RUBY'S BARBECUE SAUCE
Provided by Food Network
Time 45m
Yield about 5 cups
Number Of Ingredients 14
Steps:
- Heat oil in a large saucepan over medium heat. Add onions and jalapenos and cook over medium heat until onions are soft and transparent, about 5 minutes. Add salt, dry mustard, black pepper, cayenne, and garlic salt. Stir to combine and then mix in the brown sugar. Add the cider vinegar, ketchup, molasses, Worcestershire, and water and whisk all together until thoroughly combined. Reduce heat to low and simmer for about 20 to 35 minutes, whisking every few minutes to prevent sauce from burning and sticking to bottom. Strain sauce to remove onions and jalapenos before serving.
RHUBARB SAUCE
This sauce is a yummy use for rhubarb.
Provided by Alle88
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 55m
Yield 6
Number Of Ingredients 4
Steps:
- Place rhubarb, water, and sugar in a saucepan. Bring to a boil; reduce heat and simmer until rhubarb is soft, 15 to 20 minutes. Stir in gelatin mix. Remove from heat and cool to room temperature, about 30 minutes.
- Pour rhubarb sauce into a bowl. Cover and place in the refrigerator.
Nutrition Facts : Calories 132.5 calories, Carbohydrate 32.4 g, Fat 0.2 g, Fiber 1.5 g, Protein 2 g, Sodium 62.3 mg, Sugar 29.6 g
RUBY PORT SAUCE
Yield makes 2 cups
Number Of Ingredients 6
Steps:
- Melt 2 tablespoons of the butter in a medium saucepan set over medium heat. Once the butter foams, toss in the shallots and garlic, and sauté until soft and tender, about 3 or 4 minutes. Pour the port and beef stock into the saucepan, and bring to a simmer. Let reduce for about 20 minutes, or until you have about 2 cups of brothlike sauce. Whisk in the remaining tablespoon of butter for a touch of added thickness and gloss. Season to taste with salt and pepper.
RUDY MIKESKA'S "ALL PURPOSE" SEASONING RUB
Though the quantities are large, these are the recipes tested by the chef.
Provided by Food Network
Categories dessert
Time 10m
Yield 1 pound, 14 ounces seasoning r
Number Of Ingredients 6
Steps:
- Mix all ingredients together and place in an airtight container. Rub on beef, pork, chicken, lamb (anything) generously and marinate 1 to 5 days, refrigerated, before cooking.
RUBY-GLAZED CORNED BEEF
From the famous Silver Palate caterers, this is a step up from your traditional corned beef. Sophisticated sweet and tart flavors update the classic American recipe that makes an impressive centerpiece to your buffet menu. Baked to a beautifully glazed finish, the hot corned beef is sliced thickly and offered with additional Port sauce. Yum!
Provided by JackieOhNo
Categories Meat
Time 4h30m
Yield 10-12 serving(s)
Number Of Ingredients 20
Steps:
- Place beef in heavy large pot. Stud each onion with 4 cloves. Add to pot with carrots, celery, garlic and peppercorns. Cover with water. Bring to boil over medium heat. Reduce heat, cover and simmer until beef is tender, about 3-1/4 hours, turning beef every hour. (Can be prepared 1 day ahead. Refrigerate beef in cooking liquid. Bring to room temperature before baking.).
- For sauce: combine first 11 ingredients in heavy medium saucepan over medium-low heat. Stir until jelly ismelted. Let cool at least 30 minutes. (Can be prepared 1 day ahead.).
- Position rack in center of oven and preheat to 350 degrees. Drain beef and pat dry. Arrange fat side up in large roasting pan. Cut off any excess fat and discard. Spread coarse-grained mustard over beef. Pour 2-1/2 cups sauce over beef. Sprinkle with sugar. Bake until beef is glazed deep rich brown, basting every 15 minutes, about 45 minutes.
- Transfer to large platter. Spoon some of sauce over top. Serve immediately, passing remaining sauce separately.
Nutrition Facts : Calories 1511.8, Fat 91.2, SaturatedFat 30.4, Cholesterol 466.5, Sodium 5568.9, Carbohydrate 79, Fiber 4.2, Sugar 52.6, Protein 88.8
RUBY CRANBERRY SAUCE
It wouldn't be Christmas dinner without it! A simple, low fat, classic cranberry sauce to add some fruity flavour to your roast, it couldn't be easier
Provided by Cassie Best
Categories Condiment
Time 10m
Number Of Ingredients 4
Steps:
- Tip all the ingredients into a saucepan. Bring to a simmer and cook for 5 mins (or a little longer if the berries are frozen ). Cool, then chill for up to four days or freeze for two months. Serve at room temperature.
Nutrition Facts : Calories 68 calories, Carbohydrate 15 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber
RUBY'S BBQ SAUCE
Make and share this Ruby's BBQ Sauce recipe from Food.com.
Provided by Hill Family
Categories < 30 Mins
Time 20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Add all ingredients (except liquid smoke) to stove pot and bring to a boil.
- Cover and simmer for 20 minute.
- add liquid smoke.
Nutrition Facts : Calories 28.2, Fat 0.2, Sodium 360.9, Carbohydrate 6.9, Fiber 0.6, Sugar 5.1, Protein 0.7
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- To prepare duck, place breast halves between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/4-inch thickness with a meat mallet or small heavy skillet.
- Combine peppercorns, coriander seeds, salt, and garlic. Rub peppercorn mixture evenly over both sides of duck; let stand 15 minutes.
- Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add half of duck; cook for 1 minute on each side or until desired degree of doneness. Remove duck from pan; keep warm. Repeat procedure with remaining 1 teaspoon oil and remaining duck.
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