Ingredients:

• 8 ounce tomato sauce
• 1/4 cup water
• 1/4 teaspoon chili powder (more if you want this hotter)
• 1 teaspoon cumin
• 1 tablespoon of onion, chopped
• 1 tablespoon white vinegar
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon paprika
• 1/4 teaspoon sugar
• 1/4 teaspoon ground red pepper

Directions:

Mix all together in a blender until smooth. Pour sauce into pan and cook over med-low heat for 15-20 minutes. Don’t skip the cooking part of this. You need to heat the sauce up to really blend the flavors together.

Taco Sauce

Prep: 15 m
Ready In: 15 m
Recipe By:William

"This is the BEST I have ever tasted, but not for the fat conscious."

Ingredients

• 3/4 cup sour cream
• 1 1/3 cups mayonnaise
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dry mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 ounces blue cheese, crumbled

Directions

In a large bowl, whisk together the sour cream, mayonnaise and Worcestershire sauce. Season with mustard, garlic powder, salt and pepper. Stir in blue cheese. Cover, and refrigerate for 24 hours before serving.

Our Favorite Balsamic Vinaigrette, from Allrecipes

Prep: 10 m
Ready In: 10 m
Recipe By:Singer6

"This vinaigrette does not separate for at least 30 minutes once you shake it! Simple, sweet, and savory."

Ingredients

• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 1 shallot, minced
• 1 clove garlic, minced
• salt and ground black pepper to taste

Directions

Combine the olive oil, balsamic vinegar, honey, Dijon mustard, shallot, garlic, salt, and black pepper together in a glass jar with a lid. Replace lid on the jar and shake vigorously until thoroughly combined.

Prep: 20 m
Ready In: 20 m
Recipe By:COOKINCOWGIRLS
"Top your crab, shrimp, lobster, salmon dishes, or seafood po' boy sandwiches with this wonderful cold sauce that has its origins in France and was then popularized in New Orleans."

Ingredients

• 1 cup mayonnaise
• 1/4 cup chili sauce
• 2 tablespoons Creole mustard
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon Louisiana-style hot sauce, or to taste
• 2 tablespoons fresh lemon juice
• 1 teaspoon Worcestershire sauce
• 4 medium scallions, chopped
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped green olives
• 2 tablespoons minced celery
• 1 clove garlic, minced
• 1/2 teaspoon chili powder
• 1 teaspoon salt, or to taste
• 1/2 teaspoon ground black pepper
• 1 teaspoon capers, chopped (optional)

Directions

Mix together mayonnaise, chili sauce, mustard, olive oil, hot sauce, lemon juice, and Worcestershire sauce. Stir in scallions, parsley, olives, celery, capers, and garlic. Season with chili powder, and salt and pepper. Cover, and refrigerate.

Chef John's Homemade Eggnog
Prep: 5 m
Cook: 10 m
Ready In: 1 h 45 m
Recipe By:Chef John
"Imagine a luxuriously textured bourbon-spiked custard being sipped through a thin layer of nutmeg-scented meringue. Based on Alton Brown's famous version, this eggnog is vastly superior to the store-bought product."

Ingredients

Custard Base:

• 4 egg yolks
• 1/3 cup white sugar
• 2 cups whole milk
• 1 cup heavy cream
• 2 ounces bourbon whiskey, or more to taste

Meringue:

• 4 egg whites
• 1 tablespoon white sugar

Directions

Place egg yolks in a saucepan. Whisk in sugar until well blended and creamy. Add milk and cream; whisk until blended. Place pan over medium heat; whisk frequently until mixture reaches a temperature of between 170 to 180 degrees F (75 to 80 degrees C) using an instant read thermometer. Remove from heat. Stir in nutmeg and whiskey.

Chill pan in cold water until cool. Transfer mixture to a container (a large pitcher is ideal). Cover and refrigerate until thoroughly chilled, 2 to 3 hours.

Place egg whites in a bowl and whisk until soft peaks form. Add sugar and continue whisking until egg whites hold a firmer peak. Whisk egg whites into custard base until thoroughly blended. Refrigerate until chilled, about 30 minutes.

Whisk eggnog again just before serving and between each pour to ensure even distribution of the egg whites which tend to float to the top. Serve with a dusting of nutmeg.

ALL RIGHTS RESERVED © 2017 Allrecipes.com
Printed From Allrecipes.com 12/24/2017