Archive for the ‘Sauces & Salsas’ Category

Singapore Slaw

Singapore Slaw
Recipe & picture courtesy of Better Homes & Gardens

Start to Finish: 20 minutes
Makes 6 to 8 servings

  • 3 cups shredded cabbage or 1/2 of a 16-ounce bag shredded cabbage with carrot
  • 1-1/2 cups jicama cut into strips
  • 1 orange, peeled and sectioned
  • 1/2 of a medium green, red, or yellow sweet pepper, cut into julienne strips (1/2 cup)
  • 1 small red onion, thinly sliced and separated into rings
  • 2 tablespoons snipped fresh cilantro
  • 2 tablespoons peanut oil or salad oil
  • 4 teaspoons rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon toasted sesame seed (optional)
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon soy sauce
  • 1/4 teaspoon dry mustard
  • 1/4 cup peanuts
  1. In a large mixing bowl combine cabbage, jicama, orange sections, sweet pepper, red onion, and cilantro. Cover and chill up to 4 hours.
  2. For dressing, in a screw-top jar combine peanut oil or salad oil, rice vinegar, sugar, sesame seed (if desired), toasted sesame oil, soy sauce, and dry mustard. Cover and shake well. Chill up to 4 hours.
  3. To serve, shake dressing again; pour over salad. Toss lightly to coat. Sprinkle with peanuts.

Make-Ahead Tip: Prepare dressing up to 4 hours ahead. Cover and store in refrigerator. Shake well before using.

**Personal Review: No Review Yet**

Harvest Creamy Corn “Choup”

Harvest Creamy Corn “Choup”
Recipe & picture courtesy of Rachael Ray

4 Servings
Prep 5 min
Cook 25 min

  • 2 tablespoons extra-virgin olive oil (EVOO)
  • 4 slices bacon, chopped
  • 1 onion, chopped
  • 1/2 red bell pepper, seeded and chopped
  • 1 pound small potatoes, cut into small chunks
  • 4 to 5 large ears corn, kernels scraped from the cobs, or one 10-ounce box frozen corn
  • 1 medium or 2 small zucchini, finely chopped
  • 5 to 6 sprigs thyme
  • 1 bay leaf
  • 1 teaspoon paprika
  • 3 tablespoons flour
  • One 32-ounce container (4 cups) chicken broth
  • 1 cup milk
  • 1 cup heavy cream
  • 1/2 cup chopped flat-leaf parsley
  • Salt and pepper
  • Hot pepper sauce
  • Oyster crackers or popcorn, to pass around the table
  1. In a medium soup pot, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the bacon and cook until crisp at the edges. Add the onion and bell pepper and cook until softened, about 4 minutes. Add the potatoes, corn, zucchini, thyme, bay leaf and paprika and cook for 4 minutes. Sprinkle the flour into the pot, stir and cook for 1 minute. Gradually stir in the broth and simmer until thickened a bit. Stir in the milk, cream and parsley and simmer until the potatoes are tender, about 8 minutes.
  2. Season the corn choup to taste with salt, pepper and hot pepper sauce and serve with crackers or popcorn to float on top.

**Personal Review: No Review Yet**

Five-Spiced Sesame Tuna and Avocado

Five-Spiced Sesame Tuna and Avocado
Recipe & picture courtesy of Rachael Ray

4 Servings
Prep 10 min
Cook 10 min

  • 2 avocados
  • Juice of 1/2 lime
  • 1/3 cup balsamic vinegar (eyeball it)
  • 1/4 cup tamari (dark soy sauce)
  • 3 tablespoons honey (eyeball it)
  • 2 tablespoons vegetable oil
  • Four 6-ounce tuna steaks
  • 2 teaspoons Chinese five-spice powder
  • Salt and pepper
  • 1/2 cup toasted sesame seeds
  • 1/4 cup snipped chives
  • 1/2 head iceberg lettuce, shredded
  1. Thickly slice the avocados lengthwise and coat with the lime juice to prevent browning; set aside. In a small saucepan, over medium-high heat, bring the vinegar, tamari and honey to a low boil. Lower the heat and simmer until syrupy, 6 to 7 minutes. Set aside.
  2. In a large skillet, heat the oil over high heat. Sprinkle the tuna with the five-spice powder and season with salt and pepper. Place the tuna in the skillet and cook, turning once, until just browned, 1 to 2 minutes on each side. Slice the tuna and top with the sesame seeds and chives.
  3. Divide the lettuce among 4 plates and top with the tuna and avocado. Drizzle with the dressing.

**Personal Review: No Review Yet**

Cheesy Zucchini Boats

Cheesy Zucchini Boats
Recipe & picture courtesy of Rachael Ray

4 Servings
Prep 20 min
Cook 40 min

  • 4 zucchini, halved lengthwise
  • 3 tablespoons extra-virgin olive oil
  • 1/2 red onion, chopped
  • 5 plum tomatoes, chopped
  • 1 cup bread crumbs
  • 1/2 cup walnuts, toasted and coarsely chopped
  • 1/2 teaspoon dried oregano
  • Salt and pepper
  • 6 ounces shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  1. Preheat the oven to 375°. Using a small spoon, scoop out the zucchini flesh, leaving a 1/4- to 1/2-inch-thick shell. Wrap the zucchini flesh in a paper towel and squeeze out any excess liquid; discard the liquid and set aside the flesh. Place the zucchini shells cut side down on a baking sheet and bake for 15 minutes.
  2. Meanwhile, in a large skillet, heat 2 tablespoons olive oil over high heat. Add the zucchini flesh and onion and cook, stirring, until softened, about 5 minutes. Add the tomatoes and cook until softened, about 5 minutes. Push the vegetables to the side of the pan, add the remaining 1 tablespoon oil and the bread crumbs, and toast the bread crumbs for 2 minutes. Remove from the heat, stir in the nuts and oregano, then combine with the vegetables; season with salt and pepper.
  3. Flip over the zucchini shells and line the bottoms with the mozzarella. Pack in the filling. Sprinkle the parmesan on top. Bake until the zucchini is tender when pierced with a fork, 20 to 25 minutes.

**Personal Review: No Review Yet**

Tuscan-Style Cauliflower

Tuscan-Style Cauliflower
Recipe & picture courtesy of Rachael Ray

6 Servings
Prep 10 min
Cook 40 min

  • 1/2 cup extra-virgin olive oil
  • 1 clove garlic, crushed
  • 2 pounds tomatoes—peeled, seeded and chopped, or 4 cups canned tomatoes, drained and chopped
  • 1 head cauliflower, broken into 1-inch florets
  • 1/2 cup boiling water
  • Salt and pepper
  • 1/2 cup finely chopped flat-leaf parsley
  1. In a large skillet, heat the olive oil over medium heat. Add the garlic and cook until softened and golden, then add the tomatoes and cook, stirring, until they begin to break down, about 5 minutes. Stir in the cauliflower and boiling water, lower the heat to medium and cook, stirring occasionally, until the cauliflower is tender, about 30 minutes.
  2. Season the cauliflower to taste with salt and pepper and scatter the parsley on top.

**Personal Review: No Review Yet**

Pan Roasted Steak Dinner

pan_roasted_steak_dinner

Recipe & picture courtesy of Kraft Foods

Prep Time: 10 min
Total Time: 1 hr 5 min
Makes: 4 servings

  • 1 lb. well-trimmed boneless beef sirloin steak, 1 inch thick
  • 1/2 cup KRAFT Light CATALINA Dressing, divided
  • 1/2 tsp. pepper
  • 1 onion, chopped
  • 3 cups small broccoli florets
  • 1-1/2 cups very thinly sliced carrots (4 large carrots)
  • 1-1/2 cups instant brown rice, uncooked
  1. Place steak in resealable plastic bag. Pour 1/4 cup of the dressing over steak; refrigerate at least 30 min. to marinate.
  2. Preheat oven to 400°F. Spray large nonstick skillet with cooking spray; heat on medium-high heat until hot. Remove steak from bag; discard bag and marinade. Place steak in hot skillet; sprinkle with pepper. Place onions around steak. Cook 3 min. or until bottom of steak is well browned. Turn steak over; turn off heat. Combine broccoli, carrots and remaining 1/4 cup dressing; mix with onions. Wrap handle of skillet in heavy-duty foil. Place skillet in oven.
  3. Bake 18 to 20 min. or until steak is cooked to medium doneness (160°F). Meanwhile, prepare rice as directed on package. Cut steak across the grain into thin slices; transfer to serving plates. Spoon vegetable mixture over steak; serve with rice.

**Personal Review: YUM! Jason couldn’t stop raving about this and I inhaled it before I realized I was finished. I will make this one again.**

Smoky Potato Packets

smoky-potato-packets

Recipe & picture courtesy of Family Fun

Serves 8

  • About 1/3 cup olive oil
  • 2 lbs. new potatoes, sliced thinly (1/4-inch)
  • 2 slices of a sweet Spanish onion, or 4 slices yellow onion, thinly sliced
  • 3/4 tsp. dried rosemary leaves or 1 teaspoon chopped fresh rosemary leaves
  • 1/2 tsp. salt
  • 1/2 tsp. pepper or pinch of cayenne pepper
  1. When the fire is lit but not ready, lay out 8 pieces of foil (about 12 by 8 inches) and brush with olive oil. Shingle an eighth of the potatoes in a circle in the center of each piece of foil. Break the onion slices into rings and scatter evenly over each potato ring. Equally divide the remaining olive oil, rosemary, salt, and pepper over the potatoes.
  2. With the potato rings intact, bring the two large edges of foil to the center, sealing firmly. Fold over the other two short edges to seal. Place on a medium or medium-hot fire for 20 to 25 minutes or until the potatoes are cooked through. (Cooking in foil packets is not an exact science, so remember to check one packet after 20 minutes for doneness and to make sure the bottom isn’t burning. If necessary, finish cooking with another foil sheet under the packets.)

**Personal Review: No Review Yet**