Homemade Horseradish Cream

Ingredients

1/2 cup sour cream 2 tablespoons prepared horseradish Kosher salt Freshly ground pepper

Directions

1. In a small bowl, stir together the sour cream and horseradish and season with salt and pepper. Serve, or cover and refrigerate up to 1 day.

Homemade Hot Mango Sauce

  

  

      Ingredients

 6 Thai chilies (Bird’s eye chili) 

 2 Habanero chilies 

 1/2 cup grated carrot 

 Zest of 1/2 a lemon

 Juice of 1/2 a lemon 

 1/2 cup onions, chopped roughly 

 5 ounces mango puree 

 1/4 cup white vinegar 

 1/4 cup sugar 

                                 1/2 teaspoon salt                                

                       

                                 

 Directions

 1. Blend together the Thai chilies, habaneros, carrot, zest of lemon, 

lemon juice, onions and mango puree.

 2. Transfer into a saucepan. Add sugar and salt Cook for about 

10-12 minutes.

 3. When cooled, transfer into the blender again. Add vinegar and 

blend again.

 4. Transfer into a jar. Keep covered and refrigerate. 

Sweet and Tangy BBQ Sauce

  

  

      Ingredients

 2 tablespoons butter

 1/2 cup minced sweet onion

 1 cup ketchup

 1/2 cup apple cider vinegar

 1/4 cup molasses

 1 teaspoon chipotle powder

 2 teaspoons paprika

 1/2 teaspoon celery seeds

 1/2 teaspoon sea salt                      

                       

                                 

 Directions

 1. Melt the butter in a medium saucepan over medium heat.

 2. Add the onion and sweat it until softened and translucent, 

3 to 5 minutes.

 3. Add the ketchup, vinegar, molasses, chipotle powder, 

paprika, celery seeds, and salt. Stir to combine. Simmer for 

about 20 minutes, uncovered, stirring occasionally, until 

thickened and darkened.

 Makes about 12 oz.  

Bourbon Barbecue Sauce

Bourbon Barbecue Sauce

  

  

            

      Ingredients

 1 tablespoon butter

 1/2 cup minced yellow onion

 1 cup ketchup

 2 tablespoons brown sugar

 1/4 cup bourbon 

 1/2 teaspoon mustard powder

 1/2 teaspoon ground cinnamon        

                                 

 Directions

 1. Melt the butter in a medium saucepan over medium heat.

 2. Add the onion and sweat it until softened and translucent, 

3 to 5 minutes.

 3. Add the ketchup, brown sugar, bourbon, mustard, and 

cinnamon and stir to combine.

 4. Bring to a simmer over medium heat, then reduce to low or 

medium low to maintain a simmer, and cook for 20-25 minutes, 

uncovered, stirring occasionally, or until thickened.

 Makes about 8 oz. 

Homemade Red Pepper Sauce

Homemade Red Pepper Sauce 

  

  

            

      Ingredients

 1/2 Tablespoon of Red Pepper Flakes 

 1/2 Tablespoons of Cayenne 

 8 oz. Tabasco Sauce 

 1 Can Tomato Sauce 

 3/4 Cup of Sugar 

 3/4 Cup of Water 

 3 Tablespoons of Lemon Juice    

                                 

 Directions

 1. Combine all ingredients until well blended in a sauce pan. 

 2. Cook over low heat for 10-12 minutes. 

Chipotle-Maple BBQ Sauce

Chipotle-Maple BBQ Sauce    

  

  

            

      Ingredients

 1 tablespoon canola oil

 1 cup minced onion

 2 large garlic cloves, pressed

 1 cup canned chicken broth or homemade stock

 1 cup ketchup

 1/4 cup real maple syrup

 1 tablespoon minced chipotle pepper (canned in adobo sauce)

 1 teaspoon sea salt

 1/2 teaspoon fresh ground black pepper

 1/2 teaspoon allspice                              

 Directions

 1. In a large saucepan, heat the oil and sauté the onion over 

medium heat for 5 minutes. Stir in garlic and sauté 2 minutes. 

Add remaining ingredients and bring to a boil. Reduce heat 

and simmer 15 minutes, or until thickened.

 2. Remove from heat and let cool.

Homemade Steak Sauce

Homemade Steak Sauce   

  

            

      Ingredients

 1 (6-ounce) can tomato paste

 1/4 cup apple cider vinegar

 1/4 cup white vinegar

 2 teaspoons brown sugar

 2 tablespoons raisins

 1 teaspoon grated orange zest

 2 tablespoons freshly squeezed orange juice

 1 teaspoon Worcestershire sauce

 1/2 teaspoon salt

 1/4 teaspoon garlic powder

 1/4 teaspoon onion powder

 1/4 teaspoon allspice 

 1/4 teaspoon mustard powder                     

 Directions

 1. In a small saucepan, heat the tomato paste over 

medium-low heat, stirring frequently, until it darkens slightly, 

about 3 to 6 minutes.

 2. Add the apple cider vinegar, white vinegar, brown sugar,

 raisins, orange zest, orange juice, Worcestershire sauce, salt, 

garlic powder, onion powder, allspice, and mustard powder. 

Stir until combined.

 3. Simmer uncovered, over low heat stirring occasionally 

for 15 to 20 minutes.

 4. Let cool for about 5 minutes, then puree with a blender. 

 Makes about 8 oz.

 Can be keep in the refrigerator for up to 1 month.

Homemade Habanero Honey BBQ Sauce

Homemade Habanero Honey BBQ Sauce  

  

            

       Ingredients

 1/2 cup prepared yellow mustard 

 1/2 cup coarsely ground mustard 

 1/3 cup cane syrup 

 1/2 cup Louisiana-style hot sauce 

 1 teaspoon ground black pepper 

 1/2 cup brewed coffee 

 1/2 cup soy sauce 1 teaspoon celery salt 

 1 habanero pepper, seeded and minced 

 2 cups apple cider 

 1/2 cup balsamic vinegar

 1/2 cup Worcestershire sauce 

 1 12 oz bottle dark beer 

 1 1/4 cups ketchup 

 1/2 cup honey mustard 

 1/3 cup honey 

 1/3 cup molasses                 

 Directions

 1. Heat a large saucepan then pour in all the ingredients.

 2. Reduce heat and allow to simmer for 25-30 minutes; 

stir often to blend well.

 3. Chill until ready for use.

Cajun Tartar Sauce

Cajun Tartar Sauce   

  

            

       Ingredients

 3 cups mayonnaise

 6 tablespoons minced capers

 1 teaspoon Cajun seasoning

 2 tablespoons minced stuffed olives

 1 tablespoon pickle relish

 3 tablespoons lemon juice

 2 teaspoons garlic vinegar

 2 tablespoons minced green onion

 1 tablespoon minced parsley

 1 tablespoon Tobasco hot sauce                

 Directions

 1. Combine all ingredients and mix very well. 

Homemade Cocktail Sauce

Homemade Cocktail Sauce 

  

            

       Ingredients

 1/2 cup ketchup

 1 tablespoon plus 1 teaspoon fresh lemon juice

 1 tablespoon plus 1 teaspoon prepared horseradish

 1 teaspoon Worcestershire sauce

 1 teaspoon soy sauce

 1/4 teaspoon onion powder                

 Directions

 1. In a small bowl, combine the ketchup, lemon juice, horseradish, 

Worcestershire sauce, soy sauce, and onion powder.

 2. Serve immediately or cover and refrigerate for up to 3 days.

 Makes about 6 oz. 

Italian Meatballs with Tomato Sauce

Italian Meatballs with Tomato Sauce    

  

            

       Ingredients

 4 oz white bread (crust discarded), turn into small bits

 1/2 cup milk 

 3/4 lb ground beef

 1/4 lb ground pork

 1/4 cup grated Parmigiano Reggiano

 2 tablespoons minced fresh parsley leaves

 1 large egg yolk

 1 small garlic clove, minced

 1 teaspoon salt

 ground black pepper

 about 1 1/4 cups vegetable oil for frying 

 Ingredients: Tomato Sauce:

 2 tablespoons extra-virgin olive oil

 1 teaspoon minced garlic

 1 28 oz Italian peeled tomatoes

 1 tablespoon minced fresh basil leaves

 salt and ground black pepper                

 Directions

  

1. Combine the bread and milk in a small bowl, mashing 

occasionally with a fork, until a smooth paste forms.

2. Mix all meatballs ingredients, beef, pork, egg, grated 

Parmesan Cheeses or Parmigiano and Grana, parsley, 

then include the bread and milk mixture with salt and 

pepper in a medium bowl.

3. Lightly form 3 tablespoons of the mixture into a round 

meatball, repeat with the remaining mixture to form approximately 

15 meatballs.

4. Heat the vegetable oil over medium-high heat in a frying pan. 

Add one by one the meatballs in a single layer, and when the edge 

of the meatballs dipped in oil sizzles, turn several times until nicely 

browned on all sides.

5. Transfer the browned meatballs to a paper towel and set aside. 

Repeat with remaining meatballs.

 Instructions: Tomato Sauce:

1. Discard the frying oil from the pan, leaving behind any browned 

bits of meat. Add the extra-virgin olive oil along with the garlic, saute 

just until the garlic is golden, then remove it.

2. Add the crushed tomatoes, and simmer gently until the sauce thicken, 

10 minutes. Add the minced basil leaves, add salt and pepper to taste.

3.  Now Add the meatballs to the tomato sauce, and keep simmering 

turning them occasionally until well cooked through, about 40 minutes.

Homemade Enchilada Sauce

Homemade Enchilada Sauce  

            

       

  Ingredients

 1⁄4 cup vegetable or canola oil 

2 tablespoons all-purpose flour 

2 tablespoons chili powder 

1 1⁄2 cups low-sodium chicken broth 

1 8-ounce can tomato sauce 

1⁄2 teaspoon ground cumin 

1⁄2 teaspoon garlic powder 

1⁄2 teaspoon onion salt 

1⁄4 teaspoon salt            

 Directions

  

 1. In a large skillet, heat the oil over medium-high heat. 

Whisk in the flour and chili powder.

2. Reduce the heat to medium and continue to whisk until 

it is lightly browned. Gradually whisk in the chicken broth, 

tomato sauce, cumin, garlic powder, onion salt and salt. 

Stir until the mixture is smooth and continue simmering 

over medium heat until it is slightly thickened, about 10 minutes.

3. Remove the sauce from heat and let cool.

Chicken with Mushroom Cream Sauce

Chicken Breasts with Mushroom Cream Sauce 

            

       

  

 Ingredients

 2 5-ounce boneless, skinless chicken breasts

 1/2 teaspoon freshly ground pepper

 1/4 teaspoon salt

 1 tablespoon canola oil

 1 medium shallot, minced

 1 cup thinly sliced shiitake mushroom caps

 2 tablespoons dry vermouth, or dry white wine

 1/4 cup reduced-sodium chicken broth

 2 tablespoons heavy cream

                                           2 tablespoons minced fresh chives, or scallion greens                                               

 Directions

  

1.Season chicken with pepper and salt on both sides. 

 2.Heat oil in a medium skillet over medium heat. Add the 

chicken and cook, turning once or twice and adjusting the 

heat to prevent burning, until brown and an instant-read 

thermometer inserted into the thickest part registers 165°F, 

12 to 16 minutes. Transfer to a plate and tent with foil 

to keep warm.

 3.Add shallot to the pan and cook, stirring, until fragrant, 

about 30 seconds. Add mushrooms; cook, stirring occasionally, 

until tender, about 2 minutes. 

4. Pour in vermouth (or wine); simmer until almost evaporated, 

scraping up any browned bits, about 1 minute. Pour in broth and 

cook until reduced by half, 1 to 2 minutes. Stir in cream and chives 

(or scallions); return to a simmer. Return the chicken to the pan, 

turn to coat with sauce and cook until heated through, about 1 minute. 

Cherry Pepper Relish

     Cherry Pepper Relish            

       

  

 Ingredients

 3 hot cherry peppers

 3 tablespoons Sweet Onions

 3 tablespoons extra virgin olive oil

 1/2 teaspoon salt

                                   1/2 teaspoon red chile flakes                                        

 Directions

  

 1. Combine all the ingredients in a blender 

and pulse to form a chunky relish. 

 2. Covered in the refrigerator, will keep for 

up to 5 days. Stir well before using. 

Yogurt-Mint Sauce

       Yogurt-Mint Sauce             

       

  

 Ingredients

 1 cup whole-milk plain yogurt 

 2 tablespoons freshly squeezed lemon juice 

 2 tablespoons finely chopped fresh mint leaves 

 1 garlic clove, minced 

                                 1/2 teaspoon kosher salt                                    

 Directions

  

 1. In a small bowl, stir together all the ingredients 

until smooth. 

 2. Serve, or cover and refrigerate up to 1 day. 

Homemade Chipotle Sauce

Homemade Chipotle Sauce      

       

  

 Ingredients

 1 cup mayonnaise

 3 tablespoons buttermilk or sour cream

 2 minced canned chipotle chiles in adobo sauce

 2 tablespoons minced fresh cilantro 

                                 1/4 teaspoon sea salt                                 

 Directions

  

1. In a small serving bowl, mix together the mayonnaise, 

buttermilk or sour cream, chipotle chiles, cilantro, and salt. 

Cover and set aside for up to 45 minutes, or cover and 

refrigerate for up to 3 days.

Spicy Chipotle Ketchup

Spicy Chipotle Ketchup   

       

  

 Ingredients

 2 (28-ounce) cans whole peeled tomatoes

 1/2 cup chopped yellow onion 

 1/4 cup white vinegar

 2 canned chipotle chile peppers in adobo sauce, 

seeds removed, roughly chopped

 1 tablespoon brown sugar

 1/2 teaspoon celery seeds

 1/2 teaspoon ground cumin

 1/4 teaspoon cinnamon                              

 Directions

  

 1. In a large saucepan, combine the tomatoes, onion, vinegar, 

chiles, brown sugar, and celery seeds. Bring to a simmer over 

medium heat, then reduce the heat to medium-low and let simmer,

uncovered, about 2 hours, stirring occasionally and using a spoon to 

break up the tomato pieces, until the mixture has reduced by 

roughly half and the tomato pieces are falling apart. Remove from 

the heat and let cool for 10 to 20 minutes.

 2. Place a food mill fitted with a medium disc over a large bowl. 

Pass the tomato mixture through the mill, discarding any solids 

that are caught. Return the pureed mixture to a clean saucepan 

over medium heat.

 3. Stir in the cumin, cinnamon, and salt. Bring to a simmer, 

then reduce the heat to low to maintain the simmer. Simmer, 

uncovered, stirring occasionally, for about 1 hour, or until 

thickened and reduced by half.

 Makes about 14 oz.

 Can be keep in the refrigerator for up to 4 weeks. 

Homemade Tartar Sauce

Homemade Tartar Sauce       

  

 Ingredients

 1/2 cup mayonnais

1/4 cup diced dill pickles 

 1 tablespoon fresh lemon juice

       1 teaspoon Dijon or grainy mustard

 1/8 teaspoon ground red pepper

                          Salt and black pepper, to taste                           

 Directions

  

 1. In a small bowl, mix together the mayonnaise, pickles, 

lemon juice, mustard, and hot sauce or ground pepper.

 2. Season to taste with salt and pepper. Serve immediately 

or refrigerate covered, for up to 1 day.

 Makes about 6 oz. 

Mango Relish

Mango Relish     

Ingredients: 

 2 cups mango, peeled and diced small

 1/2 cup Burgundy wine

 1/4 cup sugar

 2 tablespoons white wine vinegar

 1 tablespoon grated ginger root

 1/8 teaspoon ground cloves  

Directions 

1. Put all ingredients in a saucepan over medium heat and 

bring to a boil. Immediately turn heat down to low and 

simmer for 10-12 minutes, stirring occasionally.

Texas-Style Barbecue Sauce

Texas-Style Barbecue Sauce 

Ingredients: 

¼ cup vegetable oil 

2 large onions, minced 

¼ cup celery, finely chopped 

4 garlic cloves, peeled and minced 

½ cup apple cider vinegar 

¼ cup distilled white vinegar 

¾ cup ketchup 

½ cup tomato sauce 

½ cup water 

2 tablespoons Worcestershire sauce 

1 tablespoon chili powder 

1½ teaspoons ground cumin 

1 teaspoon hot paprika 

1 tablespoon salt

Directions: 

 1. In a heavy saucepan, heat the vegetable oil over medium heat. 

Add the onion, celery, and garlic, and cook until softened, about 5-6 minutes.

 2. Add all the remaining ingredients and simmer the sauce, 

uncovered and stirring occasionally, for 20 minutes. It should be thick.

 3. Purée the sauce in a blender until smooth.

 4. Store in an airtight container in the refrigerator, where it will keep for a couple of weeks.