Sweet Sassy Sauce Recipes

Steps:

• Mix all ingredients into small saucepan.
• Bring to boil & then reduce to a simmer. Cook until thickened approx 15-20 minutes.
• Use immediately or store in refrigerator tightly sealed after chilling.

Steps:

• 1. Preheat oven to 375 degrees. Rinse brisket in cold water. If you have a roasting pan with a rack, fill the bottom with water, and place the brisket on the rack above the water. If you don't have a roasting rack/pan, you can make one. Pour water at least half-way up in a baking dish. Place a cake cooling rack on top of the baking dish with the brisket on this rack. If you don't have a cooling rack, place the brisket on the top rack of the oven set in the middle with the lower rack just below it with the water-filled baking dish. The water acts as a steam bake for the brisket ensuring optimal juiciness. I like to place the brisket fat side up for the first half of cooking to allow for the fat to render down into the meat some.
• 2. Place the brisket in the oven to cook. Your complete cooking time will depend on the weight of your brisket, so cooking times are approximate (about 1 hour per pound).
• 3. Mix the remaining ingredients in a medium saucepan and heat on low on the stove. Keep it on the stove throughout the time the brisket cooks. I know it seems like a lot of sauce, but it will get used.
• 4. Every 20 to 30 minutes of cooking, spoon some of the sauce over the brisket.
• 5. Half-way through your cook time, flip the brisket over.
• 6. Spoon sauce over the top allowing it to run down the sides.
• 7. Place the brisket back into the oven.
• 8. Place sauce back on the stovetop on a low setting. The sauce will thicken as it cooks.
• 9. Once your meat is cook through, allow it to rest for about 15 minutes before cutting as this will allow the juices to set.
• 10. Slice thin for best tenderness. Pour the remaining sauce over the meat and serve.

Steps:

• 1. Season your wings with season salt and pepper.
• 2. Prepare as you normally would - fried, or baked.
• 3. While cooking chicken, combine hot sauce, butter, honey, and cayenne pepper in a medium saucepot.
• 4. Simmer on low for about 10 minutes.
• 5. Remove from heat and let cool slightly until you're finished cooking your wings. Toss wings in the sauce before serving.

Steps:

• In a large bowl, combine the eggs, Worcestershire sauce and 2 tablespoons chili sauce. Stir in the bread crumbs, onion, oregano, garlic powder, salt and pepper. Crumble turkey and sausage over mixture and mix well. Shape into 1-in. balls. , Place on a rack coated with cooking spray in a shallow baking pan. Bake at 375° for 15-20 minutes or until meat is no longer pink. , In a large bowl, combine apricot preserves and remaining chili sauce. Add meatballs and toss gently. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake 5-10 minutes longer or until glazed, stirring every 3 minutes.

Steps:

• Combine all ingredients in 8 cup glass measure cup and microwave, uncovered on high for 5- 6 minutes.
• Good on meatballs and chicken.

Steps:

• Combine all ingredients in sauce pan and heat to boil. Reduce heat and simmer for about 45 minute stirring occationally. As it cools, it will thicken. This keeps well in the refrigerator for months too in a covered container.
• We love it on pulled pork sandwiches or BBQ ribs. Try it on meat loaf too.

Steps:

• Place all ingredients in a food processor.
• Blend well.
• In a medium sauce pot, bring to boil.
• Simmer for 25-30 minutes.

Steps:

• In a 9x13 inch casserole, combine soy sauce, brown sugar, oil, ginger, and garlic powder. Mix until brown sugar completely dissolves into the mixture. Place the chicken wings in the dish and turn them over until they are all well coated. Cover the dish and refrigerate for at least 4 hours. Turn the chicken again, after 2 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake chicken at 350 degrees F (175 degrees C), covered, for 45 minutes. Turn the chicken wings, and spoon sauce from the bottom of the pan over the tops of the wings. Cook an additional 50 minutes, uncovered.

Steps:

• Preheat an outdoor grill for medium-high heat. Cut tenderloin into 9 slices and brush with olive oil. Season to taste with freshly ground black pepper.
• Place the meat onto preheated grill. Grill until no longer pink in the center, 3 to 4 minutes per side. When finished, place pork on a plate, and allow to rest for 5 minutes.
• While pork is cooking, stir together sugar, Worcestershire sauce, vinegar, Dijon mustard, onion, garlic, red pepper flakes, and horseradish in a small saucepan. Bring to a simmer over medium heat, and stir until smooth. Pour sauce over sliced tenderloin to serve.

Steps:

• mix all ingreadients together in a bowl and wisk together until smooth. Heat over medium low for about 2-3 minutes while stirring. (just makes ingreadients blend better) Take a taste of the barbecue sauce, add whats needed to fit your style! ENJOY! :).

Steps:

• In a jar with a tight-fitting lid, combine all ingredients. Cover and shake well, then refrigerate (will keep for 1 week).