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5 1/2 oz tomato paste 1/2 cup cider vingegar 1/4 cup brown sugar, packed 1/4 cup prepared mustard 2 tbs worcestershire sauce 1 tsp salt 1/2 tsp pepper 1/2 cup water Combine all ingredients together in small saucepan. Stir and bring to a boil. Simmer uncovered until it thickens a bit, about 15 minutes. Makes 2 cups. |
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1/2 cup ketchup 2 tbs brown sugar 1 tbs vinegar 1 tsp prepared mustard 1 tbs worcestershire sauce 1/4 tsp pepper Measure all ingredients into small jar. Chill until ready to baste beef, sausage or chicken. Add more worcestershire sauce if you want it spicier. Makes 2/3 cup. |
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2/3 cup ketchup 1/4 tsp cayenne pepper (or more to taste) 1/8 tsp pepper 1/8 tsp garlic powder 1/8 tsp chili powder Combine all ingredients together in small bowl. Brush over ribs. Grill over medium-hot heat. Turn and baste often, about 10 minutes until well glazed and hot. Would also be good on steaks. |
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1/2 cup brown sugar, packed 2 tbs honey 1/2 cup butter or margarine 2 tsp soy sauce 2 tsp prepared mustard Combine all ingredients in small saucepan. Heat and stir until melted and blended. Brush over ham or meat of your choice. |
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6 tbs mayonnaise 1/4 cup dijon style mustard 1/4 cup lemon juice 1 tsp dill weed Mis all ingredients together in small bowl. Pour into plastic bag. Add chops or meat of your choice. Seal bag. Marinate for at least 30 minutes. Remove meat to grill over medium heat. Turn and brush with sauce occasionally. |
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19 oz crushed pineapple with juice 1/2 cup soy sauce 2 tbs granulated sugar 1/2 tsp ginger 1/2 tsp garlic powder 1/4 tsp pepper Put all ingredients into bowl. Stir. Add pork chops or other meat. Marinate for 2 hours in refrigerator. Grill over medium heat. Turn and baste every 3 to 4 minutes until cooked. |
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1 cup orange juice 1 tbs grated orange rind 1 tsp lemon juice 2 tbs granulated sugar 1 1/2 tbs cornstarch 1 tbs cider vinegar Whisk all ingredients together in small saucepan. Heat and stir until it boils and thickens. Serve on pork or poultry. |
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1/4 cup diced onions 1 tbsp butter or margarine 1/2 cup water 2 tbsp vinegar 1 cup chili sauce 1/4 cup lemon juice 2 tbsp brown sugar, packed 1/2 tsp salt 1/4 tsp paprika 1 tbsp worcestershire sauce Brown onions lightly in butter or margarine. Add remaining ingredients one at a time, stirring with each addition. Simmer for 20 minutes, stirring occasionally. Makes about 2 cups. |
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1 tbsp bacon drippings 1 small onion, chopped 1/4 cup water 3/4 cup peach schnapps 1/2 cup raisins 2 large cloves of garlic, minced 1/3 cup balsamic vinegar 2 1/4 cup chopped sweet apple 1/4 cup frozen orange juice concentrate 1/4 cup frozen pineapple juice concentrate 3 tbsp molasses 2 tbsp apple cider vinegar 2 tbsp fresh lemon juice 2 tbsp fresh lime juice 2 1/4 cups dark corn syrup 1 (12-oz)can tomato paste 1/2 cup packed dark brown sugar 1/2 cup worcestershire sauce 2 tbsp prepared mustard 2 tsp chili powder 1 tsp maggi seasoning 1 tsp salt 1/4 tsp freshly ground black pepper 1/4 cup kahlua 1 tsp liquid hickory smoke Fry onion in the bacon drippings over low heat until caramelized or dark golden brown. Reduce heat to medium-low. Deglaze saucepan with the water. Stir in peach schnapps, raisins and garlic. Simmer for 10 minutes or until the mixture is of a syrupy consistency, stirring occasionally. Remove from heat and place the mixture in a blender with the balsamic vinegar, apple, orange juice concentrate, pineapple juice concentrate, molasses, apple cider vinegar, lemon juice, and lime juice. Process until pureed and return to saucepan. Add corn syrup, tomato paste, brown sugar, worcestershire sauce, mustard, chili powder, maggi seasoning, salt, black pepper, and mix well. Bring to a low boil over medium heat, stirring frequently. Reduce heat to low. Simmer for 20 mintues, stirring occasionally. Remove from heat. Stir in Kahlua and liquid smoke. Store in the refrigerator in sealed container. |
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2 tbsp vegetable oil 1 medium onion, finely chopped 1 stick celery, finely chopped 2 tsp anise seeds, crushed 1 tsp celery seeds 1 tbsp dry mustard 1 cup ketchup 1 cup bottled chili sauce 1/4 cup apple cider or juice 3 tbsp cider vinegar 2 tbsp worcestershire sauce 2 tbsp soy sauce 1 tbsp honey 2 tbsp dark brown sugar, packed In a medium saucepan, heat oil and cook onion and celery over medium heat until softened, about 5 minutes. Add anise seeds and cook, stirring for 1 minute. Add celery seeds and cook, stirring, for 30 seconds. Stir in the mustard until dissolved; stir in remaining ingredients. Bring to a boil; reduce heat to medium-low and simmer uncovered until slightly thickened, 15 to 20 minutes. Keeps for up to 4 weeks, refrigerated. |
