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Rochester Plate Sauce Recipe

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This recipe for Rochester Plate Sauce, by , is from The Derby Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sandra Allen


1 medium onion, chopped
1 garlic clove, minced
1 tablespoon oil
1 lb triple-ground beef (purchase ground and chop in food processor after meat is browned to create the fine meat texture)
1 cup water
1 (6 ounce) can tomato paste
1⁄2 tablespoon brown sugar
1 teaspoon ground black pepper
3⁄4 teaspoon cayenne pepper
1 teaspoon chili powder
1 1⁄2 teaspoons paprika
1⁄2 teaspoon ground cumin
1⁄2 teaspoon allspice
1⁄4 teaspoon cinnamon
1⁄2 teaspoon powdered clove
1 teaspoon salt (to taste)

1) In a large skillet, fry chopped onion and garlic in oil until soft.

2) Add meat, stirring constantly with fork to keep itís texture fine.

3) Once the meat browns, add water and tomato paste. Simmer 10 minutes.

4) Add sugar and spices. Simmer 30 minutes, adding water, if necessary, to keep it moist but not soupy. Alternatively, you may use the griddle scrapings from cooking the patties to make this the authentic Nick Tahoe way.

5) Enjoy a taste of Rochester, NY!

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
This recipe can also be used to make Texas Hots.




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