<![CDATA[Tack Sauce - TackSauce Recipe Blog]]>Wed, 11 Apr 2018 11:46:08 -0700Weebly<![CDATA[Norma's bread Pudding]]>Sat, 18 Aug 2012 23:04:41 GMThttp://tacksauce.com/tacksauce-recipe-blog/normas-bread-puddingIngredients: 

1 3/4 cups sugar
1/2 quart milk
1/2 quart water
6 eggs, beaten
1/2 teaspoon salt
1/2 tablespoon vanilla
3/8 cup shredded coconut meat, unsweetened (frozen)
1/4 cup margarine
4 cups French bread, cubed

1. Combine sugar, milk, and water in bowl and mix well.
2. Add eggs,salt,vanilla,coconut,and margarine and mix well.
3. Stir in bread cubes.
4. Let stand until the liquid is absorbed.
5. Spoon into two 9X12-inch baking pans.
6. Bake at 350 for 35 to 40 minutes or until pudding rises like a souffle' and springs back when touched.
7. Serve with flavored sauce.

This is one of the best Bread Pudding I have ever tasted.
<![CDATA[Down the Bay Meatloaf]]>Sat, 11 Aug 2012 22:53:35 GMThttp://tacksauce.com/tacksauce-recipe-blog/down-the-bay-meatloafIngredients:
 2 Tablespoons Cajun seasoning
4 tablespoon butter, unsalted
3/4 cup onion, finely chopped
1/2 cup pepper, green bell
1/4 cup onion, green
2 teaspoon garlic, minced
1 tablespoon Worcestershire sauce
1/2 cup milk, evaporated
1/2 cup TackSauce
1 1/2 lb beef, lean ground
1/2 lb pork, ground
2 eggs, lightly beaten
1 cup bread crumbs, very fine


1. Place the seasoning in a small bowl and set aside.
2. Melt the butter in a 1-quart saucepan over medium heat.
3. Add the onions, celery, bell peppers, green onions, garlic, Worcestershire and seasoning mix.

. Saute until mixture starts sticking excessively, about 6 minutes, stirring occasionally and scraping the pan bottom well. Stir in the milk and TackSauce.
5. Continue cooking for about 2 minutes, stirring occasionally.
6. Remove from heat and allow mixture to cool to room temperature.

. Place the ground beef and pork in an ungreased 13x9-inch baking pan.
8. Add the eggs, the cooked vegetable mixture and the bread crumbs.
9. Mix by hand until thoroughly combined. In the center of the pan, shape the mixture into a loaf that is about 1-1/2 inches high, 6 inches wide and 12 inches long
10. Bake uncovered at 350o F for 25 minutes, then raise heat to 400o F and continue cooking until done, about 35 minutes longer.

<![CDATA[Quiche Lorraine]]>Sat, 11 Aug 2012 22:45:18 GMThttp://tacksauce.com/tacksauce-recipe-blog/quiche-lorraine 
1 9 inch pie crust
6 slices bacon
1 medium onion, sliced
3 eggs, beaten
1 1/2 cups milk
1/4 cup TackSauce
1/4 teaspoon salt
1 1/2 cups shredded Swiss cheese
1 tablespoon all-purpose flour

1. Preheat oven to 450 degrees F. Line pastry shell with foil. Bake in oven for 8 minutes. Remove foil and bake for an additional 5 minutes, or until crust is set and dry. Remove from oven and turn down temperature to 325 degrees F).
 2. In a large skillet, cook bacon until crisp.
3. Drain and reserve 2 tablespoons of drippings.
. Crumble the bacon and set aside.
5. Cook onion in skillet with reserved drippings; cook until onion is tender and then drain.
6. In a large bowl, mix together milk, salt and eggs.
. Stir in bacon and onion. In a separate bowl, toss cheese and flour together, then add to egg mixture. Be sure to mix well.
8. Pour egg mixture into pie crust.
. Bake in preheated oven for 35 to 40 minutes, or until knife inserted in center of quiche comes out clean.
10. If necessary, cover edge of crust with foil while baking to prevent burning or overbrowning.
11. Let stand for 10 minutes before serving.

<![CDATA[Captian "Tack's" Crab Bisque]]>Fri, 10 Aug 2012 14:28:44 GMThttp://tacksauce.com/tacksauce-recipe-blog/captian-tacks-crab-bisqueIngredients:

1 can cream of asparagus soup (10 3/4-ounce)
1 can cream of mushroom soup (10 3/4-ounce)
1/4 cup milk
1/4 cup half-and-half
1/2 pound crab meat, picked free of shells
3 T. TackSauce
1/4 cup dry sherry

1.Using a heavy saucepan, combine all of the ingredients and bring to a boil.
. Reduce the heat and allow to simmer for 5 minutes.
3. Serve with your favorite crackers.

Captian Tack Krebs was my grandfather and he was very instumental in me becoming a chef.  When I was 5 years old  he pulled a stool up to his stove , put me on it, gave me a spoon and told to stir his "gumbo roux" and not to stop until he told me to.  I did just that and made my first roux.  I still have that spoon and his Gumbo Pot.
<![CDATA[Crab Spread]]>Thu, 09 Aug 2012 18:34:55 GMThttp://tacksauce.com/tacksauce-recipe-blog/crab-sprerad
1 pound imitation crabmeat salad
1 1/2 pounds cream cheese
1/4 cup TackSauce
1 tablespoon cajun seasoning

. Place the crab salad, TackSauce, and seasoning in a food processor .
2. Add cream cheese and blend until smooth.
3.Serve with chips, crackers and Wheat thins..

This is one of the easiest recipes you will ever find.  Get all your ingredients in a food processor and turn it ,  you are done.  Wheat Thins are my favorite.

Chef Tack and The TackSauce Crew

<![CDATA[Grits and Sausage Bake]]>Wed, 08 Aug 2012 14:31:05 GMThttp://tacksauce.com/tacksauce-recipe-blog/grits-and-sausage-bake This recipe is great for a breakfast or Brunch item.  It can be made the night before and baked  the next day. Everytime I make this I never seem to make enough.  Give it a try and come back and let us know how it turned out.

Chef Tack

1 1/2 cups water
1 1/2 cups milk
3/4 cup grits
2 cups cheddar cheese, shredded, divided
2/3 cup evaporated milk
1/4 teaspoon garlic powder
2   ounces TackSauce
1 pound smoked sausage link, small, finely chopped, cooked , and drained

2 large eggs, lightly beaten

1. Preheat oven to 350 F
2. Grease square baking dish
. Place grits, water , and milk in saucepan and bring to a boil. Cover, reduce heat and cook until grits are soft and smooth.
4. Add 3/4 of shredded cheese, evaporated milk,garlic powder, an Tack Sauce and stir until cheese is melted.
. Add sausage and eggs and stir until well blended.
. Pour into prepared baking dish.
7. Bake for 1 hour. Top with remain cheese and bake 5 more minutes or until cheese is melted on top.
8. Remove from oven, let cool for 15 minutes. Serve Hot.

<![CDATA[Finally..."LIVE" @ www.tacksauce.com]]>Tue, 07 Aug 2012 17:22:51 GMThttp://tacksauce.com/tacksauce-recipe-blog/finallylive-wwwtacksaucecomToday 08/07/2012 we finished our products page/store.  You can see it at www.tacksauce.com .  We now have Mix&Match with all of our products.  So if you want 4 bottles of TackSauce and 2 bottles of TackXXXSauce it is all done in our shopping cart. We will start our "daily" recipes here soon.  If you have any TackSauce or any other recipes you would like to share here , please do. ]]><![CDATA[First Post!]]>Tue, 07 Aug 2012 16:45:43 GMThttp://tacksauce.com/tacksauce-recipe-blog/first-post