MY DAD'S TOMATO SAUCE (OR RED SAUCE A LA DAD)
Steps:
- In a large heavy thick bottomed pan; take a bit of olive oil and heat it up, but don't burn it. Add some chopped onion. When the onion is sort of clear and fragrant add whole canned tomatoes. Add raw chicken parts and cook and cook and cook until the chicken completely cooked through, but not falling apart. Remove the chicken from pan, mash the tomatoes with a hand held manual potato masher, then keep on cooking until tomatoes are sort of dry and dark in color. This will take a long time. Don't get impatient. You'll need to stir a lot to keep from burning near the end, because it will have reduced to a cup or so of solids. The amount of time it takes to get to this stage depends on how many cans of tomatoes you used. But the idea is to go slow and long. Once you have reduced it to almost DRY without burning, add water to approximately the same level as where you started out with the tomatoes. Gently stir smooth and add one can of tomato paste per can of whole tomatoes. Bring slowly up to simmer again and add cooked chicken back just to reheat it. Then add chopped garlic, cook for just a few minutes (overcooking here will mush the chicken and take the flavor from the garlic, so just cook until the garlic bits are tender ). Remove from heat add fresh Italian basil and either fresh or dried oregano and mint, to taste. Salt and pepper is optional (if the canned tomatoes had salt added, don't put more in) La Voila
DAD'S BARBECUE SAUCE
My father was the cook in the family. Any time we would go out to eat, he would come home and try to make a copy cat version. This is his barbecue sauce. I have never purchased any in the store because none of it comes close to this flavor. Don't let the long list of ingredients scare you. They are standard pantry items. It's easy to double the ingredients so you will have some always on tap!
Provided by LifeAfter40
Categories Sauces
Time 25m
Yield 1 pint
Number Of Ingredients 17
Steps:
- In large pot, saute shallot in bacon fat till it turns glassy.
- With heat on medium, add remaining ingredients.
- Simmer til sauce bubbles. If necessary, add water to thin sauce to your desired consistency.
- Pour up, refrigerate and enjoy!
- This is excellent on chicken for the grill.
Nutrition Facts : Calories 500.4, Fat 2, SaturatedFat 0.3, Sodium 6278.5, Carbohydrate 128.3, Fiber 1.9, Sugar 112, Protein 10.1
DAD'S FAMOUS BARBECUE SAUCE
Make and share this Dad's Famous Barbecue Sauce recipe from Food.com.
Provided by The Spice Guru
Categories Sauces
Time 40m
Yield 1 pint barbecue sauce, 32 serving(s)
Number Of Ingredients 20
Steps:
- WHISK all ingredients well in a medium saucepan: One 7 oz. jar Dynasty brand plum sauce, 6 tablespoons tomato paste, 1/4 cup Apipharm brand Thyme and Wild Flower honey, 1/4 cup A-1 steak sauce, 1/4 cup white vinegar, 2 tablespoons Frank's buffalo wing sauce, 2 tablespoons fresh lime juice, 1 tablespoon pineapple juice, 1 1/2 teaspoons mesquite liquid smoke flavoring, 1 teaspoon fresh lemon juice, 1 teaspoon fresh orange juice, 1 teaspoon Lea & Perrin's Worcestershire sauce, 1/2 teaspoon garlic salt, 1/2 teaspoon onion salt, 1/2 teaspoon ground allspice, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground cumin, 1/4 teaspoon ground ginger, 1/4 teaspoon ground mustard.
- SIMMER sauce over low heat.
- WHISK occasionally to refresh consistency.
- REMOVE from heat after 30 minutes.
- COOL barbecue sauce completely.
- FUNNEL into plastic squeeze bottles or Ball canning jars.
- USE as you would any barbecue sauce.
- SUGGESTION: Serve with barbecued chicken or ribs, or my favorite -- pulled pork sandwiches.
- STORE refrigerated and capped.
- ENJOY it while it lasts!
Nutrition Facts : Calories 17.4, Fat 0.1, Sodium 64.2, Carbohydrate 4, Fiber 0.2, Sugar 0.5, Protein 0.2
DAD'S PERFECT PASTA SAUCE
This recipe reminds me of my dad. He was a great cook and would make a HUGE batch of this sauce and use it in everything. It does take a little time, but you will understand why once you have had it. Great for using up tomatoes at the end of the growing season, for canning or freezing. Use on lasagna, skettie (as my dad called it) and a great for my mini pizzas. The only difference is my dad would use regular pork or sausage, and I used turkey sausage. Same great taste without the grease.
Provided by Barbara Kavorkian @BKavorkian
Categories Beef
Number Of Ingredients 15
Steps:
- In a Crock pot or Dutch oven, cook meat, onion and garlic just enough to get slightly browned. Stir in crushed tomatoes, paste, sauce and water. Add in seasonings (sugar, basil, fennel seeds, italian seasoning, salt, pepper and parsley. Cover Crock pot or Dutch oven and simmer for 2 1/2 hrs if in Crock, about 1-1/2 hrs if in Dutch oven.
- From here you can do as you wish with it. If storing product, let cool completely before transferring to a container to freeze or refrigerate.
DAD'S BOLOGNESE MEAT SAUCE
This sauce is very different than the other bolognese already listed. It takes a little work, but after you make it once or twice it is really easy... and SO GOOD! My dad used to make it for us almost every weekend, and now I make it for my family!
Provided by ALISONA
Categories Tomato Pasta Sauce
Time 2h25m
Yield 6
Number Of Ingredients 12
Steps:
- Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble very finely and set aside.n
- In a food processor, chop the carrots, onion and ham.n
- Melt butter in a large saucepan over low heat. Stir in carrot mixture and simmer for 3 to 5 minutes. Stir in cooked beef, beef broth, tomato paste, lemon zest, bay leaves, basil and nutmeg. Simmer over lowest heat, partially covered, for at least 2 hours, stirring occasionally.n
- Immediately before serving, stir in cream and mix well.n
Nutrition Facts : Calories 469.1 calories, Carbohydrate 12.8 g, Cholesterol 129.1 mg, Fat 34.3 g, Fiber 3.7 g, Protein 28 g, SaturatedFat 17.3 g, Sodium 1092.6 mg, Sugar 6.6 g
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