ketchup

  • 2 Minute Indian Butter Sauce (Makhani Masala)

    2 Minute Indian Butter Sauce or Makhani Masala
    2 Minute Indian Butter Sauce or Makhani Masala
    (Serves 4)
    (Revised 10/28/2022)

    3 tblsp butter
    1 tsp sugar
    1½ tsp salt
    1 tsp garam masala powder
    2 tblsp coriander powder
    2 tsp Kashmiri chili powder or paprika
    2 tsp methi leaves
    1 tsp turmeric powder
    1 tsp cumin powder
    1½ tsp onion powder
    ¼ cup tomato sauce
    1 tblsp tomato ketchup
    ½ cup heavy cream

    NOTES:If you don't like the spice of the chili powder, substitute paprika.
     

    In a sauce pan add the butter and all the spices
    saute the spices in the butter while the butter is melting. Now add the tomato sauce and the ketchup. Cover and let simmer for 1 minute. stir in the cream a little at a time so it does not curdle.

    Serve or mix in some left over chicken, or paneer or some steamed/sauted vegetables. I tweaked the recipe of vahrehvah.com

  • Chuck Wagon Beans

    Chuck Wagon Beans
    Chuck Wagon Beans
    (Serves 10-15)


    3lb ground beef
    1 lb bacon slices
    1½ cloves garlic, minced
    1½ cups ketchup
    3lb. ground beef
    3 tbs spicy brown mustard
    3 cups finely chopped onion
    1½ tsp salt
    1 cup finely chopped celery
    ½ tsp pepper
    ⅔ cup hot water
    2 cans (28oz. each) Molasses-style baked beans
    2 tsp Beef Bouillon (Better Than Bouillon brand)


    NOTES:Searching the internet for chuck wagon beans brings up many versions, this version must be similar to many already written, tweaked a little here and there as it is passed down and around.

    Fry bacon till crisp. Drain of grease and set aside.
    In same pan, on medium heat, cook onion, ground beef, salt and pepper and celery until meat is done and onions are tender, then add garlic, cook until beef has browned through.
    Pour off most of the grease, then transfer the meat mixture to a larger stock pot.
    Now mix beef bouillon in a tblsp hot water, then stir bouillon into the meat mixture. Add the beans, ketchup, mustard.
    Cover and simmer (low heat with little bubbles), on top of stove for 1 hour.
    Crumble/Cut bacon and stir into beans. Serve.

  • Cocktail Sauce

    Cocktail Sauce
    Cocktail Sauce
    (Makes 1 cup)

    1 cup ketchup
    ¾ tblsp lemon juice
    1 tsp Worcestershire sauce
    1 tblsp horseradish sauce

    NOTES:

    Whisk together and taste. Add a dash more of anything you don't taste, like extra lemon juice or Worcestershire sauce or if you like it spicy, add more horseradish.

    Serve in a nice small dipping bowl for shrimp, calamari or other fried seafood! Usually accompanied by wedges of lemon.
  • Huli Huli Chicken

    Huli Huli Chicken
    Huli Huli Chicken
    (Serves 2-4)


    4 lbs boneless chicken thighs
    1 cup pineapple juice
    1/2 cup soy sauce
    1/2 cup brown sugar
    1/3 cup ketchup
    1/4 cup chicken broth
    2 tsp fresh ginger root grated
    1½ tsp minced garlic
    green onions, sliced thin for garnish


    NOTES: If you use sweetened pineapple juice, reduce the brown sugar by 1 tblsp. Recipe from The Recipe Critic
     

    In a medium sized bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, ginger and garlic. Reserve 1 cup sauce for basting. Add the chicken thighs and sauce to a Ziploc bag and marinate at least 3 hours or overnight.

    Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink. Baste occasionally with reserved marinade during the last 5 minutes. Garnish with green onions if desired.