Best 5 Alapana Sauce Recipes

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**A Culinary Journey to Alapana Sauce: Explore Authentic Mexican Flavors**

Originating from the vibrant culinary traditions of Mexico, Alapana sauce captivates taste buds with its rich, smoky, and subtly spicy flavors. As a versatile condiment, it seamlessly complements various dishes, ranging from tacos and burritos to enchiladas and quesadillas. Prepared using a symphony of carefully selected ingredients, including ripe tomatoes, roasted poblano peppers, aromatic onions, and a blend of spices, Alapana sauce embodies the essence of Mexican cuisine. With its distinct smokiness and a touch of heat, this versatile sauce adds depth and complexity to any culinary creation. Dive into the authentic flavors of Mexico and embark on a culinary adventure with Alapana sauce, a staple in Mexican kitchens. Discover a collection of tantalizing recipes that showcase the versatility of this remarkable sauce, transforming ordinary meals into extraordinary culinary experiences.

Let's cook with our recipes!

TORTELLINI ALLA PANNA RECIPE



Tortellini alla Panna Recipe image

Provided by Phil Torre

Time 20m

Yield 4

Number Of Ingredients 5

3 tablespoons unsalted butter
1 cup heavy cream
salt and pepper to taste
1 pound tortellini
2/3 cup freshly grated Parmagiano-Reggiano cheese, plus extra for the table

Steps:

  • Add the butter and cream to a large sauté pan, and season with salt and pepper. Turn the heat on to medium and melt the butter into the cream. Bring to a simmer and cook until slightly thickened, about 1 minute. Take off the heat.
  • Bring a large pot of salted water to a boil and add the tortellini. Cook until the tortellini are slightly underdone, 8-10 minutes. Drain well.
  • Place pan with butter and cream back over medium heat. Add the tortellini and stir, mixing the tortellini in with the cream sauce.
  • Add the Parmagiano-Reggiano cheese and stir gently until cheese is melted and tortellini are well coated with the sauce. Transfer to warm pasta bowls and serve.

BANANA APPLESAUCE



Banana Applesauce image

The recipe has evolved for the many years we have made it. This version has been a favorite at our Christmas dinners.-Judy Batson, Tampa, Florida

Provided by Taste of Home

Categories     Desserts

Time 3h20m

Yield 5-1/2 cups.

Number Of Ingredients 12

8 medium apples, peeled and cubed
1 medium ripe banana, thinly sliced
1 cup raisins
3/4 cup orange juice
1/2 cup packed brown sugar
1/4 cup honey
1/4 cup butter, melted
2 teaspoons pumpkin pie spice
1 small lemon
1 envelope instant apples and cinnamon oatmeal
1/2 cup boiling water
Dried banana chips, optional

Steps:

  • Place the apples, banana and raisins in a 3-qt. slow cooker coated with cooking spray. In a small bowl, combine the orange juice, brown sugar, honey, butter and pie spice; pour over apple mixture. Cut ends off lemon. Cut into 6 wedges and remove seeds. Transfer to slow cooker. Cover and cook on high for 3-4 hours or until apples are soft. , Discard lemon. Mash apple mixture. In a small bowl, combine oatmeal and water. Let stand for 1 minute. Stir into applesauce. If desired, top with dried banana chips.

Nutrition Facts : Calories 217 calories, Fat 5g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 58mg sodium, Carbohydrate 46g carbohydrate (38g sugars, Fiber 3g fiber), Protein 1g protein.

ALABAMA WHITE SAUCE



Alabama White Sauce image

Little known outside the Southern US, this mayo-based BBQ sauce can't be beat for smoked poultry.

Provided by Brian Genest

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     BBQ Sauce Recipes

Time 1h10m

Yield 16

Number Of Ingredients 12

1 ½ cups mayonnaise
⅓ cup apple cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1 tablespoon brown mustard
1 tablespoon prepared horseradish
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon chipotle chile powder
½ teaspoon smoked paprika
½ teaspoon cayenne pepper

Steps:

  • Combine mayonnaise, apple cider vinegar, Worcestershire sauce, lemon juice, mustard, horseradish, garlic powder, salt, pepper, chipotle pepper, paprika, and cayenne pepper in a bowl. Whisk until thoroughly combined. Let sit for 1 hour before using.

Nutrition Facts : Calories 153.9 calories, Carbohydrate 1.7 g, Cholesterol 7.8 mg, Fat 16.5 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 2.5 g, Sodium 288.5 mg, Sugar 0.6 g

PENNE ALLA PANNA



Penne Alla Panna image

This is a very tasty and quick pasta meal. I got the recipe years ago when I was still at school and went home with one of my friends to have dinner at her house. Her family traveled to Tuscany every year and this was their version of a pasta dish they had eaten there. Serve with a side salad and some crusty bread. You can use any type of pasta really if you haven't got penne pasta, it's really nice with tortellini as well.

Provided by -Sylvie-

Categories     Penne

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

400 g penne pasta, cooked
250 -400 ml cream
200 g cooked ham or 200 g prosciutto, finely sliced and cut into small pieces
1/2-1 teaspoon cayenne pepper
1/2-3/4 cup parmesan cheese
1 1/2 tablespoons vodka (optional)
1 teaspoon olive oil

Steps:

  • Heat the oil in a skillet.
  • On a high heat, quickly fry the ham or prosciutto until starting to brown, keep stirring it continuously to stop it from burning.
  • Turn down to a low heat or if cooking on an electric hob turn it off, pour in 250 ml of cream.
  • Add the cayenne pepper and stir in the parmesan.
  • If the sauce seems really thick add some more cream, the pasta shouldn't be dry, but neither should it swim in sauce.
  • Stir in the pasta and serve straight away.

LINGUINE ALLA PANNA WITH SAUSAGE



Linguine alla Panna with Sausage image

This recipe is a nod to a local Italian eatery. The sauce is a labor of love and your choice of protein such as sliced Italian sausage or sliced grilled chicken may be used. Add a salad and toasted garlic bread for a complete meal.

Provided by thedailygourmet

Categories     Pasta Main Dishes

Time 1h

Yield 3

Number Of Ingredients 15

1 tablespoon olive oil
1 small onion, diced
6 cloves garlic, minced
1 cup dry white wine (such as Pinot Grigio)
1 cup chicken broth
½ teaspoon Italian seasoning
¼ teaspoon salt
1 pinch crushed red pepper
1 pinch freshly ground black pepper
2 (14.5 ounce) cans diced tomatoes in juice, undrained
¾ cup heavy whipping cream
½ (16 ounce) package linguine pasta
2 links cooked sweet Italian-style chicken sausage, thinly sliced
2 tablespoons basil, cut chiffonade style
¼ cup freshly shaved Parmesan cheese, or to taste

Steps:

  • Heat olive oil in a large saucepan over medium heat. Add onion and cook, stirring, until soft and lightly browned, about 3 minutes. Add garlic and stir until lightly browned, 1 to 2 minutes. Pour in white wine and chicken broth; stir to combine. Season with Italian seasoning, salt, red pepper, and black pepper. Bring sauce to a simmer and cook for 10 minutes.
  • Pour in tomatoes with liquid and cook on a low simmer for 30 minutes. Remove sauce from heat and allow to cool slightly. Pour sauce into a blender and process until smooth. Adjust seasoning with salt and pepper if desired. Return sauce to saucepan and heat over lowest setting until warm. Pour in cream and stir to combine.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, 8 to 10 minutes.
  • Heat a skillet over medium heat and cook sliced sausage until browned and heated through, 3 to 5 minutes.
  • Drain pasta and add to sauce. Gently mix to combine.
  • Divide pasta and sauce amongst individual serving bowls or plates and top with sliced sausage. Garnish with basil chiffonade and Parmesan cheese.

Nutrition Facts : Calories 765.5 calories, Carbohydrate 73.8 g, Cholesterol 132.8 mg, Fat 34.5 g, Fiber 5.5 g, Protein 25.2 g, SaturatedFat 17.2 g, Sodium 1435.1 mg, Sugar 12.3 g

Tips:

  • Use fresh, ripe tomatoes for the best flavor.
  • If you don't have fresh tomatoes, you can use canned tomatoes. Just be sure to drain them well and rinse them before using.
  • Add some heat to your sauce with a pinch of red pepper flakes or a chopped jalapeño pepper.
  • If you want a thicker sauce, simmer it for a longer period of time.
  • Serve your alfredo sauce over pasta, chicken, or fish.

Conclusion:

Alapana sauce is a delicious and versatile sauce that can be used in a variety of dishes. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy meal, give alapana sauce a try. You won't be disappointed!

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