In a large saucepan, mix all ingredients. Bring to a

Mix cider vinegar, distilled vinegar, sugar substitute, red pepper flakes, black pepper, salt, and pepper sauce in a bowl, whisking until sugar substitute dissolves. Serve with pork, or cover and refrigerate for up to 2 months. Stir or shake before

MAKING 1. In a pan, add the brown sugar, peppercorns and vinegar and heat it till the sugar dissolves; keep stirring 2. Add in the apricot preserves and allow to cook gently till the apricot melts 3. In a bowl, combine cornstarch and water into a smooth ..

Combine all ingredients in a bowl. Let stand at room temperature, cover, for 2 hours. Serve sauce over broiled meats, steaks, sausages, etc. This is very

Mix molasses and mustard well. Stir in

MAKING 1. In a small saucepan, add sugar, vinegar, soy sauce, tomato sauce and salt. 2. Bring it to boil and add 1 tablespoon of cornflour. The cornflour needs to be blended with cold water. Keep stirring until thick and clear. 3. You can add more cornflour ..

Bring all to a boil and simmer 15 minutes. Remove from heat and

MAKING 1) In a bowl, mix all the ingredients together, blend well. SERVING 2) Use the sauce to marinate about 1 1/2 pounds of any lean meat or as a basting sauce or both for the steaks, chops or poultry. TIPS Puncture the meat with a fork or knife before ..

In a shallow pan combine oil, vinegar, salt, Worcestershire sauce, pepper, bay leaf and parsley. Add fish steaks, cover and refrigerate for at least 3 hours, turning occasionally so that steaks are well coated. Remove from marinade. Place in a hot broiler pan ..

In a blender place vinegar, mustard, catsup, paprika, salt, and cayenne pepper. Add salad oil slowly to other ingredients while blender is whirling constantly. When ingredients are thoroughly mixed, pour into a container and stir in celery, green onion, and ..

MAKING 1. In a bowl, combine vinegar and salt and stir until sugar dissolves. 2. Add the sauces and catsup and whisk until well blended. 3. Add the horseradish and stir well. SERVING 4. Use the sauce for seafood cocktails.

MAKING 1. In a saucepan combine all the ingredients. 2. Place on a medium flame and bring to a boil stirring to blend. 3. Reduce the flame and simmer for 5 minutes until slightly thickened. 4. Pour into an airtight container and cool before storing in the ..

In a small saucepan boil the vinegar and seasoning until it is reduced by half. In another small saucepan melt the butter and cook until it is dark brown but not black. Stir in the reduced vinegar and parsley and pour the sauce over the

Mix the oil with the vinegar, wine, garlic salt, sugar, pepper and mustard until smooth. Thinly slice the garlic. Cut the bread into cubes. Finely dice the bacon. Put in a frying pan and heat until the fat runs. Add the garlic and bread cubes and fry for 5-7 ..

Place the vinegar, salt and pepper into a salad bowl. Beat in the oil add salad ingredients and

Mix all ingredients together and allow mixture to come to a boil. This is a basic barbecue sauce to be used with all types of

Combine all ingredients. Heat to boiling. Let simmer 30 minutes. Makes enough sauce for basting 4 pounds

Combine and mix ingredients in saucepan; bring to a boil over low heat. Simmer 5

In a medium saucepan, saute onion in oil. Add vinegar, mustard, and Worcestershire sauce. Mix well and simmer for a few minutes. Add beer, salt, and

MAKING 1)Combine together soya sauce, sugar, vinegar, sesame seeds, chopped green onion and chopped garlic well. SERVING 2)This sauce is served in cold