Browse Category by Sauces
Dawn Butler, Sauces

Curried Peanut Sauce

1 tablespoon vegetable oil
1 clove garlic, minced
1 to 2 teaspoons fresh ginger, peeled and minced
1 to 2 teaspoons curry powder
1/3 cup crunchy peanut butter
3/4 cup warm water
2 tablespoons coarsely chopped fresh cilantro
2 tablespoons fresh lime juice

In medium sauce pan, heat the oil over medium-low hear. Add the garlic and ginger and saute for 2 minutes. Add the curry powder and saute for one minute more. Remove from the heat and whisk in the peanut butter and water. Stir in the cilantro and lime juice.

Beef or Lamb, Elaine Walker, Sauces, Slow Cooker or Instant Pot

Slow Cook Spaghetti Sauce

1 lb. hamburger
1/4 c. chopped onion
2 14-oz. cans diced tomatoes
1 28-oz. can crushed tomatoes
2 6-oz. cans tomato paste
1 T. Italian seasoning herbs
1/4 t. basil
2 cloves garlic
1/4 c. brown sugar
1 cube beef boullion

Brown hamburger, drain and add to slow cooker.

Brown onion. Add beef bouillion and a little water. Heat until bouillion is dissolved. Add to slow cooker, along with rest of ingredients.

Cook on low for 6 to 8 hours.

Eggs and Pasta and Legumes, Elaine Walker, Sauces

Quick and Easy Alfredo Sauce

1/4 c. butter
1 c. heavy cream
1 clove garlic, crushed
1 1/2 cups Parmesan cheese, grated (best when grated fresh from block cheese)
dash pepper

Melt butter in medium, non-stick saucepan over medium-low heat. Add cream, a little at a time. Simmer for a few minutes, whisking frequently. Stir in garlic, Parmesan, and pepper, continuing to whisk. Remove from heat when sauce reaches desired consistency. Toss with hot pasta to serve.

Optional: add cooked peas and bacon.

Debbie Allen, Sauces

Marinara Sauce

This is the recipe for using up odd bits of fresh tomatoes from the garden. It’s great in the middle of winter over pasta, vegetables, meats, whatever.

Brown onions in a small amount of olive oil. Peal tomatoes and squeeze out excess water. Add tomatoes to onions. Add salt, pepper, sugar, fresh basil to taste. Bring to a boil and simmer until desired thickness. Add white wine near the end of the cooking period, if desired.

Freeze in various sizes of containers for use when there aren’t any good fresh tomatoes available.

Dorothy Lamalie, Sauces

Honey Pecan Butter

1 stick well chilled butter, cut into 4 pieces
1/4 c. honey
1/3 c. pecans

In food processor blend butter, honey, and pecans until smooth. Scrape bowl as necessary. Makes 3/4 c.

Debbie Allen, Sauces

3-Minute Barbecue Sauce

3/4 c. Karo syrup
1/2 c. ketchup
1/4 c. Worcestershire or soy sauce
1/4 c. prepared mustard
2 t. ground ginger

In bowl stir together Karo syrup and remaining ingredients. Brush on meats or poultry, turning frequently, during last 20 minutes of grilling. Makes about 1-1/2 cups.

Mildred Lamalie, Sauces

Barbecue Sauce

1/2 c. ketchup
1/2 c. brown sugar
1/2 c. vinegar
1 c. water
dash Worcestershire sauce
dash pepper
garlic salt to taste

Simmer over pork or beef. (Cut recipe in half for chicken.)

Debbie Allen, Sauces

Thick Barbecue Sauce

2 medium onions, chopped fine
3/4 c. Coca Cola Classic
3/4 c. ketchup
2 T. vinegar
2 T. Worcestershire sauce
1/2 t. chili powder
1/2 t. salt

Bring everything to a boil; simmer, covered, 45 minutes or until thick. Makes 2 cups.

Debbie Allen, Sauces

Italian Tomato Sauce

2 lbs. ground beef
2 lbs. Italian sausage
3 pork neck bones
3 T. fresh parsley
4 T. fresh chopped garlic
2 T. fresh chopped sweet basil
1 c. Peccorino Romano cheese, freshly grated
1 c. Italian seasoned bread crumbs
3 eggs
olive oil
salt and pepper to taste
2 large cans tomato puree
1 large can tomato paste
1 large can whole or crushed tomatoes
garlic salt

In a large mixing bowl, combine ground beef, parsley, sweet basil, 2 T. garlic, 2/3 c. cheese, bread crumbs, eggs, salt, and pepper. Mix well with your hands. Set aside.

Sprinkle neck bones with garlic salt and fry along with sausage in a good amount of olive oil. You want to seal the flavors, not cook thoroughly.

Place meat in bottom of large saucepan. Form meatballs into a size between a golf ball and a tennis ball. Fry in the same oil, turning the meatballs to brown on all sides. (My Italian friend who shared this recipe pours all the cooking oil into the sauce for extra flavoring. I don’t, because my conscience can’t take it if I add all that oil but it’s up to you.)

Place the meatballs in the saucepan and add the tomato products. Add 2 cans of water and stir gently. Add the remaining garlic to the sauce and stir.

Cook the sauce for at least 3 hours on medium low heat. Stir often (gently). About 30 minutes before serving, add the remaining cheese to the sauce. If the sauce tastes slightly acidic, you can add up to 3 T. sugar.

(My Italian friend was very specific about using basil only for pasta sauce and saving the oregano, etc. for pizza. We like to zip this up a little by adding additional herbs and spices, but either way, this sauce is the real thing, and makes enough for a big family.)