1 lg can whole tomatoes
5 yellow chilies
1 onion, chopped
1 tbsp garlic salt
juice from 1/2 of a lime
pepper to taste
cumin to taste
1 bunch cilantro, chopped
Boil chilies for 10 minutes; remove stems, veins, and 1/2 of the seeds. Combine all ingredients except cilantro in food processor; pulse to desired consistency. Stir cilantro through the salsa.
1/2 gal apple cider
In a porcelain-lined dutch oven, heat apple cider over high heat until it comes to a boil; reduce heat to medium-low and simmer for 4-5 hours, stirring occasionally, until cider is reduced to about one cup and reaches a syrupy consistency. Refrigerate.
1 onion, chopped or 1 tbsp onion powder
1 can (28 oz) plum tomatoes
2 cloves garlic
3 tbsp sugar
2 tsp sambal oelek
1 tsp red curry powder
1 to 2 cloves
1 tbsp vinegar
Combine all ingredients and simmer for +/-5 minutes. Cool completely before serving. Great with shawarma burgers.
1 tsp onion powder
1 tbsp sambal oelek
1 tbsp hoisin sauce
1 tbsp chicken Better Than Bullion
2 tbsp garlic
2 tbsp ginger, grated
2 tbsp soy sauce
1/3 cup mirin
1/2 cup seasoned rice vinegar
Combine all ingredients and bring to a boil. Cool to room temperature before using to coat and baste salmon.
1 tbsp garlic, minced
1 tbsp fresh ginger, minced
1/4 cup fish sauce
2 jalapeño chiles, stemmed and sliced (remove seeds, if desired)
2 lbs tomatoes, skins removed, cored & chopped into chunks
1 cup sugar
3/4 cup red wine vinegar
2 star anise pods
Combine garlic, ginger, fish sauce, and jalapeños in a food processor; process for +/-15 seconds. Pour into non-stick sauté pan and add remaining ingredients; bring contents to a boil over high heat. Reduce heat to medium and simmer for +/-30 minutes. The sauce is finished when a rubber spatula leaves trail in the sauce (or to desired consistency). Pour into a jam jar; cool to room temperature and then refrigerate.
INGREDIENTS
1/4 cup butter
1 to 2 lbs mushrooms, sliced
1 to 2 yellow onions, sliced
16 oz Alfredo sauce (see recipe or use Bertoli)
6 oz bleu cheese
DIRECTIONS
In a large sauté pan, melt butter; sauté mushrooms and onions. Add Alfredo and bleu cheese; heat until bleu cheese is fully integrated. Serve over barbecued ribeye steaks.
Sausage gravy, a Southern staple, has been a Huggins family favorite for generations. No true Southern breakfast is complete without it. The sage sausage is in homage to my grandma Lena — a true Southern lady. I learned to make this, arguably the best of all breakfasts, watching my mom prepare it time and time again in our family kitchen in Southern California. I may just be superstitious, but I swear the gravy tastes best when it’s made in my favorite cast iron pan!
INGREDIENTS
1 lb sage sausage
1 cube butter
⅓ cup flour (mounded)
½ gallon milk
salt & pepper to taste
DIRECTIONS
Cook sausage; remove meat from pan and add butter to sausage drippings. Melt butter and stir in flour. Cook for +/- 3 minutes stirring continually. Add just less than ½ gallon of milk. Increase heat to medium and continue stirring until thickened. Adjust thickness with remaining milk if necessary. Add salt and pepper to taste; stir some of the prepared sausage into gravy (to taste). Serve over buttermilk biscuits and eggs.
1 cup tamarind paste
1⁄4 cup sliced shallots
2 tbsp garlic, chopped
1⁄2 cup lemon grass, sliced
2 kaffir lime leaves
2 Thai bird chillies or sambal oelek to taste
1⁄2 cup sugar
1 tbsp whole cumin seed, toasted
2 qts chicken stock
salt & pepper to taste
In a medium, non-reactive sauce pan, combine all ingredients. Simmer lightly for about one hour until the glaze is thick and syrupy; strain and season with salt if necessary.
1 cup sugar
1 cup water
1⁄2 cup ketchup
1⁄4 cup rice vinegar
a few drops lemon juice
1 tbsp cornstarch
3 tbsp water
Combine sugar, water, ketchup, vinegar and lemon juice; bring to boil. Dissolve corn starch in water and add to mixture to thicken. Cook until clear. Pour over thinly sliced uncooked bell peppers, onions and pineapple chunks. Serve over rice.
2 cup tartar sauce (Kraft lemon & herb preferred)
1⁄3 cup lime juice
2 tbsp Worcestershire sauce
1 tsp lemon pepper
salt & pepper
Combine ingredients and use to baste salmon while on barbecue. Add salt and pepper.
1⁄4 cup olive oil
4 cloves garlic, chopped
1 cup roasted red peppers
1⁄2 tsp red pepper flakes
2 tbsp sherry vinegar
2 anchovy filets
1⁄2 cup roasted almonds
salt & pepper
Pour olive oil into sauté pan on low heat; add garlic. Once the garlic starts to sizzle, cook for about 30 seconds; remove to a small bowl to cool. Combine all ingredients in a food processor and pulse until the ingredients come together then purée for about an additional minute. Place in refrigerator for 24 hours to allow the flavors to meld. Adjust for salt prior to serving. Great over meat, fish and vegetables.
1 sm shallot, finely diced
2 tbsp ketchup
1 tsp capers
1⁄2 tsp sambal oelek
salt & pepper
Combine all ingredients. Refrigerate for at least 4 hours to allow flavors to meld. For another version, click here.
This is a very basic Indonesian-style peanut sauce that I learned to make while living in The Netherlands. It is the perfect accompaniment to barbecued chicken (Satay Ajam) or over vegetables (Gado Gado).
1⁄2 cup peanut butter
1⁄2 tsp garlic
1 tbsp brown sugar
11⁄2 tbsp lemon juice
1 tbsp ketjap manis
water
sambal oelek
In saucepan, melt peanut butter; add garlic and brown sugar. Heat until texture is creamy. Add lemon juice and ketjap manis; stir in sambal oelek to taste. Sauce will become thick. Add water until sauce is of the desired consistency.
1 tbsp dark soy sauce
2 tsp lemon juice
4 tbsp chunky peanut butter
1 tsp sambal oelek
2 tsp dark brown sugar
1 cup thick coconut milk
1⁄2 tsp garlic, crushed
1⁄2 tsp fresh ginger, minced
1⁄2 tsp lemon grass, minced
2 tbsp vegetable oil
Mix the soy sauce, lemon juice, peanut butter, sambal and sugar in a small saucepan; add the coconut milk. Heat, stirring, until almost boiling.
Sauté garlic, ginger and lemon grass in the vegetable oil for 2-3 minutes until very fragrant. Pour into the sauce and simmer for 4-5 minutes, until sauce is very thick, stirring constantly to prevent sticking.
Great over satay or gado gado.
2⁄3 cup dark corn syrup
1⁄4 cup peanut butter
1⁄4 cup soy sauce
1⁄4 cup cider vinegar
1⁄4 cup green onion, thinly sliced
1 clove garlic, minced
1 tsp ground ginger
1⁄2 tsp crushed dried red pepper
In a small bowl, stir together all ingredients. Brush on chicken, pork chops, ribs or steak during the last 20 minutes of grilling; turning and basting frequently with sauce.
2 egg yolks
1 tbsp fresh lemon juice
1 tbsp white wine vinegar
3⁄4 tsp salt
1⁄8 tsp sugar
1 tsp Dijon mustard
1 cup vegetable oil
1⁄2 cup olive oil
Combine all ingredients. Allow yolks to settle to bottom. Using an emersion blender, slowly pulse at the bottom until the mixture begins to come together, then be more aggressive and blend all ingredients together. If using a normal blender, combine all ingredients except oil. Blend while drizzling oil into mixture. For less tangy mayonnaise, reduce vinegar. Oil combination can also be adjusted as long as a total of 11⁄2 cups is used.
1⁄2 stick unsalted butter
3⁄4 pkg white chocolate chips
1 pkg cream cheese
1 tsp maple flavor
1⁄4 cup condensed milk
Over low heat, combine all ingredients except maple flavor. Cook until melted. Add maple flavor and whisk to combine.
4 cup plum sauce
2 tsp grated lemon zest
2 tbsp soy sauce
2 tsp fresh ginger, grated
Combine ingredients. Also great as a marinade or barbecue sauce.
1 can bean & bacon soup
1 can (4 oz.) diced green chilies
1⁄2 tsp minced onion flakes
1 pkg taco seasoning mix
1 cup grated cheese
1 pt sour cream
In crock pot, mix all ingredients except sour cream. Heat on low until the cheese melts. Mix in sour cream and heat thoroughly. Serve with tortilla chips.
2 cup ranch peppercorn salad dressing
2 tbsp ketchup
1⁄3 cup orange juice
1 tsp mustard
Combine all ingredients and use to baste halibut or chicken while on barbecue.