California Bbq Sauce Recipe

INGREDIENTS:
1/4 cup of Vegetable oil
1 Garlic seperated into cloves
1 md Onion; minced
2 12 oz tomato paste
36 oz Water
1 1/2 cup of Brown sugar, packed
1 Juice of orange
1/2 cup of Apple cider vinegar
3 tb Light soy sauce
2 tb Liquid barbecue smoke.
2 tb Cayenne
1 tb Black pepper
Chichen ribs ect
In a large, well seasoned, cast-iron dutch oven with a cover, heat
1/4 cup lid slightly ajar so steam can escape, and simmer 2 hours,
stirring occassi Salt meat if desired. Do not marinate it in the
sauce. Instead, cook it slo

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Michael's Spaghetti Sauce Recipe

INGREDIENTS:
TOMATO PRODUCTS
12 oz Tomato paste
28 oz Tomato puree
16 oz Tomato sauce
28 oz Tomatoes, crushed
DIRECTIONS:
-SEASONINGS-
4 Garlic cloves
2 teaspoon of Cilantro (or less;
1 lg Bay leaf
-optional)
1 tablespoon of Sugar
2 tablespoon of Parsley
1/2 teaspoon of Black pepper, ground
2 teaspoon of Basil
1 tablespoon of Oregano
1/2 teaspoon of Red pepper, crushed
1 tablespoon of Thyme
1 md Onion
1 teaspoon of Coriander
1/3 cup of Olive oil
2 teaspoon of Rubbed sage
1 tablespoon of Sesame oil
DIRECTIONS:
-MEATBALLS-
1/2 lb Italian sausage,
1/3 cup of Bread crumbs
-sweet
1 teaspoon of Sage
1/2 lb Ground beef, lean
2 teaspoon of Rosemary
4 tablespoon of Worcestershire sauce
1 teaspoon of Thyme
2 teaspoon of Sesame oil
1 teaspoon of Basil
2 tablespoon of Olive oil
1/2 cup of Sherry
DIRECTIONS:
Chop the garlic very finely. Chop the onion. Combine in a suitable pot
the tomato products and seasonings. Bring to a simmer
In a bowl, combine the meatball ingredients except the sherry. Break this
mixture apart into small balls or bits according to preference
Heat a wok or skillet and saute the meat mixture until cooked to 'rare'. Do
not overcook or singe the meat. Remove the grease from the meat mixture by
straining in a colander, then return to the hot wok or skillet and reheat.
Add sherry and reduce. Add this to the sauce in the pot. Simmer this
mixture on the lowest possible heat for 6 or 7 hours. Stir occasionally.

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Oyster Sauce Recipe

INGREDIENTS:
3 tb Butter
1/8 cup of Onions, green, chopped
8 oz Oysters
1 1/2 cup of Oyster water
1/2 teaspoon of Thyme
1/2 teaspoon of Oregano
1/2 teaspoon of Basil
1 Garlic clove
2 tb Butter
2 tb Flour
1 cup of Cream, heavy
Salt (to taste)
Pepper (to taste)
DIRECTIONS:
Saute the green onions in butter until they're soft then add oysters,
oyster water, thyme, oregano, basil and garlic. Stir gently.ake a roux from the butter and flour and add to the above mixture.
Simmer this sauce for 5 minutes and then remove it from fire
Add the cream to the sauce and keep the mixture warm. Season with salt
and pepper to taste
Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Gerhard Brill, Commander's Palace Restaurant, New Orleans
DIRECTIONS:
From Gemini's MASSIVE MealMaster collection at www.synapse.com/ gemini

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All-American Salmon Saute W/Mushroom Sauce Recipe

INGREDIENTS:
1 cn Low-salt chicken broth,
-14 1/2 oz size/
6 cup of Sliced mushrooms
2 tb Olive oil
2 Garlic cloves, minced
-Freshly ground pepper to
-taste
1/2 cup of Non-fat plain yogurt
2 teaspoon of Cornstarch
4 Salmon steaks, about 6 oz ea
DIRECTIONS:
Pour broth into small saucepan. Bring to a boil over high heat and
reduce to 1 cup. Set aside. Meanwhile, saute mushrooms in oil in a
large skillet over high heat 5 minutes, or until golden brown. Reduce
heat to medium and stir in garlic. Saute 1 to 2 minutes. Season with
pepper. Add yogurt and cornstarch to reduced broth and whisk to
blend. Whisk yogurt mixture into mushrooms. Bring to a boil, stirring
constantly until thickened. Remove from heat and keep warm. Season
salmon steaks with salt and pepper and saute in a lightly oiled
non-stick pan over medium-high heat 10 minutes per inch of thickness,
or until fish just flakes when tested with a fork. Turn once while
cooking. Arrange each salmon steak on a dinner plate with reserved
sauce. Serving suggestion: Try this with Garlic Mashed Potatoes and
buttered peas.

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Classic Green Chile Sauce Recipe

INGREDIENTS:
2 cup of Cups
8 Green New Mexican chiles,
-roasted, peeled, stems and
Seeds removed, chopped
1 md Onion, chopped
2 Cloves garlic, chopped
2 tb Vegetable oil
1 md Tomato, peeled and chopped
-(optional)
1/2 teaspoon of Ground cumin (optional)
2 cup of Water
DIRECTIONS:
Saute the onion and garlic in the oil until softened. Add the
remaining ingredients, bring to a boil, reduce heat, and simmer for
30 minutes
Puree in blender for a smoother sauce. Eliminate the tomato for a
"purist's" sauce
The Whole Chile Pepper From the collection of Jim Vorheis

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Chicken And Pasta With Oraange-Basil Sauce Recipe

INGREDIENTS:
3/4 cup of Frozen orange juice
-concentrate; thawed
1/2 cup of Chicken broth
4 teaspoon of Cornstarch
6 oz Dried gemelli pasta; rotini,
-or corkscrew
16 oz Italian blend mixed
-vegetables
2 cup of Cooked chicken; or turkey,
-cubed
1/4 cup of Fresh basil; snipped
DIRECTIONS:
For sauce, in a small saucepan, combine thawed concentrate, chicken broth,
and cornstarch. Cook and stir until thickened and bubbly; cook and stir 2
minutes more.eanwhile, in a large saucepan cook pasta in boiling, slightly salted water
for 5 minutes. add frozen vegetables; return to boiling. cook, uncovered, 5
minutes more or until pasta and vegetables are tender. Drain; return to
saucepan. Add sauce, chicken, basil, and 1/8 teaspoon pepper. Heat and toss
until hot
Source: Special Advertising Section for Florida Citrus
NOTES : For this quick, one-dish meal, purchase a deli-roasted chicken or a
cooked turkey breast
Recipe by: Meredith Corporation 1998
DIRECTIONS:
Posted to MC-Recipe Digest by Barb at PK on Apr 21, 1998

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Pudding Sauce Recipe

INGREDIENTS:
1/2 cup of Sugar
1 tb Flour
2 tb Butter
2 cup of Water, boiling
1 teaspoon of Vanilla
DIRECTIONS:
Combine the sugar and flour and mix well. Add the boiling water
stirring constantly to prevent lumping. Cook in double boiler until
the mixture thickens. Add butter and stir until melted. Flavor and
serve. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
Culinary Arts Press, 1936.

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Marguery Sauce Recipe

INGREDIENTS:
2 ea Eggs yolks
1/2 ea Juice of lemon
1 tb Water
20 ea Shrimp,cooked,chopped
1/2 cup of Mushrooms,sliced
1 cup of Butter,melted
1 teaspoon of Flour
1 x Paprika
1/2 lb Crabmeat,cooked
1/4 cup of Oyster liquor
DIRECTIONS:
1. Over hot (not boiling) water in double boiler, beat egg yolks with
whisk until fluffy.
2. Very slowly pour melted butter into yolks, whisking until thick.
3. Add lemon juice, flour, water, paprika, shrimp, crabmeat,
mushrooms and oyster liquor; heat. Season to taste.

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