To make the sauce, combine all the sauce ingredients and stir well. Makes
boil.
Cook until sauce is reduced by about one
dd in cold rice, soy sauce, sesame oil and black pepper
Brown the meat lightly.
Add the celery and onions in the liquid from browning the meat.
When this is brown add to the meat with 2 cups of water.
Simmer a few minutes.
Add salt to taste. To this mixture add the Chinese vegetables, Chinese bean sprouts, Chinese sauce and cornstarch.
Boil until tender.
When serving, pour the chop suey over boiled rice, if you wish.
Add a little butter, if you wish.
Good.
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!
Mix cornflour and water together to form a smooth paste.
Add everything else to the paste and mix well- it will take a little while for the sugar to dissolve.
Add to meat and/or veg after stir-frying& heat until the sauce has thickened.
Serve immediately with rice or noodles.
Allow to marinate; overnight is best. Cook meat in saucepan, medium
Place oyster sauce, fish sauce, and soy sauce together in a pan.
Thicken using a little corn flour and water paste.
Easy as that.
Mix soy sauce, hoisin, oil and sugar in large plastic zip lock bag.
Add pork and marinate at least one hour or overnight.
Pre heat oven to 500\u00b0.
Line a small roasting pan with foil; spray a cake cooling rack with Pam and place pork on rack.
Roast 9-10 minutes.
Turn meat over and roast 9-10 minutes more.
More time may be needed if the pork is thick.
Test with meat thermometer. It should register 148\u00b0.
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.
Combine soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, brown sugar, ginger, habanero pepper, and garlic in a saucepan over medium high heat. Bring to a boil, then reduce heat to medium-low, and simmer 10 minutes, or until thick, stirring occasionally. Strain sauce to remove pepper and garlic. Refrigerate in a covered container until ready to use.