Kumbacksauce Recipes

KUM-BACK SAUCE

Kum-Back Sauce image

This recipe is from "Green Hills Garden Club Cooks...Favorite Recipes from Vicksburg, MS" (Janie Curtis, Bobbie Horn). Excellent sauce for salad or dipping.

Provided by SouthernBell2627

Categories Sauces

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1 cup mayonnaise
1/4 cup chili sauce
1/4 cup ketchup
1 teaspoon mustard
1/2 cup oil
1 teaspoon Lea & Perrins Worcestershire Sauce
salt, to taste
1 teaspoon paprika
1 teaspoon black pepper
1 medium onion, finely shredded
3 garlic cloves, minced
1 lemon, juice of
1 dash Tabasco sauce

Steps:

Stir and mix all ingredients well before pouring into a jar.
Chill.
Delicious on tossed salad, shrimp, meats, french fries, chicken nuggets, etc.

Nutrition Facts : Calories 349.6, Fat 31.8, SaturatedFat 4.8, Cholesterol 10.9, Sodium 476.4, Carbohydrate 17.1, Fiber 0.9, Sugar 6.1, Protein 1.4

COMEBACK SAUCE

Comeback Sauce image

Creamy, savory, tangy, and sweet Southern-style sauce and dip that originated in a Greek restaurant in Mississippi. It's delicious on french fries, chicken tenders, onion rings, shrimp, crab, fish tacos, etc., or also as a salad dressing. Similar to a Louisiana remoulade, it's good on just about anything fried and is popular throughout the South. Keep stored in the refrigerator for about 1 week.

Provided by lutzflcat

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 2h5m

Yield 10

Number Of Ingredients 10

Ingredients

¾ cup mayonnaise
¼ cup ketchup
¼ cup chili sauce (such as Heinz®)
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
½ teaspoon dry mustard powder (such as Colman's®)
½ teaspoon onion powder
½ teaspoon hot pepper sauce (such as Tabasco®)
¼ teaspoon garlic powder
¼ teaspoon paprika

Steps:

Combine mayonnaise, ketchup, chili sauce, lemon juice, Worcestershire sauce, dry mustard, onion powder, hot sauce, garlic powder, and paprika in a small bowl; whisk until well combined.
Refrigerate for at least 2 hours to allow the flavors to meld, though overnight is even better.

Nutrition Facts : Calories 133.8 calories, Carbohydrate 4.2 g, Cholesterol 6.3 mg, Fat 13.2 g, Fiber 0.2 g, Protein 0.5 g, SaturatedFat 2 g, Sodium 259 mg, Sugar 2.4 g

KUBBE

Kubbe image

This is a traditional Middle Eastern appetizer. It is torpedo-shaped, crispy on the outside, and has a meat and onion filling. Time-consuming, but delicious. Can be frozen raw, and fried straight from the freezer for a delicious treat, dipped in Tahini. This recipe has been in the family for ages.

Provided by Cindy

Categories Appetizers and Snacks Meat and Poultry Beef

Time 1h30m

Yield 25

Number Of Ingredients 15

Ingredients

3 cups fine bulgur
2 cups all-purpose flour
6 tablespoons vegetable oil
1 tablespoon crushed red pepper flakes, or to taste
2 tablespoons coarse kosher salt, or to taste
1 tablespoon ground cumin, or to taste
1 cup water, or as needed
3 tablespoons vegetable oil
2 large onions, finely chopped
1 ½ pounds ground beef
½ teaspoon ground allspice
½ teaspoon coarse salt
½ teaspoon ground cinnamon
½ cup pine nuts
3 cups oil for frying, or as needed

Steps:

Place bulgur in a large bowl. Stir in the flour, 6 tablespoons of vegetable oil, red pepper flakes, salt, and cumin. Gradually mix in the cup of water to make a stiff but not crumbly dough. Knead for a few minutes to fully bind the ingredients. If it is too mushy, let it sit for a while, and the bulgur will absorb some of the water.
For the filling: Heat 3 tablespoons of oil in a large skillet over medium-high heat. Add onions and cook until browned. Remove from the skillet. Crumble the ground beef into the skillet, and cook until evenly browned, stirring frequently. Drain excess grease. Season with allspice, salt, and cinnamon, and stir in the cooked onions and pine nuts. Allow to cool enough to handle.
Form the dough into walnut-sized balls. Press your thumb into the ball while it is enclosed in your other hand to form a tube. The cylinder should be about 2 inches long, and the thinner the walls are, the better they will cook. Fill the cavity with as much of the meat mixture as you can, then seal the end to form a torpedo shape. Repeat with remaining dough and filling. At this point, the kubbe may be frozen. Freeze on baking sheets, then transfer to freezer bags when solid.
Heat oil in a deep fryer or heavy saucepan to 375 degrees F (190 degrees C). If the oil is not hot enough, the kubbe will fall apart. Carefully place the kubbe into the hot oil, and fry until nicely browned, about 1 minute. Remove with tongs to paper towels to drain. Serve with tahini.

Nutrition Facts : Calories 231.3 calories, Carbohydrate 22.3 g, Cholesterol 16.5 mg, Fat 12.6 g, Fiber 3.8 g, Protein 8.5 g, SaturatedFat 2.6 g, Sodium 519.4 mg, Sugar 0.7 g

CHEF JOHN'S KUMQUAT MARMALADE

Chef John's Kumquat Marmalade image

If marmalade is not your favorite type of fruit preserve, it's most likely because of those bitter flavors from the white parts of whatever type of citrus was used. That is not an issue with this gorgeous kumquat marmalade.

Provided by Chef John

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes

Time 3h30m

Yield 32

Number Of Ingredients 6

Ingredients

2 cups prepared kumquats
Zest and juice of 1 lemon
small pinch of cayenne
1 star anise (I removed it after 10 minutes of simmering)
1 cup white sugar
1 cup cold water

Steps:

Quarter kumquats lengthwise; cut off white center membrane and remove seeds. Slice quarters into small pieces.
Place kumquats into a pot. Add lemon zest (white part only), lemon juice, pinch cayenne, star anise, sugar, and water. Mix together. Cover and let sit at room temperature 2 or 3 hours to allow fruit to macerate. Or you can refrigerate overnight.
Place pot over medium-high heat and bring mixture to a simmer, stirring occasionally. Reduce heat to medium; cook and stir occasionally for 10 minutes. Continuing cooking and stirring often until mixture is thick enough so that if you scrape a spatula across the bottom of the pan, you can briefly see the bottom of the pan before marmalade spreads back out, 30 to 40 minutes. Mixture should reach a temperature of 215 to 220 degrees F (120 to 125 degrees C). Remove from heat and allow to cool slightly, 5 to 10 minutes.
Spoon warm marmalade into sterilized jars. Cover and let cool to room temperature. Refrigerate until thoroughly chilled.

Nutrition Facts : Calories 34.9 calories, Carbohydrate 8.9 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.3 g, Sodium 1.7 mg, Sugar 7.6 g

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