Hummus by Cliff1976 (Ferndale, Michigan, USA)
Green Tomatillo Salsa by Bike (Issaquah, Washington, USA)
Red
Salsa by Bike
(Issaquah,
Washington, USA)
Marinade for Steaks and Salmon by Biamar (Victoria, British Columbia, Canada)
Good
Spaghetti Sauce by Ladybunyip (Middle
Park, Victoria, Australia)
Avanta's
Tex Mex Dip by
Avanta7 (Little Rock, Arkansas, USA)
Fresh
Guacamole by Avanta7 (Little Rock, Arkansas, USA)
Basic Tomato Pasta Sauce by Mochagirl (Sydney, New South Wales, Australia)
Aussie Guacamole by Mochagirl (Sydney,
New South Wales, Australia)
Trisha's Unbelievably Easy Dip by annulla (Brooklyn, New York, USA)
Hummus by Cliff1976 (Ferndale, Michigan, USA)
"Middle Eastern spread of garlicky goodness. I whipped up a batch using my friend's recipe (his gramps was from Syria), and augmented the garlic and lemon juice quantities a bit. Tastes so good scooped up in a piece of pita bread or on carrot sticks — but all who meet you face-to-face should beware your dragon breath."
One 19 oz. can of chick peas (also called
garbanzo beans)
One teaspoon of salt
3 Tablespoons of sesame tahini (ground sesame seeds in olive oil)
4 - 5 cloves of peeled garlic (you can use fresh garlic or minced in jar)
5 Tablespoons of Lemon Juice
1. Drain the chick peas and save the
juice.
2. Dump everything else into the blender
3. Start blending and slowly add chick pea juice until you get the viscosity you
like (we used about half of the juice we drained).
Posted in bookcrossing.com Chit-Chat forum on 2/7/2003.
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Green Tomatillo Salsa by Bike (Issaquah, Washington, USA)
"Since I left Texas, I haven't been able to get decent Tex-Mex, which implies really mediocre salsas. I've attempted to recreate red and green salsas with some kick."
10-15 small tomatillos, husks
removed & washed
1/4 cup lime juice
Chipotle peppers, seeded (you can also use serrano or plain jalapeno)
1 clove garlic
1 C vegetable base bouillon
1/2 cup cilantro, roughly chopped
1/2 cup "1015" Onion, chopped
1/2 teaspoon salt
To cook tomatillos, place on a cookie sheet and cook at 500 degrees for about
15-20 minutes, until they split. Let cool, then puree in a blender with the lime
juice, bouillon, garlic and pepper. Add cilantro, and whirl just a
little bit. Add remaining ingredients. Let stand for 30 minutes. Serve
at room temperature.
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Red Salsa by Bike (Issaquah, Washington, USA)
"Since I left Texas, I haven't been able to get decent Tex-Mex, which implies really mediocre salsas. I've attempted to recreate red and green salsas with some kick."
4 whole large tomatoes, core cut out
6 tomatillos, husks removed and washed
2 - 4 dried chipotle peppers, seeds removed
1 - 2 cloves garlic
1/2 cup cilantro, chopped
1/4 cup lime juice
salt to taste
Preheat oven to 500 degrees. Roast the tomatoes and tomatillos on a for 15-20
minutes (The skins will be slightly charred.) Put the tomatillos, chipotles,
lime juice, garlic and 1/4C of the cilantro in a blender. Chop very well. Add
the tomatoes and blend just enough so the tomatoes are broken into chunks. Stir
in the remaining cilantro and add salt to taste.
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Marinade for Steaks and
Salmon by Biamar
1 part red wine
1 part olive oil
1 part soy sauce
1/4 part Worcestershire sauce
1/4 part lemon juice
1 crushed garlic clove
salt & pepper
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Good Spaghetti Sauce by ladybunyip (Middle Park, Victoria, Australia)
"The secret of good spaghetti sauce is to start off soupy and let it reduce."
500 g (1 pound in old money) lean mince
1 stick celery, finely sliced
1 medium onion finely diced
clove garlic, finely chopped
a couple of rashers of bacon, diced
2 Tablespoons olive oil
1 Tablespoon plain flour
1/3 cup white wine (or water)
grated nutmeg
black pepper
salt to taste
1 tin tomato puree (or the equivalent in fresh tomatoes, skinned and whizzed)
4 cups chicken stock
2 Tablespoons tomato paste
Lightly fry the onion, garlic and celery in the olive oil. Then brown the meat. Add the flour, then the wine. Turn up the heat and evaporate liquid. Then add remaining ingredients. Simmer gently uncovered for at least an hour, stirring occasionally to make sure it doesn't stick to the bottom. It starts off very liquid, but reduces to a lovely intensely flavoured sludge.
Note: You can vary this by adding half an orange and a cinnamon stick while the sauce is simmering; obviously you fish them out at the end.
Posted in bookcrossing.com Chit-Chat forum on 11/12/2003
Avanta's
Tex Mex Dip by
Avanta7 (Little Rock, Arkansas, USA)
1 16 oz can refried beans, plain or spicy
1 cup sour cream
1 package taco seasoning mix
1 cup prepared or fresh guacamole (recipe to follow)
1 cup grated sharp cheddar
1 medium tomato or 2 Roma tomatoes, diced
1 small can sliced or chopped black olives
3 scallions (green onions), chopped, including the green stems
Stir the taco seasoning mix into the sour cream. Set aside. In a deep dish pie
pan or a quiche dish, cover the bottom of the dish with the refried beans to the
depth of about 1/4-3/8 of an inch. Cover the beans with a layer of guacamole.
Cover the guacamole with a layer of sour cream mixture. Be careful not to blend
the layers. (Depending on the size of your dish, you may have beans, sour cream
or guacamole left over.) Cover the sour cream mixture with the shredded cheese.
Sprinkle the top of the cheese with diced tomatoes, chopped scallions and
sliced/chopped olives. Cover with plastic wrap and refrigerate overnight. Serve
with plain tortilla chips.
Fresh
Guacamole by Avanta7 (Little Rock, Arkansas, USA)
"This dip recipe is so familiar to me that I don't actually measure, so
all ingredient amounts are approximations. Hope you like!"
2 or 3 ripe avocados (3 if they're small)
1/2 tsp Garlic powder (or to taste)
1/2 tsp Salt (or to taste)
1/4 tsp ground Black pepper (or to taste)
1/4 tsp ground Cayenne pepper (or to taste)
1 Tbs fresh lemon juice
Peel avocados and remove pits. In small bowl, mash avocados and lemon juice
until smooth and well blended. Add garlic powder, salt, and peppers. Mix well.
Adjust seasoning to taste. Cover and refrigerate until ready to use.
Basic
Tomato Pasta Sauce by Mochagirl
"The
best thing about this recipe is all the extra things you can do with it. The
only thing that's really essential is the tomato ... but without the
other things I've put in under essential it'd be pretty boring. Also, I would
never make this without herbs but I know many people who don't like to use them
so much."
Essential
ingredients
1-2
tins tomatoes
Onion
Garlic
Salt, pepper
Olive oil
Optional
ingredients
Herbs
(whatever you feel like, e.g. basil, rosemary, oregano, all work well)
Tomato paste/puree (thickens it up a little)
Olives
Mushrooms
Capsicum (bell peppers or just peppers in America, I think)
Chili
Paprika
Anything else you might care to add.
Fry
onion and garlic in olive oil (med heat) until onion is clear. Add tomatoes and
a little water if you want it to take more time (the flavours blend better that
way but if you are in a hurry don't add the water). If you have added whole
tomatoes, mash them up a bit. Add anything else that you are adding, season to
taste. Simmer gently until it's an appropriate consistency.
I use much the same recipe to make salsa and let it get REALLY thick, for pasta
sauce it can be anything from pretty thick to pretty sloppy, it depends on how
much of a hurry I'm in). I usually stick the pasta on once the sauce is about
halfway to where I want it.
Aussie
Guacamole by Mochagirl (Sydney,
New South Wales, Australia)
"Ok,
so I'm an Aussie and we've been paid out for our versions of Mexican many times
... having said that, I've been told by many that my guacamole is the best
they've tasted so I figured I'd share it."
Essential
ingredients:
Avocado (ripe, not over-ripe)
Squeeze of lemon juice
Garlic, very finely chopped (depending on your tastes)
Salt, pepper
Dash of tomato paste
Sour cream
Optional
ingredients:
Extra of any of the above
Onion (finely chopped)
Paprika
Chop the garlic very finely. Stick it in a bowl with the avocado, mash the avocado with a fork. Add lemon juice and tomato paste and mix. Now for the sour cream: the trick is, not too much. So I add one large teaspoonful and mix it all up, then decide if I need any more. Salt and pepper to taste. If you want it really smooth and un-lumpy, stick it in a blender/food processor.
Trisha's Unbelievably Easy Dip by annulla (Brooklyn, New York, USA)
"Trisha Baker gave me this recipe. Amazingly simple and good."
1 cup salsa
1 cup sour cream
Stir the salsa and sour cream together and chill for at least an hour to let the
flavors blend and mellow. Serve at room temperature. That's it!
