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Ingredients: 4 medium Artichokes 1 Onion, chopped 2 Centiliter(s) Garlic, minced 2 tb Minced fresh mint 1/2 Teaspoon(s) Crumbled rosemary 1/4 c Salad or olive oil 2 Tablespoon(s) Lemon juice 1/2 c Cider vingegar 1/2 Cup(s) Water 1/2 ts Salt Directions: SOURCE: ADA NEWS, ADA Va. Affiliate, Inc. newsletter dated Sept. 1992. Formatted into MM by Ursula R. Taylor. Rinse artichokes and cut one inch off the tops. With scissors, trim off the thorny tips of the remaining leaves. In a large saucepan, saute onion, garlic, mint and rosemary in oil. Add lemon juice, vinegar, water and salt. Place artichokes in seasoned broth; cover and simmer until tender - about 40 minutes. Allow to cool in the broth. To serve, place each artichoke in a bowl with some of the broth to use as a dipping sauce. EXCHANGES: 1 artichoke with dipping sauce - 2 vegetables and 2 fat. Carbohydrates: 20 gm, protein 2.8 gm, fat 14 gm, sodium 402 mg.
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Transf Sizzling mushroom sauce Sauté sliced mushrooms, chopped onions, garlic in olive oil. Stir In chopped fresh tarragon, Dijon-style mustard and balsamic vinegar. Salt & pepper to taste. Split and fluff potatoes. Top with hot mushroom mixture. Garnish with Enoki mushroom Sweet and sour bbq sauce Chop the onions, garlic and ginger and slowlycook in the oil until soft. Ad flour to thicken ( thin if you want to marinade). Add everything else and cook for half an hour. Aioli sauce (english) Mash garlic until it becomes a puree, add egg yolks, cayenne, salt and pepper and then start adding oil very slowly as for a mayonnaise. Stir in lemon.. If aiolli becomes too thick add a little warm water. Basic green sauce Cook and stir onions in oil in a 3-quart saucepan until tender. Stir in remaining ingredients except broth and sour cream. Cover and cook over medium heat for 5 minutes, stirring occasionally. Place mixture in food processor workbowl fitted Yet another alfredo sauce Heat butter in saucepan large enough to accommodate all ingredients. Add heavy cream and seasonings, reduce by half. Add sour cream and Romano cheese and cook 1 to 2 minutes or until smooth. Famous green sauce 1. Set aside 1/4 cup of cilantro, 2 large garlic cloves, and 1 jalapeno pepper. 2. If using fresh tomatillos, peel them out of the paper and boil them a scant two minutes, or until they change color from light to darker green. Be careful handling them, as Rack of lamb w/ chanterelles & lentils in a port wine sauce Spread the honey evenly over the racks of lamb. Sprinkle on the thyme. Preheat the oven to 475øF. Place the racks of lamb in a baking pan and roast them for 15 to 18 minutes, or until they are golden brown and soft to the touch. Remove the l Wild mushroom dumplings (with mushroom sauce) Using a teaspoon, gently scoop out the brownish black gills from the portobello mushrooms and discard. Using damp paper towls, wipe both kinds of mushrooms clean. Cut the shiitakes and portobellos into 1 in dice. In several batches, coarsely chop in a foo White asparagus in white sauce Drain asparagus spears, reserving 1/2 cup of the liquid. Heat margarine in a saucepan. Add flour; blend. Gradually pour in asparagus liquid and milk. Stir constantly over low heat until sauce thickens and bubbles. Add cooked ham and seasoni Pork with ancho sauce In a medium skillet, toast the anchos over high heat, turning and pressing down on them with a metal spatula to flatten, until pliable, about 1 minute. Remove the seeds and veins from the anchos and rinse well. Transfer to a medium bowl, add the boilin Sweet hot mustard sauce Mix all ingredients thoroughly. Serve with grilled salmon. Barbeque sauce 2 Combine the seasoning mix ingredients in a small bowl and set aside. In a 2-quart saucepan fry the bacon over high heat until crisp. Stir in the onions, cover pan, and continue cooking until onions are dark brown, but not burned, about 8 to 10 minutes, st Hot barbecue sauce * - more if preferred. 1. Combine ingredients in a saucepan and let steam; keep just under simmering point for about 30 minutes. Remove and discard onion, green pepper, celery, and garlic. 2. Brush sauce on meat or chicken during last 15 min Spicy potatoes in coconut sauce Peel eggplant and potatoes and cut into 1-1/2-inch chunks. Mix the garlic and spices together. In a 12-14-inch frying pan on high heat, stir pepper and spices in oil until peppers are just limp, about 2 minutes. Remove from pan and set aside. To pan, ad Apple bbq sauce T pepper, 1 T paprika, 2 t chili powder, 1/2 t celery salt, 1/2 t ground red pepper and 1/4 t dry mustard before cooking. Baste with 1/2 c apple juice while cooking. Add sauce last 15 minutes. Char grilled artichokes One by one, grip the artichokes by the stalk and strike against the work surface to open them without breaking off the leaves. Cut off the stalks, wash in cold water and drain. Arrange a layer of artichokes in a large bowl. Season well and sprinkle genero Penne with baby artichokes, black olives and peas Rinse the artichokes in cold water. Bend back the green petals and snap them off all the way down to the light green and yellow leaves. Cut off the top cone of petals and the green part of the base. Cut the artichokes in half, if the choke and thistle loo Alligator sauce piquant Make roux with 1 cup oil and 1 cup flour and cook until golden. Saute onions in roux until brown. Add tomato paste and sugar and cook about 5 minutes. Add bell pepper, celery, garlic, mushrooms and stir well. Add water and cook 1 hour over low hea Pumpkin seed sauce * Slice of white bread should be torn into small pieces. ~--------------------------------------------------------------------- ~-- Cook pumpkin seeds, onion, bread, and garlic in oil, stirring frequently, until bread is golden brown. Stir in Turkey cutlets with marsala wine sauce On a piece of wax paper, combine flour and pepper. Lightly dredge each cutlet in seasoned flour (dredge just before cooking or flour coating will become gummy). In a 12-inch skillet, heat oil over medium low heat. Add cutlets and saute until lightly gol Chicken with mustard and wine sauce Cut chicken into serving size pieces. Saute in hot oil until browned. Remove from pan, drain all but a little oil from pan. Add garlic and shallots; cook 1 minute. Add wine and return chicken to pan. Cover and simmer until tender, about 15 min Hot fudge sauce In medium-sized, heavy saucepan, over medium heat, melt chips with sweetened condensed milk, butter and water. Beat smooth with wire wisk if necessary. Stir un vanilla. Serve warm over ice cream of as fruit dipping sauce. Store leftovers covered in rer Onion and red-pepper sauce Put onions, 1/4 cup oil, the basil, salt and garlic in a 3-quart sauce pan over high heat. Cook, stirring often, 10 to 12 minutes until onions are tender bu tnot browned. Spoon into food processor ro blender. Add remaining ingredients and process until Chinese chicken in plum sauce (mwei jiong gai - canton) PREPARATION: Cut chicken into bite-sized pieces. Peel carrots and cut into cubes. Crush garlic. COOKING: Place oil and garlic in skillet. Brown Chicken, stir 5 minutes, cover, reduce heat, and simmer 10 minutes. Add plum sauce celery, ginger, Stuffed baked potatoes with cheese sauce 1. Preheat oven to 425øF. Scrub potatoes; pierce each with a fork. Place on oven rack; and bake until fork-tender- 50 to 60 minutes. 2. Remove potatoes from oven. Cool slightly; split in half lengthwise. Gently scoop out potato, keeping shells intact. Tur Allie prudhomme fonterot's bread pudding and hard sauce Place butter and sugar in large bowl. Mix with electric mixer on medium speed until creamed, about 5 minutes, pushing sides down with a rubber spatula. Add milk, eggs, vanilla, cinnamon, nutmeg, salt, cream of tarter and ginger beating on low spee Almond red sauce Place almonds in food processor workbowl fitted with steel blade or in blender container; cover and process until finely ground. Cook onion and garlic in oil over medium heat, stirring frequently, until onion is tender. Stir in remaining ingr Jackie's spaghetti sauce Cook slightly. Drain off grease. Return to pan and add all other ingredients. Simmer for about 2 hours or until it has thickened. Serve with spahetti.