Pammys 13 Barbecue Sauce Recipes
PAMMY'S "1/3" BARBECUE SAUCE
This is one I came up with one day. We like it. Recipe makes about 1 1/2 cups. This is my base recipe. You can add onions and/or other spices of your choice. I like to make it ahead of time and keep it in a tightly covered container in the fridge. You can use it right away.
Provided by Packer Backer Pammy
Categories Sauces
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- I put everything in my mini chopper and"chop" until mixed well.
- Enjoy.
Nutrition Facts : Calories 553.3, Fat 1.2, SaturatedFat 0.2, Sodium 1666.7, Carbohydrate 143.2, Fiber 1.2, Sugar 129.7, Protein 2.5
PAMMY'S "1/3" SAUCY PORK CHOPS
This is kind of a "sweet and tangy" sauce. My hubby really likes these. He gives them 5 stars. I divide the leftover sauce from the pan into equal servings to use for dipping the bites of chops in. I marinate the chops for 24 hours before baking. Listed as "cooking time". Recipe #109631 is for the basic sauce. It is also listed below. I only make 3 chops so I use 3/4 cup of the basic sauce and 2 boullion cubes. (I save the other 3/4 cup sauce for either this or one of the other recipes I hope to get posted.) For 6 chops use the full 1 1/2 cups of the basic sauce and 4 boullion cubes. I
Provided by Packer Backer Pammy
Categories Pork
Time P1DT1h15m
Yield 3-6 serving(s)
Number Of Ingredients 9
Steps:
- I put barbecue sauce, ketchup, worcestershire sauce, honey, brown sugar and garlic powder in my mini chopper and"chop" until mixed well.
- I use a greased 8x11 glass casserole for 3 chops.
- (If making 6 chops a 9x13 might work).
- Pour 3/4 cup of sauce over the 3 chops.
- (All the sauce over 6 chops).
- Cover and refridgerate for 24 hours.
- I turn the chops after 12 hours and make sure the are coated well.
- After the 24 hours, put the water in bowl and microwave until boiling.
- (1/4 cup for 3 chops, 1/2 cup for 6 chops).
- Add the boullion cubes, stir until dissolved.
- (2 boullion for 3 chops, 4 boullion for 6 chops).
- Remove pork chops from pan, add the boullion to the sauce, stir very well.
- Put the pork chops back it the pan.
- Bake in a preheated 350 degree oven for 1 hour to 1 hour 15 minutes or until done to your liking.
Nutrition Facts : Calories 595.8, Fat 13.4, SaturatedFat 4.6, Cholesterol 124.3, Sodium 1566, Carbohydrate 78.9, Fiber 0.4, Sugar 71.4, Protein 41.1
PAMMY'S DOGGY TREATS
Our dog, River, WILL NOT eat store bought treats. When we go to my parents house, the dogs always get treats after going "potty". Well, that left her out. I came up with these and she LOVES them. She knows they are "people" food. (Of course, we wouldn't eat them but she doesn't need to know that!) She tends to gets a "sick tummy" alot and the vet doesn't know why but these treats don't bother her at all. I would think they are pretty healthy. This makes about 58 "cookies". We cut each "cookie" in half for her (she's medium sized) and into 4 pieces for my parents dogs because they are pretty small. I freeze in one batch (16 cookies) portions and then take them out as needed. KEEP IN FRIDGE! That's another reason she is sure it is "people" food...comes from the fridge. I haven't done it (yet) but I would think you could substitute chicken or hamburger instead of the roast beef.
Provided by Packer Backer Pammy
Categories Rice
Time 1h5m
Yield 58 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Spray cookie sheets, I do 2 at a time.
- I put the roast beef, barbecue sauce and 1/2 cup water in my mini chopper and"chop" until it looks chopped up and then I put it in a mixing bowl.
- I then put the veggies and the other 1/2 cup water in the mini chopper and"chop" until veggies are very small, then I put into the mixing bowl with the beef.
- I add the cooked rice to the mixing bowl, then stir very well, until it is mixed pretty evenly.
- (The dough is kinda"sticky") I add the wheat flour and stir very well with a fork, you have to kinda"mash" it, sometimes I use my hand (grease your hand first) to"knead" it to make sure it is mixed well.
- I use a measuring tablespoon and a butter knife, I put some of the dough on the knife and fill the tablespoon and"level" it off, it doesn't have to be perfect.
- I use either the knife or my finger and"scoop" the dough out of the tablespoon and put on the cookie sheet as a little"mound" or"ball", it doesn't have to be perfect.
- 16 per cookie sheet.
- Put in the oven, set timer for 5 minutes.
- When timer goes off remove from oven.
- Take a glass dipped in water (dip for each) and flatten the"cookie".
- Put back in oven, set timer for 5 minutes.
- When timer goes off remove from oven.
- Turn each"cookie" and put back in oven for 10 more minutes.
- (I use kitchen shears to cut mine before freezing).
Nutrition Facts : Calories 24.5, Fat 0.1, Sodium 15, Carbohydrate 5.2, Fiber 0.8, Sugar 0.2, Protein 0.9
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