Cook the garlic, onion, & red pepper until it’s soft, & then add all the rest of the ingredients. Simmer on low for 20-30 minutes. Keep stirring it often so it doesn’t burn, then refrigerate for a few days before you use it. This allows the flavors to blend & mellow. The cumin & chipotle chile pepper can be substituted by any of your favorite spices.
Combine all ingredients in a molcajete & mix to a chunky consistency. Season to taste with salt, pepper, & cilantro. Serve immediately with Cumin Dusted Tortillas.
Posted by Trish | Under Condiments, Dips
Saturday Mar 29, 2008
Yields About 5 c.
½ c. milk
1/3 c. salsa
3 pkg (8 oz each) cream cheese, cubed
2 pkg (8 oz each) imitation crab meat, flaked
1 c. thinly sliced green onions
1 c an (4 oz) chopped green chilies
Combine milk & salsa. Transfer to a slow cooker coated with nonstick cooking spray. Stir in cream cheese, crab, onions & chilies. Cover & cook on low for 3-4 hours, stirring ever 30 minutes. Serve with assorted crackers or sourdough baguette slices.
Posted by Trish | Under Condiments, Sauces
Saturday Mar 29, 2008
Submitted by jennifer_ann7
For use with Parrot Bay Coconut Shrimp (Recipe under Seafood)
1 c. Pina Colada mix
¼ c. water
2 tbsp crushed pineapple (drained)
1 tbsp + 1 tsp sweetened coconut flakes
3 tbsp + 1 tsp powdered sugar
1½ tsp corn starch
3 tsp cold water
Mix Pina Colada mix, water, crushed pineapple, coconut, & powdered sugar in a saucepan. Heat on medium low temperature until sauce begins to simmer, stirring frequently. Let mixture simmer slowly 10-12 minutes. Mix corn starch & water together, add to sauce & blend well. Let mixture simmer for 3 – 5 minutes longer while stirring during & after adding cornstarch. Remove from heat & bring to room temperature. Sauce is served at room temperature with Parrot Bay Rum Shrimp.
Posted by Trish | Under Condiments, Sauces
Saturday Mar 29, 2008
Submitted by lunchbox-20
Servings 8
½ c. butter
2 c. heavy cream
½ c. chopped fresh parsley
2 cloves crushed garlic
3 c. grated parmesan
Melt butter in a medium saucepan over medium to low heat. Add cream & simmer for 5 minutes. Add garlic & cheese & whisk quickly, heating through. The parmesan should be mostly melted when done. Sift in parsley & serve over pasta.
Submitted by 
