Sauces/ Dips / Syrups/ Marinades and More

Dips:

Apple Dip

1 8oz Cream Cheese (must be really soft, do not use lite or non fat)

3/4 c Brown Sugar

1 tbl vanilla

-chopped peanuts (optional)

Whip until well creamed

Guacamole

2 Ripe Avoados
1/2 Red onion
1-2 Serrano Chilies (minced to = 1/2 c Remove stems and seeds)
2 tablespoons cilantro minced
1 tbl fresh lime or lemon juice
1/2 tsp coarse salt
a dash of freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed
May the avocado.  Add the chopped onion, cilantro, lime, salt and pepper.  Mash together.  Chili peppers vary in their hotness.  Start with a half of one chili pepper and add to the guacamole to your desired degree of hotness.  Keep the tomatoes separate until ready to serve.  Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it.  Refrigerate until ready.  Just before serving, add the chopped tomatoes to the guacamole and mix.

Marinades:

Roast and BBQ Marinade

(cut roast into thick lunch meat size slices)

2 C Soy Sauce

2 C Sugar

4 tbl vegetable oil

4 tbl Sesame Seed oil

1 tsp Ginger

1 tsp Garlic

1/2 tsp black pepper

1/2 tsp red pepper/ cayenne 

Green onions chopped

Mix together and put meat in the sauce.  Soak overnight and then BBQ the meat

Sauces:

Cranberry Sauce

4 pkg Fresh Cranberries (3 lbs)

3 c water

6 c sugar

Cook together until mushy.  Run through strainer. Put in sauce pan and add sugar.  Barely bring to a boil and then transfer to a bottle.

Meat Loaf Sauce
1/4 C Katsup
4 tbl Brown Sugar
1 tsp mustard
Dash of dried Nutmeg
Mix together and Heat. May desire a touch of sage

Syrup:

Sticky Caramel Syrup 

1 cup brown sugar 

1 cup heavy cream 

1 cup corn syrup 

In a saucepan over medium low heat, add all of the ingredients. Whisk until sugar begins to dissolve and mixture creates a syrup. Keep the mixture on low heat until ready to serve. Store in the fridge in an airtight container.

Maple Syrup

Moms 

2 Cups White Sugar

1 1/2 C Water

1/3 C light corn syrup

1 tsp maple extract

2 tsp vanilla extract

Heat sugar, water and corn syrup until sugar dissolves.  Add vanilla and maple extract.

Buttermilk Syrup

1 c butter

1 1/2 c sugar

1 c buttermilk

dash of salt

Combine and boil for 1 min.  watch that it doesn't boil over.  Remove from heat.

Wisk in 1 tsp vanilla flavoring

1 tsp maple flavoring 

1 tsp baking soda

*When you add the baking soda the amount of syrup triples!

More:

Stabilized Whipping Cream 
1 teaspoon unflavored gelatin (like Knox)
4 teaspoons cold water
1 cup heavy cream
1/2 cup powdered sugar 
1 teaspoon vanilla extract

Place cold water in small bowl and sprinkle gelatin over it. Let sit for 5 minutes. 

While it's sitting, place heavy cream, powdered sugar, and vanilla in the bowl of a stand mixer with the whisk attachment. 

Once gelatin is set, place bowl in microwave and heat until gelatin turns to liquid, about 10 seconds.

Turn mixer on to start beating cream. Let it run for about 1 minute and then with the mixer on high, very slowly pour the melted gelatin in, in a small steady stream.

Continue beating cream until you reach medium-stiff peaks. Spread or pipe whipped cream as desired.

Sweetened Condensed Milk
1/2 c Warm water
1 c +2 tbl instant milk
3/4 C sugar
Mix until smooth.  May have to heat to dissolve sugar. 

Homemade Buttermilk Syrup

Ingredients

• 1/2 cup butter
• 1 cup sugar
• 1/2 cup buttermilk
• 1 tablespoon Light Karo Syrup
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract

Instructions

• Combine the butter, sugar, buttermilk, and Karo syrup in a pot and bring to a boil for 2-3 minutes, stirring frequently.
• Add the baking soda and vanilla and stir till combined. The color of the syrup will turn to a light golden brown. Remove from the heat and continue to stir till the syrup thickens. Let it cool and serve immediately, or store in fridge in an air tight container. (you can warm it up in the microwave)

Notes

*Make sure to use a pot with higher sides because the syrup will foam up to double it's size.

 

The Best Hot Dog You Will Ever Eat (JDawgs Special Sauce Copycat)

Three things make this The Best Hot Dog You Will Ever Eat: A quality bun, diagonal cuts before grilling, and the Special Sauce. It's so easy, you will be making this all summer! Invite me to your barbecue please! 

Prep Time5minutes mins

Cook Time10minutes mins

Total Time15minutes mins

Course: Main Course

Cuisine: American

 

Servings: 6 Servings

 

Calories: 188kcal

Author: The Food Charlatan

Ingredients

For the sauce:

• 3/4 cup ketchup
• 3/4 cup brown sugar
• 1 tablespoon BBQ sauce I used Sweet Baby Rays
• 1/4 cup honey
• 1 teaspoon cider vinegar
• 1 & 1/2 teaspoons Worcestershire sauce
• 1/2 teaspoon onion powder
• dash black pepper

To assemble:

• large all-beef or Polish hot dogs Costco has the best!
• large buns The ones at Costco fit perfectly
• butter
• white onions
• sauerkraut
• pickles
• banana peppers

Instructions

• To make the sauce, combine all ingredients in a small saucepan and set over high heat. Stir occasionally until the mixture barely starts to bubble, then remove from heat.
• Let cool completely. I like it to be room temperature, but you can chill it if you want.
• When you are ready to cook the hot dogs, set your grill to medium heat.
• Use a sharp serrated knife to make diagonal cuts in the hot dog a little more than halfway through. You want the cuts to make large W's all the way down the dog. See photos.
• Grill the dogs until they are as black as you want them. Should take about 3-5 minutes per side. Don't forget to flip them halfway. The dogs will curl into a smiley face because of the cuts. It's because they're so happy that you get to eat them.
• Butter the inside of the buns and place on the grill. Leave them for just a minute or so, until they get slightly crispy on the edges. Don't overdo it or the bun will turn stale.
• Place the hot dog in the bun and top with tons of special sauce and any other desired toppings. If you are not eating right away, you can wrap the dog and the bun in foil to keep warm, like they do at JDawgs.

  Copycat Chili's Queso Dip (Slow Cooker)

  I can't tell you exactly how much of this queso dip I can eat in one sitting, because I would never be able to look you in the eye again! This is a copycat of the queso dip recipe served at Chili's, made in the slow cooker or on stove top. It's absolutely addictive and perfect for game day! 

  Prep Time5minutes mins

  Cook Time1hour hr

  Total Time1hour hr 5minutes mins

  Course: Appetizer

  Cuisine: American

   

  Servings: 10

   

  Calories: 349kcal

  Author: The Food Charlatan

  Ingredients

  • 32 ounces Velveeta cheese
  • 2 (15-oz) cans no bean chili*
  • 2 cups whole milk
  • 6 tablespoons lime juice juice from 3 limes
  • 3 tablespoons chili powder
  • 2 tablespoons paprika
  • 2 tablespoons cumin
  • 1/2 teaspoon cayenne pepper
  • tortilla chips
  • chopped onions to garnish, optional
  • chopped cilantro to garnish, optional
  • lime wedges to garnish, optional

  Instructions

  Slow Cooker Instructions:

  • Chop the Velveeta into chunks. Add it to a slow cooker. Add all the other ingredients (except garnishes..and tortilla chips. Did I have to say that? :)
  • Place the lid on top and set to high heat for 1 hour. Stir once halfway through. Or you can cook it on low for 2-3 hours, stirring once halfway through. The longer it sits, the more time the flavors have to marry, so feel free to make this ahead of time! It reheats in a jiffy (microwave, stove top, or in the slow cooker).
  • Serve with tortilla chips and garnishes!

  Stove Top Instructions:

  • Chop the Velveeta and add to a large pot. Add all the other ingredients and turn the heat to low. Stir frequently until it's all melted. Serve with chips and garnishes!

  Notes

  *My sister Laura has been making this dip for years, and she says Wolf brand no bean chili is the best. I live in CA and couldn't find it at the store, so I used Hormel and it was delicious!

  This basic recipe can be found all over the internet, but I think it might have come from this Top Secret Restaurant Recipes Cookbook. Not 100% on that! My sister Laura gave me the recipe for her version. 

  
  

Puerto Rican

Puerto Rican Rice and Beans

added by rosa rivera

This is a traditional dish all Puerto Ricans could relate to, it's very good and flavorful and could be eaten with pork chops or fried chicken or any other meat.

Cook time: 1 Hr  Prep time: 20 Min  Serves: AROUND 6 OR 7

Ingredients

PUERTO RICAN RICE AND BEANS

3 c long grain rice, uncooked

1 can(s) tomato sauce 8 oz

1/3 c corn oil for cooking

1/2 c boneless smoked ham

1/4 c pimento olives

2 bouillon cubes chicken flavor

1 qt chicken stock

1 c water

2 pkg spanish seasoning w/ culantro and achiote ,annato

1 medium onion

1 small green pepper

1 small red bell peppers

3 clove garlic

1 bunch cilantro leaves

1 1/4 Tbsp adobo powdergoya w pepper

1 can(s) sweet pimento copped

Directions

1. First cut in cubes the smoke ham.

2. Put aside chopped onion, red and green pepper, also mince garlic.

3. In a cast iron pot about 4 quarts, put oil when hot put in ham let cook for 3 minutes then add onions, peppers and garlic. Also chop cilantro and put in pot to cook at medium heat.

4. When tender add tomato sauce ,the sazon seasoning and adobo, pimento olive and the 2 cans of pink beans or small red beans stir put in the rice and chicken bouillon and chicken stock, make sure it does not have too much liquid.

5. Cook in low heat cover tight or put aluminum first and cover and let cook for 30 minutes. When liquid is absorbed take large spoon for moving rice around and do it a few times.

6. Then cover and cook for another 30 minutes. You will be smelling the aroma of your rice. Uncover and stir again and taste the rice to see if grain is fully cooked. If so cover shut the stove and now you are ready to enjoy your delicious Puerto Rican rice and beans. You could make pork chops or chicken and salad on the side. You won't regret doing this dish, bon appetite. Serves 8 or more depending on how you serve.

7. This dish goes good with my flan as a dessert. Whatever you serve it with - enjoy my authentic Puerto Rican rice and beans!

PUERTO RICAN RICE AND BEANS (HABICHUELAS GUISADAS)

INGREDIENTS

• 1 tablespoon oil
• 2 heaping tablespoons sofrito
• 8 ounces tomato sauce
• 2 cans (15-16 ounces) kidney, red or pink beans, drained and rinsed
• 1 1/2 cups (12 ounces) water
• 1 packet Sazón with Coriander and Annatto (Culantro and Achiote)
• 1 packet ham flavor (I use Goya Jamón) (optional)
• 1 teaspoon adobo (I use Goya)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• Ground black pepper, to taste
• 2 tablespoons Manzanilla or Spanish pimento-stuffed olives
• 1/2 pound potatoes, peeled and diced into large chunks
• Cooked white rice, for serving

INSTRUCTIONS

1. In a medium caldero, sauté sofrito in oil 2-3 minutes over medium heat.
2. Add tomato sauce, beans, water, sazón and ham packet. Season with pepper, adobo, garlic powder, oregano and stir. Taste and adjust spices according to your liking. Broth should be slightly salty since the potatoes will absorb much of the flavor.
3. Add potatoes and olives and bring to a boil. Reduce heat to low and simmer until potatoes are cooked through, about 30 minutes or so, depending on their size. Serve over hot rice.

NOTES

If sofrito is not something you are familiar with, there are a few options. Sofrito is the base for many Puerto Rican dishes.

1. See if a local Hispanic store sells it.
2. Goya brand makes a prepared version that your regular grocery store may carry, but choose the green jar that says "Recaito" instead of “Sofrito.” If they only have the “Sofrito,” decrease the amount of tomato sauce in the recipe by about half.
3. Make your own. If you cannot find all of the ingredients, use what you can and it will still turn out tasty!

White Rice

Feeds 2 people

3 c rice

2 1/2 cups water

1/2 tbl oil

Salt to taste

Put water, oil and salt.  When water is boiling turn the heat to low and add rice.  Cover and check every 15 mins.  

Arroz con Gandules

This is a Puerto Rican favorite, present at almost every meal. The earthy taste of gandules (pigeon peas) is combined with sofrito and rice for a perfect side dish.

Ingredients

• 2 cups long grain white rice
• 2 cups water
• 1 1/2 cups chicken stock
• 1 tsp sazon Goya brand
• 1 onion small, diced
• 1/4 cup bacon thick, diced
• 1/2 tsp salt
• 15.5 oz gandules 1 can (pigeon peas)
• 1 Tbsp olive oil
• 1 Tbsp parsley chopped

Instructions

1. In a 6 qt pan on medium heat saute onions and bacon in olive oil oil for about 5 minutes. Add the gandules and stir quickly for about 3 minutes Immediately add the rice, sazon, water and broth.
2. Bring to a boil. Turn heat down to medium and cover.Cook for approximately 20-25 minutes. Fluff, sprinkle with parsley and serve.

Recipe Notes

To make your own sazon, follow this easy procedure:

1. 1 Tbsp. of each ingredient below. Mix well and store in a sealed jar in a dark place.
2. Kosher salt, turmeric, white pepper, ground coriander, ground annato *, garlic powder and oregano
3. Mix well and store in a sealed jar in a dark place.

**You can freeze the guandules in a little water if you make a half recipe. 

Habichuelas Guisadas (Puerto Rican Stewed Beans)

Servings 4

Ingredients

• 1 tablespoon olive oil
• 1/4 cup country ham chopped
• 1/4 cup sofrito
• 1/4 cup tomato sauce
• 1 packet Sazon seasoning with annatto
• 1/4 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 2 dried bay leaves
• 2 cups low sodium chicken broth
• 2 cans pinto pink or red beans (15 oz. cans)
• 1/3 cup pumpkin or sweet potato peeled and chopped
• Adobo seasoning to taste

Instructions

1. In a medium sized sauce pan, heat the olive oil over medium heat. Add the chopped ham and saute for 4-5 minutes, until it starts to caramelize.
2. Add the sofrito and Sazon seasoning. Saute for 2 minutes, until fragrant.
3. Add the tomato sauce, oregano, bay leaves, cumin and a pinch of black pepper. Saute for 1 minute.
4. Add the chicken stock and beans, chopped pumpkin or sweet potato, and chopped cilantro. Cover and bring the mixture to a boil.
5. Once the mixture comes to a boil, reduce to a simmer and cook for 25-30 minutes, to allow the flavors to meld and the pumpkin/sweet potato to cook. Check for seasoning, and add Adobo if needed.
6. Serve over white or yellow rice, with an extra sprinkle of cilantro, if desired.

Puerto Rican Pinchos (Kabobs)

Prep Time 8 hours

Cook Time 15 minutes

Total Time 8 hours 15 minutes

Servings 8 -10 servings

Ingredients

• 4 pounds boneless skinless chicken thighs
  
• 1 tablespoon Adobo seasoning
• 2 packets Sazon with annatto seasoning
• 2 teaspoons dried oregano
• 1 tablespoon olive oil
• 1/3 cup barbecue sauce
• Metal or bamboo skewers

Instructions

1. Cut the chicken thighs into 1 inch cubes and place them into a gallon-sized zip-top bag.
2. Season the chicken with the adobo, Sazon, oregano and olive oil.
3. Seal the bag and refrigerate the chicken for at least 1 hour, but preferably overnight.
4. Thread the chicken onto the skewers, making sure that the chicken is packed snuggly, but not too tightly.
5. Heat your grill to medium heat, and lay the pinchos in a single layer along the grates.
6. Grill the pinchos for 10-15 minutes, until the chicken is golden brown and thoroughly cooked.
7. When the pinchos are cooked, slather them with your favorite BBQ sauce.
8. Serve with some crusty bread slices, or fried plantains.

Recipe Notes

If using bamboo skewers, soak them in water for at least 1 hour before using them. This will keep them from burning up on the grill.