RECIPE FOR GREEN TOMATO SALSAIngredients
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 SAUCEIngredients
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
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.
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
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 SAUCEIngredients
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
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 SAUCEIngredients
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
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 CREAMIngredients
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)
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 SAUCEIngredients
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
Mix all Together
OLIVE GARDEN ALFREDO SAUCEIngredients
1 pint of Heavy Cream
1 stick of butter
2 Tbsp. Cream Cheese
1/2 - 3/4 C. Parmesan cheese
1 tsp. Garlic powder
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.