Let all that you do be done in love.
1 Corinthians 16:14 ESV
Ingredients
* 1/2 cup butter
* 1 onion, diced
* 1 cup vodka
* 2 (28 ounce) cans crushed tomatoes
* 1 pint heavy cream
Directions
1. In a skillet over medium heat, saute onion in butter until slightly brown and soft. Move the skillet off of the flame and pour in the vodka and let cook for 10 minutes. Mix in crushed tomatoes and cook for 30 minutes. Pour in heavy cream and cook for another 30 minutes.
This BBQ Sauce is used in the south, like as in Mississippi not TEXAS Y'all. Serve over your pulled pork or brisket sandwiches, or on your meat on the grill
Ingredients
* 1/2 cup cider vinegar
* 1/4 cup water
* 3/4 teaspoon ground black pepper
* 2 tablespoons white sugar
* 1/2 cup mayonnaise
Directions
1. In a small nonporous bowl, combine the vinegar, water, ground black pepper, sugar and mayonnaise and mix well. Use on your favorite meat. It taste better if you let the ingredients marry for a while.
Ingredients
* 1/4 cup mayonnaise
* 1/4 cup fat-free or light sour cream
* 1 tablespoon sweet pickle relish
* 1 tablespoon finely chopped onion
* 1 tablespoon finely chopped fresh parsley
* Pepper to taste
Instructions
1. Whisk together the ingredients in a small bowl. Add pepper to taste. Cover and chill until needed. Makes about 2/3 cup of tartar sauce.
******WE USE DILL PICKLE******
Ingredients: 3 pounds ripe fresh plum tomatoes, peeled and seeded or 1 35 oz can of peeled Italian tomatoes, seeded and lightly crushed, with their liquid
1/4 cup extra virgin olive oil
1 small onion, chopped (about 1/3 cup)
1/4 cup finely shredded peeled carrots
1/4 cup finely chopped celery (including leaves)
4 fresh bay leaves or 2 dried bay leaves
Salt
Crushed red pepper
Ingredients:
3 tablespoons extra virgin olive oil
1 medium yellow onion, minced (about 1 cup)
1 medium carrot, peeled and finely shredded (about 1/2 cup)
1/2 cup minced celery with leaves
Salt
1 pound ground beef
1pound ground pork
1/2 cup dry red wine
1 tablespoon tomato paste
3 cups canned Italian plum tomatoes (preferably San Marzano), with their liquid, crushed
3 bay leaves
Freshly ground black pepper
4 cups hot water, or as needed