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1/4 cup Parmesan cheese
3/4 teaspoon salt
2/3 cup salad oil
2 Tablespoons dried parsley
1/8 teaspoon garlic powder
2 Tablespoon dried basil
1/4 teaspoon nutmeg
1/4 cup blanched almonds
Blend all ingredients in blender until smooth. Serve over ravioli.
Makes 1 cup.
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4 roma tomatoes (quartered)
1/2 medium onion
3 garlic gloves, peeled
1/2 medium green bell pepper (seeded)
1/2 jalapeno (seeded)
2 Tablespoons fresh lemon juice
1 fresh cilantro
1 teaspoon salt
1 teaspoon finely ground black pepper
Place the metal chopping blade in your food processor. Use the "momentary" or "pulse" button. Process the onion and the garlic cloves ...
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4 large tomatoes (diced)
1 large yellow or white onion (diced)
2 jalapeno peppers (chopped)
3 serrano chili peppers (chopped)
1/4 yellow bell pepper (diced)
1/4 green bell pepper (diced)
1/4 garlic clove (minced)
1/2 cup finely chopped cilantro
1/2 cup chopped green onions
2 tomatillos
1 lemon (JUICE ONLY)
1 teaspoon white vinegar
salt (2 pinches)
pepper (2 pinches)
Combine all vegetables together ...
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1/3 cup barbeque sauce
1/4 cup grape jelly
Heat until jelly melts and blends with barbeque sauce
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1/4 cup dry mustard
2 tablespoons cooking oil
1/2 teaspoon salt
1/4 cup water
Using small saucepan, bring water to a boil. In bowl mix dry mustard, cooking oil and salt together. Stir boiling water into mustard mix. Let mixture stand until cooled, then serve.
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