Tartar Sauce

• 1 cup mayonnaise
• 1/3 cup sweet pickle relish
• 1 tablespoon minced capers
• 1 hard-cooked egg, chopped
• salt to taste
• salt and white pepper to taste
• 1 dash Worcestershire sauce
• 1 dash hot pepper sauce

In a small bowl, mix together mayonnaise, sweet pickle relish, capers, and egg. Season to taste with salt and white pepper. Add a dash of Worcestershire sauce and a dash hot pepper sauce. Stir. Chill.

Hot Fudge Sauce

From:  http://www.brownpaperpackages.blogspot.com/

I made homemade hot fudge for our Family Night last night, and as we were devouring it, I thought to myself how perfect it would be to give as a gift.

So, I poured the leftover fudge into small canning jars (next time I'll use wide-mouthed, but this is what I had in my pantry), spray painted the lid cream, then added a darling label ("This year will be sweet, with you as my teacher!) and some ribbon.

This tag is for a first day of school gift, but it could easily be changed to an end of the year gift as well. And how yummy for holiday neighbor gifts?

Whether you give it as a gift, or make it for your family, this simple recipe is sure to please. In under 15 minutes, you can have delicious hot fudge sauce, using ingredients that you probably already have in your pantry.

Hot Fudge Sauce

6 T. butter
2 c. powdered sugar
3 T. cocoa
1 c. evaporated milk

Over low heat melt butter thoroughly. Add sugar and cocoa. Mix well, then gradually add milk. Bring to a boil, and boil for 5 minutes, stirring constantly. Remove from stove, then serve warm or cold.

Daddy's Tangy Grilling Sauce (Paula Deen)

This is soooo yummy!! I like to use the bone-in chicken breast with skin because the skin soaks up the sauce and is so good!!!


1 cup of Worcestershire sauce
1 stick of butter melted (of course! what recipe of hers doesn't have a stick of butter?)
2 juiced lemons

Just combine these three ingredients and lather it on the chicken while you grill!

Buttermilk Carmel Syrup

From: ourbestbites.com
You're probably gagging just a little as you read this. Hear me out. I had this syrup at a bed and breakfast once and promptly came home and searched for it on trusty ol' Allrecipes. The only modification that I've made to that recipe is that I cook it for about 1-2 minutes longer than it specified (1 at low elevations, 2 at high elevations); I accidentally did that once and it just came out with even more caramelly delicious flavor and it took away the hint of the baking soda aftertaste. This is pure evil and so incredibly delicious that you'll never go back to Aunt Jemima. I suppose that's not an entirely fair comparison because this is caramel, not maple. But after this, you'll say, "Maple WHAT, now?"

You can put this on pancakes, waffles, French toast, ice cream, or eat it with a spoon. Admit it. You know you'll do it.

Ingredients:

3/4 c. buttermilk
1 1/2 c. sugar
1 stick real butter
2 Tbsp. corn syrup
1 tsp. baking soda
1 tsp. vanilla

Combine buttermilk, sugar, butter, corn syrup, and baking soda in a LARGE pot. Like one you'd make soup in. Yes, you'll have way more pot than ingredients (and I'm not referring to the green leafy stuff), but this will boil all over your newly-cleaned stove if you put it in a smaller saucepan.

Bring ingredients to a boil and reduce heat to low (as long as it's still bubbling, you're okay). Cook, stirring very frequently, for 8-9 minutes. You're basically making candy here and candy-making requires constant vigilance.

When it's done, it should take on this luscious golden-brown color. Remove from heat and add vanilla.

There will be foam on top. It tastes just as good, but it's not super pretty. If you're into aesthetics, you can skim it off; otherwise, just give it a good stir.  Now eat it however you darn well please.

Chocolate Sauce

Yield: Makes about 2 cups

Ingredients
1 cup whipping cream
6 ounces bittersweet or semisweet chocolate, chopped
1 teaspoon vanilla

Preparation

1. In a medium saucepan over low heat, stir whipping cream and chocolate until smooth, about 15 minutes.
2. Stir in vanilla. Serve warm.


Chocolate Sauce:

1/2 cup sugar
2 tablespoons cocoa
1/8 teaspoon salt
1 1/2-2 tablespoons butter
1/4 cup water (more or less, as needed to make a stirable consistency)
1/4 teaspoon vanilla extract

Directions

1.Combine sugar, cocoa, and salt in small saucepan.
2. Add enough water to make stirable consistency.
3. Add butter to cocoa mixture.
4. Bring to a boil over medium high heat, stirring constantly.
5. Allow to boil for 1 minute, stirring.
6. Remove from heat.
7. Add vanilla.
8. Serve warm over ice cream.
9. Add sliced bananas and chopped walnuts if you really want a treat!

 

Hot Fudge Sauce


1/4 cup butter
4 ounces unsweetened chocolate
2/3 cup boiling water
2 cups sugar
1/4 cup light corn syrup
1/4 teaspoon salt
2 teaspoons vanilla

Chocolate Shell Sauce

1 pkg (6oz) chocolate chips
1/2 stick butter
1/4 cup mazola oil

Melt butter, chocolate and oil until smooth.  Serve over ice cream or desserts.

Famous Spaghetti Sauce

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 4 fresh mushrooms, sliced
• 1 pound ground turkey
• 1 pinch dried basil
• 1 pinch dried oregano
• ground black pepper to taste
• 1 (14.5 ounce) can stewed tomatoes
• 2 (15 ounce) cans tomato sauce
• 1 (6 ounce) can tomato paste
Directions

1. In a large skillet over medium heat, saute onions, green bell pepper and garlic in olive oil until onions are translucent and the peppers are tender. Add the mushrooms, ground turkey, basil, oregano and ground black pepper; fry stirring frequently until the turkey is done.

2. Add the can of stewed tomatoes with liquid and reduce heat; simmering until the tomatoes are soft and begin to fall apart. Add the tomato sauce and stir; add tomato paste to thicken. Simmer on very low heat for about 15 minutes. Serve over you favorite pasta.

**A pinch of oregano and basil is not enough unless it is fresh herbs....to add flavor to all the tomatoes, paste, and sauce. I upped the oregano and basil. I added fresh ground pepper, salt, a bay leaf, and fresh basil. I alsohad to add some beef stock to this to get the thumbs up from everybody

Something I learned from a Italian friend, while sauting the onions and peppers, added the tomatoe paste and cook it till it starts to gets dark. This will add a great deal of charater and flavor to the finished sauce. I also used fresh herbs. I add the basil and oregano during the last 15 to 20 minutes of cooking because the herbs will have their flavor cooked out if left too long; this way the herbs will still have that bright fresh zing to them.

Cilantro Cream Sauce

• 1(8 ounce) package cream cheese, softened
• 1 tablespoon sour cream
• 1 (7 ounce) can tomatillo salsa
• 1 teaspoon freshly ground black pepper
• 1 teaspoon celery salt
• 1/2 teaspoon ground cumin
• 2 teaspoons garlic powder
• 1 bunch fresh cilantro, chopped
• 1 tablespoon fresh lime juice
Directions

1. Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl.

Sweet and Hot Tomato Pasta Sauce

• 2 tablespoons olive oil
• 2 cloves garlic, finely chopped
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/2 tablespoon crumbled dried red chile pepper
• 1 (28 ounce) can crushed tomatoes
• 1 (6 ounce) can tomato paste
• 1/4 teaspoon celery salt
• 3/4 cup brown sugar, divided

• In a saucepan, combine olive oil, garlic, salt, pepper and red peppers and lightly saute over high heat.
• Reduce heat to low and mix in tomatoes and tomato paste. Stir in celery salt, salt and pepper. Start with 1/2 cup of the brown sugar and mix into the sauce. Gradually add brown sugar, depending on acidity of tomatoes. First taste of sauce should be sweet.

Homemade Tomato Sauce

• 10 ripe tomatoes

• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 carrots, chopped
• 4 cloves garlic, minced
• 1/4 cup chopped fresh basil
• 1/4 teaspoon Italian seasoning
• 1/4 cup Burgundy wine
• 1 bay leaf
• 2 stalks celery
• 2 tablespoons tomato paste

DIRECTIONS

1. Bring a pot of water to a boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds. Chop 8 tomatoes and puree in blender or food processor. Chop remaining two tomatoes and set aside.

2. In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes. Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning and wine. Place bay leaf and whole celery stalks in pot. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an additional 2 hours. Discard bay leaf and celery and serve

Sweet 'n Smoky BBQ Sauce

Makes 2 1/3 cups

Ingredients:

2 teaspoons vegetable oil

1/4 cup onion

1 1/2 cups ketchup

3 T worcestershire sauce

2 T cider vinegar

1/2 cup honey

2 T BBQ seasoning

1 t. mustard

Directions:

Heat oil in 3 qt. saucepan over medium heat, add onion.  Cook 2 minutes or until onions sweat and are tender.  Stir in remaining ingredients and bring to a boil.  Reduce heat to medium low.  Simmer covered 10 minutes. 

**Using basting brush, brush on sauce during the lasst 10-15 minutes of grilling to prevent burning. 

*** When getting ready to grill, portion out only the amount of sauce that you will need to BBQ your meat.  This way the sauce will not be contaminated by uncooked meat.

****Refrigerate unused sauce, covered up to two weeks.

Cocktail Sauce

• 1 (36 ounce) bottle ketchup
• 3 tablespoons steak sauce
• 3 tablespoons Worcestershire sauce
• 6 tablespoons lemon juice concentrate
• 3 tablespoons prepared horseradish
• 15 drops hot pepper sauce, or to taste
• 1 teaspoon salt
•
DIRECTIONS
1. Squeeze ketchup into a bowl. Pour in steak sauce, Worcestershire sauce, and lemon juice. Stir in horseradish, hot pepper sauce, and salt, and mix well.

This next one is the one that I made for the rehearsal dinner for Jared and Shannon's wedding.  It was awesome!

1 cup ketchup
2 T horseradish
1 T lemon juice
1/2 t. worcestershire sauce
1/4 t. salt
dash black pepper

Mix all ingredients together and chill before serving