Time 15m Yield 2 cups, 6 serving(s) Number Of Ingredients 13 Steps:
Over medium heat bring Part 1 ingredients to a boil. Mix Part 2 ingredients and add to boiling mixture. Cook until bubbly and thick. Remove from stove and add Part 3 ingredients. This will keep in the refrigerator for weeks. Room temperature ketchup mixes easier than refrigerated. Serve warm.
Time 10m Yield 1 1/2 cup Number Of Ingredients 6 Steps:
Combine all ingredients in a sauce pan. Cook over medium heat until thick, stirring constantly. Pour over chicken, meatballs, smoked sausage, veggies, etc.
Time 12m Yield 16 Number Of Ingredients 6 Steps:
Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened.
Time 10m Yield about 1 cup Number Of Ingredients 8 Steps:
Heat a wok or saucepan over high heat and add the oil. When the oil is hot, add the ginger and garlic. Stir-fry just until fragrant, and then add the juice, vinegar, brown sugar and soy sauce. Bring to a boil and cook until the sugar has dissolved. Stir in the cornstarch and water mixture and cook until thickened, about 1 minute. Stir into any nearly completed stir-fry dish and bring to a boil until the sauce thickens, about 1 minute.
Time 30m Yield 6 Number Of Ingredients 10 Steps:
Stir water, sugar, ketchup, pineapple, vinegar, red pepper flakes, soy sauce, steak sauce, and hot sauce together in a saucepan over medium heat. Remove 1/2 cup of the sauce to a small bowl; whisk cornstarch into the sauce in the bowl. Bring the sauce in the saucepan to a boil, stir the sauce with the cornstarch into the boiling sauce. Cook, stirring occasionally, until thickened, about 15 minutes. Remove from heat and allow to cool slightly before using.
Time 15m Yield 4 servings, 1/4 cup each Number Of Ingredients 7 Steps:
Drain pineapple, reserving juice. Add enough water to reserved juice to measure 1-1/3 cups. Mix cornstarch, vinegar and soy sauce in small saucepan until cornstarch is dissolved. Stir in pineapple juice and ketchup. Add sugar; mix well. Bring to boil on medium heat, stirring constantly; cook on medium-low heat 2 to 3 min. or until thickened, stirring constantly.
Time 20m Yield Serves 6 Number Of Ingredients 0 Steps:
In a medium saucepan, combine all ingredients except the cornstarch mixture, blend well and bring to a boil. Add cornstarch mixture. Reduce heat and simmer, stirring frequently until thickened. Be sure and bring your sauce to a boil before adding the cornstarch, otherwise the sauce may retain an unpleasant starchy taste.
Time 30m Yield 24 Number Of Ingredients 8 Steps:
Whisk 1/4 cup pineapple juice and cornstarch together in a small bowl until smooth. Combine cornstarch mixture, remaining 1 3/4 cup pineapple juice, sugar, ketchup, vinegar, soy sauce, crushed pineapple, and garlic powder in a large pot over high heat. Cook, stirring frequently, until sauce comes to a gentle boil. Reduce heat and continue to simmer until sauce is clear and reaches desired consistency, 15 to 25 minutes.
Time 1h20m Yield 6 Number Of Ingredients 14 Steps:
Preheat oven to 350 degrees F (175 degrees C). Mix the ground beef, eggs, bread crumbs, onion, milk, salt, and black pepper together in a large mixing bowl until evenly combined. Form the mixture into 12 large meatballs. Arrange the meatballs into a 9x13-inch baking dish. Stir the ketchup, tomato sauce, water, brown sugar, white sugar, Worcestershire sauce, Italian seasoning, and chili powder together in a saucepan over medium heat; cook and stir until well combined and hot, about 5 minutes. Pour the tomato sauce mixture over the meatballs in the baking dish. Turn the meatballs to coat in the sauce. Bake in the preheated oven until the meatballs are cooked through and no longer pink in the center, 60 to 90 minutes.
Time 8m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Combine blended Cornstarch and water with remaining ingredients in a bowl. Cook on high for for 3 minutes or until sauce boils and thickens.
Time 10m Yield Serves 2 Number Of Ingredients 0 Steps:
Combine all ingredients except the spring onion in a pan Simmer for 5 minutes Garnish with spring onion
Time 13m Yield 12 serving(s) Number Of Ingredients 14 Steps:
Heat oven to 350 degrees. Place everything but the brisket into a food processor, and process with steel blade until smooth. Place brisket, fat side up, into a heavy baking pan just large enough to hold it, and pour sauce over it. Cover tightly and bake for 2 hours. Turn brisket over and bake uncovered for one more hour or until fork-tender. Cool, cover brisket and refrigerate overnight in cooking pan. The next day, transfer brisket to a cutting board, cut off fat and cut with a sharp knife against grain, to desired thickness. Remove any congealed fat from sauce and bring to a boil on top of stove. Heat oven to 350 degrees. Taste sauce to see if it needs reducing. If so, boil it down for a few minutes or as needed. Return meat to sauce and warm in oven for 20 minutes. Serve warm.
Time 20m Yield 1 serving(s) Number Of Ingredients 8 Steps:
Heat ketchup, sugar, water, wine, vinegar, soya sauce in a medium pan over medium, stirring constantly. Mix cornstarch and water together in a small bowl. Stir slowly into sauce mixture. Stir until thickened. Can add cooked meatballs, peppers, onions and carrots into pan. Heat for 20 minutes, or until late warm throughout.
Time 1h25m Yield 4 Number Of Ingredients 11 Steps:
In a bowl, mix the sugar, flour, salt, pepper, and mustard. Stir in the water, soy sauce, and vinegar. Place the ribs in a pot with enough water to cover. Bring to a boil, cook 10 minutes, and drain. Heat the oil in a large skillet over medium heat, and brown the ribs on all sides. Mix in the sauce mixture. Bring to a boil, reduce heat to low, and simmer 30 minutes. Mix in the garlic, and continue cooking 15 minutes, or to desired doneness.
