Sunday, September 11, 2011


Sauces, Marinades, etc can make a difference in cooking.  Just adding a touch of know what I mean!

Marinade Sauce

1/4 cup vinegar
3 TB soy sauce
2 TB oil
23 TB ketchup
! glove garlic, crushed
Mix together.  Pour over meat.  Let refrigerate for up to 24 hours.

Alfredo Sauce

5 tablespoons sweet butter
2 garlic cloves, minced
2 cups heavy cream
1/4 teaspoon white pepper
1/2 cup grated parmesan cheese
3/4 cup mozzarella cheese

Melt butter in medium saucepan over medium/low heat.
Add the garlic, cream, white pepper and bring mixture to a simmer.
Stir often. Add the Parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth. When sauce has thickened add the Mozzarella cheese and stir until smooth. STIR!  


2 cups Ketchup
1/2 cup Light or Dark corn syrup
1/2 cup Molasses
2 teaspoon Smoke flavoring
1/2 cup Vegetable oil ( I use Olive Oil)
Place ingredients into a 1-1/2 quart sauce pan. Bring to a boil stirring occasionally. Once sauce has boiled reduce heat and let simmer for about 15minutes stirring occasionally to avoid burning. Remove from heat and cover until needed to coat meat.

Enchilada Sauce

3 tablespoons vegetable oil
1 tablespoon flour
1/4 cup chili powder
1 clove garlic, crushed
2 cups chicken stock
10 ounces tomato paste
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and garlic, cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas.

Honey BBQ Sauce

1/4  cup  butter or margarine
1  medium onion, diced (about 1 cup)
1  cup  ketchup
1/3  cup  water
1/4  cup  honey
2  tablespoons  lemon juice
1  tablespoon  Worcestershire sauce
1/4  teaspoon  ground black pepper
Melt butter in small saucepan over medium heat; add onion, and sauté 4 to 5 minutes or until tender. Stir in ketchup and remaining ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes. Store leftover sauce in refrigerator up to 1 week.

Lemon Ginger Sauce
1/4 cup lemon juice
1/4 cup water
3 tablespoons sugar
1 tablespoon cornstarch
1/4 teaspoon grated gingerroot
1 drop yellow food color
Lemon slices, if desired
In 1-quart saucepan, mix lemon juice, 1/4 cup water, the sugar, cornstarch, gingerroot and food color. Cook over medium heat, stirring occasionally, until thickened and bubbly. Pour sauce over chicken. Garnish with lemon slices.

Orange Chicken Glaze
1/2 cup frozen OJ concentrate, thawed
1 cup ketchup
Combine ingredients.  Brush on chicken, fish, pork when grilling or broiling.

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