Archive for the ‘Sauces’ Category

Caramel Sauce from Sweetened Condensed Milk


Stove Top
Note: It is VERY IMPORTANT to ensure that the entire can is covered with water at all times!
  1. Remove the label from the can.
  2. Place the unopened can on it’s side in a large pot and fill with water so the water is 1″ above the can.
  3. Bring to a boil, reduce heat to a medium boil. Let boil 3 hours topping up with water as needed.
  4. Remove from heat and let cool before opening.
Photo by Carolyn Davidson Hicks

Photo by Carolyn Davidson Hicks

Slow Cooker
  1. Place unopened can in slow cooker on it’s side.
  2. Fill slow cooker with water so the entire can is submerged. Cook on low 8-10 hours.
  3. Cool before opening.
Photo by Carolyn Davidson Hicks

Photo by Carolyn Davidson Hicks

Extra Tangy Tartar Sauce


  • 1 cup mayonnaise
  • 1/3 cup minced dill pickles
  • 3 tablespoons minced shallots
  • 2 tablespoons drained capers, minced
  • 2 tablespoons finely chopped Italian parsley
  • 1 tablespoon freshly squeezed juice from 1 lemon
  • 1 1/2 teaspoons Dijon mustard
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon hot sauce

In a medium bowl, mix together mayonnaise, dill pickles, shallots, capers, parsley, lemon juice, mustard, black pepper, salt, and hot sauce. Let sit for 30 minutes, then use immediately or store in an airtight container in the refrigerator for up to a week.

Sweet n Sour Sauce

Joshua Bousel - Serious Eats!

Joshua Bousel – Serious Eats!

  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 2/3 cup pineapple juice
  • 1/3 cup rice vinegar
  • 1/3 cup light brown sugar
  • 3 tablespoons ketchup
  • 1 tablespoon soy sauce

In a small bowl, whisk together cornstarch and water. Set aside.

In a medium saucepan, combine pineapple juice, rice vinegar, brown sugar, ketchup, and soy sauce and bring to a boil over medium heat. Stir in cornstarch slurry and cook until thickened, about 1-2 minutes. Remove from heat and use immediately or store in an airtight container in the refrigerator for up to two weeks.

Seafood Medley with Egg Fettuccine


Recipe and Photo by Carolyn Davidson Hicks

Recipe and Photo by Carolyn Davidson Hicks


1 lb bag of seafood medley (claims, octopus, calamari and shrimp)

1 – 8.8 oz bag of Egg Pasta Fettuccine

1 – 14.5 can of Crushed Fire-roasted Tomatoes

1/4 cup tomato sauce

1/4 cup of Italian Blend Herbs (Basil, Oregano, Garlic, Red Peppers, Marjoram, Rosemary and Sage)

1 Clove of garlic crushed

salt and pepper to taste


Prepare pasta and drain. Cook seafood on medium heat in seafood broth until tender and drain. Cook Crushed tomatoes and sauce with garlic and Italian Herbal blend until sauce is nice and thick. Mix cooked Seafood medley and sauce and stir, allow to rest. Serve Paste in a dish topped with Seafood Medley and and Fire-roasted tomato sauce topped with Parmesan-Romano Cheese Blend. Serve hot!

Mango and Habanero Smothered Chicken Wings

Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks


2 1/2 cups chopped fresh Mangos

1 very small Habanero minced

1/4  cup of corn Syrup

1 tablespoon distilled vinegar (apple cider vinegar for a deeper flavor)

1 tablespoon sugar

1/4 cup of Olive Oil

1 teaspoon of garlic powder


Blend well and chill before using! We love to grill our Chicken wings until we get a little char on them. Then, brush them down in this sauce and place back on the grill til the sauce sets on the wings! Serve with Sour Cream to cut down on some of the heat. But, you can use less of the Habanero as well….



Homemade Caramel Sauce

2 qt. heavy saucepan
Candy thermometer

14.5 ounces sugar
1 tablespoon light corn syrup
1/4 teaspoon cream of tartar
1 cup water
1 cup heavy cream

Combine sugar, light corn syrup, cream of tartar and water in the saucepan over high heat and give it a stir. Allow the sugar to dissolve.

When the sugar has dissolved, reach for your candy thermometer and apply as the manufacture suggests. Pretty soon the mixture will reach a boil and the temperature will start increasing.

Turn the heat down to medium once you hit 230 degrees F and in about five minutes, you’ll get close to 300 degrees F. That’s when you can give it a stir.

Once you get to 340 degrees F, turn the heat off and remove the thermometer (be careful, it’ll be hot).

Pour in the heavy cream (stand back because it’ll bubble). Just wait. It’s just the moisture cooking out of the cream. As soon as you can safely approach the cooktop again, return the heat to medium and continue cooking for three minutes.

Remove from heat and let it cool thoroughly before containment. In the fridge it will last about a month.

Hittin’ the Caramel Sauce from Food Network‏!

 By Alten Brown

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