Helen's non-lethal Chili Sauce Written by Helen Porter
The best recipe for Chili (or chilli) sauce is a matter of much debate among fans - some like it hot, some like it extra hot, and some like it hot enough to remove enamel from your teeth! The bottom line is, most people need a chili sauce strong enough to accentuate taste of whatever they are eating (typically meat cuts, kebabs and so on) but NOT so hot that it can be life-threatening. This is why I am happy to share with you, my own favorite chili sauce recipe, which was generously donated to me by Andy, a Turkish chef of amazing abilities. Chili sauce recipes are usually guarded jealously till death, so once again, thanks Andy for sharing! This one may make you sweat a little, but will enhance meaty flavor of whatever you eat, while doing no permanent damage! Makes enough for 8 portions: 1 stick of celery 2 shallots 1 red onion 2 jalapeno Peppers for mild, 5 for hot (not recommended!) 1 clove garlic 4 tablespoons of tomato puree 4 tablespoons of tinned chopped tomatoes (skin off) drain juices flat leaf parsley - a small handful 1/2 fresh lemon tabasco sauce olive oil salt and pepper
| | Savory Garlic Herb Zucchini BakeWritten by Mambo Sprouts
Ingredients: ************ 1 packet Natural Garlic Herb Soup & Dip Recipe Mix 6 cups zucchini sliced 1/2 inch 4 medium tomatoes sliced 1/2 inch 3 Tbsp. plain bread crumbs Olive oilPreparation: ************ Mix bread crumbs and seasoning. Layer half zucchini and half of tomatoes in a 9 x 11 oiled casserole. Sprinkle 1/3 of bread crumb seasoning. Top with remaining zucchini and another 1/3 of seasoning. Cover and bake at 375°F for 30 minutes. Add remaining tomatoes. Brush with oil and sprinkle remaining seasoning. Bake uncovered for 30 minutes. Optional: Sprinkle with Parmesan cheese while hot.
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