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June 2018

Mexican Recipes

White Cake Recipes

Snow White Cake

Snow White Cake Recipe
3 tb Shortening 2 tb Butter 2/3 c Sugar 1/2 ts Vanilla 1 c Flour 1 1/2 ts Baking powder 1...

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Ranchera Sauce Recipe

Ranchera Sauce recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Ranchera Sauce recipe  PDF


1 tb Lard or salad oil
1 Cl Garlic pureed
1 qt Water
Ranchera rou 1 c Tomato paste
3 tb Lard or salad oil
2 3/4 tb Chicken base
3 tb Flour all purpose
1/4 tb Salt
1 tb Garlic powder
1 tb Cumin
1/2 Brown onion
1 pn Marjoram ground
1 Bell pepper chopped
1 pn Basil
2 Celery chopped
1 pn Bay leaf ground
1. HEAT THE LARD IN A STOCK POT, ADD THE GARLIC AND SAUTE OVER MEDIUM HEAT
UNTIL LIGHT BROWN (ABOUT 5 MIN.). ADD THE WATER. 2. ADD THE TOMATO PASTE, CHICKEN BASE, SALT AND SPICES, STIRRING UNTIL THE TOMATO PASTE IS COMPLETELY DISSOLVED. BRING TO A BOIL AND SIMMER ON LOW ABOUT 20 MIN. RANCHERA ROU : WHEN THE SAUCE HAS ALMOST FINISHED SIMMERING, MELT THE LARD IN A SAUCEPAN AND ADD THE FLOUR, STIRRING CONSTANTLY OVER MED. HEAT UNTIL THE MI TURE IS LIGHT BROWN (ABOUT 5 MIN.) WHEN THE SAUCE HAS FINISHED SIMMERING, SLOWLY ADD THE ROU TO THE SAUCE, WHIPPING CONSTANTLY TO DISSOLVE THE ROU INTO THE SAUCE WITHOUT LUMPING. aDD THE VEGETABLES AND RETURN THE SAUCE TO A BOIL. SIMMER 20 MIN. OVER LOW HEAT. GOOD ON THE RICE AND OTHER ME ICAN DISHES.

Ranchera Sauce recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
445 people have voted
Last Reviewed on 2018-06-21



Thursday, Jun 21 2018 Download & Print Ranchera Sauce recipe  PDF   Mexican recipes RSS   New

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2 tb Unsalted butter 1 md Onion roughly diced 4 c Pureed pumpkin (canned or fresh) 3 qt Chicken stock or low sodium chicken broth 1 ts Salt 1 ts Ground coriander 1/2 ts Curry powder 1/2 ts White pepper 3 c Milk and/or whipping cream 1/3 c Walnut oil MELT BUTTER IN A 2 QUART POT over medium heat. Add the onion and cook, stirring occasionally, until onion softens, about 10 minutes. Add the pumpkin and salt and continue to cook, stirring, another 15 minutes for fresh pumpkin, 5 minutes for canned. Add the stock, salt, coriander, curry and pepper. Cover, increa...

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