Best 4 Slam It Down And Smack Yer Gob Sauce Recipes
Prepare to tantalize your taste buds with the ultimate culinary creation, known as "slam it down and smack yer gob sauce." This epic condiment, hailing from the depths of flavor town, is a symphony of bold flavors that will leave you craving more with every bite. Get ready to embark on a flavor journey like no other, as we unveil the secrets behind this legendary sauce and guide you towards cooking up a masterpiece.
Check out the recipes below so you can choose the best recipe for yourself!
SLAM IT DOWN AND SMACK YER GOB SAUCE
Created by Team Gobsmackers for Zaar World Tour III. This zippy little treat earned it's name from the tequila, lime and salt included in the recipe. It's a shot in a sauce! Great for burgers, as a veggie dip, as dressing for chicken salad, or you could thin it with milk and use it as salad dressing. You can also substitute light mayo and sour cream. Lots of great options, so Slam It Down and Smack Yer Gob! Cooking time includes chilllll time. The number of servings will depend on what you use the sauce for. Yields 2 1/2 Cups of sauce.
Provided by AshK5246
Categories Sauces
Time 2h10m
Yield 2 1/2 Cups, 10 serving(s)
Number Of Ingredients 9
Steps:
- Puree first 7 ingredients in food processor or blender. Try to get the sauce as smooth as you can.
- Fold the mixture into the sour cream and mayonaise.
- Add salt to taste.
- Refrigerate for at least 2 hours up to 24.
JUMP UP AND SMACK YOUR MOM HOT SAUCE
This is my original. I have shared this with only a few until now. I grow and use a variety of pepper called super chilies for this recipe. Cooking time does not include steeping time in fridge.
Provided by Chef Shadows
Categories Sauces
Time 15m
Yield 1 quart
Number Of Ingredients 10
Steps:
- Combine the super chiles, black pepper, garlic powder, onion powder, liquid smoke, and the other 2 types of peppers, and the vinegar in a saucepan and heat.
- Stir in the salt and simmer for 5 minutes.
- Remove from the heat, cool, and place in a blender.
- Puree until smooth and place in a glass jar.
- Allow to steep for 2 weeks in the refrigerator.
- Remove, strain the sauce, and adjust the consistency by adding more vinegar if necessary.
Nutrition Facts : Calories 478.2, Fat 2.1, SaturatedFat 0.2, Sodium 4732.3, Carbohydrate 92.8, Fiber 14.8, Sugar 50.1, Protein 19.3
GOBS ( COOKIE)
This is a cookie my best friends mom made during the holidays growing up in Pennsylvania.It is a chocolate cake like cookie with a creamy filling.
Provided by Hungarian Gypsy
Categories Drop Cookies
Time 30m
Yield 60 cookies, 60 serving(s)
Number Of Ingredients 14
Steps:
- COOKIES: preheat oven to 375 degrees.
- Take one cup of milk in saucepan and heat to just before a simmer and add one teaspoon of vinegar.This makes sour milk need for the mix.
- Add one cup boiling water to sour milk, set aside.
- In large mixing bowl combine one cup shortening two cups of sugar and eggs and cream together.
- In separate bowl combine four cups flour,1/2 teaspoon salt, one teaspoon baking powder, two teaspoons baking soda, and 1/2 cup cocoa.
- Alternating milk and flour mixture add to egg mixture til all ingredients combined well.
- Drop by spoonfuls onto greased cookie sheet.
- Bake at 375 degrees for 10 minutes.
- Let cool.
- FILLING:.
- In small saucepan combine one cup milk and two tablespoons cornstarch heat on low to medium heat stirring constantly until thick.
- Let cool.
- In mixing bowl cream together one cup sugar 1/2 cup shortening, 1/2 cup butter or margarine, and one teaspoon vanilla.
- Add milk mixture in small amounts until all is incorporated.
- Beat until creamy and no grit from sugar.
- (you can add food coloring for looks).
- place filling between two cookies and enjoy.
- These cookies freeze well.
Nutrition Facts : Calories 126.5, Fat 7.3, SaturatedFat 2.5, Cholesterol 12.3, Sodium 104.2, Carbohydrate 14.1, Fiber 0.4, Sugar 6.7, Protein 1.5
SMACK YO' GUMS MUSTARD SAUCE
If you like mustard then you're gonna love this refreshing twist on mustard. I love this mustard on pulled pork sandwiches. I know that not traditional for pulled pork but who knows how trends start. I hope you like it as much as I do. Experiment with the heat levels to your liking. Even try substituting different types of ground peppers like chipotle or poblano for slightly different nuances.
Provided by Thierry Schwartz
Categories Sauces
Time 25m
Yield 4 Pint Jars, 128 serving(s)
Number Of Ingredients 10
Steps:
- Combine in a blender all ingredients except the mustard and blend until smooth, no gritty texture.
- Place the yellow mustard in a large sauce pan on low heat just until it bubbles stirring all the time then add the contents of the blender.
- Add more or less Cayenne to increase or decrease the heat.
- If canning: water bath for 20 minutes.
Nutrition Facts : Calories 15.1, Fat 0.2, Sodium 105.2, Carbohydrate 3.1, Fiber 0.4, Sugar 2.5, Protein 0.4
Tips:
- Use fresh ingredients whenever possible. This will result in a tastier and more flavorful sauce.
- Don't be afraid to experiment with different ingredients. There are many different ways to make a slam dunk sauce, so feel free to get creative and try different combinations of ingredients.
- Taste the sauce as you go and adjust the seasonings accordingly. This will help you achieve the perfect balance of flavors.
- Let the sauce cool slightly before serving. This will allow the flavors to meld together and develop.
- Serve the sauce with your favorite foods. Slam dunk sauce is great on burgers, fries, chicken fingers, and more.
Conclusion:
Slam dunk sauce is a delicious and versatile condiment that can be used on a variety of foods. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a new sauce to try, give slam dunk sauce a try. You won't be disappointed!
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