Best Sassy Sauce Recipes

SWEET & SASSY WING SAUCE

Steps:

• 1. Season your wings with season salt and pepper.
• 2. Prepare as you normally would - fried, or baked.
• 3. While cooking chicken, combine hot sauce, butter, honey, and cayenne pepper in a medium saucepot.
• 4. Simmer on low for about 10 minutes.
• 5. Remove from heat and let cool slightly until you're finished cooking your wings. Toss wings in the sauce before serving.

SWEET & SASSY SAUCE

Steps:

• In a small saucepan, heat all ingredients to allow flavors to blend. Serve warm or at room temperature.

SWEET AND SASSY SAUCE

Steps:

• Combine all ingredients in 8 cup glass measure cup and microwave, uncovered on high for 5- 6 minutes.
• Good on meatballs and chicken.

SWEET N SASSY BBQ SAUCE

Steps:

• mix all ingreadients together in a bowl and wisk together until smooth. Heat over medium low for about 2-3 minutes while stirring. (just makes ingreadients blend better) Take a taste of the barbecue sauce, add whats needed to fit your style! ENJOY! :).

SASSY SAUCE

Steps:

• Combine all in pot and heat throughly stirring occasionally.

SASSY STEAK MARINADE AND SAUCE

Steps:

• Pierce steaks all over with a fork, and place them into a resealable freezer bag. In a medium bowl, stir together 1 tablespoon of olive oil, cocktail sauce, honey, soy sauce, garlic, and seasoning salt. Pour over the steaks in the bag, seal, and refrigerate for 30 minutes or up to 6 hours, turning frequently.
• Preheat an outdoor grill for medium-high heat. When grill is heated, lightly oil the grate.
• Remove steaks from marinade, reserving marinade. Grill for about 7 minutes on each side, or to your desired degree of doneness.
• While steaks are grilling, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add mushrooms, and cook until tender. Pour in reserved marinade, and bring to a boil. Boil for 5 minutes, or until thickened. Serve with steaks.

CAST-IRON COBBLER WITH LOUISIANA BLACKBERRIES AND SASSY SAUCE

Steps:

• Preheat the oven to 350 degrees F and butter a 10-inch cast-iron skillet.
• Whisk together the flour, baking powder, salt, 1 cup sugar, the melted butter and milk in a large bowl. Beat well, then pour the batter into the buttered cast-iron skillet. Top with the fresh blackberries. Sprinkle with the remaining cup sugar, then pour the boiling water over the top.
• Bake until the filling is bubbling and the cobbler topping is golden, 35 to 40 minutes. Pour sassy sauce over the top before serving.
• Whisk together the sweetened condensed milk and the heavy cream in a saucepan over low heat until combined and warm. Spike with rum. Pour over the cobbler.

COCONUT BARRAMUNDI WITH SASSY MANGO SAUCE

Steps:

• Combine flour, milk, coconut milk and mix well.
• Let stand for 10 minutes to thicken batter.
• Dredge fish fillets in seasoned flour.
• Dip floured fish fillets in batter and then the coconut.
• Shallow fry on medium heat in 1/2 to 1"of oil and 2 tblsp butter added for flavor, until golden brown and fish tests done with fork.
• Carefully remove from pan and let drain on paper towels before serving.
• Mango Sauce.
• Remove skin and pulp mangos.Add the rest of the ingredients moistening with lime juice until blended.
• Adjust amount of lime juice if necessary.
• Add sugar to taste if too tart.
• Add some chopped coriander; optional.
• Serve sauce with fish.Enjoy.

SASSY NO-SAUCE NAAN PIZZA

Steps:

• Place a pizza stone on the middle rack of the oven; preheat the oven to 425 degrees F (220 degrees C).
• Brush naans with olive oil and sprinkle with garlic salt and red pepper flakes. Place 3 to 4 slices of tomato on each naan and layer with prosciutto. Top with mozzarella slices and season with pepper.
• Place pizza on the preheated pizza stone. Bake until cheese is melted and bubbling, 7 to 8 minutes. Remove from oven and let sit for 5 minutes before slicing and serving.

SASSY SUGAR CINNAMON SWEET POTATO FRIES WITH CREAMY COCONUT MAPLE DIPPING SAUCE

Steps:

• Peel sweet potatoes; cut into 1/4x1/4-inch strips. In large bowl, beat eggs and milk with whisk. Add potato strips; stir to coat completely.
• In pie plate, place Bisquick mix and cornstarch. In small bowl, stir together sugar, salt and cinnamon. Add 2 tablespoons of the sugar-cinnamon mixture to the Bisquick mixture; stir until combined. Set aside remaining sugar-cinnamon mixture.
• Heat coconut oil in 10-inch skillet over medium heat.
• Remove sweet potatoes from egg mixture; coat with Bisquick mixture. Place 15 to 20 strips of coated sweet potatoes in hot oil; fry until golden brown. Remove potatoes from oil; place on plate lined with napkins or paper towels. Sprinkle fries with 1/2 tablespoon of the remaining sugar-cinnamon mixture. Fry remaining sweet potatoes until all sweet potatoes are fried, coating with sugar-cinnamon mixture as soon as they come out of the hot oil.
• Place yogurt in medium serving bowl. Drizzle with maple syrup. Serve hot fried sweet potatoes with dip.

SASSY STEAK MARINADE AND SAUCE

Steps:

• Pierce steaks all over with a fork, and place them into a resealable freezer bag.
• In a medium bowl, stir together 1 tablespoon of olive oil, cocktail sauce, honey, soy sauce, garlic, and seasoning salt. Pour over the steaks in the bag, seal, and refrigerate for 30 minutes or up to 6 hours, turning frequently
• Preheat an outdoor grill for medium-high heat. When grill is heated, lightly oil the grate
• Remove steaks from marinade, reserving marinade.
• Grill for about 7 minutes on each side, or to your desired degree of doneness
• While steaks are grilling, heat the remaining tablespoon of olive oil in a skillet over medium heat.
• Add mushrooms, and cook until tender.
• Pour in reserved marinade, and bring to a boil. Boil for 5 minutes, or until thickened.
• Serve on top of steaks.

ROOTIN' TOOIN' SWEET & SASSY SAUCE

Steps:

• Mix all ingredients into small saucepan.
• Bring to boil & then reduce to a simmer. Cook until thickened approx 15-20 minutes.
• Use immediately or store in refrigerator tightly sealed after chilling.

POULTRY ESSENTIALS: SPICY, SASSY CHICKEN SAUCE

Steps:

• 1. PREP/PREPARE
• 2. You will need a medium saucepan to make this recipe, or a slow cooker.
• 3. Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this sauce should keep 2 - 3 months. Assuming it lasts that long.
• 4. Gather your ingredients (mise en place).
• 5. COOKING ON THE STOVETOP
• 6. Add the ingredients to a saucepan over medium heat.
• 7. Stir until the mixture comes to a simmer, about 5 minutes.
• 8. Continue to simmer until it slightly reduces and begins to thicken, about an additional 8 - 10 minutes.
• 9. COOKING IN A SLOW COOKER/INSTANT POT (MY CHOICE)
• 10. Add all of the ingredients to your slow cooker/instant pot. Seal the lid and cook on low for 4 - 6 hours.
• 11. Whatever method chosen, properly store in the fridge until needed.
• 12. PLATE/PRESENT
• 13. Serve as a dipping sauce for things like chicken tenders or dunk the cooked tenders into the sauce and serve them sticky. Enjoy.
• 14. Keep the faith, and keep cooking.

CRAB CAKES WITH SASSY TARTAR SAUCE - SANDRA LEE

Steps:

• Mix crabcakes ingredients, except crackers and oil. Form six (6) crab cakes, about 2.5 in diameter.
• Crush saltine crackers in a plastic bag and place in shallow dish. Cover crab cakes with the crumbs.
• In large skillet over medium heat, ad enough oil to cover the bottom of the pan. Fry in batches in hot oil, about 3 minute per side or until just golden rbown. Transfer to a plate lined with a paper towel.
• Mis sauce ingredients and serve.

PORK BURGERS WITH SASSY BARBECUE SAUCE

Steps:

• Place the first seven ingredients in a food processor; cover and process until blended. Set aside. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings., Saute onion in drippings until tender. Add garlic; cook 1 minute longer. Add cherry mixture; bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until slightly thickened., Meanwhile, in a large bowl, combine the pork, pepper and salt. Shape into six patties., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 160° and juices run clear., Top with cheese; cover and grill 1-2 minutes longer or until cheese is melted. Serve on buns with arugula, bacon and sauce mixture.

SWEET AND SASSY BAR-BQ SAUCE

Steps:

• Stir all ingredents togather and simmer for about 20 minutes, sauce should coat back of a spoon.

SWEET & SASSY BBQ SAUCE

Steps:

• Place all ingredients in a food processor.
• Blend well.
• In a medium sauce pot, bring to boil.
• Simmer for 25-30 minutes.

SWEET AND SASSY GINGER BBQ SAUCE

Steps:

• Whisk together all ingredients in a bowl until smooth. May be refrigerated up to one week.

APRICOT SWEET & SASSY BBQ SAUCE

Steps:

• 1. Heat a large sauté pan to medium high heat 2. Coat bottom lightly with oil 3. Add onions and cook until fragrant and translucent 4. About 3 minutes 5. Add garlic, peppers, tomatillos and cook for another 4-5 minutes 6. Next add tomatoes and cook for another 5 minutes or until juices are releasing 7. Whisk in vinegar, sugar, and spices 8. Bring mixture just to a boil then reduce heat 9. Allow sauce to simmer on medium-low heat until reduced and thickened 10. Approximately 30 minutes 11. Using emersion blender or stand blender, puree BBQ sauce 12. Return to heat on very low 13. Whisk in additional honey, if desired 14. Season with salt if desired 15. Use immediately or refrigerate

SASSY SEAFOOD SAUCE

Steps:

• Mix all ingredients together and place in fridge for flavors to meld.
• Serve with shrimp or scallops