Cilantro Cream Sauce

Makes about 1 cup

Fabulous on tacos

¾ cup sour cream

¼ cup mayonnaise

1 clove garlic

1-2 handfuls fresh cilantro (to taste)

2 tsp lime juice-fresh

Pinch of salt (kosher)

Pinch of pepper

Apple Cider Syrup

Makes 3 cups

Ingredients:

2 T Lemon juice

½ cup Brown sugar

2 tsp cinnamon

2 T corn starch

1/8 tsp nutmeg

½ tsp vanilla

½ cup sugar

2 cups apple cider (or juice—it’s more mild, but it works)

¼ cup butter

In a 4 quart sauce pan melt butter. Dissolve the corn starch in to the apple cider before adding. Once dissolved, add all the ingredients to the sauce pan and cook on medium heat until it comes to a rolling boil. Boil for 5 minutes and then serve warm or store in an air tight container in the fridge for up to two weeks.

Krista’s Creamy Caramel Apple Dip

(Far right in picture)

½ Cup butter

8 oz. Cream cheese

¾ cup brown sugar

1 tsp vanilla

Cream together butter and sugar. Add vanilla and mix well. Better if made a few hours ahead to let flavor meld.

Serve with sliced green apples.

Sweet Potato Fries with Marshmallow Dip

(on left)

Sweet Potato Fries- Courtesy of Martha Stewart

Nonstick cooking spray

3 large sweet potatoes

1 T extra virgin olive oil

Coarse salt and ground pepper

6 T. (¾ stick) unsalted butter

¾ cup marshmallow cream

¼ cup sour cream

¼ cup toasted pecans, chopped (optional)

Preheat oven to 400 degrees. Lightly coat a rimmed baking sheet with cooking spray. On sheet, toss sweet potatoes with oil and season with salt and pepper. Arranged in a single layer and bake until tender and golden brown about, 40 minutes, flipping once.

Meanwhile, in a small saucepan, heat butter over medium, swirling pan occasionally, until golden brown and most of the foam has subsided, about eight minutes. Immediately pour into a small bowl and let cool slightly. In a medium bowl, whisk together marshmallow cream and sour cream, then stir in brown butter and salt to taste. Serve sweet potato fries warm with sauce and sprinkle with the pecans, if desired.

Fabulous Fish Tacos

Fish

8 tilapia filets

4T. Butter

2-4 tsp peppery lemon seasoning or Fresh lemon and lemon pepper

Melt butter in 9x13 pan. Place filets on butter and sprinkle generously with seasoning. Cover with foil and bake 350 for 10 minutes. Flip filets over sprinkle again with seasoning and bake for an additional 10 minutes or until meat is white.

Taco Sauce

1 cup sour cream

1 cup mayonnaise

2 T milk

1 tsp cumin

1 tsp garlic salt

½ tsp paprika

Juice from 1 lime

¼ cup minced cilantro

Mix all ingredients together until smooth and creamy.

Tacos

16 corn tortillas

4 cups shredded cabbage

2 cups diced tomatoes

1 cup shredded cheese

1 Taco Sauce Recipe

1 Fish Recipe

Wrap tortillas in wet paper towels and microwave for one minute to warm. Keep warm in a tortilla keeper.

Spread Taco Sauce on tortilla and cover with fish. Sprinkle tomatoes, cheese and cabbage on top.

Flafels & Shawarma's

By Joan Nathan

YIELD: Yield: About 20 balls

INGREDIENTS

·         1 cup dried chickpeas (or canned, reduced sodium)

·         1/2 large onion, roughly chopped (about 1 cup)

·         2 tablespoons finely chopped fresh parsley

·         2 tablespoons finely chopped fresh cilantro

·         1 teaspoon salt

·         1/4 teaspoon dried hot red pepper

·         4 cloves of garlic

·         1 teaspoon cumin

·         1 teaspoon baking powder

·         4-6 tablespoons flour

·         Soybean or vegetable oil for frying

·         Chopped tomato for garnish

·         Diced onion for garnish

·         Diced green bell pepper for garnish

·         Tahina sauce by FOOD BABE (below)

·         Pita bread

PREPARATION

1. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.

2. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.

3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.

4. Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets.

5. Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel balls, chopped tomatoes, purple onion, green pepper, pickled beets, pepperoncini,cucumbers, and chopped lettuce or cabbage. Drizzle with Tihini Sauce.

Food Babe's Tahini Dressing

Serves: 10
Prep Time: 5 minutes 

Ingredients

• Juice of one large lemon
• 1 garlic clove minced
• ½ cup water
• ½ cup raw tahini
• 1 tsp maple syrup or honey
• 1 tbsp and 1 tsp apple cider vinegar
• 1 and ½ tsp tamari soy sauce
• 1 tsp coriander powder
• 1 tsp cumin
• 2 tbsp hempseed oil or olive oil
• ¼ tsp sea salt
• 1 tbsp raw sesame seeds

Instructions

1. Combine lemon juice, garlic and water into a blender and puree for 15 - 30 seconds
2. Add all remaining ingredients and puree again until smooth

Notes

Stays fresh in the fridge for one week. ***Please buy all organic ingredients if possible***

Cranberry Relish

This is fabulous served with turkey for thanksgiving or on a sandwich. It can be frozen. 

1 lb. whole fresh cranberries

1 can crushed pineapple

1 C. walnuts

1 large box lemon jello

2 C. sugar

rind of 1 orange, grated very small 

Put pineapple (juice and all) in blender first than cranberries. Blend just until chopped.  Then add nuts and pulse a few times more to chop (don't liquify).  Put in bowl and sprinkle dry jello and sugar on top, mix in orange rind.  Best if made 24 hours in advance to dissolve sugar.  Put in refrigerator to cool before serving.

Fajita Marinade

By Betty Crocker

Needs to marinade for 4 or more hours--makes about 1/2 cup.

1/4 c vegatable oil
1/4 c red wine vinegar
1 tsp sugar
1 tsp dried oregano
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
Place in plastic bag or shallow baking dish. Add 1 pound boneless beef, pork or chicken (can use 2-3 pounds if bone-in). Turn to coat with marinade. Seal or cover for at least 4 hours and no longer than 24 hours. Remove meat from marinade and reserve marinade. Cook meat as desired, brushing occasionally with marinade. Remaining marinade can be boiled and made into a sauce. If not boiled, marinade must be discarded.

Serve with sauted onions and peppers, guacamole, sour cream, tomatoes, salsa and tortillas.

Sweet and Sour Chicken

By Young Louie

Sweet and Sour Sauce: (this doesn't look like much sauce, but it's enough-trust me!)
1/4 c. water
1/4 c. brown sugar
2 Tbsp. vinegar
2 Tbsp corn starch with water
Boil the first three ingredients. Add corn starch to the mixture, boil 1 min and cool. 


Sweet and Sour Chicken:

Marinade:(20-30 minutes)
2 chicken breasts sliced or cut into 2" cubes
1 Tbsp corn starch
1 egg
1 tsp salt
2 tsp soy sauce



Batter:
1/2 c flour
1/2 tsp. baking powder
1/4 tsp salt
Water--only enough to make a crust as thick or thin as you like.

Swirl with finger to feel the texture. Heat oil to 350 degrees and deep fry until golden brown.

The Best Alfredo Sauce

This recipe is from Rebecca Swift

Ingredients

• 1/4 cup butter
• 1 cup heavy cream-can just be whipping cream
• 1 clove garlic, crushed
• 1 1/2 cups freshly grated Parmesan cheese--must be fresh!
• 1/4 cup chopped fresh parsley

Directions

1. Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve. Serves 4

Optional: I sauted onions in olive oil until almost clear and then added chopped mushrooms and rosemary. I set this aside and when the Alfredo sauce was finished I added it before serving over pasta.  I also added grilled chicken strips. Costco has some really great frozen ones than you just have to heat--they're already seasoned.

Basic Pizza Sauce

San Marzano tomatoes are traditionally used in Neapolitan pizza sauce. I use what ever I have on hand and it still turns out good.

2 Tab ex or virgin olive oil
5 garlic cloves, minced (can used pre-minced garlic)
1 (28oz) can San Marzano tomatoes
1/2 tsp kosher salt (do not substitute)
1/2 tsp dried oregano
1 small can tomato sauce (optional -to thicken a bit)

Heat oil in a medium saucepan over medium heat. Add garlic; cook 1 minute, stirring frequently. Remove tomatoes from can and using a slotted spoon, reserving juices. Crush tomatoes. Stir tomatoes, juices, salt and oregano into garlic mixture; bring to a boil.
Reduce heat and simmer 30 minuets, stirring occasionally.

Just enough for "Pizza crust a la Cooks"

Easy Fruit Dip

Fruit Dip
1 carton cool whip
1 small pkg instant vanilla pudding
1/2 can orange juice concentrate


Make pudding according to package directions. Mix pudding and remaining ingredients together. Chill in fridge before serving.

Avocado Salsa

1 15 oz can of Black-eyed peas; drained
1 11 oz can of Shoe-peg corn (white); drained
3 Tbsp. chopped green onions
3 Roma tomatoes chopped (you can use regular tomatoes if you de-seed prior to chopping)
3 medium avocados chopped
2 Tbsp. Cilantro chopped
1 pkg dry Italian Dressing make to pkg instructions
1/2 tsp. pepper
2 1/2 tsp. kosher salt (regular salt is ok, but kosher is better)

Serve with chips--delicious!

Nauvoo Syrup

1/2 C. Butter
1 Cup Sugar
1/2 C buttermilk/ yogurt
1/2 tsp Baking soda (add to Buttermilk before adding to pan)

Bring to boil and boil for 1 minutes
Remove from heat and add

1 tsp. Vanilla

Coconut Shrimp & Pineapple Salsa

Shrimp:
28 large shrimp (about 1 1/2 pounds) (I used precooked shrimp)
1/3 cup cornstarch
3/4 teaspoon salt
1/2 to 3/4 teaspoon ground red pepper
3 large egg whites
1 1/2 cups flaked sweetened coconut
Cooking spray

Salsa:

1 cup finely chopped fresh pineapple
1/3 cup finely chopped red onion
1/4 cup finely chopped fresh cilantro
1/4 cup pineapple preserves
1 tablespoon finely chopped seeded jalapeño pepper
1 1/2 tablespoons fresh lime juice
1/4 teaspoon black pepper

Preheat oven to 400°.

To prepare shrimp, peel and devein shrimp, leaving tails intact. Rinse shrimp in cold water; drain on paper towels until dry.
Combine cornstarch, salt, and red pepper in a shallow dish; stir with a whisk. Place the egg whites in a medium bowl, and beat with a mixer at medium-high speed until frothy (about 2 minutes). Place coconut in a shallow dish.
Working with one shrimp at a time, dredge in cornstarch mixture. Dip in egg white; dredge in coconut, pressing gently with fingers. Place shrimp on a baking sheet coated with cooking spray. Repeat the procedure with remaining shrimp, cornstarch mixture, egg white, and coconut. Lightly coat shrimp with cooking spray. Bake at 400° for 20 minutes or until shrimp are done, turning after 10 minutes.
To prepare salsa, combine pineapple and remaining ingredients in a medium bowl; stir to combine. 4 servings

Fresh Pasta Sauce

1/3 cup olive oil
1 1/2 cups chopped onion
1 clove garlic crushed
1 can (2 lbs 1 oz) Italian tomatoes undrained or 4 cups fresh tomatoes pureed in food processor
1 can (6 oz) tomato paste
2 T chopped parsley
1 T salt
1 tsp. oregano
1 tsp Basil
1/4 tsp. pepper
1 lbs sausage (optional)
In hot oil saute onion and garlic for 5 minutes. Mix in the rest of ingredients plus 1 1/2 c water, mash tomatoes, if needed. Bring to boil; reduce heat and simmer, covered, stirring occasionally for 1 hour.

Fresh Salsa

3-4 green onions finely chopped
1/4 red bell pepper finely chopped
1-2 cloves garlic finely chopped
1 tsp salt
Juice from 1 lime
1-2 T Red wine vinegar
1/2 c. finely chopped cilantro
1 quart tomatoes diced to the sized you want in salsa (de-seed to get rid of liquid or use Roma's)
Mix and let sit for a few hours before serving. Serve with chips or Mexican dishes.