Creamy Cilantro Dipping Sauce Food

SPICY CHINESE FIVE-SPICE RUBBED CHICKEN WINGS WITH CREAMY CILANTRO DIPPING SAUCE

Steps:

• Preheat your oven to 500 degrees F.
• If you have whole chicken wings, cut off wingtips and cut the wings in half at the joint. Discard wingtips or freeze to make stock at a later time.
• Place the wings in a large bowl. Sprinkle five-spice powder and cayenne on the wings, add a few pinches of salt and about 15 grinds of black pepper. Rub the mixture into all the wings until no more loose rub remains. Wash your hands.
• Line the wing pieces up on a baking sheet so the side of the wing that has the most skin is facing up. Roast until cooked through, browned and crispy, about 25 minutes. Serve hot with Creamy Cilantro Dipping Sauce.
• Combine ingredients in mixing bowl. Whisk ingredients to incorporate them fully and season with salt and pepper, to taste.

CREAMY CILANTRO DIPPING SAUCE

Steps:

• Place all ingredients into food processor or blender. Blend until smooth.
• Taste and adjust seasonings.
• Place in container, cover and chill for 1 hour.

AMY'S CILANTRO CREAM SAUCE

Steps:

• Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl.

CILANTRO SAUCE RECIPE

Steps:

• Roughly chop cilantro. Combine all ingredients in a blender and blend until smooth, stopping to push cilantro down into the blades as necessary.

CREAMY CILANTRO LIME DRESSING

Steps:

• Blend buttermilk, mayonnaise, cilantro, tomatillo, lime juice, jalapeno pepper, ranch dressing mix, garlic, and black pepper together in a blender until smooth. Refrigerate until flavors blend, at least 1 hour.

GRILLED SHRIMP WITH CILANTRO DIPPING SAUCE

Steps:

• In a large resealable plastic bag, combine the cilantro, oil, chives and garlic. Add the shrimp; seal bag and turn to coat. Cover and refrigerate for 1 hour., In a blender, combine the sauce ingredients; cover and process until blended. Chill until serving., Thread shrimp onto four metal or soaked wooden skewers. Grill, covered, over medium heat for 2-3 minutes on each side or until shrimp turn pink. Serve with sauce.

TEX-MEX EGG ROLLS WITH CREAMY CILANTRO DIPPING SAUCE

Steps:

• Cook rice according to package directions, using 1 teaspoon salt. Cool completely.
• Cook sausage in a skillet over medium heat, stirring until it crumbles and is no longer pink; drain well. Let cool.
• Stir together rice, sausage, black beans, and next 4 ingredients in a large bowl. Spoon about 1/3 cup rice mixture in center of each egg roll wrapper. Fold top corner of wrapper over filling, tucking tip of corner under filling; fold left and right corners over filling. Lightly brush remaining corner with egg; tightly roll filled end toward the remaining corner, and gently press to seal.
• Pour oil into heavy Dutch oven; heat to 375 degrees F. Fry egg rolls, in batches, 2 to 3 minutes or until golden. Drain on wire rack over paper towels. Serve with Creamy Cilantro Dipping Sauce. Garnish, if desired.
• Process first 5 ingredients in a food processor until smooth. Garnish, if desired. Note: For a beautiful presentation, cut top from 1 large red bell pepper, reserving top; remove and discard seeds and membrane, leaving pepper intact. Arrange bell pepper on a serving plate, and fill with sauce.

CILANTRO GARLIC SAUCE

Steps:

• Add all ingredients to food processor. Mix until smooth. Serve and enjoy!
• You can use this sauce for tacos, wings, grain bowls, stuffed baked potatoes, burritos, fajitas, tostones, broiled salmon, pulled pork, yuca fries, chips (or sweet potato fries!), veggie platters and more!

CHIPOTLE CHICKEN SKEWERS WITH CREAMY CILANTRO DIPPING SAUCE

Steps:

• FOR THE CHICKEN: Slice the chicken breasts across the grain into 1/2-inch-thick strips (you should have about 30 strips). In a large bowl, toss the chicken with the brown sugar, cilantro, chipotle, adobo sauce, salt, chili powder, garlic powder, and pepper. Cover tightly with plastic wrap and refrigerate until the flavors meld, about 30 minutes. (The chicken, covered, can be refrigerated for up to 1 day before cooking.).
• FOR THE DIPPING SAUCE: In a bowl, stir all the ingredients together. Cover with plastic wrap and let stand at room temperature until the flavors meld, about 30 minutes. (The dipping sauce can be covered and refrigerated for up to 2 days. Season with additional lime juice, salt, and pepper to taste before serving.).
• Meanwhile, adjust an oven rack to the top position and heat the broiler. Line a broiler pan bottom with foil and top with a slotted broiler pan top; spray the broiler pan top with nonstick cooking spray. Weave each piece of chicken onto individual bamboo skewers; lay half of the skewers on the broiler pan top and cover the skewer ends with foil, making sure not to cover the chicken. Broil until the meat is lightly browned and cooked through, 5 to 8 minutes, flipping the skewers over halfway through. Transfer the skewers to a serving platter and serve immediately with half the dipping sauce. Repeat, broiling the remaining skewers and serving with the remaining dipping sauce.

CREAMY CILANTRO DRESSING

Steps:

• Combine all of the ingredients in a food processor or a blender until smooth.
• Serve with your favorite appetizer or salad.

THE BEST CREAMY CILANTRO SAUCE

Steps:

• Add all the ingredients to the food processor, season with salt and pepper. Blend until smooth and creamy. Taste and adjust salt and pepper to taste.
• Transfer to a dressing bottle or air-tight container and store in the fridge for up to 1 week.
• Use on salads, tacos, burrito bowls, as a dipping sauce or on rice and grilled meats.

TEX-MEX EGG ROLLS WITH CREAMY CILANTRO DIPPING SAUCE

Steps:

• Cook rice according to package directions, using 1 teaspoon salt.
• Cool completely.
• If using soyrizo, there is no need to brown it.
• If using real meat, now is when you would brown it.
• If using meatless patties or crumbles, you would want to heat them.
• Stir together rice,"sausage", black beans, and next 4 ingredients in a large bowl.
• Spoon about 1/3 cup rice mixture in center of each egg roll wrapper.
• Fold top corner of wrapper over filling, tucking tip of corner under filling; fold left and right corners over filling.
• Lightly brush remaining corner with egg; tightly roll filled end toward the remaining corner, and gently press to seal.
• Pour oil into heavy Dutch oven; heat to 375 degrees F.
• Fry egg rolls, in batches, 2 to 3 minutes or until golden.
• Drain on wire rack over paper towels.
• Serve with Creamy Cilantro Dipping Sauce.
• Garnish, if desired.
• Creamy Cilantro Dipping Sauce: Process first 5 ingredients in a food processor until smooth.
• Garnish, if desired.
• To freeze: Assemble egg rolls as directed through step 9. Place on a baking sheet and freeze until firm. Transfer to a freezer bag, seal, label and freeze.
• To serve: Thaw in fridge or microwave to thaw for about 3 minutes. Fry as directed.
• Note: For a beautiful presentation, cut top from 1 large red bell pepper, reserving top; remove and discard seeds and membrane, leaving pepper intact.
• Arrange bell pepper on a serving plate, and fill with sauce.