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CRACKN' THOUSAND ISLAND DRESSING
1 Tbsp olive oil
1 large onion, diced
5 garlic cloves, minced
2 Tsp Tadpole's Tuscan Rub
2 (28 oz) cans diced tomatoes in juices
1 (28 oz) can crushed tomatoes
2 tbsp. chopped fresh parsley or basil (or both)
1/2 cup red wine
1 tbsp sugar
1/2 cup grated parmesan cheese
Saute the onions in olive oil until soft, about 7 minutes.
Add the garlic and saute for another 1-2 minutes.
Add Tuscan rub and cook for another minute.
Add the tomato products, parsley and/or basil, wine, sugar, and cheese. Let simmer for 1 - 1 1/2 hours
CRACKN' THOUSAND ISLAND DRESSING
1/2 cup mayonnaise
2 tablespoons ketchup
2 tablespoons Hot N' Horsey Apple Mustard
1 tablespoon white vinegar
2 teaspoons sugar
2 teaspoons sweet pickle relish
1 teaspoon finely minced white onion
1/8 teaspoon salt
dash of black pepper
1/2 cup raspberries, fresh or frozen
1/4 cup apple cider vinegar
1/4 cup balsamic vinegar
2 tsp sugar
1 tbsp dijon mustard
1/4 cup vegetable oil
Add all ingredients, except oil to a blender or food processor and puree until smooth. Slowly add oil until well combined.
1 tablespoon butter
1 tablespoon olive oil
Trinity:
1 small onion, chopped
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1 tablespoon CAJN RUB
1 teaspoon Worcestershire sauce
dash ground black pepper
1 can (14.5 ounces) diced tomatoes with juice
1 tablespoon tomato paste
1/2 cup chicken broth
Heat the 1 tablespoon butter and 1 tablespoon of oil in a medium saucepan. Add the Trinity and sauté until tender. Stir in 1 tablespoon Creole seasoning, dash of pepper, tomatoes, tomato paste, and chicken broth. Simmer over low heat for about 10 minutes. Taste and adjust seasoning. Serve it as a sauce with seafood and rice or pasta.
1 clove garlic, minced
1 can (6 ounces) tomato paste
1 can (8 ounces) tomato sauce
1 tablespoon Tadpole's Tuscan Rub
1 tablespoon olive oil
dash red pepper, optional
Combine all ingredients. Makes about 1 1/2 cups, enough for 2 pizzas.
1 cup mayonnaise
1 teaspoon grated onion
1 tablespoon Tadpole's Tuscan Rub
1 1/2 tablespoons sweet pickle relish
1 tablespoon chopped pimiento-stuffed olives
dash ground cayenne pepper
Combine all ingredients; stir until well blended. Chill thoroughly.