Category Archives: Sauces

 cookbookinabox BBQ Sauce

Here is the “go-to barbecue sauce” for all seasons:  cookbookinabox® BBQ Sauce, a sweet, tangy and lip-smacking sauce for chicken, beef, pork of other meats if you desire. This is a great sauce to use as a condiment on eggs, fried potatoes, or sandwiches. 

Turkey and Sausage Meatloaf

Turkey and Sausage Meatloaf with cookbookinabox BBQ Sauce

In the good old summertime we think of picnics, parties, and patio barbecues.  Some sauces are terrific to add to poultry and meats baked in the oven or in slow-cookers all year around. 

 

cookbookinabox Bar-B-Que Sauce

cookbookinabox BBQ Sauce

Julia Ann
A sweet, spicey and tangy sauce to dress up meats for indoor or outdoor barbecue. It also makes a great condiment for sandwiches, use in sloppy joes, on omelets, and fried potatoes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course sauce/condiment
Cuisine American
Servings 3 cups

Ingredients
  

  • 2 cups ketchup
  • 1/4 cup molasses mild flavor
  • 1/4 cup lemon juice
  • 1/4 cup light brown sugar
  • 3 tablespoons soy sauce light sodium
  • 1/4 teaspoon of hot pepper sauce
  • 1/4 cup Dijon mustard
  • 1/4 teaspoon granulated onion
  • 1 tablespoon Worcestershire sauce
  • optional 1/4 teaspoon powdered garlic
  • optional 1 tablespoon mesquite liquid smoke

Instructions
 

  • Mix ingredients in a medium heavy pan;
  • Whisk to blend well.
  • Heat the sauce over mediium heat, whisking to prevent sticking.
  • Cover while simmering over low heat for 20 minutes.
  • Pour into a quart or 2 pint jars, put on lids and allow cool.
  • Keep in the refrigerator and ready for use.

Notes

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.
Tried this recipe?Let us know how it was!

 

Check out another great sauce: Maple Mesquite Bar-B-Que Sauce

cookbookinabox Bar-B-Que Sauce

cookbookinabox Bar-B-Que Sauce

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  brings you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®  All rights reserved.

 

 

Putting Maple Mesquite Bar-B-Que Sauce into canning jar.

Canning Maple Mesquite Bar-B-Que Sauce

Putting Maple Mesquite Bar-B-Que Sauce into canning jar.

Canning Maple Mesquite Bar-B-Que Sauce

Canning a quantity of Maple Mesquite Bar-B-Que Sauce gets you ready for the season. The weather gets warmer, sunshine and schools on Spring Break and the feeling of winter is over. We look for fun foods to eat and go or share with friends in the backyard. 

Maple Mesquite Bar-B-Que Sauce ingredients.

Maple Mesquite Bar-B-Que Sauce ingredients.

This recipe has many ingredients which makes about 3 pints.  I like to store in the refrigerator to have available for barbecuing or adding to foods such as in meatloaf.

Turkey and Sausage Meatloaf

Turkey and Sausage Meatloaf with Maple Mesquite Bar-B-Que Sauce as a  condiment.

 

Make the sauce is easy after measuring all the ingredients into a large kettle, it is just letting it cook until well blended and heated through.

Kettle of cooking Mesquite Bar-B-Que Sauce

Whisk to blend ingredients, simmer 30 minutes.

Canning Maple Mesquite Bar-B-Que Sauce

6 cups of bar-b-que sauce can be refrigerated, ready for use.

6 cups of bar-b-que sauce can be refrigerated, ready for use.

Enjoy Maple Mesquite Bar-B-Que Sauce over a recipe of  slow cooked Chicken Wings.

Kettle of cookbookinabox Bar-B-Que Sauce

Spring Time: Maple Mesquite Bar-B-Que Sauce

Julia Ann
A savory sauce to use for barbecuing on chicken, beef, pork or lamb. A sweet piquant sauce to use as a condiment on sandwiches, eggs or fried potatoes, kick up sloppy joes a notch.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course sauce/condiment
Cuisine American
Servings 6 cups

Ingredients
  

  • 4 cups ketchup
  • 1/2 cup maple syrup
  • 1/2 cup lemon juice
  • 1/2 cup dark brown sugar
  • 6 tablespoons soy sauce light sodium
  • 1/2 teaspoon hot sauce
  • 1/2 teaspoon onion powder
  • 2 tablespoon Worcestershire sauce
  • 2 tablespoon mesquite liquid smoke

Instructions
 

  • Put all ingredients in a large kettle, with a wire whisk, blend together.
  • Cover and heat the sauce on medium heat to boiling.
  • Simmer for 30 minutes.
  • Whisk frequently to prevent sticking or burning. The sauce will become thicker and darker in color.
  • Wipe the underside of the lid to prevent some of the moisture from dropping into the sauce.
  • Remove from heat.

Notes

The maple syrup and/or mesquite liquid smoke could be omitted for a milder flavored barbecue sauce is preferred. Putting the hot sauce in 3 pint jars will seal the lids. Allow to cool to room temperature and store in the refrigerator.   
Tried this recipe?Let us know how it was!

 

What goes with a plate of Maple Mesquite Bar-B-Que Sauce Chicken

Plate of Roasted Red Pepper Deviled Eggs

Roasted Red Pepper Deviled Eggs

Green Beans, Red Potatoes and Pasta

Green Beans, Red Potatoes and Pasta

Ready to serve Platte County Pie

Ready to serve Platte County Pie

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Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice  bring you great recipes for your cooking experience.  ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery®  cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”  Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®. All rights reserved.

 

Steamed Cauliflower with Mornay Sauce

Picture from Creative cooking Course

Creative Cooking Course: The Creative Cooking Academy 1973

Steamed Caulifower with Mornay Sauce

Cauliflower seems to be latest vegetable in the spotlight, at least from many of the blogs I have been receiving.  It is not one of those vegetables  I  use very often  unless I have a specific recipe. It  is a versatile vegetable to be used in salads, casseroles, soups or vegetable side dish and on a pizza or stir-fried frozen cauliflower.  

Cooking Fresh Cauliflower

Fresh Cauliflower

Fresh Cauliflower

There are several ways to cooking cauliflower and other fresh vegetables. To have them keep their food value and looking fresh and delicious it is best to “undercook”, that is, to cook the vegetables as short as time as possible  and still be tender not over cooked.  The cooking time will vary the cooking method. Here is a list of methods to cook fresh vegetables:  steaming, boiling, pressure cooking, braising, baking, frying and roasting.

Benefits of Cauliflower

Steaming Cauliflower

Steaming Cauliflower cover over 2 ” water for 5-7 minutes.

Cauliflower can provide the healing powers to boost the immune system and inhibit tumor growth. Vitamin C and vitamin B folate support the immune system.  To keep the nutrients at the peak, choose solid white heads without brown spots. Eating raw or steamed cauliflower provides the most nutrients.  Store with the steam down to prevent excess moisture in the florets.  

Mornay Sauce, a French Cheese Sauce

Picture from Creative Cooking Course

Picture from Creative Cooking Course: The Creative Homemaker’s Academy 1973

Looking through an older cookbook, I found this recipe for Cauliflower with Mornay Sauce a French cheese sauce.  It is cauliflower florets steamed then covered with bread crumbs and melted butter as an au gratin. The Mornay Sauce base is Béchamel Sauce, a basic medium thick white sauce, with the added butter and cheese.  This is poured in the center of the cauliflower and browned under the broiler.

 

The Cauliflower with Mornay Sauce was very good even though the finished dish did not look like the picture.  I also used all the cauliflower in the casserole. I should have cooked the white sauce longer  before adding the cheese.  The original recipe called for Parmesan cheese, I used Pecorino-Romano and  too few bread crumbs.   The end recipe turned out to be closer to cauliflower soup and delicious anyway.

Cooking Bechamel Sauce

Cauliflower with Mornay Sauce

Julia Ann
An elegant cauliflower casserole is served with a generous sprinkling of bread crumbs, butter and a French cheese sauce broiled to brown the crumbs and sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Vegetable
Cuisine French
Servings 6 servings

Ingredients
  

  • 1 large head of cauliflower
  • 1 cup freshly ground bread crumbs
  • 1/3 cup melted butter
  • 1 recipe of MORNAY SAUCE
  • Basic White Sauce or Bechamel Sauce as follows.
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups milk
  • 3/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • To complete Mornay Sauce add
  • 2 tablespoons butter
  • 1 cup grated Pecorino-Romano cheese

Instructions
 

  • Wash and trim cauliflower into florets.
  • Steam the cauliflower until tender, 5-7 minutes over 2 inches boiling water.
  • Arrange cauliflower around the edge of casserole.
  • Melt the butter in a medium sauce pan.
  • Whisk in the flour until smooth.
  • Gradually stir the milk, constantly stirring or use whisk to blend.
  • Cook until sauce is thick.
  • Stir in the salt and pepper.
  • Prepare the Mornay Sauce
  • Add the butter in small pieces.
  • Stir in the Parmesan cheese, beating until the butter is melted.
  • Generously sprinkle bread crumbs over the cauliflower.
  • Drizzle 1/3 cup melted butter over the bread crumbs
  • Spoon Mornay Sauce into the middle of baking dish.
  • Broil until the crumbs are lightly browned.

Notes

Swiss cheese is often used in the Mornay Sauce, you may prefer other cheeses. Less salt may be better if the cheese is especially salty. Inspired by The Creative Cooking Course, 1973.
Tried this recipe?Let us know how it was!

 

Here are more cauliflower recipes.  Check out these links.

Simply Recipes  – Cauliflower Cheddar Soup

The Taste of Aussie -Crumbed Cauliflower Florets

 Netta Belle's Choice cookbookinabox

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes  for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”  Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®. All rights reserved.

 

 

 

Crock Pot Applesauce

Honey Crisp Apples make delicious applesauce.

Honey Crisp Applesauce Plain and Cinnamon

Honey Crisp Applesauce, Plain and Cinnamon

We were in central Indiana last week, passed an orchard by New Castle, Indiana and could not resist the big sign of Honey Crisp Apples.  So we bought a few, they were so large and nice.  After a apple crumb pie, apple salad, applesauce, apples with cabbage, fried apples, snacking on apples, we needed more apples.  This time we got seconds, said to be used for cooking, well, they were as good as the prime apples for eating. 

Plain Crock Pot Honey Crisp Applesauce

Plain Crock Pot Honey Crisp Applesauce

Applesauce, just right for snack time or on top of toast.

Applesauce is a favorite fruit to have on hand for desserts, eating on bread or to use in baking.  This time I decided to get out the crock pot.  That really makes it easy and a time saver to do other things while the apples are cooking. 

Crock Pot Honey Crisp Applesauce

Crock Pot Honey Crisp Applesauce

I did plain applesauce: cooked  apples and put  the sauce  into clean jars to be kept in the refrigerator.  I did actually preserve some by using water bath canning..  I anticipated a much larger batch of applesauce.  A lot of water boiling, for cleaning jars and for water bath kettle for 3 pints of applesauce.  Oh well,  it was a good practice  as I do not do canning often.

Plain Crock Pot Honey Crisp Applesauce

Crock Pot Applesauce

Julia Ann
Cooking apples in a crock pot is easy and a quick way to make applesauce, plain or cinnamon.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes
Course Dessert
Cuisine American
Servings 4 pints

Ingredients
  

  • 15 large apples
  • 2 tablespoons lemon juice
  • 1/2 cup water
  • 1/2 cup sugar
  • 1 teaspoon cinnamon.

Instructions
 

  • Put 2 tablespoon lemon juice into large bowl.
  • Peel, core and cut apples into 1 1/2 inch chunks or 8ths put into the large bowl.
  • Stir frequently to get the lemon juice on the apples to prevent browning.
  • Put into the crock pot.
  • Add the water, sugar and cinnamon.
  • Cook in the crock pot for 2 hours on high.
  • Mash with a potato masher to desired consistency.
  • Put into clean pint jars and cover with lids,
  • Store in refrigerator to use.
  • Or store cans on the shelf after water bath canning.

Notes

This is not my original recipe. The internet and cookbooks are similar; it varies by quantity of ingredients, much is to your tastes. For plain applesauce, omit the cinnamon. Run through the food processor or blender if a smoother applesauce is desired.
Tried this recipe?Let us know how it was!
Honey Crisp Applesauce Plain and Cinnamon

Honey Crisp Applesauce, Plain and Cinnamon

For recipes using applesauce, check out this sites:

Simply Recipes.com – Applesauce Spice Cake

foodnetwork.com – Roasted Pork Loin with Cider and Chunky Applesauce

Popsugar.com – Recipes Using Applesauce

 

Netta Belle's Choice cookbookinaboxJulia Ann and cookbookinabox® in partnership with Netta Belle’s Choice bring you great recipes for your cooking experience.   ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery®  cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

Sweet and Sour Sauce

Condiment:  Sweet and Sour Sauce

Sometimes my refrigerator looks as though all we eat are condiments:  ketchup, mustard, salsas, mayo, chili sauce, and oriental sauce.  Finally I found one oriental Sweet and Sour Sauce to be enjoyed on many dishes:  vegetables, poultry, meats and seafood which is easily made in my own kitchen.  I have a sweet-loving husband who likes to eat everything with sugar” on it.  It seems this sauce satisfies the ‘sweet tooth.’

Sweet and Sour Sauce

Sweet and Sour Sauce

I do not remember the original source of this Sweet and Sour Sauce, I  first published it with the Oriental Vegetable and Rice Bowl. 

Oriental Vegetable and Rice Bowl

Oriental Vegetable and Rice Bowl

House Favorite Sweet and Sour Sauce

Roasted and steamed vegetables lacked that little extra piazza.  This Sweet and Sour Sauce became the house favorite condiment for that extra special zip. 

Sweet and Sour Sauce

Julia Ann
Enjoy a basic Sweet and Sour Sauce for mixing with vegetables or as a condiment for meats, poultry and seafood.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Sauce
Cuisine Asian
Servings 1 cup

Ingredients
  

  • 3/4 cup of white sugar
  • 1 tablespoon dry white wine or water
  • 3 tablespoon white wine vinegar
  • 2 tablespoons lite soy sauce
  • 3 tablespoons ketchup
  • 2 tablespoons cornstarch
  • 1/2 cup water

Instructions
 

  • Put the first 5 ingredients into small sauce pan.
  • Stir the cornstarch into the water until smooth and dissolved.
  • Add to the sugar mixture.
  • Whisk to blend.
  • Heat over low heat, stirring until thickened.
  • Keep warm to add to steamed vegetables.

Notes

The sauce can be served cold or warmed to use as a condiment. --------------------
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience. ©2007-2015 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® . All rights reserved.
Tried this recipe?Let us know how it was!

 

Meat, poultry and seafood can be enhanced with the same Sweet and Sour Sauce

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Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes, outstanding herbs and spice for your cooking experience.  ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.