- For this recipe I used a 6-qt
In medium sized skillet, saute bacon and onions together until tender.
Add grape jam and stir until jam melts and blends inches
Add catsup and vinegar, heat thoroughly.
Serve warm with sliced pork loin or tenderloin.
In a small sauce pan place vegetable oil, and onions.
Cook over medium heat; saute until onion is soft; don't burn it.
Quickly add ketchup, water, stir.
Stir for at least 20 minutes or until the water is reduced about 1/2.
Note: I had to mention a measurement in order for this recipe to go through. The truth is to use a pinch of cinnamon and a pinch of salt.
This is the true recipe for Onion Sauce for New York Hot dogs.
When I use the sauerkraut I boil it with added water to make it softer.
Using a medium to low heat.
Add cream to large pan.
Add butter and melt.
Add apple cider, apple cider vinegar, white wine and apple juice.
Cook for 5 minutes.
Add apple sauce, salt pepper freshly ground to taste, stock, mustard, tarragon and sage.
Bring to the boil for 20 25 minutes stir continuously then use or store up to one week.
eparate bowl. Reserve remaining rub for future use. Rub 3 tablespoons
1. Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.
2. Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.
3. Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.
ability to thicken the sauce later. And the opposite is
Combine salt, garlic salt and 1/2 teaspoon chili powder.
Rub on roast.
Cover all areas.
Roast at 325\u00b0 for 2 hours.
In saucepan, combine jelly, catsup, vinegar and chili powder.
Bring to a boil.
Reduce heat; simmer 2 minutes.
Set aside.
Fifteen minutes before roast is done, brush roast with sauce or spoon over.
Mix pan drippings with remaining sauce and serve with roast.
Combine all ingredients.
Stir.
Use as a basting sauce for pork or serve with pork barbecue.
Yields 1 quart.
isk this together very well for about 20 seconds. Immediately dump
Mix all ingredients and store in a large jar or Tupperware container. Store in refrigerator for up to three months. Mix well before using. Use on pork, chicken, beef, or as a stir-fry sauce.
When I use it on chicken, I add a little orange juice. For beef, I add a little Worcestershire sauce. For pork, I add a little brown sugar.
For best results, marinate your meats in the sauce overnight in a large zip-lock bag.
Combine all ingredients in a saucepan; cook over medium heat until sugar dissolves, stirring occasionally.
Use as basting sauce for pork chops or chicken.
Microwave directions: Combine all ingredients in a 1-quart glass bowl.
Cover with heavy duty plastic wrap and microwave at HIGH 4 to 5 minutes or until mixture is thoroughly heated, stirring once.
Preheat oven 350 Degrees F.
Season pork with salt and pepper.
In a small bowl, mix the vinegar, mustard and herbs together. Reserve mustard sauce for pork.
In a large ovenproof saute pan over medium-high heat, warm the vegetable oil. Sear pork loin on all sides. Brush with mustard sauce and roast in the preheated oven until internal thermometer, about 20 minutes. Remove from oven and let rest for 15 minutes before slicing and serving.
Carmilize onion in a few tablespoons each olive oil and butter until lightly brown (8-10 minutes).
Add celery, cook a few minutes then add Dijon mustard, pepper, and rosemary.
Add apples and cook until soft.
Finish with stock or broth and simmer until ready to eat.
Serve on top pork or chicken.
Add all ingredients except butter and lemon to a small pot. Boil, then simmer until mixture quits boiling, add the butter and lemon juice.
Keep the sauce warm, and soak the meat in the sauce for a while before cooking.
Continue to keep warm and baste the meat as it cooks.
Cook chicken on charcoal for 2 1/2 to 3 hours, pork ribs the same.
Cook pork loin 4 to 6 hours, pork shoulder 24 hours.
Dip pork chops in beaten egg, then in flour.
Quick-fry both sides.
Mix remaining ingredients together and cook for 10 minutes.
Pour sauce over pork chops in electric skillet and simmer for 30 to 45 minutes.
Messy, but good!
In medium size bowl, mix Brandy, Brown Sugar, Onion and Garlic. Set aside.
Melt the Butter in a large frying pan until bubbly, then slowly add the Brandy mixture.
Stir the sauce until it comes to a boil, then crush the Basil and drop it into the pan.
Let the sauce boil for about five minutes, then bring the stove to a simmer.
Place the Pork Loin into the frying pan, and cover.
Let the Pork simmer until it reaches an internal temperature of 160-165 degrees.
Let stand for about five minutes, then serve and enjoy!
Combine all ingredients, except watermelon, in a saucepan. Cook over medium heat until sugar dissolves, stirring occasionally.
Cool sauce and add pureed watermelon.
Use as a basting sauce for pork chops or chicken during cooking.
Saute chopped onion and butter.
Add catsup, cranberries (check for sweetness before adding sugar), sugar, Worcestershire sauce and yellow mustard.
Simmer and serve over pork.
Heat ingredients, stirring to thicken and mixture is clear. Coat pork with sauce.
Also good to use as a sauce after pork is cooked.