Ingredients:
1 can (8 oz) tomato sauce
2 Tsp fresh basil or 1 Tsp dried
2 Tsp fresh parsley or 1 Tsp dried
1/4 Tsp fennel seed
1/4 Tsp garlic powder
1/4 Tsp salt
1/8 Tsp sugar
Directions:
Combine all ingredients in a small saucepan. Simmer for 15 minutes and set aside.
Makes about 1 cup (enough for a 12" pizza)
Recipe from: UNKNOWN
Showing posts with label sauces - - gluten-free. Show all posts
Showing posts with label sauces - - gluten-free. Show all posts
Tuesday, January 12, 2010
Spiced Pumpkin Butter
Ingredients:
4 cups Pumpkin Puree, or two 15-oz. cans pumpkin
1-1/4 cups pure maple syrup
1/2 cup apple juice
2 Tbsp. lemon juice
2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. salt
Chopped hazelnuts (optional)
Directions:
1. In 5-quart Dutch oven combine all ingredients except nuts. Bring to boiling; reduce heat. Cook, uncovered, over medium heat, stirring frequently, 25 minutes or until thick. (If mixture spatters, reduce heat to medium-low). Remove from heat; cool.
2. Ladle into jars or freezer containers, leaving 1/2-inch headspace. Cover; store in refrigerator up to 1 week or freezer up to 6 months.
3. To serve, top with chopped nuts.
Makes 4-1/2 cups (36, two- tablespoon servings)
Recipe from: Better Home & Gardens magazine - October 2009
Monday, January 11, 2010
Quick Mole Sauce
Ingredients:
2 Tbsp pumpkin seeds
1 Tsp sesame seeds
1 medium onion, chopped
2 cloves garlic, minced
1 Tbsp olive oil
2-3 Tsp chili powder or hot chili powder
1/2 Tsp ground cumin
1/4 Tsp ground cinnamon
1 cup barbecue sauce or hot-style barbecue sauce
1/2 oz bittersweet chocloate, chopped
hot pepper sauce (optional)
**Hot 2 Tsp chili powder
**Hotter 3 Tsp hot chili powder
**Hottest 4 Tsp hot chili powder + hot-style BBQ sauce
Directions:
1. In a large dry skillet over medium heat toast pumpkin and sesame seeds 2 to 3 minutes or until toasted. Remove from skillet.
2. In same skillet cook onion and garlic in hot oil 3 minutes or until tender. Stir in chili powder, cumin, and cinnamon. Cook 1 minute more or until fragrant. Stir in barbecue sauce, chocolate, and hot pepper sauce. Bring to boiling; reduce heat. Simmer until chocolate is melted. Cool slightly.
3. Transfer onion mixture and toasted seeds to blender or food processor. Cover and blend or process until smooth. Thin with water if needed; cool.
Makes 1-1/2 cups.
* Store any remaining sauce, covered, in the refrigerator for up to 5 days.
Recipe from: Better Homes & Gardens magazine - July 2009
2 Tbsp pumpkin seeds
1 Tsp sesame seeds
1 medium onion, chopped
2 cloves garlic, minced
1 Tbsp olive oil
2-3 Tsp chili powder or hot chili powder
1/2 Tsp ground cumin
1/4 Tsp ground cinnamon
1 cup barbecue sauce or hot-style barbecue sauce
1/2 oz bittersweet chocloate, chopped
hot pepper sauce (optional)
**Hot 2 Tsp chili powder
**Hotter 3 Tsp hot chili powder
**Hottest 4 Tsp hot chili powder + hot-style BBQ sauce
Directions:
1. In a large dry skillet over medium heat toast pumpkin and sesame seeds 2 to 3 minutes or until toasted. Remove from skillet.
2. In same skillet cook onion and garlic in hot oil 3 minutes or until tender. Stir in chili powder, cumin, and cinnamon. Cook 1 minute more or until fragrant. Stir in barbecue sauce, chocolate, and hot pepper sauce. Bring to boiling; reduce heat. Simmer until chocolate is melted. Cool slightly.
3. Transfer onion mixture and toasted seeds to blender or food processor. Cover and blend or process until smooth. Thin with water if needed; cool.
Makes 1-1/2 cups.
* Store any remaining sauce, covered, in the refrigerator for up to 5 days.
Recipe from: Better Homes & Gardens magazine - July 2009
Wednesday, January 6, 2010
Wild Mushroom Sauce
Ingredients:
3 Tbsp olive oil
12 oz shiitake or porcini mushrooms, sliced
6 oz cremini or button mushrooms, sliced
1-1/2 cups sliced green onions
1 Tbsp dried basil leaves
1 Tsp dried thyme leaves
3 cups vegetable broth, divided
1-1/2 Tbsp cornstarch
2 Tbsp minced parsley
1/2 Tsp salt
Couple dashed hot pepper sauce (optional)
Directions:
Heat oil in large skillet over medium heat until hot. Add mushrooms, green onions, basil and thyme; cook and stir 5 minutes or until mushrooms release liquid. Continue until mushrooms have darkened and all liquid has evaporated - about 10 minutes, stirring occasionally. Add 2-3/4 cups broth; bring to a boil.
Reduce heat to medium-low and simmer, uncovered, 10-12 minutes or until broth is reduced by one-third. Return liquid to boil.
Combine cornstarch and remaining 1/4 cup broth in small cup and whisk. Add to mushroom mixture. Boil, stirring constantly, 1 to 2 minutes or until thickened. Stir in parsley, salt, and pepper sauce.
Makes about 3 cups.
Recipe from: UNKNOWN
3 Tbsp olive oil
12 oz shiitake or porcini mushrooms, sliced
6 oz cremini or button mushrooms, sliced
1-1/2 cups sliced green onions
1 Tbsp dried basil leaves
1 Tsp dried thyme leaves
3 cups vegetable broth, divided
1-1/2 Tbsp cornstarch
2 Tbsp minced parsley
1/2 Tsp salt
Couple dashed hot pepper sauce (optional)
Directions:
Heat oil in large skillet over medium heat until hot. Add mushrooms, green onions, basil and thyme; cook and stir 5 minutes or until mushrooms release liquid. Continue until mushrooms have darkened and all liquid has evaporated - about 10 minutes, stirring occasionally. Add 2-3/4 cups broth; bring to a boil.
Reduce heat to medium-low and simmer, uncovered, 10-12 minutes or until broth is reduced by one-third. Return liquid to boil.
Combine cornstarch and remaining 1/4 cup broth in small cup and whisk. Add to mushroom mixture. Boil, stirring constantly, 1 to 2 minutes or until thickened. Stir in parsley, salt, and pepper sauce.
Makes about 3 cups.
Recipe from: UNKNOWN
Pesto-like Sauce
Ingredients:
12 oz jar roasted peppers
1 small clove garlic
balsamic vinegar
olive oil
Directions:
Drain jar of roasted peppers. Pulse pepper and garlic in a food processor until smooth.
Add 1 tablespoon each balsamic vinegar & olive oil & process to blend.
Makes 3/4 cup sauce.
How to use:
-Spoon over grilled chicken breast or london broil.
-Toss with cold pasta and basil for a quick salad.
- Top baked, sauteed or grilled fish with it.
- Spice it up with a few dashes of hot pepper sauce & serve with shrimp.
Recipe from: UNKNOWN
12 oz jar roasted peppers
1 small clove garlic
balsamic vinegar
olive oil
Directions:
Drain jar of roasted peppers. Pulse pepper and garlic in a food processor until smooth.
Add 1 tablespoon each balsamic vinegar & olive oil & process to blend.
Makes 3/4 cup sauce.
How to use:
-Spoon over grilled chicken breast or london broil.
-Toss with cold pasta and basil for a quick salad.
- Top baked, sauteed or grilled fish with it.
- Spice it up with a few dashes of hot pepper sauce & serve with shrimp.
Recipe from: UNKNOWN
Tuesday, January 5, 2010
Enchilada Sauce
Ingredients:
28 oz can crushed tomatoes
1-1/2 cups broth
1 Tbs olive oil
2 cloves garlic, minced or pressed
1/2 onion, minced or a few scallions
a few dashes hot sauce (to taste)
2 pinches kosher salt
1 Tsp cumin
1 Tsp chili powder
Directions:
Saute onion & garlic in olive oil over medium heat. When they have softened, add other ingredients.
Simmer for about 30 minutes, then adjust spices to taste.
Recipe from: "ourgaggleofgirls" blog - 10/4/08
28 oz can crushed tomatoes
1-1/2 cups broth
1 Tbs olive oil
2 cloves garlic, minced or pressed
1/2 onion, minced or a few scallions
a few dashes hot sauce (to taste)
2 pinches kosher salt
1 Tsp cumin
1 Tsp chili powder
Directions:
Saute onion & garlic in olive oil over medium heat. When they have softened, add other ingredients.
Simmer for about 30 minutes, then adjust spices to taste.
Recipe from: "ourgaggleofgirls" blog - 10/4/08
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