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Reply
| | From:  Genie· (Original Message) | Sent: 11/26/2007 4:17 AM |
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| | | From: Genie· | Sent: 11/26/2007 4:18 AM |
| Salsa Mexicana
Yield: 1 Serving
Ingredients:
3/4 cup Unskinned tomatoes, finely chopped
1/3 cup White onion, finely chopped
2 Garlic cloves, minced
3 Finely (or to taste) chopped serranos, jalapenos, or cayennes
1/4 cup Loosely packed cilantro, finely chopped
Salt to taste (a small amount balances the acidity of any salsa)
2 tbl Lime juice, approximately
Method:
Mix together the tomatoes, onions, garlic, chiles and cilantro; add salt to taste and squeeze in lime juice. Set aside at room temperature to season for about 30 min. before using. This sauce is best eaten the same day. It does not freeze well. However, leftovers can be cooked for 20 minutes and used the next day.
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Reply
| | | From: Genie· | Sent: 5/8/2008 11:03 PM |
Pumpkin Sauce for Pasta 3 cloves garlic, peeled and crushed
1 onion, peeled and finely chopped
1 tbsp. olive oil
1 LB pumpkin flesh, peeled seeded and diced (use one pumpkin about 1 3/4 LB)
8 fl oz strong vegetable stock
2 tbsp. parsley, or 1 tsp. dried parsley
4 fl oz single cream
1/4 tsp. ground nutmeg
pinch of salt
pinch of ground black pepper
pasta, freshly cooked, to serve Gently fry the garlic and onion in the oil for 3 or 4 minutes. Do not allow them to burn. Add the pumpkin and vegetable stock and bring to the boil. Cover and simmer over a medium heat for 15 minutes, stirring occasionally, until the pumpkin is tender. Break up the pumpkin by beating it with a wooden spoon, and stir in the parsley, cream, nutmeg and seasoning. Cook for a further minute and add a little of the pasta cooking water if the sauce is too thick. Pour over the pasta and serve immediately. Serves 3 | |
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Reply
| | | From: Genie· | Sent: 6/22/2008 5:53 PM |
PASSION FRUIT SAUCE - Maryfran
Try this easy sauce drizzled over boneless chicken breasts, turkey cutlets, pork medallions, or seafood. This is enough for two servings.
2 large passion fruit
1 1/2 tablespoons rum
1 tablespoon fresh lemon juice
2 teaspoons sugar
1/4 teaspoon cornstarch
1 tablespoon margarine or butter
Cut passion fruit into halves; scoop out seeds and pulp and place in a blender. Whirl a few seconds then strain through a sieve.* Combine puree with rum, lemon juice, sugar, and cornstarch; stir to mix well.
In a small saucepan, melt the margarine or butter. Pour in the passion fruit mixture and cook over medium heat, stirring until the sauce thickens slightly. Serve immediately over meat, poultry, or seafood.
Makes about 1/4 cup sauce, enough for topping two entrees.
*If you like an extra crunchy texture, there's no need to strain the seeds. Without straining, the sauce is studded with ground peppercorn-like bits. You might try this sauce first strained, adding a few of the ground seeds to sample.
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Reply
| | | From: Genie· | Sent: 6/22/2008 5:55 PM |
Roasted Red Pepper Sauce Serves 2
2 roasted red peppers, skins removed
1 Tbsp. fresh lemon juice
2 Tbsp. good olive oil
1 anchovy
1 Clove of garlic whole
2 Tbsp. of heavy cream
1 Pinch of Garganzola
Simply puree the peppers, lemon juice, and 1 Tbsp. olive oil in the
blender till smooth.
In a sauce pan, in the other Tbsp. of olive oil, flavor with the garlic.
Remove the garlic before slightly brown and then add the anchovy.
Put the roasted red pepper puree through a strainer into the sauce pan
and heat. Add the cream and finally the pinch of Gorgonzola.
For more people, make adjustments in the measurements. My favorite is
this sauce drizzled over a well grilled pork tenderloin. Watch the folks
sop up the sauce after the tenderloin is all gone.
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Reply
| | | From: Genie· | Sent: 6/22/2008 5:56 PM |
Spaghetti Sauce
1/2 pound ground beef
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
3 tablespoons chopped onion
1 teaspoon oregano
1 teaspoon basil
Brown ground beef in skillet, stirring until crumbly. Add mixture of tomato sauce and paste. Stir in onion, oregano and basil. Simmer for 15 minutes.
Serve over cooked spaghetti.
Serves 2.
NOTE: This may be cooked in a crock pot on LOW for 6 hours.
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Reply
| | | From: Genie· | Sent: 8/6/2008 2:56 PM |
Mushroom Gravy 3 Fresh Mushrooms, chopped
2 Green Onions, minced
1 Tbsp. Butter
2 Tbsp. Sherry
5 Oz. Can Beef Gravy Sauté mushrooms and onions in butter for 5 minutes. Add sherry and gravy. Simmer for 5 minutes. Serves 3. | |
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