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Onion Sauce
Pantry American

Onion Sauce

4.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Melt the butter in a large skillet over medium heat. Add onions, cook and stir until lightly browned. Sprinkle in the sugar, and continue cooking until onions are deep golden brown, about 10 minutes. Stir in the chicken broth and vinegar and season with paprika. Mix in the bread until dissolved. Bring to a boil, then simmer over low heat for 3 minutes.
  2. 2 Transfer the mixture to a blender or food processor, and blend until smooth. Serve with pork or beef.

By LINDA MCLEAN

Rodney Scott's Secret Eastern Carolina Barbecue Sauce
Pantry American

Rodney Scott's Secret Eastern Carolina Barbecue Sauce

4.5

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Pour white vinegar into a saucepan; add lemon slices, black pepper, cayenne, paprika, ancho chile powder, pepper flakes, and white pepper. Add sugar. Whisk to combine.
  3. 3 Place over medium-high heat and bring to a simmer. Stir, turn off heat, and let cool to room temperature.
  4. 4 Transfer into a plastic squeeze bottle or other vessel.

By John Mitzewich

Mama Laina's Chicken Gravy (Reduced-Fat Version)
Pantry American

Mama Laina's Chicken Gravy (Reduced-Fat Version)

4.9

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Heat oil in a 2-quart saucepan over medium heat. Whisk in flour until smooth. Cook, stirring occasionally, until lightly golden brown, 7 to 10 minutes. Add chicken broth 1 cup at a time, whisking well after each addition. Add bouillon, garlic powder, rosemary, black pepper, onion powder, and paprika. Whisk until smooth, about 3 to 5 minutes. Reduce heat to low; simmer until thickened, about 5 minutes.

By lainam11

Romesco Sauce
Pantry American

Romesco Sauce

4.6

Prep
10 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
  2. 2 Place the tomatoes, bell pepper, and garlic cloves onto the prepared baking sheet. Brush the vegetables with some of the olive oil, then sprinkle with kosher salt. Bake in the preheated oven until the garlic has turned golden brown, 15 to 20 minutes. Remove from the oven, and allow to cool for 10 minutes. While the vegetables are cooling, bake the bread slice on one of the oven racks until golden brown. Remove and allow to cool.
  3. 3 Scrape the vegetables and any juices from the pan into a food processor or blender. Break the bread into pieces, and add to the food processor along with the toasted almonds, vinegar, paprika, and red pepper flakes. Puree until finely ground, then drizzle in the remaining olive oil with the machine running. Season to taste with additional salt if necessary.

By AngieItaliano