Ranchero sauce - melinda lee
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Ranchero sauce - melinda lee
  Sauces    Mexican  
Last updated 6/12/2012 1:19:48 AM. Recipe ID 51281. Report a problem with this recipe.
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      Title: Ranchero sauce - melinda lee
 Categories: Sauces, Mexican
      Yield: 1 Servings
 
      2 md Chopped Onions
      2 md Cloves Garlic, Chopped
      1 md Chopped Bell Pepper
     14 oz Italian Plum Tomatoes
      6 oz Chicken Broth
 
  In a medium skillet, sauté the chopped onion and chopped garlic over
  medium heat.  Cook until soft, do not let the mixture brown. When
  soft add the chopped bell pepper and continue to cook until the
  pepper is just tender, but still crunchy.  Remove the tomatoes from
  the can and tear them into pieces.  Add the shredded tomatoes to the
  mixture in the skillet. Add the liquid from the tomatoes along with
  an equal amount of chicken broth. Simmer the mixture for 30 to 45
  minutes or until the sauce is the consistency you desire. Makes about
  2-1/2 cups. From: Melinda Lee, KNX Food News Hour, KNX Radio, Los
  Angeles.
 




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Recipe ID 51281 (Apr 03, 2005)

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