Hot Sauce Love

It is Barbeque season again, and it is time to dig out those great barbeque sauce for chicken recipes!

You don’t have to buy bottled sauce when you can easily make your own at home, and I think it tastes much better.

Here is a great Barbeque Sauce for Chicken, but it can be used for all other meats as well.

Ingredients:

1 cup of ketchup (your favorite brand)

1 tablespoon of lemon juice

3 tablespoons of honey

dash or two of hot pepper sauce (adjust this to your taste)

Mix the ingredients together and brush on your chicken or other meat in the last 10 minutes of broiling or barbequing. You can use this as a marinade as well, but make sure to discard the sauce after use.

As always, you want to make sure with chicken that you handle it properly. If you had raw chicken on your cutting board or counter, make sure to wash right away with hot soapy water, including your hands. There are many bacteria’s that can make us sick on raw poultry.

Make sure to thaw chicken in the fridge rather than on the counter, especially in the hot weather.

Once the pink has gone from inside the chicken, then you know it is done, but you can use a meat thermometer if you are not sure.

If you prefer vinegar based barbeque sauce.. then try this quick one.

1 cup cider vinegar

1 tablespoon salt

1/2 teaspoon cayenne pepper

1 teaspoon crushed red pepper flakes

1 tablespoon brown sugar

In a small bowl, combine the vinegar, salt, cayenne pepper, crushed red pepper flakes and brown sugar. Mix well This makes a great barbeque sauce for chicken as well.

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One vegetarian favorite is the chili. A true chili vegetarian recipe cook however, knows that there is more to just randomly adding any kind of chili pepper. There are some things that you need to take into consideration with your chili vegetarian recipe.

Know Your Chili

The amount of chili in your recipe will depend mainly on your capacity to withstand its hotness. The question however is how to find out if there is too much in your chili vegetarian recipe. One basic step is to know your chili peppers. It is a fact for example that bell peppers and pimiento provide no hot taste at all so you can basically add as much as you want in a dish. Habanero and santaka chilies however are among the hottest so you would do well to add moderate amounts in your chili vegetarian recipe. The famous jalapenos are only about moderately hot and are often the favorite ingredients in a chili vegetarian recipe.

Rev Up on Moderately Hot

Increase chili peppers in the middle or lower range of hotness if you can’t take habaneros that are too hot. It is a fact that a chili vegetarian recipe is packed with full flavor which means that you need less of salt, sugar or other sources of flavor which are not healthy in large amounts.

Chilies have also health benefits like the antioxidants that can help clean up your system. They are also natural pain killers that do not dull all of your vital senses.

Handle Chilies Properly

Chilies can burn the skin. Handle chilies only with your bare hands if you only have a small quantity to cut. Handling lots of chilies for a flavorful chili vegetarian recipe can burn your skin. It makes better sense to use cooking gloves with lots of hot chilies. Make sure too that the juice of chili peppers never find its way into your eyes. Chili juice on your eyes can be a very painful experience. You can also keep your skin and hands off chili peppers by grinding them instead.

Manage the Heat

Remove the chili seeds and the white membrane before cutting and adding the chili to your recipe if you’re not too keen about its hotness. Tomato sauce is also said to be effective in helping lessen the hotness of chili.

Avoid beer and other beverages if the chili is already heating up your tongue. While people still popularly use water to kill the fire of a chili recipe, yogurt and milk seem to be more effective.

Mix with Other Tastes

Your chili vegetarian recipe would taste best with garlic, beans, tofu, onions and tomatoes. Just make sure that you mix your ingredients well so that the chili flavor does not stick in just some parts of the recipe but watch out for burned ingredients. Experts advise though that ingredients shouldn’t be mixed all at once since this could kill the hot taste. Sauté the spices gradually to release the chili oil that holds the secret to its hot taste. Depending on the dish, you can serve a chili dish the next day to give time for flavors and tastes to mix.

Life of Adventure

I got this recipe many years ago from a Home Economics teacher.  It is an excellent dish for those who like things spicy.  For the uninitiated, use less chili powder.  This is a good dish for pitch-in meals, potlucks, church socials, etc. as it feeds several.  It is also just a good family dish.  It makes a great meal when you add a salad.   For dessert serve something light and cool like the Pineapple Mallow recipe below.

CHILI LASAGNA

1 pkg lasagna noodles

1 lb ground beef

1/2 cup chopped green bell pepper

1/2 cup chopped onion

1 can diced tomatoes with the juice

1/4 cup chili powder

3 8-oz cans tomato sauce

1 tsp salt

1/4 tsp black pepper

1 pkg (8-oz) cheese slices, cut into strips

Cool lasagna noodles according to the package directions and drain well.

Preheat oven to 350 degrees.

Saute beef, bell pepper, and onion in a skillet for 10 minutes or until the beef is browned and the veggies are crisp tender. Drain. Return mixture to the pan and add the tomatoes, tomato sauce, chili powder, salt, and pepper. Stir and set aside. In a 13 x 9-inch baking pan, arrange a layer of lasagna noodles. Put a layer of the meat mixture then a layer of cheese over the noodles. Repeat the layers, ending with cheese. Bake at 350 degrees for 40 minutes or until heated through and bubbly.

REFRIGERATOR PINEAPPLE MALLOW

1 lb marshmallows

1/2 cup milk

1 #2 can crushed pineapple

1 pint heavy cream, whipped

1/2 cup chopped walnuts

1 1/3 cups Graham cracker or vanilla wafer crumbs

Melt marshmallows in milk over hot water. Add crushed pineapple and cool; then add whipped cream and walnuts. Line a 13×9-inch pan with 1 cup of crumbs. Pour the pineapple mixture in. Sprinkle remaining crumbs over top. Let stand in refrigerator overnight. Cut in squares and serve with additional whipped cream, topped with a maraschino cherry.

To Freeze: Prepare pan by lining with aluminum foil. Then proceed as above. When thoroughly chilled, wrap pan completely in foil, seal and freeze.

To Prepare Frozen Dessert for Eating: Remove outer wrapping of foil. Let stand 1 1/2 hours in refrigerator before serving.

Enjoy!

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ARTICHOKE FRITTERS WITH REMOULADE SAUCE

Makes 40

REMOULADE SAUCE

- 1 cup mayonnaise

- 1 teaspoon Dijon mustard

- 1/2 teaspoon anchovy paste

- 1 tablespoon minced capers

- 1 tablespoon minced cornichons (French gherkin pickles)

- 1 tablespoon minced parsley

- 1 tablespoon minced fresh chives

- 2 teaspoons fresh lemon juice

FRITTERS

- 1/4 cup fresh lemon juice

- 5 large artichokes

- 1 cup all purpose flour

- 1 teaspoon baking powder

- 1 cup ice water

- 1 quart vegetable oil, for deep-frying

Step 1

Make the remoulde sauce: In a bowl, combine the mayonnaise, mustard, anchovy paste, capers, cornichons, parsley, chives and lemon juice with 1/2 cup of water. Whisk to blend well. Cover and refrigerate until serving time.

Step 2

Make the fritters. Pour the lemon juice into a large nonreactive saucepan with about 2 quarts of water.

Step 3

Trim each artichoke by snapping off the stem; bend back and pull off the tough outer dark green leaves. Using a serrated stainless steel knife, cut off the top two thirds of the artichoke, leaving about 1.5 inches of the heart. Pare away the bases of the dark green outer leaves. As you trim each artichoke, drop immediately into the acidulated water to prevent discoloration.

Step 4

When all the artichokes are in the saucepan, bring to a boil over high heat. Reduce the heat to moderate and boil until the artichoke hearts are tender, 20 to 25 minutes. Let the hearts cool in the cooking liquid to retain their color. (The artichokes can be cooked 1 day ahead and refrigerated in their cooking liquid overnight.)

Step 5

when cool, remove the artichokes from the liquid and cut each heart into eights. Remove the hairy choke and drain well.

Step 6

In a medium bowl, combine the flour and baking powder with the ice-water. Blend thoroughly.

Step 7

In a deep-fryer or large deep saucepan, heat the oil to 400 degree celsius. One by one, dip each piece of artichoke into the batter and add to the hot oil. Fry in batches without crowding until crisp and brown, about 3 minutes. Drain on paper towels. Serve the fritters hot with the remoulde sauce for dipping.

* This article has been brought to you by Golfera Foods which is a major Italian Food Retail chain present internationally. Our website has a dedicated section for recipes.

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Alfredo sauce is one of my very favorite toppings for pasta. There are many types of boring alfredo sauce, but the recipe included below is a very delicious version of alfredo sauce. I hope you enjoy this alfredo sauce recipe.

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Ingredients

1 medium onion, minced

1/2 cup (1 stick) butter

1/2 cup all-purpose flour

1 cup hot milk

1/2 cup grated Parmesan

1 pound penne pasta

1 (8-ounce) package frozen peas, blanched in salt water

Salt and white pepper

Directions

Bring a pot of water to boil for the pasta.

For the sauce, melt butter in a saucepan which will be large enough to accommodate the pound of cooked pasta, and saute onion until it becomes translucent. Mix in the flour to make a roux. Gradually add milk and allow thickening over low heat. Remove from heat and whisk in Parmesan. Immediately cover surface of sauce with a sheet of plastic wrap and set aside briefly.

Boil the pasta until al dente and drain. Add the cooked pasta and the blanched peas to the pan containing the sauce and fold to coat pasta. Season with salt and pepper, as needed.

Alfredo Sauce:

1 pint heavy cream

1/2 cup (1 stick) unsalted butter, softened

1 cup freshly grated Parmigiano-Reggiano

Freshly cracked black pepper

Chopped fresh flat-leaf parsley, for garnish

To prepare alfredo sauce: Heat heavy cream over low-medium heat in a deep saute pan. Add butter and whisk gently to melt. Sprinkle in cheese and stir to incorporate. Season with freshly cracked black pepper. In a large stockpot, cook pasta in plenty of boiling salted water for 3 minutes. Quickly drain the pasta and add it to the saute pan, gently toss the noodles to coat in the alfredo. Transfer pasta to a warm serving bowl. Top with more grated cheese and chopped parsley. Serve immediately.

Alfredo Sauce Recipes | Alfredo Sauce Recipe