Slam It Down And Smack Yer Gob Sauce Recipes

SLAM IT DOWN AND SMACK YER GOB SAUCE

Steps:

• Puree first 7 ingredients in food processor or blender. Try to get the sauce as smooth as you can.
• Fold the mixture into the sour cream and mayonaise.
• Add salt to taste.
• Refrigerate for at least 2 hours up to 24.

GOBS ( COOKIE)

Steps:

• COOKIES: preheat oven to 375 degrees.
• Take one cup of milk in saucepan and heat to just before a simmer and add one teaspoon of vinegar.This makes sour milk need for the mix.
• Add one cup boiling water to sour milk, set aside.
• In large mixing bowl combine one cup shortening two cups of sugar and eggs and cream together.
• In separate bowl combine four cups flour,1/2 teaspoon salt, one teaspoon baking powder, two teaspoons baking soda, and 1/2 cup cocoa.
• Alternating milk and flour mixture add to egg mixture til all ingredients combined well.
• Drop by spoonfuls onto greased cookie sheet.
• Bake at 375 degrees for 10 minutes.
• Let cool.
• FILLING:.
• In small saucepan combine one cup milk and two tablespoons cornstarch heat on low to medium heat stirring constantly until thick.
• Let cool.
• In mixing bowl cream together one cup sugar 1/2 cup shortening, 1/2 cup butter or margarine, and one teaspoon vanilla.
• Add milk mixture in small amounts until all is incorporated.
• Beat until creamy and no grit from sugar.
• (you can add food coloring for looks).
• place filling between two cookies and enjoy.
• These cookies freeze well.

SLAM DUNK SAUCE

Steps:

• In a medium saucepan, combine the mustard powder, wasabi powder, salt, cayenne pepper, ground black pepper, honey and 1/4 cup beer. Mix well, then stir in the ketchup, Worcestershire sauce, lemon juice, onion and cilantro.
• Place saucepan on the stovetop and bring to a boil over medium high heat. Reduce heat to low and let simmer for at least 1 to 1 1/2 hours. Pour in beer as needed to keep a consistency slightly thinner than ketchup.

TEX-MEX BURGERS TEXOTIC-MEXOTIC BURGERS

Steps:

• Caramelized Adobo Onions:.
• Heat the oil over medium high heat.
• Add onions and reduce the heat to medium-low.
• Cook slowly, stirring occasionally, until golden brown and caramelized, about 20 minutes.
• Add the salt and pepper to taste, sugar and adobo sauce stir well to combine.
• Meanwhile make Tomato and Avocado Salsa:.
• Add all ingredients from the salsa using 1/2 the cilantro and parsley and added the 1/8 cup finely mined onion. Chill till ready to serve.
• TEXotic-MEXotic BURGERS:.
• Preheat oven to 375°F.
• Mix all burger ingredients together including the remaining cilantro and parsley. Make burgers using 1 tablespoon full of meat mixture.
• Place on a cookie sheet pan and bake for 5-10 minutes. Don`t overcook.
• Meanwhile place chips on serving platter topping with just a tad of refried beans (used just to hold the mini burgers on).
• Remove burgers from oven and place on beans be sure to get the cheese that oozed out (go ahead sneak some for yourself ;) ), topping with a tad of sour cream, Caramelized Adobo Onions, and salsa.
• Enjoy these finger licking good burgers!
• Alternate: Yes you can make regular sized burgers just bake a bit longer till desired doneness.

NUTTY HOT BABES GELATO SUNDAE

Steps:

• Combine milk, espresso powder, and sugar in a large saucepan.
• Heat just enough to dissolve the sugar and espresso powder.
• Remove from heat, add Amaretto and vanilla, and refrigerate at least 2 hours.
• combine mascarpone, cinnamon, and enough cream to give it a whipped cream consistency, sweeten to taste; set aside.
• Line 6 small bowls with oiled plastic wrap, with as few wrinkles as you can manage.
• Melt chocolate in a double boiler, over a slow simmer.
• Use as low a heat as you can to avoid taking the chocolate out of temper.
• Pour chocolate into lined bowls, and tilt to cover all sides with a sturdy layer.
• Refrigerate until ready to use.
• When ready to serve turn chocolate out of bowl, remove plastic wrap and place on a pretty plate.
• Freeze gelato in ice cream maker to manufacturers instructions.
• Make sure it is very cold going in, so the texture will be dense and creamy.
• Freeze gelato until firm enough to scoop. If you have a small machine, you may need to do this in two batches.
• Warm nutella in a double boiler, until it has the consistency of hot fudge.
• To serve, place a generous scoop of gelato into a chocolate bowl, drizzle with warm nutella, top with cinnamon mascarpone cream, and sprinkle with pistachios.