Muthasauce Recipes

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MUFFULETTA

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 4 to 6 main-course servings

Number Of Ingredients 15



Muffuletta image

Steps:

  • In a small saucepan, combine 1/2 cup of the oil, the carrot, celery, cauliflower, oregano, thyme and 3 tablespoons water. Bring to a boil, lower the heat, and simmer, covered, until the vegetables are somewhat tender, about 6 minutes. Transfer the vegetable mixture to a small bowl and stir in the olives, pimento and salt. Set aside to cool.
  • When the olive-vegetable salad has cooled, stir in the parsley.
  • Slice the bread in half lengthwise. Using your hands, scoop out the inside of each bread half to make a shallow pocket. Brush the inside of the top half with the remaining 2 tablespoons oil. Fill the bottom bread half with the olive-vegetable salad and pack it down with your hands. Layer the provolone, mortadella and soppressata over the salad (without letting any hang over the sides).
  • Cover with the top bread half and tightly wrap the sandwich with plastic wrap. Place the sandwich on a cutting board or baking sheet and weigh it down with a heavy object, such as a cast-iron skillet, for at least 1 hour or up to 3 hours.
  • Remove the plastic wrap and cut the sandwich into fourths or sixths. Serve.

1/2 cup plus 2 tablespoons extra-virgin olive oil
1/2 medium carrot, thinly sliced
1/2 stalk celery (with leaves), thinly sliced
1/2 cup small cauliflower florets
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
3/4 cup pitted large green olives, finely chopped
1/4 cup brine-cured pitted black olives, such as kalamata, finely chopped
2 tablespoons chopped jarred pimento (sweet peppers)
1/2 teaspoon kosher salt
1 tablespoon chopped fresh parsley
One 6-inch-round Italian bread loaf with sesame seeds
6 ounces sliced provolone
6 ounces sliced mortadella
4 ounces sliced soppressata

MUSAKA

I learned this from my Bulgarian mother in law though it's probably Turkish in origin. The recipe calls for 'chubritsa', a Bulgarian herb that can be difficult to find in the states, so basil can be substituted in its place.

Provided by Lisa

Categories     Main Dish Recipes     Casserole Recipes     Vegetable

Time 1h

Yield 4

Number Of Ingredients 11



Musaka image

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Heat oil in a skillet over medium heat. Cook ground beef until evenly brown. Season with paprika, cumin, salt, and pepper. Stir in potatoes, and cook for 2 to 3 minutes. Stir in tomato sauce, and summer savory. Add enough water to just barely cover. Reduce heat, and simmer 15 minutes.
  • Pour meat mixture into 9x13 inch baking dish, and spread evenly. In a small bowl, mix together the egg and yogurt; pour, and spread evenly over meat mixture.
  • Bake in preheated oven for 30 to 40 minutes, or until top is golden brown.

Nutrition Facts : Calories 727.7 calories, Carbohydrate 44.3 g, Cholesterol 145.4 mg, Fat 49.4 g, Fiber 6.2 g, Protein 27.8 g, SaturatedFat 15.5 g, Sodium 961.1 mg, Sugar 6.5 g

5 tablespoons olive oil
1 pound ground beef
1 teaspoon ground paprika
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon ground black pepper
4 potatoes, peeled and cut into 1/2-inch cubes
1 (6.5 ounce) can tomato sauce
1 tablespoon chopped summer savory (chubritsa)
1 egg, lightly beaten
⅔ cup yogurt

MUTHA SAUCE

Make and share this Mutha Sauce recipe from Food.com.

Provided by princessmommie

Categories     Sauces

Time 30m

Yield 6 1/2 cups, 50 serving(s)

Number Of Ingredients 21



Mutha Sauce image

Steps:

  • Pour oil into a large saucepan and set over medium-high heat. Toss in the onions, green peppers, and jalapenos and give them a stir. Season with a pinch of salt and pepper and cook til soft and golden.
  • Add garlic and cook for 1 more minute. Dump in everything else except the Liquid Smoke.
  • Bring to a boil, then lower the heat so the sauce simmers, 10 minutes.
  • Swirl in Liquid Smoke and let the sauce cool.
  • Pour into a container, cover, and store in refrigerator til ready to use.
  • Variation: Hot BBQ Sauce.
  • Add 2 or 3 seeded and minced habanero peppers (about 1 1/2 tsp to 1 tbsp) along witht he onions and pepers. Also add 1/2 tsp cayenne pepper along witht the other ingredients for extra punch.

Nutrition Facts : Calories 48.2, Fat 1.2, SaturatedFat 0.2, Sodium 282.8, Carbohydrate 9.4, Fiber 0.5, Sugar 7.7, Protein 0.6

1/4 cup vegetable oil
1 cup onion, minced
1/2 cup green pepper, minced
1 jalapeno pepper, seeded and minced
1 pinch kosher salt
1 pinch black pepper
2 tablespoons garlic, minced
1 (28 ounce) can tomato sauce
2 cups ketchup
1 cup water
3/4 cup Worcestershire sauce
1/2 cup cider vinegar
1/4 cup lemon juice
1/4 cup molasses
1/4 cup cayenne pepper sauce
1/4 cup spicy brown mustard
3/4 cup dark brown sugar, packed
1 tablespoon chili powder
2 teaspoons black pepper
1/2 teaspoon ground allspice
1 tablespoon liquid smoke

DINOSAUR BBQ MUTHA SAUCE

Make and share this Dinosaur BBQ Mutha Sauce recipe from Food.com.

Provided by iris5555

Categories     Sauces

Time 25m

Yield 6-7 cups

Number Of Ingredients 21



Dinosaur BBQ Mutha Sauce image

Steps:

  • Pour the oil into a large saucepan over medium-high heat.
  • After oil has heated, add the onions, green peppers, and jalapenos and stir.
  • Add a pinch of sa1t and pepper and cook until vegetables are soft and onions are golden.
  • Add the garlic and cook for 1 minute more. Add remaining ingredients except the Liquid Smoke.
  • Bring to a boil, then lower the heat so the sauce simmers.
  • Simmer for 10 minutes.
  • Turn off heat, add the Liquid Smoke and let the sauce cool.
  • Pour it into a container, cover, and store in the fridge until ready to use.

Nutrition Facts : Calories 407.3, Fat 10.4, SaturatedFat 1.4, Sodium 2348.6, Carbohydrate 81.5, Fiber 4, Sugar 64, Protein 4.5

1/4 cup vegetable oil
1 cup minced onion
1/2 cup minced green pepper
1 jalapeno pepper, seeded and minced
1 pinch kosher salt
1 pinch black pepper
2 tablespoons minced garlic
1 (28 ounce) can tomato sauce
2 cups ketchup (preferably Heinz)
1 cup water
3/4 cup Worcestershire sauce
1/2 cup cider vinegar
1/4 cup lemon juice
1/4 cup molasses
1/4 cup cayenne pepper sauce
1/4 cup spicy brown mustard
3/4 cup dark brown sugar, packed
1 tablespoon chili powder
2 teaspoons fresh coarse ground black pepper
1/2 teaspoon ground allspice
1 tablespoon liquid smoke (optional)

MUTHA SAUCE

Categories     Sauce     Kosher     Simmer     Boil

Yield makes 6 to 7 cups

Number Of Ingredients 20



Mutha Sauce image

Steps:

  • Pour the oil into a large saucepan and set over medium-high heat. Toss in the onions, green peppers, and jalapeños and give them a stir. Season with a pinch of salt and pepper and cook til soft and golden. Add the garlic and cook for 1 minute more. Dump in everything else except the Liquid Smoke. Bring to a boil, then lower the heat so the sauce simmers. Simmer for 10 minutes. Swirl in the Liquid Smoke and let the sauce cool. Pour it into a container, cover, and store in the fridge til ready to use.
  • Variation: Hot BBQ Sauce
  • Add 2 or 3 seeded and minced habanero peppers (about 1 1/2 teaspoons to 1 tablespoon) along with the onions, peppers, and jalapeños. Also add 1/2 teaspoon cayenne pepper along with the other ingredients for extra punch.

1/4 cup vegetable oil
1 cup minced onion
1/2 cup minced green pepper
1 jalapeño pepper, seeded and minced
Pinch each of kosher salt and black pepper
2 tablespoons minced garlic
1 can (28 ounces) tomato sauce
2 cups ketchup (preferably Heinz)
1 cup water
3/4 cup Worcestershire sauce
1/2 cup cider vinegar
1/4 cup lemon juice
1/4 cup molasses
1/4 cup cayenne pepper sauce
1/4 cup spicy brown mustard
3/4 cup dark brown sugar, packed
1 tablespoon chili powder
2 teaspoons coarsely ground black pepper
1/2 teaspoon ground allspice
1 tablespoon Liquid Smoke (optional)

SOULFUL STEW

Here's a stew that comes and goes on our menu, rotating with a couple of other meat stews. It's lighter than the others and is simmered with ten different vegetables. It's healthy food for your meat-lovin' soul.

Yield feeds 10 to 12

Number Of Ingredients 23



Soulful Stew image

Steps:

  • Strip any large, tough stems from the spinach and give it a good washing. Dry the leaves in a salad spinner or pat dry. Stack 10 leaves on top of one another and roll them up like a cigar. Slice into wide ribbons. Continue til all the leaves are sliced; set aside.
  • Cut the chicken into 1 by 3/4-inch strips. Season the flour with salt and pepper, and toss the chicken in it. Set a large Dutch oven on the stove and heat 6 tablespoons of the olive oil over medium-high. Add the chicken in batches and brown lightly. As the chicken gets done, scoop it out of the pot into a bowl. Set aside.
  • Add the remaining 2 tablespoons of oil to the pot if it looks dry, and toss in the onions, green peppers, celery, and jalapeños, seasoning them with a pinch of salt and pepper. Stir in the ham and garlic and cook for 2 minutes more. Dump the chicken back in, along with its juices. Add the bay leaf, broth, tomatoes, Mutha Sauce, Worcestershire, and carrots. Cover the pot and bring everything to a boil; then crack the lid, turn down the heat to low, and simmer til the carrots are soft, 15 to 20 minutes.
  • Uncover the pot and throw in the blackeyed peas, corn, and spinach. Season the stew with the cumin, thyme, and oregano, and let everything simmer for another 15 minutes to blend the flavors. Take out the bay leaf and taste the stew to see if it needs some salt and pepper; then spice everything up with Tabasco.
  • Serve the stew steamin' hot in great big soup bowls.

10 ounces fresh spinach
2 pounds boneless, skinless chicken thighs or breasts
1/2 cup flour
Kosher salt and black pepper
1/2 cup olive oil
2 cups chopped onion
1 1/4 cups chopped green pepper
1 cup chopped celery
1 jalapeño pepper, seeded and minced
1 pound baked ham, diced
4 to 6 cloves garlic, minced
1 bay leaf
1 cup chicken broth or stock (to make your own, see page 168)
1 can (14 1/2 ounces) diced tomatoes
1 cup Mutha Sauce (page 165)
1 tablespoon Worcestershire sauce
2 cups sliced carrots
1 can (15 ounces) black-eyed peas, drained
1 can (15 ounces) corn kernels, drained
1 teaspoon ground cumin
1 teaspoon dried thyme
1 tablespoon dried oregano
Tabasco sauce

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