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Ace's Restaurant Black Jack Barbecue Sauce

Source: Chef Michael Cross, Ace's Restaurant, Sacramento, California

2 3/8 ounces butter
1 1/4 quarts yellow onion, sliced
1/3 cup garlic cloves
1/3 cup chili powder
1 1/4 quarts tomato ketchup
5/8 cup apple cider vinegar
1 1/4 quarts Worcestershire sauce
1/8 can chipotle peppers
1/8 bottle whiskey
3/4 pound brown sugar
5/8 teaspoon liquid smoke flavoring
Salt to taste

Sweat the onions and garlic in the butter until soft. Add the chili powder and cook for two to three minutes. Add the remaining ingredients. Simmer until reduced to desired consistency. Blend using a hand blender. Correct the seasoning, then cool, label and store.

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Recipe for 7 Gables Inn Creamy Banana Tiramisu

Source: 7 Gables Inn - Fairbanks, Alaska

1 1/2 cups milk
2 tablespoons instant coffee crystals
8 ounces cream cheese, softened
1/4 cup granulated sugar
1 small box instant vanilla pudding and pie filling
2 cups frozen nondairy whipped topping, thawed
3 medium, ripe bananas
12 ladyfingers
Additional whipped topping for garnish
1/4 cup semisweet mini chocolate chips, for garnish

Stir together milk and coffee crystals until coffee is almost dissolved.

With hand mixer, beat together cream cheese and sugar in large bowl until smooth and blended. Add pudding mix; gradually beat in coffee mixture until smooth and blended. Gently stir in whipped topping.

To assemble, place one ladyfinger in each 4-ounce custard cup. Top with pudding mixture. Just before serving, place 4 or 5 banana slices atop pudding mixture. Top with whipped cream and garnish with a sprinkling of mini chocolate chips.

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Recipe for Benihana Ginger Sauce

ource: Benihana/TVFN

5 ounces sliced onion*
2 ounces ginger, peeled, sliced thinly
1 lemon, peeled, chopped, juice squeezed
2 cups soy sauce
1 cup vinegar

* Sliced onion should be rinsed in running water for 15 minutes.

Combine all ingredients into a blender and mix well. May be stored in refrigerator for up to one week.

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