Chipotle Cream Sauce Recipes

Chipotle Cream Sauce

Ingredients of Chipotle Cream Sauce

Cooking oil 1 tsp. 5 mL

Chopped onion 1 cup 250 mL

Finely chopped chipotle peppers in adobo sauce 1 tbsp. 15 mL

Garlic cloves, minced 2 2

Granulated sugar 1 tsp. 5 mL

Ground cumin 1 tsp. 5 mL

Ground ginger 1 tsp. 5 mL

Salt 1/2 tsp. 2 mL

Pepper 1/4 tsp. 1 mL

All-purpose flour 1 tbsp. 15 mL

Can of diced tomatoes (with juice) 28 oz. 796 mL

Chopped roasted red pepper 1/2 cup 125 mL

Orange juice 1/3 cup 75 mL

Whipping cream 1 cup 250 mL

How to Chipotle Cream Sauce

Heat cooking oil in medium. Add next 8 ingredients. Cook, uncovered, for 5 to 10 minutes, stirring often, until onion is softened.

Add flour. Heat and stir for 1 minute.

Add next 3 ingredients. Heat and stir until boiling and thickened. Carefully peocess wuth hand blender or in blender until smooth (see Note).

Add cream. Stir. Store in airtight container in refrigerator for up to 3 days or in freezer for up to 1 month. Makes about 5 1/2 cups (1.4 L)

Note : Before processing hot liquids, check the operating instructions for your blender

Tip : Chipotle chili pepper are smoked jalareno peppers. Be sure to wash your hand after handing. To store any lefover chipotle chili peppers, divide into recipe-friendly portions and freeze, with sauce, in airtight containers for up to one year.

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Mango Chicken Salad Recipes

Mango Chicken Salad

Ingredients of Mango Chicken Salad

Chopped cooked chicken 2 cups 500 mL

Cooked rigatoni Pasta 2 cups 500 mL

Frozen, thawed mango, large pieces chopped 1 1/2 cups 375 mL

Thinly sliced celery 1 1/2 cups 375 mL

Sour cream 1/2 cup 125 mL

Finely chopped picked jalapeno pepper 1 tbsp. 15 mL

Liquid honey 1 tbsp. 15 mL

Grated lime zest 1 tsp. 5 mL

Ground cumin 1/2 tsp. 2 mL

Garlic powder 1/4 tsp. 1 mL

Salt 1/2 tsp. 2 mL

Pepper 1/4 tsp. 1 mL

How to Mango Chicken Salad

Combine first 4 ingredients in medium bowl.

Combine remaining 8 ingredients in small bowl. Add to pasta mixture. Toss to coat. Makes about 6 cups (1.5 L)

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Nut About Noodles Recipes

Nut About Noodles

Ingredients of Nut About Noodles

Water 8 cups 2 L

Salt 1 tsp. 5 mL

Radiatore pasta 3 1/2 cups 875 mL

Cooked salad shrimp 1 1/2 cups 375 mL

Chopped walnuts, toasted 1 cup 250 mL

Blue cheese dressing 1/4 cup 60 mL

Pepper 1/4 tsp. 1 mL

How to Nut About Noodles

Combine water and salt in large saucepan. Bring to a boil. Add pasta. Boil, uncovered, for 7 to 9 minutes,stirring occasionally, until tender but firm. Drain.Rinse with cold water. Drain.

Combine remaining 5 ingredients in large bowl. Add pasta. Toss. Makes about 6 cups (1.5 L).

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Pear And Shrimp Salad Recipes

Pear And Shrimp Salad

Ingredients of Pear And Shrimp Salad

Cooked rotini pasta 3 cups 750 mL

Cooked salad shrimp 2 cups 500 mL

Chopped peeled pears 1 1/2 cups 375 mL

Chopped red pepper 1 cup 250 mL

Olive (or cooking) oil 3 tbsp. 50 mL

White wine vinegar 2 tbsp. 30 mL

Liquid honey 1 tbsp. 15 mL

Chopped fresh cilantro 2 tsp. 10 mL

Dijon mustard 2 tsp. 10 mL

Ground ginger 1/2 tsp. 2 mL

Salt 1/2 tsp. 2 mL

Pepper 1/4 tsp. 1 mL

How to Pear And Shrimp Salad

Combine frist 4 ingredients in large bowl.

Whisk remaining 8 ingredients in small bowl. Add to pasta mixture. Toss. Makes about 6 cups (1.5 L).

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Chicken Caesar Pasta Salad Recipes

Chicken Caesar Pasta Salad

Ingredients of Chicken Caesar Pasta Salad

Water 8 cups 2 L

Salt 1 tsp. 5 mL

Radiatore pasta 2 cups 500 mL

Romaine lettuce mix, lightly packed 6 cups 1.5 L

Boneless, skinless chicken breast halves 3/4 lb. 340 g

Basil pesto 2 tbsp. 30 mL

Caesar dressing 2/3 cup 150 mL

Lemon juice 1 tbsp. 15 mL

Coarsely ground pepper 1 tsp. 5 mL

Grated lemon zest 1 tsp. 5 mL

Grated Parmesan cheese 1/4 cup 60 mL

Bacon bits 2 tbsp. 30 mL

How to Chicken Caesar Pasta Salad

Combine water and salt in large saucepan. Bring to a boil, uncovered, for 7 to 9 minutes, stirring occasionally, until tender but firm. Drain. Rinse with cold water. Drain well . Transfer to extra- large bowl.

Add lettuce mix. Toss.

Place chicken breasts on greased baking sheet. Brush with pesto. Broil for about 10 minutes, turning once at halftime, until fully cooked and internal temperature reaches 170 F ( 77 C ). Remove to large plate. Cool. Cut into 1 inch (2.5 cm) cuves. Add to pasta mixture.

Whisk next 4 ingredients in small bowl. Add to pasta mixture. Toss.

Sprinkle with cheese and bacon. Makes about 10 cups (2.5 L) .

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