Yayas Salsa Blanca White Sauce Food

SALSA BLANCA

Salsa Blanca image

A quick, easy and yummy dip that comes from my favorite little cookbook "Low Fat Mexican Recipes." Note: Cook time is chill time.

Provided by Happy Hippie

Categories Lunch/Snacks

Time 1h5m

Yield 3 cups

Number Of Ingredients 3

Ingredients

1 pint fat-free cottage cheese
2 tablespoons fat-free mayonnaise
1 cup chunky salsa (your favorite)

Steps:

Combine all ingredients.
Serve with baked tortilla chips or use as a dip for fresh vegetables.

Nutrition Facts : Calories 99.8, Fat 0.7, SaturatedFat 0.2, Cholesterol 7.8, Sodium 914.5, Carbohydrate 13.1, Fiber 1.6, Sugar 5.1, Protein 11.3

MEXICAN WHITE SAUCE

Mexican White Sauce image

This is the white sauce that you find in Mexican restaurants. Serve with tortilla chips.

Provided by JENJONESY

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 2h15m

Yield 24

Number Of Ingredients 7

Ingredients

2 cups creamy salad dressing, e.g. Miracle Whip ™
¾ cup milk
½ tablespoon crushed red pepper flakes
1 ½ teaspoons ground cumin
½ teaspoon salt
1 ½ teaspoons garlic powder
1 ½ teaspoons dried oregano

Steps:

Measure salad dressing into a medium bowl. Gradually stir in the milk. Season with red pepper flakes, cumin, salt, garlic powder, and oregano, and mix well. Cover and refrigerate for at least 2 hours to allow the flavors to blend. If you taste it right away, all you will taste is salad dressing.

Nutrition Facts : Calories 65.8 calories, Carbohydrate 3.4 g, Cholesterol 7.3 mg, Fat 5.6 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 0.8 g, Sodium 218.6 mg, Sugar 3.1 g

YIA YIA'S SUNDAY SAUCE

Yia Yia's Sunday Sauce image

Provided by Michael Symon : Food Network

Time 8h20m

Yield 8 cups

Number Of Ingredients 11

Ingredients

1/4 cup olive oil
1 large Spanish onion, finely diced
1 tablespoon kosher salt, or more as needed
6 cloves garlic, sliced
Two 28-ounce cans San Marzano tomatoes, with their juice
2 pounds meaty beef bones
1 cup dry white wine
1 tablespoon fresh oregano leaves
1 tablespoon crushed red pepper flakes, optional
1/4 teaspoon freshly ground black pepper
1 bay leaf

Steps:

What makes this sauce so good is the long, slow cooking time, which allows it to develop a complex flavor. It shouldn't simmer; there should be just a bubble rising to the surface every now and then. Meaty beef bones add more depth and complexity. (If you have beef stock, you can add two cups of it in place of the beef bones.) This sauce is chunky with abundant tomato and sliced garlic. Depending on what you're using this for, it can be served as is (over a very thick hearty pasta or as part of a braising liquid). But if you were to use it for an angel hair or as a sauce for sauteed veal, you would probably want to puree it in a blender until it's uniformly smooth. This sauce freezes well, so you can make big batches, portion it into smaller containers, and freeze it when you need it.
Heat the oil in a 4-quart saucepan or large Dutch oven over medium heat. Add the onions and cook until translucent, 2 minutes. Add the salt and garlic and cook until everything is soft but not browned, about 3 minutes.
Squeeze the tomatoes one by one into the pan, pulverizing them by hand, and pour in their juice, too. Add the bones, wine, oregano, red pepper flakes, if using, black pepper and bay leaf. Bring the sauce to a simmer, and then reduce the heat to its lowest possible setting, and continue to cook for 8 hours. The sauce should reduce by about one-third.
Taste for seasoning and add more salt if necessary. Remove the bones and bay leaf. If not using right away, let the sauce cool, then cover and refrigerate for up to 1 week or freeze for up to 2 months.