http://allrecipes.com/Recipe/raspberry-chipotle-sauce/detail.aspx
It smells incredible!
If you love to cook and love eating good food, then you will love my pages. I was born and raised in the deep South. That is where we love drinking sweet tea and eating fresh green beans cooked with bacon. The recipes are not all "mine" but are recipes that I seem to want to cook repeatedly. I hope you enjoy and are inspired to try them yourself.
Showing posts with label Sauces. Show all posts
Showing posts with label Sauces. Show all posts
Friday, September 16, 2011
Tuesday, August 23, 2011
Neely's BBQ Sauce
Ingredients
- 1 cup ketchup
- 1/2 cup water
- 1/4 cup apple cider vinegar
- 2 1/2 tablespoons light brown sugar
- 2 1/2 tablespoons sugar
- 1 1/2 teaspoons fresh ground black pepper
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons ground mustard
- 1/2 tablespoons lemon juice
- 1/2 tablespoons Worcestershire sauce
In a medium saucepan, combine all ingredients. Bring mixture to boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes. This recipe has been cut in half.
We no longer buy barbecue sauce since making it the very first time. It is easy and so good.
Makes 1 3/4 cups.
Tartar Sauce
Ingredients
- 1 cup mayonnaise
- 1 tablespoon chopped sweet or dill pickle
- 2 tablespoons minced onion
- 2 tablespoons lemon juice (optional)
- dash of hot sauce (optional)
- salt and pepper to taste
In a small bowl, mix together mayonnaise, chopped pickles, and minced onion. Stir in lemon juice. Season to taste with salt and pepper and hot sauce if desired. Refrigerate for at least 1 hour before serving.
Sunday, August 21, 2011
Honey Mustard Sauce
Ingredients
1 1/2 cups mayonnaise
1/4 cup Dijon mustard
1/2 cup honey
salt and pepper to taste
1. Combine all ingredients in a bowl and mix well.
2. Cover and refrigerate for at least two hours; overnight is even better.
1 1/2 cups mayonnaise
1/4 cup Dijon mustard
1/2 cup honey
salt and pepper to taste
1. Combine all ingredients in a bowl and mix well.
2. Cover and refrigerate for at least two hours; overnight is even better.
Subscribe to:
Posts (Atom)






