Spicy BBQ Sauce

Yield: 2 Cups

1 tb Vegetable oil
1    Onion, finely chopped
4    Cloves garlic, finely Chopped
2 tb Chili powder
1 ts Ground cumin
1 ts Ground coriander
2 c  Fresh or canned tomatoes, Pureed
1/4 c  Cider vinegar
1/4 c  Red wine
2 tb Worcestershire sauce
1/4 c  Brown sugar
2 ts Dry mustard
2 tb Molasses
1 ts Dries chili flakes or to
Taste

Heat oil in pot on medium heat. Add onion and saute 3 minutes or until
softened. Add garlic, chili powder, cumin and coriander. Saute for 1
minute longer. Add remaining ingredients and bring to boil. Simmer for
25 30 minutes or until thickened. Keeps for 1 month, refrigerated.

Makes about 2.5 cups
Back to INDEX:
**************************************************************
Rich Raisin Fudge Sundae Sauce

Yield: 1 1/2 cups

1/2 c  Seedless raisins
1/4 c  Toasted slivered almonds
1/4 c  Butter or margarine
1 1/2    Squares ( 1 1/2 oz) unsweetened chocolate
1/4 c  Unsweetened cocoa powder
3/4 c  Sugar
2/3 c  Heavy cream
1/8 ts Salt
1 ts Vanilla extract

Chop raisins and almonds coarsely. Melt butter and chocolate in heavy
saucepan over low heat. Stir in next 4 ingredients. Bring slowly to boil
without stirring. Remove from heat and add vanilla, raisins and almonds.
Serve warm or cool on ice cream, plain cake or puddings. Makes about 1
1/2 cups.
Back to INDEX:
**************************************************************
CHOCOLATE ALMOND SAUCE

(Makes About 1 Cup)

1 cup    semi-sweet chocolate morsels (1/2 of a 12 oz pkg)
1/4 cup  whipping cream
2 tblsp  butter
1/8 tsp  salt
1/4 cup  almonds, toasted and coarsely chopped
2 tblsp  almond flavored liqueur (amaretto)

In a heavy-gauge saucepan over low heat, combine chocolate morsels,
cream, butter and salt, stirring until smooth; remove from heat.  Stir
in almonds and liqueur; cool slightly.

Serve warm over ice cream. Refrigerate.

Reheating Sauce:
Reheat sauce over low heat, stirring until smooth.
Back to INDEX:
**************************************************************
CHOCOLATE-ORANGE DESSERT SAUCE

(Makes about 1-1/2 cups)

1 cup      granulated sugar
1 can      (5-1/2 oz) evaporated milk (not sweetened)
1 tblsp    light corn syrup
2 squares  (1 oz) unsweetened or semi-sweet chocolate  (for sweeter sauce)
3 tblsp    butter flavor crisco
1 tsp      orange peel, finely grated
2 tsp      orange-flavored liqueur or 1/2 tsp
orange extract
1/4 tsp    salt

Combine sugar, evaporated milk and corn syrup in a 1-1/2- or 2-quart
saucepan.  Heat to a full boil over medium-high heat, stirring
constantly.  Boil for 1 minute, stirring constantly.  Reduce heat to
low; add chocolate and stir until smooth.  Remove from heat.  Blend in
butter-flavored crisco, orange peel, liqueur and salt.

Serve warm over ice cream or cake.
Back to INDEX:
**************************************************************
CHOCOLATE PEPPERMINT SAUCE

(Makes about 3 cups)

1/4 cup     butter (1/2 stick)
2 squares   (1 oz)  unsweetened chocolate
1-1/3 cups  granulated sugar
1/8 tsp     salt
2/3 cup     light cream or half-and-half
1/2 tsp     vanilla
1/2 cup     whipping cream, whipped
1/2 cup     peppermint candy, coarsely chopped

Melt butter and chocolate in a heavy saucepan over low heat, stirring
occasionally.  Remove from heat; stir in sugar and salt gradually,
mixing until well combined.  (Mixture will be thick and dry).  Gradually
stir in cream and vanilla.  Return to heat.  Cook over low heat until
sugar is dissolved, about 5 minutes.  Cool.  Stir in whipped cream and
candy.

Refrigerate; serve cold over ice cream.
Back to INDEX:
**************************************************************
FABULOUS HOT FUDGE SAUCE

3/4 cup  soft brown sugar
1/2 cup  unsweetened cocoa
1 tblsp  cornstarch
1/2 cup plus 3 tblsp boiling water
1 tsp    vanilla

Place the first 3 ingredients into a 4 cup pyrex measuring cup (or tall
sided microwave safe container).  Whisk the dry ingredients together
until thoroughly mixed and no trace of lumps exists.

Add 1/2 cup + 3 tablespoons boiling water to the dry ingredients and
whisk until smooth.

Microwave on HIGH for 4 minutes or until quite thick ,stirring midway.
Keep a careful watch on it.It should not overflow but it will boil up
quite a lot.

Remove from microwave and stir in vanilla.Serve.

This sauce refrigerates to an even thicker consistency for use as a cold
chocolate sauce or as a dip for sliced fruit and can be reheated to
serve hot again.

Note:
I recommend using a European-style (non-alkalized) cocoa (not Hershey
type) because the flavor of the sauce is better but either will work.

BTW, Cocoa does contain a small amount of fat depending on quality and
brand, it is not totally fat free.
Back to INDEX:
**************************************************************
HOT FUDGE SAUCE

(Makes about 2 cups)

1 cup      semi-sweet chocolate morsels (6 ozs)
4 squares  (1 oz) semi-sweet chocolate
2 tblsp    butter or margarine
1 can      (14 oz) eagle brand sweetened condensed milk
2 tblsp    water
1 tsp      vanilla

In a heavy saucepan, over medium heat, melt chips and margarine with
sweetened condensed milk and water.  Cook and stir constantly until
thickened, about 5 minutes.  Add vanilla.

Serve warm over ice cream or as a fruit dipping sauce.  Refrigerate
leftovers.

Reheating Sauce:

In a small heavy saucepan, combine desired amount of sauce with a small
amount of water.  Over LOW heat, stir constantly combine all
ingredients.  Cook on 100 0678:1FAEower (HIGH) 3 to 3- 1/2 minutes,
stirring after each minute.  Proceed as above.
Back to INDEX:
**************************************************************
HOT PEANUT FUDGE SAUCE

(Makes about 2 cups)

1 pkg    (6 oz) semi-sweet chocolate morsels
3/4 cup  evaporated milk (not sweetened)
1/2 cup  peanut butter
1/2 cup  marshmallow creme
1/2 cup  peanuts, chopped

Melt chocolate in a double boiler or in a saucepan over very low heat.
Add evaporated milk, peanut butter and marshmallow creme.  Beat until
thoroughly combined.

Ladle warm sauce over ice cream; garnish with peanuts.
Back to INDEX:
**************************************************************
MILK CHOCOLATE MALLOW FUDGE SAUCE

(Makes about 2-1/2 cups)

1 pkg    (11-1/2 oz) milk chocolate morsels
2 cups   miniature marshmallows
2/3 cup  evaporated milk (not sweetened)
3 tblsp  butter
1 tsp    vanilla

Combine in top of a double boiler over hot (not boiling) water,
chocolate morsels, marshmallows, evaporated milk and butter.  Stir until
morsels and marshmallows are melted and mixture is smooth.  Remove from
heat; stir in vanilla.

Serve warm over ice cream. Over and store in refrigerator.

Reheating Sauce:

Reheat sauce in top of a double boiler over hot (not boiling) water
before using or microwave on high about 1 minute for each cup of sauce.
Back to INDEX:
**************************************************************
MINT FUDGE SAUCE

(Makes about 2 cups)

1 cup    semi-sweet chocolate chips
4 ozs    chocolate coated mint cream patties, broken into pieces
1/2 cup  evaporated milk (not sweetened)
1/2 cup  light corn syrup
1 tblsp  butter

In a medium saucepan, combine chocolate chips, mint patties, evaporated
milk and corn syrup.  Cook over medium-low heat, stirring constantly,
until all ingredients are melted.  Remove from heat.  Stir in butter
until melted.

Store covered in refrigerator.
Reheat sauce over LOW heat stirring constantly.
Serve over ice cream.
Back to INDEX:
**************************************************************
ALL PURPOSE BARBECUE SAUCE

     (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.
Back to INDEX:
**************************************************************
BARBECUE SAUCE

     (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.
Back to INDEX:
**************************************************************
BARBECUE SAUCE 2

     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.
Back to INDEX:
**************************************************************
BARBECUE SAUCE WITH MUSTARD

     (Servings:  6)

     Ingredients:
     ------------
     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

     Instructions:
     -------------
     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.
Back to INDEX:
**************************************************************
BBQ SAUCE

     1        16 oz can of no-salt tomato sauce
     1        4 oz can of sliced mushrooms (or a double handful of fresh)
     2 tblsp  honey
     generous amount of chopped garlic
     1 tsp    chili powder
     1 tblsp  basil
     1 tblsp  oregano
     at least a teaspoon of any other spice you like except black pepper
              (it clashes with the chili powder)

     Mix well and add to meat before you cook it.  It also works really well
     for baked chicken.
Back to INDEX:
**************************************************************
BBQ-SAUCE 2

     (Servings:  6)

     1 cup        Ketchup
     1            6 oz can of tomato paste
     1 1/2 cup    Honey
     1 1/2 tsp    Olive oil
     2 tsp        Tabasco
     1 tsp        Cayenne pepper
     1 tblsp      Worcestershire sauce
     1 tblsp      Cocoa powder
     1 tsp        Juice of lemon
     1/2 tblsp    Soy Sauce
     1/2 tsp      Fresh black pepper
     1 1/2 tblsp  Curry powder
     1 tblsp      Paprika
     2 cloves     garlic crushed

     Stir everything together and simmer for 20 minutes.
Back to INDEX:
**************************************************************
CITRUS BARBECUE SAUCE

     (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.
Back to INDEX:
**************************************************************
DIPPING SAUCE FOR BBQ CHICKEN

     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.
Back to INDEX:
**************************************************************
MY BARBEQUE SAUCE

     (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.
Back to INDEX:
**************************************************************
ORANGE BARBEQUE SAUCE

     (Servings: 12)

     6 oz     Chili sauce
     1/4 c    Orange juice
     1/4 c    Soy sauce
     1/4 c    Molasses
     2 tblsp  Vinegar, chinese black
     2 tblsp  Onion, grated
     1/2 tsp  Ginger, grated
     2 tsp    Sauce, hot pepper

     Combine all ingredients in a large saucepan.  Stir to blend then bring
     to a boil and let it cool.  Makes about 1 1/4 cups.  Will keep for a
     brief period if refrigerated.  Serve with Barbequed Ribs, roast chicken
     or beef.
Back to INDEX:
**************************************************************
SYLVIA'S WORLD-FAMOUS BARBEQUE SAUCE

     (Servings:  5)

     16 ounces   Red Devil Hot Sauce
     2 1/2 tsp   crushed red pepper flakes
     1           small onion, sliced
     1           small stalk celery, sliced
     3 cups      tomato puree
     1 1/2 cups  water
     1           lemon, sliced

     Combine all the ingredients in a heavy pot and heat till just hot. Don't
     bring to a boil or the sauce will turn dark and become thin. Cool the sauce
     to room temperature, strain it and store it in a tightly covered jar in the
     refrigerator.  Makes 5 cups.
Back to INDEX:
**************************************************************
CRANBERRY SAUCE

1 bag  of fresh cranberries
1 cup  sugar
1 cup  apricot brandy
a little bit of lemon juice (optional)

Wash the cranberries and pick out the bad ones.  In an oven proof pan
(9x13 is a good size) mix the cranberries, sugar, and brandy.  Cook
for 2 hours at 350.  Can be served warm but I find that they're best
when chilled.
Back to INDEX:
**************************************************************
CRANBERRY SAUCE 2

ca. 2 cups   cranberries, cooked
1 cup        orange juice
1            small unpeeled apple cut in pieces
1 - 2 tblsp  honey

Blend together orange juice, apple and honey.

Add cooked cranberries until the mixture thickens (approx.  2 cups
cooked).  If a jelly-like texture is preferred, than simply add 2 Tbs
agar to the above mixture.  Heat until the agar has melted, it can then
be transferred to a mold and refrigerate until it sets (about 3 - 5
hrs.)
Back to INDEX:
**************************************************************
CRANBERRY SAUCE AND ORANGE SAUCE

1/2 lb  fresh cranberries
1       orange (peeled, segmented and roughly chopped)
some    sugar (brown preferably)
dash    of lemon  (optional, but it balances sugar a bit)
some    extra water (to get things started)

Basically, just mix in a pan and simmer gently for about 20 minutes with
a lid on the pan (give it an occaisional stir with a spoon, and add some
water if it is getting too dry).  Really easy.  Should give a nice thick
well textured goop: don't pretend you're making jam though...  Skinning
is a matter of preference (I don't).
Back to INDEX:
**************************************************************
PINEAPPLE ORANGE SAUCE

(Makes about 8 servings)

1 can    (20 oz) pineapple chunks (in juice), undrained
1/2 tsp  orange peel, grated
1/2 cup  orange juice
1 tblsp  cornstarch
1 tblsp  granulated sugar
1 tsp    ground ginger

Combine pineapple, 1/2 cup orange juice and 1 teaspoon orange peel with
remaining ingredients in a saucepan.  Cook, stirring constantly until
sauce boils and thickens.  Cool.

Serve over ice cream, frozen yogurt, pancakes or waffles.
Back to INDEX:
**************************************************************
ICE CREAM TOPPING: PINEAPPLE STRAWBERRY SAUCE

(Makes 8 Servings)

2 cans   (8 oz) pineapple, crushed (in juice), undrained
1 pkg    (10 oz) frozen strawberries, thawed, pureed
1/4 cup  granulated sugar
4 tsp    cornstarch
1        lemon, juiced and peel grated

Combine pineapple, strawberries, sugar, cornstarch, 1 teaspoon lemon
peel and 1 tablespoon lemon juice in a large saucepan.  Cook, stirring
until sauce boils and thickens.  Cool.

Serve over ice cream.
Back to INDEX:
**************************************************************
RASPBERRY COULIS

2 cups    Unsweeted fresh or frozen raspberries
2 tblsp   Sugar
2 tblsp   Cornstarch
2 tblsp   Raspberry liqueur or juice

In small saucepan, cook raspberries over medium heat until soft.
Combine sugar and cornstarch; stir into raspberries, mixing well.
Cook over medium heat about 5 minutes or until thickened and bubbly,
stirring constantly.

Strain sauce through sieve; stir in raspberry liqueur.
Makes 3/4 cup of sauce.
Back to INDEX:
**************************************************************
RASPBERRY SAUCE

1 pint   of raspberries
1 cup    sugar - you can vary this according to your taste
1 tsp    lemon juice
1/2 cup  water - you can vary this according to the desired thickness
         of the sauce
Depending on what you are using this for you can add some grated lemon
or orange peel and cinamon.

In a small sauce pan, over medium heat combine all ingredients.  Mix so
that the raspberries become a paste, this will happen as the mixture
heats.  It should be ready when the sauce begins to boil.

You may also want to strain the sauce to get rid of the raspberry seeds.

Great over ice-cream or cake.
Back to INDEX:
**************************************************************
RASPBERRY SAUCE 2

1 pkg      (10 oz) frozen raspberries
1/2 cup    currant jelly
1 tblsp    water
1 1/2 tsp  cornstarch

Thaw raspberries; heat with jelly to boiling.  Combine water and
cornstarch; stir into raspberry mixture.  Heat to boiling; continue to
boil and stir 1 minute.  Cool sauce.  Press through sieve to remove
seeds before serving, if desired.
Back to INDEX:
**************************************************************
RHUBARB SAUCE

1/4 cup     tapioca granules
1 1/4 cups  sugar
2 1/2 cups  rhubarb, cut into 1/2-inch pieces
2 1/2 cups  water
1 cup       crushed pineapple, unsweetened

Combine tapioca, sugar, rhubarb, and water in a large saucepan.  Let
stand for about 10 minutes to let tapioca soften.  Heat, stirring often,
until it comes to a rapid boil.
Remove from heat and cool.  Add pineapple and refrigerate 1 hour.
Back to INDEX:
**************************************************************
SAUCE FOR FRUIT (2)

1 cup    of orange juice
1 cup    sugar
some     lemon and/or orange peel
1 tblsp  Grand Marnier
1 tblsp  of orange flower water
cinnamon, cardamom, ginger, or nutmeg

Actually the second isn't very different but a little thicker.  Bring 1
cup of orange juice (you can mix in smashed berriers for color and more
flavor) and 1 cup sugar and some lemon and/or orange peel to a boil and
simmer for 10 minutes.  (You can add cinnamon, cardamom, ginger, or
nutmeg but only a tiny amount!!!!) Strain the stuff and let it cool.
Mix in one tablespoon Grand Marnier and for a really neat addition a
tablespoon of orange flower water.  I have topped fruit pastries with
this stuff, but I expect it would be very good to dip fresh fruit in.
Back to INDEX:
**************************************************************
STRAWBERRY AND ORANGE SAUCE

juice of about 4-5 oranges (the gentler you squeeze, the more you get!
          Trust me!!)
a bit     of lemon juice.
a punnet  of strawberrys
Grand Marnier (optional)

Gently heat orange juice this till its just starting to warm through,
add a little, tiny, bit of lemon juice. Puree half the punnet of
strawberrys, strain, and add this to the orange juice and leave it on
the stove till its all warmed through. With the rest of the strawberrys,
chop them roughly and just throw them in the mixture.

When its warm, not *HOT* just pour it over whatever dessert your having.
It goes well with the crepes, especially if you have a little bit of
whipped cream as well. You could even try adding a little Grand Mariner
if you wanted, but I havent tried this, yet.
Back to INDEX:
**************************************************************
Chicken And Creamy Garlic Sauce

1       Tsp          Oil
4                    Chicken Breast Halves Without Skin -- Boneless
1      Jar           Ragu Cheese Creations - Roasted Garlic
Parmesan Pasta Sauce
1      Sm            Tomato -- Chopped
8      Oz            Rotini -- Cooked And Drained

In 12-inch skillet, heat oil over medium-high heat and lightly brown
chicken. Stir in Ragu Sauce and tomato. Simmer, covered, stirring
occasionally, 10 minutes or until chicken is no longer pink. To serve,
spoon chicken and sauce over hot pasta. Garnish, if desired, with
crisp-cooked crumbled bacon and chopped fresh basil.
Back to INDEX:
**************************************************************
Mustard-Green Peppercorn Sauce For Beef

1      Cup           Dijon mustard
1/2  Cup           creme fraiche or sour cream
1      Tablespoon    green peppercorns in brine* -- minced

Note: *green peppercorns in brine can be found in specialty food shops.
Mix all ingredients in a medium bowl. Cover and refrigerate until ready
to serve. Makes about 1 1/2 cups

NOTES : This recipe is intended to be served with beef tender-loin, but
it would work equally well on fish.
Back to INDEX:
**************************************************************
Arby's Horsey Sauce

1      Cup           Mayo
3      Tablespoons   Bottled Horseraddish Sauce
1      Tablespoon    Sugar
2      Packages      Equal

Mix all well. Keep refrigerated, tightly covered to use in 2 weeks. Do not
freeze.
Back to INDEX:
**************************************************************
JAMAICAN JERK SAUCE

0.50 c  Ground allspice <<or>>
0.33 c  Jamaican ground allspice
0.50 c  Brown sugar
6.00    Cl Garlic (to 8)
4.00    Scotch bonnet peppers (to 6)
Equivalent) seeds and all
1.00 tb Ground thyme <<or>>
2.00 tb Thyme leaves
2.00 bn Scallions
1.00 ts Cinnamon
0.50 ts Nutmeg
2.00 tb Soy sauce to moisten (about)

Put everything in a food processor and blend until smooth. You may use
allspice berries, if available, but use enough to give the equivalent of
1/2 cup ground. This will keep "forever" in the refrigerator. Feel free
to increase the garlic, and the hot peppers. I do. The recipe, double,
and triples very well. Rub about 1/4 cup sauce into each chicken,
halved, and get under the skin and in all the cavities. If it is pork,
use a de-boned shoulder, score the fat, and rub the sauce in, using 1/2
cup, or more, per 6 lb shoulder. Use less for fish. Marinate, preferably
overnight, and grill over a low fire, until done. Charcoal is ideal. The
meat will be a smoky pink when done, and the skin nice and dark. Chop
the meat into pieces, and serve traditionally with a hard-dough bread,
and LOTS of Red Stripe Beer! This is the recipe for a Jamaican Jerk
Sauce exactly as Christine Morin posted it here some months ago. Chris
is a restaurant owner, caterer, and chef from Jamaica and this is her
Jerk Sauce recipe and method. It can be made in bulk, refrigerated, and
used to marinate chicken (whole, half, or wings, pork (chops or deboned
shoulder, or fresh picnic), or a firm-fleshed fish like grouper or
dolphin. It is VERY popular Jamaican eating..... and introduces a pepper
called a Scotch Bonnet; an extremely flavorful and aromatic, and HOT AS
ALL HELL Jamaican pepper, that makes a jalapeno seem tame, by
comparison. The SB, as I know it, seems to have "relatives" all over the
Caribbean, Central and South America, and even into the West coast of
the US. One of them is the Habanero.
Back to INDEX:
**************************************************************
Raspberry Cordial

1      quart         Decent quality scotch
1      pound         Fresh raspberries
1      pound         Granulated sugar
2      tablespoons   Pure glycerin

Mix the scotch and sugar in a large glass container, stir in the
raspberries and cover loosely. Stir daily until all the sugar is
dissolved. Then let stand in an out of the way place for about 6 months
(I usually only wait 5 so I can have them at Xmas).

Strain and filter (I use coffee filters). Add glycerin for texture (you
can buy this at a pharmacy).
Back to INDEX:
**************************************************************
Spicy Texas Barbecue Sauce

1      cup           catsup
1 1/2  cups          chopped onion
2                    jalapeno chilies
1/4  cup           lime  juice
2      cloves        garlic, finely chopped
2      tablespoons   ground red chilies
1      12-oz. can    tomato paste
1      tablespoon    corn oil
12      ounces        beer
1      tablespoon    Worcestershire sauce

Heat all ingredients to boiling in a 2-quart saucepan. Reduce heat to
low and cover simmer 1 hour, stirring occasionally.
Back to INDEX:
**************************************************************
Olive Garden Alfredo Fettucine Sauce

8      ounces        cream cheese -- cut in bits
3/4  cup           Parmesan cheese -- grated
1/2  cup           butter or margarine
1/2  cup           milk

In large saucepan combine cream cheese, Parmesan cheese, butter and
milk, stirring constantly until smooth. Toss pasta which you have
already cooked to package directions and drained. very lightly with the
sauce, coating well. Leftovers if any, freeze well. MAkes 4 servings.
Back to INDEX:
**************************************************************
Easy Sweet & Sour Sauce

1/4  cup           pineapple juice
1 1/2  tablespoons   oil
1      tablespoon    brown sugar
1 1/4  teaspoons     soy sauce
1/2  teaspoon      pepper
2      tablespoons   milk vinegar

Combine all ingredients in small bowl.

Serving Ideas : Use as dipping sauce or to stir-fry vegetables
Back to INDEX:
**************************************************************
Manchurian Sauce

1/2  cup           soy sauce
1/2  cup           vegetable stock
1/2  cup           green onion -- thinly sliced
1      teaspoon      fresh ginger root -- minced
1      teaspoon      garlic -- minced
1/2  teaspoon      wasabi -- (or 1/2 tsp minced
-- jalapeno pepper)

In a medium-sized bowl, combine all the ingredients and whisk until well
blended. Regrigerate for at least 30 minutes before serving.

NOTES : If you are watching your sodium intake, substitute one of teh
low-sodium varieties of soy sauce, but keep in mind that these may still
be quite high in salt.
Back to INDEX:
**************************************************************
Butterscotch Ice Cream Sauce

1      cup           firmly packed brown sugar
1/2  cup           dark corn syrup
1/4  cup           water
4      tablespoons   butter
1/3  cup           light cream
salt
1/2  teaspoon      vanilla extract

In saucepan combine the brown sugar, corn syrup, water and butter. Bring
to a boil and cook, stirring from time to time, until mixture reaches
soft-ball stage(236*F.[117* C.] ) on a candy thermometer, this takes
about four minutes. Remove pan immediately from the heat and let mixture
cool down slightly. Add the light cream, a pinch of salt and the
vanilla. Beat sauce well. Serve it warm or cold. Super over dish rice,
or ice cream.
Back to INDEX:
**************************************************************
Butterscotch Sauce  #2

1/2  cup           light corn syrup
1/4  cup           packed dark brown sugar
2      tablespoons   unsalted butter
1/2  cup           heavy cream
Pinch         salt
1      teaspoon      pure vanilla extract

In heavy medium size saucepan, combine corn syrup, sugar and butter.
Cook over medium heat, stirring frequently, for 4 to 5 minutes, or unti;
the sugar is dissolved. Stir in cream and salt and cook, stirring
frequently, for 3 to 4 minutes, or until slightly thickened. Remove pan
from heat. Stir in the vanilla and allow mixture to cool before serving.
To reheat, place sauce in top of double boiler, or a medium stainless
bowl over a pan of simmering (not boiling)water and cook, stirring
frequently for 2 to 3 minutes oe until heated through. Or microwave the
sauce in a small micro-wave safe container, covered loosely with waxed
paper, on medium (50-percent) power for 1 to 2 minutes, stirring once,
until heated through. Makes about 1-1/2 cups of sauce.
Back to INDEX:
**************************************************************
Butterscotch  Sauce   #3

1      cup           light brown sugar
2      tablespoons   light corn syrup
2      tablespoons   butter
1/2  cup           heavy cream
1/2  teaspoon      vanilla  extract

Place sugar, syrup, butter and cream i a saucepan over moderate heat and
bring to a boil. Cook, stirring constantly until mixture thickens, about
235* in a candy thermometer. Remove from heat and let cool. Add vanilla.
Store sauce in airtight container in refrigerator until ready to use.
Serve cold, or reheat in a double-boiler. Makes about 1-1/2 cups.
Back to INDEX:
**************************************************************
Arby's Sauce

1 cup ketchup
2 teaspoons water
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/4 teaspoon salt
1/2 teaspoon Tabasco pepper sauce

1. Combine all the ingredients in a small saucepan and cook over medium
heat, stirring constantly, until the sauce begins to boil, 5 to 10
minutes.

2. Remove the sauce from the heat. Cover and allow to cool.

3. Pour into a covered container for storage in your refrigerator. Keeps
for a month or two. Makes 1 cup.
Back to INDEX:
**************************************************************
My BBQ sauce

I use:

1 little can of Tomato paste,
soya souce
chily (some drops), salt, pepper
and some maple syrup which gives a very special touch and flavour.

As you can see I prepare it by eye so you can calculte the quantities.
Here is a recipe given to me by a friend. It was his mother's recipe. I
never make a single batch...it goes too quickly!
Back to INDEX:
**************************************************************
JEANNE'S BBQ SAUCE

1 Tbl butter
1 clove garlic, minced
1/2 cup ketchup
1/3 cup chili sauce
2 Tbl. brown sugar
2 Tbl. chopped onion
1 Tbl. mustard
1 Tbl. worcestershire sauce
1 tsp celery seed
dash of hot pepper sauce
3 thin lemon slices

Mis all ingredients in a sauce pan. Bring to a rolling boil. Remove from
heat. Store in refrigerator in glass jars. If I remember correctly this
makes approx. 1 cup of sauce.
Back to INDEX:
**************************************************************
Ted BBQ Sauce

1/4 cup bourbon
1/4 cup cooking oil
1/4 cup brown sugar
1/2 cup soy sauce
1 tsp blackened seasoning (Cajun)
1 can beer

Use to baste liberally and often.

Marinate London Broil In

1/4 lb.of brown sugar
1 cup of soy sauce
garlic powder

Sprinkle meat with garlic powder to taste, sprinkle brown sugar on meat.
Pour soy sauce over the meat and turn over in a flat pan. Turn over once
again to mix marinate. Put in the refrigerator for about 2 hours. The
longer you marinate the better the flavor is. Turn every hour. Cook on
the barbacue until meat is done as desired.
Back to INDEX:
**************************************************************
REAL TEXAS BARBEQUE SAUCE

2 onions - chopped fine
2 pods garlic - chopped fine
2 sticks celery - chopped fine
Wesson oil
1 Tablespoon lemon juice
2 Tablespoons brown sugar
2 Tablespoons yellow mustard
1 teaspoon paprika
1 teaspoon red pepper (cayenne)
1 teaspoon salt
1/2 teaspoon black pepper
3 Tablespoons Worcestershire sauce
dash red hot sauce (like Tabasco)
2 cans (8 oz. cans) tomato sauce
1 cup water

Saute onions, garlic and celery in Wesson oil until soft. Add other
ingredients, and bring to a boil. Simmer until done - will be chunky
sauce when finished. Adjust red pepper to taste. This sauce is great on
brisket which has been slow cooked (6 to 8 hours or more over low open
fire) using the following mopping sauce while you cook:

1/2 cup vinegar
1/2 cup water
salt
chili powder
Wesson oil

Before you cook the meat, rub it down (REALLY rub it into the meat
itself) with a mixture of salt and chili powder. Let the meat sit
possibly overnight in the rub. It will be salty, spicy and like the real
Texas Barbeque I grew up with. My dad is 82 now - he always got up at 4
in the morning to start the fire and cook the meat slowly all day long.
We would eat it around 3 or 4 in the afternoon. Real Barbeque has to
cook slowly for the flavor to get through the meat.
Back to INDEX:
**************************************************************
Norm's bbq sauce 2

fresh skinned tomatoes
red wine vinegar
olive oil
garlic
chilli
salt
pepper

Place all the ingredients in a blender, blend and drizzle over cooked
meats and vegetables. Quantities of each ingredient depend upon the
desired consistency and individual tastes.
Back to INDEX:
**************************************************************
American BBQ Sauce

2 T. Olive Oil
1 stalk celery, finely diced
1 onion, finely diced
1 clove garlic, crushed
3 green peppers, finley diced
1/3 cup molasses
1 cup ketchup
1 cup brown sugar
1/3 cup orange juice
2 T. vinegar
1/2 teaspoon black pepper
1/4 teaspoon ground ginger
1/2 teaspoon salt
2 T. steak sauce

Saute the onion, celery, and green pepper in the olive oil until the the
onion is translucent. Add the remaining ingredients, bring to a boil.
Simmer 15-20 minutes. Use for basting on the grill or baking in the
oven.

For ribs: par-boil the ribs for 45 minutes, drain well. Place in baking
pan, cover with barbecue sauce, tightly cover pan w/foil. Bake at 350 F.
for 45 minutes.

For chicken: Place wings, legs, or thighs in pan. Cover well w/sauce.
Cover pan tightly w/foil and bake 45 minutes at 350 F.

Note: I used three green peppers here because green peppers in Japan are
much smaller than the "American" version. You may want to only use one
green

pepper if it's large. Also, for the steak sauce, we don't have A-1 or
worcestershire sauce here, so I shopped and found a steak sauce that is
flavored with onion and apple. I think it adds a nice flavor; but in the
States, you could use A-1 or another alternative.
Back to INDEX:
**************************************************************
Sweet and Hot BBQ Sauce

2 c finely chopped onions
1/4 c salad oil
1 1/4 c ketchup
1/2 c water
1/4 c brown sugar
1 T vinegar
2 T worcestershire sauce
1/2 t dry mustard
1 t salt
1 t liquid smoke

Cook onions in hot salad oil until almost tender.  Add remaining
ingredients.  Simmer uncovered 15 minutes.
Back to INDEX:
**************************************************************
Michelle's BBQ Sauce

Heinz Chili Sauce
1/2 cup vinegar
1 whole lemon
Brown Sugar (1-1 1/2 cup)
1 Tablespoon worcestershire sauce
onion- 1 thinly sliced
garlic- 1 clove

heat together in saucepan on top of stove, then put over chicken or ribs
(etc) bake untill done. ( if doing ribs pre-cook then poor sauce over
and finish baking. This recipe is from a friend . It is really good.
Back to INDEX:
**************************************************************
Cornell Barbecue Sauce

(For chicken-10 broiler halves)

1 cup cooking oil
1 pint cider vinegar
3 TBS salt
1 TBS poultry seasoning
1 tsp.. pepper
1 egg

Beat the egg, add oil and beat again. Add other ingredients and stir.
Leftover sauce (not used with chicken as a marinade) can be placed in a
glass jar and stored in the refrigerator for several weeks. Not only can
you marinate your chicken in this sauce but it is also basting material
to be brushed on the chicken every few minutes during cooking.
Back to INDEX:
**************************************************************
CampSite BBQ Sauce

3-chopped onions
2-cans (15oz.) tomato sause
1-cup of brown sugar
1/2-cup of vinger
2-tablespoons worcestershire sause
3-tablespoons of chili powder

mix all together and simmer for 15 minutes and than add to favorate
meat.....
Back to INDEX:
**************************************************************
Braai Sauce

Here in South Africa, the Afrikaans word for barbecue is braai. This
recipe is expensive but very tasty, and it freezes well. It's delicious
with any braaied meat and if you're feeling adventurous, it's good with
braaied Polenta ( porridge or mielie pap) or spooned over fried eggs for
breakfast.

2 large onions
2 cloves garlic
50ml oil
1 can (410g) tomato purée
1 packet oxtail soup powder
500ml boiling water
1 bottle (470g) fruit chutney
30ml white sugar
A few drops Tabasco sauce

Peel and chop the onions finely. Peel and bruise the garlic. Sauté the
onions and the garlic in the oil. Mix the tomato purée and the soup
powder and stir it into the onion mixture. Stir in the boiling water.
Stir and heat the mixture to boiling point. Add the chutney, sugar and
Tabasco sauce and bring to the boil. Makes about 1.5 litres of sauce.
Back to INDEX:
**************************************************************
My mother's BBQ Sauce

1/4 c vegetable oil*
1 medium onion, chopped
3 T sugar
1 t salt
1/2 t black pepper
1/2 to 1 t ground cayenne pepper
2 T prepared yellow mustard
3 T Worcestershire Sauce
3/4 c ketchup
3/4 c water
1/2 c bottled lemon juice (ReaLemon)

Sauté chopped onion in oil until transparent. Remove from heat and add
dry ingredients (so sugar won't burn). Return to heat and add the
following 5 ingredients, stirring well after each addition. Bring to a
boil, reduce heat and simmer until desired consistency, about 30-45
minutes. Brush on chicken, or pork during last part of grilling.
Excellent on shrimp!

*This is the original quantity. I usually just use enough oil so that
the onions will sweat when sautéing them.

This will make enough for 4 boneless chicken breasts, or 4 pork chops. I
usually double the batch when grillin chicken.
Back to INDEX:
**************************************************************
Chili Sauce (For Tamales)

6 oz New mexico chilies dried
3 cl Garlic
1 tb Oregano
1 tb Peanut butter=7F
3 c  Hot water
1/4 ts Cumin
Salt TT
New Mexico chili powder

Rinse and remove stems and soak chilies about 4 hours. Place half of
the chilies and other ingredients with enough qater to blend. Add
remaining chilies and water. Strain sauce in a large strainer. Run
through blender a second time. Discard seeds and skin. Blend until
smooth. Makes about 3 1/2 cups. Melt 4 tb of lard or shortening and
add 4 tb flour and brown slightly. Add red chili sauce slowly, stirring
constantly over medium  heat. As sauce thickens, add additional 2 cups
water until it reaches consistency of a medium sauce. Simmer about 15
min.
Note: Add chili powder to give additional bite to the sauce.
Back to INDEX:
**************************************************************
Fresh Tomato Sauce

1      cup           chopped onions
2      tablespoons   butter
3      cups          chopped fresh tomatoes -- peeled & deseeded
1                    bay leaf
1/2  teaspoon      basil
1/2  teaspoon      oregano
1/2  teaspoon      thyme
1      clove         garlic -- pressed
1/2                orange -- zest of
1      pinch         saffron
1/2  teaspoon      salt
1/4  teaspoon      pepper

Saute 1 cup chopped onion in 2 ,tbsp. butter for 5 minutes. Add 3 cups
chopped fresh tomato, peeled, deseeded, 1 bay leaf, 1/2 tsp. each basil,
oregano, and thyme and 1 clove garlic, pressed, grated zest of 1/2
orange pinch of saffron,1/2 tsp. salt and 1/4 tsp. pepper. Simmer 30
min. Cool and puree.
Back to INDEX:
**************************************************************