2 large garlic cloves
1 medium onion, cut into 8 pieces
2 jalapeno peppers
1/2 cup cilantro leaves
1 tsp. sugar
2 cans (15 oz. each) whole tomatoes, drained
1 Tbsp. lime juice
Tortilla chips
Place all ingredients except chips into blender. Pulse until everything is chopped to your liking. Serve with tortilla chips. Servings: 3 cups
Showing posts with label Sauces. Show all posts
Showing posts with label Sauces. Show all posts
3/4/10
3/2/10
Baked Ham with Apricot Glaze
1 pre-cooked spiral cut ham (4-6 lbs)
1/3 cup A1 Steake Sauce
1/4 cup Honey
1 c. firmly packed brown sugar
1/2 cup apricot nectar
2 Tbsp. apricot jam
2 tsp. lemon juice
Bake ham according to directions. Combine remaining ingredients in sauce pan. Heat until syrupy (8-9 minutes) Baste ham while during last 10 minutes of cooking, then serve warm with ham.
1/3 cup A1 Steake Sauce
1/4 cup Honey
1 c. firmly packed brown sugar
1/2 cup apricot nectar
2 Tbsp. apricot jam
2 tsp. lemon juice
Bake ham according to directions. Combine remaining ingredients in sauce pan. Heat until syrupy (8-9 minutes) Baste ham while during last 10 minutes of cooking, then serve warm with ham.
2/4/09
Marinara Sauce
I usually at least double this recipe. It is quick, easy, and really flavorful! It works well with spaghetti or any favorite pasta.
Marinara Sauce
Yields: 8 servings
INGREDIENTS:
2 (14.5 ounce) cans diced tomatoes
1 (6 ounce) can tomato paste
4 tablespoons chopped fresh parsley
1 clove garlic, minced
1 teaspoon dried oregano
1 Tbs. fresh oregano
1 Tbs. fresh basil
1 Tbs. brown sugar
1 teaspoon salt
1/4 teaspoon ground black pepper
3 Tablespoons olive oil
1/3 cup finely diced onion
1/2 cup chicken stock or white wine
DIRECTIONS:
1. In a food processor, place the tomatoes, tomato paste, chopped parsley, oregano, basil, salt, and pepper. Blend until mostly smooth or desired consistency.
2. In a large skillet over medium heat, sauté the onion and garlic in olive oil for 2 minutes or until onion is translucent. Add the blended tomato sauce and white wine or chicken stock.
3. Simmer for at least 30 minutes, stirring occasionally. Adjust seasonings to taste.
Marinara Sauce
Yields: 8 servings
INGREDIENTS:
2 (14.5 ounce) cans diced tomatoes
1 (6 ounce) can tomato paste
4 tablespoons chopped fresh parsley
1 clove garlic, minced
1 teaspoon dried oregano
1 Tbs. fresh oregano
1 Tbs. fresh basil
1 Tbs. brown sugar
1 teaspoon salt
1/4 teaspoon ground black pepper
3 Tablespoons olive oil
1/3 cup finely diced onion
1/2 cup chicken stock or white wine
DIRECTIONS:
1. In a food processor, place the tomatoes, tomato paste, chopped parsley, oregano, basil, salt, and pepper. Blend until mostly smooth or desired consistency.
2. In a large skillet over medium heat, sauté the onion and garlic in olive oil for 2 minutes or until onion is translucent. Add the blended tomato sauce and white wine or chicken stock.
3. Simmer for at least 30 minutes, stirring occasionally. Adjust seasonings to taste.
1/28/09
Cilantro Lime Salsa
4 cans (16 oz.) diced tomatoes in tomato puree
1 can (8 oz.) tomato sauce
1-2 bunches of washed cilantro
1-2 lg. jalapeño peppers (depending on desired heat)
2 cloves of garlic, pressed or minced
1 med. white onion, coarsely chopped
garlic salt, to taste
juice from 1 fresh lime
Wash all of the produce well in cold water. In a large bowl, combine the diced tomatoes, tomato sauce and onion. In your food processor, combine the cilantro, peppers and garlic. Process this mixture until all is very fine, then add the mixture to the tomato mixture and season with the garlic salt to taste. Slice lime in half and squeeze juice into salsa. Pulse entire mixture once more if a finer texture is desired.
Seal in an airtight container and refrigerate until next use. Use within 3-4 days.
1 can (8 oz.) tomato sauce
1-2 bunches of washed cilantro
1-2 lg. jalapeño peppers (depending on desired heat)
2 cloves of garlic, pressed or minced
1 med. white onion, coarsely chopped
garlic salt, to taste
juice from 1 fresh lime
Wash all of the produce well in cold water. In a large bowl, combine the diced tomatoes, tomato sauce and onion. In your food processor, combine the cilantro, peppers and garlic. Process this mixture until all is very fine, then add the mixture to the tomato mixture and season with the garlic salt to taste. Slice lime in half and squeeze juice into salsa. Pulse entire mixture once more if a finer texture is desired.
Seal in an airtight container and refrigerate until next use. Use within 3-4 days.
10/20/07
Homemade Enchilada Red Sauce
1 clove garlic, minced
1 Tbsp. olive oil
1 small white onion, grated
1 can (28 oz.) pureed tomatoes
1 Tbsp. dark chili powder
Pinch of cinnamon
1 tsp. ground cumin
salt
Heat garlic in oil over medium heat. When it sizzles, add onion by grating it directly into the pot. Cook 2 min. Add tomatoes and seasonings. Bring to a boil, then reduce heat to low and keep warm until enchiladas are ready to top.
1 Tbsp. olive oil
1 small white onion, grated
1 can (28 oz.) pureed tomatoes
1 Tbsp. dark chili powder
Pinch of cinnamon
1 tsp. ground cumin
salt
Heat garlic in oil over medium heat. When it sizzles, add onion by grating it directly into the pot. Cook 2 min. Add tomatoes and seasonings. Bring to a boil, then reduce heat to low and keep warm until enchiladas are ready to top.
10/19/07
Warm Salsa Verde--Green Enchilada Sauce
12 Tomatillos, husked and halved
2 cloves garlic, minced
1 Tbsp. olive oil
1 small onion, minced or grated
1 (14 oz.) can chicken broth
1 tsp. cumin
salt
1 ripe avacado
fresh cilantro
1 jalapeno, seeded and minced
Place tomatillos in food processor (or blender) and pulse into a coarsely ground paste. Heat garlic in oil--medium heat. When it sizzles add onion. Add jalapeno. Hat through. Add tomatillos. Simmer 5 min. Add chicken broth and seasonings. Halve the avadacos and spoon out fruit. Use fork to mush into chunks. Add to sauce to thicken it. Return sauce to a boil. Reduce and keep warm until enchiladas are ready.
2 cloves garlic, minced
1 Tbsp. olive oil
1 small onion, minced or grated
1 (14 oz.) can chicken broth
1 tsp. cumin
salt
1 ripe avacado
fresh cilantro
1 jalapeno, seeded and minced
Place tomatillos in food processor (or blender) and pulse into a coarsely ground paste. Heat garlic in oil--medium heat. When it sizzles add onion. Add jalapeno. Hat through. Add tomatillos. Simmer 5 min. Add chicken broth and seasonings. Halve the avadacos and spoon out fruit. Use fork to mush into chunks. Add to sauce to thicken it. Return sauce to a boil. Reduce and keep warm until enchiladas are ready.
10/12/07
Chicken Fajita Marinade
1/4 cup fresh lime juice
1 Tbsp. plus 1 tsp. vegetable oil
2 tsp. soy sauce
2 cloves of garlic, minced
2 tsp. chopped fresh cilantro
1 tsp. salt
1/2 tsp. crushed red pepper flakes
1/2 tsp. liquid smoke
2 tsp. vinegar
dash of garlic salt
chili pepper
cayenne pepper
Marinate chicken breasts overnight in ziploc bag with ingredients. Grill or broil with onions and peppers!
1 Tbsp. plus 1 tsp. vegetable oil
2 tsp. soy sauce
2 cloves of garlic, minced
2 tsp. chopped fresh cilantro
1 tsp. salt
1/2 tsp. crushed red pepper flakes
1/2 tsp. liquid smoke
2 tsp. vinegar
dash of garlic salt
chili pepper
cayenne pepper
Marinate chicken breasts overnight in ziploc bag with ingredients. Grill or broil with onions and peppers!
10/26/06
Russian Chicken
This is one I use ALL the time... (I think it may be from Colony 2nd's old cookbook?) It works great in the crockpot...I stick frozen chicken in there in the morning, dump all the "sauce" ingredients in and forget about it until dinner! I serve it over rice with a side of veggies or a salad and 'voila' instant dinner!
4 lbs. chicken (with or without bone)
1 cup Russian salad dressing
1 cup apricot preserves
1 pkg. onion soup mix
1/4 c. water
Bake 350* for 40 min. (or crockpot)
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