Ingredients:
1/2 lb tomatillos, husked
1 serrano or jalepeno pepper
1/4 cup chopped cilantro
1 TBSP fresh lime juice
1/2 avocado (if you want a creamier salsa, you can use the entire avocado)peeled
3/4 teaspoon salt
Directions:
1. Place tomatillos and pepper in dry cast iron skillet and place over medium heat
2. Blister the tomatillos and pepper, turning frequently to get all the sides
3. Remove from heat once the tomatillos are a bit soft
4. Put the lime juice in a blender
5. Slice the pepper, removing the stem and seeds (if you want spicy salsa, keep some seeds)
6. Add tomatillos, pepper and 1/2 the salt to blender and blend
7. Add avocado and the other half the salt to blender and blend
8. Add cilantro and blend until everything is completely blended
Yields: 3/4 cup
Our newest recipe post...
9/10/07
Chimichurri Sauce
note: this recipe makes a huge batch of Chimichurri
Ingredients:
1 white onion
2 cups chopped garlic
4 bunches parsley
2 pinches oregano
dash of red wine vinegar
large dash lemon juice
4 cups vegetable oil
salt/black pepper to taste
Directions:
1. Put vegetable oil in the freezer for 15-20 minutes before beginning
2. Take oil out of freezer and blend all ingredients until they are pureed together
Ingredients:
1 white onion
2 cups chopped garlic
4 bunches parsley
2 pinches oregano
dash of red wine vinegar
large dash lemon juice
4 cups vegetable oil
salt/black pepper to taste
Directions:
1. Put vegetable oil in the freezer for 15-20 minutes before beginning
2. Take oil out of freezer and blend all ingredients until they are pureed together
Thumbprint Cookies
Ingredients:
1/2 lb Margarine
2 1/2 cups Flour
1 cup Sugar
1 shot any type of Liquor (I like Chambord)
1 tsp vanilla extract
Jam or jelly (your favorite)
Directions:
*Preheat oven to 350
1. Cream butter and sugar
2. Add Flour little by little, continuing to mix
3. Add liquor and vanilla and continue to mix until batter is creamy (no lumps)
4. Scoop out one inch balls of batter and roll into neat spheres, arranging onto ungreased cookie sheet, leaving room between each sphere
5. Press thumb into center of each sphere so that cookie is flatter, but has a nice well in the center
6. Scoop jam into the center of each cookie so that it just fills the well in the center
7. Put in the oven at 350 for 15 minutes
8. Allow to cool before trying to move cookies from baking sheet
1/2 lb Margarine
2 1/2 cups Flour
1 cup Sugar
1 shot any type of Liquor (I like Chambord)
1 tsp vanilla extract
Jam or jelly (your favorite)
Directions:
*Preheat oven to 350
1. Cream butter and sugar
2. Add Flour little by little, continuing to mix
3. Add liquor and vanilla and continue to mix until batter is creamy (no lumps)
4. Scoop out one inch balls of batter and roll into neat spheres, arranging onto ungreased cookie sheet, leaving room between each sphere
5. Press thumb into center of each sphere so that cookie is flatter, but has a nice well in the center
6. Scoop jam into the center of each cookie so that it just fills the well in the center
7. Put in the oven at 350 for 15 minutes
8. Allow to cool before trying to move cookies from baking sheet
Key Lime Pie
Ingredients:
Graham Cracker crust (either premade or use the recipe on the side of the graham cracker crust box)
6 oz. key lime juice
2 cans sweetened condensed milk
2 eggs
Directions:
*preheat oven to 350
1. Whisk Eggs
2. Add in milk slowly as you continue to whisk
3. Add in Key lime juice as you continue to whisk
4. Pour mixture into pie crust
5. Bake at 350 for 15 minutes or until solid
Graham Cracker crust (either premade or use the recipe on the side of the graham cracker crust box)
6 oz. key lime juice
2 cans sweetened condensed milk
2 eggs
Directions:
*preheat oven to 350
1. Whisk Eggs
2. Add in milk slowly as you continue to whisk
3. Add in Key lime juice as you continue to whisk
4. Pour mixture into pie crust
5. Bake at 350 for 15 minutes or until solid
Peanut Sesame Sauce
Ingredients:
3 TBSP Sesame oil
1 inch Piece ginger finely minced (or pureed)
1/3 cup Peanut butter
1/4 cup Soy sauce
1/4 cup Water
1 TBSP Vinegar
1 TBSP Vegetable oil
2 TBSP Sugar
1/2 tsp Red Pepper flakes
Combine all ingredients over low-medium heat until completely mixed
3 TBSP Sesame oil
1 inch Piece ginger finely minced (or pureed)
1/3 cup Peanut butter
1/4 cup Soy sauce
1/4 cup Water
1 TBSP Vinegar
1 TBSP Vegetable oil
2 TBSP Sugar
1/2 tsp Red Pepper flakes
Combine all ingredients over low-medium heat until completely mixed
Subscribe to:
Posts (Atom)