Trishas Sweet And Smokey Hot Sauce Food

TRISHA'S SWEET AND SMOKEY HOT SAUCE

Trisha's Sweet and Smokey Hot Sauce image

Provided by Trisha Yearwood

Time 30m

Yield 2 cups

Number Of Ingredients 4

Ingredients

2 1/2 cups white vinegar
2 cups sliced carrots
4 Fresno chiles, stemmed and halved
2 chipotles in adobo, plus 2 tablespoons adobo sauce

Steps:

Add the vinegar, carrots and Fresno chiles to a small saucepan. Simmer over medium heat until tender, 15 to 20 minutes.
Remove from the heat and transfer to a blender with the chipotles and sauce and puree. Strain and pour into a bottle.

SWEET AND SALTINES (TRISHA YEARWOOD) RECIPE - (4.3/5)

Sweet and Saltines (Trisha Yearwood) Recipe - (4.3/5) image

Provided by á-10966

Number Of Ingredients 6

Ingredients

Cooking spray
35 to 40 saltine crackers
2 sticks (1 cup) butter
1 cup light brown sugar
8 ounces semisweet chocolate chips (about 1 1/3 cups)
1 cup chopped nuts, optional (pecans, peanuts, walnuts)

Steps:

Preheat the oven to 425 degrees fahrenheit. Line 1 large or 2 small jelly-roll pans with aluminum foil, spray with nonstick spray and arrange the saltines salt-side down in a single layer. In a medium saucepan, melt the butter and brown sugar together and boil until it turns a caramel color, a few minutes. Remove from the heat and pour over the crackers, covering them evenly. Put the jelly-roll pan into the oven and bake for 3 to 5 minutes, or until just bubbly, watching carefully. Remove from the oven and pour the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers with a knife. Sprinkle with chopped nuts, if desired. Transfer the pan to the refrigerator until completely cold. They will form one big sheet. Break up into pieces. Store in an airtight container.

TRIPLE RASPBERRY SAUCE

Triple Raspberry Sauce image

Provided by Trisha Yearwood

Categories dessert

Time 15m

Yield 1 cup

Number Of Ingredients 5

Ingredients

1/2 pint raspberries, plus more for garnish
1 cup raspberry sorbet
2 tablespoons seedless raspberry jam
1 teaspoon lemon zest
1 tablespoon unsalted butter

Steps:

In a small saucepan, add the raspberries, sorbet, raspberry jam and lemon zest and set over medium heat. Stir, breaking up the raspberries while it comes to a simmer, then cook until the foam subsides and the mixture becomes thick and syrupy, about 7 minutes. Remove from the heat and swirl in the butter.

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