Enchilada Sauce
(from Jester on PrairieHomemaker)
8 cups water
1 t. salt
3 T. chili powder (I use hot Mexican chili powder for part of it)
1/2 t. garlic powder
1/2 t. onion powder
1/2 t. ground cumin
1/2 t. black pepper
1/4 c. masa
Brng water to a boil and whisk in remaining ingredients. Simmer a few minutes to thicken slightly.
This makes about 6 cups of enchilada sauce. It will keep just about forever in the refrigerator.
Showing posts with label To Try: Condiments. Show all posts
Showing posts with label To Try: Condiments. Show all posts
Saturday, December 15, 2007
Friday, November 23, 2007
To Try: Cheap Easy Mayo
From budget101.com
2 eggs
2 Tbsp vinegar
2 Tbs veg oil
1 tsp salt
2 Tbs prepared mustard
2 1/2 c vegetable oil
In blender, combine eggs, vinegar, 2 Tbsp oil, salt & mustard. Whip 1 min. Continue whipping while slowly adding remaining oil, stop when oil is throughly blended and slightly firm.
2 eggs
2 Tbsp vinegar
2 Tbs veg oil
1 tsp salt
2 Tbs prepared mustard
2 1/2 c vegetable oil
In blender, combine eggs, vinegar, 2 Tbsp oil, salt & mustard. Whip 1 min. Continue whipping while slowly adding remaining oil, stop when oil is throughly blended and slightly firm.
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