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(Servings: 4)

1/4 c Salad oil
2 tb lsp Soy sauce
1/4 c Bourbon, sherry, or wine
1 tsp Garlic powder
1 Pepper, freshly ground

Combine all ingredients and pour over meat.
Marinate in refrigerator. Also use to baste meat as you cook it.
Good on red meat, fish or chicken.

Layo Barbecue Sauce

3/4 qt Catsup
4 tb Lemon juice
1 ts English mustard
1 Bay leaf
1 ts Freshly ground black pepper
4 tb Sharp salad dressing
1 tb Worcesteshire sauce
3/4 c Maple syrup
1 Clove garlic
1 c Butter
1/2 md Onion
Chili powder
Mix, bring to a boil and simmer one hour.
Remove onion and bay leaf.

Chile Barbeque Sauce

"This is a great spicy sauce for grilling meats or dipping chicken wings."

1 (12 ounce) jar honey
1 (18 ounce) bottle barbeque sauce
1 (12 ounce) bottle chile sauce
1 tablespoon dried minced onion flakes
1 teaspoon garlic powder

In a large bowl, mix honey, barbeque sauce, chile sauce, dried minced onion flakes and garlic powder.
Apply generously to meats while grilling. -------------------------

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(Servings: 3)

16 oz Tomato Sauce
2 tblsp Brown Sugar
1/4 cup Vinegar
2 tblsp Worcestershire Sauce
1 tsp Salt
1 tblsp Paprika
1 tsp Dry mustard
1 tsp Chili Powder
2 tblsp Chopped Green Onion Tops
1/8 tsp Cayenne Pepper

Simmer 15 minutes, stirring occasionally. Serve hot. Makes 2 1/2 cups.
***** While there was no indication, I would expect that this is best
with Pork, since the idea of 'BBQ' in that area was nearly always pork.

Jeff's Barbecue Sauce

1/4 c Bacon drippings or margarine
2 tb Chili Powder
1 c Ketchup
1 ts Dry mustard
1/2 c Molasses
1/2 ts Salt
2 tb Worcestershire Sauce
1/2 ts Cayenne Pepper or Red Pepper
1/4 c Wine vinegar
1/2 ts Garlic Powder
2 c Water
In a saucepan, combine Bacon Drippings, Ketchup, Molasses, Worcestershire Sauce and Vinegar.
Begin cooking over low heat.
Slowly stir in the water. Add the remaining ingredients, mixing well.
Raise the temperature to medium high and bring the sauce to a boil.
Reduce heat and simmer for 30 minutes.
Let sauce cool and stand at room temp. for an hour or more.
When ready to serve, reheat. Serve warm over barbecued meats.
Sauce will keep refrigerated for several weeks.

Vinnie's Glaze

"This is a sweet and tangy glaze with a little bit of heat. If you don't like spicy foods, reduce the amount of cayenne pepper.
This recipe can be used on chicken, ribs, steak, wings or as a dipping sauce."

2/3 cup water
1 cup pineapple juice
1/4 cup teriyaki sauce
1 tablespoon soy sauce
1 1/3 cups dark brown sugar
3 tablespoons lemon juice
1 cup flaked coconut
3 tablespoons minced white onion
1 tablespoon crushed pineapple
1 teaspoon cayenne pepper, or to taste

DIRECTIONS Combine the water, pineapple juice, teriyaki sauce, soy sauce and brown sugar in a medium saucepan, and bring to a boil.
Stir in the lemon juice, coconut, onion, pineapple and cayenne pepper.
Reduce heat to low, and simmer for about 40 to 60 minutes, or until the mixture is syrupy and has reduced by about 1/2.
Make sure it doesn't boil over. Use a dipping or basting sauce.



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Jim's Teriyaki Marinade & BBQ Sauce

1 c Soy Sauce
1/2 ts Powdered Ginger
1 c Water
1/2 ts Garlic Powder
2 tb Vinegar
1 ts Hot Pepper Sauce, opt'l
2 tb Brown Sugar
2 tb Corn Starch
1 ts Dry Mustard

Whisk together all the ingredients except the corn starch.
Marinade the meat long enough to flavor and tenderize- 1 hr for young chicken breasts or fish, overnight for round steak and up to 5 days for some game cuts.

BBQ and baste with the marinade.
Make a slurry of the starch and a little water and whisk into the marinade.
Bring to a boil, stirring as the sauce thickens. Serve with the BBQ'd meat.

Real garlic and ginger only improves this dish.
The amount of pepper sauce can be varied from mild to fiery.
You can substitute wine, sherry, orange or pineapple juice for some or all of the water to vary the flavor.
Pineapple juice has an enzyme that provides additional tenderizing power to the vinegar and mustard.


Hot Barbecue Sauce

Submitted BY: Bruce Fisher

"The heat is on when you brush on Bruce Fisher's tongue-tingling sauce! You'll also detect a hint of fruity sweetness, thanks to the apricots he adds.
'It's known among my family and friends as 'Bruce's Hot Juice',' says this East Bloomfield, New Yorker.
'I've been making this barbecue sauce for 20 years and get requests for the recipe every summer. I'm always happy to share it.'"

2 (15 ounce) cans apricot halves, drained
4 cups packed brown sugar
4 cups cider vinegar
1 (29 ounce) can tomato sauce
2 cups ketchup
1 cup maple syrup
1 cup prepared mustard
1/2 cup orange juice
1/2 cup honey
3 tablespoons salt
1/2 cup molasses
3 tablespoons chicken bouillon granules
2 tablespoons crushed red pepper flakes
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1 tablespoon pepper
2 tablespoons liquid smoke (optional)

In a blender or food processor, puree the apricots until smooth.
Pour into a large soup kettle or Dutch oven; add the next 17 ingredients.
Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until flavors are blended, stirring occasionally.
Stir in liquid smoke if desired. Cool. Store in the refrigerator.



2 cups tomato catsup
2 tblsp wine vinegar
2 tblsp soy sauce
1 tblsp brown sugar
dash of Tabasco sauce

Combine ingredients in a saucepan.
Bring to a boil over moderate heat, stirring constantly.
Reduce heat and simmer for 10 minutes.
Serve hot or cold.


Mad Dog's BBQ Sauce

1 ea Large onion, chopped finely
1/4 c White vinegar
2 tb Olive oil
1/2 c Molasses
2 tb Brown sugar
1/4 c Worcestershire sauce
4 ea Cloves garlic, mashed
1 tb Dry mustard
2 c Tomato paste
1 tb Oregano
1 c Tomato sauce
1 ts Thyme
Chip the onion fine and simmer in olive oil until transparent.
Mince the garlic and add to the onion; simmer for another minute.
Stir in the remaining ingredients and bring to a boil.
Simmer for about 15 minutes. Store in the refrigerator. Use on any barbeque specialty..


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