Honey Pepper Sauce Food

HONEY PEPPER SAUCE

Honey Pepper Sauce image

Submitted by request as an Applebee's copycat recipe. Sounds like it would be good over all kinds of meats or as a marinade.

Provided by Karen..

Categories Sauces

Time 7m

Yield 1 cup

Number Of Ingredients 5

Ingredients

1/2 cup water
1 tablespoon cornstarch
2 tablespoons honey
2 tablespoons soy sauce
1 tablespoon szechuan sauce (from Asian food section at most supermarkets)

Steps:

Mix water and corn starch in a saucepan until no lumps remain.
Add honey, soy sauce, and pepper sauce and stir thoroughly.
Heat over medium, stirring occasionally until thickened.
Remove from heat and serve.

HONEY PEPPER SAUCE RECIPE (APPLEBEE'S COPYCAT)

Honey Pepper Sauce Recipe (Applebee's Copycat) image

This Applebee's inspired honey pepper sauce is made with honey, pineapple juice, and warm spices. It's a dip full of tangy sweetness and spice.

Provided by Recipes.net Team

Categories Dip, Sauce & Condiment

Time 45m

Yield 1

Number Of Ingredients 12

Ingredients

¾ cup honey
⅓ cup soy sauce
¼ cup packed dark brown sugar
¼ cup pineapple juice
1 juiced lemon
2 tbsp apple cider vinegar
2 tsp olive oil
1 tsp ground black pepper
¼ tsp cayenne pepper
½ tsp paprika
¼ tsp garlic powder
1¼ lbs roughly crispy fried chicken

Steps:

Combine the honey, soy sauce, pineapple and lemon juice, apple cider vinegar, olive oil, brown sugar, and spices in a medium saucepan over medium-low heat.
Stir occasionally until the sauce begins to boil, then lower heat to simmer and cook uncovered for 15 minutes or until syrupy.
Serve together with fried chicken. Enjoy!

Nutrition Facts : Calories 1,178.00kcal, Carbohydrate 288.00g, Fat 9.00g, Fiber 5.00g, Protein 11.00g, SaturatedFat 1.00g, ServingSize 1.00 cup, Sodium 4,352.00mg, Sugar 272.00g, UnsaturatedFat 6.00g

HONEY AND BLACK PEPPER STEAK

Honey and Black Pepper Steak image

Another one of the quick and delicious meals I would rather make than buy expensive take aways. We reduced the amount of pepper from the original recipe, so feel free to add more if YOU wish.

Provided by JustJanS

Categories Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

40 ml oil
500 g round steaks, cut into thin strips
1 onion, sliced into wedges
300 g sugar snap peas
40 ml honey
40 ml soy sauce
40 ml oyster sauce
1 teaspoon of freshly cracked black pepper (the original recipe called for 3 but we found it too peppery)

Steps:

Heat a wok until very hot, then add half the oil, swirling to coat.
Fry the beef in batches for about 3 minutes each batch or until browned.
Reheat the wok, and add the rest of the oil, and stir fry the onion and peas until softened.
Remove.
Add the honey, sauces and pepper, bring to the boil and simmer for about 3 minutes to reduce and thicken a little.
Return the meat and vegetables to the wok, and toss for about 3 minutes to heat and combine.
Serve at once over rice.

HOT PEPPER SAUCE

Hot Pepper Sauce image

This hot sauce starts out mild but finishes with a slow, sweet burn. It's a great everyday condiment for eggs, meat, poultry, seafood and as an addition to sauces. While optional, the honey really rounds out the flavor and tames the burn. This sauce will keep for several weeks in a sealed jar in the refrigerator: just keep the top covered with a thin film of oil to prevent discoloration. The heat will increase slightly over time.

Provided by Food Network

Time 30m

Yield 1 1/4 cups

Number Of Ingredients 9

Ingredients

5 habanero or Scotch bonnet chiles, stemmed and seeded, if desired (use rubber gloves)
2 plum tomatoes, coarsely chopped
2 garlic cloves, crushed and peeled
1/2 medium yellow onion, coarsely chopped
Kosher salt
1/3 cup extra-virgin olive oil, plus more as needed
2 tablespoons fresh flat-leaf parsley leaves
8 large fresh basil leaves
2 teaspoons honey, optional

Steps:

Combine the chiles, tomatoes, garlic, onion and 1 1/2 teaspoons salt in a blender. Blend on high until smooth. Scrape down the sides and add the olive oil. Blend until very smooth. Add the parsley and basil and blend until small specks of herbs are visible. Stir in the honey if using.
Transfer to a medium saucepan and cook over medium-low heat until thickened and darkened by a shade or two, 7 to 8 minutes. Let cool completely. Transfer to a glass jar with a lid. Top with a thin layer of olive and the lid. The sauce will keep for several weeks in the refrigerator, as long as it is covered with oil.

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