Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

June 2018

Mexican Recipes

Cookie Bouquet Recipes

Macadamia Nut cookie bouquet Mom Salinger

Macadamia Nut cookie bouquet Mom Salinger Recipe
2 c Flour 1 c Butter softened 1/2 c Brown sugar, packed 1 ts Orange peel grated 1 c Macadamia...

read more

Red Chile Sauce Recipe

Red Chile Sauce recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Red Chile Sauce recipe  PDF


2 tb Lard or bacon drippings
2 tb Flour
1/4 To 3/4 cup ground red chile
2 c Cooled beef bouillon or
water Up to 4 ounces of tomato sauce (optional) 3/4 ts Salt
1 Garlic clove, crushed
Pinch of ground Me ican oregano (optional) 1 ds Of ground comino (optional)
Makes about 3 cups Melt lard in a saucepan over low heat. Add the flour and stir until well mi ed and slightly browned. Add teh smaller amount of chile to the bouillon or water, either when trying a new batch of chile or when preparing this recipe for the first time. Taste, then add more chile after the water is well mi ed into the rou . Stir constantly when adding the water and continue to stir until a smooth sauce is obtained. Add tomato sauce, if desired. Slowly add it to the dlour mi ture, stirring constantly. Season taste and adjust the seasonings. Simmer for at least 10 minutes, or longer, to develop the flavor. Jane Butel's Te Me Cookbook From the collection of Jim Vorheis

Red Chile Sauce recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
246 people have voted
Last Reviewed on 2018-06-25



Monday, Jun 25 2018 Download & Print Red Chile Sauce recipe  PDF   Mexican recipes RSS   Thumsb up

2018 Best Cooking Recipes

New Recipes

Broccoli Crevette Soup

New Cooking Recipes

Skirlie with Mushrooms
Skirlie with Mushrooms Recipe


8 oz Mushrooms (wild if possible) 5 oz Good meat dripping 2 Onions 1 lb Medium oatmeal Salt and black pepper Skirlie is only worth making with good drippings from roasted meat. Chrissie remembers that sometimes the cook at the big house would dole out, to people who wanted it, the wonderful dripping that had been used for the umpteen big roasts. I like skirlie as a kind of risotto, with wild chanterelles that grow in profusion all over the island. The mi ture makes an e cellent stuffing for a boned shoulder of lamb. Wipe and slice the mushrooms. Skin and slice the onion thinly. ...

Cooking Magazines: Risotto Recipes » June 2018   Risotto recipes RSS   Thumsb up

Dish Of The Day

Minted Quinoa Fruit Salad

Minted Quinoa Fruit Salad Recipe
1/4 ts Salt 6 oz Quinoa uncooked 1/3 c Mint chopped 1/4 c Yogurt vanilla, lowfat sweetened ...
read more

Category: » Quinoa Recipes

View more dishes

>