RED SAUCE - Stephanie
Brown meat in olive oil and add onions and garlic, then parsley. (And the mushrooms or peppers) Then add the rest of the ingredients, cook over low heat minimum of ½ hour the longer the better, stir occasionally.
|ALLIGATOR SAUCE PIQUANTE -Susan
2 - 3 lbs. alligator meat, OR
(turtle meat or rabbit or froglegs or pork or squirrel or raccoon or any good game meat - or shrimp or chicken will work nicely as well)
3 bell peppers
5 ribs celery
3 - 5 cloves garlic (or one head Creole hot garlic)
2 fresh mild green chiles (Anaheim or New Mexico)
1 - 2 jalapeno or serrano or habanero chiles (optional)
Oil for sauteing
3 tablespoons oil (for the roux)
3 tablespoons flour (for the roux)
1 can crushed tomatoes and 2 cans Ro-tel tomatoes (if unavailable, use regular stewed tomatoes and add more hot chiles)
1 small can tomato paste
1/2 cup red wine
1 to 1 1/2 cups stock or broth
2 tablespoons Worcestershire sauce
2 teaspoons cayenne pepper
2 teaspoons black pepper
1 teaspoon white pepper
2 tablespoons fresh rosemary leaves, OR
1-1/2 teaspoons dried rosemary leaves
1-1/2 teaspoon fresh thyme leaves, OR
1/2 teaspoon dried thyme leaves
Salt to taste
If you have alligator or turtle (or whatever) bones, boil them with a quartered carrot, quartered onion, celery with tops and some peppercorns to make a stock. Skim off fat if any and reserve 1 to 1-1/2 cups. Or, you can use a prepared or canned beef or chicken broth, but whatever you do, don't just use plain water.
Dice or cube the meat, then saute in a little oil until browned.
Chop and saute one of the onions and one of the bell peppers, and saute until tender. Pure these in a blender and set aside.
Saute the remaining onion and bell pepper with the chiles, celery and garlic.
Make a medium, peanut-butter colored roux with the oil and flour, adding a little more oil or flour until you have the right consistency. Add the roux to the sauted vegetables to stop the cooking process, and stir well. Make sure the roux does not stick to the bottom of the pot.
Add the tomatoes, tomato paste, wine and Worcestershire to the sauteed vegetables. Add the onion/bell pepper pure and stir. Season with the Creole seasoning and salt to taste. Cook on medium heat for 10 minutes, making sure it doesn't stick.
Add the meat, rosemary and thyme and cook for 30 minutes on low heat, stirring frequently to avoid sticking. If you're using shrimp or seafood, cook for 20 minutes, then add shrimp for the last 10 minutes and cook.
Serve over rice with French bread and a nice zesty red wine like Zinfandel or Merlot. Yum!
|BLACK BEAN DIP (aka…Cowboy Caviar) - Hunter
1 can 15 oz. black beans, drained and rinsed
1 can 4 oz. black olives, drained
1 small onion, finely chopped
1 clove garlic, minced
2 tablespoons lime juice
¼ tsp. salt
¼ tsp. crushed red pepper
¼ tsp. cumin
1/8 tsp. pepper
1 pkg. 8 oz. cream cheese, softened
2 hard cooked eggs, chopped
1 medium green onion, sliced
Mix all ingredients except cream cheese, eggs and green onion. Cover and refrigerate at least 2 hours.
Spread cream cheese on bottom of serving dish. Spoon bean mixture over top and spread evenly. Arrange eggs on bean mixture in ring around edge of plate, sprinkle with green onion. Serve with tortilla chips.
AWARD WINNING SPAGHETTI MEAT SAUCE - Highflyer
Don't let the long list of ingredients
scare you off. This goes together fast and is
worth the extra effort for a tastier sauce.
1-1/2 to 2 pounds lean ground beef
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1/2 teaspoon thyme
1 tablespoon dried parsley
1/2 teaspoon chili powder (optional)
2 bay leaves
1 teaspoon white sugar
1 teaspoon salt
1/2 teaspoon groundblack pepper
1/2 teaspoon granulated garlic or to taste
1 medium onion, chopped
1/2 cup green pepper, chopped
1/2 cup celery, chopped (optional)
1 medium carrot, finely grated
1 (5.5-ounce) can tomato paste
1 (14-ounce) can tomato sauce
1 (28-ounce) can crushed tomatoes in juice, undrained
1 to 1-1/2 cups beef bouillon
1 (10-ounce) can sliced mushrooms, drained
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
In a small bowl or cup, combine the dry ingredients, mix well, set aside.
In a large saucepan, brown ground beef over medium-high heat; drain fat. Add the onion to saucepan and cook until softened. Stir in dry ingredients, and cook, stirring, for 1 minute. Add remaining ingredients; bring to a boil; reduce heat and simmer, covered, for 30 to 45 minutes, stirring occasionally.
To serve, ladle sauce over your choice of cooked pasta, and sprinkle with Parmesan cheese.
FRUIT DIP - Jakie
1 jar of marshmallow cream
1 8 ounce pkg. cream cheese, (you can use light)
squeeze of lemon or lime juice.
Mix together with hand mixer, serve with assorted fruit cut into dipping sized chunks! So easy, but really good!
|SPICED CRANBERRY SAUCE - Joey
1 12 oz package cranberries
1 1/2 cup boiling water
1 1/2 cup sugar
1 1/2 tsp. cinnamon
1 tsp. cloves
2 or 3 tsp. grated orange peel
In a large pan combine cranberries and boiling water. Bring to a boil, cook until skin bursts. Add sugar, spices and peel, bring to a rolling boil, stirring until sugar in dissolved. Remove from heat and cool. Makes 3 cups.
|THE BEST SALMON BARBECUE SAUCE IN THE WORLD - Felix
2/3 cup Miracle Whip salad dressing (or other variety - Hellman's is also good)
1/3 cup melted butter
1 Tbsp liquid honey (add a bit less if you prefer it less sweet)
1 Tbsp white vinegar
1/2 tsp chopped dill
Salt and pepper to taste
Squeeze of fresh lemon juice
Mix ingredients together until smooth. Brush sauce onto both sides of a salmon fillet or salmon steak.
Grill one side about six inches from coals or 8 inches from low flame, until underside sauce browns.
Turn fish over. Coat with a little more sause, and cook until sauce on top glazes over.
Serve more warmed sauce alongside at the table. You never have enough!
Alternate cooking method - spread salmon with generous coating of the sauce and wrap in foil.
Bake on BBQ grill or in the over (300) for 10-15 minutes or until done (depending on thickness of fish).
GUACAMOLE - Susan
4-5 large Haas avocados, depending on need.
1 or more jalapeno, grated, to taste
fresh garlic, crushed, to taste.
This is what they serve in the Mercados in Juarez with Pico de Gallo (below) on the side.
PICO DE GALLO - Susan
2 Pounds Roma tomatoes
HOT MUSHROOM DIP - Amma
hard margarine or butter ( 2 tablespoons)
finely chopped onion - 1 cup
garlic clove - minced
chopped fresh white mushrooms - 3 cups
Add margarine or butter to a large fry pan on medium. Add onion, garlic and chopped mushrooms, cook for about 10 minutes or until liquid is evaporated and mushrooms are golden. Remove from heat.
1 block of cream cheese , softened and cut into 8 pieces ( 8 ounce block)
add 1/2 teaspoon salt, 1/2 teaspoon dill weed, pepper to taste and stir until cream cheese is melted.
Add grated Monterey Jack cheese with jalapeno (1 1/2 cups) other cheeses work too.
1/2 cup Miracle whip
Mix well and spread in an ungreased 9 inch pie pan or shallow casserole. Bake at 350 degrees for about 30 minutes or until heat through.
Sprinkle with sliced mushrooms ( or not) and chives. Makes about 2 1/2 cups
Serve with crackers or whatever.............yummy