Hi chef corey - long time no see!!! Good to see you.
Here are a few I have, of course you can adjust portion sizes:
Hoisin Dipping Sauce
* 1 tablespoon oil for stir-frying
* 1 clove garlic, finely chopped
* 1 teaspoon chopped ginger
* 6 tablespoons hoisin sauce
* 1 tablespoon dark soy sauce
* 2 tablespoons water
* 1/4 teaspoon salt
* a few drops sesame oil
Yields about 1/3 cup
Pineapple-Orange Dipping Sauce for Chicken
1 8-oz. can sliced or crushed pineapple in juice
1 Tbsp cornstarch
1/4 cup pineapple orange juice
1/4 cup barbecue sauce
1. Pour undrained pineapple into the blender. Place lid securely on blender and process until it's a thick puree. Pour puree mixture into a saucepan and add cornstarch, whisk together. Add pineapple-orange juice and barbecue sauce, whisk. Bring to a boil, then reduce heat and simmer, stirring until sauce thickens, about 3 minutes. Remove from heat.
Roasted Red Pepper Dipping Sauce for Beef
2 tsp. coarse grind black pepper
3/4 tsp. salt
3/4 tsp. sweet paprika
2 cloves garlic, minced
1 Tbsp. olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
2 jars (7 oz. each) roasted red peppers, rinsed, drained, finely chopped (personally I like to roast my own peppers)
1/2 cup dry white wine
2 Tbsp. tomato paste
3/4 tsp. dried thyme leaves, crushed or 2 tsp. minced fresh thyme
1 cup ready-to-serve beef broth
2 tsp. cornstarch
Heat oil in large skillet over medium heat until hot. Add onion and 3 cloves garlic; cook and stir 2 to 3 minutes or until onion is tender.
Add red peppers, wine, tomato paste and thyme, stirring until tomato paste is blended. Combine broth and cornstarch in small bowl, mixing until smooth. Stir into pepper mixture; bring to a boil. Reduce heat to medium-low; simmer 10 to 12 minutes or until slightly thickened, stirring occasionally. Keep warm.
Sounds like you are going to have a good time!
"Count yourself...you ain't so many" - quote from Buck's Daddy