All Day Pizza Sauce (in 5 minutes)
What You Need:
1 28 oz can *Crushed Tomatoes (aka Ground Peeled Tomatoes)
1 6 oz can Tomato Paste
1 T. Olive Oil (optional)
2 t. Romano or Parmesan Cheese
1/2 t. Italian Seasonings
1/2 t. Oregano
1/2 t. Salt
1/4 t. Pepper (to taste)
What You Do:
Combine ingredients in a medium bowl. Makes enough for about 8 12" pizzas.
Freeze the leftovers in ice cube trays.
Showing posts with label Sauces. Show all posts
Showing posts with label Sauces. Show all posts
Monday, November 7, 2011
Wednesday, October 26, 2011
GREEN MOLE SAUCE
GREEN MOLE SAUCE
1 medium onion, chopped
3 cloves garlic, crushed
1 cup chicken broth
4 oz can green chilies, drained and rinsed
1/2 cup packed cilantro leaves
1/2 cup packed parsley leaves
1/4 cup shelled sunflower seeds
1/4 tsp ground cumin
1/4 tsp salt
1/8 tsp cayenne pepper
1 tbs lime juice
Cook onion and garlic in a skillet 4 min. Place onion and garlic in a food processor along with broth, chilies, cilantro, parsley, seeds, cumin, salt and cayenne and puree. Return mixture to skillet and simmer 15 min. or until slightly thickened. Stir in lime juice. SERVE WITH MEATS, TAMALES, ITS A MEXICAN SAUCE GOOD FOR A LOT OF DISHES. Makes 1 1/2 cups.*
1 medium onion, chopped
3 cloves garlic, crushed
1 cup chicken broth
4 oz can green chilies, drained and rinsed
1/2 cup packed cilantro leaves
1/2 cup packed parsley leaves
1/4 cup shelled sunflower seeds
1/4 tsp ground cumin
1/4 tsp salt
1/8 tsp cayenne pepper
1 tbs lime juice
Cook onion and garlic in a skillet 4 min. Place onion and garlic in a food processor along with broth, chilies, cilantro, parsley, seeds, cumin, salt and cayenne and puree. Return mixture to skillet and simmer 15 min. or until slightly thickened. Stir in lime juice. SERVE WITH MEATS, TAMALES, ITS A MEXICAN SAUCE GOOD FOR A LOT OF DISHES. Makes 1 1/2 cups.*
Sunday, September 25, 2011
Jamaican Vacation Sauce Recipe
Jamaican Vacation Sauce Recipe
Great for jerk chicken, fish, and ribs, whether you're grilling them or making them in the oven. It makes me feel like I'm on vacation!
Ingredients
* 1 bacon strip, halved
* 1/2 cup chopped onion
* 2 tablespoons chopped green onion
* 1 tablespoon chopped jalapeno pepper
* 1 cup ketchup
* 1/2 cup chicken broth
* 1/2 cup molasses
* 2 tablespoons cider vinegar
* 2 tablespoons lemon juice
* 1 tablespoon soy sauce
* 1 tablespoon Worcestershire sauce
* 1 tablespoon prepared mustard
* 1 tablespoon minced fresh thyme
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 1/4 to 1/2 teaspoon ground cinnamon
* 1/4 to 1/2 teaspoon ground nutmeg
Directions
* In a saucepan, cook bacon over medium heat until crisp. Discard bacon or save for another use. In the drippings, saute the onions and jalapeno until tender. Stir in the remaining ingredients. Bring to a boil. Remove from the heat; cool. Store in the refrigerator. Yield: 2 cups.
Editor's Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.
Great for jerk chicken, fish, and ribs, whether you're grilling them or making them in the oven. It makes me feel like I'm on vacation!
Ingredients
* 1 bacon strip, halved
* 1/2 cup chopped onion
* 2 tablespoons chopped green onion
* 1 tablespoon chopped jalapeno pepper
* 1 cup ketchup
* 1/2 cup chicken broth
* 1/2 cup molasses
* 2 tablespoons cider vinegar
* 2 tablespoons lemon juice
* 1 tablespoon soy sauce
* 1 tablespoon Worcestershire sauce
* 1 tablespoon prepared mustard
* 1 tablespoon minced fresh thyme
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 1/4 to 1/2 teaspoon ground cinnamon
* 1/4 to 1/2 teaspoon ground nutmeg
Directions
* In a saucepan, cook bacon over medium heat until crisp. Discard bacon or save for another use. In the drippings, saute the onions and jalapeno until tender. Stir in the remaining ingredients. Bring to a boil. Remove from the heat; cool. Store in the refrigerator. Yield: 2 cups.
Editor's Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.
Teriyaki Sauce
Teriyaki Sauce
1 cup soy sauce
1 cup salad oil
1/2 cup catsup
4 Tbs. vinegar
6 cloves garlic -- crushed (6 to 8)
This makes about a quart of sauce but it can be doubled or cut in half. This can be saved in a jar for an indefinite period of time. Just combine all the ingredients. Mix well or put in a quart jar and shake well. Pour the desired amount on the meat, let stand for an hour or more and grill or whatever. Delicious!!!
1 cup soy sauce
1 cup salad oil
1/2 cup catsup
4 Tbs. vinegar
6 cloves garlic -- crushed (6 to 8)
This makes about a quart of sauce but it can be doubled or cut in half. This can be saved in a jar for an indefinite period of time. Just combine all the ingredients. Mix well or put in a quart jar and shake well. Pour the desired amount on the meat, let stand for an hour or more and grill or whatever. Delicious!!!
Coach Witt’s 911 Hot Sauce
Coach Witt’s 911 Hot Sauce
Source: J. Witt, Huntington via the Nacogdoches Daily Sentinel Food Section
1 squatty can of diced tomatoes
1 can of “Ro-tel” hot or extra hot
1/2 peeled onion…red is best but yellow will do
3-4 fresh jalapenos
I put peppers that have a “curly” stem more curl, more hot(according to “pepper heads”)
*1-2 fresh Serrano peppers…only if you want it hotter
2 cloves of garlic or 1/2 tsp. of fresh minced garlic
1/2 bunch of cilantro….no stems (too bitter)
2 T. of white vinegar
1 T. of lime or lemon juice
Salt and pepper to desired taste
Combine all ingredients in a blender and pulse till desired consistency. Salt and pepper to your taste.
Place in bowl. Refrigerate after use. Keeps for about 1 week.
Source: J. Witt, Huntington via the Nacogdoches Daily Sentinel Food Section
1 squatty can of diced tomatoes
1 can of “Ro-tel” hot or extra hot
1/2 peeled onion…red is best but yellow will do
3-4 fresh jalapenos
I put peppers that have a “curly” stem more curl, more hot(according to “pepper heads”)
*1-2 fresh Serrano peppers…only if you want it hotter
2 cloves of garlic or 1/2 tsp. of fresh minced garlic
1/2 bunch of cilantro….no stems (too bitter)
2 T. of white vinegar
1 T. of lime or lemon juice
Salt and pepper to desired taste
Combine all ingredients in a blender and pulse till desired consistency. Salt and pepper to your taste.
Place in bowl. Refrigerate after use. Keeps for about 1 week.
Saturday, September 17, 2011
Salmon Patties With Cucumber Sauce
Salmon Patties With Cucumber Sauce
16-oz can salmon, canned -- drained and flaked
1 egg -- slightly beaten
1/3 cup bread crumbs
1/4 cup milk
1/2 teas onion powder
1/2 teas seasoned salt
1 1/2 tablespoon margarine – melted
CUCUMBER SAUCE:
1 cup plain nonfat yogurt
2 tablespoon minced green onion
1/2 cup shredded cucumber
1/2 teas lemon juice
1/2 teas dill weed
Mix together all ingredients, except melted margarine. Form into 4 balls. Flatten slightly. Brush with melted margarine. Bake at 375 degrees for 20 minutes. Meanwhile, make the Cucumber Sauce. Combine ingredients for sauce. Chill until ready to serve. Serve salmon patties with cucumber sauce.
16-oz can salmon, canned -- drained and flaked
1 egg -- slightly beaten
1/3 cup bread crumbs
1/4 cup milk
1/2 teas onion powder
1/2 teas seasoned salt
1 1/2 tablespoon margarine – melted
CUCUMBER SAUCE:
1 cup plain nonfat yogurt
2 tablespoon minced green onion
1/2 cup shredded cucumber
1/2 teas lemon juice
1/2 teas dill weed
Mix together all ingredients, except melted margarine. Form into 4 balls. Flatten slightly. Brush with melted margarine. Bake at 375 degrees for 20 minutes. Meanwhile, make the Cucumber Sauce. Combine ingredients for sauce. Chill until ready to serve. Serve salmon patties with cucumber sauce.
Saturday, August 20, 2011
Three-in-One Meals Meaty Tomato Sauce
Three-in-One Meals Meaty Tomato Sauce
2 pounds ground sirloin beef
1/2 cup chopped onion
2 cans (26 oz each) Hunt's® Roasted Garlic & Onion Spaghetti Sauce
Directions
Cook beef and onion together in 6-quart saucepan over medium-high heat 5 minutes, or until beef is crumbled and no longer pink; drain. Stir in sauce and simmer over low heat 10 minutes.
Cool sauce; divide into three equal portions. Refrigerate or freeze until ready to use.
Use this sauce to make the following three Hunt's recipes: Meaty Tomato Sauce with Pasta, No-Bake Tamale Pie, and Sloppy Joes.
2 pounds ground sirloin beef
1/2 cup chopped onion
2 cans (26 oz each) Hunt's® Roasted Garlic & Onion Spaghetti Sauce
Directions
Cook beef and onion together in 6-quart saucepan over medium-high heat 5 minutes, or until beef is crumbled and no longer pink; drain. Stir in sauce and simmer over low heat 10 minutes.
Cool sauce; divide into three equal portions. Refrigerate or freeze until ready to use.
Use this sauce to make the following three Hunt's recipes: Meaty Tomato Sauce with Pasta, No-Bake Tamale Pie, and Sloppy Joes.
Monday, August 1, 2011
The Trellis Restaurant Meat Sauce
The Trellis Restaurant Meat Sauce
1 tablespoon vegetable oil
1 1/2 cups onion -- finely diced
3/4 cup green bell pepper -- finely diced
1/2 cup carrot -- finely diced
1 1/4 cups tomato -- chopped
1/2 cup tomato juice
1/4 cup cider vinegar
1/4 cup catsup
1/4 cup molasses
1 tablespoon hot sauce
1 1/2 teaspoons salt
Heat the vegetable oil in a 3-quart saucepan over medium heat. When the oil is hot, add the onion, green bell pepper, and carrot. Cook, stirring frequently, until tender, about 10 minutes. Add the tomato and cook for 5 more minutes. Add the tomato juice, cider vinegar, catsup, molasses, hot
sauce, and salt. Bring to a boil, then adjust the heat and allow the mixture to simmer, stirring occasionally, for 30 minutes.
Remove the saucepan from the heat, then puree the mixture using a hand-held immersion blender or a food processor fitted with a metal blade. Strain the puree through medium-gauge strainer into a 3-quart stainless-steel bowl.
Cool the barbecue sauce in an ice water bath to a temperature of 40 to 45 degrees F. Cover with plastic wrap and refrigerate for 24 hours before using. (The flavor of the sauce will be enhanced during this time.) The sauce may be stored in a covered, non-corrosive container in the refrigerator for several days.
Conceived by Chef Chet Flanagan and has been served at the Trellis Restaurant since 1989.
1 tablespoon vegetable oil
1 1/2 cups onion -- finely diced
3/4 cup green bell pepper -- finely diced
1/2 cup carrot -- finely diced
1 1/4 cups tomato -- chopped
1/2 cup tomato juice
1/4 cup cider vinegar
1/4 cup catsup
1/4 cup molasses
1 tablespoon hot sauce
1 1/2 teaspoons salt
Heat the vegetable oil in a 3-quart saucepan over medium heat. When the oil is hot, add the onion, green bell pepper, and carrot. Cook, stirring frequently, until tender, about 10 minutes. Add the tomato and cook for 5 more minutes. Add the tomato juice, cider vinegar, catsup, molasses, hot
sauce, and salt. Bring to a boil, then adjust the heat and allow the mixture to simmer, stirring occasionally, for 30 minutes.
Remove the saucepan from the heat, then puree the mixture using a hand-held immersion blender or a food processor fitted with a metal blade. Strain the puree through medium-gauge strainer into a 3-quart stainless-steel bowl.
Cool the barbecue sauce in an ice water bath to a temperature of 40 to 45 degrees F. Cover with plastic wrap and refrigerate for 24 hours before using. (The flavor of the sauce will be enhanced during this time.) The sauce may be stored in a covered, non-corrosive container in the refrigerator for several days.
Conceived by Chef Chet Flanagan and has been served at the Trellis Restaurant since 1989.
Saturday, July 9, 2011
Maple Marinade and Meat Sauce
Maple Marinade and Meat Sauce
3/4 cup maple syrup
3/4 cup ketchup
1/2 cup cold water
1/2 teaspoon onion salt
1/4 teaspoon celery seed
Salt and pepper to taste
Directions
In a small bowl or a jar with a tight-fitting lid, combine all ingredients; mix or shake well. Serve over ribs, chicken, pork or ham or use as a marinade. Store in the refrigerator.
Yield: 1-3/4 cups.
3/4 cup maple syrup
3/4 cup ketchup
1/2 cup cold water
1/2 teaspoon onion salt
1/4 teaspoon celery seed
Salt and pepper to taste
Directions
In a small bowl or a jar with a tight-fitting lid, combine all ingredients; mix or shake well. Serve over ribs, chicken, pork or ham or use as a marinade. Store in the refrigerator.
Yield: 1-3/4 cups.
Apple-Mustard Vinaigrette
Apple-Mustard Vinaigrette
With a hint of sweetness that is balanced by grainy mustard, this dressing is good with both pungent greens, such as arugula and watercress, and more delicate ones, such as Boston and leaf lettuce. Finish off your salad with toasted walnuts or pecans. This vinaigrette is also useful as a marinade for pork or chicken.
1/3 cup finely chopped shallots
1/4 cup frozen apple juice concentrate, thawed
1/4 cup apple cider vinegar
1/4 cup canola or olive oil
2 tablespoons water
2 tablespoons country-style (grainy) Dijon mustard
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
In medium bowl, combine all ingredients; whisk until blended. (Dressing will keep, covered, in the refrigerator up to 4 days.) Stir or shake before serving.
With a hint of sweetness that is balanced by grainy mustard, this dressing is good with both pungent greens, such as arugula and watercress, and more delicate ones, such as Boston and leaf lettuce. Finish off your salad with toasted walnuts or pecans. This vinaigrette is also useful as a marinade for pork or chicken.
1/3 cup finely chopped shallots
1/4 cup frozen apple juice concentrate, thawed
1/4 cup apple cider vinegar
1/4 cup canola or olive oil
2 tablespoons water
2 tablespoons country-style (grainy) Dijon mustard
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
In medium bowl, combine all ingredients; whisk until blended. (Dressing will keep, covered, in the refrigerator up to 4 days.) Stir or shake before serving.
Tuesday, July 5, 2011
Mustard Ham Sauce
Mustard Ham Sauce
* 1 cup chicken or beef broth
* 1 cup prepared mustard
* 1/2 cup red wine vinegar
* 1/3 cup packed brown sugar
* 3 tablespoons butter
* 2 tablespoons Worcestershire sauce
* 2 tablespoons tomato paste
* 2 tablespoons molasses
* 1 tablespoon garlic powder
* 1 tablespoon onion powder
* 1-1/2 teaspoons cayenne pepper
* 1 teaspoon salt
* 1/4 teaspoon pepper
Directions
* In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until the flavors are blended. Remove from the heat; cool. Yield: 2-1/3 cups.
* 1 cup chicken or beef broth
* 1 cup prepared mustard
* 1/2 cup red wine vinegar
* 1/3 cup packed brown sugar
* 3 tablespoons butter
* 2 tablespoons Worcestershire sauce
* 2 tablespoons tomato paste
* 2 tablespoons molasses
* 1 tablespoon garlic powder
* 1 tablespoon onion powder
* 1-1/2 teaspoons cayenne pepper
* 1 teaspoon salt
* 1/4 teaspoon pepper
Directions
* In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until the flavors are blended. Remove from the heat; cool. Yield: 2-1/3 cups.
South Carolina Sauce
South Carolina Sauce
2/3 cup prepared mustard
1/2 cup sugar
1/4 cup light brown sugar
1 cup cider vinegar
2 tablespoons chili powder
1 teaspoon pepper
1 teaspoon white pepper
1/4 teaspoon cayenne
5 drops Tabasco sauce -- to taste
1/2 teaspoon soy sauce
2 tablespoons butter
Combine all ingredients except soy and butter in saucepan and simmer 10 min. Remove from heat. Stir in soy sauce and butter. Use as a condiment when serving grilled pork, beef or chicken.
2/3 cup prepared mustard
1/2 cup sugar
1/4 cup light brown sugar
1 cup cider vinegar
2 tablespoons chili powder
1 teaspoon pepper
1 teaspoon white pepper
1/4 teaspoon cayenne
5 drops Tabasco sauce -- to taste
1/2 teaspoon soy sauce
2 tablespoons butter
Combine all ingredients except soy and butter in saucepan and simmer 10 min. Remove from heat. Stir in soy sauce and butter. Use as a condiment when serving grilled pork, beef or chicken.
Monday, July 4, 2011
Tangy Barbecue Sauce Recipe
Tangy Barbecue Sauce Recipe
"This sweet and tangy basting sauce came from my husband's family," says Jenine Schmidt of Stoughton, Wisconsin. "With just four ingredients, it's simple to stir up," she adds. A speedy alternative to bottled
sauce, it can be brushed on chicken, ribs, pork or even turkey.
Ingredients
* 1 cup ketchup
* 2/3 cup packed brown sugar
* 2 teaspoons prepared mustard
* 1/2 teaspoon ground nutmeg
Directions
* In a bowl, combine all ingredients. Use as a basting sauce for grilled meat. Yield: 1-1/3 cups.
Tangy Barbecue Sauce published in Quick Cooking November/December 1998, p19
"This sweet and tangy basting sauce came from my husband's family," says Jenine Schmidt of Stoughton, Wisconsin. "With just four ingredients, it's simple to stir up," she adds. A speedy alternative to bottled
sauce, it can be brushed on chicken, ribs, pork or even turkey.
Ingredients
* 1 cup ketchup
* 2/3 cup packed brown sugar
* 2 teaspoons prepared mustard
* 1/2 teaspoon ground nutmeg
Directions
* In a bowl, combine all ingredients. Use as a basting sauce for grilled meat. Yield: 1-1/3 cups.
Tangy Barbecue Sauce published in Quick Cooking November/December 1998, p19
Sugar-free Maple Meat Sauce
Sugar-free Maple Meat Sauce
Ingredients
* 2 cups water
* 1 can (8 ounces) tomato sauce
* 1 large onion, chopped
* 1/4 cup balsamic vinegar
* 1/4 cup Worcestershire sauce
* 1 tablespoon chili powder
* 2 teaspoons paprika
* 1 teaspoon ground mustard
* 1 teaspoon black pepper
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon salt
* 1/8 teaspoon ground cloves
* 1/2 cup sugar-free maple-flavored syrup
Directions
* In a large saucepan, combine the first 12 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until the onion is tender. Stir in the syrup; cook until heated through. Store in an airtight container in the refrigerator for up to 3 weeks. Stir before using.
Yield: 3-1/2 cups.
Ingredients
* 2 cups water
* 1 can (8 ounces) tomato sauce
* 1 large onion, chopped
* 1/4 cup balsamic vinegar
* 1/4 cup Worcestershire sauce
* 1 tablespoon chili powder
* 2 teaspoons paprika
* 1 teaspoon ground mustard
* 1 teaspoon black pepper
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon salt
* 1/8 teaspoon ground cloves
* 1/2 cup sugar-free maple-flavored syrup
Directions
* In a large saucepan, combine the first 12 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until the onion is tender. Stir in the syrup; cook until heated through. Store in an airtight container in the refrigerator for up to 3 weeks. Stir before using.
Yield: 3-1/2 cups.
Western Carolina Style
Western Carolina Style
1 cup ketchup
1 cup brown sugar -- firm packed
1/2 cup lemon juice
3 tablespoons butter
1/4 cup onion -- minced
1 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
Place all ingredients in saucepan. Bring to boil and simmer 30 min.,or until slightly thickened. Makes 1 1/2 cups.
1 cup ketchup
1 cup brown sugar -- firm packed
1/2 cup lemon juice
3 tablespoons butter
1/4 cup onion -- minced
1 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
Place all ingredients in saucepan. Bring to boil and simmer 30 min.,or until slightly thickened. Makes 1 1/2 cups.
Whiskey a Go Go Sauce
Whiskey a Go Go Sauce
1 teaspoon dry mustard
2 cups ketchup
1/2 cup Bourbon -- to taste
1/2 cup molasses
1/2 cup vinegar
2 tablespoons Worcestershire sauce
2 tablespoons Tabasco sauce
2 tablespoons lemon juice
1 tablespoon soy sauce
4 cloves garlic -- crushed
1/2 teaspoon pepper
1 tablespoon parsley -- dried
In a pot mix dry mustard and a little of the ketchup to form a paste. Slowly add the rest of the ketchup, stirring constantly. Add everything else. bring to boil over medium heat then simmer 10 min.
1 teaspoon dry mustard
2 cups ketchup
1/2 cup Bourbon -- to taste
1/2 cup molasses
1/2 cup vinegar
2 tablespoons Worcestershire sauce
2 tablespoons Tabasco sauce
2 tablespoons lemon juice
1 tablespoon soy sauce
4 cloves garlic -- crushed
1/2 teaspoon pepper
1 tablespoon parsley -- dried
In a pot mix dry mustard and a little of the ketchup to form a paste. Slowly add the rest of the ketchup, stirring constantly. Add everything else. bring to boil over medium heat then simmer 10 min.
Suzy's Honey Plum Bbq Sauce
Suzy's Honey Plum BBQ Sauce
2nd Place WINNER* GEnie F&W BBQ contest 1992
2 c Bottled Chili Sauce
1/3 c Lemon juice
1/4 c Honey
1/4 c Plum jam
1 t Paprika
1 t Louisiana Hot Sauce
Combine all the ingredients in a saucepan and heat until blended. When cooled can be stored in the refrigerator for up to two weeks.
Use on Poultry, Ribs or Pork Roast
2nd Place WINNER* GEnie F&W BBQ contest 1992
2 c Bottled Chili Sauce
1/3 c Lemon juice
1/4 c Honey
1/4 c Plum jam
1 t Paprika
1 t Louisiana Hot Sauce
Combine all the ingredients in a saucepan and heat until blended. When cooled can be stored in the refrigerator for up to two weeks.
Use on Poultry, Ribs or Pork Roast
Sunday, July 3, 2011
Pork Tenderloin With Mustard Sauce
Pork Tenderloin With Mustard Sauce
2-1/2 to 3 lb. pork tenderloin
MARINADE:
1/4 cup soy sauce
1/4 cup bourbon
2 Tbs. brown sugar
SAUCE:
1/3 cup sour cream
1/3 cup mayonnaise
1 Tbs. dry mustard
1 Tbs. chopped scallions
1-1/2 tsp. vinegar
Salt
Marinate meat several hours at room temperature. Turn occasionally. Grill on barbeque grill for about 1/2 hour or bake at 325 for 1 hour. Baste frequently with marinade. Carve on diagonal and serve with the Mustard Sauce.
-cooks.com
2-1/2 to 3 lb. pork tenderloin
MARINADE:
1/4 cup soy sauce
1/4 cup bourbon
2 Tbs. brown sugar
SAUCE:
1/3 cup sour cream
1/3 cup mayonnaise
1 Tbs. dry mustard
1 Tbs. chopped scallions
1-1/2 tsp. vinegar
Salt
Marinate meat several hours at room temperature. Turn occasionally. Grill on barbeque grill for about 1/2 hour or bake at 325 for 1 hour. Baste frequently with marinade. Carve on diagonal and serve with the Mustard Sauce.
-cooks.com
Smoky Beef Brisket Sauce
Smoky Beef Brisket Sauce
Ingredients
2-1/2 cups ketchup
1/4 cup packed brown sugar
1/4 cup chopped onion
2 tablespoons Worcestershire sauce
2 to 3 teaspoons Liquid Smoke
1 teaspoon garlic powder
1 teaspoon hot pepper sauce
1/2 teaspoon pepper
Directions
* In a large saucepan, combine all ingredients. Bring to a boil over medium heat, stirring often. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through.
Yield: 2-1/2 cups.
Ingredients
2-1/2 cups ketchup
1/4 cup packed brown sugar
1/4 cup chopped onion
2 tablespoons Worcestershire sauce
2 to 3 teaspoons Liquid Smoke
1 teaspoon garlic powder
1 teaspoon hot pepper sauce
1/2 teaspoon pepper
Directions
* In a large saucepan, combine all ingredients. Bring to a boil over medium heat, stirring often. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through.
Yield: 2-1/2 cups.
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