Sauce

Homemade Barbecue Sauce

June 14, 2019

If you are looking for a sweet and simple barbecue sauce recipe, then this Homemade Barbecue sauce is for you!

about 1 cup

1 tablespoon olive oil
2 cloves garlic, mince
1 shallot, chopped
1 tablespoon fresh ginger
1/2 cup ketchup
1/4 cup molasses
1/4 cup brown sugar
1/2 cup water
1 tablespoon honey
1 tablespoon worcestershire
1 tablespoon red wine vinegar
1 tsp. salt
1/2 tsp. pepper
1 dried anaheim chile pepper, stem and seeds removed

In a sauce pan over medium heat, heat the oil.
Add in the garlic, shallot, and ginger. Sauté until garlic is lightly browned and shallot is transparent,
about 3-5 minutes.
...
See the full directions on my site

Nutritions

Calories
814

Sodium
3919mg
163% DV

Fat
20g
31% DV

Protein
6g
13% DV

Carbs
180g
61% DV

Fiber
6g
25% DV

PER SERVING ^*

% DAILY VALUE^*

Fat

Saturated Fat 4g 21%

Polysaturated Fat 3g 24%

Monosaturated Fat 11g 74%

Cholesterol 4mg 1%

Sodium 3919mg 163%

Potassium 2154mg 61%

Protein 6g 13%

% DAILY VALUE^*

Total Carbohydrate

Fiber 6g 25%

Sugar 147g 294%

Vitamin A 1476IU 29%

Vitamin B6 2mg 135%

Vitamin C 94mg 158%

Calcium 310mg 31%

Iron 8mg 47%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Black bean and mango salad (+ video) - Family Food on the Table

www.familyfoodonthetable.com

Try it

See the full directions on my site

This black bean mango salad is bursting with colors, flavors and freshness and can be used as a salsa with chips or served on grilled chicken, fish or meat!

Mom’s Carrot, Cauliflower And Turnip Pickle

@thepeppercook

Sweet, tangy, and of course hot and spicy thanks to chilies and garam masala – no winter would be complete without the making of the ubiquitous Punjabi cauliflower, carrot and turnip pickle! It is the perfect accompaniment to a hot, fresh parantha for breakfast. Try this simplified, easy recipe!

500 grams carrots, cut into 2” long pieces ( preferably red carrots )
500 grams cauliflower, cut into florets ( use stems as well by cutting into 1'' pieces )
500 grams turnips ( cut into half and sliced into quarters )
3.5 liters water ( 14 cups approximately )
50 grams ginger ( roughly chopped )
50 grams garlic, about 25 large cloves ( peeled )
1 cup sugarcane or malt vinegar
1 cup jaggery ( grated about 200g )
3 tablespoons Kashmiri chili powder
2 1/2 tablespoons red chili powder
3 tablespoons black mustard ( freshly ground into powder )
3 tablespoons garam masala
3 tablespoons rock salt
1 cup mustard oil
For bottling: 2 sterilized 1 liter glass bottles:
2 sterilized 1 liter glass bottles

Makes about 1.5 kgs of pickle

Boil water in a large stockpot. When boiling, add cut vegetables, and blanch for 3-4 minutes.

Drain vegetables, pat dry, and allow vegetables to dry on trays preferably in the sun, for 2-3...
See the full directions on my site

Nutritions

Calories
24089

Sodium
53172mg
2215% DV

Fat
117g
181% DV

Protein
1299g
2599% DV

Carbs
5126g
1743% DV

Fiber
1717g
6871% DV

PER SERVING ^*

% DAILY VALUE^*

Fat

Saturated Fat 52g 264%

Polysaturated Fat 39g 243%

Monosaturated Fat 25g 162%

Cholesterol 844mg 283%

Sodium 53172mg 2215%

Potassium 229086mg 6545%

Protein 1299g 2599%

% DAILY VALUE^*

Total Carbohydrate

Fiber 1717g 6871%

Sugar 2367g 4735%

Vitamin A 2974459IU 59489%

Vitamin B6 131mg 6584%

Vitamin C 27529mg 45883%

Calcium 19872mg 1987%

Iron 314mg 1747%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Wedge Salad

This classic Wedge Salad recipe is the perfect side dish for your next meal! Crisp iceberg lettuce is topped with blue cheese, bacon, tomatoes and red onion, and then finished with a homemade buttermilk ranch dressing. It's cool, creamy and full of flavor and texture!

For the Dressing:
1 c mayonnaise
1/2 c sour cream
1 t Worcestershire sauce
1/2 t white vinegar
1/4 c chopped fresh parsley
2 T chopped fresh chives
2 t chopped fresh dill
1/4 c buttermilk
For the Salad:
1 small head iceberg lettuce
2 slices cooked and crumbled bacon
1/2 of a small red onion
2 tomatoes
1/2 c crumbled blue cheese
1/4 c chopped fresh parsley

PREPARE THE DRESSING:

In a small bowl, whisk together mayonnaise, sour cream, Worcestershire sauce, vinegar, parsley, chives and dill. Add buttermilk until the dressing reaches desired...
See the full directions on my site

Nutritions

Calories
276

Sodium
675mg
28% DV

Fat
21g
32% DV

Protein
11g
23% DV

Carbs
6g
2% DV

Fiber
2g
8% DV

PER SERVING ^*

% DAILY VALUE^*

Fat

Saturated Fat 13g 65%

Polysaturated Fat 1g 7%

Monosaturated Fat 6g 42%

Cholesterol 56mg 18%

Sodium 675mg 28%

Potassium 408mg 11%

Protein 11g 23%

% DAILY VALUE^*

Total Carbohydrate

Fiber 2g 8%

Sugar 3g 7%

Vitamin A 1887IU 37%

Vitamin B6 0.16mg 8%

Vitamin C 22mg 37%

Calcium 292mg 29%

Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Mom’s Carrot, Cauliflower And Turnip Pickle

Sweet, tangy, and of course hot and spicy thanks to chilies and garam masala – no winter would be complete without the making of the ubiquitous Punjabi cauliflower, carrot and turnip pickle! It is the perfect accompaniment to a hot, fresh parantha for breakfast. Try this simplified, easy recipe!

Wedge Salad

This classic Wedge Salad recipe is the perfect side dish for your next meal! Crisp iceberg lettuce is topped with blue cheese, bacon, tomatoes and red onion, and then finished with a homemade buttermilk ranch dressing. It's cool, creamy and full of flavor and texture!

PREPARE THE DRESSING:

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