1 - 10 of 160 for sauce western
Combine all ingredients. For best results, use immersion blender to create an emulsion. Perfect for pulled pork.
Coloradoans insist that ... 1/4 c. Worcestershire sauce 1/4 c. brown ... lemon slices. Refrigerate cooled sauce in tightly covered container up to 2 weeks.
In saucepan, blend ... Season to taste with salt, hot pepper sauce and Worcestershire. Remove from heat and stir in green onion. Makes about 1 3/4 cups.
Combine all the ingredients. Heat gradually to boiling point; simmer 1 hour or until desired consistency. Pour into jars; seal at once. Process in ...
Put all ingredients, ... quick turns. This sauce tastes completely different ... before adding the raisins. It will keep in the refrigerator for about 5 days.
Put all ingredients into the blender. Cover and blend at low speed then high speed. Use to baste chicken, chops and ribs during barbecuing.
On edge of ... in catsup, Worcestershire sauce, lemon juice, ... smooth. Stir into sauce. Heat mixture to bubbly hot. Cover; remove from heat. Yields 2 cups.
Combine ingredients thoroughly in a blender. Chopped onion, green pepper, etc. may be added (blend also). Makes about 2 1/2 cups.
Combine all ingredients in saucepan and boil 5 minutes. Makes 1 quart. Use on pork, beef, or chicken.
In small bowl, combine all ingredients; blend well. Brush on Chicken Steaks, Boneless Breast, Steaks, Pork Tenderloin, Hamburgers and Hot Dogs.
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