Sauces whatcha got?

[jauble]

My red sauce for 6-8

1 lb Italian Sausage
2- 14 oz cans crushed tomatoes
2-6 oz cans tomato paste
1 white onion
3 cloves garlic
2 red jalapeño peppers
1 bunch spinach
1.5 oz sun dried tomato
2 oz olive oil
Fresh parmesan
Dried basil leaves
1 cup merlot
Cook sausage separate (set aside)
Chop onion, peppers, and garlic (add to sauce pan w/ olive oil-sauté)
Add chopped tomatoes, paste, wine, spinach, and sun dried tomatoes, and chopped sausage
Grated parmesan and basil (salt and pepper optional)
Simmer and stir 45 mins to 1 ½ hour

Sausage is optional and other meats work, but great without it.

[RAAMONE]

i make a good vodka sauce...really easy...

-i get a can of my dads jared crushed tomato sauce fresh from his garden
(or just buy basic crushed tomatos or marinara if you have too)
-butter
-cream
-vodka (try something at least decent...usually go with stoli but bankers club will work)
-ramano or parmesan
-i usually add some portabellas or spinach also

dont know the exact measurment cause i usually eyeball it

dont add meat...your favorite veggie usually works though

usually seve it over penne with peas


And if i'm lazy i go with Classico in a jar

[jauble]

Sounds pretty good raamone. Im trying to work on a bbq sauce right now.

[ANC]

I can't even post mine , I never measure anything. I just adjust the ingredients to the proportion of the amount of tomatoes I use. But here goes:


Only Sclafani, Cento, or Tuttoroso Crushed Tomatoes.
Olive Oil
Garlic
Grated Onion
Pancetta
Red Wine
Salt
Fresh Ground Pepper
Fresh Basil
1 whole peeled carrot (takes away the bitterness the tomatoes sometimes have)

Heat pot on med/low and add olive oil.

When hot, add garlic and saute until golden.
Turn heat to low.
Add onion with a pich of salt and sweat them.
Add pancetta and saute until brown and the fat renders.
Add Red Wine and allow to simmer for 2 minutes.
Add tomatoes and drop the heat to low.
Add basil and whole peeled carrot and let sauce cook from anywhere between 30 minutes and 2 hours. (The longer the better)
Salt and pepper to taste

[Thebazile78]

i make a good vodka sauce...really easy...

-i get a can of my dads jared crushed tomato sauce fresh from his garden
(or just buy basic crushed tomatos or marinara if you have too)
-butter
-cream
-vodka (try something at least decent...usually go with stoli but bankers club will work)
-ramano or parmesan
-i usually add some portabellas or spinach also

dont know the exact measurment cause i usually eyeball it

dont add meat...your favorite veggie usually works though

usually seve it over penne with peas


And if i'm lazy i go with Classico in a jar

I make my Vodka sauce with Polar Ice vodka ... it tends to be less than $20/bottle and, for that price, it's really smooth.

(I've tried it with Ketel One and it just doesn't work.)

[ANC]

I make my Vodka sauce with Polar Ice vodka ... it tends to be less than $20/bottle and, for that price, it's really smooth.

(I've tried it with Ketel One and it just doesn't work.)

Svedka Vodka is pretty cheap ($10-$12) and is pretty smooth for the price.

[StupidGirlllll]

i make a good vodka sauce...really easy...

-i get a can of my dads jared crushed tomato sauce fresh from his garden
(or just buy basic crushed tomatos or marinara if you have too)
-butter
-cream
-vodka (try something at least decent...usually go with stoli but bankers club will work)
-ramano or parmesan
-i usually add some portabellas or spinach also

dont know the exact measurment cause i usually eyeball it

dont add meat...your favorite veggie usually works though

usually seve it over penne with peas


And if i'm lazy i go with Classico in a jar


I like to crumble bacon in mine along with a little red pepper.

[TooLowBrow]

my 'special sauce'
1 part ketchup
1 part mayo

[Lady Resin]

As a rule I usually don't use steak sauce with any of my steaks. In my cabinent I found McCormicks Savory Chipotle gravy mix for steak. I meant to use it for chili that I make when it's cold out for chili. I made it as a side for shell steaks tonight. Yummy! You can also use it for tacos, enchiladas, chicken and pulled pork sammies.

[joethebartender]

I think Jauble meant for a "Italian sunday gravy" type of sauce. There are too many to list if you want to get away from an Italian sauce. I could make a sauce to go with corn flakes if you gave me the time!:blink:

[joethebartender]

As a rule I usually don't use steak sauce with any of my steaks. In my cabinent I found McCormicks Savory Chipotle gravy mix for steak. I meant to use it for chili that I make when it's cold out for chili. I made it as a side for shell steaks tonight. Yummy! You can also use it for tacos, enchiladas, chicken and pulled pork sammies.

a good steak needs no sauce!!! Salt, pepper, and maybe some herbs.

[sailor]

I think Jauble meant for a "Italian sunday gravy" type of sauce. There are too many to list if you want to get away from an Italian sauce. I could make a sauce to go with corn flakes if you gave me the time!:blink:

1/2 cup milk
2 tsp sugar

[biggestmexi]

heavy cream
pina colada mix
mangos
crushed red pepper.

boil till mangos are soft.

then blend it and mix well. Throw a little coconut in there.
.................................................. ..................................
Buy some frozen mixed berry's

a bag or two
dump in a lot of smirnoff? vodka?? half bottle probably.
around 29 cups of sugar (yes exagarated humor)
and water half a pitcher

let boil, reduce
reduce, let boil
boil, let reduce
let reduce, boil.

then cool it at whichever consisntency you want.

then get some pound cake and ass cream....mmmmmm

[ahhdurr]

1/2 C ketchup
4 tbsp brown sugar
4 tsp balsamic vinegar

I put this on meatloaf - I love it. It tends to the sweet side though - if you don't like overly sweet things you would cut back on the sugar (I imagine)

[Thebazile78]

1/2 C ketchup
4 tbsp brown sugar
4 tsp balsamic vinegar

I put this on meatloaf - I love it. It tends to the sweet side though - if you don't like overly sweet things you would cut back on the sugar (I imagine)

Balsamic vinegar reduces very sweet ... it's often used in fancy dessert sauces.
Brown sugar is regular sugar with molasses.
Ketchup is ... gross.

All those elements together give you a super-sweet glaze, though, because of the melting point of the brown sugar.

I'm wondering if maybe you could switch out cider vinegar for the balsamic and maybe add a dash of hot sauce to kick it up a bit instead...it'd be less syrupy with the elimination of the balsamic and probably more pungent with cider vinegar, but since cider vinegar and brown sugar play well together, it just might work.

[Hithead]

Secret Sauce for bacon cheeseburgers
1/4 cup mayo
1/4 cup sour cream
1/2 cup ketsup
1 tsp light brown sugar
mix all together refrigerate for 1 hour

[ahhdurr]

Balsamic vinegar reduces very sweet ... it's often used in fancy dessert sauces.
Brown sugar is regular sugar with molasses.
Ketchup is ... gross.

All those elements together give you a super-sweet glaze, though, because of the melting point of the brown sugar.

I'm wondering if maybe you could switch out cider vinegar for the balsamic and maybe add a dash of hot sauce to kick it up a bit instead...it'd be less syrupy with the elimination of the balsamic and probably more pungent with cider vinegar, but since cider vinegar and brown sugar play well together, it just might work.

I don't know what you just said - but I'm going to do it.:huh:

[booster11373]

I need a recipe for Creme Sauce maybe with Garlic

Whatcha Got?

[RAAMONE]

I need a recipe for Creme Sauce maybe with Garlic

Whatcha Got?

just googled and found this...looks pretty simple...oh and you can mess around with a couple cans of campbells cream of mushroom or golden mushroom soup and get a nice garlic cream sauce also


3 sticks butter
6 cloves garlic, finely minced
1 1/2 qt. whipping cream
Kosher salt
1 1/2 lbs. fresh pasta (cooked al dente)
8 oz. Parmesan cheese
Black pepper

In heavy bottom pot, melt butter over medium-low heat. Add garlic and saute lightly to release flavor. Do not brown garlic! Stir in whipping cream. Bring to a simmer, then reduce heat and let sauce barely simmer until the volume has been reduced by 10% (this is an important step!). Season to taste with salt and pepper.
FRESH FETTUCINI: Cook pasta in boiling water for 2-3 minutes until al dente. Drain. Heat cream sauce in pan until edges bubble. Add 1/3 cheese and stir until sauce thickens. Add pasta, stir until noodles are coated. Serve immediately with remaining Parmesan cheese.

Note: This recipe makes a large quantity, enough to serve 6. The recipe may be halved for fewer servings.

[Coach_Mac]

Next time you have chicken fingers mix this sauce up- you will love it.

1⁄2 cup mayonnaise
1⁄4 cup ketchup
1⁄2 tablespoon garlic powder
1⁄2 tablespoon Worcestershire sauce
1 teaspoon paprika
Generous amount of black pepper (cover surface 3 or 4 times and mix in- the more the better)

Combine all ingredients. It will start to look and taste right as you blend them together, but it is best to let the sauce sit for a few hours before serving.

[CofyCrakCocaine]

Mustard mixed with Mayo.

Sour cream mixed with Dill.

For my beef fondues. I keep it simple and nasty.

[pittphantoms]

1 Cup Mayo
1/4 Cup Dijon Mustard
Half a lemon's juice
Lemon Zest
Blanched Basil minced - 10-20 leaves
Add cayanne pepper if you want it spicy

Mixed together is a great topper for fish - I use it on my home made crab cakes all the time...

[britneypablo]

i ate at kanke the other night and it reminded me that i love the seafood sauce and i want to eat it on everything
so here's what i got
1 1/4 cup real mayo
1/4 cup water
1 teaspoon tomato paste
1 tablespoon butter (melt it biatch)
1/2 teaspoon garlic powder
1 teaspoon sugar (all i had was splenda but it worked out fine)
1 teaspoon paprika
dash of cheyenne pepper (all i had was black pepper)
and it wasnt in the recipe but i added a dash of red wine vinegar (bc i add that to everything bc im in love with it)

anyways anything that says teaspoon i made it a BIG teaspoon especially the paprika
and im sure if i had the exact correct ingredients it would be even better...oh yea i forgot to say let it sit in the fridge overnight....it doesnt taste perfect unless u do that but it still tastes good

and come over to my house for some Japanese stuff bc im going to try to get better at makin that stuff bc i love it so much

[LaBoob]

I like to do things the easy way whenever possible... Some Thai restaurants sell their Thai peanut sauce by the pint or quart and it's not that expensive either. At my local place I get a pint for $4.95... it lasts about a week and that whole week I just go crazy with making my own Thai food.

[K.C.]

Lately, I've been cooking Italian Sausage in a saucepan, in a little bit of olive oil w/ peppers and onion, cutting it up in the pan after cooking (a key to keep all the flavor in the pan), and then pouring the sauce I make over the sausage and the sausage juices to heat before serving.

And it may be the single greatest discovery I've ever made.

[Fez4PrezN2008]

We have almost eliminated beef and pork from out diet but we use Honeysuckle brand turkey Italian sausage and it is delicious w/ peppers & onions and pasta. They also make turkey brats which are great on the grill too. But I agree - Something about that onion and pepper combo that does some majic when they are mixed in the pan. YUM

[GreatAmericanZero]

just like Ma used to make. FUGHETTABOUTIT

[K.C.]

just like Ma used to make. FUGHETTABOUTIT

http://www.austinarticles.com/images/friends/pete_clemenza.jpg

You thrown 'n ya saaseege, and meatbols...add a little wine...and this is my trick, Mikey...a little bit 'a brown sugar...



You know, I tried the Clemenza brown sugar tip before. It's actually a good idea.

[K.C.]

Booooooo...on the merge.

[jauble]

Booooooo...on the merge.

Boooo....on your not search.

[Fez4PrezN2008]

Booooooo...on the merge.
X2

This was a Eye-Tallion sausage and onions and pepper thread, the sauce was incidental. booo

[K.C.]

We have almost eliminated beef and pork from out diet but we use Honeysuckle brand turkey Italian sausage and it is delicious w/ peppers & onions and pasta. They also make turkey brats which are great on the grill too. But I agree - Something about that onion and pepper combo that does some majic when they are mixed in the pan. YUM

You keep the flavor sealed in the pan, and thus in the sauce.

Grilled is great, too (and definitely healthier), but the sauce takes on a very nice flavor when mixed that way.

I think it also soaks in the flavor from the veggies as you simmer it.

[joethebartender]

(a key to keep all the flavor in the pan), and then pouring the sauce I make over the sausage and the sausage juices to heat before serving.


I usually brown the sausages first, & take them out of the pan,

then cook onions, peppers, garlic and red pepper flakes in some olive oil. When they get a little soft I move them to one side of the pan and fry up some tomato paste for maybe 45 seconds on the empty side of the pan (to get it a little sweeter and carmelized). Then mix the onions/peps and the paste together.

add 1/2 a glass of red wine or water and maybe a shot of hot sauce. Throw the sausage on top of the onions/peps cover the pan and let the sausage finish cooking. Uncover at the end and simmer off any excess liquid. maybe add a drizzle of olive oil.

Good over pasta or in a sammich. and everything's done in the same pan. It's not really a sauce but it has an awesome spicy tomato flavor. When I grill I make the onions and peppers like this alone and top grilled sausages, hot dogs, and even burgers.

[weekapaugjz]

there is a bar in my town that has the best chicken wing sauce ever. it's called goldrush and tonight i tried my hand at making some of my own. i tossed some chicken fingers in it tonight and it was fantastic.

started out making a medium/hot sauce with melted butter and red hot. prob about 3 tbsp of butter and 1/2 to 3/4 of a cup of hot sauce.

put in about a heaping tbsp of bbq sauce

when that was all mixed in put in a large squeeze of honey and then a small squeeze of yellow mustard.

all the ingredients can be more or less depending on your tastes. it has a tangy, sweet, and spicy flavor to it.


i think it would be really good on grilled chicken or a pork tenderloin as well. i've had it on a bbq ham sandwich at the bar which was very tasty as well.