Saturday, February 21, 2009

Recipes: Condiments & "Canned Items"

Ranch Dressing
1 cup mayo
1/2 cup sour cream
1/2 cup milk
1/2 tsp. dried dill weed
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. sea salt
1/8 tsp. ground pepper
Mix together, and it's done!

2-3 ripe tomatoes (we usually use 2 large tomatoes, and a can of diced... it helps make it really juicy)
1 medium yellow onion
1-2 jalapenos
2 cloves of garlic
1 sm. bunch of cilantro
The juice of 1 lime
1/2 teaspoon sea salt
Throw it all in a food processor and pulse until you have the consistency that you like.

Enchilada Sauce
1 cup tomato sauce
3 medium size tomatoes, peeled and chopped
1 onion, peeled and chopped
4 oz can diced mild green chiles
1/2 bunch cilantro

Mix all ingredients in blender or food processor.

White Sauce
1 1/2 tbsp butter
1 1/2 tbsp flour
1 cup liquid (broth, milk, or equal parts)

In heavy saucepan, melt butter over low heat. Blend in flour a little at a time, stirring constantly with a wooden spoon until butter and flour bubble. Cook for 2 minutes, still stirring, until mixture is smooth. Remove from heat and set aside for a minute until bubbling has stopped. Add liquid and beat vigorously with a wire whisk until sauce is completely blended and without lumps. Return to moderate heat and stir with whisk until sauce comes to a boil. Simmer for 1 minute and cover until read to serve.``

Cream of Chicken Soup
  • 1 1/2 cups chicken broth*
  • 1/2 teaspoon poultry seasoning
  • 1/4 teaspoon onion powder**
  • 1/4 teaspoon garlic powder***
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon salt (or less; taste to test)
  • 1/4 teaspoon parsley
  • dash of paprika
  • 1 1/2 cups milk
  • 3/4 cup flour
1. In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).
2. In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.

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