7thSpace tasty Recipes

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  Adobo

Adobo 4 large ancho chiles1/8 teaspoon cumin seed1/8 teaspoon Mexican oregano1/8 teaspoon thyme1 tablespoon salt2 cloves garlic, peeled1/2 cup mild white vinegar Toast the chiles lightly, turning them from time to time so they do not burn. Slit them open and remove the seeds and veins. Put the ...

 


Apricot Mustard Sauce Submitted to RGM by Gil (I LOVE TO COOK) Ehret 1/2 cup apricot preserves2 tablespoons Dijon-style mustard Force the preserves through a fine sieve into a small bowl and stir in the mustard. Transfer the sauce to a portable container and serve at room temperature. Yield: 1/2 ...

 


Avocado Hot Sauce 4 serrano chiles, stems and seeds removed, chopped3 teaspoons liquid hot sauce2 avocados, peeled and pitted2 tablespoons chopped onion1/2 teaspoon chopped garlic Place all ingredients in a blender and purée until smooth. ...

 


Bay Leaf Sauce Use as a sauce for chicken or ham. 3/4 cup brown sugar2 tablespoons flourJuice of 1 lemon6 bay leaves1 cup water Combine ingredients and cook slowly for 15 minutes. Strain. Makes 1 1/2 cups. ...

 


"Big Mac" Hamburger Sauce This tastes just like the sauce you get on your hamburgers at the golden arches. 1/3 cup creamy French dressing1 cup mayonnaise1/4 cup sweet pickle relish1 tablespoon granulated sugar1 teaspoon dried onion1/4 teaspoon pepper Mix all ingredients together well. ...

 


Black Bean Drizzle 1 cup drained warm cooked black beans3/4 cup bean broth or water, warmed2 teaspoons Chipotles en Adobe Purée3/4 teaspoon salt Purée all ingredients in a blender until very smooth. Taste and adjust the seasoning. Force purée through a fine-meshed sieve with the back of a large ...

 


Bloody Mary Sauce 3/4 cup catsup1 tablespoon prepared horseradishJuice of 1 lime1 teaspoon Worcestershire sauce2 dashes Tabasco sauce Mix all ingredients together, then store in refrigerator. Makes 1 cup. ...

 


Caribe Honey Serve this over biscuits or sopaipillas. It is also a wonderful glaze for meats. 1/4 cup crushed Caribe chilesWater2 cups desert honey Simmer chiles in a small amount of water until the pulp becomes soft and slides off the peel, about 30 minutes. Strain and stir pulp into honey that ...

 

  Catsup

Catsup 1 gallon tomato juice3 to 4 cups vinegar3 cups granulated sugar2 tablespoons salt1 teaspoon black pepper1/4 teaspoon red cayenne pepper (optional)1 teaspoon cloves4 teaspoons cinnamon Place in large heavy kettle. Tie cloves and cinnamon in a cloth bag and add to juice. Cook over high heat ...

 


Champagne Mustard 2 cups champagne1 cup chopped onion2 cloves garlic, minced4 ounces dry mustard2 tablespoons honey1 tablespoon vegetable oil2 teaspoons saltFew drops hot pepper sauce Combine wine, onion and garlic in small saucepan; heat to boiling, turn down heat and simmer 5 minutes. Cool and ...

 




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