This makes an easy great low fat dipping sauce for shrimp, plan ahead the sauce needs to chill for at least 5 hours

Yield 1 cup

Ingredients:

1/2 cup bottled mild chili sauce (such as Heinz chili sauce)

1/4 cup ketchup

2 tablespoons lemon juice

1/2 teaspoon Worcestershire sauce

3 -6 drops Tabsaco sauce, or to taste

1-2 teaspoons sugar

salt, to taste

Instructions:————————————–

In a bowl combine all ingredients until well blended starting with 1 teaspoon sugar and 3 drops Tabasco, then adjust if needed.

Cover and refrigerate for 5 or more hours.

You will also find this recipe on Recipezazz.com

Photo courtesy of Lori Siade

To save time prepare the ground beef mixture shape into patties cover with plastic wrap and refrigerate up to 24 hours in advance, it is not recommended to add in any extra salt to the ground beef mixture as the dry soup mix already has plenty of sodium, you will need a large skillet to make this

For more gravy increase the beef broth to 3 cups and the flour to 6 tablespoons for a very thick gravy increase to 7 tablespoons

Servings 6

INGREDIENTS:

6 tablespoons oil (may need a little more)

2 large onions, thinly sliced

8 ounces fresh mushrooms, sliced (can use canned drained, fresh is better)

4 tablespoons all-purpose flour (use 5 tablespoons for a thicker gravy)

2 cups beef broth

1 tablespoon  Worcestershire sauce, or to taste

1-2 teaspoon beef bouillon powder, or to taste

1/2 to 1 teaspoon fresh ground black pepper

salt, optional and to taste

HAMBURGERS:

1-1/2 pounds ground beef

1 large egg, lightly beaten

4-6 garlic cloves, finely chopped

1 (1-1/4 ounce) package dry onion soup mix

1-1/2 tablespoons Worcestershire sauce

1/3 cup dry breadcrumbs

1 teaspoon fresh ground black pepper (can use more)

pinch cayenne pepper, optional

INSTRUCTIONS——————————————

In a bowl combine all hamburger mixture together using clean hands until well combined.

Shape into 6 large patties or 8 small patties (at this point you may refrigerate for up to 24 hours).

Heat 2 tablespoons of  oil in a large skillet over medium-high heat.

Add in hamburger patties and brown well for about 3 minutes on each side (do not cook the patties completely) transfer to a plate.

Add in more oil to the skillet (use enough oil to generously coat the bottom of your skillet) add in sliced onions and mushrooms; cook stirring scraping up any browned bits that has accumulated on the bottom of the skillet, cook for about 15 minutes or until the onions are softened adding in more oil if needed.

Add in the flour and stir for 1 minute.

Add in beef broth, Worcestershire sauce and black pepper; bring to a simmer stirring until bubbly and thickened (at this point you may add in the beef bouillon starting with a small amount and adding in more to taste).

Add the browned patties back to the skillet and turn to coat in the gravy.

Reduce heat to low and simmer for about 45 minutes or even 1 hour turning the patties 2-3 times during cooking.

You will also find this recipe on Recipezazz.com

This is a wonderful hot and sweet BBQ sauce, plan a day ahead this sauce needs a 24 hour refrigeration time before using

Notes from our test kitchen; for a smooth sauce place the cooled sauce in a food processor or blender and process until smooth

Ingredients:

2 tablespoon butter

2 tablespoon oil

1 small onion, finely chopped

1 habanero pepper, seeded and finely chopped

4 garlic cloves, minced

3 tablespoons red wine vinegar

1 cup mild chili sauce (such as Heinz chili sauce)

1 cup pineapple juice

1/2 cup crushed pineapple

1/4 cup brown sugar

2 tablespoon lemon juice

2 tablespoons Worcestershire sauce

2 teaspoons dry mustard powder

1 tablespoon Tabasco  sauce (can increase to heat level)

1/2 teaspoon fresh ground black pepper

1 teaspoon seasoned salt, or to taste (can use white salt)

1/2 cup bourbon whiskey

Instructions:————————————

In a saucepan heat oil with the butter over medium-high heat.

Add in onion and saute until tender and transparent (about 5 minutes).

Add in garlic and habanero pepper; cook stirring for about 2 minutes or until softened.

Add in remaining ingredients except the bourbon whiskey; bring to a boil.

Reduce heat to low and simmer uncovered for about 1 hour stirring frequently.

Stir in bourbon whiskey and season with more salt if needed and continue to simmer for another 20 minutes stirring a few times.

Cool to room temperature then refrigerate for minimum 24 hours before using.

This sauce takes  only minutes to prepare, drizzle it over baked taters,  nachos, broccoli and cauliflower… the possibilities are endless!

Serving 6-8

Ingredients:

1 tablespoon butter

1/4 cup light cream (such as half and half, can use milk the cream is better)

1 cup Kraft Cheeze Whiz

2/3 cup lightly packed shredded cheddar cheese

pinch salt

Instructions:

In a small saucepan combine all ingredients and stir over low heat until melted and combined (do not boil).

There is my signature barbecue sauce and some might agree it’s even better that any bottled but must be chilled overnight to blend the flavors… don’t even think about using this sauce the same day it is make it will take on a whole new flavor if left overnight or longer

If you prefer a smoother sauce and less fat omit the oil, chopped onion and garlic, then in the saucepan mix all remaining ingredients together, then add in 1 teaspoon each garlic powder and onion powder and simmer for 1 hour, cool the refrigerate overnight, since the sauce will reduce after 1 hour simmering time the yield is only estimated

If using the onion and garlic powder option any leftover sauce will keep for 6 weeks refrigerated tightly covered in a glass jar

Yield about 2-1/2 cups

INGREDIENTS:

1/4 cup oil

1 medium onion, finely chopped

4 garlic cloves, minced

1 tablespoon plus 1 teaspoon mild chili powder (5 teaspoons)

1/2 teaspoon paprika

1/2 teaspoon seasoned salt or white salt (or to taste)

1 teaspoon fresh ground black pepper

2 cups ketchup

1 cup brown sugar, packed

1/4 cup cider vinegar or red wine vinegar

1/3 cup French’s brand prepared yellow mustard

1/4 cup Worcestershire sauce

3 teaspoons liquid smoke seasoning (please do not omit)

cayenne pepper (optional and to taste)

INSTRUCTIONS:————————————————-

In a medium bowl combine the chili powder with the next 9 ingredients; mix until well blended

Heat oil over medium high heat in a saucepan; add in onions and saute until transparent (about 3-4 minutes.

Add in garlic; cook stirring for 2 minutes.

Add in the sauce mixture; bring to a boil over medium stirring.

Reduce heat to low then season with cayenne pepper if desired and simmer uncovered for about 1 hour (if you have a splatter screen then use it to cover the pot).

Cool then refrigerate for 24 or more hours before using.

You will also find this recipe on Recipezazz.com

This is the perfect consistancy to hold onto any pasta…

Start with 1 cup Parmesan cheese and add in more if desired, for extra cheese flavor 1/2 cup shredded mozzarella cheese may be mixed in at the end of cooking that is optional I like to add it in, this sauce does not reheat well it is best if used when made

Yield about 2-1/3 cups

INGREDIENTS:

1/2 cup butter, cubed

3  garlic cloves, minced (use large cloves)

3 teaspoons all-purpose flour

1/4 to 1/2 teaspoon fresh ground black pepper (more to season at the end of cooking)

pinch cayenne pepper

2 cups heavy (35%) whipping cream

1 cup shredded Parmesan cheese (can use more)

salt or seasoned salt

1/2 cup lightly-packed shredded mozzarella cheese (optional)

INSTRUCTIONS:——————————————————-

In a medium saucepan melt butter over medium heat until sizzling.

Add in garlic; cook stirring constantly for 2 minutes (do not allow the garlic to burn).

Add in flour, black pepper and cayenne pepper; stir for 1 minute.

Add in the whipping cream; bring to a light simmer stirring, then simmer for about 2 minutes (careful the cream does not boil over the pot remove from element if it boils to high).

Reduce the heat to low; stir in the Parmesan cheese; cook stirring for about 2 minutes (at this point you may mix in the mozzarella cheese until melted but do not boil).

Season with salt and more black pepper.

You will also find this recipe on Recipezazz.com