Tuesday, November 15, 2016

Larry's Southwestern Sauces for Food Service in College Dining Halls

Larry's Southwestern Sauces for Food Service are now being served at SUNY Oswego, SUNY Oneonta, SUNY Poly/IT in Utica, and Union College in Schenectady.

Give your students a chance to enjoy delicious dishes made with Larry's Mole, Ranchero and Chipotle Sauces which are VEGAN, GLUTEN-FREE, NUT-FREE, NON-GMO VERIFIED AND MADE IN UPSTATE NEW YORK.

Call Larry at 518-852-9274 or e-mail at larry@larrysauces.com for details.

Recipe for Avocado Bean Dip

Avocado Bean Dip

Avocado Bean Dip
Make your Avocado Bean Dip with Larry's Southwestern Chipotle Sauce and you will never go back to using salsa again. Black beans simmered with Larry's Chipotle, sprinkled with grated cheese, fresh minced jalapenos and chopped tomato, drizzled with sour cream, dollops of chunky avocado, with tomatoes, cilantro and lemons on the side. 

1 15/16 oz can black beans, drained
1 16 oz jar Larry's Chipotle Sauce
1 cup grated Monterrey Jack or cheddar cheese
1/4 cup minced fresh jalapeno
1/4 cup finely chopped fresh tomato
2 avocados
3/4 cup sour cream
1/2 cup minced cilantro
2 fresh limes cut into wedges
Bag of tortilla chips

* Pour the beans and Larry's Chipotle into a small sauce pan and cook over medium heat until hot. Mash the beans and the sauce together to form a chunky paste. 
* Spread the bean paste out on a large platter or two. Top with the grated cheese, the jalapenos, and the tomato.
* Spoon the sour cream in dollops over that.
* Cut the avocados in half, remove the seeds, and scoop out small chunks and scatter around over the sour cream.
* Sprinkle the cilantro over everything and surround with the lime wedges.
* Drizzle the lime juice over everything an dig in with the tortilla chips.
Serves 4.  

Be sure to visit Larry's Southwestern Sauces for more recipes.
You can make this vegan, with our without the cheese and sour cream. Tastes just as good.

Friday, November 4, 2016

Slow Cooker Mole Beef Recipe

Slow Cooker Beef Mole

Slow Cooker Beef Mole
Slow Cooker Beef Mole is one of the most delicious recipes I have developed in a long time. I mixed the stewing beef with Larry's Southwestern Mole Sauce, set the slow cooker and went out. When I returned the house was filled with the most heady aroma of chocolate, chiles and beef. And the taste was just as nice. In this case I made a side order of yellow zucchini squash and white rice.
Another plus for the recipe is that you can make beef mole tacos with any leftovers. But if you want leftovers, you might want to double the recipe.

REMINDER: Larry's Mole is the only NUT-FREE mole sauce you can buy. It is also gluten-free, NON-GMO verified, and VEGAN in the jar.

2 pounds stewing beef, cut into one inch cubes
1/2 teaspoon each salt and black pepper
1 16 oz jar of Larry's Southwestern Mole Sauce 
1 cup white of brown rice
Water to cover by one inch
1 teaspoon vegetable cooking oil
2 cups chopped yellow zucchini squash

  1. Season the beef  with the salt and pepper. Place it in the slow cooker.
  2. Pour one jar of Larry's Southwestern Mole Sauce over the beef and stir to blend.
  3. Cover the slow cooker and set it to cook for 6 or more hours. 
  4. Make the rice according to package instructions.
  5. Saute the squash in the oil over medium heat until just cooked. 
  6. Spoon the beef mole, the rice and squash onto plates and serve.
Serves 4. 

More of Larry's recipes are available at his Website.
Buy Larry's Southwestern Sauces ONLINE at amazon.com or foodlyn.com or at Whole Foods Markets in Northern California.

Monday, October 17, 2016

Veggie Bean Enchiladas Recipe

Veggie Bean Enchildas
Veggie Bean Enchiladas with Larry's Ranchero Sauce are a delicious vegetarian alternative to meat-filled enchiladas. Use black or pinto beans and cheese (vegan if you like) and you have a good protein source. As the garden season changes, you can add any of your favorite vegetables to this easy-to-prepare lunch or dinner.
1 cup finely chopped zucchini
1 cup fresh or thawed corn kernels
1 cup black or pinto beans, rinsed and drained
1 16 oz. jar of Larry's Ranchero Sauce
2 cups shredded Monterrey Jack, mild cheddar or Mexican cheese
8 corn or whole grain tortillas
1/2 cup minced fresh jalapeno, scallions or onion
  • Preheat the oven to 350'
  • Place the zucchini, corn and beans in a medium saucepan. Add 1/2 cup Larry's Ranchero Sauce and cook over medium low heat until the vegetables are cooked, about five minutes.
  • Heat the corn tortillas in a dry skillet until pliable, cover and keep warm.
  • Add 1 cup of the cheese to the veggie bean mixture and stir to blend.
  • Fill the corn tortillas with veggie/bean/cheese mixture, roll and place in a casserole dish.
  • Spoon the remaining Larry's Ranchero Sauce over the enchiladas, sprinkle with cheese and bake in the oven for 20 to 25 minutes until the cheese is bubbling.
  • Sprinkle with the minced jalapeno and serve with an avocado slice and dollop of sour cream.
Serves 4.
More recipes at www.larryssouthwesternsauces.com
If you like this recipe, share it with your friends.

Monday, September 26, 2016

Chipotle Beef Mac 'n Cheese

Chipotle Beef Macaroni and Cheese is a great fusion dish that combines several all-American favorites, mac and cheese, ground beef and the tangy flavor of Larry's Chipotle Sauce.
1/2 pound elbow macaroni
1 tablespoon butter
1 tablespoon all-purpose flour
1 1/2 cups milk
2 cups grated cheese
1 teaspoon vegetable oil
1/2 pound ground beef, veal or turkey
1 cup Larry's Southwestern Chipotle Sauce
1 teaspoon each salt and pepper or to taste
Sprigs of fresh cilantro
1. Cook the macaroni by boiling it in a large pan of water until soft. Drain and reserve.
2. Melt the butter in a sauce pan and add the all-purpose flour. Stir to form a roux. Add the milk and cook to form a smooth sauce.
3. Add the grated cheese and stir to combine.
4. Fry the meat in the oil in a skillet until cooked through. Add Larry's Chipotle Sauce to the meat mixture and heat through.
5. Combine the macaroni, the cheese sauce, the meat and chipotle sauce mixure and stir to combine. Spoon portions into bowls and garnish with cilantro.
6. Serves 4 to 6.

Larry's Southwestern Chipotle Sauce is available in 16 oz jars for retail and gallon jugs for food service. For more recipes visit Larry's Website at www.larryssouthwesternsauces.com

Ranchero Steak with Jalapeno Succotash

Ranchero Steak

Grilled steak is huge in the Southwest and popular in Mexico where it is called carne asada. A good steak tastes even better when it is basted with Larry's Ranchero Sauce while it is sizzling on the grill.

Ranchero Steak
2 rib or strip steaks, one inch thick
1 tablespoon olive oil or vegetable oil
1 tablespoon chili powder
1 teaspoon each Kosher salt and freshly ground black pepper
1 cup Larry's Ranchero Sauce
  1. Rub the steaks with the oil and season them with the salt, pepper and chili powder.
  2. Heat the Larry's Ranchero Sauce.
  3. Place the steaks on the hot grill, baste the steaks with ranchero sauce and cook to medium or medium rare.
  4. Spoon the heated ranchero sauce over the steaks and serve. Serves 2 to 4.
Jalapeno Succotash
1 tablespoon butter
1/2 cup chopped red or green jalapeno pepper
2 cups corn kernels
2 cups cut green beans
1/4 cup water
Salt and pepper to taste
  1. Melt the butter and saute the jalapeno in a medium sized saucepan for two to three minutes.
  2. Add the corn, green beans and water. Cover and simmer on medium low until the vegetables are cooked, about five minutes.
  3. Add the salt and pepper, stir and serve.
Larry's Ranchero Sauce is an all-natural Mexican cooking sauce created by cookbook author and chef Larry Sombke. Larry's Ranchero Sauce is vegan, gluten-free, non-gmo verified. Get more recipes at www.larryssouthwesternsauces.com

Thursday, September 15, 2016

Larry's Ranchero Sauce and Goya Black Beans - A Delicious Match




A match made in Heaven; Larry's Southwestern Ranchero Sauce and Goya Black Beans. That is what I was serving at a recent demo at Mrs. Green's in Rye, NY. Larry's Southwestern Sauces are vegan and simmering them with Goya Black Beans, or any Goya bean for that matter, is a delicious food for vegans and anyone who likes good food.
Visit my website at www.larryssouthwesternsauces.com for more delicious recipes. Buen provecho!

Wednesday, July 6, 2016

Chicken Mole Tacos with Apple Radish Slaw

Chicken Mole Tacos with Apple Radish Slaw
Oaxaca is the home to the world's great mole sauces. Radishes are so popular in this southern Mexico state that they host a radish festival in December. The crunchy radishes do help soften the richness of the mole. Try this unusual combination and you will be happy you did.
1 tsp. vegetable oil
1/2 lbs. ground chicken
1 16 oz. jar Larry's Southwestern Mole Sauce
1/2 cup grated radish
1/2 cup grated tart apple
1 tsp. fresh lime or lemon juice
8 crunchy or soft corn tortillas
  • Heat the oil in a skillet over medium heat, add the ground chicken and cook until the chicken is done.
    Add one jar of Larry's Southwestern Mole Sauce. Heat until bubbling.
    Mix the grated radish and grated apple with the lime juice.
    Spoon the chicken mole mixture into the tacos, add a spoonful of slaw and serve.
    Serves four to six.

Friday, June 17, 2016

Cheesy Chipotle Chicken Quesadillas

Cheesy Chipotle Chicken Quesadillas
Cheesy Chipotle Chicken Quesadillas
Quesadillas are grilled cheese-filled tortillas that are popular in the Southwest, in Mexico, and, well, everywhere. I like mine with Monterrey Jack cheese, a portion of shredded roast chicken and a good dollop of Larry's Chipotle Sauce for that smoky flavor.
1 16 oz. jar Larry's Southwestern Chipotle Sauce
1 cup grated Monterrey Jack or mild cheddar cheese
2 cups shredded roast chicken
8 eight-inch wheat, whole wheat or mixed grain tortillas
2 Tblsp. vegetable oil
Warm the jar of Larry's Chipotle Sauce to medium hot.
Place one tortilla on your work surface and cover with 1/4 cup cheese, 1/2 cup chicken and 1/4 cup Larry's Chipotle Sauce.
Cover with another tortilla and press down lightly.
Warm 1/2 tablespoon oil in a 12" or larger skillet over medium heat.
Place one quasadilla in the pan and cook for three minutes. Flip the quesadilla and cook until the cheese melts.
Remove the quesadilla to your work surface, cut into quarters and artfully place them on a serving plate.
Spoon another quarter cup of warm Larry's Chipotle Sauce into a little serving cup or on the side of the plate. Make the rest of the quesadillas the same way and serve.
Dip the quesadillas in the sauce and enjoy.
Serves 4.


Food Editors: Please feel free to use this recipe an photo with attribution.

Friday, June 3, 2016







Larry's Southwestern Sauces featured in the first ever "Notable Neighbors" ad for Mrs. Green's Markets in Tarrytown, Rye, Briarcliff Manor, and Greenwich Village NY and West Windsor, NJ and Stamford, CT. That's me, Larry, on the left and Mrs. Green's Ira Samuels on the right at the grand reopening at the Tarrytown store.