MARINADES, SAUCES, ICINGS & GRAVIES

c – cup

ctn – carton
ctnr – container
doz – dozen
gal – gallon
lb – pound
lg – large
med – medium

opt – optional

oz – ounce
pkg – package
pt – pint
qt – quart
reg – regular
sm – small
T – tablespoon
tsp – teaspoon

Barbecue Sauce

Makes 4 Servings


1 c bottled ketchup
1 tsp liquid smoke
1 tbs prepared hot espresso or strong coffee
2 cloves garlic, minced
1 tsp parve Worcestershire sauce
1-2 drops Tabasco or other hot sauce
Canola or peanut oil



In a bowl of a food processor fitted with a metal blade, or with an immersion blender in a tall container, combine the ketchup, liquid smoke, espresso, garlic, Worcestershire sauce, and hot sauce. 

Add a sprinkle of black pepper, salt, and red pepper flakes. Blend until it forms a thick red sauce.

Ginger Broth
Makes 8 Servings

8 c chicken stock
4-5 (2-inch) chunks ginger, peeled

Heat the chicken broth in a pot.  Add the chunks of ginger.  Simmer for 10 minutes.