Here s a sauce recipe I cut from the newspaper some time back. Haven t had a chance to try it yet.
EASY BLENDER PEPPER SAUCE
1 Tablespoon olive oil
1 large onion (1 cup chopped)
1 Tablespoon bottled minced garlic
1/8 teaspoon black pepper
2 bags (1 lb. each) frozen bell pepper strips
3/4 cup half-and-half
Heat oil over medium-high heat in an extra-deep 12-inch non-stick skillet. Peel and coarsely chop onion, adding it to the skillet as you chop. When all of the onion has been added, reduce the heat to medium. Add the garlic and black pepper. Cook 3 minutes, until onion is soft.
While onion cooks, pour the pepper strips into a colander and rinse with cool water until defrosted, about 1 minutes. Drain well, pressing the peppers with the back of a spoon to remove as much water as possible.
Remove the onions from the heat and pour them into an electric blender container. Add pepper strips and half-and-half. Blend on high until the vegetables are well-blended but still slightly chunky, about 30-45 seconds. Scrape down the blender sides midway through, if necessary.
Use the sauce in a recipe or refrigerate in the blender container for up to 24 hours before serving. If stored, the sauce will need to be whirled again in blender to remix.
This sauce may be frozen up to 1 month in an airtight container. To defrost, place in a microwave-safe bowl and micro-wave, uncovered, at 50 percent power, until defrosted, about 3 minutes, or thaw in the refrigerator overnight.
Makes about 4 cups
EASY BLENDER PEPPER SAUCE
1 Tablespoon olive oil
1 large onion (1 cup chopped)
1 Tablespoon bottled minced garlic
1/8 teaspoon black pepper
2 bags (1 lb. each) frozen bell pepper strips
3/4 cup half-and-half
Heat oil over medium-high heat in an extra-deep 12-inch non-stick skillet. Peel and coarsely chop onion, adding it to the skillet as you chop. When all of the onion has been added, reduce the heat to medium. Add the garlic and black pepper. Cook 3 minutes, until onion is soft.
While onion cooks, pour the pepper strips into a colander and rinse with cool water until defrosted, about 1 minutes. Drain well, pressing the peppers with the back of a spoon to remove as much water as possible.
Remove the onions from the heat and pour them into an electric blender container. Add pepper strips and half-and-half. Blend on high until the vegetables are well-blended but still slightly chunky, about 30-45 seconds. Scrape down the blender sides midway through, if necessary.
Use the sauce in a recipe or refrigerate in the blender container for up to 24 hours before serving. If stored, the sauce will need to be whirled again in blender to remix.
This sauce may be frozen up to 1 month in an airtight container. To defrost, place in a microwave-safe bowl and micro-wave, uncovered, at 50 percent power, until defrosted, about 3 minutes, or thaw in the refrigerator overnight.
Makes about 4 cups
MsgID: 0065702
Shared by: Micha in AZ
In reply to: Recipe(tried): Gorgonzola Cream Sauce - Diona
Board: Cooking Club at Recipelink.com
Shared by: Micha in AZ
In reply to: Recipe(tried): Gorgonzola Cream Sauce - Diona
Board: Cooking Club at Recipelink.com
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Reviews and Replies: | |
1 | ISO: In need of sauce to compliment pasta/sausage/broccoli/mushroom dish |
diona nyc | |
2 | Recipe(tried): Gorgonzola Cream Sauce - Diona |
Micha in AZ | |
3 | Recipe: Hazelnut Cream Sauce - Diona, I'm still looking for the Gorgonzola one! |
Micha in AZ | |
4 | Recipe: Easy Blender Pepper Sauce |
Micha in AZ | |
5 | Recipe: Ricotta and Basil Sauce |
Micha in AZ | |
6 | Recipe: Cheese Sauce for Pasta - Still not a Gorgonzola recipe, but... |
Micha in AZ | |
7 | Recipe: Gorgonzola Cream Sauce for Diona |
Micha in AZ |
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