18 oz., strawberry yogurt
15 large fresh strawberries
15 cloves garlic
1-1/2 cup soy sauce
1-1/2 tsp. paprika
3 tsp. rosemary
1/3 Tblsp. dijon mustard
juice from 1 lime
Blend all ingredients together on high in a blender until smooth. Makes enough marinade for 3 pounds of skinless, boneless chicken breasts. Marinate for 2 hours or longer before grilling, baking, or frying.
Showing posts with label Sauces etc. Show all posts
Showing posts with label Sauces etc. Show all posts
Spicy Guacamole
2 Tblsp. chopped fresh cilantro
2 cloves garlic
2 jalapeno or serrano peppers, seeded and diced
1 onion, small, finely chopped
2 Roma tomatoes, seeded and finely diced
juice of 1 lime
1/2 tsp. black pepper
1 tsp. Kosher salt
1/2 tsp. cumin
Mash/mix all ingredients together in a small bowl and chill in refrigerator.
Photo credit: natashaskitchen.com
Applesauce
6 - 8 medium apples, cored, peeled, and quartered
1/2 cup water
1/2 - 3/4 cup sugar, or brown sugar
1 tsp. cinnamon, optional
Combine apples and water in large saucepan; bring to a boil. Cover and simmer over low heat 15 to 20 minutes or until tender, stirring occasionally. Stir in sugar and cinnamon. Cook until thoroughly heated.
Serves 6
1/2 cup water
1/2 - 3/4 cup sugar, or brown sugar
1 tsp. cinnamon, optional
Combine apples and water in large saucepan; bring to a boil. Cover and simmer over low heat 15 to 20 minutes or until tender, stirring occasionally. Stir in sugar and cinnamon. Cook until thoroughly heated.
Serves 6
Sweet 'n' Sour Sauce
1 can pineapple chunks, juice reserved
1 onion, finely chopped
1 1/4 c. liquid (including reserved pineapple juice + water)
1/2 green pepper, finely chopped
3 tblsp. vinegar
2 cups ketchup
1 clove garlic, minced
2/3 cup brown sugar
1 tblsp. Worchestershire sauce
1/4 cup chopped green onions
Simmer all ingredients (except pineapple chunks) together until thick. Add pineapple and heat through.
Great with cooked diced chicken or pork over rice.
1 onion, finely chopped
1 1/4 c. liquid (including reserved pineapple juice + water)
1/2 green pepper, finely chopped
3 tblsp. vinegar
2 cups ketchup
1 clove garlic, minced
2/3 cup brown sugar
1 tblsp. Worchestershire sauce
1/4 cup chopped green onions
Simmer all ingredients (except pineapple chunks) together until thick. Add pineapple and heat through.
Great with cooked diced chicken or pork over rice.
Caramel Dip (for fruit)
8 oz. light cream cheese, softened
1/2 cup brown sugar
1 tsp. vanilla
1/2 tsp. maple flavoring
1/4 cup plain yogurt
Beat cream cheese until smooth. Mix in sugar, vanilla, and maple. Add yogurt and combine. Chill overnight. Serve with sliced apples for dip.
From the kitchen of Louise Munoa.
1/2 cup brown sugar
1 tsp. vanilla
1/2 tsp. maple flavoring
1/4 cup plain yogurt
Beat cream cheese until smooth. Mix in sugar, vanilla, and maple. Add yogurt and combine. Chill overnight. Serve with sliced apples for dip.
From the kitchen of Louise Munoa.
Homemade Whip Cream
4 cups heavy whipping cream
8 tblsp. sugar
3 tsp. vanilla
Knox original unflavored gelatin, prepared (see below)
Beat whipping cream until it forms soft peaks. Add sugar, vanilla, and prepared gelatin and blend, but don't overdo it.
Keep refrigerated. Can last in fridge up to one week.
To prepare gelatin: pour one envelope of gelatin into 1/4 to 1/2 cup boiling water; mix until dissolved.
From the kitchen of Mary Munoa Pinson.
8 tblsp. sugar
3 tsp. vanilla
Knox original unflavored gelatin, prepared (see below)
Beat whipping cream until it forms soft peaks. Add sugar, vanilla, and prepared gelatin and blend, but don't overdo it.
Keep refrigerated. Can last in fridge up to one week.
To prepare gelatin: pour one envelope of gelatin into 1/4 to 1/2 cup boiling water; mix until dissolved.
From the kitchen of Mary Munoa Pinson.
Ranch Dip
1 cup lowfat sour cream
1 cup nonfat yogurt
1 pkg. ranch dressing mix
Mix and chill.
From the kitchen of Mary Munoa Pinson.
1 cup nonfat yogurt
1 pkg. ranch dressing mix
Mix and chill.
From the kitchen of Mary Munoa Pinson.
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