Calamari the bears way Recipe

How to make it

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• Horseradish Cream Sauce:
• 3 tablespoons prepared horseradish with beets
• 1 cup (8 ounce container) light sour cream
• Pureed Squash and Ginger Sauce:
• 12 ounce package frozen, cooked and pureed squash (thawed)
• 1 1/2 teaspoon freshly grated ginger root
• 1 tablespoon soy sauce
• 2 teaspoon honey
• Roasted Pepper and Herb Sauce:
• 12 ounce jar roasted red peppers, drained
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon garlic powder
• Barbecue Sauce:
• 3/4 cup bottled chili sauce
• 1/4 cup steak sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon red wine vinegar
• 1 tablespoon dry mustard
• DIRECTIONS:
• Horseradish Cream Sauce:
• 1. Combine ingredients in a medium mixing bowl. Stir together well. Season to taste with salt if desired.
• Pureed Squash and Ginger Sauce:
• 1. Combine ingredients in a medium mixing bowl. Stir together well.
• Roasted Pepper and Herb Sauce:
• 1. Combine ingredients in a medium mixing bowl. Stir together well. Transfer mixture to a blender or food processor and process until smooth. Season to taste with salt if desired.
• Barbecue Sauce:
• 1. Combine ingredients in a medium mixing bowl. Stir together well.