|by Joanne Asala|
This spiral-bound index card size book contains dozens of traditional recipes from Ukrainian-American kitchens.
1 - 10 of 36 for tomatillo sauce
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Mix together 4 ... dry husks from tomatillos, rinse them ... 1 tablespoon of sauce. Roll, place ... spoonful of green onion, sour cream sauce over each serving.
Mix chicken broth, ... 1 cup hot Tomatillo sauce onto serving platter. ... occasionally until mixture is slightly thickened. Puree in blender or food processor.
Combine the onion, ... brown. Whirl the tomatillos and their liquid ... and boil the sauce rapidly until it ... about 2 1/2 cups, stirring it occasionally.
I use fresh tomatillos. Put all ... fine. Simmer until sauce has thickened and ... cups. I have never used almonds. This sauce should not be too spicy hot.
Saute the onion, ... Heat a skillet over medium heat and saute the quesadillas until brown on both sides. Cut into 3 pieces and serve with tomatillo sauce.
Drop tomatillos and peppers into ... if a thinner sauce is desired. Cover ... tossed with the roasted pepper and tomatillo sauce with or without chicken.
Cook chicken for ... Remove husks from tomatillos. Place half ... cup broth. Combine sauce and add cumin ... Serve over hot, cooked chicken. Serves 6 to 8.
Rich in nutrition ... chipotle peppers and sauce in a medium ... Stir in the tomatillos and reduce heat; ... 860mg; Carbohydrate 41g; Fiber 5g; Protein 5g.
Remove husk, rinse, and chop tomatillos. Remove seeds ... 10 minutes. Put sauce back in food ... smooth. Can be served hot as a sauce or cold as a dip.
Remove chorizos from ... down to desired crispness. Arrange on platter and to each taco add the sauce and a spoonful of sour cream. Serve at once. Serves 6.
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