|Flavoring with Chiles|
|by Clare Gordon Smith|
Chiles are established kitchen basics the world over whether fresh, dried, powdered, or pureed.
1 - 10 of 66 for chile relleno sauce
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Slit the peppers ... Serve covered with sauce (below). Heat the ... heat and add the tomato sauce, oregano, salt and pepper. Mix well. Simmer for 5 minutes.
Saute onion and garlic until tender. Add can of stewed tomatoes and chicken broth. Simmer until desired consistency.
Grease a 9"x12" ... chilies and cheese, then sprinkle the grated longhorn cheese then pour tomato sauces. Bake at 350 degrees for 45 minutes. Good hot or cold.
Prepare tomato sauce. Cut a ... side of each chile to remove seeds, ... occasionally. Add broth, salt, chiles, cloves and cinnamon. Simmer gently 15 minutes. Serve.
Preheat oven to ... then pour tomato sauce over top and ... minutes before serving. If you want, you can spice up the sauce or use an enchilada sauce instead.
Grease 9x13 baking ... pour the tomato sauce over the top, ... Bake at 325 degrees for approximately 1 hour. Remove when bubbly custardy. Makes 10 servings.
Roll cheese in ... a medium white sauce. Add cheese to make it a cheese sauce. You can use Velveeta as a sauce OR Heat chilies in boiling sauce for 5 minutes.
Layer large, flat ... with half of chiles and half of ... hour. Spread tomato sauce over top, and ... minutes, then 5 minutes with sauce and cheddar cheese.
Insert a strip of cheese in each chile. In medium ... 350 degrees. Make sauce: Combine all ... cheese. Bake, uncovered, 20 minutes until heated through.
Spray a casserole ... casserole so as not to disturb layers. Bake in 350 degree oven 45 to 50 minutes. Cut into squares to serve. Top with picante sauce.
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