Place the Butter in a bowl on the counter to let it soften. Mean while, peel and finely chop the garlic. You could use a blender or food processor if you want to cheat. I use a small 6 inch cast iron pan, with enough Olive Oil to coat the bottom. Spread your Garlic evenly in the pan, and place in a cold oven. Now, preheat the oven to 350 degrees, once it reaches temperature the Garlic should be done. DO NOT burn the garlic, burnt Garlic becomes bitter. Take the Garlic out and mix it into the softened Butter. Move the mixture to a storage vessel, like a butter bell, small mason jar, even handy wrap. And place it into the refrigerator to harden back up.
Jack Daniels Steak Sauce
1 teaspoon Onion Powder 1 tablespoon Tabasco Sauce 2 tablespoons Red Wine Vinegar ¼ cup Jack Daniels 2 cups Brown Sugar ¼ cup Water 4 Beef Bouillon Cubes 2 tablespoons Worcestershire Sauce
Combine all the ingredients in a small sauce pan. Bring it to a boil, and reduce the heat. Simmer for about 15 minutes or until as thick as you would like it.
Combine all your ingredients in a blender, and blend until smooth. This should make about 3 cups.
1 pound ground Burger (Beef, Venison, any Red Meat) 1 pound ground Pork 1 pound Italian Sausage 2 large Onions, chopped 4 cloves Garlic, finely chopped or pressed 5 large cans Tomato Paste 10 Tomato Paste cans of Water 4 tablespoons Parmesan Cheese 1 ½ tablespoon Salt 1 tablespoon Dried Basil 1 tablespoon Dried Oregano 1 teaspoon Black Pepper ½ teaspoon Italian Seasoning
In your large stock pot over medium heat, sauté the onions, Burger, Pork, and Italian Sausage until browned. Drain off the excess grease or fat and add the remaining ingredients. Stir together and let cook for 4 hours. Stir it often to prevent it from scorching, because that would ruin the whole pot.
Ingredients: 1 tablespoon Chili Powder ¼ teaspoon Garlic Powder ¼ teaspoon Onion Powder ¼ teaspoon Crushed Red Pepper Flakes ¼ teaspoon Dried Oregano ½ teaspoon Paprika 1 ½ teaspoons Ground Cumin 1 teaspoon Salt 1 teaspoon Black Pepper
Directions: Mix all ingredients together in a bowl, or small jar to store.
4 dozen of a Meaty Tomato (like a Roma Tomato) 3 Sweet Red Peppers, chopped 2/3 cup Onion, chopped 2 Bay Leaves 3 tablespoons Basil Leaves, chopped 1 ½ teaspoons Oregano 1 tablespoon Salt 2 cloves Garlic, chopped Honey (for a sweeter paste)
Clean your Tomatoes, than blanch and remove the skin. Combine Tomatoes, Red Peppers, Onions, Bay Leaves, Basil, Oregano, Salt, and Honey (if desired) in a large stock pot to cook slowly for 1 hour. After the hour, press through a fine sieve. Add the Garlic and continue to cook for another 2 and half hours or until thick enough to keep its shape on a spoon. Be sure to frequently stir so it won’t stick or burn. Strain through a sieve again, and while it’s still hot pour into ½ pint canning jars. Leave ½ inch head-space and process in a water bath for 45 minutes.