- canned milk
- margarine
- cocoa
- sugar
- vanilla
- olive oil
- chopped parsley
- dry white wine
- chicken stock
- dried marjoram
- dried rosemary
- butter
- salt & pepper to taste
Nutritional Information CALORIES 4 (27% from fat); FAT 0 .1g (sat 0.0g,mono 0.0g,poly 0.1g); PROTEIN 0 .2g; CHOLESTEROL 0 .0mg; CALCIUM 6mg; SODIUM 10mg; FIBER 0 .0g; IRON 0 .0mg; CARBOHYDRATE 0 .7g
yield 1 cup serving size 1 tsp
- fat-free sour cream
- minced fresh chives
- low-fat mayonnaise
- chopped fresh thyme
- Worcestershire sauce
- freshly ground black pepper
- Italian bread crumbs
- red wine vinegar
- olive oil
- finely chopped parsley
Particularly good with flank steak; You will want to double/triple the recipe if serving more than 2 or 3 people.
- white vinegar
- olive oil
Can use broth, mom says. More coconut???
- brown sugar
- soy sauce
Great dipping sauce for shrimp or steak with rice.
- vinegar
“Avoid the crushed tomatoes with added herbs, seasonings, etc. You want pure crushed tomatoes if possible. Any leftover sauce keeps well in the refrigerator for three or four days.”
- extra virgin olive oil
- crushed red pepper flakes
- fine grain sea salt
- crushed red tomatoes
- zest of one lemon
Serve this with the fried dill pickles known as frickles, or with crab cakes.
The remoulade can be refrigerated in a tightly covered container for up to 1 week.
Makes about 2 cups
- low-fat mayonnnaise
- low-fat buttermilk
- smoked paprika
- dried oregano
- lime juice
- chipotle in adobo sauce
- chile flakes
- toasted ground cumin seeds
- dried oregano