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- - About 1 teaspoon salt or to taste
- - 1/4 to 1/2 teaspoon cayenne pepper
- - 1 tablespoon ground cumin
- - 1/4 cup chili powder
- vegetable oil
- - Fresh ground black pepper
- all-purpose flour
- sweet Hungarian paprika
- tomato paste
- freshly ground black pepper
- coarsely chopped garlic
- freshly ground caraway seeds
- dried bay leaves
- small bunch fresh parsley
- fresh thyme
- white peppercorns
- green onions
- picante sauce
- taco seasoning
- mayonnaise
- sour cream
- refried beans
- egg
- vanilla
- flour
- FILLING
- chopped nuts
- eggs
- vanilla
- baking powder
- flour
- margarine or butter
- BASE
- chopped nuts
- FROSTING
- miniature marshmallows
- butter or margarine
- milk
- powdered sugar
- vanilla
Great as appetizers for a party or serve with a big juicy steak and salad
- parmesan cheese
- butter
- large white mushrooms
- bread crumbs
Demi-glace is another French sauce that every self-respecting restaurant keeps on hand. As an apprentice, I prepared it thousands of times for use in a variety of other sauces and dishes.
Also called brown sauce, demi-glace is traditionally prepared with what the French refer to as espagnole sauce (a mixture of brown stock, vegetables, brown roux, and tomatoes), brown stock, and Madeira or sherry. It’s simplified here to create a flavorful sauce you can keep on hand to add intense flavor to a number of dishes.
- tomato paste
- sliced white button mushrooms
- chopped shallots
- beef stock
- chopped leek
- all-purpose flour
- tomato paste
- diced tomatoes
- hamburger
- parmesan cheese
- butter
- Italian seasoning
- cottage cheese
Serve with sour cream, shredded sharp cheddar, and lots of Saltines (mmmm…. crackers….). Goes well with cornbread. Brownies and milk make a good follow-up.
- chili powder
- ground cumin
- rubbed sage
- ground coriander
- cayenne pepper
- black pepper
- savory
- paprika
- 16oz cans Joan of Arc Spicy Chili Beans
- 28oz can diced tomatoes w/ juice
- 28oz can tomato puree
- Tobasco to taste
- salt
A childhood favorite
- brown sugar
- white corn syrup
- water
- cream tartar
- butter
- Popped popcorn