What do you think of these Fried Cheese Tombstones with Blood Red DippingSauce. Today’s recipe is a recreation of those treats, with a little extra kick from chili pepper in the sauce and the cheese shaped into ghoulish tombstone shapes
Serve with blue cheesesauce. Combine the butter and hot sauce in a small saucepan. Combine the hot sauce mixture, ground chicken, egg, celery, bread crumbs, and salt in a large mixing bowl and mix by hand until thoroughly incorporated
Or, just imagine your favorite french toast turned cinnamon roll, meets blueberry filled, homemade toaster struedel and all of that goodness is then plunged into a creamy, sweet, glaze-like cream cheesedippingsauce
In a small saucepan over medium heat, warm the oil. Add the hoisin sauce, fish sauce, sugar and chili paste, stir well and simmer for 15 seconds. 1/3 cup hoisin sauce. 1 tablespoon fish sauce
on the stove in a pan, saute' in canola oil, the onion, garlic, prosciutto, herbs, and basilblend the cheeses with the sautéed mixtureplace about a tablespoon of the cheese/prosciutto/herb mixture on one end of each of the opened blossoms
Since we were enjoying José Olé Beef & Cheese Taquitos, José Olé Beef & Cheese Mini Tacos, and José Olé Chicken & Cheese Nacho Bites, I thought it would be nice to make a cheesedippingsauce to go with the game day fare
This basic cheesesauce can also be used for dipping like a fondue, can be served over broccoli, French fries or served as the perfect finish for an open faced roast beef sandwich on toasted bread
Okay, I fully acknowledge Nacho CheeseSauce isn’t the healthiest thing in the world BUT, a little goes a long way and when it’s homemade you control the salt (that counts
Store tamarind sauce in an airtight container in the refrigerator for up to a week. Combine the tamarind and 2 cups of the water in a small saucepan and bring to a boil over high heat. Add the ginger, garlic, 3 tablespoons sugar, the chili-garlic sauce, fish sauce, and soy sauce and bring to a boil over high heat. When smooth, whisk the mixture into the tamarind sauce, continuing to whisk until the sauce thickens, about 1 minute
Reheat the mustard sauce and pour onto plates. Set the cutlets on the sauce and serve. In a small saucepan, boil the chicken stock and cream over moderately high heat until reduced to 1/2 cup, about 5 minutes
I made a wonderful raspberry sauce with those berries that was really quick and easy, and would be delicious spooned onto biscuits, chocolate muffins, or cheesecake
Cover the tortillas with the red sauce and top with olives. 2T butter1/3cup chopped onion1/2cup chopped green pepper2cups tomato juice divided2T Flour1T Chili Powder1/2 tsp kosher salt1 10oz can enchilada sauce1/4 tsp ground cinnamon12 corn tortillas3 cups shredded Cheddar cheese1 2. Whisk in the remaining 1 cup tomato juice ,enchilada sauce and cinnamon. Place 3T cheese into each tortilla roll up and place seam side down in 9x13 inch pan repeat with remaining tortillas. 1 10oz can enchilada sauce. 3T cheese
Comments
Log in or Register to write a comment.