Fridas Special Sauce Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cut about 1/2-inch from the top of the garlic head. Trim the roots so the garlic sits flat. Remove some of the outer layers of papery skin from the garlic, leaving enough so that the cloves stay together. Put garlic into a small casserole dish or baking dish, drizzle olive oil over it, and cover with a lid or aluminum foil.
• Roast garlic in preheated oven until the cloves are soft, about 1 hour.
• Stir brown sugar, pineapple juice, water, teriyaki sauce, and soy sauce together in a saucepan and bring to a boil; reduce heat to low and keep at simmer.
• Squeeze sides of the garlic until the pasty roasted garlic emerges. Measure 2 teaspoons roasted garlic into the saucepan and incorporate into the sauce with a whisk. Reserve remaining roasted garlic for another use.
• Stir lemon juice, white onion, bourbon whiskey, pineapple, and cayenne pepper into the sauce; bring to a simmer and cook until the volume of the liquid reduces by half and is thick and syrup-like, 40 to 50 minutes.

Steps:

• Brown meat until done, put to one side of pan.
• Chop onions, fry until golden brown (on the other side of pan).
• Then mix onions with ground beef.
• Put between 1/3 and 1/2 cup of ketchup in and mix together. It all depends on your tastes.
• Add cut up green pepper, and about 1/3 cup of whipping cream, and a pinch of salt.
• *Measurementfor ketchup and whipping cream are not exact, try for taste and thickness-and if not right, add more or less.
• *Enjoy over a plate of cooked spaghetti!

Steps:

• For all recipes, preheat two baking sheets at 450 degrees F on the top and bottom oven racks. Add spices to a 32-ounce bag of frozen fries and spread on the hot baking sheets. Bake as directed, switching the pans halfway through.
• Moroccan Fries: Toss the fries with 2 tablespoons olive oil, 2 teaspoons ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon ground ginger and 1/4 teaspoon each ground cinnamon and cayenne; bake. Sprinkle with chopped cilantro.
• Cumin Ketchup: Toast 1 tablespoon ground cumin in a small dry skillet. Let cool, then mix with 1/2 cup ketchup, 3 tablespoons apricot preserves and a dash of hot sauce.
• Caraway-Dill Fries: Toss the fries with 2 tablespoons olive oil, 2 teaspoons each dried dill and ground caraway and 1/2 teaspoon mustard powder; bake.
• Pickled Mayo: Combine 1/2 cup mayonnaise, 1/4 cup chopped dill pickle and 2 tablespoons deli mustard.
• Celery Salt Fries: Toss the fries with 2 tablespoons olive oil, 1 tablespoon smoked paprika and 1 teaspoon celery salt; bake.
• Bloody Mary Ketchup: Combine 1/2 cup ketchup, 2 tablespoons horseradish, the juice of 1/2 lemon, 2 teaspoons Worcestershire sauce anda dash of hot sauce.
• Jerk-Spiced Fries: Toss the fries with 2 tablespoons olive oil and 2 tablespoons jerk seasoning; bake. Sprinkle with thinly sliced scallions.
• Chutney Mayo: Combine 1/2 cup mayonnaise, 1/4 cup mango chutney, the zest and juice of 1 lime and a dash of hot sauce.
• Chipotle Fries: Toss the fries with 2 tablespoons olive oil, 1 tablespoon smoked paprika and 1 teaspoon chipotle chile powder; bake.
• Smoky Barbecue Sauce: Combine 1/2 cup barbecue sauce, 1 to 2 tablespoons adobo sauce (from a can of chipotles) and 2 tablespoons pure maple syrup.
• Garlic-Parmesan Fries: Toss the fries with 2 tablespoons olive oil and 1 teaspoon granulated garlic; bake, sprinkling with 1/2 cup grated parmesan during the last 5 minutes. Sprinkle with chopped parsley.
• Herb-Anchovy Mayo: Pulse 1/2 cup mayonnaise, 1/4 cup each basil and parsley, 2 teaspoons dijon mustard, 2 anchovy fillets and 1 small crushed garlic clove in a food processor until smooth.