To make the green sauce, combine garlic, spinach, herbs, lemon
uart remains;reserve for sauce.
For Sauce :
Combine all ingredients
elt.
To make the sauce: add basil, parsley, capers, pignoli
Break up avocado slices.
Mix slowly at first in open bowl and then blend all ingredients until smooth.
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
Sauce: place all sauce ingredients into blender or food
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.
salt and pepper, basil, and green chiles to shredded chicken.
Blend green chilies, water, bouillon cube and romaine until pureed.
Heat 2 tablespoons of oil in skillet.
Simmer chili mixture until slightly thickened, about 3 minutes.
Stir often. Mix cottage cheese with 1 cup Jack cheese, cilantro and spices. Fry tortillas in lightly oiled skillet until softened.
Fill each with cheese mixture and roll.
Pour 2/3 of green sauce into an 11 x 7-inch baking dish and place enchiladas in sauce.
Top with remaining sauce and 1 cup grated Jack cheese.
Bake for 15 to 20 minutes at 400\u00b0.
Mash garlic, parsley, flour and oregano in a food processor. Add the oil, water and vinegar little by little and process. Season fish with salt, black pepper and lime juice. Place some of the green sauce on a baking dish with some of the fish on top. Pour lime juice over the fish.
Continue adding layers of sauce, fish and lime juice.
End with fish on top.
Heat
oil
in
large
saucepan.
Add
onion and garlic; cook, covered,
over
low
heat for about 5 minutes.
Uncover pan, stir in\tcumin and black pepper.
Saute for 2 to 3 additional
minutes. Add
oregano,
potatoes,
green
chilies and chicken broth. Optional jalapenos or Green Sauce can be added at
this time. Bring to boil.
Cover and simmer slowly for 45 minutes.
Serve very
hot
with shredded Monterey Jack cheese sprinkled on top, if desired.
Roast Serranos over open flame or in oven on broil.
Bag or wrap in plastic to loosen skins.
Remove pepper skins.
Place all ingredients into blender.
Puree for 5 minutes until it is smooth and creamy.
Chill 2 hours.
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).
blender along with the green chiles, olives, jalapeno, and lime
inute.
Saute onion and green pepper in olive oil at
GINGER-SCALLION SAUCE RECIPE INSTRUCTIONS: Combine the ginger, scallions&
an enchilada sauce to skillet.
Add chicken, olives and green chilies
Drizzle with Garlic-Soy Dipping Sauce. Garnish with cherry tomatoes and
CHICKEN RECIPE: In a large bowl, combine
our 1 can of enchilada sauce in a 9by13 inch baking