SPRING HILL RANCH'S TEXAS BLACK JACK SAUCE
Also known as "Cattle Drive Sauce", this is another innovation from my neighbors to the east. By the late 1870's, condiments such as ketchup, Worcestershire sauce and vinegars were available in cans or bottles - a blessing to the chuckwagon cooks of the era. There'd be biscuits, beans and coffee for breakfast and then the...
Provided by Wiley P
Categories Other Sauces
Time 40m
Number Of Ingredients 10
Steps:
- 1. In a saucepan over medium high heat, combine the onions, coffee, Worcestershire sauce, ketchup, vinegar, brown sugar, jalapeños, chili powder, salt, and garlic. Stirring often, bring the mixture to a boil and then reduce the heat. Stirring regularly, simmer the sauce until it reduces by 1/2, about 25 minutes. Strain the sauce or puree it in a blender or food processor. Allow it to cool to room temperature and then refrigerate it for 8 hours to allow the flavors to fester. Refrigerate between uses.
SPRING HILL RANCH'S SLOPPY JOE AND SLOPPY JOSé
The only day of the week there was an even vaguely good reason to attend junior high school was Thursday, That's when they served sloppy Joes in the cafeteria! It wasn't 'til a few years ago that I found a recipe close to the one they used and with just a little adjustment it was spot-on! So then I couldn't leave well enough...
Provided by Wiley P
Categories Sandwiches
Time 50m
Number Of Ingredients 20
Steps:
- 1. In a large skillet over medium heat, heat the canola oil. Add the onion, and green pepper. Cook until slightly softened. Add the ground beef. Cook until the beef is browned, and drain off the excess grease.
- 2. Meanwhile, in a medium mixing bowl, stir together ketchup, vinegar, mustard, brown sugar, ground cloves, and salt.
- 3. For Sloppy Josés, mix the green chiles, jalapeño, hot pepper sauce, oregano and cumin into the ketchup mixture.
- 4. Stir the ketchup (or ketchup/chile) mixture into the browned beef mixture. Cover the pan and simmer it for 30 minutes.
- 5. Serve it up either open-faced or closed-faced on the buns, wrapped in flour tortillas or over hot baked potatoes.
SPRING HILL RANCH'S HOUSE BARBECUE SAUCE
We found a barbecue sauce recipe said to be over 165 years old. After adjusting it with modern-day ingredients and just a little for our own tastes, we decided it was the best all-around sauce we've ever had and that it was more than worthy of the Spring Hill Ranch House Barbecue Sauce moniker. Visitors and summer residents here in the canyon often ask us to make a few quarts of it to take home for their friends. We have always held the recipe to be a secret, though, so don't tell anyone where you got it! Great on beef, chicken, pork, tractor tires, you name it!
Provided by Wiley P @WileyP
Categories Dips
Number Of Ingredients 14
Steps:
- In a medium pot over medium, heat up the lard. Add the grated onions, and cook them (stirring often) until softened and turning opaque, about 5 minutes. Add the garlic and cook/stir until fragrant, about 1 more minute. Stir in the ketchup, Worcestershire sauce, lemon juice, apple cider vinegar, brown sugar, yellow mustard, paprika, hot pepper sauce, salt, pepper and (if using) chile pequines.
- Stirring often, bring the pot to a boil over medium-high heat, then turn the heat down to low, cover the pot and, stirring often to prevent burning, barely simmer it for 20 minutes. Taste and adjust the vinegar, salt and black pepper if needed.
- Works best served hot. Store in airtight glass container in the refrigerator for up to two weeks.
JALAPENO WHITE SAUCE
I don't want to call this a copycat recipe since the restaurant where I got this, Miguel's in San Diego, actually gives out the recipe because it's so popular. They serve it warm with chips as an alternative to salsa. I'm sure there are many other uses for this sauce, such as over enchiladas. You may want to add extra jalapenos if the spice isn't hot enough for you.
Provided by Scafire-Jen
Categories Sauces
Time 25m
Yield 7 serving(s)
Number Of Ingredients 8
Steps:
- Heat whipping cream in heavy saucepan over high heat.
- When cream is ready to boil, stir in sour cream.
- After sour cream is dissolved, reduce heat to medium.
- Stir in chicken base and jalapeno juice and simmer.
- While cream is heating: Make a roux by warming butter in a saucepan over medium heat, adding flour, and mixing with a wire whip until mixture starts to turn pale gold.
- Just before cream mixture is ready to boil again, add roux, whisking briskly and constantly until roux is incorporated.
- Remove from heat and add minced jalapeno and cheese.
Nutrition Facts : Calories 347.5, Fat 35.8, SaturatedFat 22, Cholesterol 121.8, Sodium 98.8, Carbohydrate 3.9, Fiber 0.1, Sugar 1.4, Protein 4.2
SPRING HILL RANCH'S PASTA WITH TOMATO CREAM SAUCE
I was pleasantly surprised at how light this dish actually is. It is a rich one but it's not heavy. The flavors really compliment each other nicely and I wouldn't change a thing about this one. We will be having this one many times in the future.
Provided by Wiley P
Categories Seafood
Time 1h
Number Of Ingredients 20
Steps:
- 1. In a large skillet over medium-high heat, heat the oil and melt the butter. Once the butter stops sputtering, add the onions, garlic and mushrooms (if using). Sauté them for couple minutes or so, 'til the onions begin to soften.
- 2. If you are using chicken pieces, add them to the onion mixture and continue to sauté until they are about cooked through, 4 or 5 minutes and leave them in the pan.
- 3. Pour in the tomato sauce, diced tomatoes, wine, salt, sugar, red pepper flakes and pepper. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.
- 4. While the sauce is simmering, cook the pasta according to package directions. Drain, reserving 1 cup of pasta water.
- 5. While the pasta is cooking, if you are using uncooked shrimp, sauté them in a separate pan with a little butter until they are pink, about 3 minutes, then remove them from the heat, but keep them warm.
- 6. Remove the sauce from the heat, add in the cooked shrimp (if using) and stir in the cream. Add the cheese, and check the seasonings. If needed, thin the sauce with some of the reserved pasta water. Add the cooked pasta and chopped basil, toss and serve immediately.
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