banner delightful sauces

North Carolina: Eastern Style Lemon Mop
  • 1 c Cider vinegar
  • 1/2 c Water
  • 3 tb Lemon juice
  • 3 tb Butter
  • 1 ts Cayenne
  • 2 ts Tabasco
  • 2 tb Worcestershire Sauce
  • 2 tb Sugar
Mix thoroughly and allow time for flavors to blend.

Justin's BBQ Sauces

  • 3 c Onion -- chopped
  • 1 tb Garlic -- chopped
  • 1 c Sweet pepper -- chopped
  • 1/2 c Parsley -- dried
  • 1 c Dry white wine
  • 3 tb Vinegar
  • 2 c Ketchup
  • 1/4 c Honey
  • 2 tb Lemon juice
  • 1 tb Salt
  • 3 tb Worcestershire sauce
  • 1/2 ts Mint -- dried
  • 1 tb Liquid Bar-B-Que Smoke®
  • 1/2 tb Louisiana hot sauce
Place all ingredients in a pot that is big enough to hold them. Bring to boil. Cook covered., on low heat for several hours.

Kansas City - Style Sauce (Paul Kirk)

  • 3/4 c Light brown sugar, packed
  • 1/4 ts Mace, ground
  • 1 ea 1 1/4 oz package regular
  • 1/4 ts Black peppper, fresh ground
  • -flavor chili seasoning
  • 1 c White distilled vinegar
  • 2 ts Dry mustard
  • 1/4 c Molasses
  • 1 ts Ginger, ground
  • 1/4 c Water
  • 1/2 ts Allspice, ground
  • 32 oz Ketchup
  • 1/4 ts Cayenne pepper
  • 3 ts Liquid smoke (optional)

In a large saucepan, combine the brown sugar, chili seasoning, mustard, ginger, allspice, cayenne, mace, and black pepper. Add the vinegar, molasses, water, and liquid smoke, if using. Stri until dry ingredients are dissolved. Add the ketchup and stir to mix. Bring to a boil over high heat, stirring constantly to avoid spattering. Reduce the heat to low, cover, and simmer for 30 minutes. Remove from the heat and let cool to room temperature. Use immediately or cool to room temperature, cover, and refrigerate for up to 1 week.

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Bourbon Whiskey BBQ Sauce

Submited by: Kevin

"This is a barbecue sauce recipe using Kentucky bourbon whiskey. For best results, refrigerate for a day or two, allowing the flavors to blend."

  • 1/2 onion, minced
  • 4 cloves garlic, minced
  • 3/4 cup bourbon whiskey
  • 1/2 teaspoon ground black pepper
  • 1/2 tablespoon salt
  • 2 cups ketchup
  • 1/4 cup tomato paste
  • 1/3 cup cider vinegar
  • 2 tablespoons liquid smoke flavoring
  • 1/4 cup Worcestershire sauce
  • 1/2 cup packed brown sugar
  • 1/3 teaspoon hot pepper sauce, or to taste

DIRECTIONS In a large skillet over medium heat, combine the onion, garlic, and whiskey.
Simmer for 10 minutes, or until onion is translucent.
Mix in the ground black pepper, salt, ketchup, tomato paste, vinegar, liquid smoke, Worcestershire sauce, brown sugar, and hot pepper sauce. Bring to a boil. Reduce heat to medium-low, and simmer for 20 minutes.
Run sauce through a strainer if you prefer a smooth sauce.
PREP TIME 15 Min COOK TIME 30 Min Original recipe yield: 4 cups

Vinegar Based BBQ Sauce

This type of sauce is popular in North Carolina. You can use this sauce as a basting sauce, or just mix it into your cooked meat when you are ready to eat.

  • 1 cup cider vinegar
  • 1 tablespoon salt
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon crushed red pepper flakes
  • 1 tablespoon brown sugar
In a small bowl, combine the vinegar, salt, cayenne pepper, crushed red pepper flakes and brown sugar.
Mix well and allow ingredients to mesh for about 4 to 8 hours before using.


Devil's Steak Sauce

"A brilliant steak sauce that really brings out the flavor of any type of grilled steak. It's best with eye fillet or Scotch steaks. Raspberry jam is the wildly inventive twist that really makes this sauce unique."

2 tablespoons raspberry jam
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons tomato sauce
2 tablespoons malt vinegar
5 drops hot pepper sauce
salt and freshly ground black pepper to taste

In a saucepan over high heat, blend raspberry jam, brown sugar, Worcestershire sauce, tomato sauce, malt vinegar, hot pepper sauce, salt, and pepper. Bring to a boil over high heat, reduce heat to low, and simmer 10 minutes, or until thickened.

Oak Sauce

4 Dried new mexico red chilies
1 1/2 ts Sea salt
4 Dried chipotles
1/4 c Straight bourbon
2 Fresh habanero ; stemmed,see
2 c Red wine vinegar
6 md Garlic cloves
1/4 c Fresh lemon juice
1/3 c Fresh rosemary ; loosely pac
1/4 c Onion ; chopped

Preparation Time: 0:25 Preheat oven 250 degrees.
Dry roast the dried chilies until you smell them, about 3 minutes.
Submerge them in a pot of hot water and soak them until soft, about 20 minutes.
Put all ingredients in blender and give it hell for 3-4 minutes.
Pour into mason jar. Joe's soak sauce improves with age and will last several weeks. I have also frozen it.


(Servings: 6)

------------ 1/2 cup Sugar
1/4 tsp Ground oregano
1/2 tsp Ground thyme
1 tsp Salt
1/2 tsp Pepper
1/8 tsp Cayenne pepper
1/2 tsp Cornstarch
1/2 cup Vinegar
1 cup Molasses
1 cup Ketchup
1 cup Prepared mustard
2 tblsp Oil

Combine first seven ingredients in a small saucepan. Stir in enough vinegar to make a paste. Combine molasses, ketchup, mustard, oil and remaining vinegar; add to herb paste. Bring to a boil, stirring constantly. Reduce heat and simmer 10 minutes. Remove from heat; cool completely. Pour into a glass jar; cover tightly. Store refrigerated for up to 3 months. Baste over chicken, turkey, ham or hot dogs.

Kathy's Award Winning Barbeque Sauce

Submitted by: Kathy

"This is a thick and spicy barbeque chicken recipe that has won several cooking contests. The sauce consists of molasses, brown sugar, tomato juice and spices all pureed together in a blender. Some may wish to cut the amount of pepper in half."

INGREDIENTS 1 cup ketchup 1 tablespoon Worcestershire sauce 1 cup molasses 2 tablespoons brown sugar 1/4 cup chopped onion 1 tablespoon garlic powder 1 teaspoon ground black pepper 1 teaspoon cayenne pepper 2 tablespoons lemon juice 1 (5.5 ounce) can tomato juice 2 tablespoons liquid smoke flavoring DIRECTIONS In a blender or food processor, combine the ketchup, Worcestershire sauce, molasses, brown sugar, onion, garlic powder, ground black pepper, cayenne pepper, lemon juice, tomato juice, and liquid smoke flavoring.
Puree until smooth, and transfer to a saucepan.
Place saucepan on the stove over medium heat.
Bring mixture to a boil, reduce heat to low, and simmer for about 1 hour, or to desired thickness.


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Barbecue Sauce 1/4 c Ketchup
1 ts Paprika
1 c Tomato juice
1/8 ts Ground cayenne pepper
1/4 c Vinegar
1 ts Dry mustard
1/2 c Water
1 ts Salt
2 ts Worcestershire sauce
2 ts Brown sugar
1/4 ts Chili powder
1/2 c Chopped onion
1/4 ts Garlic salt
Combine all ingredients and simmer 15 minutes.
Sufficient for 3 lbs. of ribs.
Sauce was the creation of my late father-in-law.

Barbeque Sauce for a Crowd 54 oz Bullseye or KC Masterpiece
7 Lemons; juiced
Barbeque sauce, hickory smok 2 tb Worcestershire sauce
3 1/2 qt Tomato sauce
1/2 c White kayo syrup
4 ts Dry mustard
1 tb Black pepper
2 tb Garlic powder
1 ts Cayenne pepper
2 tb Onion powder
4 tb Oil or margarine
1 c Brown sugar
Mix all ingredients and heat thoroughly to blend flavors, maybe 15 min on lowest heat.
Baste on meat last 10 minutes only, or serve with meat.
Keeps well in fridge.

Bar-B-Que Sauce
"This is an easy to make Bar-B-Que sauce using ingredients most people have at home."

Original recipe yield: 1 cup

1/2 cup ketchup
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon cider vinegar
1 dash hot pepper sauce
1 teaspoon garlic powder
1/4 teaspoon mustard powder
1/4 teaspoon salt
DIRECTIONS In a small saucepan over medium heat, stir together the ketchup, brown sugar, Worcestershire sauce, vinegar, hot pepper sauce, garlic powder, mustard powder, and salt. Bring to a simmer, then remove from heat and allow to cool slightly before brushing on your favorite meat. -----------------------

(Servings: 5)

1 Onion; Large, Finely Chopped
1 tblsp Ground Red Chiles
1/4 tsp Ground Red Pepper
1 Ancho Chile; seeded and finely chopped
1 tblsp Vegetable Oil
1 cup Orange Juice
1/2 cup Lime Juice
2 tblsp Sugar
2 tblsp Lemon Juice
1 tblsp Fresh Cilantro; Snipped
1 tsp Salt

Cook onion, ground red chiles, red pepper and ancho chile in oil, stirring frequently, until onion is tender, about 5 minutes.
Stir in remaining ingredients.
Heat to boiling, reduce heat to low.
Simmer uncovered, about 10 minutes, stirring occasionally.
Makes about 2 1/3 cups of sauce.

Apple sauce Barbeque Sauce

"Applesauce gives this sauce a nice thick texture that coats well on meat. It has a sweet spicy flavor that is excellent on chicken or pork. It may also be canned in sterile containers for later use, or for giving as gifts."

1 cup applesauce
1/2 cup ketchup
2 cups unpacked brown sugar
6 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon ground cinnamon

In a saucepan over medium heat, mix applesauce, ketchup, brown sugar, lemon juice, salt, pepper, paprika, garlic powder, and cinnamon. Bring mixture to a boil. Remove from heat, and cool completely. Use to baste the meat of your choice.

1/2 tsp dried chili flakes or cayenne
2 cloves garlic, coarsely chopped
1 tblsp brown sugar
1/4 tsp salt
1/2 cup chinese red rice vinegar
a thinly sliced green onion
1 tblsp coarsely chopped cilantro leaves

Pound first 4 ingredients to a paste with mortar and pestle, then dissolve in vinegar.
Alternatively, put it all in a blender and blend until smooth.
Float the green onions and cilantro on top.

Blackberry BBQ Sauce

"Sweet and fruity basting sauce that will have your guests clamoring for your 'secret.' It is an especially good sauce for pork or beef ribs."


1/2 cup blackberry preserves
1 1/2 cups ketchup
1/8 cup brown sugar
1/8 teaspoon cayenne pepper
1/4 teaspoon mustard powder
2 tablespoons red wine vinegar

In a medium bowl, mix together blackberry preserves, ketchup, brown sugar, cayenne pepper, mustard powder, and red wine vinegar.
Use to baste pork or beef ribs while grilling.



(Servings: 1)

1/2 cup Oil (Canola)
1/3 cup Vinegar (Apple Cider)
1/2 cup Ketchup
1/2 cup Fruit juices
1/4 cup Onion
1 ea Hot pepper
1/4 tsp Oregeno
2 ea Garlic cloves

Combine all ingredients except oil in blender.
Blend until smooth.
Place blended ingredients and oil in saucepan.
Boil for 7 to eight minutes.

Kinda Karolina Sauce

1 c Prepared mustard
1/4 c Salt
1 c Vinegar
1 c Water
1/4 c Ground red pepper

Bring to a boil.
Pour over anything that isn't moving or mooing...

Kukn Barbeque Sauce

12 oz Chili sauce
1 tb Worcestershire sauce
2 c Brown sugar
1 ts Dry mustard
1 x Lemon juice; half
1 ds Tobasco

Combine ingredients in sauce pan.
Bring to boil, and reduce to simmer for at least 1/2 hour.
Tastes great on chicken, pork, or sausages. KUKN is a new radio station in our city, so that's where the name comes from.
Hope you like it!

KY Colonels Secret Pork BBQ Sauce

2 1/2 c Water
1 Clove garlic, minced
1/4 c Vinegar
1 ts Red pepper
1 tb Sugar
2 ts Chili powder
3 ts Pepper
1 ts Red pepper sauce
2 tb Butter
1 ts Dry mustard powder
3 ts Salt
3 tb Worcestershire sauce
1/4 Chopped onion

Combine all ingredients in a saucepan.
Bring to a boil, stirring constantly.
Reduce heat and simmer for 5 minutes.
Cool overnight, warm before using.
Start basting meat with this at the beginning of the cooking process.
Baste and turn until pork registers 170 degrees on a meat thermometer (takes about 20 minutes for country ribs.)

Lone Star Ribs & BBQ Sauce

3 lb Small pork ribs
2 1/2 ts Paprika
1 1/2 ts Pepper
1 1/2 ts Chili powder
1 tb Prepared mustard

1 1/2 ts Liquid Barbecue SmokeAE
1 pt Ketchup
1 c Worcestershire sauce
1 1/2 pt Water
Black pepper
1/3 c Flour
1 tb Salt
4 ts Sugar

Season the ribs with above mixture.
Place ribs on the grill in any type of covered smoker or BBQ pit, keeping away from direct heat so that the smoke does the cooking.
Cook very slowly for 1 1/2 to 2 hours or until meat comes away from bone easily. during the last 15 min. baste both sides of ribs with sauce.
Cut ribs and serve. To make sauce, combine ketchup and water in a large pot and bring to boil. Mix dry ingredients.
Add mustard, liquid smoke, and half the worcestershire sauce.
Stir into paste; then add the remainder of worcestershire sauce.
Pour this into heated mixture and boil slowly for 20 min.
Refrigerate any unused portion. Keeps for several weeks.
Makes about 1qrt.

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