via Grandma Sue
2 tbsp juice from pineapple can (cube or slices)
1/3 c. orange marmalade
2 tbsp soy sauce.
Heat them until melted and brush as you grill.
These three sauces come from Libby's Grandma Helen - great for dipping fondue beef into.
Sour Cream Mustard Sauce
1 cup (1/2 pint) sour cream
3 tbs. prepared mustard
2 tbs. chopped green onions
salt and pepper to taste
Mix ingredients together well. Chill. Makes about 1 1/4 cups.
1/2 cup mayonnaise
1/2 cup sour cream
1. tsp lemon juice
1. tsp. curry powder
Combine mayonnaise and sour cream. Blend in lemon juice and curry. Taste. Add more seasoning if desired. Chill, Makes about 1 cup.
Avocado Sauce (or Guacamole)
2 ripe avocados
2 tbs. minced onion
1 tbs. lemon juice
1 tbs. mayonnaise
2 drops Tabasco
salt to taste
Mash avocados. Stir in onion, lemon juice, mayonnaise, Tabasco, and salt. Mix until well blended. Makes about 1 1/2 cups.
Servings: Makes about 1 1/2 cups
1 tablespoon peanut oil
1 large shallot, finely chopped
2 large garlic cloves, finely chopped
1/4 cup unsweetened coconut milk
1/2 cup chunky peanut butter
1 tablespoon dark brown sugar
1 teaspoon Asian chili-garlic sauce or Tabasco sauce
1/2 teaspoon finely grated peeled fresh ginger
1 cup water
1 tablespoon fresh lime juice
2 tablespoons unsalted dry-roasted peanuts, coarsely chopped
1. In a medium saucepan, heat the peanut oil until shimmering. Add the shallot and garlic and cook over moderate heat, stirring, until golden, about 3 minutes. Remove from the heat and whisk in the coconut milk, peanut butter, brown sugar, chili-garlic sauce and ginger. Gradually whisk in the water. Simmer the sauce over moderately low heat until slightly thickened, about 10 minutes. Let cool slightly, then whisk in the lime juice and peanuts. Season with salt. Transfer the sauce to a bowl or a glass jar and serve warm, at room temperature or chilled.
2. Make Ahead: The peanut sauce can be refrigerated for up to 5 days
We like to use this sauce when we make Thai Chicken Pizzas or it goes well with chicken, rice, and veggies as a "rama" sauce.
from Dinosaur Bar-B-Que cookbook - page 165
1/4 cup vegetable oil
1 cup minced onion
1/2 cup minced green pepper
1 jalapeno pepper, seeded and minced
pinch each of kosher salt and black pepper
2 tablespoons minced garlic
1 can (28 ounces) tomato sauce
2 cups ketchup (preferably Heinz)
1 cup water
3/4 cup Worchestershire sauce
1/2 cup cider vinegar
1/4 cup lemon juice
1/4 cup molasses
1/4 cup cayenne pepper sauce
1/4 cup spicy brown mustard
3/4 cup dark brown sugar, packed
1 tablespoon chili powder
2 teaspoons coarsely ground black pepper
1/2 teaspoon ground allspice
1 tablespoon liquid smoke (optional)
Pour the oil into a large saucepan and set over medium-high heat. Toss in the onions, green peppers, and jalapenos and give them a stir. Season with a pinch of salt and pepper and cook til soft and golden. Add the garlic and cook for 1 minute more. Dump in everything else except the liquid smoke. Bring to a boil, then lower the heat so the sauce simmers. Simmer for 10 minutes. Swirl in the liquid smoke and let the sauce cool. Pour it into a container, cover, and store in the fridge until ready to use.
Makes 6 to 7 cups
1 medium onion, chopped
Enchilada Sauce, recipe follows
3 cups (about) shredded cooked chicken
3 cups (about) grated cheese - Cheddar & Mozzerella/Monterey Jack
Spray 9x13 baking dish with non-stick spray, make layers of tortillas, sauce, chicken, onions, and cheese - repeat layers to fill the dish. Pour any remaining sauce over enchiladas. Cover with foil.
Preheat oven to 350. Bake about 35 minutes.
Enchilada Sauce Recipe
3 tablespoons chili powder
3 tablespoons flour
1 teaspoon cocoa powder
1/2 teaspoon garlic salt
1 teaspoon oregano
3 cups water
1 (8 ounce) can tomato sauce
1. Combine all dry ingredients in a small bowl.
2. Stirring constantly, slowly add enough of the water to make a thin paste.
3. Pour into pan and add rest of water.
4. Cook over medium heat, stirring constantly, until mixture thickens.
5. Stir in tomato sauce.
6. Use in your favorite enchilada recipe.