Best Yummy Sauce Recipes

MEATBALL GRINDERS WITH A YUMMY SAUCE

Steps:

• In a large saucepan, mix pizza sauce, apple jelly, Italian seasoning, salt and pepper. Bring to a low boil over medium heat.
• Place frozen meatballs into the sauce mixture. Cover and simmer over medium heat for 20 minutes, or until meatballs are done, stirring occasionally.
• While the meatballs are cooking, preheat oven to 375 degrees F (190 degrees C). Place the split hoagie rolls on a large baking sheet.
• Place several meatballs and desired amount of sauce in each roll. Layer with mozzarella cheese. Place in the preheated oven for 2 to 3 minutes, or until cheese is melted.

CHEESE ENCHILADAS IN YUMMY RED SAUCE

Steps:

• SAUCE:.
• Place garlic in cold, non-reactive (non-aluminum - use non-stick or ceramic lined) large sauce pan with oil. Bring up to a medium heat, stirring so that garlic doesn't scorch. Sauté for 1 minute, then add onions. Add remaining dry spices (through parsley) and sauté for 3-4 minutes, to develop oil & spices' flavors. Add remaining ingredients, except cilantro. Simmer gently on low for 30 minutes. Add cilantro at the end. Cool, and then chill overnight in fridge to let flavors meld.
• ENCHILADAS:.
• Preheat oven to 350º. Spray a 9 x 13 lasagna pan thoroughly with Pam. Spread 1 cup of enchilada sauce in bottom of baking pan.
• Combine cheeses, chilies, onions, and olives in large mixing bowl, tossing gently to thoroughly mix.
• Stuff and roll enchiladas with 2/3 of the cheese mixture. Place them, seam-side down in pan - in two rows of 4-5; long the long side of the pan. When all are in pan, pour remaining enchilada sauce FIRST over the outside edges (as they will dry out if not covered), then once down the center. Spread remaining cheese mixture on the two "lanes" that remain uncovered by sauce. Bake, uncovered for 25-30 minutes, until bubbly and melted. Cool for 5 minutes to re-congeal before serving. Makes 8-10 enchiladas, serving 4-6 people.
• For Vegetarian option use Vegetable broth.

YUMMY HONEY MUSTARD DIPPING SAUCE

Steps:

• Mix the mayonnaise, yellow mustard, Dijon mustard, honey, and lemon juice together in a bowl. Cover and chill in refrigerator overnight.

YUMMY AND SIMPLE BLUEBERRY SAUCE (GOES WITH MY BLUEBERRY SCONES!

Steps:

• Blend the blueberries and lemon juice in your blender.
• Then fold the sugar and lemon zest into the blueberry/lemon juice mixture.
• Pour into a saucepan and heat on medium (stirring constantly) until it comes to a boil.
• Serve with my Simple & Yummy Blueberry Scones (Recipe #59337) or use it on whatever else you think it will taste good with!
• ENJOY!

SO YUMMY GRILLED BANANAS WITH CARAMEL SAUCE AND CREMA MEXICANA

Steps:

• Make caramel:.
• Melt butter in medium saucepan over medium-low heat, then add brown sugar and whipping cream
• Simmer over medium heat and stir occasionally (about 8 minutes).
• Sauce is ready when it is golden brown; it will thicken as it cools.
• Cool completely, then pour into a container (I use one of those squeeze bottles to take with our camping stuff).
• It's OK to keep at room temp, but I would put in fridge if you want to keep longer than a couple of days.
• Prepare bananas:.
• Combine sugar and cinnamon.
• Slice each banana in half lengthwise.
• Roll each banana half in cinnamon sugar, until completely coated.
• Grill coated bananas over hot coals (ideally, you will grill them after dinner, when the coals are nicely glowing; we don't want a raging fire here).
• Grill bananas until the sugar begins to carmelize, but be careful; don't let them burn.
• To serve, put two banana halves on a plate, drizzle with caramel sauce and serve with a dollop of crema Mexicana.

ITALIAN ESSENTIALS: YUMMY PIZZA WHITE SAUCE

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. Add a bit of salt to the baked garlic, and then smash it smooth with the flat end of your kitchen knife. You want it like a paste.
• 4. Chef's Note: If you have never baked garlic, you will love its wonderful mellow flavor. Here is a recipe on how to bake garlic: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/cooking-essentials-baked-garlic.html?r=4
• 5. Add the butter to a saucepan over medium heat.
• 6. When the butter melts, add the onion, and sauté in the butter for 1 minute.
• 7. Add the flour, baked garlic, black and white pepper, parsley and oregano to the saucepan, and whisk until completely combined, and beginning to bubble, about 2 - 3 minutes.
• 8. Add the milk and whisk to combine.
• 9. When the mixture begins to simmer, add the cheeses, and stir until the mixture begins to thicken, about 4 - 6 minutes.
• 10. Chef's Note: At this point remove from the heat, and add the truffle oil, if using.
• 11. Chef's Tip: If the mixture become too thick, add a bit of milk, a tablespoon at a time, until you have the right consistency. It should be thick enough to easily coat the back of a spoon, and leave a trail when you run your finger across it.
• 12. PLATE/PRESENT
• 13. Use it on your next pizza.
• 14. Use it over a plate of pasta. Enjoy
• 15. Keep the faith, and keep cooking.

YUMMY SALMON PATTIES WITH EASY SAUCE

Steps:

• Patties:.
• In a large bowl beat eggs slightly with a fork.
• Add salmon, crumbs, celery, green onions and red pepper (and optional parsley) and mix well (wear gloves use your hands).
• With your hands, shape mixture into 6 firm patties.
• In a skillet over medium heat, heat the oil. Fry patties approximately 10 minutes per side or until lightly browned.
• Sauce:.
• In a small bowl, mix the mayo and mustard in a 5-to-1 ratio (i.e. 5 Tbsp of mayo to 1 Tbsp of mustard) or to taste. Mix together until blended. If you want, on low power slowly warm the mixture in the microwave. Serve on the side.
• Optional: use an envelope of hollandaise sauce mix instead.

AUTUMN/WINTER ESSENTIAL: YUMMY BEEF IN CHILI SAUCE

Steps:

• PREP/PREPARE
• You will need a slow cooker, crockpot, or Instant Pot, to make this recipe.
• The Roast I am using a chuck roast; however, with the long cook times of a slow cooker, just about any type of beef will probably do just fine
• The Paprika There are lots of varieties of paprika floating around out there. I like a hot variety; however, if you want to cool it down a bit you could always use something milder.
• Make of it What You Will This dish is basically sauce and meat, so serving it up is up to you. How about piling it up on some good garlic mash, or maybe egg noodles; even rice would be an excellent option.
• Here are a couple of recipes that go well with this dish: https://www.justapinch.com/recipes/side/rice-side/side-essentials-spicy-rice-dish.html https://www.justapinch.com/recipes/side/side-potatoes/low-fat-horseradish-mash-potatoes.html?r=4 https://www.justapinch.com/recipes/main-course/pasta/master-recipe-egg-noodle-dough.html?r=12
• Gather your ingredients (mise en place).
• In the bowl of your slow cooker, mix the salt, pepper, and flower together, then toss in the cubed beef until nicely coated. Then, add the "OTHER STUFF" ingredients and mix until combined.
• Before tossing the beef with the flour, pat it dry with a few paper towels.
• Finally add the "WET STUFF" ingredients and stir to combine.
• Set your slow cooker to low, and cook until the beef is fork tender, about 5 - 6 hours.
• In the last hour, stir in the "FINISHING TOUCHES" ingredients.
• PLATE/PRESENT
• Serve with rice, mashed taters, egg noodles, or whatever you choose. Enjoy.
• Keep the faith, and keep cooking.

YUMMY BAKED CHICKEN THIGHS IN TANGY SAUCE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Whisk ketchup, water, vinegar, butter, onion, paprika, sugar, Worcestershire sauce, mustard, salt, pepper, and steak sauce together in a saucepan. Bring to a simmer; cook 5 minutes, stirring occasionally, for flavors to blend.
• Spread chicken thighs in a single layer in a baking dish. Pour sauce over chicken thighs.
• Bake chicken in the preheated oven until thighs are cooked through and sauce is bubbling, about 2 hours. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 165 degrees F (74 degrees C).

MAYA'S SUPER YUMMY SECRET SAUCE.

Steps:

• whisk first 4 ingredients together.
• add a little of the hot sauce.
• taste.
• add more hot sauce if needed -- if its too hot add a little more miracle whip.

" YUMMY N' EASIEST" WARM BLUEBERRY SAUCE

Steps:

• Place all ingredients in a saucepan.
• Bring to a boil.
• Reduce the heat and simmer for 5 minutes.
• Yum, it is ready!

MY VERY OWN BASIC BUT YUMMY PIZZA SAUCE

Steps:

• Fold everything together in a bowl. When baking the pizza, the sauce will cook adequately. Make this up before you start your pizza dough, and let the sauce sit in the fridge. By the time your pizza is ready to be topped, the flavors will have blended.
• This freezes well.

YUMMY HONEY MUSTARD DIPPING SAUCE

Steps:

• Mix the mayonnaise, yellow mustard, Dijon mustard, honey, and lemon juice together in a bowl.
• Cover and chill in refrigerator overnight.

YUMMY HONEY MUSTARD DIPPING SAUCE

Steps:

• Mix the mayonnaise, yellow mustard, dijon mustard, honey and lemon juice together in a bowl. Cover and chill in the refrigerator overnight.

YUMMY TO MY TUMMY KOREAN BBQ SAUCE

Steps:

• Grind the sesame seeds in a coffee grinder until fine.
• Place the ground sesame seeds in a medium bowl and add the garlic, soy, sherry, honey, sesame oil, water, ginger, scallions, and red chili flakes, stir until thoroughly combined.
• Use this sauce to marinate short ribs, steaks, chicken or fish! Grill or broil and baste with sauce.

YUMMY TARTAR SAUCE

Steps:

• 1. Mix all ingredients together in covered container and refrigerate until need to use.

YUMMY SAUCE

Steps:

• In a blender or food processor blend almonds beans and oil.
• Add all other ingredients and puree until creamy smooth.
• Cover and let stand in the refrigerator for one hour.
• Don't cover to tight, remember the yeast.

POULTRY ESSENTIALS: CHICKEN AND YUMMY TOMATO SAUCE

Steps:

• PREP/PREPARE
• To make this recipe, you will need a pan with a lid, capable of holding all of the ingredients.
• Chicken Stock, Wine, or Beer You have three choices for one of the ingredients in the base: Chicken Stock: You do not have any wine, or maybe you do not drink. Adding the additional stock, will give the base a very neutral, pleasing flavor. Wine: Adding wine brightens up the base and imparts a piquant taste. Beer: The inclusion of beer gives the base an almost earthy flavor, that goes quite well with the mix of tomatoes and spices. FYI: If you are going for the beer, do not use a dark one; use something lite. I plucked a Modelo Especial out of the walk-in and it worked great... Especially since I got to drink what was left.
• How to Spatchcock a Chicken In this recipe I am using a spatchcocked chicken. Since you can use regular chicken parts, I am not going to get into "why" you want to do it, just simply "how" you accomplish this feat of splitting the bird in two. You will need a good pair of kitchen shears to make this happen. Step 1: Cut out the backbone. You will have to cut on either side to remove it. This is the hardest part of the process. As for the backbone, freeze it and use it when making soups or stocks. Step 2: Spread the chicken apart and flip it, skin-side-up. Step 3: Push down on the breastbone until you hear a crack. That would be the wishbone breaking. Now it is lying flat, and you have just spatchcocked a chicken... Time for a tall cold one. I went a step further and cut thru the breastbone giving me to halves. I used one for this recipe and vacuumed sealed and froze the other half for a future project. FYI: Spatchcocking is also referred to as butterflying.
• Gather your ingredients (mise en place).
• Prep your veggies and reserve.
• Combine the base ingredients in a bowl and reserve.
• Add the butter and oil to a high-sided pan and allow the butter to melt.
• Sprinkle the chicken with a generous amount of salt and pepper.
• Place into the pan, skin-side-down.
• Allow to cook until the skin crisps, about 6 - 8 minutes. Flip over and cook for an additional 6 - 8 minutes. Then remove from the pan and reserve.
• The chicken does not need to be cooked. We just did this to develop some additional levels of flavor.
• While the chicken is crisping, play about with the spices and add them to the base.
• Turn the heat down to medium low, add the veggies and sauté until they begin to soften, but not brown, 6 - 8 minutes should do the trick.
• Add the base to the pan and stir to combine.
• Add the chicken, skin-side-up, to the pan and scoop some of the sauce on top.
• Slowly simmer, covered, for about 20 minutes. Then remove the lid and continue to simmer until an instant-read thermometer inserted into the thickest part of the thigh reads 160f (71c), about an additional 15 - 20 minutes.
• If the sauce begins to get too dry, and additional chicken stock as needed. I wound up adding a few extra tablespoons.
• Tent and allow to rest for 5 - 8 minutes. During this time "carryover" cooking will raise the internal temperature to a "poultry safe" 165f (74c).
• PLATE/PRESENT
• Present whole and carve it at the table or cut it up. Up to you. Enjoy.
• Keep the faith, and keep cooking.

YUMMY EGG NOODLES WITH PASTA SAUCE!

Steps:

• Prep: garlic. Skin the garlic the easy way. Place the cloves into a small jar and then shake the whole thing. After a couple of minutes, the skins will have been beaten off. Mince the peeled cloves, then place directly into a 3-quart pot.
• Prep: onions. Slice a small white onion in half lengthwise. remove skin, slice thinly followed by rough shopping. place directly into the pot.
• Prep: Spices. Mix Italian spices, brown sugar, onion powder, garlic powder, seasoning salt, and kosher salt in a small container.
• Place pot on stove over medium heat. Add the 2 tablespoons of extra virgin olive oil. Stir occasionally, until onions soften and the garlic is fragrant.
• Drain the mushrooms directly into the pot of onions. Add the undrained ortega chiles. There will be a great amount of liquid. Continue cooking until all liquid is gone.
• Crumble the meat into the pot, stirring occasionally until red is gone.
• Add the spices, stir to cover.
• Add the diced tomatoes, stock, tomato paste, and mushrooms. Stir to mix. Make certain that the tomato paste is dissolved. Cook for 25 minutes, covered.
• While the sauce is cooking, start your pasta water. Fill your pasta pot 1/2 way with water, add kosher salt. Bring to a boil, about 15 minutes.
• Put egg noodles into boiling water. stir occasionally. Cook 10 minutes then drain. Turn off all burners.
• Pour pasta sauce into the drained egg noodles, mix well. Serve and enjoy!

MOM'S YUMMY CREAM CHEESE PESTO PASTA SAUCE

Steps:

• 1. Place olive oil in a sauce pan and saute garlic, basil, and add in broccoli.
• 2. Poor the mixture into a cuisine art or blender and add the cream cheese and enough hot pasta water to get a sauce consistency and finish blending.
• 3. Pour over (fresh) pasta.