Homemade Worcestershire Sauce

 Homemade Worcestershire Sauce

Ingredients:

1 cup apple cider vinegar

1/2 cup soy sauce or coconut aminos 

1/4 cup brown sugar

2 tablespoons water

1 tablespoon lemon juice

1 teaspoon ground ginger

1 teaspoon ground mustard

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/4 teaspoon ground cloves

1/4 teaspoon ground cinnamon

1/4 teaspoon black pepper

1/4 teaspoon cayenne pepper (optional)

Directions:

In a medium saucepan, combine the apple cider vinegar, soy sauce, brown sugar, water, lemon juice, ground ginger, ground mustard, onion powder, garlic powder, ground cloves, ground cinnamon, black pepper, and cayenne pepper if using.

Bring the mixture to a simmer over medium heat, stirring occasionally.

Reduce the heat to low and let the sauce simmer gently for about 10-15 minutes, or until it has thickened slightly.

Remove the saucepan from the heat and let the Worcestershire sauce cool completely.

Once cooled, transfer the sauce to a clean glass bottle or jar with a tight-fitting lid.

Store the homemade Worcestershire sauce in the refrigerator for up to 2 months.

Cacciatore Marinara Sauce

 This is an excellent sauce to serve over noodles or veggies! 

1 Tbsp EACH oregano, basil, onion flakes

1 tsp EACh thyme, rosemary, salt and pepper

1 cup chicken broth

3 cups tomato sauce

28 ounce can diced tomatoes 

1 cup water

1 green bell pepper, chopped

1 red bell pepper, chopped,

1 stalk celery, chopped

6 cloves garlic, minced

1 6 oz jar tomato paste. 

Stir all together and simmer till done, about 15 minutes. 

Forum BBQ Sauce

Trying this BBQ sauce found on an old forum. Will BWB for 15 minutes.

Becker's Best BBQ Sauce :

Ingredients

2 cups ketchup
2 cups tomato sauce
1 1/4 cups brown sugar
1 1/4 cups red wine vinegar
1/2 cup unsulfured molasses
4 teaspoons hickory-flavored liquid smoke
2 tablespoons butter
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon celery seed
1/4 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon coarsely ground black pepper

Directions

In a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, wine vinegar, molasses, liquid smoke and butter. Season with garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt and pepper.
Reduce heat to low, and simmer for up to 20 minutes. For thicker sauce, simmer longer, and for thinner, less time is needed. Sauce can also be thinned using a bit of water if necessary. Brush sauce onto any kind of meat during the last 10 minutes of cooking.

Chile Verde

We are loving this chile verde recipe lately. It's a great thing to keep on hand for those nights when a QUICK meal is needed!  I found it at Everyday Paleo.

Chile Verde

5 lb pork roast, cut into ½ inch cubes (can use chicken)

4 lbs tomatillos

4 cups chicken stock

1/4 cup coconut oil

1/2-1 yellow onion, diced

8 garlic cloves, minced

1 bunch cilantro

Juice from 2 lime

1-2 jalapeno

2 tablespoon cumin

1 teaspoon smoked paprika

1 teaspoon black pepper

Sea salt to taste

Cut meat into small cubes. Heat oil over medium high in a large cast iron pot and add the meat when oil is hot enough to sear.  Brown the meat for 4-5 minutes and remove and set aside.  Add the onions and garlic to the oil and drippings and sauté for 7-10 min or until the onions start to brown.  Turn the heat down and add the cumin, paprika and black pepper to the onions and garlic and mix well.  Add the broth to the mixture and mix well, making sure to scrape the bottom of the pan.  Add the meat back and bring to a boil.  Turn down to low. 

While the meat simmers, peel and wash the tomatillos.  Dry them well and in a large skillet over medium heat char them along with the jalapeno turning often, until the skins start to blacken (about 10 minutes).  Place the charred tomatillos, jalapeno, cilantro, and lime juice into a food processer or blender and blend until smooth.  Add to the pot and simmer for 2 to 2 ½ hours or until the meat is fall apart tender.  The sauce will thicken while cooking.

Chipolte BBQ Sauce

This is a recipe from Food.com. I have adapted it for our family.

Chipolte BBQ Sauce

6 chipotle chiles
1 cup boiling water
1 onion, chopped
1/4 cup honey
1/2 cup apple cider vinegar
1/2 cup water
1 (12 ounce) can tomato paste
4 cloves garlic, minced
2 tablespoons butter
1 tablespoon coconut aminos
1 1/2 teaspoons cumin
1 1/2 teaspoons thyme
1 1/2 teaspoons dry mustard
1 teaspoon Tabasco sauce

Place the chiles in the 1 cup of boiling water. Let soak for 1 hour. Remove stems and seeds and chop finely. Melt butter in a saucepan and add onion, garlic, cumin and thyme. Saute until the onion is soft and translucent. Add chiles (with the water), and remaining ingredients. Bring to a boil. Reduce heat, cover and simmer for 30 minutes. Transfer to a blender and process until smooth.


*If using canned chipotles, I found six to be too spicy.  Try three and add more if it's not hot enough for you!  We prefer the La Morena brand of chipotles to all others we've tried.

Honey Garlic BBQ Sauce

This yummy sauce is from The Foodie and the Family. I adapted it for our family's tastes. Yum, yum, yum!

Honey Garlic BBQ Sauce

1 tablespoon olive oil

1/4 onion, finely chopped

3 tablespoons minced garlic

3 tablespoons honey

5 1/2 oz can tomato paste

1 cup beef broth

1/2 teaspoon mustard powder

2 tablespoons cider vinegar

salt and pepper, to taste

1/4 teaspoon coconut aminos

generous pinch cayenne pepper

In a medium sized pot, over medium-high heat, heat olive oil. Saute the onions and garlic for 5-7 minutes, until the onions are softened and opaque. Reduce heat to medium and stir in honey and tomato paste until the honey is runny. Stir in beef broth, mustard powder, cider vinegar, salt, pepper, aminos, and cayenne pepper. Bring to a boil and reduce heat to low.

Simmer over low for 20-30 minutes, until the sauce thickens (to your liking). Use immediately or refrigerate for up to 1 week.

Homemade Pizza Sauce #2

Homemade Pizza Sauce #2

1 15 oz can of tomato sauce
1/4 cup water
1 tsp sugar
1/4 tsp EACH oregano, basil, thyme, garlic powder, salt
1/8 tsp pepper
1 whole bay leaf
1/2 tsp lemon juice

Simmer together for 20 minutes. Remove bay leaf. Use as desired.

Tarter Sauce

Tarter Sauce

2 cups homemade mayo
1 cup chopped dill pickle
2 1/2 tsp. lemon juice
1/4 tsp. onion powder
1/4 tsp. cayenne pepper

Mix well, adjust seasonings to taste. Pickle juice in teaspoonfuls may be carefully added if you like your sauce thinner.

The Best BBQ Sauce

I just love this sauce...You can make it then cook a pork roast in it, then pulled the pork and serve on sandwich buns. You can do the same with beef. Or you can just use it as a BBQ sauce. Versatile and easy. just what I like!

The Best BBQ Sauce

Combine all ingredients in a saucepan and simmer until smooth and hot, about 10 minutes:

1/2 cup sugar
8 tsp cornstarch
1 Tbsp minced onion
2 tsp salt
1/2 tsp pepper
3 cups ketchup
1 1/2 cups water
1/2 cup apple cider vinegar
1/4 cup butter, cubed
6 Tbsp coconut aminos
4 tsp lemon juice
2 tsp prepared mustard

Homemade Enchilada Sauce

I double this recipe usually and make 2 9x13’s. I add several scoops of this sauce to the meat for the enchiladas. 

Homemade Enchilada Sauce

6 Tbsp oil
6 Tbsp cornstarch or arrowroot powder
1/2 cup chili powder
5 cups chicken broth
1 cup tomato sauce
1 tsp salt
2 tsp cumin
2 tsp oregano
4 tsp sugar

Heat oil and cornstarch together for one minute. Add chili powder, cook for one minute. Stir in broth and whisk well. Add remaining ingredients and then lower heat to simmer. Simmer until thick, about 30 minutes. If it thickens too much, stir in additional water to the thickness you desire.

Gunterman Family Red-Hot Sauce

I found this recipe at PepperFool. The only change I make to it it to chop everything roughly, using my Bosch, rather than finely. Then, after it's cooked down a bit, I use an immersion blender to make it smooth. Then I reduce it more. It makes the process much easier than the original directions!

Gunterman Family Red-Hot Sauce

60 whole tomatoes -- fresh

18 whole Bermuda onions -- diced

36 whole jalapeno peppers

9 cups Vinegar

3 cups sugar

3 teaspoons salt

2 teaspoons red pepper flakes

Chop everything relatively fine. Dump it all into a huge non-reactive stockpot. Boil for 1 hour then let cool completely. Process in batches in a blender then boil for 2 additional hours or to desired thickness.

Makes approx. 24 pints depending on how much you let it boil down.

Note: This recipe has been in our family for generations now and has gone through many rev.'s to be @ it's final state of what I (IMHO) consider Perfection. I use it on top of chicken, tacos, pizza, mashed potatoes, Ice Cream(really) and as a dip for chips.

It is not a salsa nor will it ever be.. it is just a good sauce

Although it does call for 9 cups of vinegar I usually cut it back a little bit But the sauce never had a noticeable vinegar taste to it to begin with.

Homemade Pizza Sauce for Canning

Here is my 'short-cut' pizza sauce scaled for canning.

Pizza Sauce for Canning

6 cloves garlic, minced
1 tbsp olive oil
1 #10 can of store bought tomato sauce
1/4 cup brown sugar
2 Tbsp Italian seasoning
2 tsp basil
1 tsp EACH salt and red pepper flakes

Prepare 7 pint jars, lids and rings.

Combine all ingredients in a large pot. Bring to a boil. Pour or ladle sauce into hot, sterilized jars. Wipe rims and assemble two-piece lids. Process in a boiling water bath for 25 minutes. Makes 7 pints.

Seasoned Tomato Sauce

Seasoned Tomato Sauce

4 large onions, chopped
8 medium carrots, sliced
4 cups chopped celery
4 green bell peppers, chopped
36 to 40 large tomatoes
1/2 cup olive oil
4 teaspoons salt, or to taste
lemon juice (1Tbsp per pint, 2 Tbsp per quart)


Prepare the veggies by coarsely chopping them. I used my Bosch Slicer/Shredder and this took just minutes.

Saute onion, carrots, celery and green peppers in olive oil until onions are limp and transparent. Peel, core and chop tomatoes (you should have 8 quarts). I love the colors here!

Add to vegetables and cook about 15 minutes.

Puree vegetables in a food processor, press through a fine sieve, or put through a food mill, if desired. Add salt and cook sauce, uncovered, until thick (about 1 hour), stirring frequently to prevent sticking. The final consistency should fall halfway between juice and paste.

Add lemon juice to the jar, then quickly ladle sauce into clean, hot jars, leaving 1/2-inch headspace. Wipe rims, seal with simmered lids. Process in boiling water bath 35 minutes for pints and quarts (at 0-1000 ft), or pressure can at 10 pounds for 15 minutes.


Yields about 8 to 10 pints or 4-5 quarts.

Taco Sauce for Canning

Taco Sauce For Canning

1 (6 ounce) can tomato paste
3 cups water
2 teaspoons cayenne pepper
1 1/2 tablespoons chili powder
2 1/2 teaspoons salt
2 teaspoons cornstarch or arrowroot powder
2 teaspoons white vinegar
1 tablespoon minced dried onion
2 tablespoons canned jalapeno slices

Combine the tomato paste with the water in a large stainless or enamel saucepan over medium heat.

Stir until smooth. Add the cayenne, chili powder, salt, cornstarch, and vinegar. In a food processor puree the onion and jalapeno until smooth.

Add to tomato water mixture and bring to a boil, stirring often.

Once you have reached the hard boil stage cook for 3 minutes, then remove from heat. Let stand to cool.

Place in a tightly sealed container and place in the fridge. This will keep up to 2 months.

If you wish to can this product you pour the hot liquid into clean, sterile hot half pint jars and process in a boiling water bath for 20 minutes.

Homemade Pizza Sauce

This is a great tasting sauce that is wonderful in many other recipes.

Homemade Pizza Sauce
3 cloves garlic, minced
3 Tbsp olive oil
1 (29 oz) can tomato puree
1 (28 oz) can crushed tomatoes
2 Tbsp brown sugar
1 Tbsp Italian seasoning
1 tsp basil
1/2 tsp salt
1/2 tsp red pepper flakes

Saute garlic in saucepan in the olive oil. Stir in remaining ingredients. bring to a boil, then reduce heat to simmer. Simmer, uncovered, for 30 minutes. store in fridge for up to a week.

Makes about 5 1/2 cups sauce.

I have also used the same weight of tomato sauce rather than the puree and crushed tomatoes.

Cream of...Soup Substitute

This is one of my MAIN recipes. I use it a couple of times a week for a for other dishes (tuna/beef noodle casserole, mashed potato pie, chicken pot pie, vegetable chicken gravy over biscuits...). It deserves a stand alone entry. Besides, Stephanie needs it!

Cream of Chicken Soup

This recipe yields about the same as 2 cans cream of chicken soup whisked with one can of milk which is what I used BEFORE finding this great recipe! 

I usually '5x' this for saucy meals. 

2 Tbsp melted butter or other fat of your choice 

3 Tbsp. White or freshly ground whole wheat pastry flour

1/2 cup chicken broth (I use 1/2 cup water and 2 tsp. Frontier Naturals chicken-flavored broth powder)

1/2 cup milk

1/4 tsp. salt

1/4 tsp. pepper

Whisk flour into melted butter slowly until smooth. Remove from heat and gradually add liquids, stirring with whisk until smooth. Return to medium heat. Add salt and pepper, cook and stir till smooth and thick (about 10 minutes).

Easy and NO chemical additives, preservatives, etc, though the quality of your chicken bouillon is important. Find and use Frontier Naturals!! This is a multi-purpose gravy that substitutes for all the "Cream of" soups:

For celery, omit chicken broth, use one cup milk and add 1 cup sauteed celery.

For beef dishes, use beef broth powder instead.

We don't eat mushroom, but you could experiment and figure out how many mushrooms are right!

5X recipe.  This is what I use when I make a family size meal.

2/3 cups butter

1 cup flour

2 1/2 cups broth

2 1/2 cups milk

1 heaping tsp salt

1 tsp pepper 

When we are having guests and I’m making more than usual, I use these ratios:

1 cup butter

1 1/2 cups flour

3 3/4 cups broth

3 3/4 cups milk

1 1/2 tsp salt 

1 tsp pepper 

Hot and Sweet Dipping Sauce

From Fresh Preserving.com

Hot and Sweet Dipping Sauce

1/2 cup finely chopped garlic (about 36 cloves)
1 Tbsp salt
6 cups cider vinegar
6 cups sugar
1/2 cup hot pepper flakes


Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE garlic and salt in a small mixing bowl. Set aside.
3.) HEAT vinegar to a boil in a large saucepan. Add sugar, stirring to fully dissolve. Reduce heat and simmer 5 minutes. Remove from heat. Add garlic mixture and hot pepper flakes, stirring well.
4.) LADLE hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
5.) PROCESS in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Quick Tip

If you prefer less heat, adjust the amount of hot pepper flakes to suit your taste.

Art's Winter Salsa

This is from Laine's Letters, adapted to what I had on hand. It's not the kids favorite salsa, but certainly is better than NO salsa! A couple really liked it and asked for more.

My Adaptation of Art's Winter Salsa

1 15 oz can of tomato sauce
1 4 oz can of green El Pato
1 chopped tomato
2 cloves garlic crushed
2 Tbsp lemon juice
1 tsp red pepper flakes
1-2 tsp coconut oil
a healthy pinch of kosher salt

Blend together in a blender. Pour into a glass jar. Let the flavors meld for several hours before serving, if possible. I was not able to.

Homemade Tomato Sauce

Homemade Tomato Sauce

1 onion, chopped
2 garlic cloves, chopped
1 small red bell pepper, chopped (optional)
3 Tbsp EVOO
1 ½ pounds tomatoes, skinned and chopped
Salt and pepper to taste
2 Tbsp fresh herbs: basil, parsley and marjoram

Gently fry onion, garlic and red pepper for 5 minutes. Stir in tomatoes and bring to a boil. Simmer 15-20 minutes. Stir in herbs and season with salt and pepper. May be doubled/tripled/ frozen/canned.