¾ cup plain Greek yogurt (nonfat works great)
¼ cup mayonnaise
1 tablespoon prepared horseradish
1 tablespoon lemon juice
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
1 teaspoon hot sauce, more or less to taste
1 teaspoon pickle juice (dill or sweet)
1½ teaspoons Cajun seasoning
Whisk all ingredients together; add additional hot sauce, lemon juice, etc. if desired. Best if chilled 30 minutes before serving.
Showing posts with label SAUCES. Show all posts
Showing posts with label SAUCES. Show all posts
Come Back Sauce
1 cup Duke’s mayonnaise
1/4 cup Heinz ketchup
1/4 cup chili sauce
1 heaping teaspoon Dijon mustard
1 teaspoon onion powder
1/2 teaspoon garlic powder
2 teaspoons Worcestershire sauce
1 teaspoon ground black pepper
1/4 teaspoon Tabasco sauce
1/4 cup light olive oil
juice of one lemon
Mix all ingredients well and store in refrigerator overnight; it needs to sit to let the flavors become “acquainted”. hey shouldn’t rush into marriage.
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1/4 cup Heinz ketchup
1/4 cup chili sauce
1 heaping teaspoon Dijon mustard
1 teaspoon onion powder
1/2 teaspoon garlic powder
2 teaspoons Worcestershire sauce
1 teaspoon ground black pepper
1/4 teaspoon Tabasco sauce
1/4 cup light olive oil
juice of one lemon
Mix all ingredients well and store in refrigerator overnight; it needs to sit to let the flavors become “acquainted”. hey shouldn’t rush into marriage.
source
Caramel Ice Cream Dessert
There are three parts to this dessert:
crumbled cookie
half-gallon vanilla ice cream
caramel sauce.
Crumbled Cookie
1 1/3 cup plain flour
2/3 cup quick-cooking oats, uncooked
2/3 cup firmly packed brown sugar
2/3 cup finely chopped pecans
2/3 cup melted margarine
Combine all ingredients and pressed into lightly greased 15x10x1 jellyroll pan. Bake at 350 for 12 minutes, until lightly browned; remove to wire rack. Cool and crumble.
Caramel Sauce
1 cup firmly packed brown sugar
1 stick margarine
¼ cup evaporated milk
Combine all ingredients and bring to a boil over medium heat (stir constantly). Boil 3 minutes, then cool.
In lightly greased 9x13 glass dish aprinkle half of crumbled cookie, drizzle with half of caramel sauce, spread slightly softened ice cream over sauce, sprinkle the rest of the crumbled cookie, and drizzle with remaining caramel sauce. Cover and freeze until firm.
The caramel sauce is great on it’s own as a topper for ice cream or pound cake!
crumbled cookie
half-gallon vanilla ice cream
caramel sauce.
Crumbled Cookie
1 1/3 cup plain flour
2/3 cup quick-cooking oats, uncooked
2/3 cup firmly packed brown sugar
2/3 cup finely chopped pecans
2/3 cup melted margarine
Combine all ingredients and pressed into lightly greased 15x10x1 jellyroll pan. Bake at 350 for 12 minutes, until lightly browned; remove to wire rack. Cool and crumble.
Caramel Sauce
1 cup firmly packed brown sugar
1 stick margarine
¼ cup evaporated milk
Combine all ingredients and bring to a boil over medium heat (stir constantly). Boil 3 minutes, then cool.
In lightly greased 9x13 glass dish aprinkle half of crumbled cookie, drizzle with half of caramel sauce, spread slightly softened ice cream over sauce, sprinkle the rest of the crumbled cookie, and drizzle with remaining caramel sauce. Cover and freeze until firm.
The caramel sauce is great on it’s own as a topper for ice cream or pound cake!
Donna’s Carolina Barbeque Sauce
2 cups apple cider vinegar
1 cup yellow mustard
1 1/3 cup brown sugar, packed
1 small onion, finely chopped
1 tsp whole mustard seed
1 T worcestershire sauce
¼ tsp salt
½ tsp coarsely ground black pepper
½ cup sugar, optional
Combine all ingredients and simmer slowly.
1 cup yellow mustard
1 1/3 cup brown sugar, packed
1 small onion, finely chopped
1 tsp whole mustard seed
1 T worcestershire sauce
¼ tsp salt
½ tsp coarsely ground black pepper
½ cup sugar, optional
Combine all ingredients and simmer slowly.
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