First prepare green pepper sauce: Saute green pepper, onions, mushrooms and tomatoes in 1/2 cup butter for 5 minutes.
Add Espagnole Sauce and simmer 10 minutes.
Salt and pepper steak slices and dredge in flour.
Saute in remaining 1/4 cup butter for 2 minutes.
Add green pepper sauce and simmer 15 minutes.
Add wine and simmer for 3 minutes.
Serve piping hot.
edium heat.
Add tomato sauce, tomatoes, and oregano. Bring to
r tupperware, pour in soy sauce, mirin, rice vinegar, and water
est and juice, molasses, Worcestershire sauce, liquid smoke, mustard, onion powder
dd tomato paste if not using fresh tomatoes and saute for
Sauce.
1 Heat the olive
Mix all ingredients together. This is especially good with chicken. May also be used with hamburgers or steak. Store leftover sauce in refrigerator for your next cook-out.
Using a sauce pan on low heat from the stove add all the ingredients. Stir slowly. The stove doesn't need to be hot because all we're doing is melting the brown sugar into Frank's Red Hot.
After a few minutes all the brown sugar should have dissolved into the sauce. If it needs thickening add more brown sugar or let stand.
There is no step three. It's that easy.
he day, make the Remoulade sauce by placing the first 11
Add all ingredients.
Bring to a boil.
Pour over uncooked meat and let set (as little as 30 minutes or as long as all day). Use remaining sauce with meat after it's cooked!
I recommend using this sauce with pork tenderloin.
In a medium size pot, add oil and mince the garlic.
Cook until golden.
Add sauce, using the sauce can.
Fill the can with water 1/4 of the way.
Pour into the pot.
Add fennel seed, onion, celery stick, bay leaves, cheese and sugar.
Stir.
Bring up to a boil and then simmer for 1 hour.
Stir and serve.
Combine all ingredients, except the garlic.
Mix well.
Pour into jars to store.
This can stay in the refrigerator for several weeks or can be frozen.
One hour before using the sauce, add garlic.
Heat oil in saucepan over medium-high heat until shimmering.
Add onion and cook until softened, about 5 minutes.
Whisk in remaining ingredients, except for liquid smoke, and bring to boil.
Reduce heat to medium and simmer until mixture is thick and has reduced to 4 cups, about 1 hour.
Stir in liquid smoke, if using.
Sauce can be refrigerated in airtight container for up to 1 week.
In medium saucepan, heat oil over medium heat. Add in garlic and onion. Saute 1-2 minutes until softened.
Add in dry rice. While stirring, cook for about 5 minutes until rice is golden brown.
Slowly add in broth and tomato sauce into rice, not directly onto hot pan. Stir; bring to boil.
Turn heat to low and cover. Let simmer for 20 minutes.
Fluff with fork.
tep.
STEP 2: SAUCE ESPAGNOLE (BROWN SAUCE).
Skim off accumulated fat
Add wine, beef stock and sauce espagnole and continue to saute 10
Reduce the stock by 1/3.
Add the sauce Espagnole and reduce until you're left with one quart.
Strain the sauce through cheesecloth.
ven door closed. (In other recipes I have read that one
owel combine the pasta, the sauce, the mushrooms, the turkey, and
rown chicken on all sides, using two wooden spoons to turn