Killer Burger Sauce

 

Killer Burger Sauce Recipe

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Servings: 4

Ingredients

• 1/2 Cup Mayonnaise
• 2 Tablespoons BBQ Sauce
• 2 Tablespoons Ketchup
• 1/4 teaspoon Mustard, or Dijon Mustard
• 2 Tablespoons Sweet Pickle Relish
• 3 teaspoons Worcestershire Sauce
• 1/4 teaspoon Onion Powder
• 1/4 teaspoon Garlic Powder
• Salt and Pepper to taste

Instructions

For the Sauce

• In a small bowl, whisk together the mayonnaise, bbq, ketchup, and mustard.
  1/2 Cup Mayonnaise,2 Tablespoons BBQ Sauce,2 Tablespoons Ketchup,1/4 teaspoon Mustard
• Stir in the relish, Worcestershire, and seasonings.
  2 Tablespoons Sweet Pickle Relish,3 teaspoons Worcestershire Sauce,1/4 teaspoon Onion Powder,1/4 teaspoon Garlic Powder,Salt and Pepper to taste
• Set aside until you’re ready to assemble.
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Brown Gravy Recipe

Brown Gravy Recipe

Ingredients

• 1 cup chicken broth
• 1 cup beef broth
• 1 tsp better than bouillon
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• 1 ½ teaspoons Worcestershire sauce
• 2-3 drops Kitchen Bouquet browning and seasoning sauce optional.
• 1/4 cup cold water
• 3 tablespoons cornstarch
• 1 Tablespoon cold unsalted butter
• Drippings from meat

Instructions

• Add the chicken broth, beef broth, beef bouillon, onion and garlic powder, and Worcestershire sauce to a medium saucepan. Using fine mesh strainer, strain in drippings from meat, to taste.
• Stir to combine.
• Optional: If a darker color is desired, add 2-3 drops of Kitchen Bouquet browning and seasoning sauce. (Gravy Master works well too.)
• Combine the cold water and cornstarch in a small bowl and whisk until smooth.
• Bring gravy to a boil. Whisk in cornstarch mixture. Allow gravy to thicken, then decrease to medium-low.
• Let it gently simmer for 2-3 minutes, or until your desired thickness and concentration is obtained.
• Remove from heat. Swirl in one tablespoon cold butter just before serving. This adds a silky, velvety finish.

Notes

• This recipe yields 1 + 1/4 cups without drippings

Mucci's Bucatini

 
https://pinchofyum.com/muccis-bucatini/print/86040

Homemade Caramel Recipe

 Homemade Caramel Recipe

 Yield: 1 cup

Ingredients

·        1 cup (200g) granulated sugar

·        6 Tablespoons (90g) salted butter, room temperature cut up into 6 pieces

·        1/2 cup (120ml) heavy cream, at room temperature

·        ¼ teaspoon salt

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Instructions

1.       Heat granulated sugar in a medium heavy-duty saucepan (avoid using non-stick) over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn it.

2.       Once sugar is completely melted, immediately stir in the butter until melted and combined. Be careful in this step because the caramel will bubble rapidly when the butter is added. If you notice the butter separating or if the sugar clumps up, remove from heat and vigorously whisk to combine it again. (If you’re nervous for splatter, wear kitchen gloves. Keep whisking until it comes back together, even if it takes 3-4 minutes. It will eventually– just keep whisking. Return to heat when it’s combined again.)

3.       After the butter has melted and combined with the caramelized sugar, cook for 1 minute without stirring.

4.       Very slowly stir in 1/2 cup of heavy cream. Since the heavy cream is colder than the hot caramel, the mixture will rapidly bubble when added. After all the heavy cream has been added, stop stirring and allow to boil for 1 minute. It will rise in the pan as it boils.

5.       Remove from heat and stir in the salt. Allow to slightly cool down before using. Caramel thickens as it cools.

6.       Cover tightly and store for up to 1 month in the refrigerator. Caramel solidifies in the refrigerator. Reheat in the microwave or on the stove to desired consistency. See “What is the Texture of This Salted Caramel?” above.

 

Notes

1.       Make Ahead & Freezing Instructions: You can make this caramel in advance. Make sure it is covered tightly and store it for up to 1 month in the refrigerator. Warm the caramel up for a few seconds before using in a recipe. This caramel is OK at room temperature for a day if you’re traveling or gifting it. You can freeze the salted caramel, too. Freeze in an airtight container for up to 3 months. Thaw in the refrigerator or at room temperature, then warm up before using.

2.       Sugar: This recipe is most successful using granulated sugar that’s labeled “pure cane” on the packaging. I usually use and recommend Domino brand regular granulated sugar which says “pure cane granulated” on the packaging.

3.       Butter: Unsalted butter may be used instead, though I prefer salted. No other changes need to be made to the recipe if using unsalted.

4.       Heavy Cream: Heavy cream (approximately 36% milk fat) may also be sold as whipping cream. Light whipping cream (30% milk fat), or double cream (48% milk fat) may be substituted. Do not use milk. Room temperature cream is best.

5.       Salt: Use regular table salt or kosher salt. If using larger flaky salt, add 1 teaspoon, taste, then add more if desired. This recipe works with 1 teaspoon of any variety of salt. You can always add 3/4 teaspoon, taste, then add more if desired.

6.       Caramel Candies: This caramel is great as a sauce, topping, or filling, but won’t set up properly to make soft caramel candies. Here is my soft caramels recipe.

7.       Regular Caramel: If you want to make regular caramel, reduce salt to 1/2 teaspoon. Do not leave it out completely.

8.       Larger Batches: Avoid doubling or tripling this recipe. The added volume could prevent the sugar from melting evenly and properly. Make a couple batches instead.

Find it online: https://sallysbakingaddiction.com/homemade-salted-caramel-recipe/

 

Pizza Sauce, Neapolitan Style

Pizza Sauce, Neapolitan Style

Ingredients

32 oz can whole tomatoes
3 tablespoons good olive oil
1 large garlic clove, pressed or very finely minced
1 teaspoon dry oregano
3–4 cracks freshly ground black pepper
Kosher salt to taste (usually about 1 teaspoon)

Instructions

Set a medium sized sauce pan over low-medium heat.  Add olive oil and garlic and let warm.  You don’t want to fry your garlic so it turns brown or crispy, simply warming in the oil for a minute helps release the flavors.  Let it slightly bubble for about 30 seconds.

Open your can of tomatoes and with clean hands, crush the individual tomatoes with your hands into the pot, discarding any basil leaves and hard tomato cores.  Discard juice left in can.

Add oregano, pepper, and a scant teaspoon kosher salt.  Bring sauce to a simmer and let cook for 10-15 minutes, smashing any larger tomato chunks with your spatula as it cooks.  Use immersion blender to smooth out sauce at the end of cooking time and immediately spoon over pizza dough.

*Makes enough for about 6 personal sized pizzas.

https://ourbestbites.com/simple-neapolitan-style-pizza-sauce/

Caramel Syrup (Kneaders)

My neighbor brought this to us for Christmas and it was so yummy!

Caramel Syrup (Kneaders)

1 C heavy cream

1 C brown sugar

1 C corn syrup

1 tsp vanilla extract

Combine ingredients in saucepan over medium heat and stir until well combined and heated through.

Mom's Maple Butter

I recently happened to notice this recipe that Mom put in the old Columbine First Ward cookbook. We tried it tonight on some biscuits and it's yummy!

Maple Butter
1/2 c. butter, softened (no substitutes)
2 T. maple syrup
1/4 tsp. cinnamon

Mix together well. If you keep it in the refrigerator, remove it and let it stand at room temperature for about 30 minutes before using.

Cauliflower Cream Sauce

I was a tiny bit nervous to try this since cauliflower can have such a strong smell when it's pureed, but we absolutely loved it.  Ava announced, "Gross!  That looks like the shake that goes in my tube.  I'm NOT eating that!"  However, every single person in our family ended up loving it.  Ava actually ate everything on her plate and the rest of us had seconds.  Delish.  I added a bit more Parmesan than the original recipe called for and I added about 1/2 cup of broth when all was said and done.

I just served this on macaroni noodles.  I had good intentions to serve it with other veggies in the dish, but I was distracted with making the side veggie.  It would be good with lots of variations though.

Cauliflower Cream Sauce

Prep Time:10 Min Cook Time:10 Min Total Time:20 Min

Yields 3

Ingredients

·         1 lb roughly chopped cauliflower florets (about 6 cups or 1 head cauliflower)

·         2.5 cups chicken broth

·         1 teaspoon onion powder

·         1 teaspoon kosher salt

·         2 teaspoons extra virgin olive oil

·         5 cloves garlic

·         1/2 cup freshly shredded Parmesan cheese (more if desired)

·         1 ounce low-fat cream cheese (more if desired)

Instructions

Bring broth to a simmer and add cauliflower. Cover pot with lid. Cook until tender, stirring/smashing occasionally, (about 5-6 mins). Drain cauliflower over a bowl to reserve broth and add cauliflower to food processor or blender. Add onion and salt. Return pot to stove and heat olive oil. Add garlic and saute on medium-low heat until fragrant and soft, 30-60 seconds. Add garlic and all oil from pan into cauliflower. Add 1/4 cup reserved broth (save the rest and add more as needed to get desired consistency at the end), and cheeses. Process until smooth.

Notes

·         Feel free to adjust cheese and seasonings to your liking. It's a very flexible sauce; adjust until you find the right mix for you!

·         Nutritional Information (per 1/2 cup) Cal: 60 Fat: 3 Carb: 5 Pro: 4

our best bites http://ourbestbites.com/

Homemade Caramel Apple Dip

We made this dip tonight and it was very tasty.  The original recipe had the heat settings higher than what I'm posting and my sauce started to burn after just a minute or two, so make sure to watch it.  I just stopped cooking right there and it was a bit grainy from the undissolved sugar, but it tasted delicious.  I think cooking it slower over lower heat will solve that problem next time.

Homemade Caramel Apple Dip

• 6 Tbsp butter
• 3/4 c. brown sugar
• 1/3 c. honey (heaping)
• 1 can (14-oz) sweetened condensed milk

1. Melt the butter in a heavy saucepan over medium-low heat.
2. Add the remaining ingredients and bring to a boil, stirring constantly (will take 5-10 minutes).  Make sure it doesn’t start to burn – if you smell it burning, just stop here (it will be a tiny bit grainy, but still yummy).
3. Lower heat to low and cook for 3 minutes, stirring constantly (it will burn if not stirred constantly).
4. Remove from heat, let cool a bit and then pour into a serving bowl and serve warm.
5. Refrigerate any leftovers. Microwave a few seconds to soften before using again.

Makes about 2 cups

Slightly modified from:

http://anoregoncottage.com/homemade-carmel-apple-dip/

Pizza Sauce

This is a delicious pizza sauce.  The original recipe called for 2 Tbsp honey but I thought it was a tad too sweet.  Jeremy thought it was great though.  It's our favorite sauce we've tried!

Pizza Sauce (Exquisit Pizza Sauce on Allrecipes.com)

Ingredients:

1 (6 ounce) can tomato paste 6 fluid ounces warm water 3 tablespoons grated Parmesan cheese 1 teaspoon minced garlic 1 ½ - 1 ¾ tablespoons honey 3/4 teaspoon onion powder

1/4 teaspoon dried oregano 1/4 teaspoon dried marjoram 1/4 teaspoon dried basil 1/4 teaspoon ground black pepper 1/8 teaspoon cayenne pepper 1/8 teaspoon dried red pepper flakes 1/8 teaspoon salt

Directions:

1.

In a small saucepan, combine tomato paste, water, Parmesan cheese, garlic, honey, anchovy paste, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes and salt; mix together, breaking up any clumps of cheese.  Heat over medium-low heat for about 5-10 minutes, stirring occasionally. Makes enough for two pizzas.