A simple dessert recipe. Really refreshing in its simplicity. It doesn't take more than 10 minutes to make.
Use whatever berries you have available. Well, frozen strawberries are not suitable....
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If you like Big Macs, it's probably because of that tasty "secret" spread that is plopped onto both decks of the world's most popular double-decker hamburger. So what's so specialabout this sauce? After all, it's basically just thousand island dressing, right? Pretty much. But this sauce has a bit more sweet pickle relish in it than a typical thousand island salad slather. Also, I found that this clone comes close to the original with the inclusion of French dressing. It's an important ingredient - ketchup just won't do it. That, along with a sweet & sour flavor that comes from vinegar and sugar, makes this sauce go well on any of your home burger creations, whether they're Big Mac clones or not. This is the closest "special sauce" clone you'll find anywhere.1/2 cup mayonnaise2 tablespoons French dressing4 teaspoons sweet pickle relish1 tablespoon finely minced white onion1 teaspoon white vinegar1 teaspoon sugar1/8 teaspoon salt1. Combine all of the ingredients in a small bowl. Sti
1 cup Applesauce 1/2 cup Heintz ketchup1 1/4 cups Light brown sugar -- pack6 tablespoons Lemon juiceSalt and pepper1/2 teaspoon Paprika1/2 teaspoon Garlic salt1/2 teaspoon CinnamonIn heavy saucepan bring mixture to boil. Stir constantly about 4 to 5minutes. Turn heat to low and continue to stir (about 3 to 5 minutes)making sure sugar is completely dissolved. Allow to cook withoutstirring for 15 minutes on lowest possible heat, uncovered. Transfer totop of double boiler over simmering watr if to be used as a bastingsauce for ribs or chicken during baking; or cool sauce and refrigeratecovered to use in 30 days. Sauce freezes well.
I finally got on the case to bring you the definitive kitchen clone for this one - and it's a cinch! Tie one hand behind your back and witness plain old ground dried mustard mixing it up with sweet and sour flavors in a saucepan over medium heat. The cornstarch wrangles around in there to thicken and stabilize while Captain Habanero pops in for the perfect spicy punch. Use it for dipping, use it for spreading, use it again and again, since you'll make about a cup of the stuff. And McDonald's will be glad that we no longer need to hoard the little blister packs from the restaurants.1/2 cup water1/2 cup corn syrup1/3 cup plus1 tablespoon white vinegar2 tablespoons ground dried mustard4 teaspoons cornstarch1 tablespoon granulated sugar1 tablespoon vegetable oil1/2 teaspoon turmeric1/2 teaspoon salt10-14 drops habanero hot sauce1. Combine all ingredients in a small uncovered saucepan. Whisk until smooth.2. Turn heat to medium and bring mixture to a boil, stirring often. Sauce should thi
La Keynote de Steve Jobs étant très proche un petit jeu
sympathique à vu le jour. Il s'agit d'une version de Pac-Man spéciale
MacWorld puisque le héros n'est autre que Steve Jobs.
Le but est de rechercher les objets qui seront peut-être annon...
This recipe clones one of those sauces you get with your order of McNuggets at the world's largest hamburger outlet. Now, instead of shoving a fistful of the little green packs into your backpack, you can make up a batch of your own to use as a dip for store bought nuggets, chicken fingers, fried shrimp, and tempura. Or you can even use this as a sauce for the traditional Chinese sweet and sour dish (with pineapple, bell pepper, onion, and sautéed chicken or pork.) It's a simple recipe that requires a food processor or a blender, and the sauce will keep well for some time in the fridge.1/4 cup peach preserves1/4 cup apricot preserves2 tablespoons light corn syrup5 teaspoons white vinegar1 1/2 teaspoons cornstarch1/2 teaspoon soy sauce1/2 teaspoon yellow mustard1/4 teaspoon salt1/8 teaspoon garlic powder2 tablespoons water1. Combine all ingredients except the water in a food processor or a blender and puree until the mixture is smooth.2. Pour mixture into a small saucepan over mediu
Fat food, sweets and sedentary - not a good combination for anyone.
Eating and drinking more calories than I have burnt up has caused me weight gain during the Christmas Holiday. Now I have to stay...
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Ahh, there's nothing like winter weather to get you feeling all scaly and dry. Add a love of tanning-- whether it be traditional, bed, or sunless-- to the mix and you are just asking for nasty, flaky skin. Every woman I know is searching for the next big thing in moisturizers right now, and ladies who love to tan are searching at a double frantic pace. When I heard about Sun Sauce-- the latest venture from the same super popular tanning lotion maker responsible for Hoss Sauce, Rebel Sun, and Outlaw Tanning-- I was instantly interested.Sun Sauce makes three lines of products: Skin Care, Sunless Tanning, and Tanning. All Sun Sauce products are infused with a proprietary blend of Monoi Oil and Kukui Nut Oil, plus moisturizing Shea Butter, Sweet Almond Oil and Jojoba Oil and soothing Aloe Vera, Tea Tree Oil, and Hemp Seed Oil. The goal? Deep moisture replenishing, no matter if you are a tanner, a sunless tanner, or au natural. Ready to put Sun Sauce to the test, I dished out samples of the
You know you're becoming a local somewhere by the actions of the shopkeepers. I was off work last week (between jobs, not sciving!) and went into the village one morning. The manager of the wine shop waved at me through the window.&nb
1 teaspoon sugar1 tablespoon cornstarch1 teaspoon MSG (optional)1/4 cup oyster sauce1/2 cup chicken stock2 cups sliced lean pork (about 1 pound)1 bunch (about 2 pounds) fresh brocolli, sliced2 slices ginger, shredded1 clove garlic, minced1/4 cup vegetable oil1/8 teaspoon salt1/4 cup waterMix together first five ingredients and set aside.Heat wok or pan until hot and dry. Add the oil, then the salt.Turn heat to medium. Add the ginger and the garlic and fry untilgolden brown. Turn heat to high. Add the pork and fry until outsideis lightly browned. Add the broccoli and stir−fry for 3 minutes.Add the water, cover, and cook for 4 minutes. Pour in reservedsauce mixture; stir while cooking until gravy thickens. Turn heatdown to low, cover, and cook for 2 minutes more. Place in coveredserving dish until ready to serve.
From Darlene SchmidtThai food menu for Thanksgiving dinnerRoast chicken with a Thai twist! This roast chicken recipe is fragrant and moist, and imbued with the flavors of lemon and lime. Learn how to roast a chicken the Thai way (either half a chicken, or a whole chicken). It is delicious as is, or serve it together with my sweet lime sauce for a delectable.INGREDIENTS:1/2 or 1 whole roasting chicken (the marinade is enough for 1 medium-size chicken) 1 stalk lemongrass (for complete lemongrass instructions, see below) OR subsitute juice of 1 lemon 4 cloves garlic 1 thumb-size piece galangal or ginger, grated or thinly sliced 1/2 can thick coconut milk 2 Tbsp. fish sauce 3 tsp. dark soy sauce optional: 1 kaffir lime leaflime wedges and fresh coriander as a garnish SAUCE INGREDIENTS (enough for 1/2 chicken; double the recipe if you're making a whole chicken): 1 cup water juice of 1/2 a lime 2 Tbsp. rice vinegar 1 thumb-size piece galangal or ginger, minced or grated 2 cloves garlic, minc
Avenged Sevenfold will be appearing live on FUSE's The Sauce this Tuesday, November 13th at 6:00pm EST. It will repeat Wednesday at 11:00am EST and Saturday at 11:00am EST.*§ource: Avenged Sevenfold's myspace*
This is the cranberry sauce that I've been making for at least 4 years now. Most people who are used to the cranberry jelly in a can are reluctant to try it. So, I always have that as well, but I much prefer this. I love the way the cranberries pop in your mouth. There really is no comparison in the flavor. I love the citrus zip that you get from the added orange juice and zest. I usually make this 2 days before it is needed.Cranberry SauceINGREDIENTS2 cups orange juice1 large bowl cranberries (extract all stems and soft or bad cranberries, wash thoroughly)1 tsp. ground ginger2 cups sugarZest of 1 orange1 cup walnuts (optional)DIRECTIONSCombine orange juice, cranberries and ground ginger in a pot and bring to a simmer. Let mixture cook for approximately 10 minutes until all or most berries come to a pop. (This is important, if they haven't popped, the skins will get tough after the sugar is added)Turn off the heat. Add sugar, orange zest and walnuts to mixture. Stir until sugar di
Cranberry sauce was always a staple on our holiday table when I was a child, but I must admit that I wasn’t fond of it until recently. My mother like most people from her generation, had a magical method for making cranberry sauce look exactly like a tin can. For the most part [...]
Rule of thumb: The thinner the pasta, the thinner the sauce - The thicker the sauce, the thicker the pasta!
Macaroni & cheese. Is that the favorite of American comfort foods? Well, Swedish kids...
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Fresh ginger and sambal oelek are two of my favorite spices. Sambal oelek adds heat to this sauce. You may add more or less to taste. I am addicted to sambal oelek, I add more.Cook pasta. Pour the sauce over. You make this sauce quickly. Besides, it is good.INGREDIENTS:* 200 g smoked lean ham* 1 red bell paprika* 2 teaspoons corn starch* 1 dl (100 ml) milk* 2 dl (200 ml) crème fraiche* 1 clove of garlic, pressed* ½ dl (100 ml) parsley, chopped* 3 teaspoons fresh ginger, grated* 1 teaspoon sambal oelekMETHOD:1. Cut ham into small pieces.2. Deseed and cut the paprika into small pieces.3. Mix corn starch and milk in a saucepan.4. Add crème fraiche, garlic, parsley, ham and paprika.5. Cook for 2 - 3 minutes.6. Taste with ginger and sambal oelek. Salt may not be necessary. Sometimes smoked ham is very salt.I watched an English food TV program the other day. An Italian chef was cooking some Italian regional dish. When he finished the cooking, I heard him say: Detest it! :) Was that what h
My local butcher (The Crown Roast in Lingfield) always has good beef. Sourced from local farms and properly hung, the beef is always tender and tasty. The beetroot season is on us now and I thought the earthy sweetness of roast would go well.
For more heavenly recipes be sure to visit us at our new location, Diet Pulpit so you don’t miss any of Chef’s Tom awesome healthy recipes.
From Chef Tom: I enjoy a fresh pesto sauce now and again. For my birthday this year, my girlfriend Katie took me into Manhattan for dinner and a show. We ate [...]
I have a few go-to recipes in my arsenal and this is most definitely one of them. A perfect combination of heat, sweet and sour, it compliments vegetables, fish or chicken well, without overpowering the flavor of the main component.
And it will leave a little tingle on your tongue in the process.
Garlic Chili Stir [...]
Every now and then when we order in food, we get a dipping sauce that has great flavor, sometimes from the most unlikely places. Lately we've been ordering frequently from Sammy's Noodle Shop Sammy's Noodle Shop. Their noodle soups are some of the best in the area, and their dumplings are quite tasty as well. Left over from a recent order was the dipping sauce for the dumplings. It's a fairly standard dipping sauce for dumplings. Its strong flavors include sugar (or possibly mirin), ginger, and garlic. I really wanted it as a full fledged sauce.If you de-construct a sauce into its most basic components, there are the aromatics in the base, such as garlic, onions, carrots, shallots (especially if the sauce will be French); there is a body, such as stock, wine, or even just water; there are seasonings, such as herbs and spices; and there is a thickener, such as butter, cream, or corn starch. So, once you've identified the components, you can build a sauce from just about anything. And
We went to Chatham Square Restaurant Chatham Square Restaurantfor Dim Sum today. It was average for Chinatown Dim Sum, which has declined in the last few years. Dim Sum in Flushing is better. The good thing about any meal in Chinatown is that you get to do some great shopping afterwards. We picked up a 1 1/2 pound swordfish steak, along with lots of other goodies.We grilled the swordfish steak (6 min on one side, 3-4 min on the other, here is a close-up) and I made a sauce that really impressed Lon. If you don't like Swordfish, the sauce could easily be served on salmon, a fried fish (like Skate, Tilapia, Catfish, any...), or even Sea Scallops. It's easy too! Just mix all of these ingredients together and spoon on top of fish.This makes enough for 4 servings:1/2 lemon, zest and juice1 clove garlic, minced2 teaspoons capers1 teaspoon cumin2 tablespoons mayonnaise1 teaspoon whole grain mustard1 teaspoon olive oil
INGREDIENTS:* ab. 400 g raspberries * 2 - 5 tablespoons icing sugar* 3 kiwi fruits* 1 small fresh pineapple* 1 small melonFor non-weight watchers:*2 dl whipping cream + 1 teaspoon vanilla sugar (optional)Raspberry SauceMETHOD:1. Pass the raspberries through a fine-meshed sieve.2. Discard the seeds.3. Add enough icing sugar to make a syrupy and not too sweet sauce.THE PLATE:1. Prepare the fruits as usual, wash and peel.2. Cut melon into wedges and slice kiwi fruit.3. Cut pineapple into slices, then into smaller chunks.4. Divide sauce among six serving plates.5. Make a decorative fruit arrangement in the raspberry sauce,6. Top with a vanilla scented dollop of whipped cream (optional).A quick warning! This dessert can´t be done in advance because the rasberry sauce has a tendency to discolour the fruit. It doesn´t look nice.I grow raspberries in my garden. They also grow wild where I live, and in many other polar regions down through temperate climates of North America, Asia and Europe.
Over the years, this sauce has functioned as my version of a fra diablo sauce. It's not a traditional fra diablo as there's no olive oil or garlic in this recipe but it works well for me. I like the combination of the sweetness from the brown sugar and the burn of the jalapeno peppers. The sauce is great on pasta as well as chicken or seafood.Ingredients:1/4 lb unsalted Butter1 small Spanish Onion, chopped medium fine2 stalks Celery, chopped fine1 large Green Bell Pepper, chopped medium fine1 small Carrot, peeled & diced fine2 large fresh Jalapeno Peppers, stems removed & diced fine1 TBS Worcestershire Sauce2 TBS Dark Brown Sugar1 TBS Malt Vinegar2 TBS canned diced Green Chiles4 cups canned Crushed Tomatoes2 TBS Tomato Paste2 TBS Frank's Red Hot Sauce1/4 cup strong Black CoffeeDry Spice Mix:2 TBS Crushed Red Pepper2 tsp Kosher Salt1 tsp Ground Cumin1 tsp Dark Chili Powder1 tsp Thyme1/2 tsp Paprika1/2 tsp Cayenne Pepper1/4 tsp Ground Black Pepper1/4 tsp Groun
It's another fish recipe. And another recipe using the rather good wild alaskan salmon from Sainsburys. This one comes with a lovely foamy, creamy, lemony chive sauce...
I always like throwing a steak on the grill this time of year. Usually, I'll slather the grilled meat with some delicious steak sauce but I think those store bought condiments are outrageously expensive so, whenever possible, I try to make my own homemade versions of some of my favorites table sauces. Here's a recipe for a steak sauce which can easily take the place of that overpriced bottle of you-know-what Sauce you have in your kitchen!Read More...
This time of the year, blueberries are a great buy at your local farmer's market. Here's a recipe for a sauce you can make with those fresh blueberries. "What should I do with this sauce?" Ah, there's a variety of ways to employ this fruity wonder! You can drizzle some on your breakfast pancakes or waffles (IHOP eat my dust!), or spoon some over a nice mound of cool vanilla ice cream, or perhaps a quick slather over a thick slice of homemade poundcake or just splash a touch of it on a slice of cheesecake! Any way you choose to go, you'll probably end up in the right place, eh?Read More...
I just found another great freebie! (What else is new?). Get a free sample of H.O.T habanero hot sauce. If you like spicy food you will love this great free sample. Kinda gives a new meaning to Hot Freebies! Check out the free sample of hot sauce at http://www.hotexas.com/freesamples.htm. Enjoy!
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This dish is an ideal dish when you have to come up with something quickly and easy made. It is also one of my favorite everyday meals because it can be prepared ahead. INGREDIENTS:Serves 6* 8 hg (800 g) fillet of pork* butter* salt and pepper* 3 dl cream or crème fraiche* 3/4 tbsp Chinese soy* 2 - 3 tbsp chili sauce (ketchup-like)* 2 cloves of garlic* 3/4 tsp French mustard* 3 tsp tarragon* ½ tsp black pepper* chopped parsley* ½ tbsp rosé pepper, or why not some red hot chili pepper flakes (optional).METHOD:1. Cut the fillet into slices, 1½ - 2 centimeters (150 - 200 mm).2. Brown the fillet slices in butter in a skillet.3. Salt and pepper to taste.4. Put the slices into an ovenproof dish.5. Pour cream or crème fraiche into a bowl. 6. Add the remaining ingredients, and stir around.7. Taste the sauce. pour it over the fillet slices, and stir around.8. When ready to serve, heat the oven to 225°C [=437 °F].9. Reheat about 10 minutes.Though simple, it is good-looking and tasty serv
This is one of many barbecue sauces I make from time to time. This particular one is perfect for chicken breasts on the grill or to use as a condiment on some fajita steak burritos. Ingredients:3 TBS Olive Oil1 Spanish Onion, chopped small4 cloves Garlic, diced2 TBS fresh Cilantro, diced1 1/4 cup Ketchup1 1/4 cup Beef Stock or Broth1 TBS Honey2 TBS dark brown Mustard1/2 cup dark Molasses1/4 cup Cider Vinegar1/2 cup Mole sauceREAD MORE...
They look luscious don’t they? Rich, huge, decadent ravioli, just barely touched with an intensely flavored, yet extremely light tomato sauce. I love ravioli. I love mushrooms. Mushroom ravioli is a natural progression from those two factors. Unfortunately, I made a fatal error with these. I discovered that neither my [...]
For this issue of YPOM we delve into the deep dark world of leftovers! One of the things tat struck me about dew’s pantry list was that she had “Several cooked, half consumed pork roasts” lying around in her freezer that she usually uses for sandwiches.
While pork sammiches are definitely on the good side of wonderful (especially if they’re pulled), I thought perhaps I’d dive in and see if we couldn’t pull a double-duty dinner out of what would otherwise be a porcine sacrifice to whole grain bread and a few lucky condiments.
I’m not sure what variety of pork roast lives in dew’s freezer, but for this exercise I used a pork blade roast that weighed in at just a bit over 6 pounds. (It was the smallest they had at the market that day.) Said piece of meat was roasted with nothing but salt and pepper, served up gleefully for one meal, then retired to the fridge for three days before this experiment began.
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A simple, straight-forward recipe.INGREDIENTS:Serves 4* 1 large yellow onion* 200 g fresh mushrooms* 300 g ground meat* 1 tablespoon butter* 3 cloves garlic, pressed* 2 teaspoons chinese soy* 3 - 4 dl (300 - 400 ml) cream* cayenne pepper* saltMETHOD:1. Chop the onion and slice the mushrooms thinly.2. Melt butter in a large skillet, fry and crumble the ground meat.3. Add onion and mushroom.4. Lower the heat, simmer for 5 - 7 minutes, and give it a stir now and then.5. Add garlic, and season to taste with cayenne pepper.6. Stir in cream and soy.7. Simmer, stirring constantly, for about 5 minutes.8. Taste with salt.Let´s have a Pasta Sauce Potlock Party!There will be a large bowl with cooked tagliatelli, grated parmesan and salad on the table. I serve my sauce. You bring yours. I am thrilled! What will it be? A ragout or a sauce?http://minareceptsamlingar.blogspot.com/feeds/posts/default?alt=rss
Here we are on Gran Canaria, Canary Islands, the archipelago in the North Atlantic Ocean. (Early explorers discovered a great many dogs on the islands, hence the name from the Latin canis, meaning dog). Originally inhabited by Berberlike peoples, known as Guanches.We are sitting in the cave restaurant Tagoror, Barranco de Guayadeque, having "papas arrugadas con mojo". The Barranco de Guayadeque is a valley stretching from Gran Canaria's coast into the heart of the island. Within this valley there are hundreds of old Guanche caves and burial chambers. The traditional Guanche way of cooking potatoes was in sea water, they say.Small sized potatoes are nowadays served at restaurants, eaten with its skin and dipped in Mojos. Sauces come in many colors and tastes. The most well known and most common ones are the mojo picante (spicy red mojo) and the mojo verde (coriander green mojo).Trying to recall a memory from summer 1998 ....INGREDIENTS:Serves 4* ½ - 1 kg (500 g-1000 g) small new pota
Tomorrow, the 17th of May, it is public holiday (Ascension Day) in Sweden.Tomorrow Norway celebrates its Constitution. Norwegians certainly know how to celebrate their National Day!Hurray for Sweden’s neighbour-country and all the people of Norway on their National Day on the 17th of May!A special warm greeting to my Norwegian friends!INGREDIENTS:Serves 6* 6 slices of salmon fillets (150 grams/each)* salt* pepperSAUCE:* 5 dl (500 ml) crème fraiche* 100 g red caviar* 5 tablespoons chives, finely chopped* lemon juice, freshly pressed* salt* black pepper* ½ teaspoon sambal oelekMETHOD:1. Combine sauce ingredients, taste with lemon juice, salt, pepper and sambal.2. Set aside in the fridge for a while.3. Sprinkle salmon fillets with salt and pepper4. Heat a large non-stick skillet over medium-high heat.5. Place fillets in the pan, grill about 3 minutes on each side.Serve together with the sauce and fried potatoes.(Norway continues to be the world’s largest salmon producer with increas
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