Jack Daniels Sauce Recipes

Steps:

• Add margarine, honey and Jack Daniels to the teriyaki sauce in a small sauce pan. Heat almost to boiling.
• Use as a baste, glaze or marinade.

Steps:

• Add all ingredients but the Jack Daniels and ketchup into a food processor. Mix together until well ground and blended. Add the Jack Daniels and the ketchup. Blend again.
• Mixture is ready for use.

Steps:

• Cut about 1/2 inch off tops of garlic. Cut the roots so that the garlic will sit flat. Remove the papery skin from the garlic, but leave enough so that the cloves stay together. Put garlic into a small casserole dish, drizzle olive oil over it and cover with lid or foil. Bake in preheated 325 degree oven for 1 hour. Remove garlic and let cool until you can handle it.
• Combine pineapple juice, teriyaki sauce, soy sauce and brown sugar in a medium saucepan overr medium-high heat. Stir occasionally until mixtures boils, then reduce heat until mixture is just simmering.
• Squeeze the sides of the garlic until the pasty roasted garlic is squeezed out. Discard remaining skin. Add this to the simmering mixture and whisk to combine.
• Add remaining ingredients to saucepan and stir. ( I like to add just a touch more J Daniels for my taste).
• Let mixture simmer for 25-30 minutes or until sauce has been reduced by about 1/3 and is thick and syrupy. Make sure it doesn't boil over.
• Serve warm with ribs, chicken or shrimp.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cut about 1/2-inch from the top of the garlic head. Trim the roots so the garlic sits flat. Remove some of the outer layers of papery skin from the garlic, leaving enough so that the cloves stay together. Put garlic into a small casserole dish or baking dish, drizzle olive oil over it, and cover with a lid or aluminum foil.
• Roast garlic in preheated oven until the cloves are soft, about 1 hour.
• Stir brown sugar, pineapple juice, water, teriyaki sauce, and soy sauce together in a saucepan and bring to a boil; reduce heat to low and keep at simmer.
• Squeeze sides of the garlic until the pasty roasted garlic emerges. Measure 2 teaspoons roasted garlic into the saucepan and incorporate into the sauce with a whisk. Reserve remaining roasted garlic for another use.
• Stir lemon juice, white onion, bourbon whiskey, pineapple, and cayenne pepper into the sauce; bring to a simmer and cook until the volume of the liquid reduces by half and is thick and syrup-like, 40 to 50 minutes.

Steps:

• In a medium saucepan, combine onion, garlic and whiskey. Simmer over medium heat for about 7 minutes or until onion is translucent.
• Add remaining ingredients and simmer for 20 minutes.
• Puree in food processor or blender.
• Refrigerate for at least 1 day to blend flavours.

Steps:

• Cube bread.
• Set aside in a large mixing bowl.
• Combine all ingredients except butter.
• Mix well and pour over bread.
• Soak bread in milk mixture for 15 minutes.
• Pour into a 13x9 buttered pan.
• Top bread mixture, with cut up butter.
• Bake at 325 for 60-90 minutes or until pudding mixture has risen 1 inch.
• Serve warm Sauce over bread pudding.
• Sauce
• combine ingredients and add sugar and water until dissolved.
• Add butter, and simmer until melted.
• Cook over high heat of 2 minutes.
• Add Jack Daniels, and simmer for 3-5 minutes.

Steps:

• Sweat the Onion/Garlic in medium sauce pan with butter.
• Add the ketchup to the saucepan and reduce heat to a simmer on low heat.
• Add the rest of the dry ingredients/spices and stir.
• Add all the remaining ingredients/liquids to the saucepan.
• Simmer and reduce the BBQ sauce for 30 minutes, or until the sauce is the desired thickness. The sauce will thicken some when cooled.
• Let the sauce chill and you're finished! Store it in an airtight container for later or get to grilling with it right away.

Steps:

• Combine the onion and garlic with the whiskey (start with a small amount... you can always add more to taste) in a large saucepan; cook until translucent.
• Add remaining ingredients; bring to a boil.
• Simmer uncovered until reduced and thickened, approximately 20 minutes.

Steps:

• Put all the ingredients into a small saucepan and heat over a medium heat until the jam is liquified and the mixture begins to become like syrup.
• You might want to stir this mixture to make sure it doesn't stick or burn because of the high sugar content.
• Baste ham during the baking process and pour some of the glaze up into a bowl to use as a sauce on the side.

Steps:

• Add the oil to a saucepan and cook the onion and garlic until soft. About 4 to 5 minutes.
• Add the pineapple juice, water and brown sugar and bring to the boil whilst stirring. Once boiling reduce the heat to a simmer.
• Now add the Pinneaple, Tarayaki sauce, Soya sauce, lemon juice, whisky and Cayenne pepper. Stir in well and bring the mixture back to the boil. Once boiling reduce to a simmer.
• Note: At this stage you can spoon a little of the mixture onto your meat or Ribs as a marinade whilst it is still a loose consistency.
• Leave to simmer for around 30 minutes until the glaze reduces by half and the consistency thickens. You can add a little white flour to the mixture if you like it really thick!
• The glaze is ready to serve over your steak or Ribs.
• Note: For extra flavour you can coat your steak or Ribs with the Glaze and grill for the last few minutes to give it a really sticky finger licking taste!