When it comes to barbecuing, Texans are pretty serious about how well and slow-cooked the beef needs to be and how deep it absorbs the juices of the sauce its glazed with. They have their signature recipes and sauces that make their barbecues an authentic lone-star cuisine.
>>>White sauce was originally made served with fettuccine pasta. Known as the Alfredo sauce, White sauce is a hit among those who prefer buttery and cheesy flavor in their pasta. The rich buttery consistency of the white sauce blends well with the spaghetti pasta.
>>>You can set the consistency of the sauce as you wish. To give your marinara sauce a thick consistency, simmer it on a low medium flame for more than a couple of minutes till you the sauce has very less water content. To keep the sauce runny, turn off the stove just when it starts to simmer.
>>>All you need is tomatoes, onions, green peppers, canning salt, cumin, garlic cloves, vinegar, tomato paste, and tomato sauce. Mix these ingredients and boil it for 10 minutes. Seal it in a jar and cook the mixture in a hot water bath for another 10 minutes. Voila! Your salsa sauce is ready.
>>>Repeat these steps with remaining batter, and serve it while the dish is hot.
>>>Add the onion mixture, cheese, and mayonnaise in a bowl and season it with salt and pepper, as well as some hot sauce (if you want a touch of spice). Allow the mixture to refrigerate for about 2 hours.
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