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    2 cups chopped green tomatoes
    1 medium onion, finely chopped
    3 - 4 cloves garlic, finely chopped
    2 Tbs chopped cilantro (coriander leaves)
    2 Tbs chopped parsley
    2 Tbs lemon or lime juice
    1 tsp sugar, or to taste
    Salt and freshly ground pepper to taste
    Crushed red pepper flakes to taste

    Combine all ingredients and mix well.  Serve chilled or at room
    temperature.  Will keep refrigerated for up to 1 week.  
    Makes about 3 cups.

RECIPE FOR LEMON BUTTER SAUCE Ingredients 1/3 cup dry white wine 2 tablespoons finely chopped shallots 4 teaspoons fresh lemon juice 1 tablespoon all-purpose flour 1 cup whipping cream 1 cup butter, sliced salt to taste ground white pepper, to taste Directions Combine wine, shallots and lemon juice in 10-inch skillet. Cook over medium-high heat until mixture comes to a boil (5 to 7 minutes). Continue boiling until liquid almost evaporates (4 to 5 minutes). Reduce heat to medium-low. Add flour; mix well Slowly stir in cream with wire whisk until well mixed. Cook, stirring constantly, until mixture boils (1 to 2 minutes). Stir in butter until melted; season with salt and pepper.
GINGER SAUCE Ingredients 1 tbsp Garlic, finely chopped 2 tbsp Brown bean paste 1/4 cup Ginger, finely chopped 1 ea Serrano chili, stemmed & finely chopped 2 tbsp White vinegar 1 tbsp Sugar 1 tbsp Soy sauce 3 ea Cilantro sprigs, chopped Directions Mix all ingredients thoroughly. Use immediately or at least within 6 hours of preparation as the flavours will get stronger the longer the sauce sits. This thick, dark, rich & spicy sauce goes well with as a dipping sauce with bland foods such as tofu.
WARM SPICED PEAR BREAKFAST SAUCE Ingredients 2 cans pear slices in juice (16 oz. each) drained 1 Cup honey 1 tsp ground ginger 1 tsp ground cinnamon 1/2 tsp ground nutmeg 1/4 Cup butter, cut into pieces Directions Drain pears reserving 1/2 cup liquid. In medium saucepan, combine pears and liquid with remaining ingredients except butter. Simmer gently over medium heat for approximately 10 minutes, or until sauce is reduced by about half. Add butter and stir well. Spoon warm mixture over prepared pancakes, waffles or crepes Pear sauce may also be served over pound cake. Yields 2 cups.
PENNE WITH TOMATO VODKA CREAM SAUCE Ingredients 1 (16 ounce) package penne pasta 2 tablespoons butter 1/4 pound thinly sliced pancetta bacon, chopped 1/3 cup vodka 1/2 cup heavy whipping cream 1 1/2 cups tomato sauce 1/2 cup grated Parmesan cheese Directions Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, melt butter or margarine in a large skillet over medium heat. Add pancetta, and saute until lightly browned. Add vodka and stir until it is reduced by half, about 4 to 5 minutes. Stir in tomato sauce and cream. Simmer uncovered for 10 to 12 minutes. Stir every few minutes. Stir in pasta, and heat through. Serve with Parmesan cheese. Makes 4 to 6 servings
PENNE IN VODKA CREAM Ingredients 1 pound penne pasta 1/2 cup butter 3/4 cup vodka 1/2 teaspoon dried red pepper flakes 1/4 teaspoon Worcestershire sauce 8 ounces tomato sauce 1/2 (6 ounce) can tomato paste 1 cup heavy cream salt and pepper to taste 1/4 cup grated fresh Parmesan cheese (not Kraft spaghetti cheese) Directions Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve. In a large saucepan melt butter over medium low heat; add vodka, red pepper flakes and Worcestershire sauce. Stir well and simmer for 5 minutes. Blend tomato sauce and tomato paste, add cream and blend into mixture; increase heat to bring to a boil. Simmer for 5 minutes or until sauce has slightly thickened; season with salt and pepper to taste. Reduce heat to very low and stir in cheese; add cooked pasta and more cheese, if desired. Serve w/ garden salad and garlic bread.
OUTBACK REMOULADE SAUCE Ingredients 3/4 cup mayonnaise 5 teaspoons stone ground mustard 4 teaspoons buttermilk 2 teaspoons minced celery 2 teaspoons minced green pepper 2 teaspoons minced onion 2 teaspoons sauerkraut 1 teaspoon white vinegar 1/2 teaspoon paprika 1/8 teaspoon ground black pepper minced fresh parsley Directions Mix all Together
OLIVE GARDEN ALFREDO SAUCE Ingredients 1 pint of Heavy Cream 1 stick of butter 2 Tbsp. Cream Cheese 1/2 - 3/4 C. Parmesan cheese 1 tsp. Garlic powder Directions In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan cheese and Garlic powder. Simmer this for 15 - 20 minutes on low. You may wish to season with a little salt and pepper. I have done this with half and half, but we prefer the heavy cream. But I wouldn't try it with plain milk. The secret to their sauce is to allow it to simmer as long as you can. Make sure that you stir often as it will burn to the bottom of the pan if you don't.
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