We pride ourselves on having the friendliest
and most welcoming forums for moms and moms to be! Please take a moment
for free so you can be a part of our growing community of mothers.
If you have any problems registering please drop an email to email@example.com.
Our community is moderated by our moderation team so you won't see spam or offensive messages posted on our forums. Each of our message boards is hosted by JustMommies hosts, whose names are listed at the top each board. We hope you find our message boards friendly, helpful, and fun to be on!
1 cup nonfat dry milk
2/3 cup sugar (granulated)
1/3 cup boiling water
3 tablespoons softened butter
Combine dry milk, sugar, water and butter in blender until smooth.
Refrigerate until chilled and slightly thick.
Serves/Makes: 2 cups
1 cup fresh orange juice
4 lime, juiced
4 tablespoons lemon juice
16 tablespoons champagne vinegar
8 tablespoons Dijon-style mustard
8 cups olive oil
4 teaspoons parsley, freshly chopped
4 teaspoons chives, freshly chopped
4 teaspoons oregano, freshly chopped
4 teaspoons basil, freshly chopped
4 teaspoons mint, freshly chopped
Salt and fresh ground black pepper to taste
Whisk together the citrus juices and vinegar in a bowl until mixed.
Whisk in the mustard, then slowly whisk in the oil.
Continue to whisk until slightly thickened.
Season to taste with salt and fresh ground black pepper.
Serves/Makes: 2 cup
Apple Barbecue Sauce
***1 cup VERSION***
1/3 cup Bottled apple butter
1/3 cup Catalina dressing
1/3 cup Ketchup
2 tablespoons Worcestershire
1 QUART VERSION
1 1/3 cup Bottled apple butter
1 1/3 cup Catalina dressing
1 1/3 cup Ketchup
1/2 cup Worcestershire
Combine all ingredients in a sauce pan
and cook on low heat till thick and bubbly.
Will keep in the refrigerator for a few weeks or may be frozen.
Serves/Makes: 1 Cup
Bullseye (like) BBQ Sauce
1 to 2 cups water or stock
3/4 cup light or dark corn syrup
2/3 cup white vinegar
1/2 cup tomato paste
1/4 cup dark brown sugar
3 tablespoons molasses
1-1/4 to 2 teaspoons liquid smoke
1 teaspoon sea salt
1/4 to 1 teaspoon granulated onion
1/4 to 1 teaspoon fine grind black pepper
1/4 to 1 teaspoon dry mustard
1/8 to 2 teaspoons paprika
1/8 to 1 teaspoon granulated garlic
Dash to 1/2 teaspoon cayenne
Directions: Combine all ingredients in saucepan over medium high heat, wisk until smooth. Bring to a boil, reduce heat and simmer 30-45 minutes, stirring occasionally, until thick.
Homemade Tomato Sauce
20 ripe tomatoes
1/4 cup olive oil
1/4 cup butter
2 onion, chopped
2 green bell pepper, chopped
8 cloves garlic, minced
1/2 cup chopped fresh basil
1/2 teaspoon Italian seasoning
1/2 cup Burgundy wine
2 bay leaf
1/4 cup tomato paste
Bring a pot of water to a boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds. Chop 8 tomatoes and puree in blender or food processor. Chop remaining two tomatoes and set aside.
In a large pot or Dutch oven over medium heat, cook onion, bell pepper and garlic in oil and butter until onion starts to soften, 5 minutes. Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning and wine. Place bay leaf in pot. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Discard bay leaf, stir in tomato paste and simmer an additional 2 hours. Serve.
Homemade Italian Sauce
3 (16 ounce) cans whole tomatoes
15 cloves garlic, peeled
1/2 cup and 1 tablespoon olive oil
3 white onion, chopped
3 pounds mushrooms, sliced
3 (16 ounce) cans crushed tomatoes
1-1/2 pounds tomato paste
3 green bell pepper, chopped
1/4 cup and 2 tablespoons dried oregano
1 1/2 tablespoons dried basil leaves
In a blender chop the whole tomatoes with juice and garlic until chunky. In a medium size pot, heat oil on medium high heat. Put onion and mushroom in and saute for about 5 minutes.
Place in pot the blended tomatoes, crushed tomatoes, tomato paste, chopped green peppers, oregano and basil. Bring to boil, then lower to medium low, cover and stir periodically. Cook and reduce about 1 to 2 hours or to your liking.
Homemade Pizza Sauce
3 garlic cloves, minced
3 tablespoons olive or vegetable oil
1 (29 ounce) can tomato puree
1 (28 ounce) can crushed tomatoes
2 tablespoons brown sugar
1 tablespoon Italian seasoning
1 teaspoon dried basil
1/2 teaspoon salt
In a large saucepan, saute garlic in oil until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until sauce reaches desired thickness. Use in Deep-Dish Sausage Pizza, Tomato Artichoke Chicken or any recipe that calls for pizza sauce. Sauce may be refrigerated for up to 1 week.
Olive Garden ( Like) Alfredo Sauce
1 pint heavy cream
1/2 cup butter
2 tablespoons cream cheese
3/4 cup parmesan cheese
1 teaspoon garlic powder
Let the sauce simmer as long as you can! Please note the cream cheese is optional, we add it to aid in thickening the sauce. Olive Garden does not use cream cheese.
In a saucepan combine butter, heavy cream, and cream cheese.
Simmer this until all is melted, and mixed well. Add the Parmesan cheese and Garlic powder.
Simmer this for 15- 20 minutes on low.
You may wish to season with a little salt and pepper.
I have done this with half and half, but we prefer the heavy cream. I wouldn't try it with plain milk.
Baja Fresh Salsa
7 firm medium tomatoes – cold
1 small jalapeno
1 clove garlic
1 teaspoon salt
1 1/2 cup water
1 lime, juiced
2 tablespoons white onion diced
2 tablespoons cilantro chopped
Preheat bbq grill to high heat Place 6 of the tomatoes, stem side down (remove any stems), directly on the grill. Allow the tomatoes to roast over the flame for 20 to 30 minutes. When the tomatoes are very charred and blackened on the first side, flip them over and continue to grill for another 20 to 30 minutes until most of the surface of each tomato is black. When you flip over the tomatoes, add the jalapeno pepper to the grill (take the stem off first). The jalapeno skin will blacken like the tomatoes. Turn the pepper as it cooks so that the entire surface darkens.
Take the tomatoes and pepper off the grill and put them in a bowl to cool for 10 to 15 minutes. Dump the tomatoes and pepper and any liquid in the bowl into a blender. Add a clove of garlic and the salt and blend on high speed until pureed. Add water and lime juice and blend again on high speed for 30 to 45 seconds. As the blackened bits of tomato are chopped finer, the sauce will darken. Pour the mixture into a bowl. Dice the remaining tomato and add it to the salsa. Add the onion and cilantro, then cool the mixture in the refrigerator.
Out of this World Turkey Brine
2 gallons water
1 1/2 cups canning salt
3 tablespoons minced garlic
1 tablespoon ground black pepper
1/4 cup Worcestershire sauce
1/3 cup brown sugar
In a large bucket or container large enough to hold your turkey, mix together the water, salt, garlic, pepper, Worcestershire sauce and brown sugar. Store in a refrigerator, and soak turkey for 2 days before smoking or roasting.