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Category Archives: Sauces

Orange Ginger Barbecue Sauce recipe

Hunt's barbecue sauce.

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This quick and easy barbecue sauce by the BBQ Pit Boys is the perfect brush-on for beef, chicken, pork and poultry.

 

 

 
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Posted by on March 24, 2011 in Barbecue, BBQ, Sauces

 

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Sweet Heat Barbecue Sauce recipe

Large beef steaks over wood

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Jalapeños and Chili powder provide the heat for this tomato based sweet sauce. It’s the perfect brush-on and dipping sauce for Beef, Lamb, and Pork, so be sure to check this one out. And it’s real easy to make as shown by the BBQ Pit Boys.

 

 

 
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Posted by on March 24, 2011 in Barbecue, BBQ, Sauces

 

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Salmon Scaloppini with Mustard Sauce

Salade de jambon cru et saumon fumé. (salad of...

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A quick dish elegant enough to serve to company. This salmon recipe has a delicious mustard sauce that is the perfect complement to the rich flavor of salmon. It is very quick and easy to prepare, and can be completed in less than 15 minutes from start to finish.

 

 
 

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Hearty Beef Stock Recipe

State fruit - Tomato

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The beef bones and tomato paste are oven roasted before beginning this rich hearty beef stock, that includes onions, leeks, carrots, celery, tomatoes, parsley and freash thyme. A delicious stock that makes the perfect foundation for soups, sauces and other recipes.

 

 
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Posted by on March 16, 2011 in Beef, Sauces

 

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Betty’s Easy Spaghetti with Savory Marinara Sauce

Penne pasta served with tomato sauce

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In this video, Betty demonstrates how to make Easy Spaghetti with Savory Marinara Sauce. This is a great recipe to use if you are in a hurry, and you are looking for a recipe that is tasty and also economical!

Ingredients:

1 medium onion, chopped
3 cloves of garlic, minced
¼ to ½ teaspoon crushed red pepper flakes
3 tablespoons extra virgin olive oil
16-oz. can tomato sauce
28-oz. can crushed tomatoes
3 tablespoons fresh parsley, chopped (You may used dried herbs in this recipe; just use 1/3 as much as listed for fresh herbs.)
1 1/2 tablespoons fresh oregano, chopped
2 tablespoons fresh basil, chopped
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon lemon juice
½ cup shredded Parmesan cheese
16-oz. package uncooked spaghetti (I used only ½ of a 16-oz. package, but I had a lot of sauce left over!)
1 teaspoon salt for cooking spaghetti (optional)

In a deep skillet, heat 3 tablespoons olive oil over medium heat. Add 1 chopped onion, 2 minced cloves of garlic, and ¼ to ½ teaspoon crushed red pepper flakes. Sauté until the onion is clear., about 5 minutes. Add a 16-oz. can of tomato sauce, a 28-oz. can of crushed tomatoes, 3 tablespoons fresh chopped parsley, 1 1/2 tablespoons chopped fresh oregano, 2 tablespoons fresh chopped basil, 1 teaspoon salt, and ½ teaspoon ground black pepper. Reduce heat to low and simmer, stirring occasionally, for 15 minutes. Add ½ teaspoon lemon juice, and simmer for 5 minutes more. As soon as you begin simmering your spaghetti sauce, start making your spaghetti, according to package directions. (I add about 1 teaspoon of salt to the boiling water.) The spaghetti will be done about the same time as the Marinara sauce is ready. Drain the spaghetti using a colander. Place drained spaghetti on a large platter and spoon Marinara sauce over the top. Sprinkle ½ cup shredded Parmesan cheese over the top, and serve immediately. This recipe makes a *large* amount of spaghetti, but it is still excellent when reheated the next day! I like to serve it with heated French or Italian bread, with olive oil and balsamic vinegar for dipping the bread, and a green salad alongside! Buon Appetito !–Betty 

 

 

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Betty’s Broccoli with Cheese Sauce Recipe

White cheddar cheese

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In this video, Betty demonstrates how to make Broccoli with Cheese Sauce. This is a quick and easy recipe. Most of it can be made ahead of time and put together at the last minute!

Ingredients:

12-oz. package frozen broccoli cuts (For the amount of cheese sauce I made, you can make (2) 12-oz. packages of frozen broccoli cuts. You may substitute broccoli spears or chopped broccoli, if desired.)
2 cups white sauce (You will find a recipe for white sauce in the video, Quick Tip 93—How to Make White Sauce.)
1 cup shredded sharp Cheddar cheese

Place frozen broccoli cuts in a pot containing ½-inch of boiling water. Return to a boil over medium heat. Reduce heat and cook broccoli until crisp-tender, about 8 minutes. Meanwhile, heat 2 cups white sauce until warm. Add 1 cup shredded sharp Cheddar cheese to the heated white sauce. Stir, and continue to heat and stir, just until cheese is melted. By this time the broccoli should be done. Drain broccoli through a colander, and place it in a nice serving bowl. Pour the cheese sauce into a pitcher to accompany the broccoli. Alternatively, you may mix the broccoli and cheese sauce together. This makes a bright-colored and healthy food for your table! Enjoy!!! –Betty 

 

 

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Betty’s Spiral-Sliced Ham with Brown Sugar Crumb Glaze Recipe

In this video, Betty demonstrates how to make Spiral-Sliced Ham with Brown Sugar Crumb Glaze. The glaze is a recipe that has been in my family for year, and we use it for glazing country hams.

Ingredients:

1 baked, ready-to-eat spiral ham (I used a 7.5 pound Hormel ham.)
2 cups Ritz cracker crumbs
1 cup light brown sugar

Choose a baking pan or dish that is large enough for your spiral-sliced ham and is 2 to 3 inches high. Line the pan or dish with aluminum foil, being careful not to tear any holes in the aluminum foil. Open the spiral sliced ham and place it flat side down, along with any juices the package may contain. In a small bowl mix 2 cups Ritz cracker crumbs and 1 cup brown sugar. (You can get by with ½ of this mixture, but this will give you plenty.) Place as much of the cracker/brown sugar mixture as you like on the ham, and pat well to get it to stick. Cover the top of the ham with a separate piece of aluminum foil, to insure full coverage. Bring up the outer pieces of foil and seal as well as possible. Place in a 325 degree (F) oven and bake for 90 minutes (1 ½ hours). Bring the ham out of the oven and remove the top piece of foil. Spread the rest of the foil away from the ham. Place the ham back in the oven to brown the glaze, about 15 minutes to ½ hour. Remove ham from oven and place on a large serving platter, making the spiral slices available for serving. Serve immediately. This is a wonderful entrée to grace your holiday table. I hope you enjoy the recipe and technique! –Betty 

 

 
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Posted by on March 16, 2011 in Betty's Kitchen, Pork, Sauces, Sweets

 

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