Save to BigOven Yum Print Avocado Puree Rate this recipe 1 2 3 4 5 0 ratings Category: Sauces Servings: 4 Avocado Puree 2 ripe avocado, peeled, pitted, and coarsely chopped 3 tablespoons fresh lime juice 1 tablespoon honey 3 tablespoons chopped cilantro Dash of salt and pepper Place avocado and lime juice in a
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1 large bunch fresh coriander — including the roots 2 cloves garlic 2 small chiles — deseeded and pith removed 1/2 teaspoon salt 1/2 teaspoon finely grated lemon rind — (no pith) 1/4 cup peanuts — roasted 1/2 cup salad oil Wash the coriander and place in a heatproof bowl and pour boiling water to
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Also known as Sofrito 20 ounces canned crushed tomatoes 1 long green pepper — (Anaheim or other type that is not “hot”) 1 yellow onion 1 clove garlic Spanish virgin olive oil 1 teaspoon Spanish sweet paprika salt and pepper — to taste Finely chop the onion and garlic. Chop the pepper into 1/4″ (or
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2 cups finely diced butternut squash 1 cup fresh cranberries 2 clementines — peeled 1/3 cup maple syrup Grated zest of 1 orange Juice of 1 lime 1 Pinch cinnamon 1/2 teaspoon finely minced fresh mint Bring a saucepan of water to a boil, add the diced squash and when the water returns to the
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1 cup oil 1/3 cup soy sauce 1/4 teaspoon ground ginger 1/8 teaspoon cayenne pepper Combine all ingredients in a glass bowl. Add meat and refrigerate for at least 3 hours. Pyrex Prepware 3-Piece Glass Mixing Bowl Set

1-cup heavy whipping cream 3/4-cup sugar 8 ounces unsweetened chocolate, finely chopped 1/3-cup corn syrup 1/4 cup unsalted butter 1 1/2 teaspoons vanilla extract 1/8-teaspoon salt Combine whipping cream and sugar in a heavy saucepan. Place over medium heat, and cook, stirring constantly, until sugar dissolves. Stir in chocolate, corn syrup, and butter. Cook over
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1 (14.5-ounce) can diced tomatoes, crushed 1 (8-ounce) can tomato sauce 1 (6-ounce) can tomato paste 1/2 cup dry red wine 2 tablespoons sugar 1 teaspoon dried basil 1 teaspoon dried oregano 3/4 teaspoon salt 1/2 teaspoon pepper 2 garlic cloves, minced Stir together all ingredients in a heavy saucepan over medium heat. Bring to
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4 tablespoons olive oil 2 large minced garlic cloves 1 onion, very finely chopped 2 teaspoons dried basil 2 teaspoons dried parsley 1 teaspoon ground black pepper 1 teaspoon dried oregano 2 teaspoons salt 7 cups chopped fresh from the garden tomatoes (or 56 oz. canned crushed tomatoes) 1 (28 oz.) can tomato paste 1
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Also known as Salsa di Aglio e Olio 2/3 cup virgin olive oil 2 cloves garlic — finely minced 1 teaspoon salt 1 teaspoon coarsely ground black pepper 1/3 cup reserved spaghetti cooking water In a frying pan, heat the oil. Add the garlic and saute until soft. Add the salt and pepper. Add the
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2 6 ounce cans tomato paste 2 28 ounce cans whole tomatoes 2 8 ounce cans tomato sauce 1 stalk celery — diced 1 onion — diced 4 cloves garlic — finely chopped 1/4 cup olive oil 1/4 cup sugar 1 teaspoon salt 1/2 teaspoon ground black pepper 1 teaspoon dried basil 1 teaspoon oregano
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