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Tzatziki Sauce by Mr. Paschal

• 1 cucumber diced • 4 cloves of garlic minced • 1/3 cup dill from the garden, chopped • 1 ½ tablespoon lemon juice • ½ teaspoon sea salt • 1/8 teaspoon pepper • 2 cups plain Greek yogurt Mix well the cucumber, garlic, dill, lemon juice, salt, and pepper in a medium bowl. Stir […]

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Coulis de Tomates, Coulis Tomato Sauce for your Pizza, Pasta, squashes, etc.

For 4 people: • 2 Lbs ripe tomatoes • 1 onion finely diced • 1 bouquet garni composed of 3 thyme branches, 1 laurel leaf, 6 Italian parsley sprigs tied together • 2 garlic cloves finely diced • 1 teaspoon of honey • olive oil • salt, pepper Preparation: 15 minutes Cooking: 10 minutes  […]

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Julie’s BBQ Sauce

Ingredients: 2 cups ketchup 1 cup water 1/2 cup apple cider vinegar 5 tablespoons light brown sugar 5 tablespoons sugar 1 tablespoon lemon juice 1 tablespoon Worcestershire sauce 1/2 tablespoon fresh ground black pepper 1/2 tablespoon onion powder 1/2 tablespoon ground mustard Directions: In medium saucepan, combine all ingredients. Bring mixture to a boil, reduce […]

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Metaphor Mayonnaise

Ingredients: -Vegetable Oil -1 Egg -Salt -Lemon Juice -Drop of Sugar Start by opening a raw egg and beating it Add 1 drop of vegetable oil and beat Add 2 drops of oil and beat Add 3 drops of oil and beat Keep adding oil in larger quantities beating in between. When you have about […]

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Homemade Butter

French Class 2009 Ingredients: 1 pint heavy cream, very cold Salt – optional Directions – refrigerate the jar for at least one hour so the jar is very cold. –Pour the cream into the jar about half full. -Screw the lid on very tight -Shake as hard as possible for about 15-30 minutes -When butter […]

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Simple Pesto Sauce

By: Isabella Martinez 1 ¼ cups (approx. for a 1Lb pasta) 2 cups fresh basil leaves firmly packed. ¾ cup parmesan grated cheese ¾ cup extra-virgin olive oil 3 garlic cloves ¼ cup pine nuts 1. Combine all ingredients in blender of food processor and cover. 2. Blend on medium speed about 3 minutes, stopping […]

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Tomato Catsup

About 20 Half-Pints By: Jocelyn Bocachica This condiment originated in Malaya, and its name derives from the native word for “taste”. No other food so familiar to Americans seems to have so many variations in spelling (Ketchup…) Wash and cut into pieces: 1 peck tomatoes: 8 quarts Add: 8 sliced medium-sized onions 2 long red […]

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Cheese Sauce

By: Justice Donini Stir Constantly: 1 stick of butter-completely melted on low or simmer in a pot 2. ¾ cup compound flour – slowly pour in flour while stirring break up lumps 3. 1 ¼ cup milk – pour milk slowly 4. ¼ cup sour cream – stir in 5. ½ cup parmesan cheese 6. […]

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Korean Beef Marinade

By: Sarah Park Ingredients: Beef – flank steak, sirloin, or your favorite – cut in ½ inch strips or whole For each pound of beef, make the following marinade: Marinade: ¼ cup soy sauce ¼ cup chicken broth (or water, the difference is subtle) 2 tablespoons artificial sweetener (or brown sugar – not much of […]

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Sauces from Chad

By: Alyssa Moles, Peace Corps Volunteer Basic Red Meat Sauce ½ c. oil 2 lbs beef, cubed 1 medium onion, chopped 12-15 cloves garlic, crushed with 2 t. salt 1 Maggi/bouillon cube ¼ c. tomato paste 1 whole pigment pepper Salt to taste In a large pot, heat oil until it’s very hot. Add onions […]

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