Archive for the ‘Sauces’ Category

Two Classic Barbecue Sauce Recipes

Monday, May 2nd, 2016

May is National Barbecue Month, and a great opportunity to get outside on warm, sunny days and perfect that barbecued recipe before summer parties and backyard events kick into full swing. Today we’re featuring two barbecue sauces that cater to guests looking for some heat and those who prefer sweet. Tell us your preference below in the comments!

National Barbecue Month

Savory & Spicy

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What You Need:

  • 1 cup ketchup
  • 3/4 cup brown sugar
  • 1 small onion, finely chopped
  • or 1 tablespoon onion powder
  • 1/4 cup teriyaki sauce
  • 1/4 cup hot sauce or sriracha

Directions:

  1. Stir ketchup, brown sugar, onion or onion powder, teriyaki sauce and hot sauce together in a medium sized bowl until sauce is well combined.
  2. Cover or transfer sauce to a jar and cover and refrigerate overnight, or about 8 hours. Use on chicken, pork and other barbecued food. Enjoy!

Picnic Table SetSomething Sweet

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What You Need:

  • 1 cup honey
  • 1/4 cup molasses
  • 3 tablespoons ketchup
  • 1/8 teaspoon ground cinnamon
  • 1/2 teaspoon paprika
  • 1 tablespoon meat tenderizer powder
  • 1/8 teaspoon dried oregano
  • 1/4 teaspoon minced garlic
  • 2 tablespoons Worcestershire sauce
  • 1 cup brown sugar
  • Salt and pepper to taste

Directions:

  1. Stir together honey, molasses, ketchup, cinnamon, paprika, meat tenderizer, oregano, garlic, Worcestershire sauce, brown sugar, salt and pepper in a medium sized bowl until well combined.
  2. Cover and refrigerate until you’re ready to use it on barbecued food dishes.

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Favorite Homestyle Pancake Recipes

Tuesday, March 8th, 2016

Happy National Pancake Day! We have a few great pancake recipes here on the blog, so we’ve rounded up three of our favorites to share with you now!

Homemade Pancakes
THE classic homemade pancake recipe. Serve hot with maple syrup and butter, or eat them plain!

Pancakes

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Blueberry Pancakes
We are very proud of our state berry, which tastes delicious in pancakes! This Blueberry Pancake recipe is sure to please for breakfast and brunch. And if you want to go totally blueberry for breakfast, try our Blueberry Vanilla Pancake Topping, made with maple syrup for a fruitier taste (this also tastes wonderful on our homemade pancakes).

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Apple Griddle Cakes
Combine the fresh apple flavor with our Griddle Cake recipe for a fun and delicious way to start the day.

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Don’t forget the maple syrup! You can find made in Maine Maple Syrup on our website as well as a variety of other gourmet jams, sauces and toppings for celebrating National Pancake Day to the fullest!

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Tuesday Recipe: Cheddar Potato Gratin

Tuesday, March 17th, 2015

Potatoes are a great food to serve on St. Patrick’s Day – it can be incorporated into many Irish dishes, as it can be prepared in a variety of ways. This Cheddar Potato Gratin is an easy recipe to follow, leaving you time to celebrate other food and customs surrounding the remembrance of St. Patrick.

What you’ll need:

  • 1/2 cup butter or margerine
  • 2 cloves garlic, finely choppedCheddar Potato Gratin
  • 1/3 cup all-purpose flour
  • 2 cups milk
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  • 3 pounds fresh, peeled
    russet potatoes
  • 1/4 cup thinly sliced green onions
  • 1 cup shredded Cheddar cheese
  • 1/2 cup shredded Parmesan cheese

Directions:

  1. Preheat the oven to 350°F and spray a 9×9 glass baking dish with cooking spray.
  2. In a 2-quart saucepan, melt butter over medium heat. Cook and stir garlic in butter for 1 minute; stir in flour with whisk until smooth.
  3. Gradually add milk and heat to a boil. Reduce heat to low; cook for about 5 minutes, stirring frequently until sauce is slightly thick. Stir in salt, pepper, and nutmeg.
  4. Slice potatoes into about 1/8-inch thick slices, toss with cream sauce.
  5. Layer half of the potatoes in the baking dish and top with green onions. Sprinkle with half of each cheese, repeat until all ingredients are in the dish.
  6. Bake for 55 to 60 minutes or until potatoes are tender and top is golden brown. Let stand 5 to 10 minutes before serving; cover and refrigerate any leftovers.

*Recipe adapted from BettyCrocker.com

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