Food recipes
Michael's Steak Sauce
Michael's Steak Sauce Ingredients: raisins, seeded water, bottled, generic oil, olive, salad or cooking onions, raw tomatoes, red, ripe, raw, year round average spices, garlic powder vinegar, balsamic applesauce, cann...
Michael's Steak Sauce
Ingredients:
raisins, seeded
water, bottled, generic
oil, olive, salad or cooking
onions, raw
tomatoes, red, ripe, raw, year round average
spices, garlic powder
vinegar, balsamic
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
spices, garlic powder
mustard, prepared, yellow
syrups, corn, light
sauce, worcestershire
salt, table
spices, pepper, black
Directions:
Soak raisins in hot water until very soft.
Set aside.
Saute onions over medium heat until golden brown.
Add tomato paste, and cook for 1 minute.
Increase heat to high, add remaining ingredients (including raisins with soaking water), but not salt and pepper yet.
Bring sauce to a boil, then reduce heat to medium and simmer for 10 to 15 minutes.
Remove pan from heat, and allow to cool completely.
Pour cooled sauce into blender no more than halfway, and puree until smooth.
Puree in batches if needed.
Season with salt and pepper, adjusting amount to taste.
If mixture is not smooth enough, add a few teaspoons of water at a time and puree until it becomes smooth to your liking.
Ingredients:
raisins, seeded
water, bottled, generic
oil, olive, salad or cooking
onions, raw
tomatoes, red, ripe, raw, year round average
spices, garlic powder
vinegar, balsamic
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
spices, garlic powder
mustard, prepared, yellow
syrups, corn, light
sauce, worcestershire
salt, table
spices, pepper, black
Directions:
Soak raisins in hot water until very soft.
Set aside.
Saute onions over medium heat until golden brown.
Add tomato paste, and cook for 1 minute.
Increase heat to high, add remaining ingredients (including raisins with soaking water), but not salt and pepper yet.
Bring sauce to a boil, then reduce heat to medium and simmer for 10 to 15 minutes.
Remove pan from heat, and allow to cool completely.
Pour cooled sauce into blender no more than halfway, and puree until smooth.
Puree in batches if needed.
Season with salt and pepper, adjusting amount to taste.
If mixture is not smooth enough, add a few teaspoons of water at a time and puree until it becomes smooth to your liking.