HOMEMADE BBQ SAUCE
Provided by Ree Drummond : Food Network
Categories condiment
Time 35m
Yield 2 cups
Number Of Ingredients 10
Steps:
- Heat the oil in a saucepan over medium-low heat. Add the garlic and onions and cook for 5 minutes, stirring, being careful not to burn them. Reduce the heat to low. Add the ketchup, molasses, brown sugar, chipotle peppers, vinegar (or less to taste), Worcestershire sauce and salt and stir. Allow to simmer for 20 minutes. Taste after simmering and add whatever ingredient it needs (more spice, more sugar, etc.).
PERFECT MARINARA SAUCE
Steps:
- Combine 3 tablespoons olive oil, 6 thinly sliced garlic cloves and a pinch of red pepper flakes in a large skillet and cook over medium-low heat until the garlic is golden, about 6 minutes. Crush a 28-ounce can of San Marzano plum tomatoes into the skillet with your hands; rinse the can with about 1 cup water and add to the sauce. Add a handful of torn basil leaves and season with salt. Increase the heat to medium and simmer, uncovered, until thick, 20 to 25 minutes. Toss with 1 pound cooked pasta (makes 4 cups sauce).
MARINARA SAUCE
Make classic marinara sauce at home with this easy recipe by Giada De Laurentiis from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Time 1h20m
Yield 2 quarts
Number Of Ingredients 9
Steps:
- In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)
MARINARA SAUCE
Provided by Giada De Laurentiis
Time 1h30m
Yield 4 servings as a first course
Number Of Ingredients 9
Steps:
- In a large pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon each of salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaves. Season the sauce with more salt and pepper, to taste.
- (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)
MESA BBQ SAUCE
Steps:
- In a large saucepan over medium heat, melt the butter and sweat the onion and garlic until translucent, about 3 minutes. Add the tomatoes and simmer 15 minutes. Add the remaining ingredients and simmer 20 minutes.
- Puree the mixture in a food processor, pour into a bowl, and let cool at room temperature. May be refrigerated up to 1 week or frozen.
BEEF BRISKET MARINARA
Marinara sauce and tender meat are real comfort food. Serve this brisket with mashed potatoes, rice or pasta. -Donna Marie Ryan, Topsfield, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 3h55m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Sprinkle brisket with salt and pepper. In a Dutch oven, heat oil over medium heat. Brown brisket on both sides. Remove from pan. , Add celery and carrot to same pan; cook and stir 2-3 minutes or until crisp-tender. Add wine; cook, stirring to loosen browned bits from pan. Stir in marinara sauce., Return brisket to pan; bring to a boil. Reduce heat; simmer, covered, 3-1/2-4 hours or until meat is tender., Remove brisket from pan. Skim fat from sauce. Cut brisket diagonally across the grain into thin slices; serve with sauce.
Nutrition Facts : Calories 295 calories, Fat 11g fat (3g saturated fat), Cholesterol 77mg cholesterol, Sodium 307mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 1g fiber), Protein 38g protein. Diabetic Exchanges
LOCAL FIREMAN CHICKEN BARBECUE SAUCE
I found this recipe off the internet a couple of years ago. I can't remember where except it was posted by a dorothy. Dorothy said "The history of this recipe she got the recipe from her mother-inlaw, and she told her that it is the one that the local fireman use at their chicken dinners. I hope you enjoy it as much as we do! It's really delicious. It contains eggs, so use immediately." My family loves this chicken barbecue sauce. We think it tastes real close to what the firemen do use. We marinate our chicken overnight then inject it the next day to get the sauce through the chicken which we think tastes better that way. In the picture I boiled my chicken and cooled it then marinated it overnight with no need to inject it and it was full of flavor.
Provided by internetnut
Categories Very Low Carbs
Time 15m
Yield 1 1/2 cups, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In blender, combine the eggs, oil, vinegar, salt, poultry seasoning and ground black pepper.
- Blend together and baste on the chicken when grilling, or marinate chicken in the sauce in the refrigerator 1-1/2 hours.
SPORTSMAN'S MARINADE / BBQ / DIPPING SAUCE
This was in the little cook booklet that came with my Brinkman Smoker. Naturally I jimmied it about to suit my taste, I'm probably not through changing it but it's wonderful as it now is. I buy steaks on sale, cut them into serving size portions, put them into individual zip lock bags with some of this marinade and freeze them. Take as many as needed from the freezer the night before and let them thaw overnight in the fridge, when evening comes they will be properly marinated and ready to grill or broil or even pan fry. I don't discard the used marinade. I remove the meat and boil the the marinade while grilling the meat then pour the now safe marinade over the meat and serve.
Provided by Pierre Dance
Categories Sauces
Time 50m
Yield 4-5 cups
Number Of Ingredients 13
Steps:
- Combine all the ingredients in a sauce pan.
- Bring to a boil, reduce heat, simmer 20 minutes.
- Pour into a blender or use a wand to puree.
- Return the pan to heat, simmer 10 minutes more.
- Use as a marinade and/or a mop and/or a dipping sauce.
Nutrition Facts : Calories 415.2, Fat 27.7, SaturatedFat 16.4, Cholesterol 66.8, Sodium 1836.6, Carbohydrate 44.4, Fiber 4.1, Sugar 29.5, Protein 4.9
EASY CHICKEN OR BEEF MARINADE
The perfect blend of seasoning and spices. Great to use on many types of chicken and could be used on steak tips, too!
Provided by kmurph13
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 5m
Yield 6
Number Of Ingredients 5
Steps:
- Whisk salad dressing, soy sauce, ground ginger, garlic powder, salt, and pepper together in a bowl.
Nutrition Facts : Calories 120.6 calories, Carbohydrate 27.8 g, Fiber 2.4 g, Protein 1.4 g, Sodium 1906.8 mg, Sugar 9 g
BEEF OR CHICKEN MARINADE
This dark, rich marinade can be used with any type of beef or chicken. If you want it spicy, mix in the chopped hot peppers of your choice. Yummy!
Provided by Jana Ritz
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 4h10m
Yield 12
Number Of Ingredients 8
Steps:
- In a large bowl, mix soy sauce, honey, distilled white vinegar, garlic powder, ground ginger, vegetable oil, green onions and black pepper. Place desired meat in marinade. Marinate in the refrigerator at least 4 hours before grilling.
Nutrition Facts : Calories 141.7 calories, Carbohydrate 5.3 g, Cholesterol 0 mg, Fat 13.6 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 2.1 g, Sodium 301.1 mg, Sugar 4.5 g
BEEFMAN MARINARA BBQ SAUCE RECIPE - (4.5/5)
Provided by Beefman-2
Number Of Ingredients 15
Steps:
- PREPARE ALL ABOVE .. AND ADD INTO A LARGE CROCK POT ( 4 QUART OR LARGER ) TURN CROCK POT ON HIGH AFTER YOU ADD IN THE MARINARA SAUCE ADD IN REMAINING INGREDIENTS EXCEPT FOR LIQUID SMOKE MIX WELL AND LET IT COME UP TO TEMP. REDUCE TO LOW AND ADD IN 1 TSP OF LIQUID SMOKE,, MIX IN LET SIMMER FOR 30 MINUTES AND TASTE,, ADD IN ANOTHER TSP AND LET SIMMER FOR 30 MINUTES THEN TASTE AGAIN,,, CONTINUE ON TILL YOU GET THE SMOKY TASTE YOU PREFER. ONCE THE SAUCE IS HOT USE A HAND HELD BLENDER WITH THE CHOPPING BLADE, CHOP UNTIL THE RAISINS AND ONIONS ARE BLENDED INTO A SMOOTH PASTE WITH THE REST OF THE SAUCE. NOTE: THE SMOKY TASTE WILL CHANGE OVER TIME, MY EXPERIENCE IS 30 MINUTES IS A GOOD REFERENCE POINT TO MAKE A DECISION ON HOW MUCH LIQUID SMOKE TO ADD. ALSO THIS RECIPE TAKES 3 TO 5 HOURS TO SIMMER / COOK IN A CROCK POT,,BE RELAXED AND YOU DONT HAVE TO BABY SIT IT..
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