Starch
Procedure:
Heat oil in sauté pan
Add Garlic, Onion sauté until translucent Do not Burn!
Add ginger simmer 1 minute
Add mustard, honey, soy sauce and Hot Sauce
Simmer 4-5 minutes
Mix corn starch with 1/4 water, stir into sauté pan
Simmer 2 minutes
Toss with wings
Re: SAUCE CORNER....
Zesty Pesto
2 bunches of fresh basil
1 whole bulb fresh garlic peeled
2 cups extra virgin olive oil
2 cups pine nuts
2 cups fresh grated parmesan cheese
1 Tsp Hot Sauce
Procedure:
Place garlic in food processor and process on high, add pine nuts and chop until smooth add basil, pulse until basil is chopped then leave machine running add oil, if too thick add some more oil slowly, pesto should be a little thin add parmesan cheese and hot sauce, pulse until smooth, place into a container and refrigerate. Enjoy!
Re: SAUCE CORNER....
Spicy French Dressing
1 can tomato soup
3/4 C. canola oil
3/4 C. sugar
1/2 C. vinegar
1 sm. onion, chopped
1 tsp. Worcestershire sauce
1/2 tsp. garlic powder or 1 sm. clove garlic
1 tsp. salt
3/4 tsp. pepper
3/4 tsp. paprika
1/2 tsp. dry mustard
Blend all ingredients together in a blender. Keeps in refrigerator several weeks.
Makes approximately about 4 C..
Re: SAUCE CORNER....
Aurora Sauce
Ingredients: