South Of The Border Chocolate Sauce Recipes

Steps:

• In a large heavy saucepan, melt butter and chocolate; stir until smooth. Add the sugar, cream and corn syrup. Bring to a boil, stirring constantly. Boil for 1-1/2 minutes. Remove from the heat. , Stir in vanilla. Serve warm or cold over ice cream or pound cake. Refrigerate leftovers.

Steps:

• Place first 4 ingredients in medium metal bowl. Set bowl over saucepan of simmering water; stir until smooth.
• Divide ice cream among 6 bowls. Sprinkle berries over. Spoon warm or room-temperature sauce over.

Steps:

• 1. PREP/PREPARE
• 2. By nature, this is a thin sauce, but if you want it a bit thicker, add the optional arrowroot or cornstarch with the other dry ingredients, and add when directed by the recipe. I would with just 1 tablespoon, and add the other, if needed.
• 3. If you like Worcestershire, but do like the fact that it has anchovies in it, then check out my anchovy-free version: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/diy-essentials-homemade-worcestershire-sauce.html?r=1
• 4. You will be using 6 ounces of tomato sauce, and the smallest can of tomato sauce is 8 ounces. I you do not have an immediate use for it, do not forget that you can freeze it. I use an old plastic ice tray, freeze the sauce in one or two-ounce portions, then put the cubes in a Ziploc freezer bag. It will last five-to-seven days in the fridge, and three-to-months, if frozen. Easy/Peasy.
• 5. Use restraint with the liquid smoke (if using). One, maybe two drops is all you are going to need. I would add it in at the end, while it is simmering... one drop then taste.
• 6. Gather your ingredients (mise en place).
• 7. Grind up the dehydrated onions.
• 8. Add the ground onions and other spices to a bowl and mix to combine.
• 9. If you are using the arrowroot or cornstarch, add it now, with the other dry spices.
• 10. Add the wet ingredients to a saucepan, over medium heat.
• 11. Bring up to a slow simmer.
• 12. Add the dry ingredients and whisk to combine.
• 13. Simmer for 10 - 15 minutes, stirring occasionally, then remove from the heat and allow to cool.
• 14. While it is simmering, taste for "proper" seasoning.
• 15. When cool, store in the refrigerator in a glass jar with a tight-fitting lid.
• 16. It will last about 4 - 6 weeks.
• 17. PLATE/PRESENT
• 18. Use as you would any other yummy taco sauce. Enjoy.
• 19. Keep the faith, and keep cooking.

Steps:

• Bring a small saucepan of lightly salted water to a boil. Add macaroni and cook until almost tender, about 6 minutes. Drain and set aside.
• Crumble the turkey in a large skillet set over medium heat. Cook and stir until evenly brown; drain. Add onion to browned turkey meat and cook until onion is tender, about 5 minutes. Stir in tomatoes, gravy mix and chili powder until combined then mix in the corn and macaroni. Cover; reduce heat to low and simmer, for 10 minutes, stirring occasionally.
• Serve on a bed of tortilla chips topped with shredded lettuce and sour cream.

Steps:

• Place sugar, flour, and cocoa powder into a bowl. Whisk together to remove lumps.
• Heat milk, butter, and vanilla extract in a saucepan over medium heat until butter melts.
• Whisk dry ingredients into the milk mixture a little at a time. Increase heat to medium-high until mixture comes to a simmer. Cook, stirring constantly, for 6 minutes. After 6 minutes, turn off heat. Whisk in a pinch of salt.
• Pour hot over ice cream or store in airtight containers in the refrigerator.

Steps:

• Preheat oven to 250 degrees.
• Melt butter in saucepan.
• Stir in taco seasoning, worcestershire, hot sauce, sugar, and garlic.
• In large roasting pan, combine cheese crackers, nuts, chow mein noodles, pretzels, cereals, and onions.
• Slowly pour butter mixture over, stirring until pieces are well coated.
• Bake for 30 minutes, stirring every 10 minutes.
• Cool to room temperature, and store in airtight container.

Steps:

• In a Dutch oven, saute onion and bacon until onion is tender and bacon is crisp. Stir in the flour, cumin, chili powder and garlic powder. Bring to a boil; cook and stir for 1 minute or until thickened. , Stir in the hash browns, broth, cream corn, Mexicorn, chilies and pearl onions. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Garnish with sour cream and cilantro if desired.

Steps:

• Combine the cocoa, cornstarch, and cinnamon in a small saucepan over medium heat. Whisk in the orange juice and blend well. Cook, stirring frequently, for 4 to 5 minutes, or until the mixture begins to bubble. Add the Chocolate Syrup and blend well. Remove the saucepan from the heat and allow the sauce to come to room temperature. When the South-of-the-Border Chocolate Sauce is cool, transfer it to a covered container and refrigerate for up to 4 weeks. (After the sauce has been refrigerated, it may be necessary to return it to its original consistency by heating it in the microwave for a minute or two.)From SINFUL SMOOTHIES: more than 130 dessert smoothies & other indulgences. Copyright © 2004 Donna Pliner Rodnitzky. All Rights Reserved.