Easy Pizza Sauce

Posted on May 25, 2016 by admin
Easy Pizza Sauce
This tasty 4-ingredient tomato sauce is easy to whip up for pizza night!
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Ingredients
  1. 1 (6 oz) can tomato paste
  2. 2 (14.5 oz) cans stewed tomatoes (Italian style), drained
  3. 1 clove garlic, roughly chopped
  4. 1 tbsp Italian seasoning
Instructions
  1. Add all ingredients to WildSide+, FourSide or Mini WildSide jar in order listed and secure lid.
  2. Blend on "Dips" cycle or on a Medium to Medium-Low speed for 30 seconds.
Notes
  1. *TIP: Store in air-tight container or resealable plastic bag in refrigerator for up to a week or in freezer for 2-3 months.
  2. NUTRITIONAL INFORMATION
  3. • Servings 4.0
  4. • Sodium 580 mg
  5. • Serving Size 1/2 cup
  6. • Carbohydrates 15 g
  7. • Calories 70
  8. • Fiber 4 g
  9. • Fat 0 g
  10. • Sugar 10 g
  11. • Saturated Fat 0 g
  12. • Protein 3 g
  13. • Cholesterol 0 mg
  14. VARIATIONS
  15. To make less, decrease ingredients by half and add 2 tbsp of reserved liquid from canned stewed tomatoes.
  16. Courtesy of Blendtec, ©Copyright 2016
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Cheesy White Pizza Sauce

Posted on May 25, 2016 by admin
Cheesy White Pizza Sauce
This indulgent sauce is thick and cheesy! It makes any pizza sinfully delicious. Goes especially well with red onion, spinach, chicken, mushrooms and artichoke hearts or tomatoes and basil.
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Ingredients
  1. 1 cup mayonnaise
  2. 1 tsp garlic powder
  3. 1 tsp dried basil
  4. 1⁄2 cup grated Parmesan cheese
  5. 1 cup grated mozzarella cheese
Instructions
  1. Add all ingredients to WildSide+, FourSide, Mini WildSide or Twister jar in order listed and secure lid.
  2. "Pulse" 6-8 times.
Notes
  1. *TIP: Works best if you add extra mozzarella to pizza crust first and then spoon the sauce on top of the cheese and add your favorite toppings. You can also just add this sauce to the pizza since it already has cheese in it!
  2. NUTRITIONAL INFORMATION
  3. • Servings 6.0
  4. • Sodium 540 mg
  5. • Serving Size 1/4 cup
  6. • Carbohydrates 4 g
  7. • Calories 420
  8. • Fiber 0 g
  9. • Fat 41 g
  10. • Sugar 3 g
  11. • Saturated Fat 11 g
  12. • Protein 11 g
  13. • Cholesterol 70 mg
  14. Courtesy of Blendtec, ©Copyright 2016
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Pan-Roasted Radishes

Posted on May 18, 2016 by admin
Pan-Roasted Radishes
Serves 4
Ah, the radish. Its American history has it thin-sliced and tossed among mismatched vegetables and iceberg lettuce as an inconsequential splash of color. It's time to right generations of oversight of this marvelously delicious vegetable. Radishes of all kinds can stand up to fairly aggressive dry-heat cooking methods like pan roasting, as they contain plenty of water to help regulate their internal temperature during cooking. You will make this dish regularly, for the honor of radishes everywhere.
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Total Time
15 min
Total Time
15 min
Ingredients
  1. Cooking spray
  2. 1 pound red radishes, any shape, (about 3 bunches), halved lengthwise
  3. 1/2 tablespoon butter
  4. 2 whole sprigs fresh thyme
  5. 1 garlic clove, smashed with a knife
  6. 1/8 teaspoon kosher salt
Instructions
  1. Fire up a large skillet. Medium-high.
  2. Spray evenly with cooking spray.
  3. Add the radishes. Using a wooden spoon, tumble the radishes in the pan while blistering and browning, about 1 minute. There are plenty of natural sugars to play with in those radishes.
  4. When the radishes look toasted in areas and slightly pan-charred in others, lower the heat somewhere between medium-low to low (essentially, we want the radishes to sweat now, not roast, so low and controlled is the answer).
  5. Tumble again. Monitor while the radishes collapse a bit. You'll see them getting tender before your eyes. Cook for about 6 minutes, tumbling occasionally.
  6. Pierce one with a fork, not a knife. If it's tender, pick it up ceremoniously. Wave it in the air to cool it down. Sway your hips, too. It's cool to dance when you cook. Now, taste. You'll want to experience this flavor, even pre-seasoned.
  7. Hopefully, they're not quite ready yet. Add the butter, the thyme sprigs, and the smashed garlic clove to the pan. Raise the heat to medium-high. Tumble for about 1 minute, allowing the garlic to toast. Season with salt.
Notes
  1. Now here's a meal: Serve hot alongside the Cocoa-Crusted New York Strip and Maria's Cilantro Cebollas.
  2. ©2014, Keith Schroeder, Cooking Light Mad Delicious, Oxmoor House
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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