From Once Upon a Chef
Forgot to buy buttermilk or don’t want to buy a whole carton when you only need a small amount? Learn how to make buttermilk with two simple ingredients! Servings: 1 cup Cook Time: 10 Minutes Total Time: 10 MinutesINGREDIENTS
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Recipe from: https://ohsweetbasil.com/pizza-sauce/
Ingredients: 2 Teaspoons Olive oil 1 Tablespoon Butter (optional or sub more olive oil if you’re being healthier) 4 Cloves of Garlic, minced 1 3/4 Teaspoons Onion Powder 1/4-1/2 Teaspoon Red Pepper Flakes 1 1/2 Teaspoon Fresh Basil, (I think the Gourmet Gardens tube from the produce department tastes better in this sauce) chopped *3/4 teaspoon Dried 1 Teaspoon Fresh Oregano, chopped *1/2 Dried 2- 8oz Cans of Tomato Sauce 4 Tablespoons Tomato Paste 5 Tablespoons Fresh Parmesan Cheese, grated 2 Teaspoons Brown Sugar 2/3 Cup Warm Water Salt and Pepper to taste Directions: In a large pot over medium heat, add the olive oil and butter and heat until almost shimmering. Add the garlic, stirring a few times around the pot and then quickly add the onion powder, red pepper flakes, basil and oregano. Stir a few times and allow the herbs to bloom. Add Parmesan Cheese, and brown sugar and then quickly dump in the tomato sauce, tomato paste and water. Stir to combine and bring to a light boil. Turn down to low, season to taste and allow to simmer for 1-2 hours for ultimate flavor or use immediately if needed. Ingredients: 1 Large Can of Contadina tomato sauce 1 diced yellow onion 1 carrot grated 1 diced bunch of parsley 1 teaspoon of Italian seasoning Directions:
Bring to a boil and then simmer for 3 hours. Stir every 20 minutes. Adapted from http://www.budgetbytes.com/2012/08/red-enchilada-sauce/ Ingredients: 4 Tbsp vegetable oil 4 Tbsp all-purpose flour 4 Tbsp chili powder (taste your chili powder and adjust to taste; otherwise, it can be very spicy. Typically, the redder in color your chili powder is, the hotter it's going to be - sometimes unbearably so.) 1/8-1/4 Tsp of cayenne pepper (optional - if you want it spicier) 4 cups low sodium chicken broth 6 oz. tomato paste 1 tsp cumin 1 tsp garlic powder 1 tsp of ground oregano Salt to taste Instructions:
Ingredients: 2 Large, bone in chicken breasts (you can shred or cube the chicken meat after and use it for soup or enchiladas) 1 Onion (diced) 2 Carrots (diced) 2 Stalks of celery with leaves (diced) 4 Cloves of garlic (crushed) 2 Sprigs of thyme (leave on stalk) 1 Bay Leaf 1/4 Teaspoon peppercorns Instructions:
Place chicken breasts into a large stock pot or dutch oven. Add to the pot: Onion, carrots, celery, garlic. thyme, bay leaf, and pepper corns. Cover this with cold water until it is just covered. Simmer very low for 2-3 hours. After it is done simmering, use a strainer (I also line it with a couple of layers of cheesecloth to keep the stock as clean as possible) and to separate the solids from the liquid. Wait for it to cool and then put it into a plastic bag or storage containers. Place in the fridge and let it chill so that the fat solidifies and rises to the top. Skim the fat off the top. You can store extra stock in the freezer for a few months. Salt should be added later when the stock is being used in a recipe. *The stock will be more gelatinous that store bought. it will liquify once heated. For easy measurement, store in pre-measured increments in bags or jars. If storing in jars, let it freeze with the lid off and then place the lid on once it is frozen. If you don't, your jars will crack as the stock expands. Ingredients: 1 Turkey Neck and giblets from the cavity of the turkey 1 Celery Stalks with leaves cut into threes 1 Whole onion 18 Whole cloves 6 Peppercorns 1 Bay leave 1 Sprig of thyme 1 Carrots Salt to taste Instructions:
Simmer giblets (liver and heart) with turkey neck in 4-5 cups of water. Add a whole celery stalk, a carrot, a whole onion studded with about 18 whole cloves, whole peppercorns, and bay leaf. Season with salt to taste. After about 45 minutes to an hour of simmering, remove giblets, liver, and heart and chop finely (if making stuffing recipe). Continue simmering the broth until it is reduced by about a cup. |
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