Glazes and Sauces

These are all from a previous "dump chicken" post, but after trying many of them, and realizing the endless possibilities, I thought a new post was in order.

The next time you are in a hurry and want a quick meal, with great flavor, try a glaze or a sauce! All of these work well with chicken (made to cover 4 - 8 pieces), but you could pair a lot of them with pork chops, glaze a tenderloin, a hamsteak, tofu... the possibilities are endless! Use them in the crockpot, on the stovetop or in the oven. Pair the meat with rice, veggies, potato...

You can also make these ahead of time and freeze in a zip loc with the meat, or by themselves if you prefer.

BBQ Jelly
3/4 cup
Ketchup 3/4 cup
Blackberry Jam 1/8 cup
White Vinegar
1 Teaspoon Worcestershire
2 Teaspoon Chili Powder
1/8 Teaspoon Salt

Maple Chili Glaze
2 Tablespoons Water
1 Teaspoon Salt
1 1/2 Tablespoons Maple Syrup
1 Tablespoon Chili Powder

Citrus Ginger
1/4 cup Orange Marmalade
1 Tablespoon Honey-Mustard
3/4 Teaspoon Ground Ginger
1/8 Teaspoon Red Pepper (Optional)

Cranberry

2 Tablespoons Melted Butter
1 Tablespoon Soy Sauce
1/2 cup Cranberry Sauce
1/4 cup Orange Juice
1/8 Teaspoon Cinnamon


Creole
1 Tablespoon Olive Oil
1/4 cup Chopped Onion
1/4 cup Bell Pepper
1 Clove Minced Garlic
1 can Whole Tomatoes* -- 14 oz
2 Teaspoons Worcestershire
2 Teaspoons Red Wine Vinegar
1/2 Teaspoon Dried Basil
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
1/4 Teaspoon hot Sauce -- Optional

Garlic Dijon
2 Cloves Minced Garlic
4 Tablespoons Dijon Mustard
2 TablespoonsLime Juice

Herb Wine

1 cup Red Wine
2/3 cup Vegetable Oil
2 Cloves Crushed Garlic
1/2 Lemon (sliced thinly)
2 Tablespoons Minced Parsley
1 Teaspoon Thyme
1 Teaspoon Basil
1/2 Teaspoon Salt
1/4 Teaspoon Pepper

Honey Ginger
4 Tablespoons Chopped Onion
1 1/2Tablespoons Honey
1 Tablespoon Soy Sauce
1 Tablespoon Minced Ginger
2 Tablespoon Sherry

Honey Glaze
1/4 cup Butter -- Melted
1/8 cup Soy Sauce
1/2 cup Honey

Honey Sesame
1/2 cup Beer
3 Tablespoons Sesame Seeds
3 Tablespoons Honey
2 Tablespoons Dijon Mustard
1/2 Teaspoon Pepper
2 Cloves Crushed Garlic

Lemon and Garlic
2 Cloves Chopped Garlic
4 Tablespoons Olive Oil
2 Tablespoons Chopped Parsley
3 Tablespoons Lemon Juice
1/8 Teaspoon Pepper

Pepper Lime
1/2 Teaspoon Lime Peel
2 Cloves Minced Garlic
1/4 cup Lime Juice
1 Teaspoon Pepper
1 Tablespoon Vegetable Oil
1 Teaspoon Basil
1/4 Teaspoon Salt

Raspberry Currant
1 Tablespoon Sugar
1 Teaspoon Pepper
1/8 cup Water
1/8 cup Raspberry Vinegar
1/2 cup Currant Jelly

Russian
2/3 cup Apricot Preserves
16 oz Russian Dressing
2 Packages Dry Onion Soup Mix

Spiced Citrus

2 Tablespoons Olive Oil
2 Tablespoons Lime Juice
2 Tablespoons Orange Juice
2 Tablespoons Lemon Juice
2 Tablespoons Chili Powder
2 Tablespoons Paprika
1 Teaspoon Cayenne
1/2 Teaspoon Pepper
1/2 Teaspoon Salt

Spicy Sweet Glaze
2 Teaspoons Minced Garlic
2/3 cup Apricot Preserves
1/3 cup Soy Sauce
1/3 cup Ketchup
1 Teaspoon Tabasco

Sweet and Sour
1/4 cup Honey
2 Tablespoons Honey
1/4 cup Sherry Vinegar
1/8 cup Soy Sauce
2 Teaspoons Minced Ginger
4 Cloves Crushed Garlic

Sweet and Spicy
1 Package Taco Seasoning
8 oz Apricot Jam
12 oz Salsa

Terriyaki
1 Clove Garlic -- Crushed
1/3 cup Soy Sauce
2 Tablespoons Rice Wine (Or Sherry)
1 1/2 Tablespoons Cider Vinegar
1 1/2 Tablespoons Brown Sugar
1 1/2 Tablespoons Minced Ginger


*Thanks to Kristi for e-mailing these.