Saturday, April 21, 2012
Friday, April 20, 2012
Homemade Steak SauceAn Excellent Clone for A-1
Here's a recipe from recipegoldmine.com "Classy Clones" section. I've not tried it, but other recipes posted there were excellent clones! The site has a lot of good recipes, crafting, and household hints.
A-1 Steak Sauce
1/2 C. orange juice
1/2 C. raisins
1/4 C. soy sauce
1/4 C. white vinegar
2 T. Dijon mustard
1 T. grated orange peel
2 T. catsup
2 T. chili sauce
Bring all the ingredients to a boil, and then boil for 2 minutes, stirring constantly. Remove from the heat. Allow the mixture to cool to lukewarm. Pour the mixture into a blender until it is smooth. Pour it into a bottle and cap tightly. Refrigerate and use within 90 days.
Heather in NJ
Homemade Family Favorite Steak SauceFor a great steak sauce, I mix equal amounts of Worcestershire sauce and ketchup with a dash of onion powder.
Great Recipes for Homemade SauceGo to topsecretrecipies.com. At this site, you will find lots of recipes of famous brands like Heinz ketchup and Kentucky fried chicken. I didn't see a recipe for A1 sauce. However, I did find the sauce recipes from the Lonestar steakhouse and the Outback steakhouse.
Inexpensive Steak Sauce AlternativeIf you have an Aldi Foods Grocery Store near you, try their steak sauce. You may be pleasantly surprised.
Great Homemade AlternativeHere is a totally inexpensive alternative. I use it in the crockpot over a roast. It tastes very much like A1 steak sauce.
1/2 cup ketchup
1/3 cup lemon juice (bottled)
Salt and Pepper
Put the ingredients in small pan and simmer. Bottle and keep refrigerated. You can double or triple this recipe.
Patrick of Milwaukee, WI
You'll Love This Homemade Steak SauceMy husband loves this version of homemade A-1 sauce. I found this recipe in "Country Woman Magazine," dated July/August 1995.
2 cups ketchup
2 garlic cloves, minced
2/3 cup chopped onion
1/2 cup each lemon juice, water, Worcestershire sauce and vinegar
1/4 cup soy sauce
1/4 cup packed dark brown sugar
2 tablespoons prepared mustard
Combine all of the ingredients in a 3-quart saucepan; bring to a boil over medium heat. Reduce heat and simmer, uncovered, for 30 minutes. Strain if desired. Cover and refrigerate. Yield: about 3 cups
Elaine's Homemade Steak SauceI make my own steak sauce recipe that is so easy. I have been told that it tastes similar to the A1 brand that costs so much in the grocery store.
Add one teaspoon of ground ginger to 2 cups of the ketchup and Worcestershire sauce mixture and simmer. If one desires it to be a little sweet, you may add some brown sugar to taste. After this cools, I pour it into a squeeze bottle, or any container, and keep it in the cupboard. You can refrigerate it if you desire.
Source: The Dollar Stretcher.com
A great recipe for making homemade Worcestershire sauce that vegans can use because it does not contain anchovies as do the commercial brands. Makes a wonderful gift, too!
Makes about 3/4 cup.
- 1/2 apple cider vinegar
2 tablespoons soy sauce
2 tablespoons water
1 tablespoon brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon dry mustard
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon ground cinnamon
1/8 teaspoon pepper
- Place all ingredients in a medium saucepan and stir thoroughly. , stirring constantly. Simmer 1 minute. Cool.
- Store in the refrigerator.
Makes about 3/4 cup.
Looking for a peanut butter alternative? Try this almond butter recipe – its quick, easy, and super nutritious!
3 lbs raw, unsalted almonds
Spread almonds on cookie sheets and toast in a 350 degree F. oven for about 10-15 minutes, stirring them around occasionally to ensure that they are toasting evenly. Let cool for 30-45 minutes. In a food processor, add handfuls of almonds at a time through the shoot opening and blend on high. Periodically open blender and scrape down sides to make sure that mixture is blending evenly. If you prefer a chunkier almond butter, save a handful for the end and then add in while pulsing food processor to attain desired consistency.
Ever wonder what makes barbeque sauce so delicious? Perhaps it’s the 30 grams of sugar per 1/4 cup serving? Don’t want to give up this comfort food favorite? Then try this innovative recipe, which uses diet soda in place of the sugar!
2 strips of thick bacon, chopped fine or 1 teaspoon of smoked paprika, or chipotle powder to taste (this gives the sauce its smoky flavor, so using either the bacon or the spices is fine!)
1 small onion (minced)
1 clove garlic (minced)
1 6oz can tomato paste
1 tsp liquid smoke
1/2 cup apple cider vinegar
1/2 cup water
1/4 cup ketchup (again, use your homemade version!)
3 tbsp mustard
1 tbsp Worcestershire sauce
1 pinch ground cloves
1 pinch cinnamon
Hot sauce to taste (any variety is fine!)
If using bacon, fry in a 2-qt pan (no oil) until cooked through. Add the onion and cook over a medium heat for 3-5 minutes (or until onion browns). Add in garlic and cook for a minute, then mix in all other ingredients and simmer for about 30 minutes. Test the mixture and add other spices, more vinegar or hot sauce until you achieve the desired taste. To store, scoop into a large plastic container and keep refrigerated.
Ahhh…mustard. Another childhood favorite. But did you know many varieties contain a hefty dose of brown sugar? Cut the carbs – and synthesize the taste – by following this spicy mustard recipe
1/4 cup white or brown mustard seeds
1/4 cup red wine vinegar
1/4 cup dry red wine
1/2 cup dry mustard
2 tsp salt
1/4 tsp ground allspice
2 tbsp cold water
Place mustard seeds, wine vinegar and wine in a small bowl and let sit for 3 hours. Pour the contents of the bowl and the water into a food processor with a steel blade. Blend until seeds are broken up and then add the dry mustard, salt, allspice, and water, and process until smooth. Scoop into glass container and refrigerate 12 hours before serving.
If using raw eggs in mayonnaise makes you nervous, try this recipe, which not only dramatically reduces the sugar content but also partially cooks the eggs!
2 large egg yolks
2 tbsp fresh lemon juice
2 tbsp water
1 tsp dry mustard
1 tsp salt
1 cup pure olive oil
Heat the egg yolks, lemon juice, water, and sugar in a small skillet over very low heat, stirring constantly. At the first sign of thickness, remove from heat and submerge in a large pan of cold water (you should continue stirring here to avoid creating citrus-y scrambled eggs…trust us!) Scoop mixture out of pan and into a food processor. Blend for a few seconds and then let mixture sit uncovered for at least 5 minutes to cool. Add remaining dry ingredients, and blend on low speed. Drizzle oil slowly into the mixture until all ingredients are combined. Scoop into a large glass container and chill immediately. Mayonaise should keep for at least one week if stored correctly.
Read more: http://www.marksdailyapple.com
There’s no need to give up ketchup if you can opt for this sugar-free (but no less delicious) 3-minute variety.
6 ounces tomato paste
2/3 cup apple cider vinegar
1/3 cup water
2 tbsp of your preferred sugar substitute (optional)
2 tbsp onions
2 cloves garlic
1 tsp salt
1/8 tsp ground allspice
1/8 tsp ground cloves
1/8 tsp pepper
Combine ingredients in food processor and blend until the onion disappears. Spoon mixture into an airtight container and store in the refrigerator.