Best 14 Papa Sauce Recipes

PAPA JOHN'S PIZZA SAUCE

Steps:

• Combine ingredients in a small saucepan over medium heat.
• Bring to a boil.
• Reduce heat and simmer for 15 to 20 minutes.

PAPA JOHN'S SAUCE

Steps:

• Pour just enough olive oil into a large pot to coat the bottom; place over medium heat. Cook and stir sweet onion in the pot until it releases some moisture, 1 to 2 minutes. Stir garlic with the onion; cook another 1 minute. Remove pot from heat immediately.
• Process the tomatoes in a large food mill using medium holes; grind directly into the pot. Bring the tomato mixture to a light simmer over medium-low heat; season with oregano, salt, and pepper. Allow the mixture to simmer 1 hour, stirring regularly.
• Stir basil leaves into the sauce. Simmer 1 hour more, again stirring regularly.

PAPA JOHN'S STYLE GARLIC BUTTER SAUCE

Steps:

• Bring 1 Tbsp. water to a boil in a small saucepan, then reduce to a simmer. Add cubes of butter one at a time, whisking after each addition, until melted and emulsified. Whisk in salt and garlic powder. Serve immediately or keep warm over low heat.

PAPA RELLENA CON SALSA RANCHERA (STUFFED POTATO WITH SPICY CREOLE SAUCE)

Steps:

• For the potatoes: Start by putting the potatoes in a large pot. Cover with 8 cups cold water and add the salt; the water should taste a little salty. Bring to a boil over high heat, reduce to a simmer and cook until they feel tender when poked with a fork or knife. Drain and then mash, adding the milk and butter. Transfer to a bowl and let cool for at least an hour.
• For the filling: Meanwhile, add the olive oil to a deep skillet over high heat. Add the onions, garlic, cumin, oregano, paprika, salt, pepper and bay leaf. Turn the heat down to medium-high and cook for 5 to 10 minutes. Add the beef and tomato paste, cover and turn the heat down to medium. Cook for about 25 minutes. Remove the lid and stir; the consistency should look like thick chili. Transfer to a pan and spread the mixture out so it cools quickly.
• To assemble: Start by portioning the cooled potato mixture, about 8 ounces or enough to look like an orange when rolled into a ball. Next, take a ball and flatten with your palms while at the same time maintaining a cup shape in one hand. Then, with an ice cream scooper, fill the potato with the meat filling. Close and seal it with both hands. Repeat with all the potato balls. Set up 3 shallow pans, one with the egg wash and the others with the panko. Take a potato ball and put in the egg, then in the fine panko, back into the egg and then in the coarse panko. Once you have breaded them, put them in the refrigerator to firm up, about 30 minutes. Fill a deep pot about halfway with oil and heat to about 350 degrees F. Carefully drop the potato balls in the oil and fry in batches until golden brown, about 5 minutes. Drain on paper towels and serve with Salsa Ranchera.
• Start by heating a skillet with 5 tablespoons of the olive oil and adding the chiles and whole garlic cloves to toast for a few minutes. Then add the onions, bell peppers, oregano, cumin, salt, pepper and bay leaf. Then add the fresh tomatoes, tomato puree and stock, and reduce by a third at a low simmer; this takes about 15 minutes. Let cool for 20 minutes. Then place in a blender and puree. Heat the remaining 5 tablespoons olive oil in another pan. Strain the sauce through a fine mesh strainer and add to the pan. Fry the sauce in the hot pan and reduce until thick, 15 to 20 minutes. Adjust the seasoning if necessary.

PAPA JOHN'S GARLIC DIPPING SAUCE

Steps:

• Melt butter in the microwave for about 30 seconds.
• Add salt and garlic powder (to taste).
• Microwave for 5 seconds longer.

PAPA A LA HUANCAINA (POTATOES WITH CHILE-CHEESE SAUCE)

Steps:

• Cover the whole potatoes with cold, salted water, boil until cooked through. Remove from heat, drain and cool. Peel the potatoes and cut in half length-wise or into rounds.
• Place the cheese, evaporated milk, peppers and turmeric in a blender or food processor and puree until smooth. With the motor running, add the crackers one at a time to thicken the sauce. With the motor still running, drizzle in the oil. Add more crackers if the sauce is too thin, or some milk or water if it is too thick. Season to taste with salt and pepper.
• Line a serving platter with the lettuce leaves. Place the potatoes on top of the lettuce leaves. Spoon the chile-cheese sauce over the potatoes. Garnish serving plate with egg quarters and tomato wedges. Sprinkle olives over potatoes and serve cold or at room temperature.
• VARIATIONS:.
• Papa a la Huancaina is also popular in Bolivia. However, the cheese is sometimes substituted with 1 cup of natural peanut butter.
• Ají amarillois the fiery yellow pepper common in Peruvian cuisine. These peppers can be found canned or in jars at many Latino markets.
• Try using a variety of potatoes for a colorful effect: blue, Yukon gold, russets, etc.
• A little garlic can be added to the sauce. A little lime or lemon juice squeezed in the sauce can round out its taste nicely as well.
• A local herb, palillo, is often added to the sauce, imparting a further bright yellow color. It can sometimes be found in powdered form at Latino markets. Turmeric is a fine substitute.

POTATOES IN SPICY CHEESE SAUCE - PAPA A LA HUANCAINA

Steps:

• For the sauce - Remove seeds from yellow chile peppers and chop into 1 inch pieces.
• Sauté the onion, garlic, and chile peppers (or paste) in the oil until onion is softened, about 3-5 minutes. If using the tumeric option, add it now.
• Once onion is softened remove from heat and let cool.
• Place the onion-chile mixture in a food processor or blender, add the evaporated milk and blend.
• Next add the cheese and crackers and blend until smooth.
• The sauce should be fairly thick. If necessary thicken you can thicken the sauce with more saltines or thin the sauce with more .
• Season with salt and pepper to taste and serve at room temperature or chilled.
• For the potatoe dish - Heat a large pot of salted water to boiling and add the potatoes.
• Boil the potatoes until tender, drain and let cool.
• Slice the potatoes and place on top of the lettuce leaves.
• Then pour the huancaína sauce over the potatoes and garnish with slices of hard-boiled egg and black olive halves.

SPANISH POTATO OMELET (TORTILLA DE PAPA ESPANOLA) WITH ROMESCO SAUCE

Steps:

• For the tortilla:
• 1. In a large skillet over medium-high heat, arrange the onion and potatoes in a flat layer and cover with 1/2 cup olive oil. Cook the vegetables, gently stirring occasionally, until the potatoes are tender but not browned, 7 to 9 minutes.
• 2. Drain the cooked vegetables in a colander set over a bowl until cooled. (The oil collected in the bowl can be used later in the recipe or for another preparation.)
• 3. Place a medium nonstick skillet over medium-high heat and add the remaining 1/4 cup olive oil. In a large bowl, beat the eggs with a pinch of salt. Add the potato mixture to the skillet in a flat layer and then pour the eggs over top. Cook the eggs, pressing the edges into the center as they begin to cook. Once the omelet is set enough, gently shake the pan to keep it from sticking on the bottom. Continue cooking until almost completely set, 6 to 8 minutes. Slide the omelet out onto a large dinner plate and invert it back into the pan to finish cooking the other side, 2 to 3 minutes more.
• 4. Slide the finished omelet onto a large serving plate and let stand 10 minutes before slicing. Serve warm or at room temperature with Romesco sauce.
• For the romesco sauce:
• 1. Preheat the oven to 350°F. Arrange the almonds, hazelnuts, bread, and garlic in a single layer on a baking sheet. Toast until ingredients are aromatic and lightly browned, 7 to 9 minutes. Set aside to cool. Set the oven to broil.
• 2. Place the peppers and tomatoes cut-side down onto an oiled baking sheet. Broil until the skins of the vegetables are evenly charred and the flesh is tender, 8 to 10 minutes. Immediately transfer the vegetables to a bowl, cover with plastic wrap, and let cool enough to handle. Peel and discard the skins from the vegetables and transfer the flesh to the jar of a blender.
• 3. Add the cooled nuts, bread, and garlic to the blender along with the vinegar, parsley, paprika, olive oil, and salt and pepper to taste. Blend until smooth, adjusting the consistency as needed with olive oil to create a pourable sauce, and serve.

PAPA SAUCE

Steps:

• 1. Chop Onion and Garlic. 2. Add olive oil to large pot. Heat to medium. Add Onion and Garlic. Spring with a little salt and cover cooking till translucent. Stir regularly. 3. In a separate pan on medium high heat., brown sausage. Depending on how large your pan is it is likely best to do in two batches. Do not cook through. Just brown. 4. Add crushed tomatoes, sauce, and paste. Recommend you add the crushed first. Those bastards splash you out of spite. 5. Add the browned sausage. 6. Add seasoning to taste. 7. Bring to simmer and let it simmer for 1 + hours. Serve with spaghetti and freeze the rest for a later date. As you eat be sure to raise your glass to papa Joe.

PAPA'S BARBECUE SAUCE

Steps:

• In a medium sauce pan,whisk together the mustard and vinegar.Add all other ingredients and bring to a rolling boil.Pour over chicken pieces and bake in 350 degree oven for 1 1/2 to 2 hours.

SPICY PERUVIAN CHEESE SAUCE AND POTATOES (PAPA A LA HUANCAINA)

Steps:

• Begin with heating oil in a pan over medium-high heat. Add onion and sautee until translucent, about 5 minutes. Add garlic and aji paste (or bell peppers if using) and continue to cook until heated through, about 5 minutes. In a blender, add onion mixture and all remaining ingredients except potato, egg and lettuce. Blend until thoroughly combined and sauce is an even deep yellow/orange. Add more evaporated milk to reach desired consistency. Taste and add salt if necessary. Serve over potatoes, egg and lettuce. Sauce will stay in the fridge for serval days and will be more delicious as the flavours develope.

PAPA'S TOMATO SAUCE

Steps:

• Heat olive oil in a large pot over medium heat. Add onion, parsley, basil, and garlic; cook and stir until onions are soft, about 5 minutes. Add pork and beef neck bones; cook and stir until browned, 7 to 10 minutes.
• Stir crushed tomatoes slowly into the onion mixture; mix in salt, oregano, and bay leaves. Cook, covered, until flavors combine, about 2 1/2 hours. Stir in tomato paste; simmer uncovered until sauce thickens, about 2 hours.

PAPA JOHN'S STYLE PIZZA SAUCE

Steps:

• 1. combine ingredients in a small saucepan over medium heat
• 2. Bring to a boil, then reduce heat and simmer for 15-20 mins

PAPA'S FAVORITE PASTA SAUCE

Steps:

• Wash, cut up pieces of chicken; pat dry with paper towel.
• Season with 1 tsp.
• salt; set aside.
• In a large saucepan, heat oil and saute onions and garlic.
• Add chicken pieces skin-side down and brown lightly.
• Add the sweet peppers, tomato puree, basil, oregano, parsley, salt and pepper flakes.
• Cover and simmer over low- medium heat on the stovetop for 1-1/2 hour.
• Note: Usually, tomato puree suggests adding a can of water.
• In this recipe, the water comes from the cooking peppers and chicken which dilutes the puree without additional liquid.
• However, if sauce becomes too thick during cooking, add 1/2 can of water (or wine) a little at a time until its consistency is to your liking.