Ingredients
28-oz. can tomatoes
1 small onion
2-4 T. cilantro
Jalapeno pepper slices
2 T. lime or lemon
2 T. olive oil
salt to taste
Preparation
Throw everything in the mixer and blend briefly (do not puree!). The salsa
tastes best if you let it set an hour before serving
Ingredients
¾ cup butter
1 cup brown sugar
1 cup soy sauce
1 tsp dry mustard
¾ cup water
1 tsp hot crushed pepper
2 lb. chicken wings
Preparation
Combine all ingredients in small saucepan and pour over chicken wings.
Marinate in refrigerator for at least 2 hours (best when overnight). Bake at
350°F for 2-3 hours.
Ingredients
1 cup Dijon Mustard
1 cup dry white wine
¾ cup olive oil
¼ cup honey
1 clove garlic, minced
2 T soy sauce
Zutaten
Crème fraîche
Schlagsahne
8 Kräuter
Soja Soße
Maggi
Salz und Pfeffer
Zubereitung
Crème Fraîche mit Sahne einmischen, würzen nach Geschmack
Ingredients
125 g Butter
3 T. finely chopped herbs (parsley, estragon, chervil, cress, chives)
Salt
Pepper
Lemon juice
Worcestershire sauce
Mustard
Preparation
Beat the butter until soft. Chop the herbs very finely (you can use any
combination that you´d like) and stir into the butter. Add salt and pepper, and
taste with a few drops of lemon juice, Worcestershire sauce, and a bit of
mustard.
Use on bread, or especially delicious, spread on thick grilled steaks when still
warm.
Makes approx. 1 cup
Ingredients
50 g basil (also frozen)
2 garlic cloves, coarsely chopped
50 g pine nuts (optional)
80 ml olive oil
50 g grated parmesan
salt and freshly ground pepper
Preparation
Using a blender or food processor, blend the basil, garlic, and pine nuts to
make a coarse paste. With the motor running, gradually add the olive oil in a
thin steady stream and blend until quite smooth. Add the grated cheese and
process briefly. Season with salt and pepper to taste. Store the pesto in a
screw-top jar in the refridgerator for up to 2 weeks. Cover with a little extra
olive oil if necessary. Also freezes well.
Zutaten
200 g getrocknete Tomaten
1 l Wasser
5 El Balsamico-Essig
2 Knoblauchzehen
25 g gefrorenes Basilikum (1 Packung)
100 ml Olivenöl
2 El geriebener Parmesan
Zubereitung
Die getrockneten Tomaten in Wasser mit Balsamico-Essig bei 80°C für ca 40
Minuten ziehen und kurz hinterher abtropfen lassen. Die weichen Tomaten pürieren
mit Knoblauch, Basilikum und Parmesan. Olivenöl zufügen und mitpürieren.
Ingredients
3 tbs White Sesame Seeds
1/3 cup Soy Sauce
2 tbs Green Onion (chopped)
1 tbs Cider Vinegar
2 tsp Ginger (finely chopped)
1 tsp Water
Preparation
Brown Sesame Seeds in frying pan or skillet. Chop Browned Seeds and a few drops
of soy in food processor on high. Add rest of the ingredients and mix.
2 tbs Soy Sauce
1.5 tbs Lemon Juice
2 Green Chili Peppers (chopped)
1 clove Garlic
2 tsp Sesame Oil
Makes 5 cups
Ingredients
reserved giblets and neck
1 celery stalk, cut up
½ c chopped onion
salt
water
turkey pan drippings
1/3 c butter
6 T flour
Preparation
While turkey is roasting, in 3-quart saucepan over high heat, heat to boiling
giblets, neck, celery, onion, ½ tsp salt and water to cover.
Reduce heat to low; cover; simmer 1 hour or until giblets are tender. Drain,
reserving broth; discard celery and onion. Chop neat meat and giblets.
When turkey is done, remove rack from pan; add reserved broth to roasting pan;
stir until brown bits are loosened. Add liquid to meat juice in large cup to
make 4 cups (add water if necessary).
Into 1/3 cup melted butter in saucepan over medium heat, stir flour and 1 ½ tsp
salt.
Gradually stir in meat-juice mixture; cook, stirring until thickened.
Add reserved chopped giblets and neck meat; cook until heated through.
Ingredients
250 ml plain yogurt
1 tomato, finely chopped
1 scallion, finely chopped
2 tsp dry-roasted cumin seeds (or powder)
salt and freshly ground black pepper
Preparation
Tip the yogurt into a bowl and stir in the rest of the ingredients. Season well
with salt and pepper and chill well before serving.