Sauces -- recipes
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Whipped Cream Frosting with Raspberry Sauce (Decadence Ca
Categories: Ghirardelli, Cakes, Sauces
Yield: 6 servings
For Whipped Cream Frosting:
1 pt Heavy whipping cream
6 tb Powdered sugar
2 ts Vanilla, or liqueur
For Raspberry Sauce:
10 oz Frozen raspberries in syrup
1 tb Cornstarch
DIRECTIONS: Whipped Cream Frosting: Whip cream with sugar and vanilla
or liqueur. Spread over top of one layer cake. Serve with raspberry
or fudge sauce.
Raspberry sauce: Thaw raspberries. Thicken by cooking with the
cornstarch. Chill and serve over (or along side) cake with whipped
cream.
Source: Recipes from Ghirardelli Chocolate Company of San Francisco
From: Sallie Austin
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Title: EASY PESTO
Categories: Italian, Sauces
Yield: 1 servings
1 c Chopped basil leaves,
Cleaned and dried
3 Cloves garlic
1/2 c Pine nuts or walnuts
1/2 c Parmesan cheese, grated
1/2 c Good quality olive oil
In a blender, combine basil, garlic, nuts, and cheese. Slowly add oil
while blender is running. Makes about 1 1/2 cups.
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Title: Gorgonzola and Fresh Thyme Sauce for Pasta
Categories: Italian, Sauces
Yield: 2 servings
1 1/2 c Heavy or whipping cream
6 oz Aged gorgonzola cheese,
Crumbled
1 ts Fresh thyme OR
1/2 ts Dried thyme
3 Generous grates nutmeg OR
1/8 ts Ground nutmeg
Salt
White pepper
Hot cooked pasta
Stir together cream, cheese, thyme, and nutmeg in a large skillet.
Cook gently over medium heat until mixture reduces by one-fourth. Add
salt and pepper to taste. Toss with pasta to coat well. Serve with
extra nutmeg, if desired.
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Title: Cream Sauce for Fettuccine Alfredo
Categories: Italian, Sauces
Yield: 5 servings
1/4 c Unsalted butter
1 c Whipping cream
Salt and WHITE pepper
To taste
1/4 c Freshly grated Parmesan
Cheese
Melt butter in a large skillet. When butter foams, add cream. Simmer
over medium heat about 2 minutes until slightly thickened. Season
with salt and white pepper
When your fettuccine has been cooked, drain noodles and place in the
skillet with the cream. Add 1/4 cup Parmesan cheese. Toss noodles
and sauce over medium heat until sauce coats noodles, 20 to 30
seconds. Serve immediately with additional Parmesan cheese. Makes 4
to 6 servings.
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Title: Sun-dried Tomato & Basil pasta sauce/dressing
Categories: Italian, Sauces, Vegetarian
Yield: 1 servings
10 Basil leaves, fresh, large
2 Garlic clove, large
4 Sun-dried tomatoes,
Large, oil-packed
6 tb Olive oil
1/4 c Balsamic vinegar, OR
Red wine vinegar
1 ts Salt
1/2 ts Sugar
1/4 ts Red pepper flakes, dried
Insert steel knife in food processor. Place basil in work bowl. With
machine running, drop garlic through feed tube and mince. Scrape down
sides of bowl. Add drained sun-dried tomatoes and process until
finely chopped, scraping down bowl as needed. Add olive oil, vinegar,
salt, sugar and red pepper flakes. Process until tomatoes are pureed,
about 1 1/2 minutes. (Can be prepared 6 hours ahead. Transfer to
small bowl. Cover and let stand at room temperature. Re-whisk before
using if necessary.)
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MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Fettuccine Alfredo (Prince)
Categories: Pasta, Sauces, Italian
Yield: 4 servings
12 oz Fettuccine
1/2 c Butter or margarine
1 c Cream, heavy or light
1 1/2 c Parmesan, grated
1/2 ts Salt
Pepper, white, dash
Romano cheese to taste
We add a little romano to this for extra flavor- not in the original
recipe- about 1 or 2 tablespoons.
Cook fettuccine according to package directions. While fettuccine
cooks, heat butter or margarine and cream in a small sauce pan until
butter melts. Stir in parmesan cheese., salt and pepper. Keep warm
over low heat. Drain fettuccine, return to pan, pour sauce over
noodles, toss gently until noodles are well coated.
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Title: SORREL-CHIVE HERB PASTE (Pesto)
Categories: Italian, Sauces
Yield: 1 servings
1 c Sorrel
4 tb Finely minced shallots
4 tb Pine nuts, ground
3 tb Chopped parsley
3 tb Chopped chives
Grated peel of 4 oranges
1/4 Red onion, chopped
1 tb Dry mustard
1 ts Salt
1 ts Black pepper
Pinch cayenne
3/4 c Olive oil
1. Wash the sorrel and dry it well, by hand or in a salad spinner.
Chop
the sorrel coarsely, and again squeeze away any liquid.
2. Blend the sorrel, shallots, pine nuts, parsley, chives, orange
peel
and onion in a food processor or blender. (If using a blender, make
sure these ingredients are already finely chopped.)
3. Add dry mustard, salt, pepper and cayenne, and mix again. SLOWLY
drizzle in the oil while the blade is moving. Transfer to tempered
glass jars and store in refrigerator (for up to 8 to 10 weeks) or in
the freezer for up to a year.
NOTES: Sorrel's peak season is summer, although you can find hothouse
sorrel year round in some stores. You may reduce the amount of
orange peel by 1/4 or 1/2 if you'd like to emphasize the sorrel
or other flavors. Walnuts or almonds may be substituted for
the pine nuts.
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Title: THYME-LEMON ZEST HERB PASTE
Categories: Italian, Sauces
Yield: 1 servings
4 tb Chopped shallots
(about 4 shallots)
3 tb Ground almonds
(about 24 almonds)
Grated peel of 4 lemons
2 tb Fresh thyme (heaping)
2 tb Chopped parsley
1 tb Chopped shives
3/4 ts Salt
1/2 ts Ground white pepper
3/4 c Olive oil
1. In a food processor or blender, blend the shallots, almonds, lemon
peel, thyme, parsley and chives.
2. Mix in the salt and white pepper. SLOWLY drizzle in the oil
while the
blade is turning. Transfer to tempered glass jars and store in the
refrigerator (8-10 weeks) or freezer for a year.
NOTE: You may wish to include up to 4 T. minced garlic in step 1.
This goes well in tomato-based sauces.
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Title: MARINARA SAUCE (Food & Wine, 1990)
Categories: Italian, Sauces
Yield: 3 servings
1/4 c Extra-virgin olive oil
2 sm Garlic cloves, minced OR
Crushed and peeled*
2 1/2 lb Plum tomatoes, peeled,
Seeded and finely chopped
OR one 35-oz. can and one
14-oz. can of Italian plum
Tomatoes, lightly drained
And finely chopped
1/4 ts Salt
1/2 ts Pepper
2 tb Shredded fresh basil
1. In a medium nonreactive skillet, heat the oil over moderately low
heat. Add the garlic and cook, stirring, until golden, about 4
minutes. Discard the garlic if desired. 2. Add the tomatoes, salt and
pepper. Cook, stirring occasionally, until thickened, about 30
minutes. Soft bits of tomato will remain, and the sauce should be
thick enough to hold its shape on a spoon. (The sauce can be made
ahead and kept covered in the refrigerator for up to 4 days or frozen
for up to 3 months.) Stir in the basil just before serving. *
Crushed, peeled garlic cloves can be discarded after browning for a
very subtle flavor or left in and discarded at the end of cooking for
a slightly more emphatic garlic taste. More often than not I used
minced garlic and leave it in. This gives the sauce a strong garlic
flavor. NOTE: Many southern Italians refer to a quick tomato sauce as
"marinara" because it could be made at a moment's notice by a
fisherman's wife upon her husband's return. Serve over breaded or
fried foods or mixed into baked pasta dishes or spaghetti, it is the
most common southern Italian tomato sauce. I like to make a simple
marinara, which I can later adjust by adding sauteed onions, other
fresh herbs, such as oregano, parsley, marjoram or rosemary, or by
adding hot peppers. Food and Wine, August, 1990
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Title: Home-Improved Tomato Sauce
Categories: Italian, Sauces
Yield: 4 servings
2 tb Olive Oil
1 Garlic clove finely chopped
16 oz Can tomato sauce
1 sm Onion - finely chopped
2 tb Fresh Parsley - freshly
Chopped and divided
1 ts Sugar (optional)
1 tb Basil, Oregano, or Marjoram
- finely chopped
Pepper - freshly ground
Salt to taste (optional)
When fresh tomatoes aren't in season, here's a quick way to doctor up
canned tomato sauce. In a Non-Stick VISIONS 1-quart saucepan, heat
olive oil. Add onion and garlic and saute over medium heat until
onion is pale golden. (DON'T BURN IT!) Add tomato sauce and a
tablespoon of the parsley and cook on medium-low heat about 15
minutes to blend the flavors. Taste. If too acidic, add a teaspoon of
sugar. Add freshly ground pepper to taste and salt, if needed.
Finish by stirring in another tablespoon of parsley and your choice
of Basil, Oregano, or Marjoram. This sauce came from the cookbook
included with the new CORNING Ware VISIONS Non-Stick 1-quart Sauce
Pan.
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Title: Pesto with spinach
Categories: Italian, Sauces
Yield: 1 servings
2 c Tightly packed spinach,
Washed and stemmed
2 tb Broken pine nuts or
Shelled walnuts
2 lg Cloves of garlic, peeled
Salt
1/2 c Olive oil
1/2 c Freshly grated
Parmesan cheese
2 tb Freshly grated
Romano cheese
Place spinach, pine nuts, garlic, and 1/4 to 1/2 tsp. of salt,
if desired, in a food processor fitted with the steel blade or a
blender jar. Pulse several times to begin chopping and blending the
ingredients. Then turn on machine at high speed and pour in the olive
oil in a steady stream. Blend until the mixture is a smooth paste. If
you are using a blender you will have to stop and start the machine
occasionally to give the ingredients a stir. When the ingredients are
pureed, transfer to a bowl and stir in the cheeses. Blend thoroughly.
For parsley pesto, substitute 2 c. of parsley for the spinach.
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Title: ITALIAN PESTO SAUCE
Categories: Italian, Sauces
Yield: 1 servings
3 c Loosely packed fresh basil
3/4 c Olive oil
1/4 c Pine nuts
3 Garlic cloves
1 ts Salt
1/2 c Parmesan cheese -
Freshly grated
3 tb Romano pecorino cheese OR
Parmesan cheese
Put basil, oil, pine nuts, garlic and salt into a blender or food
processor. Process until smooth. Pour sauce into small bowl.
Add Parmesan cheese and Romano pecorino cheese or extra Parmesan
cheese. Mix to blend. Taste and adjust for seasoning.
If you plan to freeze the sauce, add the cheese after the sauce has
thawed.
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Title: PESTO SAUCE, WINTER STYLE
Categories: Italian, Sauces
Yield: 8 servings
5 Large Cloves Garlic
1 Bunch Parsley
1 1/2 c Olive Oil
2 tb Dried Basil
2 oz Bottle Pignoli (Pine Nuts)
Or A Small Package Of
Fresh Pignoli
4 oz Parmesan Cheese, Grated
(Plus More For Dusting
Pasta)
1/2 ts Salt
Peel and cut up the garlic cloves. Rinse the parsley and remove the
stems. Shake dry. Add everything to the blender in the order given.
Blend on HIGH until the sauce is smooth. Refrigerate, covered, until
needed. This makes enough sauce for 2 lbs of pasta or 8 servings.
NOTES:
You will need extra grated Parmesan cheese to sprinkle over the pasta
that you have added the sauce to. Do this just before serving.
Leftover sauce freezes well. Use to flavor soups, or on broiled meat
or fish, or as a spread on toasted French Bread.
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Title: Spiced Oil
Categories: Sauces, Salads, Pasta, Italian
Yield: 1 servings
1/2 Carrot
1 Slice lime
1 Slice lemon
1 Fresh bay leaf
4 Fresh basil leaves
1 Sprig thyme
3 Garlic cloves- unpeeled
1 ts Black pepper
1 Slice red pepper
3 1/2 c Olive oil
1 Sprig fresh rosemary
1 Slice tomato
2 Shallots
1 ts Red pepper
1 Scallion
Fasta pasta...For a fast pasta dish, toss 1/4 cup of this herbed oil
with some fresh pasta and steamed vegetables, or use it in summer
pasta salads.
Place the vegetables and spices in a jar and add the oil. Set aside
for at least 4 days before using. Can be stored for 2 weeks, or
strain and store indefinitely.
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Title: Garlic Lover's Pizza Sauce
Categories: Sauces, Italian
Yield: 10 servings
3 tb Olive Oil
1/2 c Onion; Minced, 1 Md.
1/2 Green Pepper; Minced
3 Cloves Garlic; Large, Minced
1 1/2 c Water
6 oz Tomato Paste; 1 Cn
1/2 ts Basil; Dried
1/2 ts Oregano; Dried
1 ts Parsley; Dried
Salt & Pepper; To Taste
Pour the oil into a deep, heavy skilled over medium-high heat. Add
the onion and green pepper then cook and stir for about 5 minutes.
Add the garlic and continue to cook, stirring, until the vegetables
are tender. Add the water and then stir in the tomato paste.
Sprinkle the sauce with the basil, oregano, and parsley. Lower the
heat and let simmer for about 5 minuts. Add the salt and pepper to
taste. If desired, add 2 to 3 dashes of hot pepper sauce. Let
simmer, stirring often, about 30 minutes or until the sauce if very
thick.
Makes about 3 Cups of sauce. This is sufficient sauce for two 12 to
14-inch round pizza or 1 oblong pizza or 1 deep dish pizza.
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Title: Sambai-zu (Rice-Vinegar and Soy Dipping Sauce)
Categories: Japanese, Sauces
Yield: 6 servings
2 tb Rice Vinegar
1 tb Sugar
1/8 ts Salt
2 tb Niban Dashi
1 1/2 ts Soy Sauce
1 pn MSG
Put the vinegar, Dashi, Sugar, Soy Sauce and salt ito a small
saucepan and sprinkle lightly with MSG. Bring the Sauce to boil,
then immediately romove from heat and set aside. Let cool to room
temperature.
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Title: Neri Shiro Miso (White Miso Dressing)
Categories: Japanese, Sauces
Yield: 1 servings
30 oz Shiro Miso (White Miso)
3/8 pt Sake
10 oz Sugar
2 Egg Yolks
Put the miso, sugar,sake into a medium sized saucepan and bring to a
boil, stirring constantly. Reduce heat and, and simmer for 30
minutes, stirring occaisionally. Remove pan from heat and wuickly
beat in 2 egg yolks, 1 at a time. Immediately dip the bottom of the
pan in ice water to cool rapidly. The dressing may be used in
Nuta-ae, Nasu Karashi Sumiso-ae, or Kinome-ae.
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Title: Chirizu (Spicy Dipping Sauce for Sashimi)
Categories: Japanese, Sauces
Yield: 1 servings
5 ts Sake
2 Spring Onions
3 tb Lemon juice
1/8 ts Hichimi Togarashi
4 oz Daikon
3 tb Japanese soy sauce
1 pn MSG
Warm the sake in a small sucepan. Ignite with a match, off the heat,
and shake tha pan gently until the flame dies out. Pour the sake
into a dish and cool. Put the sake with the grated daikon, onions,
soy sauce, lemon juice, MSG, and the 7 pepper spice into a mixing
bowl. Mix well. To serve, place in small individual dishes and serve
with sea bass, sea bream, or sashimi.
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MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Tosa Joyu (Soy-Based Dipping Sauce for Sashimi)
Categories: Japanese, Sauces
Yield: 1 servings
3 tb Soy sauce
5 ts Katsuobushi
2 1/2 ts Sake
1 pn MSG
MMMMM--------------------------GARNISH-------------------------------
2 1/2 ts Wasabi
Place all ingredients in a small saucepan. Bring to a boil,
uncovered, stirring constantly. Remove from heat, strain, ans set
aside to cool. Divide into serving dishes and garnish with wasabi.
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Title: Some Oroshi (White-Radish and Red-Pepper Garnish)
Categories: Japanese, Sauces
Yield: 1 servings
3" round section daikon
6 tb Pon-su (equal soy-lemon juic
4 Takano Tjume (Whole red pepp
2 Spring onions, chopped
Make 4 openings in the flat side of the daikon with chopsticks or
the tip of a knife. Insert a red pepper deep into each opening, so
that the tip is level with the daikon. Set aside for at least 4
hours. The daikon's moisture will reconstitute the pepper and the
pepper will have spiced the daikon. Grate the daikon, divide into 6
equal parts, and roll into a small ball. TO SERVE: Pour the pon-su
(equal parts soy-sauce and lemon juice) and add a ball to each dish.
garnish with onion and serve with sashimi.
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MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Smoked Trout with Watercress Sauce
Categories: Fish, Sauces
Yield: 6 servings
1 bn Watercress
1 c Sour cream
1 tb Fresh lemon juice
2 Dashes of Tabasco sauce
Salt and freshly ground
Black pepper to taste
3 Smoked trout, skinned and
Filleted into 6 pieces
6 Lemon wedges
6 Watercress sprigs
Wash and trim the watercress. Pat it dry and chop it (you should
have about 1 1/2 cups).
Put the watercress in the bowl of an electric blender with the sour
cream, lemon juice, Tabasco sauce, and salt and pepper. Turn the
blender on high for several seconds, or until the mixture is very
smooth.
Serve the sauce over the trout. Garnish each serving with a lemon
wedge and sprig of watercress. YIELD: 6 servings. (NASON'S NOTE: Try
this sauce with leftover cooked and chilled East Lake "pink-meat"
trout if smoked trout is not available.)
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Title: Tartar Sauce
Categories: Fish, Sauces
Yield: 4 servings
1 Egg yolk
1 ts Wine vinegar
2 tb Prepared mustard, such as
Dijon or Dusseldorf
Few drops of Tabasco Sauce
Salt
Freshly ground pepper
1 c Light olive oil or a
Combination of olive oil
And vegetable oil
Lemon juice to taste
1/4 c Finely chopped parsley
3 tb Finely chopped onion
1/4 c Finely chopped cornichons
Or sour pickles
3 tb Chopped drained capers
Place the yolk in a mixing bowl and add the vinegar, mustard,
Tabasco, salt and pepper to taste. Beat vigorously for a second or
two with a wire whisk or electric beater.
Start adding the oil gradually, beating continuously with the whisk
or electric beater. Continue beating and adding oil until all of it
is used. Add more salt to taste if necessary, and the lemon juice.
Add the remaining ingredients and blend well.
Yield: about 1 1/2 cups. The New New York Times Cookbook, by Craig
Claiborne with Pierre Franey, Times Books, NY, 1975.
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Title: Hollandaise Sauce for Trout
Categories: Fish, Sauces
Yield: 1 servings
12 tb Butter
3 Egg yolks
2 tb Cold water
Salt to taste
2 ts Lemon juice
1/8 ts Cayenne pepper
Place a skillet on the stove and add about 1/2 inch of water. Bring
the water to a simmer. Have ready 1 1/2 quart saucepan.
Place the butter in another saucepan and place it over very low heat.
Set 1 1/2 quart saucepan in the simmering water in the skillet.
Place the egg yolks in the saucepan. Add the cold water, salt and 1
tsp. lemon juice. Start beating the egg yolks with a wire whisk,
stirring in a back and forth circular fashion, making certain that
the whisk covers the bottom of the saucepan so the yolks do not
stick. It is important that the heat beneath the saucepan be
moderate.
When the egg yolks become custardlike and thickened, start adding the
melted butter.
Continue beating, stirring constantly and vigorously, until all the
butter is added. Add the remaining lemon juice and cayenne.
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MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Blender Hollandaise Sauce for Trout
Categories: Fish, Sauces
Yield: 1 servings
1/2 c Butter
3 Egg yolks
Juice of 1/2 lemon
Salt to taste
Pinch of cayenne
Melt the butter and keep it hot, but do not brown.
Put the yolks, lemon juice, salt and cayenne in the container of en
electric blender. Blend on low speed, gradually adding the hot butter
until the sauce is thickened and smooth.
About 3/4 cup. The New New York Times Cookbook, by Craig Claiborne
with Pierre Franey, Times Books, NY, 1975.
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Title: Fruit Salsa Sundaes *
Categories: Sauces, Ice cream, Desserts, Fruits
Yield: 1 servings
MMMMM----------------------PATTI - VDRJ67A---------------------------
4 6" flour tortillas
1 1/2 c Peaches; peeled, diced
1 1/2 c Strawberries; diced
2 tb Sugar
1 tb Crystallized ginger; finely
- chopped
1/2 ts Grated lime peel
4 oz Vanilla ice cream
Preheat oven to 350~. Soften tortillas according to package
directions. Press each one down in ungreased 10 oz custard cup. Bake
10-15 minutes or until crisp. Set aside to cool. Combine peaches,
strawberries, sugar, ginger and lime peel; mix gently until well
blended. To assemble, remove tortillas from custard cups. Place each
tortilla shell on dessert plate and fill with 1 scoop of vanilla ice
cream. Spoon equal portions of fruit salsa over top of ice cream.
Garnish with mint sprigs if desired.
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Title: Remoulade sauce
Categories: Cajun, Sauces
Yield: 10 servings
1 pt Mayonnaise
1 ea 10 oz bottle Durkee's sauce
2 T Lea & Perrins
1 c Creole or poupon mustard
1/2 c Prepared horseradish
1 c Ketchup
2 T Wine vinegar
1/4 c Olive oil
2 t Louisiana hot sauce
1 x Salt if needed
Mix mayonnaise and Durkee's Famous Sauce. Pour in olive oil
gradually. Beat as if you are making mayonnaise. Add creole or
poupon mustard, beat some more. Add horseradish, ketchup, wine
vinegar, Lea & Perrins, and louisiana hot sauce, beating after each
ingredient. Pour over shrimp on salad or use as a sandwich sauce.
"Some of my friends say they even like this over some desserts, but I
don't believe then, no." From Justin Wilson's "Outdoor cooking With
Inside Help"
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MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Lisa's Tartar Sauce.
Categories: Cajun, Sauces
Yield: 10 servings
4 c Mayonnaise
1 c Sweet relish,chopped&drained
1 c Chow chow (sour)drained
1 x Louisiana hot sauce (dash)
1 c Parsley, chopped fine
1 x Dash, Lea & Perrins
1 x Bunch green onions, chopped
1 ea Medium onion, chopped fine
Mix all ingredients well and refrigerate ovedrnight for best flavour.
This can be used on all seafood. Tastes good also, to. Sauce can be
stored in the refrigerator for some time. Justin Wilsons "Outdoor
cooking With Inside Help"
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Title: Italian Sausage Spaghetti Sauce
Categories: Cajun, Italian, Main dish, Sauces
Yield: 8 servings
2 lb Italian sausage
1 T Garlic, finely chopped
1 t Red cayenne pepper
3 T Lea & Perrins
1 c Celery, finely chopped
1/2 c Bell pepper, finely chopped
2 c Water
2 c Dry white wine
1 c Dried parsley
1/2 c Olive oil
1 c Plain flour
2 c Onions, finely chopped
1/4 t Dried mint
3 c Tomato sauce
1 x Salt, to taste
Cut Italian sausage into 2-inch lengths. Brown sausage off in olive
oil (about half cook it), remove from pan and put aside, Add flour to
oil that was used and make roux. Add onions, celery, and bell
pepper. Stir and cook until tender or clear. Add water and stir until
smooth. Add wine (you may wish to experiment with the amount of wine
used, 2 cups is too much for some tastes), parsley, and garlic. Pour
in red pepper, Lea & Perrins Worcestershire sauce, dried mint, and
tomato sauce. Stir real well. Bring to a bubbly boil and add salt, to
taste. Add sausage. Bring back to a boil. Turn heat down to simmer.
Cook for about 3 or 4 hours. Serve over spaghetti topped with cheese.
From Justin Wilson's "Outdoor Cooking With Indoor Help"
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Title: Dehydrator Barbecue Sauce
Categories: Cajun, Sauces
Yield: 8 servings
1 c Onions, dehydrated
1/4 c Sweet peppers, dehydrated
1/4 c Parsley, dried
1/2 c Honey
1 T Lemon juice
3 T Lea & Perrins
1 T Liquid smoke
1 c Ketchup
2 T Louisiana hot sauce
1 T Salt
1/2 t Mint, dried
1 c Dry white wine
3 T Vinegar
1 c Water
Put all the dried ingredients in a pot and add water. Let it set a
little while. Add the wine and the rest of the ingredients. Cover
and cook for several hours. "I use a food dehydrator to preserve
vegetables when they are in season, then I store them and use them
when I need them." From Justin Wilson's "Outdoor Cooking With Inside
Help"
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MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Marinade and Basting Sauce for Brisket of Beef
Categories: Cajun, Sauces
Yield: 8 servings
3 c Dry red wine
1 c Olive or peanut oil
2 T Wine vinegar
2 t Onion powder
1 t Garlic powder
3 t Salt
3 T Poupon mustard
2 T Prepared horseradish
3 T Lime juice
2 t Ground cayenne pepper
Mix all of the ingredients really well and then pour over whole beef
brisket. Let marinate for several hours, or overnight if possible.
Also, use this marinade as a basting sauce. Some people may find
Justin's 3 cups of dry red wine a little bit too much for their
taste. No problem, use as much as you like in the sauce, and drink
the rest. Sure won't go to waste. From Justin Wilson's "Outdoor
Cooking With Inside Help"
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MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Barbecue Sauce
Categories: Cajun, Sauces
Yield: 1 servings
3 c Onions, chopped
1 T Garlic, chopped
1 c Sweet pepper, chopped
1/2 c Parsley, dried
1 c Dry white wine
3 T Vinegar
2 c Ketchup
1/4 c Honey
2 T Lemon juice
1 T Salt
3 T Lea & Perrins
1/2 t Mint, dried
1 T Liquid smoke
1/2 T Louisiana hot sauce
Place all ingredients in a pot that is big enough to hold them. Bring
to a boil. Cook, covered, on low heat for several hours. From Justin
Wilson's "Outside Cooking with Inside Help"
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Barbecue Sauce au Justin
Categories: Cajun, Sauces
Yield: 1 servings
2 c Onion, chopped
1/2 c Bell pepper, chopped
1/2 c Olive oil
2 T Garlic, chopped
2 c Ketchup
2 T Parsley, dried
2 T Lemon juice
1/2 c Wine vinegar
4 t Salt
1/4 c Louisiana hot sauce
1 1/2 c Dry red wine
1/2 t Celery seed
1 c Steak sauce
Saute onions and bell pepper in olive oil. Add garlic, wine and the
rest of the ingredients. Bring to a boil. Cover, then cook over a
low fire for at least 2 hours. Use on finished barbecue, NOT AS A
BASTING SAUCE. This is garontee to warm the belly. From Justin
Wilson's "Outdoor Cooking With Inside Help"
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: All Purpose Marinade
Categories: Cajun, Sauces
Yield: 6 servings
3 c Dry white wine
1 t Onion powder
1/2 t Garlic powder
1/2 t Cayenne pepper
1/2 c Soy sauce
Mix all ingredients together. Marinate the meat (beef, pork,
chicken, or game) for 3 to 6 hours, then use the marinade as a
basting sauce as the meat cooks on the grill. From Justin Wilson's
"Outdoor Cooking With Inside Help"
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Marinade for Lamb or Goat
Categories: Cajun, Sauces
Yield: 6 servings
4 c Chablis wind
1 T Onion powder
2 T Louisiana hot sauce
1 c Water
1 c Green creme de menthe
1 t Dried mint (crushed)
1 c Soy sauce
2 T Olive oil
Mix all ingredients. Marinade lamb or goat 6 to 12 hours, then use
the marinade as a basting sauce as it cooks. From Justin Wilson's
"Outdoor Cooking With Inside Help"
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Fish Marinade
Categories: Cajun, Sauces
Yield: 6 servings
2 c Chablis wine
2 t Salt
1/2 t Ground cayenne pepper
2 T Lemon juice
2 T Creole mustard
Mix all ingredients together and stir well. Use as a marinade, Then
as a basting sauce when you cook fish. From Justin Wilson's "Outdoor
Cooking With Inside Help"
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Comforting Barbecue Sauce
Categories: Cajun, Sauces
Yield: 25 servings
4 c Onions, chopped
1 c Bell pepper, chopped
1 c Peanut cooking oil
3 c Steak sauce
3 c Ketchup
1 c Southern Comfort Liquor
1 c Celery, chopped
1 c Fresh parsley, chopped
2 T Garlic, chopped
1/2 c Louisiana hot sauce
3 t Salt
In a large skillet, saute onions, celery, bell pepper and parsley in
peanut oil until onions are clear or tender. Add garlic and cook a
little longer. Add steak sauce, hot sauce, and ketchup. Salt to
taste. Add Southern Comfort. Bring to a boil. Lower heat and cover.
Cook for 2 to 3 hours. This sauce can be stored in the refrigerator
for several weeks. Makes 3 quarts to 1 gallon. Justin says, "This is
not to drink, no. It's to use as a bubba-que sauce, but it also, too,
is mighty fine for soppin." From Justin Wilson's "Outdoor Cooking
With Inside Help"
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Jim Echols' Cajun Spice
Categories: Cajun, Sauces
Yield: 6 servings
1 T Paprika
1 t Onion powder
1 t Garlic powder
1 t Ginger powder
3/4 t Black pepper
1/2 t Oregano
1 t Salt
1 t Cayenne powder
1 t Crushed chilies
3/4 t White pepper
1/2 t Thyme
Mix all ingredients together in a small bowl. Store in an airtight
container. Terry says, "One of the guides, Jim Echols, gave me this
recipe. I would prepare monster-sized batches of it for him and the
other guides to use in preparing blackened (cajun) trout. -- A
special surprise for guests at shore lunches. Also try it in
hamburgers, on sauteed chicken or turkey, and on popcorn. From
Calgary Herald, by Terry Bullick (89.05.03)
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Mayonnaise
Categories: Cajun, Sauces
Yield: 2 servings
2 ea Egg yolks
1 ea Garlic clove, minced
4 ea Shots tabasco sauce
2 c High-grade vegetable oil
1 t Salt
1/2 c Green onions, chopped fine
1 x Juice of 1/2 lemmon
Place all the ingredients except the oil in a blender (with the
center of the lid removed) or a food processor fitted with a plastic
blade and blend or process for 2 minutes. Pour the oil in a very
thin stream through the top or down the feed tube until it has all
been incorporated. Blend or process for 30 seconds more. Makes about
2-1/2 cups.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Gingersnap gravy
Categories: Cajun, Sauces
Yield: 6 servings
MMMMM-----------------------SEASONING MIX----------------------------
1 t Black pepper
1/2 t White pepper
1/2 t Dried thyme leaves
1/4 t Ground cayenne pepper
1/2 t Salt
1/2 t Ground ginger
1/4 t Rubbed sage
1/8 t Ground cumin
MMMMM----------------------MAIN INGREDIENTS---------------------------
2 T Chicken, pork, or beef fat
3/4 c Finely chopped onions
1/2 t Minced garlic
1 c Pan drippings from chicken
1 t Light brown sugar, to taste
2 T Unsalted butter
1/2 c Finely chopped celery
6 c Basic chicken stock
8 ea Gingersnap cookies
1 t Ground ginger, to taste
Combine the seasoning mix ingredients in a small bowl and set aside.
Melt the fat and butter in a large skillet over medium heat. When
almost melted, add the onions, celery, and garlic; saute 5 minutes,
stirring occasionally. Stir in the seasoning mix and cook 5 minutes
more, stirring occasionally. Add the stock and pan drippings; bring
to a boil over high heat and boil rapidly until liquid reduces to
about 1 quart, about 25 minutes. Then crumble the gingersnaps into
the stock mixture and whisk with a metal whisk until they are
dissolved. Continue cooking 10 minutes, whisking frequently and
making sure the gingersnaps are thoroughly dissolved. During this
time, taste the gravy; if the ginger flavour is not pronounced,m add
the 1 tablespoon brown sugar and the 1 teaspoon ginger or add both to
taste. Strain the gravy. Makes 2-1/2 to 3 cups. From Paul Prudhomme's
"Louisiana Kitchen"
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Barbecue Sauce Prudhomme
Categories: Cajun, Sauces
Yield: 5 servings
MMMMM-----------------------SEASONING MIX----------------------------
1 1/2 t Black pepper
1 t Onion powder
1/2 t White pepper
1 t Salt
1 t Garlic powder
1/2 t Ground cayenne pepper
MMMMM----------------------MAIN INGREDIENTS---------------------------
1/2 lb Bacon, minced
2 c Pork, beef or chicken stock
1 c Honey
5 T Orange juice (1/2 orange)
2 T Lemon juice (1/4 lemon)
2 T Minced garlic
4 T Unsalted butter
1 1/2 c Chopped onions
1 1/2 c Bottled chili sauce
3/4 c Dry roasted pecans, chopped
1 x Rind & pulp from 1/2 orange
1 x Rind & pulp from 1/4 lemon
1 t Tabasco sauce
Combine the seasoning mix ingredients in a small bowl and set aside.
In a 2-quart saucepan fry the bacon over high heat until crisp.
Stir in the onions, cover pan, and continue cooking until onions are
dark brown, but not burned, about 8 to 10 minutes, stirring
occasionally.
Stir in the seasoning mix and cook about 1 minute. Add the stock,
chili sauce, honey, pecans, orange juice, lemon juice, orange and
lemon rinds and pulp, garlic, and Tobasco, stirring well. Reduce
heat to low; continue cooking about 10 minutes, stirring frequently.
Remove orange and lemon rinds. Continue cooking and stirring about
15 minutes more to let the flavors marry. Add the butter and stir
until melted.
Remove from heat. Let cool about 30 minutes, then pour into a food
processor or blender and process until pecans and bacon are finely
chopped, about 10 to 15 seconds.
This sauce may be used to barbecue chicken, pork or ribs. Makes
about 5 Cups. From Paul Prudhomme's "Louisiana Kitchen"
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Barbecue Sauce 1
Categories: Cajun, Sauces
Yield: 1 servings
3 c Onions, chopped
1 T Garlic, chopped
1 c Sweet pepper, chopped
1/2 c Parsley, dried
1 c Dry white wine
3 T Vinegar
2 c Ketchup
1/4 c Honey
2 T Lemon juice
1 T Salt
3 T Lea & perrins
1/2 t Mint, dried
1 T Liquid smoke
1/2 T Louisiana hot sauce
Place all ingredients in a pot that is big enough to hold them.
Bring to a boil. Cook, covered, on low heat for several hours. From
Justin Wilson's "Outside Cooking with Inside Help"
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Barbecue Sauce 2
Categories: Cajun, Sauces
Yield: 5 servings
1 x -------seasoning mix--------
1 t Salt
1 t Garlic powder
1/2 t Ground cayenne pepper
1/2 lb Bacon, minced
2 c Pork, beef or chicken stock
1 c Honey
5 T Orange juice (1/2 orange)
2 T Lemon juice (1/4 lemon)
2 T Minced garlic
4 T Unsalted butter
1 1/2 t Black pepper
1 t Onion powder
1/2 t White pepper
1 x ------main ingredients------
1 1/2 c Chopped onions
1 1/2 c Bottled chili sauce
3/4 c Dry roasted pecans, chopped
1 x Rind & pulp from 1/2 orange
1 x Rind & pulp from 1/4 lemon
1 t Tabasco sauce
Combine the seasoning mix ingredients in a small bowl and set aside.
In a 2-quart saucepan fry the bacon over high heat until crisp. Stir
in the onions, cover pan, and continue cooking until onions are dark
brown, but not burned, about 8 to 10 minutes, stirring occasionally.
Stir in the seasoning mix and cook about 1 minute. Add the stock,
chili sauce, honey, pecans, orange juice, lemon juice, orange and
lemon rinds and pulp, garlic, and Tobasco, stirring well. Reduce
heat to low; continue cooking about 10 minutes, stirring frequently.
Remove orange and lemon rinds. Continue cooking and stirring about 15
minutes more to let the flavors marry. Add the butter and stir until
melted. Remove from heat. Let cool about 30 minutes, then pour into a
food processor or blender and process until pecans and bacon are
finely chopped, about 10 to 15 seconds. This sauce may be used to
barbecue chicken, pork or ribs. Makes about 5 Cups. From Paul
Prudhomme's "Louisiana Kitchen"
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Beef With Hot Sauce
Categories: Beef, Sauces
Yield: 8 servings
3 lb Beef chuck roast
1/2 c Chopped celery
1 x Water
3 T Hot taco sauce
2 T Vinegar
1 ea Bay leaf
1 t Dry mustard
8 ea Hamburger buns
1/2 c Chopped onion
1/2 c Chopped green pepper
1 1/2 c Catsup
2 T Brown sugar
2 ea Cloves garlic, minced
1 t Salt
1 t Chili powder
Place meat, onion, celery and green pepper in Dutch oven; cover with
water. Cover tightly and cook slowly 2 1/2 to 3 hours or until
tender. Remove meat; cool, shred and return to cooking liquid. Add
catsup, taco sauce, brown sugar, vinegar, garlic, bay leaf, salt,
mustard and chili powder. Cook slowly 1 hour. Remove bay leaf; serve
on buns.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Bernaise Sauce
Categories: Sauces
Yield: 6 servings
2 T White wine vinegar
2 T Tarragon leaves chopped
3 ea Egg yolks
1 x Salt and pepper to taste
1/4 c Dry white whine or vermouth
2 ea Shallots, minced
1/3 c Butter
Combine vinegar, wine, shallots and tarragon in 2-cup glass measure.
Microwave, uncovered, at high for 1 to 2 minutes or until boiling. Set
aside to cool to lukewarm. Strain mixture into small bowl; whisk in
egg yolks. In 2-cup glass measure or similar microwaveable bowl,
melt butter at medium 40 to 60 seconds. Do not boil. Whisk egg yolk
mixture into butter. Microwave, uncovered, at medium 30 to 90
seconds. Whisk every 15 seconds. Cook only until mixture starts to
thicken. Season to taste with salt and pepper.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Butter ginger sauce for pasta
Categories: Sauces
Yield: 4 servings
1/2 c Butter
4 ea Garlic cloves finely chopped
1 t Dried basil
1 ea Fresh black pepper
3 T Grated fresh giner
1/2 t Hot red pepper flakes
4 ea Whole gr onions finely chop
1/4 c Fresh grated parmaesam
Melt butter in a medium skillet. Add everything except cheese and
cook until garlic is tender, about 4 minutes. Combine hot pasta,
toss with cheese and serve. Makes 4 servings. Pasta suggestions:
3/4 lb Capellini, spaghettini or linguine.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Chicken And Sausage In Tomato Sauce
Categories: Garlic, Sauces, Poultry
Yield: 8 servings
1/4 c Olive oil
2 1/2 lb Sweet ital. sausage links
4 ea Chicken legs
56 oz (2 cns) tomatoes
1 x Salt and pepper to taste
1/2 c Dry red wine
4 ea Lg cloves garlic,coarse chop
1 1/2 lb Hot ital. sausage links
4 ea Chicken thighs
6 oz (1 can) tomato paste
1/2 T Dried basil
1 x Chopped fresh parsley
Heat Oil in a large heavy skillet. Add the garlic and saute until
light golden. Remove the garlic and reserve. Prick the sausages in
several places and then sear them in the hot oil. Remove and set
aside, covered. Brown chicken well on all sides in the same skillet.
Remove and set aside, covered. Pour 1 T of the drippings into a
large Dutch oven or casserole. Discard remaining drippings or save
them for another use. (Do not wash skillet; you will nedd it later.)
Crush the tomatoes with your hands and add them, with their juice, to
the drippings. Add the tomato paste, salt, freshly ground pepper,
basil and reserved garlic. Simmer, uncovered, for 15 minutes. Add
the sausage and simmer, covered, for 20 minutes. Add the chicken,
cover, and simmer for 20 minutes more. Meanwhile, deglaze the skillet
with the wine. Stir wine into the sauce and simmer for a final 10
minutes.
Sprinkle with parsley. Serve with pasta and freshly grated Parmesan
Cheese.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Chicken Marinade
Categories: Sauces
Yield: 5 servings
1 t Fine sliced fresh ginger
1/4 c Lemon juice
1/4 c Olive oil
1 ea Green onion, chopped
2 ea Cloves garlic
2 T Brown sugar
1/4 c Soy sauce
Combine marinade ingredients. Place in glass bowl or dish that will
hold chicken in single layer. Add chicken; let marinate a minimum of
4 hours, turning occasionally. May be left in fridge, covered
overnight. Remove chicken from marinade. Grill chicken on barbecue,
basting with marinade at intervals, or bake 30 to 45 minutes in 350 F
degree oven or until cooked through.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Chinese Barbeque Sauce
Categories: Chinese, Sauces, Barbecue
Yield: 1 servings
3/4 c Catsup
3 T Soy sauce
1 T Liquid smoke
1/2 c Brown sugar
1 T Ground ginger
2 x Cloves garlic, minced
Combine all ingredients and heat until sugar is dissolved and bubbly.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Dill Cream Dressing
Categories: Sauces, Dressings
Yield: 1 servings
1 c Basic mayonnaise recipe
2 t Dijon mustard
1 x Salt & pepper to taste
1/2 c Sour cream or plain yogurt
1 T Dill; finely chopped, fresh
I concocted this recipe while trying to duplicate a potato salad
served at a local restaurant. (See recipe for New Potato Salad).
Beat together all ingredients and season well with salt and pepper.
More mustard and some lemon juice can be added to suit individual
taste. Milk or cream can be added for a thinner dressing. Chill an
hour or more before serving. YIELD: About 1 1/2 cups Source: Sallie
Austin
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Eggs In Green Sauce
Categories: German, Cheese, Sauces
Yield: 4 servings
2 T Mayonnaise
1 ea Lemon; med, juiced
1/2 t Salt
1/2 t Sugar
1 c Sour cream; *
9 ea Eggs; large, hard cooked
1/4 t Pepper
1 1/2 c Fresh herbs; chopped **
* You can use part yogurt if so desired. ** Any kind of fresh
herbs such as dill, chives, parsley, tarragon, or
~---------------------------------------------------------------------
~--- Blend mayonnaise, sour cream and lemon juice. Finely chop 1
hard-cooked egg and stir into mayonnaise mixture. Season with salt,
pepper, and sugar. Thoroughly rinse herbs, pat dry, and chop. Blend
with the sauce. Slice rest of the hard-cooked eggs in half and
arrange in the sauce and serve.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: FRESH TOMATO SAUCE
Categories: Sauces
Yield: 1 servings
10 c Tomatoes
1 t White pepper
2 c Fresh basil
1 T Sugar
1 t Salt
Tomatoes: Peeled, cored, seeded, and chopped, very ripe. Place all
ingredients in heavy saucepan over medium heat. Bring to boil. Lower
heat and cook for 20 minutes. Pour into sterilized containers and
freeze. Makes: 6 pint jars.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: GARLIC SAUCE
Categories: Sauces, Appetizers
Yield: 1 servings
1 ea Large head of garlic
1 c Olive oil
1 T Lemon juice
10 ea Slices white bread
1/2 c White vinegar
3 T Water
Peel and crush the garlic, the entire head. Remove the crusts from
the white bread, and place the crustless bread in a mixing bowl. Add
the garlic along with the olive oil and vinegar. Let this soften for
1 hour. Beat with an electric mixer until all is smooth. Don't do
this with a food processor as it will be too smooth. Add lemon
juice, slowly add water while the mixer is running so you will have a
thick and fluffy sauce.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Ginger Lime Dip
Categories: Dips, Sauces
Yield: 1 servings
1/2 c Mayonnaise
2 t Grated lime peel
1 T Honey
1/2 c Sour cream
1 T Lime juice
1/2 t Ground ginger
Stir all ingredients until well mixed. Cover; chill. Serve with
fruit. Makes 1 cup.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Herb and oil Marinade
Categories: Sauces
Yield: 1 servings
1 x Juice and rind of 1 orange
1/4 c Vegetable oil
1/2 t Sage
1 x Freshly ground pepper
1/4 c Lemon juice
1/2 t Ginger
1 x Clove of garlic, minced
Combine ingredients. Allow meat to marinate in shallow glass dish
for 4 hours in refrigerator. Baste with marinade during broiling or
barbequing.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Horseradish BBQ Sauce
Categories: Sauces
Yield: 1 servings
6 lb Chicken pieces
1/2 c Fresh lemon juice
1/2 c Ketchup
4 ea Drops of hot pepper sauce
1 ea Salt and pepper
1 c Butter
1/2 c Cider vinegar
2 t Worcestershire sauce
1/3 c Prepared horseradish
Combine all ingredients in a non aluminum sauce pan and bring just to
a boil. Lower heat immediately and simmer 15 minutes. Makes about 1
1/2 cups. Lightly brush on barbecue sauce. Do no let chicken burn.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Mango Salsa
Categories: Sauces
Yield: 4 servings
1 ea Mango
2 T Fresh corriander
1 t Olive oil
1 ea Jalapeno peppr
1 ea Juice of 1 lemon
Dice Mango, jalapeno pepper and fresh coriander very finely.
Combine. Add lime juice and olive oil. Serve the soup with a
generous dollop of sour cream and another generous dollop of Mango
Salsa on top of the sour cream.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Marinade for Steak
Categories: Sauces
Yield: 4 servings
1 c Olive oil
1 x Or:
1 x Or:
2 T Soy sauce
1 x Coarsely ground pepper
1 t Italian seasoning
1 T Worcestershire sauce
1/2 c Sherry vinegar
1/2 c Wine; red or white
1/4 c Lemon juice
2 ea Garlic cloves; sliced
2 T Freshly chopped herbs
1 x Red peppercorns; if desired
1 t Sugar
"... Ingredients in a marinade can be varied, but it is important to
use wine, vinegar, lemon juice, or some acidic liquid to break down
the connective tissues. This process will make the steak more tender.
Remaining marinade ingredients add flavor." Use a good-quality olive
oil or walnut oil; add good-quality wine or vinegar and a combination
of fresh and dried herbs, seasonings, garlic and soy sauce to make a
flavorful marinade. 1. Place all ingredients in glass screw-top jar;
shake vigorously. Arrange meat in shallow glass dish; pierce with a
fork. Pour marinade over meat; turn to coat. Cover and refrigerate
several hours or overnight, turning meat occasionally. 2. Remove
meat from marinade; pat dry. Remove any pieces of spices or herbs
that may stick to meat. This recipe is a steak marinade, but the
ingredients can be adapted for other meats using the same techniques.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Onion Dip, Lo Cal
Categories: Relishes, Sauces
Yield: 1 servings
1 c Cottage cheese, lo fat
1/2 c Plain yogurt, low fat
1 t Salt
1 T Lemon juice
1/4 c Green onion, chopped
1 pn Pepper
Base dip. Add onion soup mix, parsley, basil, artichoke, dill,
shrimp, crab, or curry as desired. In blender, process cottage cheese
with lemon juice until blended. Add other ingredients. Process just
until mixed. Refrigerate four hours, or overnight. Serving 1T: 10
cal; 0 fat; 1 mg cholesterol; 96 mg sodium.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Processor Hollandaise Sauce
Categories: Sauces
Yield: 4 servings
1/2 ea Juice from 1/2 lemon
1 x Pinch of white pepper
1/2 c Corn oil or peanut oil
1 x Pinch salt
1/2 c Melted butter
Place lemon juice, egg, salt and pepper in bowl of food processor.
Blend for 1 to 3 seconds. Add butter while still running, then add
corn or peanut oil. Blend in processor for 20 seconds until smooth
and uniform Variations: Mouseline sauce: As per Hollandaise and fold
in 1/2 cup of heavy cream(beaten to stiffen) Figaro sauce: As per
Hollandaise and blend in 2 tbsp of tomato puree and 1 tbsp minced
parsley. Mustard Hollandaise: As per Hollandaise and blend in 2 tbsp
dijon mustard. Maltaise Sauce: As per Hollandaise and stir in 1/2 tsp
finely grated orange rind. All very good sauces for seafood or
vegetables
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: QUICK TOMATO SAUCE
Categories: Sauces
Yield: 1 servings
1/2 c Chopped onion
3 c Chopped tomatoes
1/2 t Oregano
1/2 t Basil
1 pn Pepper
1/2 c Chicken bouillon
1 t Apple juice concentrate
1/2 t Thyme
1 t Garlic powder
Cook onions in bouillon until soft. Add remaining ingredients.
Bring to boil, cover, simmer 30 to 45 min. Makes 3 1/2 cups. Cal: 10
per 1/2 c. Fat: trace.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Real Sauce A La King
Categories: Sauces, Chicken, Poultry
Yield: 1 servings
4 T Butter
1/2 t Salt
1 1/2 c Milk
1/4 c Finely chopped green pepper
1/2 c Sliced fresh mushrooms
2 T Dry sherry
1/4 c Flour
1/4 t Pepper
3/4 c Light cream
2 ea Pimientos, chopped
2 ea Egg yolks
In a double boiler, melt the butter. Stir in the flour and the
seasonings. Gradually stir in the milk and light cream. Add the green
pepper, pimientos and mushrooms. Stirring occasionally, cook the
mixture for 10 minutes, or until it has thickened. Without stirring,
cook gently for 10 minutes longer. Beat the egg yolks and sherry
together. Add this mixture gradually to the sauce.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Red Wine Marinade for Beef
Categories: Sauces
Yield: 6 servings
1/2 c Vegetable oil
2 T Fresh lemon juice
1/4 t Black pepper
1/3 c Red wine
1/4 t Dried thyme
2 ea Large garlic cloves minced
In measuring cup, whisk together oil, wine lemon juice, thyme, pepper
and garlic. Place beef in plastic bag or shallow glass dish. Pour
marinade over top; seal bag refrigerate for 2 to 6 hours.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Rich Cheddar Sauce For Apple Pie
Categories: Cheese, Pies, Sauces
Yield: 8 servings
6 oz Cheddar; sharp, cubed
1/2 c Milk
Put the cheddar cheese in the top of a double boiler. Place over
simmering water and stir gently until the cheese begins to melt. Add
the milk gradually, while stirring constantly. Continue to stir
constantly until the cheese is melted and the mixture is smooth.
Serve piping hot over warm apple pie.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Satay Kuah Sauce (Spicy Peanut Sauce)
Categories: Sauces
Yield: 10 servings
1 1/2 ea Stalks lemon gress
5 ea Garlic cloves, peeled
1 T Hot chilli sauce
1/4 t Turmeric
1/3 c Oil
2 c Coconut milk
1/4 t Salt
6 ea Shallots, peeled
3 T Fresh coriander leaves
2 t Cumin seeds
1 T Water
1 t Dried shrimp paste
1 T Brown sugar
3/4 c Gr rst unsalted sk peanuts
Peel course outer layer from lemon grass, and remove tough tops. (Save
these for a soup stock if desired). Chop tender stalks into 1 inch
lengths. Place in workbowl of food processor with shallots, garlic,
coriander, hot chili sauce, cumin seeds and turmeric. Whirl to a fine
paste, adding water if needed. In a large frying pan over medium
setting , heat oil, add lemon grass paste and dried shrimp paste,
stirring and frying for about 4 minutes or until mixture emits a
wonderously aromatic perfume. Stir in about half the coconut milk and
continue cooking, stirring almost constantly, for 8 minutes. Stir in
remianing coconut milk, sweeten with sugar and season with salt.
Blend in peanuts. Taste at this point to adjust sweetening, salt, and
hotness. Thin with more coconut milk or water if desire.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Steak Marinade
Categories: Sauces
Yield: 1 servings
2 T Lemon juice
1/4 c Oil
3 t Worcestershire sauce
2 ea Garlic, minced
1. Pierce steak so marinade can penetrate. 2. Place steak in a non
metal dish just large enough to hold it or in a sealable plastic
bag. Refrigerate for 12 to 24 hours.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Stirred Custard Sauce
Categories: Sauces, Fruits
Yield: 2 servings
2 ea Large beaten egg yolks
4 t Sugar
1 T Galliano,brandy, or ameretto
1 x --------fresh fruits--------
1 x Halved strawberries
1 x Sliced peaches
2/3 c Half & half light cream
1 x Dash salt
1/2 t Vanilla
1 x Orange slices
1 x Sliced kiwi
1 x Pineapple chunks
In a 2-cup measure stir together egg yolks, light cream, sugar, and
salt. Micro-cook, uncovered, on 50% power for 3 to 5 minutes or till
mixture thickens slightly, stirring every minute. Place the 2-cup
measure in a bowl of ice water and stir egg yolk mixture for 2
minutes. Stir in Galliano, brandy, or Ameretto and vanilla. Cover
surface of mixture with clear plastic wrap and refrigerate till
serving time. To serve, spoon over one of the above fresh fruits, or
a mixture of the above fresh fruits. NOTE: ~---- Cool the custard
mixture for Stirred Custard Sauce by placing the glass measure inside
a larger bowl filled with ice water. After stirring the mixture, stir
in the Galliano, brandy or Amaretto and the vanilla. Adding these
ingredients at this stage speeds the cooling of the custard and helps
prevent curdling. Be sure to place clear plastic wrap directly on the
surface of the custard befroe it is refrigerated. Covering the
surface will prevent a "skin" from forming on the top of the custard
sauce.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Sweet 'n' Spicy Onion Glaze
Categories: Sauces
Yield: 2 servings
1 ea Env. onion soup mix
8 oz (1 c) salad dressing *
20 oz (1 jar) apricot preserves
* Choose one of the following Salad Dressings: Russian or Sweet
'n'
~---------------------------------------------------------------------
~---- In small bowl, blend all ingredients. Use as a glaze for
chicken, spareribs, kabobs, hamburgers or frankfurters. Brush on
during the last half of cooking. Makes about 2 1/2 C glaze
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Swiss-Sauced Broccoli
Categories: Cheese, Vegetables, Sauces
Yield: 2 servings
6 oz Fresh broccoli
1/8 t Salt
1 1/2 t Unbleached flour
1 x Dash white pepper
1/4 c Shredded swiss cheese
2 T Water
2 t Butter or margarine
1 x Dash salt
1/3 c Milk
Wash broccoli; remove outer leaves and tough part of stalks. Cut
broccoli stalks lengthwise into uniform spears, following the
branching lines. In a 1-quart casserole combine broccoli, water and
1/8 t salt. Micro-cook, covered, on 100% power for 5 to 6 minutes or
just till tender. Let stand, covered, while preparing sauce. For
sauce, in a 1-cup measure micro-cook butter or margarine, uncovered,
on 100% power for 30 to 45 seconds or till melted. Stir in flour,
dash salt, and pepper. Stir in milk. Micro-cook, uncovered, on 100%
power for 1 to 2 minutes or till thickened and bubbly, stirring every
30 seconds. Stir in shredded Swiss cheese til melted. Drain Broccoli.
Serve sauce atop broccoli.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Sloppy Franks
Categories: Main dish, Meats, Sauces
Yield: 6 servings
1 ea Small Onion, Chopped
1 T Butter Or Margarine
1/4 c Catsup
12 ea Hamburger Buns, Split
1/2 c Chopped Green Pepper
1/2 c Barbecue sauce
1 lb Franks,Cut In 1/4-in. Slices
Cover and microwave onion, green pepper,and margarine in 1-qt
casserole on high (100%) until vegetables are tender, 3 to 4 minutes.
Stir in barbecue sauce, catsup and franfurters. Cover and microwave
on high (100%), 2 1/2 minutes, stir. Cover and microwave until
mixture boils, 2 to 3 minutes. Spoon mixture onto buns on serving
plate. Microwave uncovered on high, (100%) until buns are hot, 1 to
2 minutes.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Tarragon Sauce
Categories: Sauces, Londontowne
Yield: 1 servings
1/4 lb Butter
1 T Tarragon vinegar
1 t Fresh lemon juice
1 t White wine
Combine ingredients, heat, and serve over crabcakes (see separate
recipe). Chopped parsley and chives may be added if desired. Mrs.
Jack Beasley
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Cream Cheese Sauce
Categories: Sauces, Cheese/eggs, Londontowne
Yield: 1 servings
8 oz Cream cheese
1 x Celery salt
1 x Onion juice or powder
1 x Cream to thin
1 x Tobasco
1 x Worcestershire sauce
Add enough cream to cream cheese to thin. Season to taste. Mrs. R.
Gamble Mann
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Easy Chocolate Dipping Sauce
Categories: Dips, Sauces, Desserts
Yield: 4 servings
8 oz Milk Chocolate
1 x Hazelnut-Flavored Liqueur; *
1/2 c Whipping Cream
* Add the liqueur to taste.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
+++ Melt the chocolate in a double boiler and allow to cool until
tepid. Blend in the whipping cream and liqueur, mixing well and serve
immediately. Makes about 1 1/2 cups of dipping sauce. SUGGESTED
DIPPERS: Fresh Or Dried Fruit, Vanilla Wafers, Ladyfingers, Pound
Cake Cubes, Plain Cookies, Pretzels
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Eier In Gruner Sosse (Eggs In Green Sauce)
Categories: German, Cheese/eggs, Sauces, Main dish
Yield: 4 servings
2 T Mayonnaise
1 ea Lemon; Med, Juiced
1/2 t Salt
1/2 t Sugar
1 c Sour Cream; *
9 ea Eggs; Large, Hard Cooked
1/4 t Pepper
1 1/2 c Fresh Herbs; Chopped **
* You can use part yogurt if so desired. ** Any kind of fresh
herbs such as dill, chives, parsley, tarragon, or
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
+++ Blend mayonnaise, sour cream and lemon juice. Finely chop 1
hard-cooked egg and stir into mayonnaise mixture. Season with salt,
pepper, and sugar.
Thoroughly rinse herbs, pat dry, and chop. Blend with the sauce.
Slice rest of the hard-cooked eggs in half and arrange in the sauce
and serve.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Mushroom-Onion Topper
Categories: Relishes, Vegetables, Sauces, Topping
Yield: 6 servings
1 T Margarine Or Butter
4 oz Mushrooms; 1 can, *
1/8 t Pepper
1 ea Onion; Thinly Sliced
1/2 t Worcestershire Sauce
* Use 1 4-oz can of mushroom stems and pieces.
~---------------------------------------------------------------------
~-- Melt margarine in a small skillet. Add onion slices and cook and
stir until tender. Stir in remaining ingredients and heat through.
Serve, hot, over patties.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Mustard Butter
Categories: Sauces, Vegetables, Toppings
Yield: 6 servings
1/4 c Margarine Or Butter;Softened
2 T Mustard; Prepared
1 T Parsley; Snipped
1/4 t Onion Salt
Mix all ingredients together. Spoon onto hot patties.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Zippy Tomato Sauce
Categories: Sauces, Toppings, Vegetables
Yield: 8 servings
2 T Margarine Or Butter
1 ea Onion; Small, Thinly Sliced
1 c Chili Sauce
1/4 t Chili Powder
1/2 c Green Bell Pepper; Chopped,*
8 oz Tomato Sauce; 1 can
1 t Worcestershire Sauce
* You can use canned chopped Green Chiles or Jalapenos for a hotter
~---------------------------------------------------------------------
~-- Melt margarine in a small saucepan. Add green peppers and onion.
Cook and stir until the onion is tender. (Note: If using the canned
peppers, just cook the onion alone.) Stir in all the remaining
ingredients and heat to boiling, stirring occasionally. Serve hot
over patties.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Flesh of the Pig ala Bob Greenberg (and secret sauce)
Categories: Meats, Pork, Sauces, Barbecue
Yield: 4 servings
MMMMM-------------------------BASIC RIBS------------------------------
3 lb Country Ribs or other
2 T Black Pepper fine ground
1 c Cider Vinegar
2 T Garlic Salt
MMMMM--------------------SAUCE FOR RE-HEATING-------------------------
1 ea Open Pit small bottle
1/4 c Molasses
1 ea Small Bottle A-1 Sauce
1 ea Supply of Hickory Chips
Regular old supermarket pork. Spare ribs, country ribs, or any other
pork Not too much fat. Cut off any gross excess, and cut them to EVEN
thickness. You'll ruin everything if you cook the meat unevenly. You
may compensate by scoring the meat. In a large baking pan, soak the
ribs with cider vinegar, after which sprinkle them with garlic salt
and finely ground black pepper. (Don't use pepper mills, or other
peppers.) It doesn't seem to matter how long the ribs soak, or how
much vinegar is on them. Just make sure it hits all sides, you don't
have to puncture them. This sweetens the meat. The key to the fire is
the hickory chips. Keep feeding these amazing little fellows to the
charcoal. The flavor comes out of these chips and you cannot do
without them. Make sure the fat and chips don't light up your whole
dinner and ruin it. Cooking: A moderate hot fire a couple of inches
or more from the meat, and a grill of reasonable cleanness. As the
meat cooks turn it often, do not let it burn, do not baste it with
anything. Don't cover the grill and don't stray too far -- fire is
always hiding in the wings. Here is the catch -- the trick -- the
hard part, is the timing. You may ruin some meals before you hit it,
but the time to take them off the grill is one minute after trichina
danger is past. As soon as the meat turns brown it's time to eat. You
can use the small strips you cut off to judge just when things are
perfect. Special Purpose Sauce: (don't eat it cold, it's awful) 1
bottle Open Pit, One bottle A-1 Sauce, 1/4 C of molasses. Start
re-heating the sauce until slow boil, dump in the cold pork from the
fridge. alt. without sauce wrap the meat in foil and heat at 325 oven
for 15-20 minutes. Sauce can be stored and re-used, but remember it
will have pork fat in it now.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: All Purpose Barbecue Sauce
Categories: Sauces
Yield: 4 servings
1/4 c Salad oil
1/4 c Bourbon, sherry, or wine
1 x Pepper, freshly ground
2 T Soy sauce
1 t Garlic powder
Combine all ingredients and pour over meat. Marinate in
refrigerator. Also use to baste meat as you cook it. Good on red
meat, fish or chicken.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Barbecue Ribs
Categories: Meats, Sauces
Yield: 4 servings
4 lb Spareribs cut to serve
1/4 c Catsup
1 t Dry mustard
1/4 c Dark rum
2 ea Cloves garlic, crushed
1 c Brown sugar, firmly packed
1/4 c Soy sauce
1/2 c Chili sauce
1/4 c Worcestershire sauce
1 x Dash pepper
Wrap ribs in double thickness of foil and bake for 1 1/2 hours at 350
degrees F. Unwrap and drain drippings. Combine all ingredients and
pour over ribs. Marinate at room temperature for 1 hour. Bake at
350 degrees 30 minutes, basting wiht sauce, or grill 30 minutes, 4
inches above coals turning and basting.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Barbeque Sauce 2
Categories: Cajun, Sauces
Yield: 5 servings
1 x -------seasoning mix--------
1 t Salt
1 t Garlic powder
1/2 t Ground cayenne pepper
1/2 lb Bacon, minced
2 c Pork, beef or chicken stock
1 c Honey
5 T Orange juice (1/2 orange)
2 T Lemon juice (1/4 lemon)
2 T Minced garlic
4 T Unsalted butter
1 1/2 t Black pepper
1 t Onion powder
1/2 t White pepper
1 x ------main ingredients------
1 1/2 c Chopped onions
1 1/2 c Bottled chili sauce
3/4 c Dry roasted pecans, chopped
1 x Rind & pulp from 1/2 orange
1 x Rind & pulp from 1/4 lemon
1 t Tabasco
Combine the seasoning mix ingredients in a small bowl and set aside.
In a 2-quart saucepan fry the bacon over high heat until crisp.
Stir in the onions, cover pan, and continue cooking until onions are
dark brown, but not burned, about 8 to 10 minutes, stirring
occasionally. Stir in the seasoning mix and cook about 1 minute. Add
the stock, chili sauce, honey, pecans, orange juice, lemon juice,
orange and lemon rinds and pulp, garlic, and Tobasco, stirring well.
Reduce heat to low; continue cooking about 10 minutes, stirring
frequently. Remove orange and lemon rinds. Continue cooking and
stirring about 15 minutes more to let the flavors marry. Add the
butter and stir until melted. Remove from heat. Let cool about 30
minutes, then pour into a food processor or blender and process until
pecans and bacon are finely chopped, about 10 to 15 seconds. This
sauce may be used to barbecue chicken, pork or ribs. Makes about 5
Cups. From Paul Prudhomme's "Louisiana Kitchen"
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Basting Sauce For Roast (For Company)
Categories: Sauces, Meats
Yield: 12 servings
12 lb Chuck or arm roast
1/2 t Garlic salt
2 t Celery salt
1 t Pepper
2 T Vinegar
2 t Dry mustard
2 t Onion salt
2 t Salt
2 T Mayonnaise
2 T Kitchen bouquet
Place unseasoned Roast in Roaster with 1 inch water. Cover and cook
3-4 hours depending on sixe of roast. Add sauce and baste. Continue
to cook covered til tender. Thicken liquid with flour.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Blueberry 'N' Spice Sauce
Categories: Sauces
Yield: 6 servings
1/2 c Sugar
1/2 t Ground cinnamon
1/4 c Hot water
2 c Blueberries
1 T Cornstarch
1/4 t Ground nutmeg
2 T Lemon juice
Rinse and clean blueberries. If using frozen dry pack Blueberries,
thaw them first. In small saucepan, combine sugar, cornstarch,
cinnamon and nutmeg; gradual- ly stir in water and lemon juice. Over
medium heat, cook, stirring constantly, until mixture thickens and
comes to a boil. Add blueberries; cook and stir until mixture comes
to a boil. Serve warm over ice cream or cake or frozen pies.
MICROWAVE: In 1-qt glass measure, combine sugar, cornstarch, cinnamon
and nutmeg. Gradually add water and lemon juice. Microwave on full
power (high) 2 to 3 minutes or until mixture boils. Stir in
blueberries, microwave on high (full power) 2 minutes or until
mixture boils. Proceed as above.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Brandy Sauce
Categories: Sauces
Yield: 4 servings
1 c Water
2 T Butter
1 t Nutmeg
1 t Real vanilla
2 T Corn starch
1/2 c Sugar
1/4 c Brandy
Mix dry ingredients and then stir them into a cup of boiling water.
Boil for 5 minutes and then add butter, brandy, and vanilla. Serve
hot over mince pie or gingerbread.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Caper Sauce
Categories: Beef, Sauces, Vegetables
Yield: 12 servings
1 c Mayonnaise
1/4 c Dairy sour cream
1 T Horseradish
1/2 t Sugar
1/4 c Capers
1 T Dijon-style mustard
1 T White vinegar
* Chopped Dill Pickle can be substituted for Capers.
~---------------------------------------------------------------------
~--- Combine mayonnaise, capers, sour cream, mustard, horseradish,
vinegar and sugar. Mix well. Serve with Beef With Caper Sauce or
with any roast beef.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Cilantro-Miso Sauce
Categories: Sauces, Spreads
Yield: 12 servings
1/2 c Cilantro leaves
3 T Miso, light colored
1/4 t Pepper black
1 x Lime--juice of
1 T Oil, olive
1 T Mirin
Chop cilantro in a processor until well chopped. Add the lime juice,
miso, olive oil, pepper and mirin. Process until smooth. Scrape down
the sides as required. Makes about 1/2 cup. Will keep a short period
if refrigerated. Serve with grilled beef, pork or fish; also over
hearty salads. Substitute:Fresh coriander leaves for cilantro.
Japanese soybean paste for Miso. Sweet rice wine for Mirin.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Creamy Corn Sauce
Categories: Sauces
Yield: 8 servings
2 ea Shallots, chopped
1 c Whole kernel corn, drained
1/4 c Poblano chili, chopped fine
1 x Salt to taste
1 T Clarified butter
1/2 c Dry white wine
1 c Heavy cream
1 x White pepper to taste
aute the shallots in a 10 inch frying pan in the clarified Butter. hen
tender, add corn and Chilies. Cook a minute or two then add the ine.
BOil to reduce by one-third. Stir in the Cream and bring to a Oil
again. Season to taste with Salt and Pepper. Puree 2/3 of the orn
Sauce then stir back into remainder. Serve warm with seafood akes.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Creamy Miso Dressing
Categories: Sauces, Spreads
Yield: 12 servings
1/4 c Mayonnaise
1 T Lemon juice
2 T Miso, light colored
1 T Onion minced
Combine all ingredients and whisk to blend well. Makes about 1/3 cup.
Serve with chef or chunky chicken salads.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Curried Mayonnaise
Categories: Sauces, Spreads
Yield: 12 servings
1 c Mayonnaise
2 t Lime juice
1/4 t Water
1 T Curry paste, red
1/4 t Saffron threads
Mix saffron threads and water into a paste. Combine all ingredients
and process until smooth. Makes about 1 cup. Will keep short periods
if refrigerated. Serve with ham sandwiches, tuna salad, cold turkey.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Ginger Vinaigrette
Categories: Sauces, Spreads
Yield: 12 servings
1 T Ginger, minced
1 T Vinegar rice wine
2 t Soy sauce
1/2 t Oil, sesame
2 T Shallot minced
2 T Lime juice
1/4 c Oil, olive
1 x Pepper black to taste
Combine all ingredients and whisk to blend well. Makes about 1/2 cup.
Store in refrigerator for a short period. Serve with hearty salads,
fish, beef, or vegetable chunks.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Grandmother Merrill's Chili Sauce
Categories: Sauces
Yield: 4 servings
1 ea Large onion
1/2 t Salt
15 oz Tomatoes
1 t Allspice
1/2 c Sugar
1 t Cinnamon
1/2 c Vinegar
2 ea Pickled peppers(hot or mild)
Finely chop onions and peppers; mix with sugar, vinegar, and salt.
Cook slowly until onions are tender. Chop tomatoes, and add to the
mixture, add allspice and cinnamon; stir well and cook 3 minutes.
This makes 4 cups of sauce. Good on dried peas or beans, boiled
cabbage, etc.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Green Chile Sauce
Categories: Mexican, Sauces
Yield: 4 servings
2 T Oil or lard
1/2 c Minced onion (optional)
1 c Water
1 ea Salt to taste
1 ea Clove garlic (optional)
1 T Flour
1 c Diced green chili
In oil in a heavy saucepan, saute' garlic and onion. Blend in flour
with wooden spoon. Add water and green chili. Bring to a boil and
simmer, stirring frequently, for 5 minutes.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Hot Cajun Mustard
Categories: Sauces, Cajun, Spreads
Yield: 12 servings
3 t Dijon mustard
3 t Mustard powder
1/2 t Pepper white
1/4 t Salt
3 t Flour plain white
1 t Horseradish grated
1 t Sugar caster
5 oz Water; hot
Combine all ingredients EXCEPT water and mix well. Then add the
water, mix well and simmer for 2 minutes. Remove from heat and allow
to cool to room temperature. Transfer to an air-tight jar and store
sealed, in the refrigerator. Serve with Steak and hamburgers
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Hot Tomato Sauce
Categories: Sauces
Yield: 12 servings
2 T Oil, olive
1 t Ginger, minced
1 c Tomatoes (28oz) whole+puree
1 t Soy sauce
2 t Garlic minced
1 c Onion, chopped
1 t Sambal oelek
Heat the olive oil in a large saucepan. Add the garlic and gingerroot
and cook briefly then add the onion and cook until soft. Add the
tomatoes and puree breaking up the tomatoes with a wooden spoon.
Reduce heat and simmer for 15 minutes then add the sambal and soy
sauce and simmer for 15 more minutes. Run the sauce through the
coarse blade of a food mill and save until needed. To serve, reheat
and correct seasonings to taste. Makes 2 3/4 cups. For a milder
sauce, reduce the sambal. May be stored for brief periods if
refrigerated. Serve with Cabbage Rolls, Spaghetti, Steamed Fish.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Jalepeno-Cheese Dip - Texas Style
Categories: Sauces
Yield: 10 servings
1 pt Mayonnaise
1 ea Med or large onion
1 x Chips or dippers
1 lb Processed cheese (velveeta)
5 ea Green pickled jalapeno peppe
For variety, pickled carrots can be substituted for Jalapenos. For
different effects, aditional carrots and/or jalapenos can be finely
diced and added to the dip. Dip increases in jalapeno strength with
age.
~---------------------------------------------------------------------
~---- Use blender to liquify jalapenos, then onion and cheese, cut in
1-inch cubes. When well blended, mix in bowl with mayonnaise. Dip
will stay for 2 weeks in refrigerator.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Killer Salza (HOT,HOT,HOT)
Categories: Sauces
Yield: 4 servings
2 pk Dried chile pequins *
1/2 t Salt (optional)
1 t Oregano
1 t Cumin (crushed)
2 ea Cloves garlic (3 if wanted)
1 c Tomato juice(can use upto 2)
* Or other hot peppers. NOTE: Add juice of one lemon if you are
canning.
~---------------------------------------------------------------------
~---- Soak The chile pequins 3 to 4 hours in vinegar to cover; drain.
Throw into the blender with all other ingredients and blend well.
Let set in the refrigerator to cool off. NOTE: Peppers, so watch out.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Layered Mexican Dip
Categories: Sauces, Appetizers
Yield: 10 servings
16 oz Refried beans, 1 cn
1/2 pk Taco seasoning
1 c Sour cream
1 x Finely chopped tomatoes
1 c Yogurt
3 ea Avacodos (can use 4) *
1 x Grated cheddar cheese
* Mash avocados with lemon juice to prevent darkening.
~---------------------------------------------------------------------
~---- Layer refried beans on bottom of a quich dish or other flat
sided dish. Then layer the avocados; mix yougurt and sour cream with
taco seasoning for next layer. Top with grated cheese. Last layer
is chopped tomatoes. Serve with dipping chips.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: LD's Homade Mayonnaise
Categories: Sauces
Yield: 4 servings
2 ea Large eggs
4 T Apple cider vinegar
1 1/2 c Vegetable oil
1 t Dry mustard
1 T Seasoning salt
Blend eggs, vinegar, mustard and sesoning salt in the blender; add
oil very slowly (steady flow) while blender continues to run. Might
need to stir toward end of adding oil. Makes 1 Pint
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Lone Star Steak Sauce
Categories: Sauces
Yield: 4 servings
1/2 c Butter
3/4 t Black pepper
1/2 c Lemon juice
1/2 t Dry mustard
2 T Worcestershire sauce
2 ea Drops tabasco
1 ea Sm. clove garlic, minced
1 x Salt to taste
Combine all ingredients, heat until butter melts. Broiler juices may
be added. Serve with Steak Salt.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Mexican Chocolate Sauce
Categories: Mexican, Desserts, Sauces
Yield: 10 servings
4 oz Unsweetened chocolate
1/4 c Light corn syrup
1 ea Dash salt(optional)
1/4 c Cream
2 T Butter or margarine
1/4 c Sugar
1/4 c Kahlua
In top of double boiler combine all ingredients and cook, stirring
constantly for 10 minutes. Serve over pound cake or ice cream. To
store, pour into a jar and cover. Sauce keeps in refrigerator up tp 3
months. To warm sauce, set jar in pan of hot water over low heat.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Mexican Salsa
Categories: Mexican, Sauces, Relishes
Yield: 8 servings
1 ea 8 oz. can tomato sauce
1/2 t Cumin powder
1 t Salt
1/4 t Garlic powder)
1 ea Juice of half a lemon
2 T Crushed red chili
1/2 t Oregano
2 ea Garlic cloves, minced (or
2 t Vinegar
Combine all ingredients and mix well. Let stand for 3 hours.
Excellent with tacos or as a dip for tortilla chips.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Mustard Dipping Sauce
Categories: Sauces, Spreads
Yield: 12 servings
2 T Soy sauce
1 T Mustard dijon
2 T Sake
1/4 t Sauce hot-pepper
Combine all ingredients and whisk to blend well. Makes about 1/3 cup.
Will keep short periods if refrigerated. Serve: as a dip for meat
balls or egg rolls.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Nuoc Cham (Vietnamese Hot Sauce)
Categories: Sauces, Spreads
Yield: 12 servings
1 ea Garlic clove minced
1/4 t Pepper flakes red, crushed
2 T Fish sauce
2 t Sugar
1 t Lime peel minced
2 t Lime juice
3 T Water
Increase the amount of red pepper flakes to suit taste. Combine
garlic, lime peel, and red pepper flakes then add lime juice, fish
sauce, water, and sugar. Whisk until all ingredients are blended and
sugar is dissolved. Makes about 1/3 cup. Will keep short periods if
refrigerated. Serve: Used on vegetables, meats and fish by the
Vietnamese.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Orange Barbeque Sauce
Categories: Sauces, Barbecue
Yield: 12 servings
6 oz Chili sauce
1/4 c Soy sauce
2 T Vinegar, chinese black
1/2 t Ginger, grated
1/4 c Orange juice
1/4 c Molasses
2 T Onion, grated
2 t Sauce, hot pepper
Combine all ingredients in a large saucepan. Stir to blend then bring
to a boil and let it cool. Makes about 1 1/4 cups. Will keep for a
brief period if refrigerated. Serve with Barbequed Ribs, roast
chicken or beef.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Pink Tartar Sauce
Categories: Low-cal, Sauces
Yield: 8 servings
1/2 c Mayonnaise
1 t Dijon-style mustard, grainy
1 T Hamburger relish
1 t Lemon juice
* Hamburger relish gives this creamy, flavorful sauce its pretty pink
color
~---------------------------------------------------------------------
~---- PER SERVING: 1 T = 101 cal., 0g Pro., 11g Fat, 1g Carbo., 117mg
Sodium In small serving bowl, combine all ingredients. Chill until
ready to serve
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Quick Barbecue Sauce
Categories: Sauces
Yield: 2 servings
1/4 c Finely chopped onion
2 T Butter or margarine
1/4 c Brown sugar, firmly packed
1 T Worcestershire sauce
1/8 t Hot pepper sauce
1 ea Clove garlic, finely chopped
1 c Catsup
1/4 c Lemon juice
1 t Prepared mustard
In small saucepan, cook onion and garlic in margarine until tender.
Add remaining ingredients; bring to a boil. Reduce heat; simmer
uncovered 15 to 20 minutes. Use as basting sauce for pork, chicken
or beef. Refrigerate leftovers. MICROWAVE: In 1-qt glass measure,
microwave margarine on full power (high) 30 to 45 seconds or until
melted. Add Onion and Garlic. Microwave on full power (high) 1 1/2 to
2 minutes, or until tender. Add remaining ingredients; cover with
waxed paper. Microwave on full power (high) 3 to 5 minutes or until
mixture boils. Microwave on 2/3rds power (medium-high) 4 to 5 mins.
to blend flavors. Proceed as above.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Red Chili Sauce
Categories: Mexican, Sauces
Yield: 12 servings
16 ea Dried red chili pods
2 ea Cloves garlic
1 ea Hot water
1 ea Salt to taste
Open each dried red chili pod. Wash well inside and out and remove
blemishes. Remove stems, seeds and veins from the pods. For hotter
chili leave some veins. Rinse with cold water and soak in hot water
for one hour or until soft. Place the pods in an electric blender (or
food processor) and add enough water to almost cover them, leaving
about two inches headspace. Blend until smooth and skins disappear,
about 2-3 minutes. If sauce seems to be too thick, add more water and
blend for another 1 minute or until skins disappear. Add 2 cloves
garlic and process until well blended. Salt to taste.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Red Pepper Puree
Categories: Sauces
Yield: 12 servings
2 T Oil, olive
2 ea Garlic cloves, minced
2 c Chicken stock
2 c Onion, chopped
1 lb Peppers, red bell
1 t Szechuan chili sauce
Heat the olive oil in a large saucepan over high heat. Add the onions,
garlic, and bell peppers then saute for 10 minutes. Add the chicken
stock and chili sauce. Bring to a boil before reducing heat to
simmer, covered, until vegetables are very soft. Let cool then puree
in a processor or blender. Makes about 3 1/2 cups. May be stored for
brief periods if refrigerated. Substitute reduced amount of hot
pepper sauce for Szechuan chili sauce. Serve with stir-fried or
steamed chicken, fish.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Red Pepper Salsa
Categories: Sauces, Spreads
Yield: 12 servings
3/4 c Pepper red bell chopped fine
2 T Onion minced
1/2 t Sambal oelek,or to taste
1 1/2 c Tomatoes seeded, chopped
2 T Oil, olive
Combine all ingredients and mix well. Makes about 2 cups Store for
short periods in the refrigerator. Serve with chicken, beef, or blue
corn tortilla chips.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Round-Up Beef (For A Crowd)
Categories: Meats, Sauces
Yield: 20 servings
10 lb Round, cut into strips
1 x Oil to brown meat
3 c Catsup
1 1/4 c Red wine vinegar
5 ea Med onions, chopped
1 c Unbleached flour
5 c Water
1 1/4 c Brown sugar, firmly packed
5 T Worcestershire sauce
1 x Salt and pepper to taste
Dredge strips of beef in flour, salt & pepper, brown in oil. Combine
water, catsup, brown sugar, vinegar, worcestershire, and onion. Stir
well, heat and pour over beef. Bring to boil, reduce heat and cook
covered until beef is tender - about 2 hours. Stir occasionally.
Serves 20 - 25 and freezes well.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Salsa Suprema
Categories: Mexican, Sauces, Relishes
Yield: 16 servings
1 ea Large tomato, chopped
2 ea Fresh green chilies, chopped
1/2 t Garlic salt
1 x Salt to taste
1 ea Medium onion, chopped
1 ea Or 4 oz can green chili
1/2 t Monosodium glutamate(option)
Combine all ingredients and chill, covered, in refrigerator at least
one hour.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Sesame Steak Sauce
Categories: Sauces, Spreads
Yield: 12 servings
1 T Sesame seeds
1 T Oil, sesame
1/4 t Chili powder
1/2 t Sugar
3 T Soy sauce
2 T Onion green chopped
2 t Vinegar rice wine
Toast sesame seeds on a dry skillet Crush or grind the sesame seeds
until most are powdery. Combine all ingredients and blend well. Makes
about 1/3 cup. Will keep for short periods if refrigerated. Serve: On
slices of grilled flank steak or London broil.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Shrimp Sauce Piquant
Categories: Cajun, Sauces, Fish
Yield: 8 servings
2 T Unsalted butter
2 1/4 c Chopped onions
1 1/2 c Chopped green bell peppers
3/4 c Chopped celery
3 c Peeled & tomatoes, chopped
1 c Tomato sauce canned
3 T Minced jalapeno (see note)
2 ea Bay leaves
5 1/2 t Ground pepper, cayenne
1 1/2 t White pepper
1 t Ground black pepper
1 1/2 t Minced garlic
2 1/4 c Basic seafood stock
1 1/2 t Dark brown sugar
3/4 t Salt
2 lb Peeled large shrimp
4 c Hot basic cooked rice
NOTE: Fresh Jalapenos are preferred; if you have to use pickled ones,
rinse as much vinegar from them as possible. Melt the Butter in a
4-quart Saucepan over high heat. Add the Onions, bell Peppers and
Celery; saute about 2 minutes, stirring occasionally. Add the
Tomatoes, Tomato Sauce, Jalapenos, bay leaves, ground Peppers and
Garlic; stir well. Continue cooking about 3 minutes, stirring often
and scraping the pan bottom well. Stir in the stock, Sugar and Salt
and bring to a bOil. Reduce heat and simmer until flavors are
married, about 20 minutes, stirring often and scrap- ing pan bottom
as needed. (If mixture scorches, quit stirring and pour mixture into
a clean pot, leaving the scorched ingredients in the first pan.) Add
the shrimp to the hot (or reheated) Sauce and stir. Turn heat up to
high, cover pan, and bring mixture to a bOil. Remove from heat. Let
sit covered for 10 minutes. (Meanwhile, heat the serving plates in a
250F oven.) Stir, remove bay leaves, and serve immediately. To
serve, mound 1/2 cup rice in the center of ea ch heated serving
plate; then pour about 1/2 cup Sauce around the rice and arrange
about 8 shrimp on top of the Sauce. LAGNIAPPE: "Piquant" to a Cajun
means "it's hot and 'hurts like a sticker in your tongue.'" If you
want less "piquant," reduce the Jalapeno Peppers by half. Sauce
Piquant is enjoyed with such gusto in Louisiana that the town of
Raceland has a Sauce Piquant Festival every year dedicated to nothing
but fish, meat, fowl and seafood made with variations of this Sauce.
From Paul Prudhomme's Louisiana Kitchen
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: GOLDEN TOFFEE SAUCE****FJVS25A
Categories: Medieval, Holidays, Xmas, Sauces, Desserts
Yield: 6 servings
1/2 c Firmly Packed Brown Sugar
1/2 c Sugar
3/4 c Whipping Cream
1/3 c Margarine or Butter
2 ts Brandy
In small saucepan, combine sugars, cream and margarine. Heat to
simmering; cook over low heat, stirring constantly, for 2 minutes.
Remove from heat; add brandy. Serve warm over Cran-Brandy Pudding
(see previous recipe)>
I have never tried this recipe. It comes from my "Pillsbury Festive
Holiday Recipes" cookbook, Classic #13. Marilyn Sultar
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: FIVE-ALARM SALSA
Categories: Sauces, Tex-mex
Yield: 1 servings
1 x -Dottie Cross TMPJ72B
1 ea 28-ounce can whole tomatoes
1 x -tomato puree, undrained
2 ea Fresh hot green chili pepper
1 x -seeded and minced,
1 x -or 1/2 c chopped canned gre
1 x -chili peppers
1/2 c Finely chopped white or yell
1 x -onion
2 ea Garlic cloves; minced
2 T Lime juice
In a medium saucepan, bring all the ingredients to a simmer over
medium-low heat, then cook for 5 minutes. Spoon the salsa into hot,
sterilized jars and attach the lids. Process the jars in a boiling
water bath for 5 minutes. Remove from the water and cool at room
temperature. Note: The canned chili peppers will make a milder salsa
than if you use fresh chiles. After opening, you can extend the salsa
(and mute the heat a little) by stirring in a cupful of minced bell
peppers or thawed corn kernels. A tablespoon or so of chopped
coriander leaves adds a nice fillip. Makes about 2 pints. Source: "An
Edible Christmas"(A Treasury of Recipes of the Holiday) by Irena
Chalmers. Reformatted by: CYGNUS, HCPM52C
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: COMPANY HAM SAUCE
Categories: Sauces, American, Southern, Meats
Yield: 10 servings
Pan juices from baked ham
1/2 c Beef broth
2 tb Brown sugar
2 tb Currant jelly
1 tb Sherry
1 tb Cornstarch
1 ts Dijon mustard
1/4 c Currants or raisins
Serve with any ham to make it a special dish. Pour pan juices from
baked ham through wire strainer, including onions and apples. Press
on solids to extract as much juice as possible. Degrease strained
juices. Add broth, sugar, and jelly to pan juices and heat to a boil
in a saucepan. Mix cornstarch with mustard and sherry. Wisk rapidly
into simmering sauce and stir for several minutes until blended and
slightly thickened. Add currants or raisins and simmer 10-15 minutes
before serving.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: GARLIC MARINARA
Categories: Sauces, American
Yield: 4 servings
1 8 oz can italian plum
Tomatoes
2 Cl Garlic, crushed
2 tb Olive oil
2 pn Oregano
1 ts Chopped parsley
Use with Red Snapper en Papillote. 1. Drain tomatoes and chop. 2.
Saute garlic in saute pan with olive oil for one minute or until
golden. Remove garlic and add tomatoes. Saute for 4 minutes. Add
oregano and parsley. Saute for one more minute.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Almond Red Sauce
Categories: Sauces, Vegetables, Mexican, Garlic
Yield: 4 servings
1/2 c Slivered Almonds, Toasted
1 c Onion, Finely Chopped
1 Clove Garlic, Crushed
2 tb Vegetable Oil
8 oz Tomato Sauce
2 ts Paprika
1 ts Red Chiles, Ground
1/4 ts Red Pepper, Ground
Place almonds in food processor workbowl fitted with steel blade or
in a blender container; cover and process until finely ground. Cook
onion and garlic in oil over medium heat, stirring frequently, until
onion is tender. Stir in remaining ingredients except almonds. Heat
to boiling and reduce heat. Simmer for 1 minute, stirring
constantly. Stir in almonds. Serve hot. Makes about 1-3/4 cups.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Ancho Sauce
Categories: Sauces, Hot, Spicy, Mexican
Yield: 2 servings
12 Dried ancho chilies
1 ts Salt (or to taste)
2 c Boiling water
1 ts Dried oregano
1 c Peeled, seeded and finely
-chopped tomatoes
3/4 ts Ground cumin
1/4 ts Tumeric
2 md Garlic cloves, minced
Seed and stem chilies under cold running water. Break into one-inch
pieces. Place in medium bowl. Add boiling water and soak one hour.
Strain chilies through sieve, reserving liquid. Add tomatoes, garlic,
salt, oregano, cumin and tumeric, and blend well. Pour mixture into
heavy small saucepan. Add one cup reserved soaking liquid. Bring to
boil, stirring constantly. Reduce heat and simmer until sauce
thickens and coats spoon, ten to fifteen minutes. Serve at room
temperature. From Bon Appetit, Dec '85.
Makes 2 cups
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Apricot Basting Sauce
Categories: Sauces, Mexican, Syd's book
Yield: 2 servings
1/2 c Apricot Jam
1/4 c Apricots, Dried, Fine Chop
1/4 c Dry White Wine
1 tb Honey
1 ts Worcestershire Sauce
Heat all ingredients over low heat, stirring occasionally, until jam
is melted. Makes about 1 cup of sauce. From: Syd's Cookbook.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Basic Green Sauce
Categories: Sauces, Vegetables, Mexican, Garlic
Yield: 8 servings
1 c Onions, Chopped
1/2 c Vegetable Oil
10 oz Fresh Spinach, Chopped
1/2 lb Tomatillos, Coarsely Chopped
4 oz Diced Green Chiles
2 Cloves Garlic, Crushed
1 tb Oregano Leaves, Dried
1 c Chicken Broth
2 c Dairy Sour Cream
Cook and stir onions in oil in a 3-quart saucepan until tender. Stir
in remaining ingredients except broth and sour cream. Cover and cook
over medium heat for 5 minutes, stirring occasionally. Place mixture
in food processor workbowl fitted with steel blade or in a blender
container; cover and process until smooth, about 1 minute. Return
mixture to saucepan; stir in broth. Heat to boiling; reduce heat.
Simmer uncovered for 10 minutes. Stir in sour cream. Cover and
refrigerate any remaining sauce. Makes about 4 cups of sauce.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Basic Red Sauce
Categories: Sauces, Mexican
Yield: 4 servings
8 Ancho Chilies
3 1/2 c Warm Water
1/2 c Onion; Chopped
2 Garlic; Cloves, chopped
1/4 c Vegetable Oil
8 oz Tomato Sauce; 1 cn
1 tb Oregano Leaves; Dried
1 tb Cumin Seed
1 ts Salt
Cover chiles with warm water. Let stand until softened, about 30
minutes; drain. Strain liquid; reserve. Remove stems, seeds and
membranes from chilies. Cook and stir onion and garlic in oil in a
2-quart saucepan until onion is tender. Stir in chilies, 2 cups of
the reserved liquid and the remaining ingredients. Heat ot boiling,
reduce heat. Simmer, uncovered, 20 minutes; cool. Pour into a food
processor work bowl fitted with steel blade or into a blender
container; cover and process until smooth. Cover and refrigerate up
to 10 days. Makes about 2 1/2 cups sauce.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Broiled Tomatoes (Mexican)
Categories: Mexican, Sauces
Yield: 1 servings
Tomatoes
Many Mexican recipes call for tomatoes to be asados (roasted).
Traditionally they are put onto a hot comal and cooked until the skin
is wrinkled and brown and the flesh is soft right through--this takes
about 20 to 25 minutes for an 8 ounce tomato. However, since this
method is very messy, it is best to line a shallow metal pan with
foil and put the tomatoes in it. Place them under a hot broiler--do
not have the flame too high or the tomato will burn without cooking
through--and turn them from time to time so that they cook through
evenly--the skin will be blistered and charred. A medium tomato will
take about 20 minutes. Blend the tomato, skin, core, and seeds to a
fairly smoothe sauce. The skin and core give both body and flavor to
the sauce. And never mind if the skin ~is- charred; that adds
character, too. If the skin is very badly blackened and hard in
places, then remove a little of it. This method of cooking tomatoes
makes for a very rich-flavored sauce. FromThe Cuisines of Mexico by
Diana Kennedy, 1972.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Casera Sauce
Categories: Sauces, Mexican
Yield: 4 servings
1 1/2 c Tomatoes, Finely Chopped
1/2 c Onion, Chopped
1 Clove Garlic, Finely Chopped
1 Jalapeno Chile, Canned *
1/2 ts Jalepeno Chile Liquid
1 tb Cilantro, Fresh,Snipped Fine
1 tb Lemon Juice
1/2 ts Oregano Leaves, Dried
1 1/2 ts Vegetable Oil
* Jalapeno Chile should be seeded and finely chopped.
~---------------------------------------------------------------------
~-- Mix all ingredients in glass or plastic bowl. Cover and
refrigerate up to 7 days. Makes about 2 cups of sauce.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Chicken Acapulco with Creamy Shrimp Sauce
Categories: Mexican, Seafood, Chicken, Sauces
Yield: 4 servings
4 lg Poblano peppers
1/4 c Onion, chopped
1/2 lb Medium shrimp, lightly
Cooked, peeled, and chopped
1/4 c Cilantro, chopped
1/4 lb Monterey jack cheese,
Shredded
2 8 ozs chicken breasts,
Halved, deboned, and
Pounded flat
2 ts White pepper
Salt, to taste
12 6-in long strings
Oil, for frying
MMMMM--------------------CREAMY SHRIMP SAUCE-------------------------
3 Shallots, diced
1 c White wine
1/2 c Fish stock or chicken broth
1 lb Small shrimp
2 c Whipping cream
3/4 lb Butter
ROAST PEPPERS: Place poblano peppers under the broiler and char on
all sides. Put in plastic bag and freeze 10 minutes. Remove from
freezer, rub off peel, then slit to remove seeds under running water.
Preheat oven to 400 degrees F. In a medium saute pan, saute onion,
shrimp, and cilantro until the shrimp are almost cooked, about 5
minutes. Place in mixture in a bowl, add the cheese and set aside.
TO ASSEMBLE: Lay the four prepared chicken breasts flat, skin-side
down. Season with salt and white pepper. Layer each breast with one
pepper and 2 to 3 tablespoons shrimp/cheese mixture over pepper. Roll
each breast tightly to form a cylinder. Tie each cylinder in 3
places, both ends and in the middle.
In a skillet, heat about 1/4-inch of oil. Lightly brown chicken
breasts, one at a time, on all sides. Remove from heat, transfer to a
oven-proof dish and bake for 10 minutes until golden brown.
Remove from oven. Cut strings and slice chicken into 1-inch roulades
(rounds). Drizzle a few tablespoons of Creamy Shrimp Sauce onto a
plate and arrange the roulades on top of the sauce. Serve warm. Makes
4 servings.
TO MAKE CREAMY SHRIMP SAUCE: In a saucepan over medium-high heat,
combine shallots and wine. Cook until reduced by three-fourths. Add
stock/broth and shrimp and cook until reduced by half. Add the cream
and reduce again by half. Whisk in the butter by tablespoons. Cook
until butter melts and sauce is well-blended. Remove from heat.
Recipe: Cafe Noche, 2409 Montrose Blvd, Houston, Texas --
1-(713)-529-2409
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Chicken Fajitas with Tomato-Coriander Salsa
Categories: Mexican, Sauces, Condiments
Yield: 4 servings
1 c Quick Tomato Sauce
1 Jalapeno pepper (OR 1/8 tsp
-red-pepper flakes)
2 tb Fresh coriander, minced
1 Lime
Salt
Pepper
1 lb Chicken thighs, skinless and
-boneless
2 tb Oil
1 ts Ground cumin
Salt
Pepper
1 Lime
8 Flour tortillas (8-inch)
1 Ripe avocado
1 c Sour cream
TOMATO-CORIANDER SALSA:
PREPARATION: Make the Quick Tomato Sauce.
For The Salsa, split, seed and mince the jalapeno (use gloves). In a
bowl, combine the Quick Tomato Sauce, Jalapeno (or hot red-pepper
flakes) and coriander. Squeeze the lime; add 1 tablespoon juice to
the sauce. Season to taste with salt and pepper. Set aside.
Rub the chicken with oil and cumin and sprinkle with salt and pepper.
Cut lime into 8 wedges. Recipe can be prepared to this point 2 hours
ahead.
COOKING and SERVING: Heat the broiler. Cook the chicken on a rack
about 5 inches from heat, turning once, until browned and just cooked
through, about 4 minutes per side. Set aside, covered, and keep
warm. Heat oven to 375F. Wrap tortillas in foil and warm in oven for
10 minutes. Pit, peel and cut the avocados into 1/2-inch cubes. Cut
the chicken into thin slices. Divide chicken among the tortillas.
Top chicken in each tortilla with 2 tablespoons Salsa, 2 tablespoons
sour cream and chopped avocado. Use 1 lime wedge per fajita to
squeeze juice over filling. Wrap or fold tortilla around filling.
Serve hot.
Makes 4 servings.
[COOKS; May/Jun 1988] Posted by Fred Peters.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Chile Pablano with Verde Sauce
Categories: Chicken, Mexican, Sauces, Syd's book
Yield: 2 servings
1 Chicken, Boiled And Shredded
8 Fresh Ortega Chiles
16 oz Grated Mozzarella *
2 c Verde Sauce
MMMMM------------------------VERDE SAUCE-----------------------------
4 oz Fresh Tomatillos
7 Yellow Chiles **
1 Chopped Onion
1/2 ts Salt
1/2 ts Sugar
1 ts Garlic Powder
Water, 1/2 To 1 Cup
* Use any low fat cheese, Mozzarella Monterey Jack or cheddar. ** Let
the number of hot chiles depend on the hotness of the chile.
~---------------------------------------------------------------------
~-- Verde Sauce: Boil tomatillos for approximately 15-20 minutes.
Drain. Cool with cold water. Peel outer brown skin off. In a
blender, blend all ingredients until smooth. Set aside until needed.
~---------------------------------------------------------------------
~-- Preheat oven to 350øF. In a large pot, boil whole chicken with
salt, pepper, 1 ts oregano and 1 whole bay leaf for 40 - 45 minutes
until chicken falls off bone. Remove skin. Cool. Shred chicken.
Blanch chiles in boiling water. Peel off outside skin. Let cool.
Slit chiles open lengthwise. Stuff each chile with 3-4 ounces of
chicken and 2 ounces cheese. Lay chiles in a 9" X 13" baking dish.
Cover chiles with verde sauce. Sprinkle with grated cheese. Heat in
oven for 20 minutes. Serve with rice and beans if desired. From:
Syd's Cookbook.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Chile Piquin Sauce
Categories: Sauces, Mexican
Yield: 1 servings
1 oz Dried chile Piquin
1/4 ts Cumin
1/4 c Oil
8 oz Tomato sauce
1/2 ts Chopped fresh garlic
Heat oil unti hot and remove from heat, pour chile to fry about 2 min
in hot oil, then drain on paper towels. Put chile, tomato sauce,
cumin, and garlic in blender and mix, add salt to your taste
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Chiles in Walnut Sauce
Categories: Mexican, Ground beef, Sauces
Yield: 8 servings
8 Pablano Chiles; *
1 lb Ground Beef
1/4 c Onion; Chopped, 1 small
2 c Tomatoes; Chopped, 2 medium
1 Apple; **
1 Banana; Peeled & Sliced
1 Jalapeno Chile; ***
1 Clove Garlic; Finely Chopped
1 c Raisins
1/3 c Almonds; Slivered
2 tb Green Olives; Chopped
1 tb Capers
3/4 ts Cinnamon; Ground
1/2 ts Salt
1/4 ts Cumin Seed
1/4 ts Oregano; Ground
1/8 ts Pepper; Freshly Ground
4 Eggs; Large, Separated
Flour; Unbleached
Vegetable Oil
Pomegranate Seeds Or Raisins
Fresh Cilantro; Snipped
MMMMM------------------------WALNUT SAUCE-----------------------------
1 c Walnuts; Ground
1 c Dairy Sour Cream
1/2 c Chicken Broth
* Chiles should be roasted and peeled (See Sowest 1 for
information) ** Use an all purpose cooking apple that is unpeeled
and sliced. *** Chile should be seeded and finely chopped.
~---------------------------------------------------------------------
~-- Cut a lengthwise slit down one side of each poblano chile.
Carefully remove the seeds and membranes and set aside. Cook and
stir ground beef and onion in a 10-inch skillet until beef is brown
and drain. Stir in remaining ingredients except the eggs, flour,
oil, Walnut Sauce, Pomegranate seeds and cilantro. Cover and simmer
for 15 minutes. Fill chiles with beef mixture. Cover and
refrigerate for an hour. Beat egg whites in a large bowl until
stiff. Beat egg yolks and fold them into the egg whites. Coat
filled chiles with flour; dip into the egg mixture. Heat 1/4-inch of
oil in an 8-inch skillet until hot. Cook chiles, one at a time, in
the oil, turning once, until puffy and golden, about 2 minutes on
each side; drain. Place on cookie sheet and keep warm in a 200
degree F oven. Prepare Walnut Sauce and spoon over the chiles.
Sprinkle with pomgranate seeds and cilantro. Serve hot. WALNUT
SAUCE: Mix all ingredients.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Chipotle Mayonnaise
Categories: Sauces, Mexican
Yield: 4 servings
1/2 c Mayonnaise
1/2 c Dairy Sour Cream
1/8 ts Oregano Leaves, Dried
2 Chipotle Chiles *
* Chipotle Chiles shoud be the ones that are canned in adobo sauce and
should be finely chopped.
~---------------------------------------------------------------------
~-- Mix all ingredients. Cover and refrigerate until chilled, about
1 hour. Makes about 1 cup mayonnaise.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Chipotle Sauce
Categories: Sauces, Mexican
Yield: 8 servings
2 Chipotle Chiles *
2 Bacon, Slices, Finely Cut Up
1/4 c Onion, Finely Chopped
3 c Tomatoes, Finely Chopped
1 c Beef Broth
1/4 c Carrot, Finely Chopped
1/4 c Celery, Finely Chopped
1/4 c Fresh Cilantro, Snipped
1/2 ts Salt
1/4 ts Pepper
* You can make this sauce as hot as you want by adding up to a total
of 4 dried Chipotle chiles.
~---------------------------------------------------------------------
~-- Cover chilies with warm water. Let stand until softened, about 1
hour. Drain and finely chop. Cook and stir bacon and onion in a
2-quart saucepan until bacon is crisp; stir in chilies and remaining
ingredients. Makes about 4 cups sauce.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Cilantro Pesto
Categories: Sauces, Vegetables, Cheese, Mexican
Yield: 4 servings
1 1/2 c Fresh Cilantro, Firm Packed
1/2 c Parsley, Firmly Packed
1/2 c Parmesan Cheese
1/2 c Vegetable Oil
1/4 ts Salt
3 Cloves Garlic
1/4 c Pine Nuts, 1 oz
Place all ingredients in food processor workbowl fitted with steel
blade or in a blender container, cover and process until well
blended. Makes about 1-1/4 cups Pesto
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Corn Salsa
Categories: Condiments, Vegetables, Sauces, Mexican
Yield: 4 servings
16 oz Corn, Canned, Drained
4 oz Green Chilies, Canned, Drain
1 Jalapeno Chile *
1/4 c Green Bell Pepper, Chopped
1/4 c Green Onions W/Tops, Sliced
2 tb White Wine Vinegar
1 tb Vegetable Oil
1/4 ts Salt
* Jalapeno chile should be seeded and finely chopped.
~---------------------------------------------------------------------
~-- Mix all ingredients. Cover and refrigerate until chilled, about
1 hour. Makes about 2 1/3 cups salsa.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Cucumber Salsa
Categories: Condiments, Vegetables, Sauces, Mexican
Yield: 6 servings
1 c Dairy Sour Cream
1 c Yogurt, Plain
1/4 c Parsley, Snipped
1/4 c Cilantro, Fresh, Snipped
1 ts Cumin, Ground
1/2 ts Salt
2 md Cucumbers *
* Cucumbers should be pared, seeded and coarsely shredded.
~---------------------------------------------------------------------
~-- Mix all ingredients. Cover and refrigerate until chilled, about
2 hours. Makes about 3 cups salsa.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Enchilada Sauce
Categories: Sauces, Spicy, Hot, Mexican
Yield: 6 servings
3 Ancho Chiles
3 Pasilla Chiles
2 Cloves garlic, crushed
1 sm Onion, minced
4 tb Lard or margarine (lard is
-better for the taste buds,
-if not
For your body)
4 tb Flour
3 c Chicken or beef stock (use
-chicken for cheese or
Chicken enchiladas, beef for
-beef enchiladas)
1 ts Mexican oregano
1/2 ts Cumin
Place the chiles on a cookie sheet, and roast in a 350 degree oven
until slightly toasted (when you can smell them, they're done).
Remove from the oven, and slit open. Remove the seeds and veins,
then cover the chiles with boiling water. Allow to sit for about 30
minutes. remove the chiles from the water (reserve water), and scrape
the pulp from the chiles. Discard the skins (which can give the
mixture a bitter flavor.)
Return the chile pulp to the soaking water and reserve.
Saute the garlic and onion in the lard until very soft but not
browned. Stir in the flour, and the stock. Stir until thickened,
then add the chile pulp mixture. Add the spices, and simmer until
thickened. Place the mixture in a blender, and blend until smooth.
Season to taste with salt. If you want a hotter mixture, add cayenne
to taste.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Fiery Salsa
Categories: Mexican, Hot, Appetizers, Sauces, Condiments
Yield: 6 servings
1 lg Onion
8 Tomatoes
1/2 sm Bunch cilantro (no stems)
10 Jalapeno peppers
Juice of 1 lime
Juice of 1 lemon
2 tb Vinegar
1 ts Salt
1 ts Pepper
1 ts Garlic salt
1 ts Oregano
Dice onions, tomatoes, jalapenos, and cilantro as small as possible.
Combine the rest of the ingredients. Chill overnight.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Fresh Tomato Salsa
Categories: Condiments, Vegetables, Sauces, Mexican
Yield: 6 servings
3 md Tomatoes *
1/2 c Green Onions W/Tops, Sliced
1/2 c Green Bell Pepper, Chopped
2 tb Lime Juice, Or To Taste
2 tb Cilantro, Fresh, Snipped
1 tb Jalapeno Chile, Finely Chop
1 ts Garlic, Finely Chopped
1/2 ts Salt
* Tomatoes should be seeded and chopped (about 3 cups total)
~---------------------------------------------------------------------
~-- Mix all ingredients. Makes about 3 1/2 cups Salsa.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Garlic and Cilantro Sauce
Categories: Sauces, Mexican
Yield: 4 servings
1 Garlic head, peeled/minced
2 Jalapeno peppers, seeded and
-finely chopped
2 bn Cilantro, finely chopped
1/2 c Lime juice
1/4 c Extra virgin olive oil
1 ts Salt
From "A Cook's Tour of Sonoma" by Michele Anna Jordan. Aris Books.
Toss all the ingredients together. Spoon over freshly grilled or
sauteed fish. Makes 1-1/4 cups. Serves 4.
Sauce will keep in refrigerator for up to 4 days.
Nutritional analysis per serving: 150.5 calories; 12.7 grams total
fat; (1.8 grams saturated fat); 0.3 grams protein; 7.5 grams
carbohydrates; 0 milligrams cholesterol; 539 milligrams sodium.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Great Chiles
Categories: Sauces, Hot, Mexican
Yield: 6 servings
12 lg Fresh Poblano chilies
1/2 lb Monterey Jack or Chihuahua
-cheese, cubed
1/4 sm Yellow onion, coarsely
-chopped
1 lg Garlic clove, halved
6 Eggs
3/4 ts Salt
Creme Fresca:
1 1/2 c Whipping cream
3 tb Sour cream
Make the Creme Fresca ahead of time: mix cream and sour cream
together. Cover and let stand at room temp. until thickened, 8 hours
or overnight. Chill until ready to use.
Char the chili peppers over a gas flame until blackened on all sides.
Wrap them in a plastic bag and let stand for 10 minutes to steam.
Peel and core the chilies. Remove seeds, rinse and pat dry.
Preheat oven to 350 F. Generously butter a 9" pie pan (preferably
porcelain or stoneware with 2" sides). Open up chili peppers and
arrange around sides of pan skin side down, point toward center of
pan, extending about 1/2" above rim. Cover bottom of pan with chilies.
Finely grate cheese with onion and garlic in a processor using on/off
pulses, about 30 seconds. Add eggs and salt. Process until smooth,
stopping to scrape down the sides, about 15 seconds. Mix in the Creme
Fresca (the Mexican equivalent of creme fraiche). Pour this filling
over the chilies. Curl the edges of the chilies over the filling.
Bake until golden brown and a knife inserted in the center comes out
clean, 45 to 50 minutes. Cover chili edges with foil to prevent
burning, if necessary. Cool for 5 minutes before cutting. Serve hot
or at room temperature.
Serves 6 main course servings.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Green Enchiladas
Categories: Mexican, Chicken, Cheese, Sauces
Yield: 5 servings
2 c Basic Green Sauce; *
1 c Dairy Sour Cream
10 Flour Or Corn Tortillas; **
3 c Cooked Chicken; Shredded
1 c MontereyJack Cheese;Shredded
Dairy Sour Cream
* See Sowest 2 for recipe. ** Tortillas should be 6-inches in
diameter and should be warm.
~---------------------------------------------------------------------
~-- Prepare basic green sauce and stir in the 1 cup of sour cream.
Heat oven to 350 degrees F. Dip each tortilla into the sauce to coat
both sides. Spoon 1/4 cup of the shredded chicken onto each tortilla
and roll up. Place seam sides down in a 13 X 9 X 2-inch ungreased
baking dish. Pour remaining sauce over enchiladas and sprinkle with
the cheese. Bake, uncovered, until cheese is melted, about 15
minutes. Serve warm with sour cream. RED ENCHILADAS: Substitute 2
cups of the Basic Red Sauce (see Sowest 2 for the recipe) for the
Basic Green sauce. Substitute 3 cups of shredded cheese or cooked
beef for the chicken.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Grilled Seafood Flautas
Categories: Mexican, Seafood, Sauces
Yield: 5 servings
Roasted Tomato Sauce; *
8 oz Crab Meat; **
1/2 c Green Onions w/tops; Sliced
1 tb Butter Or Margarine
1/2 c Dairy Sour Cream
1/2 c Monterey Jack Cheese; Shred
14 oz Artichoke Hearts; ***
10 Flour Tortillas; ****
4 tb Butter Or Margarine
* See Sowest 2 for recipe. ** Use 1 package of Frozen salad-style
imitation crabmeat, thawed *** Artichoke hearts should be drained and
cut into quarters. Use one **** Flour tortillas should be 7 to 8
inches in diameter and be warm.
~---------------------------------------------------------------------
~-- Prepare Roasted Tomato Sauce; set aside. Cook crabmeat and
onions in 1 Tbls of margarine over medium heat, stirring frequently,
until onions are tender. Mix in cour cream, cheese and artichoke
hearts. Spoon about 13 of a cup of the mixture onto one end of each
tortilla. Roll up tightly into a cylinderical shape; secure with
wooden picks. Heat 2 Tbls of margarine in 10-inch skilled over
medium heat until hot and bubbly. Cook 3 or 4 flautas in margarine,
turning frequently, until golden brown, about 5 minutes. Keep warm in
300 degree F. oven. Repeat with remaining flautas, adding the
remaining margarine as needed. Serve with warm Roasted Tomato Sauce.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Homemade Taco Sauce
Categories: Sauces, Mexican
Yield: 6 servings
12 Canning tomatoes
1 c Chopped green chili
1 ts Cumino
1 Sm onion
1 ts Salt
1 ts Oregano
Dip tomatoes in boiling water, peel and chop. Chop small onions. Put
tomato, onion and chili in 6 quart pan. Add seasonings and simmer for
1 1/2 hours. Put in canning jars. Bath in hot water bath for 30 min.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Hot Chile Sauce
Categories: Sauces, Hot, Mexican
Yield: 1 servings
2 c Water
Chilies *
1/4 c Red Wine Vinegar
1 ts Dry Mustard
1 Clove Garlic
1/4 c Olive Oil
* You should use 6 to 8 dried Cascabel chilies in this recipe. If
they can't be found, then use a 1/2 of a medium Ancho Chile. But the
result will not be as hot. Heat water to boiling; stir in chilies.
Boil uncoverd 5 minutes; drain. Remove stems. Place chilies, vinegar,
mustard and garlic in a blender container; cover and blend until the
chilies are finely chopped. Gradually pour in oil, blending until
smooth. Makes about 1/2 cup of sauce.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Jalapeno Cream Sauce
Categories: Sauces, Mexican
Yield: 4 servings
1 Jalapeno Peppers *
1 Clove Garlic, Finely Chopped
2 ts Vegetable Oil
1/8 ts Salt
1 ds Pepper
MMMMM--------------------QUICK CREME FRAICHE-------------------------
1/3 c Whipping Cream
2/3 c Dairy Sour Cream
* Jalapeno peppers shoud be seeded and finely chopped. You should
use no more than 2 depending on how hot you want it.
~---------------------------------------------------------------------
~-- Cook chile(s) and garlic in oil over low heat, stirring
frequently, until tender, about 4 minutes. Remove from heat; stir in
remaining ingredients including the creme fraiche. Makes about 1 1/4
cups of sauce. QUICK CREME FRAICHE: Gradually stir whipping cream
into sour cream. Cover and refrigerate up to 48 hours.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Lime Butter Sauce
Categories: Sauces, Mexican
Yield: 2 servings
2 lg Egg Yolks
1 tb Lime Juice
1/2 c Butter, NOT Margarine
1/2 ts Lime Peel, Grated
Stir egg yolks and lime juice vigorously in a 1 1/2-quart saucepan.
Add 1/4 cup of the butter. Heat over very low heat, stirring
constantly, until butter is melted. Add remaining butter. Continue
heating, stirring vigorously, until butter is melted and sauce is
thickinged. (Be sure butter melts slowly so that sauce will thicken
without curdling.) Stir in lime peel. Serve hot or at room
temperature. Cover and refrigerate any remaining sauce. Makes about
3/4 cup of Lime Hollandaise sauce.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Macayo Fajitas
Categories: Mexican, Sauces, Appetizers
Yield: 6 servings
1 tb Salt
1/4 tb White pepper
MMMMM--------------------------TOPPINGS-------------------------------
1/4 Lime, squeezed
1 c Sour cream
3 Cloves fresh garlic, chopped
1 c Guacamole
2 tb Vegetable oil
1 c Salsa
6 Lime wedges
1 lb Beef skirt, also known
-As flank steak (or chicken
Breast), sliced into 1/4- by
3-Inch long strips
MMMMM-------------------------GARNISHES------------------------------
1/2 c Olive oil (or chili oil,
For spicier taste)
-Avocado chunks
1 cn Whole green chiles, Chopped
-tomatoes
Sliced into strips
-Shredded lettuce
1 lg Whole onion, halved Chopped
-jalapenos
Macayo Fajitas
(This basic fajita recipe is from the Johnson family which owns the
Macayo chain.) **
and sliced Chopped fresh cilantro
For marinade, in a large bowl, whisk together salt, pepper, lime,
garlic and vegetable oil. Put meat in marinade and set aside for at
least one hour.
Heat oven to 200 degrees; set tortillas in for 1 to 3 minutes, to
warm. Remove and put in a covered basket.
Heat a large skillet and add olive oil. Add marinated meat and saute
until onion becomes transluscent.
Place cooked meat in a large bowl or platter and serve with tortillas,
toppings and garnishes.
For each fajaita, fill a tortilla with meat and desired amounts of
garnishes and toppings and roll up like a burrito.
Serve with refried beans, black beans or Spanish rice. Make 4 to 6
servings.
VARIATIONS: For spicier marinade, add cayenne pepper or crushed dry
red chili pepper. Instead of lime juice, try pineapple juice, papaya
juice, beer, wine or barbecue sauce.*
*(Cooks note:) I like to use tequila, and marinate myself a bit while
I'm doing the cooking. It makes it much easier to roll up like a
burrito. It is the unrolling that becomes a bit difficult.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Mexican Flank Steak with Mock Tamales
Categories: Mexican, Beef, Sauces
Yield: 6 servings
1 1/2 lb Beef flank steak
1/3 c Fresh lemon juice
1/3 c Extra virgin olive oil
6 tb Minced jalapeno peppers
1 tb Minced fresh cilantro
1 ts Salt
1 ts Fresh ground black pepper
1 Linda's Salsa Sauce
1 Mock tamales
Fresh lemon slices
Jalapeno peppers
Cilantro sprigs
MMMMM--------------------LINDA'S SALSA SAUCE-------------------------
2 Tomatoes, peeled
3 lg Cloves garlic, peeled
2 Plum tomatoes finely
Chopped
3 Plum tomatoes, coarsely
Chopped
3 Jalapeno peppers, thin
Sliced
1/4 c Coarsely chopped fresh
Cilantro
1 tb Fresh lemon juice
1 ts Freshly ground black pepper
MMMMM------------------------MOCK TAMALES-----------------------------
1 c ( 4 oz.) grated sharp
Cheddar cheese
1 c Muenster cheese
2 tb Minced green onion with
Tops
6 7" flour tortillas
6 8 by 12" pieces of foil
Place beef flank steak in utility dish.Combine lemon juice,olive
oil,jalapeno peppers,cilantro,salt and pepper; pour over
steak,turning to coat.Cover and refrigerate 6 to 8 hours or
overnight.Prepare Linda's Salsa Sauce and Mock tamales.Remove steak
from marinade and place on grid over medium coals;reserve
marinade.Place mock tamales around edge of grill.Grill steak 12 to 15
minutes to desired doneness, turning once and
basting,occasionally,with marinade. Turn tamales halfway through
cooking time.Place steak and tamales on serving platter.Spoon 1/4 cup
Linda's Salsa Sauce over tamales.Garnish platter with lemon
slices,jalapeno peppers and cilantro sprigs.Carve steak across the
grain into thin slices.Serve with remaining Salsa Sauce.Serves 6.
Linda's Salsa Sauce: Process 2 tomatoes,hull and tough skin removed
and 3 large cloves garlic,peeled,in food processor or blender until
pulverized.Combine tomato mixture,2 plum tomatoes finely chopped;3
plum tomatoes,coarsely chopped,3 jalapeno peppers,thin sliced;1/4 cup
coarsely chopped fresh cilantro; 1 tbsp. fresh lemon juice;and 1 tsp.
freshly ground black pepper. Refrigerate,covered,1 hour or overnight
to blend flavors.Makes 2 cups.
Mock Tamales: Combine 1 cup ( 4 oz.) EACH: grated sharp Cheddar
cheese and Muenster cheese and 2 tbsp. minced green onion with
tops.Divide mixture evenly and put in center of each of 6 - 7" flour
tortillas.Fold bottom side of tortilla over filling.Fold two sides
over filling;then fold top side over filling,envelope fashion.Wrap
each tortilla in 8 by 12" piece of foil,twisting each end.Makes 6.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Picante Sauce
Categories: Mexican, Sauces, Hot
Yield: 8 servings
28 oz Can Whole Tomatoes
1 Medium onion, chopped fine
4 Jalapeno peppers, chopped
-fine
2 tb Apple cider vinegar
1 ts Garlic powder
1/2 ts Salt
Combine all ingredients in saucepan. Bring to boil. Lower heat and
simmer uncovered 15 minutes. Chop tomatoes while cooking.
Number of peppers may be varied to increase flavorful "heat".
Serve chilled with Doritos or similar tortilla chips.
Enjoy! - Jeff Duke
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Pico De Gallo - Rooster's Beak Salsa
Categories: Sauces, Mexican, Spicy, Hot, Condiments
Yield: 1 servings
1 lb Diced Ripe Tomatoes
1/2 c Chopped White Onion
1 c Fresh Cilantro Leaves
4 lg Fresh Serranos Or Jalapenos
Chopped Fine, Seeds And All
1/2 c Ice Water
Salt To Taste
Fresh Lime Juice To Taste
Mix all vegetables and herbs with the ice water, add salt and lime
juice to taste. Don't stir too much! This salsa is almost a relish
and should be kept crisp, never mushy. Good with everything.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Pico De Gallo Salsa
Categories: Sauces, Mexican
Yield: 6 servings
2 c Cups
6 Serrano or Jalapeno chiles,
-stems and seeds removed,
Finely chopped
1 lg Onion, finely chopped
2 md Tomatoes, finely chopped
3 Cloves garlic, finely
-chopped
1/4 c Finely chopped cilantro
1/4 c Oil
3 tb Red wine vinegar
Combine ingredients and mix well. Allow refrigerated sauce to come
to room temperature before serving.
The Whole Chili Pepper From the collection of Jim Vorheis
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Pumpkin Seed Sauce
Categories: Sauces, Vegetables, Mexican
Yield: 6 servings
1 c Pumpkin Seeds, Shelled
1/4 c Onion, Chopped
1 Bread, White, Slice *
1 Clove Garlic, Crushed
2 tb Vegetable Oil
2 tb Green Chiles, Chopped,Canned
14 oz Chicken Broth, Canned
1/2 c Whipping Cream
ds Salt
* Slice of white bread should be torn into small pieces.
~---------------------------------------------------------------------
~-- Cook pumpkin seeds, onion, bread, and garlic in oil, stirring
frequently, until bread is golden brown. Stir in chiles. Place
mixture in food processor workbowl fitted with steel blad; cover and
process until smooth. Stir in broth, whipping cream and salt. Makes
about 3 cups of sauce. BLENDER METHOD: Place pumpkin seed mixture and
about half the broth in blender container; cover and blend until
smooth. Stir in remaining broth, the whipping cream and salt.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Ranchero Sauce - Melinda Lee
Categories: Sauces, Mexican
Yield: 1 servings
2 md Chopped Onions
2 md Cloves Garlic, Chopped
1 md Chopped Bell Pepper
14 oz Italian Plum Tomatoes
6 oz Chicken Broth
In a medium skillet, saut‚ the chopped onion and chopped garlic over
medium heat. Cook until soft, do not let the mixture brown. When
soft add the chopped bell pepper and continue to cook until the
pepper is just tender, but still crunchy. Remove the tomatoes from
the can and tear them into pieces. Add the shredded tomatoes to the
mixture in the skillet. Add the liquid from the tomatoes along with
an equal amount of chicken broth. Simmer the mixture for 30 to 45
minutes or until the sauce is the consistency you desire. Makes
about 2-1/2 cups. From: Melinda Lee, KNX Food News Hour, KNX Radio,
Los Angeles.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Red Chile Sauce
Categories: Sauces, Mexican
Yield: 3 servings
2 tb Lard or bacon drippings
2 tb Flour
1/4 To 3/4 cup ground red chile
2 c Cooled beef bouillon or
-water
Up to 4 ounces of tomato
-sauce (optional)
3/4 ts Salt
1 Garlic clove, crushed
Pinch of ground Mexican
-oregano (optional)
1 ds Of ground comino (optional)
Makes about 3 cups
Melt lard in a saucepan over low heat. Add the flour and stir until
well mixed and slightly browned.
Add teh smaller amount of chile to the bouillon or water, either when
trying a new batch of chile or when preparing this recipe for the
first time. Taste, then add more chile after the water is well mixed
into the roux. Stir constantly when adding the water and continue to
stir until a smooth sauce is obtained. Add tomato sauce, if desired.
Slowly add it to the dlour mixture, stirring constantly.
Season; taste and adjust the seasonings.
Simmer for at least 10 minutes, or longer, to develop the flavor.
Jane Butel's Tex-Mex Cookbook From the collection of Jim Vorheis
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Red Enchilada Sauce
Categories: Sauces, Mexican
Yield: 2 servings
10 Large red chile pods
1 1/2 ts Flour
4 Garlic cloves
1/4 ts Cumino
1 ts Cilantro (optional)
1 1/2 ts Bacon drippings
1 Small onion chopped
1 Salt and pepper to taste
1 tb Oregano
Boil chile pods in small sauce pan with 8-12 oz of water until soft.
Place chiles, oregano, onions, garlic and salt and pepper in blender.
Liquefy mixture. In a 2 qt. sauce pan heat bacon drippings and brown
flour. Add the chile mixture and simmer for 30-45 minutes.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Red Pepper Sour Cream Sauce
Categories: Sauces, Vegetables, Mexican
Yield: 8 servings
3 Red Bell Peppers *
1 Red Jalapeno Pepper *
1/2 c Dairy Sour Cream
1 ts Sugar
* Peppers should be roasted and peeled.
~---------------------------------------------------------------------
~-- Place bell peppers and chile in food processor workbowl fitted
with steel blade or in a blender container; cover and process until
well blended. Stir in sour cream and sugar. Makes about 2 cups of
sauce
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Roasted Habanero Salsa From Hell
Categories: Sauces, Mexican
Yield: 1 servings
1 tb Virgin olive oil
1/3 c Virgin olive oil
6 Ripe plum tomatoes, halved
Freshly ground black pepper
10 Habanero chile peppers
1/4 c Lime juice (about 2 limes)
1/4 c Chopped cilantro
Combine tablespoon of olive oil and garlic and mix well. Rub tomato
halves with this mixture, sprinkle with salt and freshly cracked
pepper and roast in 500-degree oven until they begin to take o some
serious color, about 15 to 20 minutes. Remove from oven, cool to
room temperature and dice.
Meanwhile, grill habanero peppers over a medium-hot fire until
slightly colored, 2 to 3 minutes. Temove peppers from fire and
mince. Be very careful when working with this pepper. Wear gloves
when mincing it, and if you get any of the juice on your skin, wash
it off with a mild bleach solution, which neutralizes the capsaicin.
Also, be sure not to rub your eyes while working with these peppers,
and wash your hands well after you're done. These little guys are
incendiary.
In medium-size bowl, combine tomatoes, peppers, 1/4 cup olive oil,
lime juice and cilantro, mix well, and prepare for takeoff.
This salsa will keep, covered and refrigerated, about 5 to 6 weeks,
mainly because no mold or bacteria would dare to come near the stuff.
Yields 2 cups.
Source: "Salsas, Sambals, Chutney and Chowchows" by Chris
Schlesinger and John Willoughby.
Typed by Steven Frank.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Roasted Tomato Sauce
Categories: Sauces, Mexican
Yield: 6 servings
1/2 c Onion, Chopped, 1 Medium
1/4 c Carrot, Finely Chopped
1 tb Vegetable Oil
2 lb Tomatoes, Roasted & Peeled
1 tb Basil Leaves, Fresh, Snipped
2 ts Sugar
1/4 ts Salt
1/4 ts Ground Red Pepper
Cook onion and carrot in oil over medium heat, stirring occasionally,
until tender. Cut tomatoes into fourths; drain. Place onion,
carrot, tomatoes and remaining ingredients in food processor work
bowl fitted with steel blade or in blender container; cover and
process until well blended. Serve warm or cold. Makes about 3 1/2
cups sauce.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Salsa De Suegra (Mother-In-Law Sauce)
Categories: Sauces, Mexican
Yield: 2 servings
10 Tomatillos
6 oz Green Tomato, Unripe
2 tb Finely Choppped Scallions
3 Serrano Chilies, Chopped
2 tb Chopped Cilantro Leaves
1/2 ts Sea Salt, To Taste
1/3 c Water
MAKES 2 CUPS
According to local lore, the cook serves this to her son-in-law
because "le pica mucho" (it bites him a lot). It is very "picante".
However, if you use 3 chiles, it is only pleasantly picante. This
sauce should have a thick, rough consistency and is used with
frijoles, rice, or broiled meats. It is best eaten fresh but will
keep for a few days in the refrigerator without spoiling. It does not
freeze well.
Roughly chop the tomatoes, add a little at a time with the rest of the
ingredients to a blender jar, and blend for a few seconds with each
addition until the sauce has a rough consistency.
the key to salsa verde is the tomatillos (tomate verde -- NOT just a
green tomato)...don't know where you're from, but if it's the west or
southwest, you'll probably find them in the super...if not, they are
available canned, in a mexican food section.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Salsa Fresca
Categories: Sauces, Mexican, Spicy, Hot, Condiments
Yield: 1 servings
1 lb Ripe Tomatoes
1/4 c Chopped Scallions
2 md Finely Chopped Jalapenos
1 tb Fresh Lime Juice
1/2 c Ice Water
Salt
1 ts Crushed Oregano Leaves
Chop the tomatoes and add to the onions and jalapenos in a medium
sized bowl. Add the remaining ingredients and mix by hand, bruising
the tomato pieces. Taste and adjust seasonings if necessary. Serve
at once as this salsa doesn't keep well. The difference between this
salsa and Pico De Gallo is that this recipe calls for oregano and
Pice De Gallo calls for cilantro.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Salsa Picante
Categories: Sauces, Mexican
Yield: 1 servings
2 c Tomatoes, canned, with juice
1 sm Onion
2 Chile serrano
1 pn Sugar
Salt, to taste
Now are we talking about the mild, Old El Paso-type green chiles
(which are a mild sort of chile poblano), or are we talking about
jalapenos and serranos? It makes a buncha difference. Salsa picante
(which is what we mean when we talk about "salsa" down here) is made
with one or both of the last two. Acting on the presumption that
it's salsa picante that you mean, here's a recipe. One serrano
equals two jalapenos. If you use jalapenos, removing the veins from
the inside will make it less hot.
Place all ingredients in a blender or food processor and blend until
finely chopped. Pour into a saucepan and bring to a boil. Lower
heat and simmer 30 minutes. Cool slightly, pour into a pint jar, and
refrigerate, or process in a boiling water bath 10 minutes (in which
case reduce the cooking time the same amount). This sauce will keep
three to four weeks in the refrigerator. Cooking Texas Style Candy
Wagner & Sandra Marquez
FROM: PAT STOCKETT DATE: 08-07-93
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Salsa Verde
Categories: Mexican, Sauces, Condiments
Yield: 20 servings
2 x Garlic Cloves
3 x Scallions
1/2 c Parsley Leaves
1/4 c Cilantro
Pickled Jalapeno Pepper
13 oz Tomatillos (Fresh Or Canned)
4 oz Mild Green Peppers (Chopped)
1/4 ts Hot Pepper Sauce
1 ts Salt (Or To Taste)
Drop the garlic through the feed tube of a food processor with the
metal blade in place and motor running to chop finely (about 10
seconds.) Add the scallions, parsley, cilantro, and jalapeno and chop
finely (about 6 pulses of the motor). Add the tomatillos and process
until pureed, about 5 seconds. Add the remaining ingredients and
pulse 2 times to mix. Refrigerate, covered. Source: Pleasures of
Cooking magazine, Jan/Feb. 1987, p.10-11.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Salsa Verde, Mexican Style
Categories: Mexican, Sauces
Yield: 2 servings
1/2 md Onion, finely minced
1 tb Minced, fresh cilantro
1 Serrano or jalapeno chile,
-finely minced
1/2 ts Salt, OR more
10 oz Canned tomatillos, well
-drained
1. If possible, use an electric blender or food processor to blend
all the ingredients together. (Without machines, use a fork or
mortar and pestle to mash the ingredients.)
2. Taste and adjust seasonings.
Makes about 2 cups.
From: JANE BUTEL'S TEX-MEX COOKBOOK by Jane Butel, Harmony Books, New
York. 1980. ISBN 0-517-539861 Posted by: Karin Brewer, Cooking
Echo, 1/93
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Santa Maria Salsa
Categories: Sauces, Barbecue, Mexican
Yield: 2 servings
29 oz (2 Cans) Tomatoes; OR
3 1/2 c Fresh Tomatoes; Peeled And
Chopped
1/2 c Celery; Chopped
1/4 c Onion; Chopped
1/4 c Green Pepper; Chopped
1 1/2 ts Salt
1 ts Prepared Horseradish
1 tb Vinegar
1 tb Sugar
1 tb Worcestershire Sauce
1 Pickled Jalapeno; Minced OR
To Taste
Finely chop the canned tomatoes with scissors and mix with the other
ingredients. Turn into a bowl or jar and cover tightly and
refrigerate for several hours or overnight to blend the flavors.
Serve at room temperature as a side dish with meats, beans, and
barbecue. Any leftovers can be refrigerated for several days.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Smoked Chili Salsa
Categories: Sauces, Mexican
Yield: 8 servings
1 cn Chipotle chiles in adobo
-sauce
2 c Boiling water
2 tb Tomato paste
1 tb Strong red wine or balsamic
-vinegar or more to taste
2 tb Brown sugar
From "The Savory Way" by Deborah Madison, Bantam.
Blend the chiles and water together in a food processor or blender
until smooth. Add the other ingredients and blend again. Taste and
adjust the flavorings as desired. Serve salsa with beans, eggs or in
soups.
Makes 2 cups.
Nutritional analysis per serving: 22.7 calories; 0 grams total fat; (0
grams saturated fat); 0.3 grams protein; 2.1 grams carbohydrates; 0
milligrams cholesterol; 35.7 milligrams sodium.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Spicy Salsa
Categories: Sauces, Diabetic, Vegetarian, Mexican, Condiments
Yield: 7 servings
16 oz Can Whole Tomatoes
1 sm Green Pepper, chopped
1/3 c Mild Onion, chopped
3 tb Green Onion, chopped
4 oz Can Green Chilies, diced,
-rinsed and drained
3 tb Cilantro, freshly chopped
1/2 Garlic Clove, minced
Puree tomatoes with their juice in a blender or food processor.
Combine other ingredients and stir into tomatoes. (Chill in
refrigerator up to 5 days.)
Yield: 7 servings, 2-1/3 cups
One Serving = 1/3 cup Calories: 21 Protein: < 1 g Fat: < 1 g
Carbohydrate: 5 g Fiber: 0.9 g Cholesterol: 0 mg Sodium: 314 mg
Potassium: 192 mg
Exchange: 1 Vegetable
Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive
Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara
Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.
Shared by: Norman R. Brown
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Super Salsa
Categories: Sauces, Mexican, Condiments
Yield: 999 servings
2 lb Serrano Peppers
3 1/2 lb Roma Tomatoes
1 lb Spanish Onions
24 oz Tomato Sauce
2 1/2 c Distilled Vinegar
1/4 c Salt
1/4 c Black Pepper
1 lg Head Of Garlic
20 1/2 Pint Canning Jars & Lids
Clean and stem the peppers. Clean and quarter the tomatoes and
onions. Use a food processor to shred the tomatoes, peppers and
onions. Use the largest shredding blade and don't worry about a few
large pieces. Place in a large stock pot. Puree or press the garlic
and add to the pot. Add remaining ingredients to the pot along with
enough water to keep the mixture from burning when heated. Bring the
mixture to a boil. Reduce heat and simmer for 10 minutes. Put salsa
into the canning jars and process for 15 minutes at a rolling boil
(open canning method). This salsa is tasty but quite hot. It needs
about 3 years to mellow and mature. If you really like food that is
hot it is edible immediately.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Taco Sauce
Categories: Sauces, Mexican
Yield: 6 servings
3 c Tomato paste
5 c Water
1 c Cider vinegar
1/2 c Corn syrup
2 tb Chili powder
1 tb Salt
1 ts Cayenne pepper 1/2 tsp. hot
-pepper sauce
Combine all ingredients in a large sauce pot. Bring to a boil.
Reduce heat and simmer about 1 hour or until thick. Stir frequently
as mixture thickens to prevent sticking. Pour hot into hot jars,
leaving 1/4 inch head space. Adjust caps. Process 30 minutes in
boiling water bath. Yield: about 6 half pints.
From: Ball Blue Book Shared By: Pat Stockett
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Tomatillo Cream Sauce
Categories: Sauces, Mexican
Yield: 1 servings
10 oz Canned Tomatillos
8 oz Diced Green Chiles
1 c Heavy Cream
1 md Egg
pn Coriander
Combine all ingredients and puree until smooth. From: Melinda Lee
KNX Food News Hour.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Tomatillo Sauce
Categories: Sauces, Vegetables, Mexican
Yield: 4 servings
1/4 c Red Onion, Chopped
1/4 c Fresh Cilantro, Snipped
1/4 ts Salt
1/2 lb Tomatillos, Cut Into Halves
2 Serrano Chiles, Canned *
* Use 2 canned serrano chiles, rinsed and seeded or 1 fresh serrano
chile, seeded.
~---------------------------------------------------------------------
~-- Place all ingredients in food processor workbowl fitted with
steel blade or in blender container, cover, and process until well
blended. Makes about 1-1/4 cups sauce.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Turkey in Jalapeno Cream Sauce
Categories: Mexican, Sauces, Poultry
Yield: 6 servings
Jalapeno Cream Sauce; *
2 Turkey Breasts; **
1/4 c Flour Unbleached,All Purpose
1/2 ts Black Peppercorns; Cracked
1/4 ts Salt
1/4 c Margarine Or Butter
* See Sowest 2 for recipe. ** Turkey breasts should be boneless,
skinless, (about 1 lb each) cut
~---------------------------------------------------------------------
~-- Prepare Jalapeno Cream Sauce and set aside. Flatten each turkey
breast slice to 1/4 inch thickness between to sheets of waxed paper
or plastic wrap. Mix flour, salt, and pepper. Coat turkey with the
flour mixture. Heat margarine in 10-inch skillet until melted. Cook
turkey in margarine, turning once, until done, about 8 minutes.
Serve with Jalapeno Cream Sauce.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Yellow Tomato Sauce
Categories: Sauces, Mexican
Yield: 8 servings
1 lg Onion, diced
5 Garlic cloves, minced
1/2 c Fruity olive oil
6 lb Yellow tomatoes, peeled,
-seeded and cut into chunks
-(may use red tomatoes)
1/2 c Tomato paste
2 sm Canned chipotle chiles,
-chopped
2 Epazote leaves (a pungent
-Mexican herb available in
-Latin markets)
1/2 bn Cilantro, chopped
In a stainless steel saucepan, saute the onion in olive oil until
soft. Add garlic and saute briefly. Add tomatoes, tomato paste,
chiles and epazote. Simmer 15 minutes.
Add chopped cilantro and season to taste with salt and pepper.
Puree, if desired, for a smoother texture.
Makes approximately 2 quarts (about 8 servings).
Sauce may be refrigerated up to two weeks or frozen for up to six
months.
NOTE: If good vine-ripened tomatoes are not available, substitute
three 28-ounce cans pear-shaped tomatoes, drained. Another variation
is to add 1 teaspoon toasted, ground cumin seed to the sauce. Fresh
serrano or jalapeno chiles may be substituted for the chipotle chiles.
Nutritional analysis per serving: 215.3 calories; 13.1 grams total
fat; (1.8 grams saturated fat); 2.8 grams protein; 19.4 grams
carbohydrates; 0 milligrams cholesterol; 19.1 milligrams sodium.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Ziti with Mexican-Style Meat Sauce
Categories: Ground beef, Mexican, Sauces
Yield: 6 servings
1 lb Ground beef
1 Green pepper,medium,diced
1 Onion,small,diced
2 c Water
1 cn Tomato paste(6oz)
2 pk Pimientos(2oz jar)
1 pk Enchilada-sauce mix(1 1/2oz)
1 pk Ziti macaroni(16oz)
1. Drain and dice pimientos. In 12" skillet over medium-high heat,
cook ground beef, green pepper, and onion, stirring occasionally,
until meat is browned and pepper and onion are tender. Stir in water,
tomato paste, pimientos, and sauce mix; over high heat, heat to
boiling. Reduce heat to low; cover; simmer 15 minutes. Meanwhile,
prepare ziti as label directs. Drain. Serve meat sauce over ziti.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Black Bean Pesto
Categories: Condiment, Beans, Sauces
Yield: 1 servings
8 oz Dried black beans
1 Water
1 Bay leaf
1 Ham hock
2 Jalapeno peppers, seeded
2 cl Garlic
Stems from 1 bunch of
-cilantro (fresh coriander)
Salt and freshly ground
-pepper (optional)
1. Rinse and drain the beans thoroughly. Place them in a large
saucepan or soup kettle, and add all the remaining ingredients. Bring
to a boil, then reduce the heat and simmer, uncovered, for 1-1/2
hours. 2. Remove and discard the ham hock and bay leaf. Using a
slotted spoon, transfer the bean mixture, in batches, to the bowl of
a food processor. Process, adding cooking liquid as necessary to form
a smooth, thick paste. You will use a total of about 1 cup liquid. 3.
Transfer the pesto to a bowl and stir in the salt and pepper, if
needed. Refrigerate, covered, until ready to use. This will keep in
the refrigerator for 2 to 3 days. Makes 3 cups. Author's note: These
beans make a hot and spicy spread. Also use them in place of the red
bean paste in the Three Layer Mexican Dip, or serve them in fajitas
or on nachos. Black Bean Pesto can also be heated through and served
as a side dish, garnished with sour cream and cilantro. Source: The
New Basics Cookbook
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Jalapeno Mustard
Categories: Condiment, Gifts, Sauces
Yield: 1 servings
Karen Mintzias
2 ts Whole coriander seeds
1/4 c Whole yellow mustard seeds
1/4 c Whole black mustard seeds
1/4 c Dry powdered mustard
3/4 c Water, cold
3 Garlic cloves
- peeled and chopped
1 sm Onion, peeled & chopped
3 sm Jalpeno peppers, seeded
1/4 c Cider vinegar
1/4 c Dry white wine
Toast coriander seeds in a dry skillet or place them in a flat dish
and microwave on High for 4 to 5 minutes. Crush the mustard and
coriander seeds slightly in a mortar or blender, them mix them and
the powdered mustard into the water and let stand for at least three
hours.
Mix the remaining ingredients and pulverize in a blender until
smooth. Stir the puree into the mustard. Bring the mixture to a
boil, then lower the heat and simmer 5 minutes or until as thick as
you like, stirring occasionally. The mustard will thicken slightly on
cooling. Refrigerate, covered.
Makes about 1 pint
Source: The Herb Companion, August/September 1993 Typos by Karen
Mintzias
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