Creamy Garlic Alfredo Sauce. I am not (not!) Exaggerating when I say this quick, creamy garlic alfredo sauce has changed how I view non-dinner nights. You know. Those nights when dinner just ain’t happening. Too many things going on. Too lazy (who, me??). The problem is, on nights like that, I just can’t handle the thought of dinner approaching and knowing I’m going to have to scrounge up something my kids will eat but I’ll probably find gag-worthy.
Enter this sauce. We’ve made this no less than 10 times in the last month, and I have never, and I mean never, seen my kids gobble up anything so quickly. Embarrassingly, I have to admit, this sauce is even on the menu this week. Creamy Garlic Alfredo Sauce Note: I've only ever used 1% milk in this sauce and it works great for our tastes. Ingredients Directions In a medium pot or skillet, melt the butter over medium heat.
Printed from Mel's Kitchen Cafe (www.melskitchencafe.com) South Indian Gunpowder Chutney - Molaha Podi - Aurora. Serve South Indian Gunpowder Chutney with Idlis (steamed South Indian rice cakes) or Dosas (crispy savory South Indian rice pancakes) and Sambar or simply sprinkle it on plain boiled rice and tuck in! Ingredients: 4 tbsps Chana daal (large split yellow lentil)3 tbsps skinless Urad daal 3 tbsps sesame seeds5 dry red chillies (this is already really hot. Add more for more heat)Salt to taste1 tsp sugar1 tbsp vegetable/ canola/ sunflower cooking oil Preparation: Heat the oil in a deep pan on medium flame. Add the Daals and dry red chillies and roast on a very low flame till they start to turn light brown in color.
Add the sesame seeds and keep roasting till the seeds turn golden. Best Steak Marinade in Existence Recipe - Allrecipes.com - Aurora. Salsa roja (roasted red salsa) I eat a lot of salsa. A LOT. I am rather notorious for this, in fact.
My friend’s boyfriend once innocently asked if I had anything he could snack on — maybe some chips and salsa? My friend nearly fell on the floor laughing at the thought of me not having chips and salsa in the house. There is no risk of that. So when my awesome world-traveling chef cousin came to town for a few days, she offered to teach me how to make roasted red salsa and tamales (more on that later). And people, this salsa. Note that this makes a lot — a big mixing bowl full. 16 full size tomatoes, or nearly a produce bag full of roma tomatoes (we used roma)2-3 yellow onions20-25 Serrano peppers (remove caps) Note: this many peppers makes it hot. Let it all cool a bit, then run through the food processor with salt and cilantro (we had to do this in two batches)Stir it all together and eat with abandon.
Recipe Collection: Dip Recipes. Oven-roasted tomato confit. I've moved! Check out my new site here and subscribe to receive updates. I should probably let you in on this fact before I begin: I don’t like ketchup. I know, I know. How can one not like ketchup? Probably comparable to how I feel about people who don’t like cheese. {I have one friend who doesn’t like any of them! And people who love ketchup, well – let’s just say there are definitely ketchup enthusiasts out there. If you’re wondering what I eat on my fries, it’s mayo. For now, I’m all about the slow-roasted tomato confit. The method is also totally foolproof – depending on how much time you have, you can turn the temperature down to 200 degrees and so, and let them go for 5 or 6 hours. Enjoy them on burgers. Just enjoy them. Oven-Roasted Tomato Confit 2 pounds plum tomatoes – peeled, halved lengthwise, and seededExtra-virgin olive oilHandful fresh thymeKosher salt and freshly ground black pepper Preheat the oven to 275 degrees F.
Orange Marmalade. Want to know a secret? Last summer I caught the canning bug. I thought it was something incredibly difficult and not for me. Was I ever wrong! Yes I admit it’s a little time consuming but it couldn’t be easier and you reap the benefits all year long. You already know we can our tomatoes, but we loves jellies, jams and marmalades too. With all the fresh fruit in season right now it’s the perfect time to take advantage and can as much as possible!
Photo Credit: Sunkist I learned a little something about Valencia oranges recently. This recipe makes enough to share. If you need more ideas for your oranges you can find additional Sunkist citrus recipes here. Baci! What you’ll need: {makes approximately 7 -1/2 pint jars of marmalade} 4 pounds Valencia oranges 4 cups sugar What to do: 1. 2. 3. 4. 5. 6. 7. Buon Appetito! Pickled Vegetables & Chillies. I love crunchy foods. I love salty foods. I love spicy foods. I love foods that come in jars. Oh hey there, Mr. Pickle – I think you’re just up my alley! Right. That’s how I spell parté when I’m in the mood for a parté. Pickles really are the thing during the summer, don’t you think? Huh? This time around I wanted the pickles, but I really, really wanted pickled chiles. I selected all sorts of chiles and cut them into slices, leaving their seeds and membranes intact. Pretty peppers for pickling. The pickling spices are super important.
I developed one spice blend for the pickled chiles and one for the pickled veggies because I wanted to add some heat to the non-chiles. Bay leaves are so fancy. Look at me on my pink pony, pickling with bay leaves and drinking Tang out of a coconut. Just weird. Sakes alive these pickled chiles are good – I can’t get enough of them no matter what time of day it is. Whoa! Crunchtown. Get on your pink pony and get there. Pickled Vegetables & Chiles. Fresh and Spicy Salsa. Slow Cooker Spaghetti Sauce. It's another Dishboy takeover today and I'm happy, because along with you, I now have this recipe too! The only thing I'd add is to not let the condensation fall back into the sauce from the Slow Cooker lid. Occasionally, as the sauce simmers pull off the lid and shake the water into the sink to prevent the sauce from becoming too watery.
~Laura "Hello... “Dishboy” Scott again. Anyway, I just love being able to just jump in occasionally and ride on the coattails of someone else’s hard work and talent. Laura has been waiting (semi-patiently) for me to post my spaghetti sauce recipe for some time now. I strongly recommend that you make this as I do, by cooking it all day in a slow cooker. Please do not be afraid of this caramelized residue…it is the secret of this sauce! 1. 2. 3. 4. Recipe by Scott Bader.