Dougherty Family Recipe Box

Category: Sauce

  • Cauliflower Cheese

    Ingredients

    • 1 head cauliflower
    • 1/4 cup butter
    • 1/4 cup all-purpose flour
    • 2 teaspoons dry mustard
    • salt
    • pepper
    • 2 cups milk
    • 1 1/3 cups old cheddar, grated

    Method

    1. Preheat oven to 400°F. 
    2. Trim cauliflower into florets.
    3. Steam cauliflower until firm but tender (about 10 minutes).
    4. Drain cauliflower and spread out on a dry tea towel to wick out moisture.
    5. In a medium saucepan, melt butter over medium heat.
    6. Whisk in flour.
    7. Whisk in dry  mustard, salt, and pepper.
    8. Slowly add milk while whisking.
    9. Simmer sauce until thickened.
    10. Slowly stir in cheddar.
    11. Spread cauliflower in a baking dish.
    12. Spoon sauce over cauliflower.
    13. Bake until browning and bubbly (about 35 minutes).
    14. Remove from oven and serve.

    Source

  • Sweet and Sour Ribs

    Ingredients

    • 2 pounds ribs, browned
    • 1 onion, finely diced
    • 1/2 cup ketchup
    • 1/2 cup white vinegar
    • 3/4 cup water
    • 3/4 cup brown sugar
    • 2 tablespoons Worcestershire sauce
    • 1/2 teaspoon chilli powder
    • salt
    • pepper

    Method

    1. Preheat oven to 250°F.
    2. Mix together all ingredients except browned meat.
    3. Put browned meat in a baking dish.
    4. Pour sauce over meat.
    5. Cook uncovered for about 3 hours.

    Source

    Barkley family recipe.

  • Sweet and Sour Meatballs

    Ingredients

    Meatballs

    • 2 pounds hamburger
    • 2 eggs
    • 1 cup crushed corn flakes
    • 1 cup bread crumbs
    • 1/2 green pepper, finely diced
    • 1 1/2 teaspoons soya sauce
    • 1 teaspoon salt
    • 1 teaspoon nutmeg
    • 1 teaspoon garlic powder
    • 1/4 teaspoon pepper

    Sauce

    • 1/2 cup water
    • 1/2 cup soya sauce
    • 1 can pineapple chunks
    • 1/4 cup cider vinegar
    • 1/4 cup brown sugar
    • 2 tablespoons corn starch
    • 1/2 teaspoon ginger

    Method

    1. Mix together all meatball ingredients.
    2. Form meat into small balls.
    3. Heat up a frying pan with a small amount of oil.
    4. Brown balls until cooked through.
    5. Combine all sauce ingredients in a saucepan.
    6. Heat up sauce over medium heat until sugar and corn starch are dissolved.
    7. Pour sauce over meatballs and serve.

    Source

    Barkley family recipe.

  • Spinach Dip

    Ingredients

    • 2 tablespoons olive oil
    • 1/2 cup shredded carrot (about 1 medium carrot)
    • 1/2 cup yellow onion, finely diced
    • 2 cloves garlic, finely diced
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 20 ounces baby spinach, washed
    • 2 medium scallions, finely chopped
    • 1 cup sour cream
    • 1/2 cup mayonnaise
    • 2 teaspoons Worcestershire sauce
    • 1 teaspoon lemon juice

    Method

    1. Heat the oil in a large frying pan over medium heat.
    2. Add the carrot, onion, garlic, salt, and pepper to the oil and stir to combine.
    3. Cook, stirring occasionally, until vegetables are soft (about 6 minutes).
    4. Put the vegetables in a bowl and set aside.
    5. Return the pan to medium heat and add the spinach a bit at a time, cooking until wilted (about 7-8 minutes total).
    6. Put the spinach in a strainer and press as much liquid out as possible.
    7. Place the spinach on layered paper towels, cover with more paper towels, and press out as much additional liquid as possible.
    8. Discard the paper towels.
    9. Finely chop the spinach and add it to the bowl with the other vegetables.
    10. Add the scallions, sour cream, mayonnaise, Worcestershire, and lemon juice to the vegetables and stir to combine.
    11. Cover and refrigerate for at least 2 hours before serving.

    Source

  • Carnitas with Salsa Verde

    Ingredients

    • 3 pounds boneless pork butt roast, cut into 2 inch cubes
    • salt
    • 1 medium onion
    • 1 medium orange
    • 6 cloves garlic, split in halves
    • 1 cinnamon stick, split into 3-4 pieces
    • 1/4 cup vegetable oil
    • 6 medium tomatillos
    • 2 jalapeno peppers, split, stem removed

    Method

    1. Preheat oven to 275°F.
    2. Season the pork with salt and place in a 9×13 casserole dish (should fill dish with no spaces).
    3. Quarter the orange and squeeze the juice over the pork.
    4. Nestle the orange quarters into the pork.
    5. Quarter the onion and add two quarters to the pork.
    6. Add 4 cloves garlic and cinnamon stick to the pork.
    7. Pour vegetable oil over top.
    8. Cover dish with aluminum foil.
    9. Cook in oven until pork is fork tender (about 3 1/2 hours).
    10. Set a fine mesh strainer in a large bowl.
    11. Using tongs, remove orange peel, onion, garlic, and cinnamon stick from the pork.
    12. Transfer pork and remaining liquid to the strainer, and let drain for 10 minutes.
    13. Put pork back in the casserole dish.
    14. Skim fat from liquid and add back to the pork (keep the rest of the liquid).
    15. Using two forks, shred the pork and refrigerate until ready to serve.
    16. Pour remaining liquid into a saucepot.
    17. Add tomatillos, remaining onion quarters, remaining garlic cloves, and jalapenos to the pot with the liquid.
    18. Add water to the pot until the vegetables are almost covered.
    19. Bring to a boil then reduce to a simmer, cook until vegetables are tender (about 10 minutes).
    20. Using a hand blender, blend the salsa.
    21. Cool salsa and refrigerate until ready to use.
    22. To serve pork, place casserole dish with pork under a high broiler until brown and crisp on top (about 6 minutes), stir, then broil again (about 6 minutes).
    23. Serve on tortillas with queso, chopped cilantro, chopped onion, and a spritz of lime juice.

    Source