Rhubarb Sauce II
"Serve warm over vanilla ice cream or serve on the side with Rhubarb Muffins found on breadrecipe.com."
Ingredients
• 2 tablespoons unsalted butter
• 4 cups thinly sliced rhubarb
• 1/2 cup white sugar
Directions
1. In large skillet, melt butter over high heat. Stir in rhubarb and sugar and continue to cook, stirring constantly, until tender, 5 to 10 minutes. Serve warm.
- can delete the butter
- add strawberries next time.
- also substituted a cup of cranberries for the rhubard and added a splash of vanilla at the end of cooking.
Showing posts with label Salsas and Sauces. Show all posts
Showing posts with label Salsas and Sauces. Show all posts
Guacamole
Guacamole
Ingredients
• 3 Haas avocados, halved, seeded and peeled
• 1 lime, juiced - 3 t lime juice
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne
• 1/2 medium onion, diced
• 2 Roma tomatoes, seeded and diced
• 1 tablespoon chopped cilantro
• 1 clove garlic, minced
Directions
In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.
Ingredients
• 3 Haas avocados, halved, seeded and peeled
• 1 lime, juiced - 3 t lime juice
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne
• 1/2 medium onion, diced
• 2 Roma tomatoes, seeded and diced
• 1 tablespoon chopped cilantro
• 1 clove garlic, minced
Directions
In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.
Pomagranate Vinaigrette
Pomegranate Vinaigrette:
1/4 cup pomegranate molasses
1/2 lemon, juiced
2 tablespoons honey
2 tablespoons red wine vinegar
3/4 cup olive oil
Kosher salt and freshly ground black pepper
1/4 cup pomegranate molasses
1/2 lemon, juiced
2 tablespoons honey
2 tablespoons red wine vinegar
3/4 cup olive oil
Kosher salt and freshly ground black pepper
Basil Vinaigrette
INGREDIENTS FOR BASIL VINAIGRETTE:
1 tablespoon Dijon mustard
1 large egg yolk
2 shallots, chopped
1 clove garlic, chopped
1-1/2 cups extra virgin olive oil
1/4 cup fresh lemon juice
1/2 cup balsamic vinegar
1/2 cup minced fresh basil
salt
freshly ground pepper
1 tablespoon Dijon mustard
1 large egg yolk
2 shallots, chopped
1 clove garlic, chopped
1-1/2 cups extra virgin olive oil
1/4 cup fresh lemon juice
1/2 cup balsamic vinegar
1/2 cup minced fresh basil
salt
freshly ground pepper
Sweet and Sour Green Tomatoe Salsa
Sweet and Sour Green Tomato Salsa
Serve this down home version of tomatillo salsa with tortilla chips.
RECIPE INGREDIENTS
1 red bell pepper
2 1/2 cups chopped green tomato
1 tablespoon balsamic vinegar
1 teaspoon brown sugar
1/2 teaspoon salt
1/3 cup finely chopped sweet onion
1 garlic clove, minced
RECIPE METHOD
Preheat broiler.
Cut the bell pepper in half lengthwise, discarding seeds and membranes. Place the pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and finely chop.
Place the chopped green tomato, vinegar, sugar, and salt in a blender or food processor, and process until smooth.
Place the tomato mixture in a small saucepan; cook over medium-high heat 5 minutes or until liquid almost evaporates. Place in a small bowl; cool to room temperature. Add roasted pepper, onion, and garlic to tomato mixture; toss well.
Serve this down home version of tomatillo salsa with tortilla chips.
RECIPE INGREDIENTS
1 red bell pepper
2 1/2 cups chopped green tomato
1 tablespoon balsamic vinegar
1 teaspoon brown sugar
1/2 teaspoon salt
1/3 cup finely chopped sweet onion
1 garlic clove, minced
RECIPE METHOD
Preheat broiler.
Cut the bell pepper in half lengthwise, discarding seeds and membranes. Place the pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and finely chop.
Place the chopped green tomato, vinegar, sugar, and salt in a blender or food processor, and process until smooth.
Place the tomato mixture in a small saucepan; cook over medium-high heat 5 minutes or until liquid almost evaporates. Place in a small bowl; cool to room temperature. Add roasted pepper, onion, and garlic to tomato mixture; toss well.
Orange Salsa
Orange Salsa
A great side dish for any occasion.
Prep: 5 minutes
Refrigerate: 1 hour
Servings: Yields 1 1/2 cups
2 oranges, peeled and cut into 1/2-inch pieces
1 small red or while onion, chopped
1 jalapeno pepper, seeded and finely chopped
1/4 cup chopped fresh cilantro
2-3 Tbsp. fresh lime juice
2 Tbsp. olive oil
1/2 tsp. salt
1/2 tsp. dried oregano leaves
Combine all ingredients in non-metallic bowl and refrigerate at least one hour.
A great side dish for any occasion.
Prep: 5 minutes
Refrigerate: 1 hour
Servings: Yields 1 1/2 cups
2 oranges, peeled and cut into 1/2-inch pieces
1 small red or while onion, chopped
1 jalapeno pepper, seeded and finely chopped
1/4 cup chopped fresh cilantro
2-3 Tbsp. fresh lime juice
2 Tbsp. olive oil
1/2 tsp. salt
1/2 tsp. dried oregano leaves
Combine all ingredients in non-metallic bowl and refrigerate at least one hour.
Mango Salsa
Mango Salsa
Serving for 4
1 ripe mango, peeled and diced
1 small red bell pepper, seeded and diced
1 jalopeño or serrano, seeded and finely chopped
1 in. ginger root, grated or mixed ( I used powder)
¼ seedless cucumber, peeled and chopped
2 t chives, chopped or fresh
1 lime, juice ( I used lime juice)
Be sure to wear either disposable gloves or wash your hands very well after handling the hot peppers.
This is great with any fish.
Serving for 4
1 ripe mango, peeled and diced
1 small red bell pepper, seeded and diced
1 jalopeño or serrano, seeded and finely chopped
1 in. ginger root, grated or mixed ( I used powder)
¼ seedless cucumber, peeled and chopped
2 t chives, chopped or fresh
1 lime, juice ( I used lime juice)
Be sure to wear either disposable gloves or wash your hands very well after handling the hot peppers.
This is great with any fish.
Mango Chile Salsa
Mango Chile Salsa:
3 mangoes, peeled, pitted, and chopped
1 small red bell pepper, seeded and minced
1/2 large red onion, minced
2 tablespoons minced fresh cilantro
1 serrano chile pepper, seeded and minced
1/4 cup fresh lime juice
1/4 cup fresh pineapple juice
Combine mangoes, bell pepper, onion, cilantro, and serrano pepper. Stir in lime juice and pineapple juice. Blend well.
Yields 1 cup.
3 mangoes, peeled, pitted, and chopped
1 small red bell pepper, seeded and minced
1/2 large red onion, minced
2 tablespoons minced fresh cilantro
1 serrano chile pepper, seeded and minced
1/4 cup fresh lime juice
1/4 cup fresh pineapple juice
Combine mangoes, bell pepper, onion, cilantro, and serrano pepper. Stir in lime juice and pineapple juice. Blend well.
Yields 1 cup.
Southeast Asian Pesto
Southeast Asian Pesto:
2 or 3 large cloves garlic
1/2 cup coarsely chopped fresh ginger
1/4 cup sliced fresh lemongrass, fleshy part only
1/2 cup chopped green onions
1/2 cup chopped fresh basil
1/2 cup chopped fresh parsley
1/2 cup chopped fresh cilantro
1/2 to 1 teaspoon chopped fresh jalapeno
1/2 cup toasted nuts of choice
1/4 to 1/3 cup rice vinegar
1 teaspoon salt
2/3 to 3/4 cup olive oil
2 teaspoons sesame oil
Process garlic, ginger, lemongrass, green onions, basil, parsley, cilantro, jalapeno, nuts, vinegar, and salt in a food processor until smooth. Add oils gradually, using only enough to allow herbs and vegetables to become a smooth paste. Cover and refrigerate. Bring to room temperature before serving.
Yields 3 cups.
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2 or 3 large cloves garlic
1/2 cup coarsely chopped fresh ginger
1/4 cup sliced fresh lemongrass, fleshy part only
1/2 cup chopped green onions
1/2 cup chopped fresh basil
1/2 cup chopped fresh parsley
1/2 cup chopped fresh cilantro
1/2 to 1 teaspoon chopped fresh jalapeno
1/2 cup toasted nuts of choice
1/4 to 1/3 cup rice vinegar
1 teaspoon salt
2/3 to 3/4 cup olive oil
2 teaspoons sesame oil
Process garlic, ginger, lemongrass, green onions, basil, parsley, cilantro, jalapeno, nuts, vinegar, and salt in a food processor until smooth. Add oils gradually, using only enough to allow herbs and vegetables to become a smooth paste. Cover and refrigerate. Bring to room temperature before serving.
Yields 3 cups.
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Molasses-Mustard Glaze for Ham
Molasses-Mustard Sauce
This rich, deep-flavored sauce with its slightly sweet taste is the perfect backdrop to the salty ham.
1/2 to 1 1/2 cups reduced-sodium chicken broth
1 tablespoon molasses
1 tablespoon packed dark brown sugar
1 tablespoon Dijon mustard
1/4 teaspoon freshly ground pepper
1 tablespoon cornstarch
1 tablespoon water
1. After removing ham from oven, scrape up any browned bits from bottom of pan; stir into pan juices. Pour into 4-cup glass measuring cup. Remove and discard any fat on surface of pan juices; add enough broth to measure 2 cups. Pour into medium saucepan, straining first if desired.
2. Stir in molasses, brown sugar, mustard and pepper; bring to a boil over high heat. In small bowl, stir together cornstarch and water; stir into sauce. Bring to a boil, stirring constantly. Reduce heat to medium; boil until slightly thickened.
2 cups (enough for half ham)
This rich, deep-flavored sauce with its slightly sweet taste is the perfect backdrop to the salty ham.
1/2 to 1 1/2 cups reduced-sodium chicken broth
1 tablespoon molasses
1 tablespoon packed dark brown sugar
1 tablespoon Dijon mustard
1/4 teaspoon freshly ground pepper
1 tablespoon cornstarch
1 tablespoon water
1. After removing ham from oven, scrape up any browned bits from bottom of pan; stir into pan juices. Pour into 4-cup glass measuring cup. Remove and discard any fat on surface of pan juices; add enough broth to measure 2 cups. Pour into medium saucepan, straining first if desired.
2. Stir in molasses, brown sugar, mustard and pepper; bring to a boil over high heat. In small bowl, stir together cornstarch and water; stir into sauce. Bring to a boil, stirring constantly. Reduce heat to medium; boil until slightly thickened.
2 cups (enough for half ham)
Jezebel Sauce
1 15 oz can crushed pineapple - drained
1 (10-ounce) jar apricot all fruit preserves
3 tablespoons dry mustard
1/2 cup prepared horseradish, from dairy aisle
1 teaspoon black pepper
Combine all ingredients. Chill at least 4 hrs. Can be kept for up to a month.
Good w/ any meat or can be used as an appetizer. Serve over a ball of cheese.
1 (10-ounce) jar apricot all fruit preserves
3 tablespoons dry mustard
1/2 cup prepared horseradish, from dairy aisle
1 teaspoon black pepper
Combine all ingredients. Chill at least 4 hrs. Can be kept for up to a month.
Good w/ any meat or can be used as an appetizer. Serve over a ball of cheese.
Simple Tomato Sauce
Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Yield: 6 cups
User Rating:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
4 tablespoons unsalted butter, optional
In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Yield: 6 cups
User Rating:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
4 tablespoons unsalted butter, optional
In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
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