Whisk together the mayonnaise, ketchup, mustard, onion, garlic, and vinegar in a bowl. Season with hot sauce and seasoned pepper to taste. Cover and chill at least 1 hour before serving.
boil.
Cook until sauce is reduced by about one
ack Cheese.
To build Burger:
Place chicken breast on
Place everything in a blender. If it's difficult to blend, add a bit of milk. Blend until smooth. Best if refrigerated for a half day or so.
Preheat an outdoor grill for medium high heat and lightly oil grate.
In a large bowl, combine the beef, onion soup mix, egg, hot sauce and oats. Shape into 6 patties.
Grill patties over medium high heat for 10 to 20 minutes, or to desired doneness.
Mix the above ingredients together and slather on your burger. Enjoy!
Combine all ingredients.
Use to smear burger buns or if you like, other sandwich breads.
Brown ground beef in a large 8-quart saucepan; pour off fat. Add onion and continue to saut until onion is golden.
Add wine and deglaze pan.
Add tomato using just enough water to rinse out each can.
Add other seasonings and simmer 5 to 6 hours or until sauce is desired thickness.
If it gets too thick, thin with tomato sauce.
Thick sauce is best for pasta and meat dishes. Thinner sauce is better for lasagna or stuffed pastas.
Can even be used as a pizza sauce.
Will freeze well.
Yields 6 quarts.
Mix ketchup, vinegar, mustard, Worcestershire sauce, barbecue sauce, hot sauce, cayenne pepper, garlic, allspice, parsley, onion, and sugar together well.
Best if chilled overnight.
ouffle is baking, make the sauce: Combine 1 1/4 cups
Mix all ingredients in a sauce pan and bring to a full boil.
Remove from heat and let cool.
Makes 1 Quart of the Best Lip smacking Sauce you ever Tried!
Allow to marinate; overnight is best. Cook meat in saucepan, medium
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Drain water, and allow to cool, then peel, chop, and set aside.
In a bowl, stir together the vinegar and sugar until sugar is completely dissolved. Stir in mayonnaise, ketchup, relish, parsley, green onions, and chopped egg, and stir until well blended. Season to taste with salt, pepper, and Worcestershire sauce. Cover and refrigerate until ready to serve.
Heat a large saucepan over high heat until the surface is very hot; add minced garlic and sear until brown, 1 to 2 minutes. Pour vodka into the saucepan, taking care to avoid any flames that ignite from the alcohol meeting the hot surface of the pan. Quickly pour cream into pan to douse the flames and stir; add tomato sauce, crushed tomatoes, Parmesan cheese, basil, and parsley.
Bring the mixture to a boil, remove from heat, and rest sauce long enough to let herbs flavor the sauce, 5 to 10 minutes.
o combine; cook sauce for 5 minutes; transfer sauce to a glass
In a large saucepan, mix together the cola, tomato sauce, tomato paste, butter, Worcestershire sauce, brown sugar, molasses, cider and balsamic vinegars, steak sauce, and mustard. Season with chili powder, savory, onion powder, garlic salt, and hot pepper sauce, and stir to blend. Cook over low heat, stirring occasionally, until the mixture is thick enough to coat the back of a metal spoon.
ixture.
In a big sauce pot add the first 7
mooth.
Add the tomato sauce to the onions, peppers, carrots
In a medium saucepan over medium low heat, combine the hot pepper sauce, lime juice, coffee, sugar, whiskey, honey, Worcestershire sauce, tomato paste and tomato sauce. Mix together well and allow to simmer for 30 minutes.
In a saucepan over medium heat, mix the lemon juice, ketchup, steak sauce, balsamic vinegar, Worcestershire sauce, butter, brown sugar, Dijon mustard, black pepper, and red pepper. Blend until smooth, then mix in tomato paste. Stirring frequently, bring sauce to a boil. Reduce heat to low, and simmer 10 to 15 minutes, until slightly thickened.