DR. PEPPER SPECIAL SECRET SAUCE
This recipe will have your guests guessing the secret ingredient. Perfect for all of those upcoming summer barbecues.
Provided by Loves2Teach
Categories Brunch
Time 10m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Blend together on stir speed of blender for 2 minutes.
- Store in tightly sealed container and refrigerate.
- Shake well before using.
- (Will keep for several weeks in refrigerator.).
SEVEN SISTERS SECRET SAUCE!!
A superb sauce with that Middle Eastern flavour from the Tahini. My six sisters-in-law tried to decide what was in the sauce! Hence the name...me being the seventh sister! Delicious in chicken sandwiches, over grilled meats and also as a dip.
Provided by Angela Sara
Categories Sauces
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Put natural yogurt, mayonnaise and Tahini sauce in a bowl and mix thoroughly.
- Add mustard, honey, lemon and stir.
- Salt and pepper.
- Add any of the ingredients again to suit your taste.
LICKS' FAMOUS "SECRET SAUCE"
Licks was first established in the Toronto neighbourhood I live in, back in the late 70s. I remember the first store, with its 2 booths. They now have numerous locations. This is their "secret sauce", which was published in a Canadian magazine back in 1984. So, it's not so secret when you have the recipe!
Provided by Lennie
Categories Sauces
Time 5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Whisk all ingredients together; add more cream if you think it's too thick for your tastes.
- Spread on freshly bbqed hamburgers, top with tomato slices, and enjoy!
STEAK AND HAVARTI PANINI WITH MY "SECRET SAUCE"
I was making myself a steak panini with the leftovers of my steak that I had had for dinner the night before, added havarti cheese, and wanted a nice sauce to go on it. So I just looked in the fridge and came up with this crazy concoction! It was SO GOOD, I decided to not keep it a secret! What's the fun of it if you don't share? Hope you enjoy it as much as I did!
Provided by Wildflour
Categories Lunch/Snacks
Time 17m
Yield 1 panini, 1 serving(s)
Number Of Ingredients 10
Steps:
- In small bowl add steak sauce. (Both amounts). Whisk in mayo til smooth and no longer lumpy, then whisk in horseradish. Taste, adjust to your own preferance, set aside.
- In small saute pan, saute mushrooms and onion in ONE of the Tbls. of olive oil til crisp-tender or soft. Your own personal preferance. Set aside.
- Get (lightly oiled) cast iron griddle (or panini maker) heating til medium-hot.
- Lay out 2 pieces of bread.
- Drizzle 1 Tbl. sauce onto each slice, then spread with back of spoon til evenly coated.
- Pour rest of sauce into tiny bowl for dipping later.
- Top one slice with 1 slice of cheese.
- Top cheese with steak, piling on. As much or little as you like.
- Top with sauted mushrooms and onions.
- Top onions and mushrooms with second slice of cheese.
- Place other slice of bread on top, sauce-side down.
- Brush top of bread lightly with olive oil.
- Place olive oil-side down onto heated griddle.
- Brush new top with a little olive oil.
- Press lightly, once, with spatula.
- Brown bottom. Depending on how hot your pan is, this will take about 30 seconds to 1 minute. Check now and then to prevent burning. You will want this lightly toasted with nice grill marks.
- When bottom is to likeness, carefully turn over with a spatula and brown other side. (*I lift a corner with my spatula, then carefully hold it up with my fingers, then get under it with my spatula so you don't wreck the bread.) Do the same way when the second side is done.
- When done, carefully remove and place on a cutting surface and cut in half diagonally.
- Serve hot with extra sauce for dipping. (Sauce can be used to dip your sandwich in, or great for dipping french fries, too!).
- *Whatever steak you have on hand works just fine. Whether it be cooked at the moment, or leftover. I used leftover prime rib, but any good steak or tenderloin can be used.
Nutrition Facts : Calories 905.4, Fat 60.1, SaturatedFat 17.6, Cholesterol 155.3, Sodium 969.8, Carbohydrate 37.9, Fiber 2.3, Sugar 6.4, Protein 53.4
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