Treat Enchilada Sauce 1 Food

ENCHILADA SAUCE

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the peppers, onions and garlic and cook until soft, about 2 minutes. Add the chili powder, cumin, cayenne, bouillon cube and some salt and pepper and cook until the spices darken and their flavors are released, about 2 minutes. Sprinkle in the flour, stir to combine and cook it for another minute. Add the stock and stir to combine, then allow the liquid to thicken. Add the tomato sauce and 1 1/2 cups water and bring to a boil. Cook until the sauce is nice and thick and reduced by about a third, 5 to 10 minutes.
• Allow the sauce to cool slightly, then use an immersion blender to completely puree the sauce until smooth. (Alternatively, you can transfer it to a blender to puree it; just make sure the sauce is cooled, as blending hot liquids is dangerous!)
• The sauce will keep in the refrigerator for up to a week and can also be frozen! Just reheat the sauce in a saucepan or skillet for whatever recipe calls for it.

TREAT ENCHILADA SAUCE 2

Steps:

• In large saucepan, add the first three ingredients and wisk to mix.
• Heat, turn down to simmer until slightly thick.
• Mix ground beef, geen chilies and onion in separate bowl.
• Add 2 tblsps sour cream and salt.
• Dip corn tortillas in sauce. Place on a pan.
• Place a filling on each dipped tortilla.
• Roll up and use a toothpick to hold in place.
• Add remaining sour cream to sauce and mix.
• Pour over the rolled tortillas.
• Place in reheated 350* oven, covered.
• Bake 25-30 minutes.
• Tip: If you want fillings to stay together, add a little dry instant potato flakes or a little cornstarch, or a little flour. Do not add too much. Mix it in the filling and let it set for a few minutes.

PERFECT ENCHILADA SAUCE

Steps:

• Mix ingredients with whisk to incorporate.
• I use this in my Enchilada recipe #94490.

ENCHILADA SAUCE

Steps:

• Heat the oil in a large saucepan over medium heat.
• Add the garlic and saute for 1 to 2 minutes.
• Add onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce.
• Mix together and then stir in the water.
• Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes.
• Use in place of canned enchilada sauce.

TREAT ENCHILADA SAUCE 1

Steps:

• Melt margarine in flat large round saucepan.
• Sprinkle Flour,chili powder and salt into melted margarine.
• Stir with wisk.
• Add water and stir. Turn down heat.
• It will thicken as it simmers.
• Add in a little kichen bouquet and stir.
• Filling:.
• Browned hamburger, chopped onions and grated cheese.
• Dip fried tortillas in sauce, fill and roll. Hold together with a toothpick.
• Place in cake pan. Add more cheese on top if desired.
• Bake 325* 20 to 30 minutes.
• 6 filled Enchiladas.

EASY ENCHILADA SAUCE

Steps:

• In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas.

POL MARTIN BARBECUE SAUCE #1

Steps:

• heat butter in sauce pan over medium heat.
• add onion, green onion and garlic.
• saute for 5 minutes over low heat, (don't let onions brown).
• add remaining ingredients and mix well.
• taste for salt, add if needed.
• bring to a boil.
• reduce heat to low, and cook sauce for 18 minutes.

ENCHILADA SAUCE

Steps:

• Saute garlic, onion, & green pepper in oil for about 5 minutes until softened.
• Add chili powder and cook briefly.
• Add tomato, seasonings, and vinegar; cover & cook for 20 minutes until vegetables are tender.
• Uncover and cook 10 minutes longer.
• Puree in the blender or mash with a fork.

PASTA SAUCE #1

Steps:

• On your cutting board, chop and smash the garlic into a paste with the salt.
• Heat a large saucepan with the oil in it over medium-high heat.
• Add the onions and garlic to the pan and cook for about 8 minutes or until the onions are all brown.
• Add the chicken broth to the pan and scrape the bottom to get all the"flavor" bits off of it.
• Crush the tomatoes into the pan using your hand (it's a little gross, but it will give the sauce texture like you've never seen).
• Add the tomato paste and all of the seasonings except the parsley and basil.
• Stir to combined.
• Bring to a soft boil, turn the heat to low, and cover.
• Let it simmer for 1 to 1 1/2 hours, stir occasionally.
• Add the parsley and basil.
• Serve over pasta, rice, pizza, anything.

SMOOTH ENCHILADA SAUCE

Steps:

• In large saucepan saute garlic in oil until lightly browned; discard garlic.
• Stir flour into oil until smooth; cook, stirring constantly, 1 minute.
• Stir in chili powder.
• Gradually stir in broth, tomato sauce, oregano, salt and cumin.
• Simmer for 15 minutes.

PRAWNS IN A PINK SAUCE - CURRY 1

Steps:

• Mix all the ingredients for the sauce. Cover & refrigerate until needed.
• Heat oil in a large frying pan over a medium high heat. When hot put in the mustard seeds. As soon as they begin to pop put in the garlic.
• Stir once and put in the prawns - stir and fry until they just turn opaque, sprinkling with salt and pepper.
• Pour in the sauce and stir. As soon as the sauce is bubbling the dish is ready to be served with rice.