recipes

Heat oven to 350°F.

Spray 11×7-inch (2-quart) glass baking dish with cooking spray.

In 6- to 8-inch skillet, heat oil over medium heat.

Add bell pepper and green onions; cook 2 to 3 minutes, stirring occasionally, until vegetables begin to soften.

In large bowl, mix bell pepper mixture and all remaining ingredients except croutons and additional green onions.

Spoon into baking dish.

Top with croutons.

Bake uncovered 30 to 35 minutes or until hot and bubbly.

Sprinkle with additional sliced green onions before serving.

Heat oil in a saucepan over medium-high heat and sauté onions until it start to become translucent.

Add the remaining ingredients and allow it to simmer for 45 minutes on low.

Allow sauce to cool completely and puree in a blender.

Place back in a saucepan and simmer for an hour more.

Add the oil, onion and garlic in a saucepot over medium-high heat and cook until the onions soften, about 4 minutes.

Add Worcestershire sauce, ketchup, honey Dijon, molasses, brown sugar, and hot sauce; Season it with salt and pepper and bring to a boil.

Simmer it, uncovered, for half an hour, stirring occasionally.

Remove your cooked sauce from heat.

Stir in beer and puree sauce in a blender until smooth.

Add the oil in a pot over medium heat, and allow it to get hot but not yet smoking.

Add garlic and stir until fragrant, about 30 seconds.

Add all the remaining ingredients and stir until well combined.

Allow it to cook until thickened, stirring occasionally for about 15 minutes.

Allow it to cool and store in an air tight container in the fridge.

Place all the ingredients in a saucepan.

Bring it to boil and allow to simmer for 30-40 minutes in low heat.

Heat oil in a saucepan over medium heat.

Add onions and cook stirring for about 5 minutes.

Add all the remaining ingredients.

Whisk until smooth and bring it to a low boil, covered.

Reduce heat and allow to simmer, stirring often until the mixture thickened, about 25-30 minutes.

Pour into a glass jar.

Allow it to cool.

Cover and place in your refrigerator.

Use this within 2 weeks or freeze.

Sauté onions in butter for about 4 minutes.

Add the remaining ingredients.

Stir well and simmer for 30 minutes.

Heat oil and cook onion for a minute, stirring constantly.

Stir in ketchup, tomato sauce, brown sugar, hoisin, garlic powder, and Worcestershire sauce.

Season it with paprika and pepper flakes.

Cook stirring for 5-8 minutes.

Place all ingredients in saucepan.

Bring it to a boil and simmer for 5 minutes until all sugar has dissolved.

Cook stirring for a couple of minutes until thick.

Cut peaches in half.

Pit and chop halves into slices.

Toss it with lemon juice in a bowl.

Sauté onions in oil until soft, then, add the garlic and cook stirring for a minute.

Add peaches, vinegar, brown sugar, and bourbon.

Bring it to boil and simmer uncovered, for 30 minutes, stirring occasionally.

Place in a blender and blend until smooth.

Place back into the pot.

Add tomato paste, Worcestershire, ginger, chili powder, and chipotle powder.

Season it with salt and pepper.

Bring to a boil and simmer in medium heat for 10 minutes, stirring.