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To make Onion-Balsamic Sauce: cook onion in a large skillet
rimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
stirring occasionally, as the sauce thickens. The sauce should be pretty smooth
Combine all ingredients in a sauce pan and heat slowly on medium heat until all ingredients are dissolved (except the onion) and sauce begins to bubble slightly.
This should be done about 20 minutes before the meatloaf is done baking. Remove meatloaf from oven and spread the hot mixture over the meatloaf liberally. Return prepared meatloaf to the oven for the remaining 20 minutes.
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
melt the butter. Add the onion and celery and cook, stirring
combine onion soup mix, onion, barbecue sauce, 1 cup water, Worcestershire sauce, and soy sauce
longside some Buttermilk Ranch Dippin' Sauce. (See Cook's Note).
stir 1 minute.
Saute onion and green pepper in olive
Drizzle with Garlic-Soy Dipping Sauce. Garnish with cherry tomatoes and
nd cooked through.
Tahini Sauce.
Blend or Process Tahini
Cut tofu into 1 inch cubes.
in a large skillet, sautee onions and garlic in olive oil until onions turn clear, about 3-5 minutes.
Add the tofu, ginger, cayenne and broccoli to the pan and continue to cook until broccoli is done, another 6-8 minutes.
In a separate small bowl, mix together the corn starch, soy sauce and water, then add this mixture to the broccoli and tofu. Cook until sauce thickens, then remove from heat. Serve over rice or whole grains and enjoy!
Prepare Tomato-Cheese Sauce (recipe is posted next). Cover with
n a skillet and saute onion, garlic and ginger root over
Combine hot sauce, oil, garlic, sugar, garlic powder, black pepper, cayenne pepper, and Worcestershire sauce in a small saucepan; bring to a boil. Reduce heat to medium-low and simmer until sauce is smooth and slightly thickened, 5 to 10 minutes. Remove saucepan from heat.
Stir cornstarch and water together in a bowl until smooth; whisk into sauce until thickened.
Slice chicken into 5 thin strips, about 5 per breast.
Flatten with a Chinese cleaver or mallet.
Mash shrimp; add onions, lemongrass, salt and pepper and blend into a thick paste.
Lay ham strips on the chicken pieces; add a tsp of shrimp to each, and roll.
Secure with toothpicks.
Dip in cornstarch, then fry in oil in a skillet until golden brown.
Serve with my recipe for\"Nuoc Cham- Vietnamese Spicy Fish Sauce\" (recipe#25375).
nch off top of onion; peel onion.
Cut onion into 12 to
ch off top of each onion and remove skin.
Chile sauce:
in a large heavy
n bottom of large sauce pan, add diced onion and bell pepper