Prepare the sauce ahead of time by placing
Ranchero Sauce: In a large skillet, heat
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
inutes more.
Whisk enchilada sauce and ranch dressing mix together
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
iquid while you start the ranchero sauce.
Bring 6 cups of
ell.
To Prepare Tomato Ranchero Sauce:Combine and puree the tomatoes
Prepare ranchero sauce (makes 4 cups - need about 1 cup for recipe):
lightly
Serve warm.
Bread Pudding Sauce Recipe.
Mix everything together and
nd cooked through.
Tahini Sauce.
Blend or Process Tahini
Spoon 1/2 cup enchilada sauce into a greased 13\" x
br>Directions for sauce:
This recipe makes enough sauce for about 2
he brisket with the espresso sauce on both sides, wherever the
br>My Note: Double the recipe because its going to go
Slice chicken into 5 thin strips, about 5 per breast.
Flatten with a Chinese cleaver or mallet.
Mash shrimp; add onions, lemongrass, salt and pepper and blend into a thick paste.
Lay ham strips on the chicken pieces; add a tsp of shrimp to each, and roll.
Secure with toothpicks.
Dip in cornstarch, then fry in oil in a skillet until golden brown.
Serve with my recipe for\"Nuoc Cham- Vietnamese Spicy Fish Sauce\" (recipe#25375).
Cut and chop cilantro, tomatoes, jalapenos and onions as much or as little as you desire.
Place all ingredients in pot, salt to taste and bring to a boil for about 5 minutes just enough to combine all the ingredients.
Place the sauce in glass jars (keeps sauce fresher in glass) the lid will seal if you store the sauce immediately after you boil the sauce.
Refrigerate, (stores for up to 6 months).
Another secret to keep your salsa fresher longer do not use metal to scoop out the sauce.
longside some Buttermilk Ranch Dippin' Sauce. (See Cook's Note).
In a medium saucepan, heat the oil over medium heat.
Add the onion, celery, bell pepper, and garlic and cook, covered, until vegetables are lightly browned, about 10 minutes.
Add the tomatoes with their juices, green chiles, Worcestershire sauce, parsley, paprika, oregano, and pepper and bring to a simmer.
Reduce the heat to low and simmer, uncovered, until slightly thickened and the tomato juices are almost evaporated, about 30 minutes Stir in the hot sauce.
Serve the sauce hot, warm, or at room temperature.
inutes or so until the sauce thickens slightly.
Pulse in
or 2 hours.
Prepare sauce by melting margarine in a