HOT AND SWEET DIPPING SAUCE
This is the best I've made. It tastes like the ones I have tried at Chinese restaurants.
Provided by ycrowe
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Bring the vinegar to a boil in a small, non-reactive pot, and mix in sugar until dissolved. Reduce heat to low, simmer 5 minutes, and remove from heat. Mash the garlic and salt into a smooth paste, and mix into the pot. Stir in the red pepper flakes. Cool to room temperature before using, or store up to 2 days in the refrigerator.
Nutrition Facts : Calories 101.4 calories, Carbohydrate 25.9 g, Fat 0.2 g, Fiber 0.3 g, Protein 0.2 g, Sodium 145.8 mg, Sugar 25.1 g
UNCLE TOM'S APPETIZER MEATBALL SAUCE
A Saskatchewan Roughrider recipe that never fails to please. Surprisingly this ketchup based sauce empties long before the other offerings and always an empty platter. So simple ... so good! I love this sauce using our Canadian Diva's Recipe#58094. Recipe courtesy of Tom Whitehouse. Use freshly prepared meatballs or prepared frozen. These can be made and ready to use at a moments notice!
Provided by Gerry
Categories Low Protein
Time 20m
Yield 25-30 serving(s)
Number Of Ingredients 6
Steps:
- In a medium sauce pan mix ingredients and simmer til blended, add your prepared meatballs and simmer about fifteen minutes.
- Looks exceptionally appetizing served on a white platter with a tooth pick set in each meatball.
- I assure an empty platter!
Nutrition Facts : Calories 12.8, Sodium 120.4, Carbohydrate 3.2, Sugar 2.8, Protein 0.2
UNCLE JOHN'S SWEET / HOT DIPPING SAUCE FOR MEAT
This is an attempt to duplicate a sauce sold locally here in my area called "J Lee Roy's Sweet/hot Dipping sauce". I have never been able to find a recipe, and long hours of experimentation has, I think, brought me pretty close. It is very good when you're serving fried pork or chicken I haven't tried it with beef. But it is also good with polish sausage.
Provided by Tiomarrano
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place water, chili powder, cumin, garlic, sugar, molasses, salt and red pepper flakes into saucepan or in microwave. Heat until the mixture comes to a boil and completely dissolves into like a syrup-like consistency.
- Then, lower heat to medium-low or even simmer.
- Add tomato sauce and catsup, cover and let simmer, stirring occasionally, until the mixture turns a bit darker color. Don't heat on too high of heat or you may burn the tomato component of this sauce. Let simmer very low for long enough to make the sauce thicker (in other words on LOW heat reduce the sauce).
- When done, remove sauce from heat and let cool to almost room temperature.
- Add vinegar and smoke flavor. (Do not add while sauce is too hot as this destroys the vinegar's potency).
- Stir well and test for final balance of
- sweet/hot (sweet component should not be much in evidence, just add a tang to the sauce, the sour should not be pronounced. To adjust sweet, add sugar a tablespoon at a time if needed when you taste test it. To add tang, do the same with vinegar, spices, sweetness and heat. You can add a dash of Tabasco sauce.
- If sauce still isn't hot (spicy) enough, rather than add more red flaked pepper, add a dash or two of Tabasco sauce or Sri Racha Asian hot chili sauce.
- Place sauce in covered container to refrigerate.
- **Note: The amount of heat you like (red pepper heat) varies from person to person. So before using the full amount of the pepper listed in the recipe, you might experiment first on a half batch or quarter batch of this sauce and start out small on hot pepper and increase to where you like it. You should be able to taste the 'bite' of the hot pepper through the sweetness of the sauce.
Nutrition Facts : Calories 392.2, Fat 0.8, SaturatedFat 0.1, Sodium 1715.8, Carbohydrate 97.7, Fiber 2.6, Sugar 89.7, Protein 3.1
HOT AND SWEET DIPPING SAUCE
Provided by Food Network
Time 15m
Yield 1/2 cup
Number Of Ingredients 5
Steps:
- Place the vinegar in a small non-reactive saucepan and heat to a boil. Add the sugar, stirring until it has completely dissolved, then lower the heat to medium-low and let simmer for 5 minutes.
- Meanwhile, using a mortar and pestle or a bowl and the back of a spoon, pound or mash the garlic and salt to a smooth paste. Stir in the pepper flakes and blend well. Remove the vinegar mixture from the heat and stir in the garlic paste. Let cool to room temperature. Store sealed in a glass jar in the refrigerator for up to 2 days.
GRILLED CHICKEN WITH HOT AND SWEET DIPPING SAUCE
Steps:
- Place pepper-coriander root flavor paste in a large bowl and stir in the fish sauce. Place the chicken pieces in the marinade and turn to coat well. Let stand, covered, at room temperature for about 1 hour or in the refrigerator and for as long as 3 hours.
- Heat a grill or preheat the broiler. If using a grill, place the chicken pieces 4 to 5 inches from the flame, bone side down, and grill until the bottom side is starting to brown, about 6 to 8 minutes. Then, turn over and cook until golden brown on the other side and the juices run clear when the meat is pierced.
- If using a broiler, put the chicken pieces in a lightly oiled broiling pan, bone side up, place 4 to 6 inches from the broiler element, and cook for 8 to 10 minutes, or until the chicken is starting to brown. Turn the pieces over and broil for another 8 minutes, or until the juices run clear.
- Transfer the chicken pieces to a platter and serve with dipping sauce and plenty of sticky rice.
- Place the peppercorns in a mortar with the garlic and pound to a paste. Add the coriander roots and salt and pound to a paste. This will take 5 to 10 minutes; if you have a small blender or other food grinder that can produce a smooth paste, use it instead. Stir in the fish sauce. Will keep in a well-sealed glass jar for up to 4 days.
- Yield: 2 to 3 tablespoons paste
- Place the vinegar in a small non-reactive saucepan and heat to a boil. Add the sugar, stirring until it has completely dissolved, then lower the heat to medium-low and let simmer for 5 minutes.
- Meanwhile, using a mortar and pestle or a bowl and the back of a spoon, pound or mash the garlic and salt to a smooth paste. Stir in the pepper flakes and blend well. Remove the vinegar mixture from the heat and stir in the garlic paste. Let cool to room temperature. Store sealed in a glass jar in the refrigerator for up to 2 days.
THAI BARBECUE CHICKEN WITH SWEET-HOT DIPPING SAUCE
In Thailand, I understand that this is street food. When I lived in L.A., my co-workers and I used to visit a restaurant simply called Thai BBQ. It served this kind of marinated barbecued chicken, as well as other bbq items, all served with sticky rice and this tasty sauce for dipping. They also had "Thai Iced Tea", made with sweetened condensed milk, but I found it to be too cloyingly sweet. The chicken, though! Yum!
Provided by graffeetee
Categories Chicken
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Stir together all the marinade ingredients.
- Add chicken and toss to coat.
- Marinate at room temp 45 minutes or overnight, chilled.
- Bring vinegar to a boil in a non-reactive pan.
- Add sugar and simmer 5 minutes, stirring to dissolve the sugar.
- Add the garlic, salt, and sambal and remove from heat.
- Cool before serving.
- Remove chicken from marinade and discard the marinade.
- Grill or broil 7-10 minutes on each side, until juices run clear.
- Serve with sticky rice and dipping sauce.
Nutrition Facts : Calories 831.6, Fat 40.9, SaturatedFat 11.4, Cholesterol 264.3, Sodium 1329.7, Carbohydrate 27.1, Fiber 0.2, Sugar 25.6, Protein 82.9
CHEF JOHN'S HOT SLOPPY JOE DIP
For me this checks all the boxes for a hot party dip. It's relatively cheap and easy to make, but maybe more importantly, it's great hot, warm, or room temp. And it's also incredibly versatile.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 1h20m
Yield 12
Number Of Ingredients 14
Steps:
- Place ground beef, bell pepper, onion, garlic, flour, brown sugar, salt, pepper, and cayenne pepper in a heavy pot.
- Place pot over medium-high heat. Break up and stir mixture as it heats. Cook and stir until most of the moisture has evaporated and mixture is crumbly and begins to brown, about 15 minutes. Stir in chicken broth, ketchup, mustard, and Worcestershire sauce. Mix well and bring mixture to a simmer. Reduce heat to medium. Cook, stirring occasionally, until mixture is thick, about 45 minutes.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Transfer mixture to oven-proof sauce pan. Top with 1/2 of the shredded cheese. Poke cheese down into the dip with a fork, stirring lightly. Top with remaining cheese.
- Place pan under broiler; broil until cheese is browned, and mixture is hot and bubbly, about 5 minutes.
Nutrition Facts : Calories 229.8 calories, Carbohydrate 11.6 g, Cholesterol 66.5 mg, Fat 11.7 g, Fiber 0.7 g, Protein 19.2 g, SaturatedFat 5.3 g, Sodium 832.4 mg, Sugar 7.9 g
UNCLE LOU'S SWEET SPICY LOVE
Make and share this Uncle Lou's Sweet Spicy Love recipe from Food.com.
Provided by mightyro_cooking4u
Categories Sauces
Time 25m
Yield 6 cups
Number Of Ingredients 4
Steps:
- Bring the vinegar to a boil in a mdeium saucepan. As soon as the vinegar starts to boil, add the Uncle Lou's Corruption and stir to dissolve completely. remove from the heat and stir in the hot sauce and honey. Put nto sealable containers and remember to shake well before using. Store for up to 1 month.
SWEET AND HOT DIPPING SAUCE
This is a perfect sauce for dipping egg rolls and Chinese dumplings. The sweet, hot, and piquant flavors are nicely balanced.
Provided by Allrecipes Member
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Bring the vinegar to a boil in a small, non-reactive pot, and mix in SPLENDA® Granulated Sweetener until dissolved.n
- Reduce heat to low, simmer 5 minutes, and remove from heat. Mash the garlic and salt into a smooth paste, and mix into the pot. Stir in the red pepper flakes.n
- Cool to room temperature before using, or store up to 2 days in the refrigerator.n
Nutrition Facts : Calories 4.7 calories, Carbohydrate 0.9 g, Fat 0.2 g, Fiber 0.3 g, Protein 0.2 g, Sodium 145.8 mg, Sugar 0.1 g
UNCLE BILL'S CREAMY MUSTARD /JALAPENO DIPPING SAUCE
After numerous attempts to make a tasty, with a bit of heat and bite using Jalapeno peppers, I finally developed what I consider a great sauce. This sauce is great with a steak, chicken or pork chops. The preparation of the sauce is very simple.
Provided by William Uncle Bill
Categories Sauces
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 11
Steps:
- Process all ingredients in a blender or food processor until smooth, about 2 minutes.
- Store in glass jar with lid in the refrigerator until ready to use.
- Use as required for dipping or as a sauce, spread over your selected food item.
- To give this a curry flavor, add 2 teaspoons of your favorite curry powder.
Nutrition Facts : Calories 906.3, Fat 69.2, SaturatedFat 13.6, Cholesterol 71.1, Sodium 3818.2, Carbohydrate 65.4, Fiber 4.3, Sugar 26.1, Protein 14.1
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