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Archive for the ‘Condiments and Sauces’ Category

Salmon Dill Sauce

Ingredients:

  • 1/2 cup sour cream
  • 2 tbsp fresh lemon juice
  • 2 tbsp chopped fresh dill
  • 1 tbsp chopped capers
  • salt & pepper to taste

In a small bowl, combine all ingredients.  Chill until ready to serve.  Serve with salmon.

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1 stick of butter

1 Tbs of cinnamon (I used more than this)

1/4 cup brown sugar (use confectioners sugar instead if you want smoother consistency)

3 Tbs of honey

Blend until smooth!

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Homemade Croutons

1/2 teaspoon salt, plus more for sprinkling
1 teaspoon freshly cracked black pepper
1/4 teaspoon cayenne
1/2 teaspoon paprika
2 teaspoons dried parsley
1 teaspoon dried basil
2 teaspoons garlic paste, (2 cloves garlic smashed with the flat side of a knife and a sprinkle of salt, to make paste)
1/3 cup extra-virgin olive oil
4 cups cubed stale Italian bread, cut into 3/4-inch cubes

Preheat the oven to 325 degrees F.

In a large bowl, combine all the ingredients, except the bread, until well combined. Adjust the seasoning, if needed. Add in the bread and mix well with your hands, tossing to coat all sides of cubes. Pour out onto a baking sheet and spread evenly. Bake in the oven for 20 to 30 minutes, turning after 10 minutes. Remove from the oven and let cool. Store in an airtight container.

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1 tablespoon cornstarch
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon sugar
1 crushed chicken bouillon cube
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin

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  • 1- 14 oz can diced tomatoes
  • 1- 10 oz can original Rotel
  • 1/2 small onion, roughly chopped
  • 1 clove garlic, peeled and smashed
  • 1/2-1 jalapeno, seeded or not (depends on how spicy you like it)
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • small to medium size handful of cilantro, washed
  • juice of 1 lime

Directions:

Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Serve with chips or over tacos.

The only thing I did different is that I used ½ cilantro, ½ parsley b/c I’m not a huge fan of cilantro.  Also, I had some jarred jalapeno slices that I chopped a few and threw in the blender with a splash of the juice from the jar.

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¼ cup broccoli in small florets

20 oz can bamboo strips

¼ cup celery, diced

¼ cup mushrooms, sliced

¼ cup napa, 1 inch slices

¼ cup baby corn

¼ cup peapod

¼ cup water chestnuts

¼ cup carrot, sliced

A few slices eggplant

3 tbsp vegetable oil

Red Curry Sauce (below)

In a wok or skillet, bring vegetable oil to high heat.  Add all vegetables and cook until almost tender.  Add red curry sauce and bring to a boil until ready to serve.  Serve on a platter and accompany with a serving bowl of white rice.

Red Curry Sauce

19 oz can coconut milk or half-and-half

6 tablespoons fish sauce

3 tablespoons sugar

3 tablespoons red curry paste

Blend curry and coconut milk or half-and-half until smooth and of uniform color.

Add fish sauce and sugar and stir until fully blended.

Pour mixture into a separate dish or pot until ready for use.  If half and half is used, this sauce can be stored in the refrigerator for 6 weeks before using or may be frozen if to be used within 6 months.

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1/3 cup butter or margarine

2 cups confectioner’s sugar

1 ½ tsp vanilla

2-4 Tbsp hot water

Melt butter.  Blend in sugar and vanilla.  Stir in water 1 Tbs ata time until proper consistency.  Spoon over cake.

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