SPANISH SAUCE RECIPE RECIPES
SPANISH RICE USING TOMATO SAUCE RECIPE - FOOD.COM
Since I can't eat entire tomatoes, I'm grateful for a recipe that uses tomato sauce instead of crushed tomatoes, etc. This recipe comes from Host Chelsie Kenyon on About.com's Mexican cooking forum. Thank you, Chelsie! Please see Chelsie's original recipe here at http://mexicanfood.about.com/od/quickmexicanrecipes/r/SpanishRice.htm You can make the salt nonexistent in this recipe by using no-salt tomato sauce and chicken broth.
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In medium saucepan, heat oil over medium heat. Add in garlic and onion. Saute 1-2 minutes until softened.
- Add in dry rice. While stirring, cook for about 5 minutes until rice is golden brown.
- Slowly add in broth and tomato sauce into rice, not directly onto hot pan. Stir; bring to boil.
- Turn heat to low and cover. Let simmer for 20 minutes.
- Fluff with fork.
Nutrition Facts : Calories 364.9, FatContent 8.1, SaturatedFatContent 1.2, CholesterolContent 0, SodiumContent 695.8, CarbohydrateContent 63.5, FiberContent 2.2, SugarContent 3.4, ProteinContent 8.4
SPANISH RICE II RECIPE | ALLRECIPES
Rice is sauteed with onion and green bell pepper, and then simmered with water, chopped tomatoes and spices.
Provided by JOHN MAC
Categories Spanish Rice
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oil in a deep skillet over medium heat. Saute rice, onion, and bell pepper until rice is browned and onions are tender.
- Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.
Nutrition Facts : Calories 269.7 calories, CarbohydrateContent 45.7 g, FatContent 7.6 g, FiberContent 2.5 g, ProteinContent 4.8 g, SaturatedFatContent 1.2 g, SodiumContent 881.5 mg, SugarContent 2.2 g
More about "spanish sauce recipe recipes"
ESPAGNOLE SAUCE RECIPE | EPICURIOUS
Espagnole is a classic brown sauce, typically made from brown stock, mirepoix, and tomatoes, and thickened with roux. Given that the sauce is French in origin, where did the name come from? According to Alan Davidson, in The Oxford Companion to Food, "The name has nothing to do with Spain, any more than the counterpart term allemande has anything to do with Germany. It is generally believed that the terms were chosen because in French eyes Germans are blond and Spaniards are brown."
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Reviews 4
Total Time 8 hr (includes making stock)
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Reviews 4
Total Time 8 hr (includes making stock)
- *Available at some specialty foods shops and cooking.com (stock requires a dilution ratio of 1:16; 1/4 cup concentrate to 4 cups water).
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VELOUTé SAUCE RECIPE | MYRECIPES
Since this recipe is simply broth thickened with roux, homemade stock yields the best results. If you don't have the time to make your own, purchase stock from gourmet stores or specialty markets. Substitute fish broth or clam juice for the chicken stock to serve with fish or seafood. If you prefer a sauce that has more body and flavor, just continue simmering it until it's slightly thicker and reduced to about one cup.
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Reviews 5
Calories 26 calories per serving
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Reviews 5
Calories 26 calories per serving
- Melt 1 tablespoon butter in a small saucepan over medium heat. Add flour to pan, and cook for 3 minutes, stirring frequently with a whisk. Gradually add chicken stock, stirring with a whisk until smooth, and bring to a simmer. Simmer for 10 minutes, stirring occasionally until slightly thick, and stir in 1/4 teaspoon salt and 1/8 teaspoon black pepper.
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This mild, kid-friendly sauce is creamy and velvety, with a subtle tang from sharp cheddar. Try it with steamed or sautéed veggies, baked potatoes, nachos, open-faced roast beef sandwiches, and hot cooked macaroni or penne. Using sharp cheddar cheese is important here, as you want the zippy flavor mild just doesn't have. And here's a bonus: This slimmed-down sauce boasts a fraction of the fat you'd find in regular or processed cheese sauces.
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Calories 37 calories per serving
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Reviews 4
Total Time 10 minutes
Calories 37 calories per serving
- Combine 1/4 cup milk and flour in a saucepan; stir with a whisk. Stir in remaining 3/4 cup milk and salt; bring to a boil over medium heat, stirring frequently. Reduce heat to low; simmer 2 minutes or until slightly thickened, stirring constantly. Remove from heat. Stir in cheese and pepper, stirring until cheese melts.
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SPANISH RICE USING TOMATO SAUCE RECIPE - FOOD.COM
Since I can't eat entire tomatoes, I'm grateful for a recipe that uses tomato sauce instead of crushed tomatoes, etc. This recipe comes from Host Chelsie Kenyon on About.com's Mexican cooking forum. Thank you, Chelsie!
Please see Chelsie's original recipe here at http://mexicanfood.about.com/od/quickmexicanrecipes/r/SpanishRice.htm
You can make the salt nonexistent in this recipe by using no-salt tomato sauce and chicken broth.
From food.com
Reviews 4.5
Total Time 30 minutes
Calories 364.9 per serving
From food.com
Reviews 4.5
Total Time 30 minutes
Calories 364.9 per serving
- Fluff with fork.
See details
ESPAGNOLE SAUCE RECIPE | EPICURIOUS
Espagnole is a classic brown sauce, typically made from brown stock, mirepoix, and tomatoes, and thickened with roux. Given that the sauce is French in origin, where did the name come from? According to Alan Davidson, in The Oxford Companion to Food, "The name has nothing to do with Spain, any more than the counterpart term allemande has anything to do with Germany. It is generally believed that the terms were chosen because in French eyes Germans are blond and Spaniards are brown."
From epicurious.com
Reviews 4
Total Time 8 hr (includes making stock)
From epicurious.com
Reviews 4
Total Time 8 hr (includes making stock)
- *Available at some specialty foods shops and cooking.com (stock requires a dilution ratio of 1:16; 1/4 cup concentrate to 4 cups water).
See details
VELOUTé SAUCE RECIPE | MYRECIPES
Since this recipe is simply broth thickened with roux, homemade stock yields the best results. If you don't have the time to make your own, purchase stock from gourmet stores or specialty markets. Substitute fish broth or clam juice for the chicken stock to serve with fish or seafood. If you prefer a sauce that has more body and flavor, just continue simmering it until it's slightly thicker and reduced to about one cup.
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Reviews 5
Calories 26 calories per serving
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Reviews 5
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Aug 26, 2018 · Many people prefer to accompany patatas bravas with alioli, a garlicky mayonnaise that provides a nice contrast and cuts the spice.The two sauces might be drizzled atop the potatoes, or one or both might come on the side. The purest form of patatas bravas, however, is simple: potatoes smothered in bravas sauce and nothing else.. See also: The Best Bravas Sauce Recipe and Garlic Alioli Recipe
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SPANISH RICE II RECIPE | ALLRECIPES
I am a great lover of Spanish cooking and recipes, and have several of my own. This is probably the best rice recipe I have tasted--after I made two alterations. I used Chicken stock in place of water, and I added 1 large seeded and diced jalepeno to the green peppers.
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