Chicken with Garlic Lemon Butter Sauce

• Garlic Lemon Butter Sauce
• 5-6 Cloves minced garlic
• 8 Tbs butter
• ¼ cup - fresh flat leaf parsley - fine chopped
• salt and pepper to taste
• 1 cup - white wine
• 1 ½ cup - chicken broth
• 2 Tbs lemon juice
• 2 Tbs flour

Sauce -- Melt and very lightly brown butter and garlic in pan over medium heat. Mix in parsley, salt/pepper. Add white wine, chicken broth, lemon juice. Mix the flour with a little bit of the liquid in a small cup then add it all back to the pan. Bring to boil, simmer, reduce by half. 

Could be used for Chicken, which is coated in flour and browned with olive oil and butter

Flatten Chicken Breast, coat in flour, brown in olive oil and butter. Serve sauce over it.

BBQ Sauce

Sweet and Tangy Barbecue Sauce

    1 1/2 cups ketchup
    1/4 cup light or mild molasses
    2 tablespoons Worcestershire sauce
    1/2 teaspoon table salt
    1/2 teaspoon ground black pepper


Use as a side for dipping, on pork sandwiches or other items.

Pasta Gravy (RED)

4 large cans tomatoes
2 cans tomato paste
1/2 T garlic powder
1/2 cup red wine
1/4 cup sugar
1/2 cup grating cheese

Add all to a pot and blend well with a hand blender OR blend tomatoes in a blender, pour into pot and add the rest, stirring well.

Cover and simmer for about 90 minutes.

If you are adding meat to the sauce, you may need 2 more cans of tomato paste to re thicken since the meat will release juices.

Vodka Sauce

2 Cups tomato sauce
1/4 cup butter
1/3 cup vodka
1/2 cup heavy cream
1/4 lb pancetta, diced, optional

Add butter to pan and saute pancetta and drain.
Add pancetta back to pan with the Vodka.
Simmer until almost evaporated.
Stir in tomato sauce and cream and heat,

Bolognese Meat Sauce

1/4 cup butter
2 T olive oil
1 carrot, finely chopped
1 stalk celery, finely chopped
1 onion, finely chopped
1/4 lb pancetta, chop fine and fry (optional)
2 lbs ground meat
1 cup white wine
4 cups tomato sauce, home made.
1/2 cup milk, 1/2 and 1/2 or heavy cream

Melt butter in pan and then add celery, carrot and pancetta.
Saute until  browned and remove from pan.

Add ground meat and saute until done, drain

Add the reserved vegetables, pancetta and meat back to the pan.

Stir n wine and cook until almost evaporated.
Add tomatoes and tomato paste.

Cover and cook for 90 minutes over low heat.

Add milk product prior to serving and heat thru.

Bechamel/Cheese Sauce

1 T butter
1.5 T flour
1 cup milk/cream, or  1/2 and 1/2
1/3 cup grated/shredded cheese, cheddar, etc.

In medium sauce pan melt butter
Add flour and incorporate butter into it
Slowly add milk and bring to a simmer, stirring so the pot does not burn. You will see it start to thicken
Add cheese, stir until melted

White Wine Sauce

1/3 cup finely chopped onion or shallots
1/2 cup chicken broth
1/4 cup white wine
2 T butter
1/2  T oil

Heat a frying pan with the oil in it
Sautee onion/shallots for 5-6 minutes
Add wine and simmer 5 minutes
Add chicken broth and bring to boil.
Reduce heat and add butter, stir.