Category Archives: Sauces

Copycat Chick-fil-a Sauce

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copycatchickfilasauce

Copycat Chick-fil-a Sauce

If you like Chick-fil-a sauce like I do, you need to try this.  It is spot on and delicious!!

  • 1/2 cup mayonnaise
  • 2 teaspoons prepared mustard
  • 1 teaspoon lemon juice
  • 2 tablespoons honey
  • 1 tablespoon smoky BBQ sauce (I used Bull’s Eye Original)

Whisk all ingredients together.  Enjoy!

“God is our refuge in times of trouble.”

Hot Fudge Sauce

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hotfudgesauce

Hot Fudge Sauce

This is so easy to make and so yummy!

  • 1 cup unsweetened cocoa powder
  • 1 cup sugar
  • 1 cup heavy cream
  • 1 stick salted butter, cut into pieces
  • 1 tablespoon vanilla, opt.

In medium saucepan, gently whisk together the cocoa powder and sugar.  Whisk in the cream, then turn the heat to medium and whisk it as it warms up.  When the mixture starts to heat up, add the butter and stir it in to melt.  Then when the mixture is nice and hot, add the vanilla and stir it to combine.  Let the sauce cool in the pan for 5 minutes, then transfer it to a mason jar.  Store it in the fridge (it will become solid as it cools).

To serve, scoop out the amount you need and place it in a microwave-safe bowl.  Heat it for 20 seconds, then stir and heat for another 10 seconds or until the sauce is warm.

Serves 8.

“Ask God to free you from your fears.”

World’s Best Lasagna

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worldsbestlasagnaWorld’s Best Lasagna

The sauce for this recipe is outstanding.  Make it a day ahead for the flavors to develop.  And it can also be used for many other pasta dishes.

For sauce

  • 1 lb. sweet Italian sausage
  • 3/4 – 1 lb. ground beef
  • 1/2 cup minced onion
  • 2 cloves garlic, crushed
  • 1 (28-oz.) can crushed tomatoes
  • 2 (6-oz.) cans tomato paste
  • 1 (15-oz.) can tomato sauce
  • 1/2 cup water
  • 2 tablespoons sugar
  • 1 1/2 teaspoons dried basil
  • 1/2 teaspoon fennel seeds
  • 1 teaspoon Italian seasoning
  • 1 3/4 – 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 2 tablespoons chopped fresh parsley

For lasagna

  • 12 lasagna noodles
  • 16 oz. ricotta cheese (I used 32 oz.)
  • 1 egg (I used 2)
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon salt
  • 16 oz. sliced or shredded mozzarella cheese
  • 3/4 cup grated Parmesan cheese

1.  In a large, heavy pot, cook sausage, ground beef, onion and garlic over medium heat until well-browned.  Stir in crushed tomatoes, tomato paste, tomato sauce and water.  Stir in sugar, basil, fennel seeds, Italian seasoning, salt, pepper and parsley.  Simmer, covered, for 1 1/2 hours, stirring occasionally.

2.  Bring a large pot of lightly salted water to a boil.  Boil lasagna noodles for 8 to 10 minutes.  Drain noodles and rinse with cold water.  In a mixingt bowl, combine ricotta cheese with egg, parsley and salt.

3.  Preheat oven to 375 degrees.

4.  Spread 1 1/2 cups of meat sauce in the bottom of a 9 x 13-inch baking dish.  Arrange 6 noodles lengthwise over meat sauce.  Spread with one half of the ricotta cheese mixture.  Top with half the mozzarella cheese.  Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese.

Continue layering:  1 1/2 cups sauce, 6 noodles, remaining ricotta cheese, 1/4 cup Parmesan, 1 1/2 cups sauce, remaining half of mozzarella and 1/4 cup Parmesan.

Cover with foil; to prevent sticking, spray foil with cooking spray so cheese doesn’t stick to the foil.

Bake for 25 minutes.  Remove foil, and bake an additional 25 minutes.  Cool 15 to 20 minutes before serving.

Serves 12.

Makes 7 cups sauce.

(I didn’t use all the sauce or all the ricotta mixure.)

“The true test of our character is what we do when no one is watching.”

Coney Sauce

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coneysauceConey Sauce

This makes a large batch, but I like to freeze it so I have it for a quick meal.

  • 3 lbs. ground beef, browned and drained
  • 1 (28-oz.) can tomato puree
  • 1 cup chopped onion
  • 2 tablespoons chili powder
  • 1 1/2 tablespoons mustard
  • 1 1/2 tablespoons Worcestershire sauce
  • 1 tablespoon salt
  • 1 tablespoon pepper, opt.
  • 1 teaspoon garlic powder

Brown and drain grease off beef.  Add the rest of the ingredients.  Bring to a boil and then turn down to simmer, cover and cook for about an hour.

Makes enough sauce for about 20 hot dogs.

* When I brown my ground beef, I use a fork to break it up.  A fork makes it very fine and you don’t have clumps of beef.

“One day God will put everything right.”

 

Cranberry Gel

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Cranberry Gel

Thanksgiving is coming and this will definitely be on my table.

If you don’t like whole cranberry sauce, try this.  If you cook this until thick, you can put it in a jar and chill.  When time to eat, slide out of jar and slice.  Or the way I love it is cooked slightly less than thick and then slather it on biscuits.  Yum!

  • 4 cups fresh cranberries
  • 1 cup water
  • 2 cups sugar

In medium saucepan, over medium heat, add berries and water.  Cook until berries pop, then push through a food mill.  (Or leave whole, if you prefer)  Return to pan and add sugar.  Bring to a boil and cook until desired thickness.

Put in jars and refrigerate.  Or serve in a beautiful glass bowl.

“The anchor of God’s faithfulness holds firm in the strongest storms.”

Poached Salmon / Cucumber Sauce

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Poached Salmon / Cucumber Sauce

This is a fantastic recipe from Julia Child.

  • Salt
  • Wine vinegar
  • 6 salmon steaks or fillets (6 to 8 oz. each)

Measure 3 inches of water into a wide saucepan.  Add 1 1/2 teaspoons of salt and 3 tablespoons wine vinegar for each quart of water, and bring to boil.  Slide in the fish.  Bring to just below the simmer, and maintain the water below the simmer throughout the cooking – that is, the water is shivering and almost but not quite bubbling.  (If the water actually boils the fish may break apart.)

Cook 8 minutes for salmon that is 1/2″ thick.  Fish is done when the flesh has turned from translucent to opaque and, rather than feeling squashy to the touch like raw fish, it feels lightly springy.  It should still be juicy.  Fish that is resistant and flaky is overdone.

When removing fillets from the water, use a slotted spatula and blot on a paper towel before serving on a warm plate.  Serve with Cucumber Sauce.

Cucumber Sauce

  • 1 cucumber
  • 1/4 teaspoon salt, sugar, and wine vinegar
  • 1 cup sour cream
  • 2 to 3 tablespoons minced fresh dill or 2 to 3 teaspoons dill weed

Peel the cucumber and halve it lengthwise; scoop out the seeds with a teaspoon.  Cut the halves into quarters and the quarters into crosswise pieces 2 inches long.  Finally cut the quarters into matchstick julienne, stack the julienne, and cut into dice.

Toss the cucumber in a bowl with the salt, sugar, and vinegar.  Let stand 5 minutes or so, then fold in the sour cream.  Season carefully to taste, and fold in the dill.

Makes 6 servings.

“Compassion helps to heal the hurts of others.”

Roasted Shrimp Cocktail / Cocktail Sauce

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Roasted Shrimp Cocktail / Cocktail Sauce

This is the most delicious shrimp cocktail!  And the sauce is the best too.

For the shrimp:

  • 2 lbs. (12 to 15 count) shrimp
  • 1 tablespoon good olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

For the cocktail sauce:

  • 1/2 cup Heinz chili sauce
  • 1/2 cup Heinz ketchup
  • 3 tablespoons prepared horseradish
  • 2 teaspoons freshly squeezed lemon juice
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon Tabasco sauce

Preheat the oven to 400 degrees.

Peel and devein the shrimp, leaving the tails on.  Place them on a sheet pan with the olive oil, salt, and pepper and spread them in one layer.  Roast for 8 to 10 minutes, just until pink and firm and cooked through.  Set aside to cool.

For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and Tabasco.  Serve as a dip with the shrimp.

Serves 6 to 8.

“Feeding on God’s Word keeps us strong and healthy in the Lord.”