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Close to Swiss Chalet Barbecue Sauce

Ingredients: 0 Water 1/4 Cup(s) Tomato juice 1 Chicken bouillon cube 1 1/2 Teaspoon(s) Paprika 1 Teaspoon(s) Sugar, granulated Salt 1/4 Teaspoon(s) Basil, dried 1/4 Teaspoon(s) Parsley 1/4 Teaspoon(s) Poultry seasoning 1/4 Teaspoon(s) Thyme 1/4 Teaspoon(s) Ginger, ground 1/4 Teaspoon(s) Dry mustard 1/4 Teaspoon(s) Onion powder 1 Bay leaf 3/4 Teaspoon(s) Worchestershire sauce 6 Drop(s) Tabasco sauce 2 Teaspoon(s) Lemon juice 1 Tablespoon(s) Cornstarch Water 1 Tablespoon(s) Vegetable oil Directions: "This recipe..appeared in the Toronto Star many yearsd ago as a result of a contest to create a sauce similar to Swiss Chalet's barbeque sauce. Home economist Kay Spicer created the winning recipe." Anne's note: Swiss Chalet is a chain of Ontario chicken resturants. This sauce is brushed on the chicken before cooking and served at the table in small containers to dip the chicken pieces in. Pour cups of water and tomato juice into 1 1/2 qt saucepan. Add bouillon cube, paprika, sugar, salt, basil, parsley, poultry seasoning, thyme, ginger, mustard, onion powder, bay leaf, Worchestershire sauce and Tabasco. Stir well or whisk to mix. Bring to a boil, then reduce heat and simmer 5 minutes. Remove bay leaf. Stir in lemon juice. Mix cornstarch and 1 Tbsp water to smooth paste. Add to mixture and cook, stirring constantly, about 2 minutes until sauce thickens. Whisk in oil. MAKES: ABOUT 3 CUPS SOURCE: The Toronto Star posted by Anne MacLellan
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Stir in the crushed tomatoes, beer, salsa Agineres me avgolemono (artichokes with egg and lemon sauce The classic Greek sauce, avgolemono, is a great low-fat alternative to the melted butter, mayonnaise or vinaigrette dipping sauces usually served with artichokes. Snap the stems off four large artichokes and trim the bases so that they will sit Grilled beef tenderloin with roasted garlic sauce For sauce: Preheat oven to 350F. Combine milk and garlic in small saucepan. Simmer, uncovered, over medium heat 10 minutes. Drain; discard milk. Place garlic heads, cut side up, in small ovenproof dish. Pour 1/2 cup oil over. Cover dish tightly with foil. China moon ginger dipping sauce Makes 1 1/2 cups. Heat the pickled ginger juice, rice vinegar, and sugar in a small non aluminum saucepan over low heat, stirring until the sugar dissolves. Add the soy sauce and let cool to room temperature. When serving, garnish Citrus barbecue sauce * Ancho chile should be seeded and finely chopped. ~--------------------------------------------------------------------- ~-- Cook onion, ground red chiles, red pepper and ancho chile in oil, stirring frequently, until onion is tender, about 5 Shrimp in spicy orange sauce Prepare the shrimp as directed and set aside. In a small bowl, combine the hot sauce, brown sugar and Worcestershire. Stir well. Heat a wok or heavy skillet over a medium-high flame. Have all ingredients close at hand. Add oil, then just before it beg Zucchini in honey-dijon sauce 1. In a bowl, mix vinegar, honey and mustard; set aside. 2. Rinse zucchini well and slice. 3. Place in a microwave-safe dish and cover. 4. Microwave for about 2 minutes or until tender but still firm. 5. Add zucchini to sauce and toss until well coated. N Creole sauce Heat olive oil in a saucepan over medium heat. Stir in 1/2 cup onion and garlic, and cook until the onion softens and turns translucent, about 5 minutes. Stir in the chopped bell pepper, tomato sauce, crushed tomatoes, then season with salt, chili powder, White asparagus in white sauce Drain asparagus spears, reserving 1/2 cup of the liquid. Heat margarine in a saucepan. Add flour; blend. Gradually pour in asparagus liquid and milk. Stir constantly over low heat until sauce thickens and bubbles. Add cooked ham and seasoni Tequila chicken with tomatillo sauce *Wear rubber gloves when slicing and seeding peppers. Mix marinade ingredients in a plastic food bag. Add chicken and close bag, squeezing out as much air as you can. Marinate in refirgerator 4-8 hours turning bag once. TOMATILLO SAUCE: Put tomatillos, j Hutchinson beef tongue with raisin sauce DIRECTIONS FOR BEEF TONGUE: 1. Place all ingredients into a kettle; add just enough boiling water to cover tongue. 2. Cover and simmer about 3 hours, or until tongue is tender. 3. Drain; reserve stock. 4. Remove skin and roots from tongue. 5. Serve with R Alfredo sauce bring cream and butter to a boil. reduce heat to simmer and add parmesan cheese and season with pepper and nutmeg. toss with pasta Bucatini with amatriciana sauce This is one of the most famous dishes of the Italian cuisine. The traditional recipe is by the sheperds of Abruzzo. Its name comes from a small town, named Amatrice, from which it came to conquer the tables of Italy and of the gourmets of the worl Fra diavolo sauce with pasta 1. In a large saucepan, heat 2 tablespoons of the olive oil with the garlic over medium heat. When the garlic starts to sizzle, pour in the tomatoes. Season with salt and red pepper. Bring to a boil. Lower the heat, and simmer for 30 minutes, stirring occ Tahini sauce Put all ingredients in a bowl and mix well. Butter ginger sauce for pasta Melt butter in a medium skillet. Add everything except cheese and cook until garlic is tender, about 4 minutes. Combine hot pasta, toss with cheese and serve. Makes 4 servings. Pasta suggestions: 3/4 lb Capellini, spaghettini or linguine. All purpose barbecue sauce Combine all ingredients and pour over meat. Marinate in refrigerator. Also use to baste meat as you cook it. Good on red meat, fish or chicken. Basting sauce for barbecue Butter is preferred in this dish for flavor, but you may prefer margarine. In a saucepan, combine margarine, bacon drippings, lemon juice and Worcestershire Sauce. Cook over low heat until butter margarine melts. Dissolve Chili Powder, Chicken wings w. sweet-and-spicy pantry sauce Remove wing tips. Make a slash on the inside of the chicken wing joints without cutting through the bone and in a few other places. In a large, shallow baking dish, combine the ketchup with the mustard, hot sauce, soy sauce and brown sugar. (Alternativ Barbecue sauce -- lowfat In a food processor, puree the tomatoes, and set aside. IN a 1 1/2 quart saucepan, saute the garlic, onion, and chili flakes in oil for 2 minutes. Add the pureed tomatoes and remaining ingredients, and simmer for 15 minutes, uncovered. Makes 2 Harissa sauce If using the dried chilies, soak them in a cup of hot water for 1 hour, then drain. Pound or mince the chilies, garlic and salt into a paste. Mix all or some of this paste, according to the degree of hotness desired, with the broth, and serve hot, gar Grilled pork tenderloin with peach barbeque sauce For sauce: Saut chopped bacon and chile de rbol in heavy large saucepan over medium heat until bacon is crisp. Add chopped onion and garlic cloves; saut until onion is translucent, about 5 minutes. Add Worcestershire sauce and crushed peppercorns; stir 1 All i pebre (eels in piquant sauce) Clean and skin eels and cut into 1- to 1-1/2-inch pieces. Heat 1 tbsp. olive oil in a casserole or skillet. Add paprika; stir in enough water to cover eels. Bring to a boil and add pieces of eel. Meanwhile, with a mortar and pestle or in an electric blend Lime butter sauce Stir egg yolks and lime juice vigorously in a 1 1/2-quart saucepan. Add 1/4 cup of the butter. Heat over very low heat, stirring constantly, until butter is melted. Add remaining butter. Continue heating, stirring vigorously, until butter is Brown sugar sauce Cook 1st five ingredients till thick. Remove from stove and add vanilla. Serve on cake. Sliced pork with garlic and chili sauce 1. Simmer soy sauce and sugar together until slightly thick, then mix with other sauce ingredients. 2. Clean pork and simmer in stock or water for about 15 minutes, then remove, cool and freeze (making it easier for subsequent slicing). 3. Cut cucu Salsa alla marinara (mariner's sauce) Saute garlic and parsley in oil. When garlic is delicately brown, add tomatoes, oregano, salt and pepper. Simmer for 30 minutes, or until well-blended and thick. Makes about 1 1/2 cups. Source: Woman's Day Encyclopedia of Cookery. Swiss-sauced broccoli Wash broccoli; remove outer leaves and tough part of stalks. Cut broccoli stalks lengthwise into uniform spears, following the branching lines. In a 1-quart casserole combine broccoli, water and 1/8 t salt. Micro-cook, covered, on 100% power for 5 to 6