Honey Garlic Tomato Sauce Food

SLOW COOKER HONEY GARLIC CHICKEN

Steps:

• Place the chicken in the bottom of a 6-quart or larger slow cooker. In a medium mixing bowl or very large measuring cup, whisk together the soy sauce, honey, tomato paste, chili paste, garlic, and rice vinegar. Pour over the chicken. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken reaches an internal temperature of 165 degrees F on an instant-read thermometer. If you are available, flip the chicken over once halfway through to coat both sides. (If not, don't stress; it will still be tasty.)
• Remove the chicken to a plate and let cool slightly. Whisk the cornstarch into the slow cooker cooking liquid. Cover and cook on HIGH for 15 minutes, until the sauce thickens slightly, stirring occasionally. If you'd like the sauce particularly thick, you can cook it for a full 30 minutes in the slow cooker OR follow the stovetop method below.
• For quicker sauce thickening, reduce the sauce on the stove: After whisking in the cornstarch, transfer the cooking liquid to a medium saucepan. Cook on the stovetop over medium heat, stirring often until the sauce thickens, 5 to 10 minutes. (If your slow cooker insert is stovetop safe, you can remove it from the slow cooker and place it directly on the burner, but do not do this unless you are POSITIVE your insert is stovetop safe or it may crack.)
• With two forks (or your fingers if the chicken is cool enough), shred the chicken and place it in the slow cooker. If you reduced the sauce on the stove, add it back to the slow cooker now. Stir to coat the chicken with the sauce. Serve over rice, sprinkled with green onions and sesame seeds.

HONEY GARLIC SAUCE

Steps:

• Combine chicken broth, brown sugar, honey, soy sauce, garlic, and ginger in a saucepan over medium heat; bring to a gentle boil. Reduce heat and simmer sauce, stirring often, until flavors combine, about 5 minutes.
• Whisk water and cornstarch together in a small bowl. Pour into the saucepan; simmer until sauce thickens, about 5 minutes.

THE BEST HOMEMADE HONEY GARLIC SAUCE

Steps:

• Heat oil in a nonstick skillet over medium heat. Add garlic; cook and stir until translucent, 3 to 4 minutes. Stir in ketchup, honey, and soy sauce. Bring to a boil. Reduce heat and simmer, stirring occasionally, until flavors combine, about 5 minutes.

HONEY-GARLIC TOMATO SAUCE

Steps:

• Heat the olive oil in a large nonreactive saucepan over medium heat. Add the onion and garlic and lightly sauté. Stir in the remaining ingredients and heat until the sauce bubbles and starts to steam. Remove from the heat and cool to room temperature. Transfer to a tightly covered jar or plastic container and store refrigerated for up to 2 weeks.
• Stove

CHINESE-STYLE HONEY GARLIC CHILI SAUCE

Steps:

• In a small bowl, stir together the honey, soy sauce, rice vinegar, 1/4 cup water, and cornstarch.
• Put the oil in a medium saucepan over medium heat. Let it warm up for about 30 seconds, then add the garlic and cook until fragrant and just starting to color, 15-30 seconds.
• Add the red pepper flakes and cook until fragrant and the garlic is lightly browned, 15-30 seconds more.
• Quickly re-stir the honey mixture and pour it into the saucepan. Bring to a simmer, stirring frequently, reduce the heat to low, and simmer for about 5 minutes. Add more water if needed to achieve desired consistency.

HONEY BARBECUE SAUCE

Steps:

• In a small saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer uncovered until thickened slightly, 3-5 minutes. Cool. Serve with chicken or pork. , Store in an airtight container in the refrigerator up to 1 month.

HONEY GARLIC SAUCE OR MARINADE

Steps:

• In a small bowl, stir together oil, lemon juice, soy sauce, honey and garlic.
• Wonderful for basting pork roasts of chops or marinate the chops for a couple of hours, then brush the chops with it at the end of grilling.

FRESH TOMATO WITH FRESH GINGER SAUCE

Steps:

• Cook the shallots, ginger, and garlic in the butter in a medium skillet over moderate heat for 4 minutes, stirring.
• Stir in the tomatoes and the sugar, and gently simmer, stirring occasionally, for 15 minutes.
• Season to taste with salt and pepper.
• Put the sauce through a food mill or puree in a food processor or blender until smooth.
• Toss with hot pasta and parsley leaves.
• Serve immediately.
• This recipe yields 4 servings, enough sauce for 1 pound of dried pasta.

GARLIC TOMATO SAUCE

Steps:

• Cut an X in bottom of each tomato and blanch in a large pot of boiling water 10 seconds. Immediately transfer tomatoes with a slotted spoon to an ice bath to cool, then peel, seed, and chop.
• Cook garlic in oil in a small heavy pot over medium heat, stirring occasionally, until golden, 3 to 5 minutes. Add tomatoes, red-pepper flakes, and 1/2 teaspoon salt and simmer, covered, stirring occasionally, 1 hour. Season with salt.