A simply and super tasty butter that you can prepare with the ingredients you almost always have on hand. I prepared the butter and I placed it in silicon mini muffins molds. Store in the fridge and to remove it from the mold simply place it for about 10 minutes in the freezer before.
Perfect with fish but also over white rice as well as pasta and and…
- 1/2 c (8 tablespoons) softened butter (no subs here, it just wouldn’t be the same)
- 1 Tbsp grated lemon zest (grate it as finely as possible)
- 1 Tbsp chopped garlic
- 1/4 tsp salt (only if using unsalted butter)
Source and recipe description: http://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/lemon-garlic-butter.html by
I made this wonderful spaghetti sauce and I’m happy I tried this out! I did not have the Pasta Sauce mentioned so I added simply “passsata di pomodoro” and I added lot of marjoram and basil from the garden. The addition of mushrooms (I fried them shortly in the skillet), green bell peppers and celery made this sauce thick and super tasty: and explosion of aromas.
I almost forgot: the long cooking time was not a problem as the preparation was quick and during backing I had time for other works!
- 2 pounds lean hamburger meat
- 3 onions, chopped
- 5 cloves garlic, chopped
- 2 cups mushrooms, sliced
- 1 green bell pepper, diced
- 3 stalks celery, diced
- 1 (28 ounce) can diced tomatoes
- 4 (24 ounce) cans Unico Garlic Pasta Sauce
- 2 bay leaves
- 1 tablespoon oregano
- 1 tablespoon garlic powder
- 1 tablespoon onion salt
- 1 teaspoon basil
- 1 teaspoon thyme
- 1 teaspoon marjoram
- 1 teaspoon celery salt
- 1 teaspoon pepper
Source and recipe description: http://www.recipezazz.com/recipe/italian-spaghetti-sauce-144 by QueenBea
This sauce came out super yummy, tasty and slightly hot and we enjoyed it very much with cold sliced BBQ chicken.
To prepare this is very easy and works quickly. I made a small change; I added some olive oil which gave a less liquid consistence to the mustard.
The addition of Worcestershire made this mustard sauce perfect, this is a great tip!
- 1 cup cider vinegar
- 1/4 cup juice from a jar of pickled jalapeños
- 1/4 cup dark brown sugar
- 1/4 cup light brown sugar
- 1 cup prepared yellow mustard (can use other type, but won’t be as historically accurate)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon cayenne
Guacamole is a delicious sauce that we love especially in winter. This time we used this as side dish for a Mexican chicken mole.
1 large garlic clove, grated
1 Tbsp cilantro, finely chopped (can sub dried or the kind that comes in a tube if necessary), I used a tablespoon chopped frozen cilantro
1 mediumr oma tomato (I used about 12 cherry tomatoes)
1 medium jalapeño or serrano pepper, de-veined, minced
2 Tbsp red or white onion, minced
1/2 lime – juiced salt to taste
This sauce can be prepared all the year round as dried cranberries and not the fresh ones are the main ingredient. It’s delicious as side dish to meat, but can be used as jam over a slice of bread as well.
Placed in nice jars could be a wonderful Christmas Present!
- 2 ounces dried cranberries
- 2/3 cup water
- 5/8 cup sugar
- 2 tablespoons red-black currants mix, frozen (for the color, optional)
- 1 tablespoon orange zest (made myself from very tasty Cretan oranges), finely chopped
- 1 tablespoon Grand Marnier liquor
- Bring dried cranberries and water to boil. Let sit for 5 minutes.
- Add currants, orange zest and sugar.
- Stir well and place in the oven in a temperature safe bowl covered to cook for about 1-2 hour at 325°F/150°C.
- Remove from the oven add liquor, stir and store closed tightly in the refrigerator.
Source/Inspiration: http://www.food.com/recipe/grand-marnier-cranberry-sauce-178845 by lazyme