1 can black beans, drained
1 can black-eyed peas, drained
1 can Rotel
1 can corn
½ cup chopped onion
1-½ tsp. Garlic
1 tsp. Cumin
1-½ TBSP. Lime
Chopped jalapeno
Italian dressing (I use very little)
Cilantro
Cubed Avocado
Mix together. Serve as a dip with chips or as an accompaniment to tacos.
Showing posts with label Sauces. Show all posts
Showing posts with label Sauces. Show all posts
Fruit Dip
This fruit dip was a total accident. I made the recipe as it said and it turned out super running so I had to improvise.
1 7 oz Jar Marshmallow cream
1 ½ Cups Strawberry Yogurt
1 8 oz pkg of Cream Cheese
I mixed the Marshmallow cream and yogurt together and it turned out really lumpy and runny (that is what the original recipe called for).
So then I used my handy dandy emersion blender and got all the lumps out.
Then I took a clean bowl and mixer and whipped up cream cheese. When the cream cheese was soft I slowly poured in the yogurt/marshmallow mixture. Make sure to stop pouring the mixture at least 3-4 times to scrap the side of the cream cheese bowl.
1 7 oz Jar Marshmallow cream
1 ½ Cups Strawberry Yogurt
1 8 oz pkg of Cream Cheese
I mixed the Marshmallow cream and yogurt together and it turned out really lumpy and runny (that is what the original recipe called for).
So then I used my handy dandy emersion blender and got all the lumps out.
Then I took a clean bowl and mixer and whipped up cream cheese. When the cream cheese was soft I slowly poured in the yogurt/marshmallow mixture. Make sure to stop pouring the mixture at least 3-4 times to scrap the side of the cream cheese bowl.
Cheesecake Fondue
8 oz Cream cheese
6.5 oz. Jar Marshmallow Cream
2 T. Milk
1 t. Lemon Juice
In saucepan over medium-low heat, whisking constantly until combined the cream cheese and marshmallow cream. Slowly add milk 1 Tablespoon at a time (again stirring constantly. Then stir in lemon juice remove from heat and transfer to fondue pot.
6.5 oz. Jar Marshmallow Cream
2 T. Milk
1 t. Lemon Juice
In saucepan over medium-low heat, whisking constantly until combined the cream cheese and marshmallow cream. Slowly add milk 1 Tablespoon at a time (again stirring constantly. Then stir in lemon juice remove from heat and transfer to fondue pot.
Berry Fondue
2 Cups Frozen Berries
1/4 Cup Sugar
1/4 Cup Water
2 T. Lemon Juice
2 T. Cornstarch
Mix everything together in a sauce pan. Heat to a boil, stirring constantly, reduce heat to a simmer and cook for 5 minutes stirring occasionally. Transfer to fondue pot.
1/4 Cup Sugar
1/4 Cup Water
2 T. Lemon Juice
2 T. Cornstarch
Mix everything together in a sauce pan. Heat to a boil, stirring constantly, reduce heat to a simmer and cook for 5 minutes stirring occasionally. Transfer to fondue pot.
Hot Fudge Sauce
1 cup semisweet chocolate chips
1/2 cup butter
2 cups powdered sugar
1-1/4 cups evaporated milk
1/2 teaspoon vanilla extract
1/8 teaspoon salt
-In a large saucepan, combine the chocolate chips and butter. Cook and stir over low heat until melted.
-Gradually mix in the sugar and milk. Increase heat to a boil. Cook, stirring constantly, for 8 minutes. Remove from heat, and then stir in vanilla and salt. Let cool but serve warm. Store in refrigerator.
Makes one pint Mason Jar
Simple Pasta Sauce
1 Carrot
1 Celery Stock
1/2 an Onion
1 Large Can of Tomatoes
Basil
Oregano
Put in food processor and cook in sauce pan for 10-20 minutes.
1 Celery Stock
1/2 an Onion
1 Large Can of Tomatoes
Basil
Oregano
Put in food processor and cook in sauce pan for 10-20 minutes.
Rachels Ray's Roasted Garlic Fettuccine
1 pound fettuccine
1 head garlic
1 pint heavy cream
1/2 cup (2 handfuls) flat-leaf parsley leaves, chopped
The roasted garlic: Slice the top half-inch off the top of a head of garlic. Place it on a piece of aluminum foil, drizzle with a little olive oil and sprinkle with a little salt and pepper. Wrap the foil around the garlic and place in the oven and roast for 45 minutes, until the garlic is soft and the flesh is golden brown. Remove from the oven and let cool. When cool enough to handle, squeeze out all the flesh from the cloves and make a paste.
(How Rachel Ray makes garlic into a paste: a cutting board and, with the side of your knife, mash the garlic into a smooth paste.
I just put the roasted garlic in a cream and used an immersion blender.)
Add the paste to a small saucepot over medium heat along with the cream and whisk to combine. Bring up to a boil then reduce to a simmer and cook until the cream has reduced.
Drain the pasta and return it to the pot. Add the roasted garlic cream, 1/2 cup Parmesan cheese and parsley, toss to combine (if using dried parsley then add it the same time as the roasted garlic). Season with salt and pepper, to taste.
If you are interested to see how Rachel Ray makes it you can check it out at: http: //www.rachaelrayshow.com/food/recipes/sausage-and-spinach-stuffed-roasted-chicken-roasted-garlic-fettuccine/
1 head garlic
1 pint heavy cream
1/2 cup (2 handfuls) flat-leaf parsley leaves, chopped
The roasted garlic: Slice the top half-inch off the top of a head of garlic. Place it on a piece of aluminum foil, drizzle with a little olive oil and sprinkle with a little salt and pepper. Wrap the foil around the garlic and place in the oven and roast for 45 minutes, until the garlic is soft and the flesh is golden brown. Remove from the oven and let cool. When cool enough to handle, squeeze out all the flesh from the cloves and make a paste.
(How Rachel Ray makes garlic into a paste: a cutting board and, with the side of your knife, mash the garlic into a smooth paste.
I just put the roasted garlic in a cream and used an immersion blender.)
Add the paste to a small saucepot over medium heat along with the cream and whisk to combine. Bring up to a boil then reduce to a simmer and cook until the cream has reduced.
Drain the pasta and return it to the pot. Add the roasted garlic cream, 1/2 cup Parmesan cheese and parsley, toss to combine (if using dried parsley then add it the same time as the roasted garlic). Season with salt and pepper, to taste.
If you are interested to see how Rachel Ray makes it you can check it out at: http: //www.rachaelrayshow.com/food/recipes/sausage-and-spinach-stuffed-roasted-chicken-roasted-garlic-fettuccine/
Alfredo Sauce
1 T Olive Oil
1 Clove Garlic
1 T White Wine Vinegar
1 T Flour
1-2 Cup Milk (whipping cream, half and half)
½ Cup Parmesan Cheese
Sauté Oil and Garlic. Add Vinegar. Stir in flour cook for 1-2 minutes. Add Milk little by little whisking constantly to keep from lumping. Add Dash of nutmeg. Add Cheese slowly stir constantly. Do not over cook or sauce will be lumpy.
1 Clove Garlic
1 T White Wine Vinegar
1 T Flour
1-2 Cup Milk (whipping cream, half and half)
½ Cup Parmesan Cheese
Sauté Oil and Garlic. Add Vinegar. Stir in flour cook for 1-2 minutes. Add Milk little by little whisking constantly to keep from lumping. Add Dash of nutmeg. Add Cheese slowly stir constantly. Do not over cook or sauce will be lumpy.
Gillis Jerky
2 lbs Meat
6 T Brown Sugar
2 T Tender Quick Salt
2 T Onion Powder
1 t. Garlic Powder
½ t. Black Pepper
3 T Liquid Smoke
*Also try adding ¼ Cup Yosheded Gourmet Sauce.
6 T Brown Sugar
2 T Tender Quick Salt
2 T Onion Powder
1 t. Garlic Powder
½ t. Black Pepper
3 T Liquid Smoke
*Also try adding ¼ Cup Yosheded Gourmet Sauce.
Bow Tie Pasta with Chorizo and Tomatoes
From Sheri
12 oz. bow tie (farfalle) pasta (6 cups)
1 T olive oil
2 t. minced garlic
6 oz chorizo sausage, quartered lengthwise, cut in ½ inch thick pieces
1 pt. grape tomatoes, halved
¼ t. crushed red pepper
1/3 cup crumbled queso blanco or shredded montery jack cheese
Garnish: chopped flat leaf parsley
Cook pasta in lightly salted boiling water as package directs.
Meanwhile heat oil in a large non stick skillet over medium heat. Add garlic and sauté until fragrant. Add chorizo; sauté 3 minutes or until browned. Add tomatoes and crushed pepper; cook 1 minute or until tomatoes begin to release juice. Remove from heat.
Ladle off 1/3 cup pasta cooking water. Drain pasta and return to pot. Add chorizo mixture and cheese; mix gently, adding reserved water as needed to make saucy. Sprinkle with parsley.
12 oz. bow tie (farfalle) pasta (6 cups)
1 T olive oil
2 t. minced garlic
6 oz chorizo sausage, quartered lengthwise, cut in ½ inch thick pieces
1 pt. grape tomatoes, halved
¼ t. crushed red pepper
1/3 cup crumbled queso blanco or shredded montery jack cheese
Garnish: chopped flat leaf parsley
Cook pasta in lightly salted boiling water as package directs.
Meanwhile heat oil in a large non stick skillet over medium heat. Add garlic and sauté until fragrant. Add chorizo; sauté 3 minutes or until browned. Add tomatoes and crushed pepper; cook 1 minute or until tomatoes begin to release juice. Remove from heat.
Ladle off 1/3 cup pasta cooking water. Drain pasta and return to pot. Add chorizo mixture and cheese; mix gently, adding reserved water as needed to make saucy. Sprinkle with parsley.
Chicken Alfredo with fresh Tomato
1 Ckicken Breast 1-2 Diced Fresh Tomatoes
1 t. Olive Oil
1/2 t. Garlic
Alfredo Sauce or 1 pkg of Alfredo Sauce Prepared
8-12 oz cooked Pasta
Heat oil in pan on medium-high heat. Add Garlic and cook until tender and fragrant. Slice chicken and add to pan. Cook until brown, add Chopped Tomatoes and saute for 3-5 minutes (until tomatoes are fully cooked). Set Tomatoes aside. Mix Pasta and Alfredo Sauce together and then toss in Chicken and tomatoes.
White Salsa
1/4 Cup Plain Yogurt
1/4 Cup Mayo
1/8 Cup Finely diced Tomatoes or Salsa
1/2 of the juice from 1lime
1/4 t. Oregano
1/4 t. Cumin
1/8 t. Cayenne
A dash of Dill Weed
Chill and serve. Mexican foods, chips and veggies.
Alfredo Sauce (low fat & low cal)
¼ t. Olive Oil
1 Clove Garlic Chopped
¾ Cup Chicken Broth
1 Cup Evaporated Skim Milk
2 T. Cream Cheese
1 T Parmesan Cheese
Saute chopped garlic in oil. Add broth, milk, cream cheese, Whisk until smooth. Slowly add Parmesan cheese. Whisk until thicken. Do not over cook or cheese will curdle and become lumpy.
Cheap and Easy Beef Stroganoff
1/4 lb ground beef
1 Can Cream of Mushroom Soup
1 Can Milk
1 Cup Sour Cream
1/4 t. Garlic
1/4 t. Herbs
Brown Ground Beef with Garlic and herbs. Add Cream of Mushroom Soup and Milk and Sour Cream. Simmer for 10 minutes.
Serve over rice or pasta.
1 Can Cream of Mushroom Soup
1 Can Milk
1 Cup Sour Cream
1/4 t. Garlic
1/4 t. Herbs
Brown Ground Beef with Garlic and herbs. Add Cream of Mushroom Soup and Milk and Sour Cream. Simmer for 10 minutes.
Serve over rice or pasta.
Roasted Red Peppers Pasta Sauce
Knock Off of the Brick Oven's Roasted Red Peppers Pasta Sauce
Blend on high until smooth
Saute:
1 t. Olive Oil
¼ Clove Garlic
¼ t. Oregano
¼ t. Basil
1 T Flour
Drained Juice from Roaster Red Pepper
Sauté Oil and Garlic, Oregano, Basil. Stir in flour cook for 1-2 minutes. Add Drained juice little by little whisking constantly to keep from lumping.
Blend then add:
12-24 oz Jar of Roasted Red Peppers – Drained but save liquid
Add:
3/4 Cup Half and Half
3/4 Cup Milk
1 T. Grated Parmesan or Romano Cheese
1 ½ t. Salt
Dash of Red Pepper Flakes
*You may need to add sugar and/or more salt depending on the brand of Roasted Red Peppers.
4-6 Servings
Blend on high until smooth
Saute:
1 t. Olive Oil
¼ Clove Garlic
¼ t. Oregano
¼ t. Basil
1 T Flour
Drained Juice from Roaster Red Pepper
Sauté Oil and Garlic, Oregano, Basil. Stir in flour cook for 1-2 minutes. Add Drained juice little by little whisking constantly to keep from lumping.
Blend then add:
12-24 oz Jar of Roasted Red Peppers – Drained but save liquid
Add:
3/4 Cup Half and Half
3/4 Cup Milk
1 T. Grated Parmesan or Romano Cheese
1 ½ t. Salt
Dash of Red Pepper Flakes
*You may need to add sugar and/or more salt depending on the brand of Roasted Red Peppers.
4-6 Servings
Lemon Garlic Shrimp (or Chicken) Pasta
Lemon Sauce:
1 T Olive Oil
½ Clove Garlic
Zest of 1 lemon
1 T Flour
1-2 Cup Milk (whipping cream, half and half)
Parmesan Cheese
Sauté Oil, Garlic and LEmon Zest. Stir in flour cook for 1-2 minutes. Add Milk little by little whisking constantly to keep from lumping.
Sautee:
1 T Olive Oil
½ Clove Garlic
Lemon Zest
½ Fresh lemon cut into thin rounds (are eatable when rinds are translucent)
½ Green pepper
½ Red pepper
½ Cup chopped zucchini
½ Cup chopped yellow squash
½ lb. Shrimp
Mix all together with 8-12 oz of long cook pasta
If too tart add sugar or If using Chicken marinade chicken in ½ Lemon Juice, ½ water and a sprinkle of Garlic salt.
1 T Olive Oil
½ Clove Garlic
Zest of 1 lemon
1 T Flour
1-2 Cup Milk (whipping cream, half and half)
Parmesan Cheese
Sauté Oil, Garlic and LEmon Zest. Stir in flour cook for 1-2 minutes. Add Milk little by little whisking constantly to keep from lumping.
Sautee:
1 T Olive Oil
½ Clove Garlic
Lemon Zest
½ Fresh lemon cut into thin rounds (are eatable when rinds are translucent)
½ Green pepper
½ Red pepper
½ Cup chopped zucchini
½ Cup chopped yellow squash
½ lb. Shrimp
Mix all together with 8-12 oz of long cook pasta
If too tart add sugar or If using Chicken marinade chicken in ½ Lemon Juice, ½ water and a sprinkle of Garlic salt.
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