roasted tomato sauce
roasted tomato sauce
Roasted Tomato Sauce
Makes 4 1/2 cups.
3 pounds tomatoes (as ripe as possible)
1/4 cup pure olive oil
6 to 8 large garlic cloves, peeled
1 cup fresh basil leaves or 1/2 cup fresh oregano
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Preheat oven to 325 degrees F.
Peel tomatoes by dipping them in boiling water for 30 to 40 seconds; slip off the skins. Remove cores. Cut tomatoes in half around the middle and squeeze out seeds. Quarter tomatoes and place them in a baking pan lined with foil. Put remaining ingredients over the tomatoes and bake for 2 to 3 hours, or until tomatoes collapse, become saucy, begin to lose moisture and turn slightly brown. Stir the mixture occasionally to break up. (As moisture cooks out, volume decreases.)
When the tomatoes have been reduced to a chunky sauce, remove from oven. Run through the food processor or use in chunky form.
We owe something to extravagance, for thrift and adventure seldom go hand in hand. — Jennie Jerome Churchill
sauces | Comments Offcucumber cream sauce
cucumber cream sauce
Cucumber Cream Sauce
Serve this with salmon loaf or salmon patties.
1/2 cucumber
1/2 cup sour cream
1 tablespoon lemon juice
1 teaspoon grated onion
1/4 teaspoon pepper
Peel and seed cucumber. Grate enough cucumber to measure 1/2 cup. Combine grated cucumber and remaining ingredients, stirring well. Cover and chill.
Makes about 1 cup.
I have not lost my mind - its backed up on disk somewhere. — Unknown
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key lime hollandaise sauce
key lime hollandaise sauce
Key Lime Hollandaise Sauce
6 egg yolks
1 1/2 tablespoons hot water
20 fluid ounces clarified butter
2 tablespoons Key lime luice, or more if needed
Pinch of salt
Cayenne pepper or Tabasco sauce, to taste
Combine egg yolks and hot water in a bowl and thicken over simmering water, whipping constantly. (Adding a little bit of the lime juice at this point will make the mixture more stable and less liable to "break.") When eggs are a smooth custard, remove from heat. Slowly add warm clarified butter, whipping constantly. Add Key lime juice, salt and cayenne pepper. Adjust flavor and consistency.
Be on your guard against a silent dog and still water. — Latin Proverb
sauces | Comments Offspicy bean salsa
spicy bean salsa
Spicy Bean Salsa
1 (15 1/2 ounce) can black-eyed peas, drained
1 (15 ounce) can black beans, drained
1 (15 ounce) can whole kernel or shoepeg corn, drained
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup finely chopped jalape?o peppers
1 (14 1/2 ounce) can diced tomatoes, undrained
1/2 teaspoon garlic salt
1 (8 ounce) bottle Italian salad dressing
Tortilla chips (optional)
In large glass bowl, combine all ingredients except tortilla chips; mix well. Cover and refrigerate several hours or overnight to blend flavors.
Serve as a side dish or with tortilla chips as an appetizer.
All men think all men are mortal but themselves. — Edward Young
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cream cheese-chive sauce
cream cheese-chive sauce
Cream Cheese-Chive Sauce
8 ounces cream cheese, cubed
1/2 cup milk
1 tablespoon chopped chives
1 teaspoon lemon juice
1/4 teaspoon garlic salt
Combine cheese and milk in saucepan; stir over low heat until smooth. Stir in remaining ingredients. Serve over hot cooked potatoes, green beans, broccoli or asparagus.
Inquisitiveness and strength make me want to rise above my valley-bound brothers. I must reach the summit to see the truth. — Delores Seats
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curry sauce for shrimp
curry sauce for shrimp
Curry Sauce for Shrimp
1 (8 ounce) carton sour cream
1/3 cup mayonnaise
1 teaspoon grated onion
1 teaspoon curry powder
1 teaspoon lemon juice
1/4 teaspoon Worcestershire sauce
1/8 teaspoon Tabasco sauce
Mix all ingredients together in small glass or plastic bowl. Cover bowl and refrigerate for several hours before serving.
It is important to make this several hours ahead of time or even a day or 2 in advance.
Yields 1 cup.
You are forgiven for your happiness and your successes only if you generously consent to share them. — Albert Camus
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cheesy vegetable sauce
cheesy vegetable sauce
Cheesy Vegetable Sauce
1/2 cup shredded Cheddar cheese
1/2 cup sour cream
1/4 cup butter or margarine
2 tablespoons chopped fresh parsley
1/2 teaspoon garlic powder
Combine all ingredients in a 1-quart glass bowl. Microwave at MEDIUM-HIGH (70% power) for 2 minutes or until cheese melts, stirring at 1-minute intervals with a wire whisk. Serve sauce over baked potatoes or other vegetables.
Makes 1 cup.
Its not the size of the dog in the fight, its the size of the fight in the dog. — Mark Twain
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quick and easy cheddar cheese sauce
quick and easy cheddar cheese sauce
Quick and Easy Cheddar Cheese Sauce
Posted by bettyboop50 at recipegoldmine.com 6/19/01 5:09:11 am
1 (10 3/4 ounce) can Cheddar cheese soup
1/4 cup milk
In 1-quart saucepan, combine soup and milk. Over low heat, heat through, stirring often.
Serve over hot cooked vegetables, French fries or omelets.
Makes about 1 1/2 cups sauce.
Great men of action … never mind on occasion being ridiculous in a sense it is part of their job, and at times they all are. A prophet or an achiever must never mind an occasional absurdity, it is an occupational risk. — Oswald Mosley
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wine court bouillon
wine court bouillon
Wine Court Bouillon
Use this to poach fish; save to use in soup.
8 cups cold water
4 cups dry white wine
2 large onions, peeled and chopped
2 carrots, peeled and chopped
2 ribs celery, chopped
Bouquet garni
2 tablespoons salt
1/2 teaspoon black peppercorns
In a saucepan, combine the water, wine, onions, carrots, celery, bouquet garni and salt. Simmer for about 25 minutes.
Add peppercorns and simmer for an additional 10 minutes. (Peppercorns tend to turn Court Bouillon bitter if they cook too long.) Let liquid cool, then strain.
Makes about 10 servings.
Be like a postage stamp. Stick to one thing until you get there. — Josh Billings
sauces | Comments Offsauce bearnaise
sauce bearnaise
Sauce Bearnaise
4 tablespoons white wine vinegar
2 tablespoons dried tarragon
1/4 cup finely chopped shallots or scallions
1/2 teaspoon salt
Freshly-ground pepper
3 tablespoons water
3 egg yolks
1/2 pound butter
In a heavy nonreactive saucepan place the vinegar, tarragon, shallots, salt and pepper. Bring to a boil and cook down until moisture almost disappears. Add water and egg yolks and stir briskly with a wire whisk over low heat until the sauce has thickened to the consistency of mayonnaise. In another saucepan, melt butter. Cool butter to the touch and slowly, in a thin stream, add to the yolk mixture. Sauce should be warm, not hot.
If a man harbors any sort of fear, it … makes him landlord to a ghost. — Lloyd Douglas
