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| | From:  Genie· (Original Message) | Sent: 7/11/2008 9:39 PM |
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| | | From: Genie· | Sent: 7/11/2008 10:25 PM |
Curried Mango Sauce 1 Mango, Ripe 12 Ounces
2 tb Peanut Oil
1 1/2 ts Curry Powder
2 tb Mint Leaves, Fresh
1/2 c Chicken Broth
2 1/2 tb Lime Juice, Fresh
Pare mango, cut flesh from pit, and place in blender. Heat oil in small skillet over medium heat. Add curry powder, stir until blended and remove from heat. Add curry mixture and mint to mango. With blender running, pour in broth. Remove to bowl, add lime juice and salt to taste and stir vigorously. Serve warm or at room temperature with grilled shrimp or chicken breasts. | |
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| | | From: Genie· | Sent: 7/11/2008 10:26 PM |
Mango Strawberry Toppin
Use this on angel food cake, pound cake, flan, ice cream....just about anything!
1 large mango
1 cup coarsely chopped fresh strawberries
2 tablespoons dark rum or rum extract
1 tablespoon fresh lime juice
2 teaspoons granulated sugar
Cut the mango flesh away from the pit. Score the flesh into 1/2-inch cubes and cute them away from the peel.
In a bowl, combine the mango and all remaining ingredients and let stand at room temperature, stirring once or twice, for 30 minutes before using to let the flavors blend.
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| | | From: Genie· | Sent: 7/11/2008 10:32 PM |
Plum Sauce 1 1/2 c Red plum jam
1 1/2 tb Prepared mustard
1 tb Horseradish
1 1/2 tb Lemon juice
Combine all ingredients in a small saucepan, mixing well. Place over low heat until just warm, stirring constantly. DO NOT BOlL. Yield: 1-3/4 cups. | |
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| | | From: Genie· | Sent: 7/11/2008 10:33 PM |
Chinese Plum Sauce This enhances dishes such as barbecued ribs, roast pork, boiled shrimp, fried chicken livers and egg rolls. 1 cup plum jelly, melted
1/2 cup sweet pickle relish
1 tablespoon wine vinegar
1 tablespoon sugar Combine and mix until smooth | |
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| | | From: Genie· | Sent: 8/2/2008 1:25 AM |
Orange Ginger Sauce | Orange Ginger Sauce (A Marvelous Sauce for Ham)
2 Cups Maury Island Farm brand Red Currant Jelly
1/2 Cup grated orange peel
3 Tbsp. lemon juice
3/4 Cup Madeira wine
2 Tsp. dry mustard
1 Tsp. ground ginger
1/2 Tsp. salt
Dash Tabasco Sauce
Combine grated orange peel and lemon juice in a sauce pan over medium heat. Add the Maury Island Farm brand Red Currant Jelly, Madeira wine, dry mustard, ground ginger, salt, and Tabasco. Bring to a boil. Reduce heat; simmer 10-15 minutes while stirring. | | |
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| | | From: Genie· | Sent: 8/2/2008 1:56 AM |
Cumberland Sauce --- posted by titmouse juice 1 orange few strips orange rind 4 Tbsp. red currant jelly 1 wine glass port wine juice 1/2 lemon Remove rind from quarter of orange with zester. Cook in boiling water until tender, drain, rinse well, set aside. Heat jelly until dissolved then stir in lemon juice, port wine & strained orange juice. When cold add orange rind. Ideal for roast pork. |
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| | | From: Genie· | Sent: 8/5/2008 5:39 PM |
Spiced Apricot Sauce BB 1-1/2 cups Smucker's Apricot Preserves
1/2 cup water
2 teaspoons lemon juice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon In heavy saucepan, combine preserves and water. Bring to a boil and simmer five minutes, stirring constantly. Remove from heat and add lemon juice, nutmeg, and cinnamon. Serve either hot or cold, or use as a glaze for ham or roast pork. Makes about two cups. |
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| | | From: Genie· | Sent: 8/5/2008 5:39 PM |
Warm Apricot Topping - Lindah 1 pint water
12 oz. granulated sugar
8 oz. butter
2 oz. brown sugar
4 oz. orange juice
1 can of canned apricots OR 1/2 lb.fresh apricots
2 oz. lemon juice
2 oz orange liqueur
1 oz. apricot brandy
1/2 tsp. brown cinnamon Combine water and sugar in saucepan. Cook over low heat until dissolved. Increase heat and bring to boil. Cook 10 minutes until syrup has thickened. Add butter and next 6 ingredients. Add apricots and cook until heated through. For french toast, pancakes, ice cream. | |
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| | | From: Genie· | Sent: 8/6/2008 3:55 AM |
Avocado Sauce
2 ripe avocados
zest of 1 lime (I prefer to remove a few wide strips with a vegetable peeler, then chop into fine strips)
4 tblsps of lemon or lime juice (or a mixture of both)
1 tblsp of your best olive oil
1 tblsp of fresh coriander
1 tsp of parsley
sea salt and fresh ground pepper.
If the avocados are just right you should halve them remove the stone peel and mash the flesh with a fork. If they are not quite ripe you will have to scoop out the flesh.
Add all the other ingredients making sure to get the lemon/lime juice on quickly and then season to taste. I did add about a teasp of white sesame seeds, but I won't the next time.
Serve in a nice bowl with Dennis' Burgers.
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| | | From: Genie· | Sent: 8/29/2008 2:14 AM |
| Spicy Fig Sauce 13 fresh figs
1 onion (about 3 dia)
1 c carrots
3 garlic cloves
1 ts cumin
1 ts celery seed
3 TB honey
2 TB lemon juice
4 red Habeneros
Chop everything put everything in a blender blend until smooth Tasty, slightly sweet, and just the right heat to not scare away the neighbors.
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