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Recipe Name: Ancho Base Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Sauces Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 2

Ingredients:
3 Dried ancho chile peppers
4 Ounce(s) Dried tomatoes
3 Tablespoon(s) Minced garlic
1/2 Cup(s) Chopped onion
4 Beef-flavored bouillon cubes
1 Tablespoon(s) Dried oregano
1 Tablespoon(s) Brown sugar
2 Tablespoon(s) Worcestershire sauce
1/4 Cup(s) Tomato paste
1 1/2 Cup(s) Water
Directions:
Combine all ingredients in a saucepan. Bring to a boil over medium
heat; reduce heat, and simmer, stirring occasionally, 10 minutes. Cool
about 15 minutes. Position knife blade in food processor bowl; add
mixture. Process until smooth, stopping often to scrape down sides.
Refrigerate up to 1 week or freeze up to 3 months. Source: "Southern
Living, August 1995". Posted to MC-Recipe Digest V1 #205 Date: Sun,
18 Aug 1996 14:36:38 -0400 From: kmeade@ids2.idsonline.com (The
Meades) NOTES : Good with grilled meat or fish, or with scrambled eggs
and omeletes. Makes 3 1/2 cups.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 121
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 518.5mg
Potassium: 735.5mg
Carbohydrates: 29g
Fiber: 3.9g
Sugar: 15.7g
Protein: 3.5g


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