Archive for the ‘Ingredients – Sauces’ Category
Homemade Manwich
This is a copycat recipe for the popular canned item called Manwich which is basically a Sloppy Joe sauce. This recipe as stated makes the same as one 15 oz can of Manwich sauce. One can can be used to make Manwich Sloppy Joe Sandwiches or for use in other recipes that require just a can of the sauce. I made this on 15 Jun 2024, very well liked by the family and I.
Ingredients
- 500 grams ground beef, or pork, (1 lb)
- 1 small green bell pepper, finely diced
- 1 cup tomato sauce
- 1 cup tomato ketchup
- 1 teaspoon prepared yellow mustard
- 1 tablespoon dried onion flakes
- ½ teaspoon garlic salt
- ¼ teaspoon celery seed
- ½ teaspoon chili powder, optional
- buns, split, buttered, and toasted, for serving
Instructions
For Manwich Sloppy Joes
- Brown the beef in a pan until little no pink remains.
- While the beef is cooking, dice the bell pepper and set aside, then add the remaining ingredients, except the bell pepper and buns, to a small mixing bowl and stir together to make the sauce.
- Once the beef is cooked, drain the excess fat and return to heat. Add the bell pepper and cook for 3-5 minutes to soften the pepper, stir often.
- Add the sauce, stir and allow mixture to come to a boil, then reduce to a simmer and cook, stirring often, for 10-15 minutes.
- Serve on toasted buns with any toppings you desire. Enjoy.
- These are excellent with a slice of Cheddar on top.
For use in other recipes
- To use in recipes that simply require one 15 oz can, simply omit the ground beef and use the remaining ingredients as listed.
Notes
Fair cost per serving depending on where you source the beef from.
Used in Recipes Listed on this Site:
Updated on 15 June 2024.
Updated on 15 June 2024.
Homemade Country Gravy Mix
This is the homemade version of the very popular gravy packets available in the US. This is just the dry mix. Link to the shortcut is listed in the Notes section.
Ingredients
- 2 cups all purpose flour
- 1 tablespoon garlic salt
- 1 tablespooon black pepper, fresh ground
- 1 tablespoon sea salt
- 1 teaspoon poultry seasoning, Shortcut
- ½ teaspoon rubbed sage
Instructions
- Add all ingredients to a bowl and whisk together.
- Store in an air tight container and use within 1 year.
- 3 tablespoons of mix equals 1 store bought country gravy packet. How to use is listed in the Notes.
Notes
Shortcut: Poultry Seasoning.
Used in Recipes Listed on this Site:
- Homemade Country Gravy & Biscuits, made it, GO-TO recipe.
- Broccoli Cheese Soup, made it, GO-TO recipe.
My Alfredo Sauce
This is my Go To Alfredo sauce and is cream based, not cream cheese based. This is easy to prepare and is well liked by everyone who has tried this. This doubles easily.
Ingredients
- 2 cloves garlic, smashed and minced
- 1 tablespoon extra light olive oil
- 1/2 cup butter, (1 stick)
- 2 cups heavy cream, (1 pint)
- 2 tablespoons Cream cheese
- 1 cup Parmesan cheese, grated
Instructions
- In a saucepan, heat the oil on medium heat, when hot, add the garlic and saute for 1 minute.
- Add the butter and let melt.
- Add the heavy cream and cream cheese. Whisk until thickened.
- Whisk in the Parmesan, whisk until melted in and sauce is thickened. Do not let the sauce come to a boil after the cheese is added or the cheese may separate from the cream.
- Stir in your choice of cooked shrimp, cubed chicken, bacon, or crumbled Italian sausage and let the sauce simmer for a few minutes to warm the added meat.
- Serve over fettuccine or pasta of your choice.
Notes
I will price this per serving when I return to Thailand, for now I will say this is Fair cost per serving.
Variants: 1. For 4 servings of sauce, consider meats at 500 g / 1 lb of cooked chicken, shrimp, Italian sausage, smoked sausage, or bacon. 2. Add 250 g / 8 oz of sliced, sauteed mushrooms in addition to Italian or smoked sausage.
Adapted from a combination of several internet recipes.
Mom's BBQ Sauce
This recipe comes from my Mom, who has been making this since 1959 (60 years) when she first made this in a high school home economics class, and this is good BBQ sauce!
Ingredients
- 2 tablespoons white vinegar
- 3/4 cup onion, finely minced
- 1 clove garlic, minced
- 2 tablespoons Worcestershire sauce
- 1/2 cup brown sugar, packed
- 1 teaspoon prepared yellow mustard
- 3/4 cup tomato ketchup
- 2 tablespoons vegetable oil
- 1/4 cup orange juice
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Add all ingredients to a sauce pan and simmer on low heat for 10 minutes. Now the sauce is ready for use.
- Use in recipes calling for BBQ sauce. This recipe easily doubles or triples.
Notes
Used in Recipes Listed on this Site:
Provided by my Mom, Joanne Thayer. United States.
Provided by my Mom, Joanne Thayer. United States.
Homemade Japanese Curry
This comes from a friend in Singapore and she states this certainly on par with the packaged Japanese Curry, and common ingredients as well. On my to make and taste list for sure!
Ingredients
- 45 grams unsalted butter
- 5 tablespoons all purpose flour
- 1 tablespoon curry powder
- 1 1/2 teaspoons garam masala, use 1 tablespoon for a hotter curry
- 1 teaspoon paprika
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato ketchup
Additional Ingredients when Using Full Amount
- 2 apples, peeled, cored, grated
- 1 tablespoon honey
Additional Ingredients when Using Half Amount
- 1 apple, peeled, cored, grated
Instructions
- Have everything measured out and ready to use.
- On a saucepan on low heat, add the butter and melt.
- When the butter is melted, stir in the flour and continue stirring until the roux turns golden brown, this takes about 5-10 minutes. Important to not stop stirring, no one likes a burnt roux.
- Stir in the curry powder, paprika, and garam masala, and stir to mix evenly.
- Stir in the Worcestershire sauce and ketchup, stirring to mix evenly, then remove from heat.
For Immediate Use
- At this point you can use the roux in any recipe that calls for boxed Japanese curry. Use half of this roux for recipes that state 100-120 grams (~4.2 oz) of boxed curry.
- When the recipe states to add the roux, also add the grated apple and honey as stated in the Additional Ingredients.
- Use all the roux for recipes that call for 200-240 grams (~8.4 oz) of boxed curry.
- When the recipe states to add the roux, also add the grated apples and honey as stated in the Additional Ingredients.
For Use Later
- Divide the roux into two containers with tight sealing lids, pack the roux down as well. There is no need to have the small cubes like the boxed kind unless you desire to do that, then an ice cube tray, or even the left over packaging from a boxed curry would even work, then just wrap in plastic and store in the fridge until use.
Notes
Low cost compared to what the boxed curry costs.
Inspired by Peng's Kitchen and the link to this recipe is here.
Singapore.
Singapore.
Hazan’s Butter Tomato Sauce
I got this recipe from a friend on another site, and that man is a Chef, and the recipe comes from the late Italian Chef and author, Marcella Hazan. So needless to say, this recipe comes highly recommended. I made this on 27 May 2022, and I must say, best sauce I have tested, the flavor is excellent! Highly recommended for a easy and very delicious sauce. This is adapted to the size of cans I have here in Thailand, for US size can, that is explained in the Notes section.
Equipment
- Potato Masher
Ingredients
- 2 cans peeled tomatoes, (20 oz / 565 g each), I use Brook brand.
- 1 medium onion
- 6 tablespoons unsalted butter
- kosher salt, as needed
Instructions
- Pour the tomatoes and the juice, into a saucepan and crush them with a potato masher, or you can do this with your hands.
- Peel the onion and simple cut in half crosswise. Add the onion and butter to the saucepan.
- Place saucepan on low heat and bring to a simmer. Simmer only, no one likes a pot of burnt tomatoes!
- Every 10 minutes or so, give the sauce a stir, taste, and season with a tiny pinch of salt, let the sauce simmer. Continue to simmer, taste, and add a tiny pinch of salt, as needed, for 45 minutes.
- Remove from heat and remove the onion. You can either discard the onion or enjoy as a snack. Mash the tomatoes with the masher again, now your sauce is ready.
- Serve over hot cooked spaghetti or pasta of your choice. Enjoy.
Notes
Variant: 1. Replace half the butter with duck fat (this comes highly recommended!). 2. In a separate pan, brown some ground beef or pork (500 g / 1 lb), drain, and stir into the sauce, then serve as a meat sauce.
This sauce freezes well, so make a larger batch, separate into portion sizes you require and freeze, then you have sauce readily available.
For viewers in the US, for the canned tomatoes, use one 28 oz can, and 5 tablespoons butter.
Brian's BBQ Sauce, Kansas City Style
Summers in the states is BBQ time, here in Thailand, it is year round. This comes from my good friend, Brian, who does what I do, makes seasonings from scratch that are not available here in Thailand. I look forward to making and using this sauce! Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 2 cups ketchup
- 1 cup molasses
- 1 teaspoon chili powder, OR make from a shortcut
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon black pepper
- 1/4 teaspoon liquid smoke
Instructions
- Add all the ingredients to a sauce pan and heat on medium heat, stirring, until bubbly. Reduce heat to low and cook for another 5-10 minutes, stirring.
- Remove from heat and allow to cool. Use immediately or refrigerate until use.
Notes
Shortcut: Chili Powder.
Used in Recipes Listed on this Site:
Thailand.
- Pork Ribs (Pressure Cooker), made it, GO-TO recipe.
Thailand.
Nước Chấm (Vietnamese Vegetarian Fish Sauce)
A vegetarian alternative to fish sauce.
Ingredients
- 4 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 5 tablespoons boiling water
- 4 tablespoons brown sugar, packed
- 2 teaspoons fresh lime juice, with pulp
- 4 teaspoons garlic, smashed and finely minced
- 2 teaspoons red Bird's Eye chilies, finely chopped, to taste
Instructions
- Add the boiling water to a bowl and dissolve the sugar then allow the water to cool to room temp.
- To the bowl, add the remaining ingredients and mix well. Done, and ready to use.
Notes
Shortcut: Vietnamese Pickled Carrot & Daikon (Đồ Chua).
Variants: 1. Add pickled daikon and carrot, chopped. 2. Add crushed peanuts.
Easy Pasta Sauce
Very easy for a base sauce but feel free to tailor this at will, like adding meatballs. Only 4 ingredients and 45 minutes of your time. On my to cook list to verify this. Now I am in Thailand, our can sizes are not that of the states for some items, and canned tomatoes fall into the category. I will clarify this in the procedures. If you are in Thailand or Southeast Asia (or the US), please read the step completely. There is a lot of variants to this as you will read in the Recipe Notes section.
Ingredients
- 1 can whole peeled tomatoes, see Step 1, you need to read this if in Thailand
- 1 onion
- 5 tablespoons butter
- 1-2 pinches salt
Instructions
- For the US, use a 28 oz can of whole peeled tomatoes with juice. For Asia, the average can I have seen is 565 grams or about 20 oz, for Asia, use 2 cans, you make more sauce for use in other recipes but keep the onion, butter, and salt measurements the same.
- Open tomatoes and pour the tomatoes and juice, into a medium size pot.
- For the onion, trim both ends, peel, and cut in half, add that to the pot.
- Add the butter to the pot along with a pinch or two of salt as you desire.
- Bring the pot up to a simmer and break up the tomatoes with a spoon as they cook. Stir often just don't let the tomatoes or juice burn.
- Cook the sauce for 45 minutes, add seasoning of your choice (Italian seasoning comes to mind).
- Remove and discard the onion. Add to pasta and enjoy.
Notes
Low cost.
Shortcut: Italian Seasoning.
Variants: 1. Obvious is to use fresh, peeled tomatoes but you will need to add tomato juice as well. 2. Add some crushed garlic cloves while this is simmering. 3. Feel free to add cooked meatballs. Feel free to add ground meat of your choosing, cooked of course, at the end of the cooking. 4. Feel free to use a seasoning during cooking, remember, make this your own sauce, my Italian seasoning is listed as a shortcut.
Beurre Blanc Sauce
This is a French sauce that is mostly white wine, cream, and butter, sounds good and will be on my to make list when I get some white wine again.
Ingredients
- 1/4 cup dry white wine
- 1/4 cup white wine vinegar
- 2 tablespoons shallot, finely chopped
- 1/3 cup whipping cream
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper powder, or to taste
- 1 cup unsalted butter, one standard 227 gram block
Instructions
- For the butter, this is 2 sticks for the US people following this. Cut the butter in 1 tablespoon pieces and return to the fridge to keep cold.
- In a heavy 2 quart sauce pan, and the wine, vinegar, and shallot and bring to a boil over medium heat and reduce to 2 to 3 tablespoons, about 5 minutes.
- Whisk in the cream, salt, and white pepper and bring to a boil and hold that for 1 minute.
- Reduce heat to low, and add 2-3 tablespoons of butter and whisk constantly, until the butter is almost melted, then add a few more pieces of butter.
- Repeat until all the butter is incorporated into the sauce. Remove the pot from the heat often to let the mixture cool a bit and prevent the cream from breaking.
- When all the butter is mixed in, remove from heat and taste, adjust salt and pepper to your liking.
- Now pour the sauce through strainer to remove the shallot.
- Serve over fish or chicken.
Notes
Low cost.
Adapted from an internet recipe.
