mix the veal, shallots, soy sauce, sesame oil, scallions, basil or
ake dressing, combine mustards, vinegar, chili sauce, mayonnaise, sour cream (or Greek
Place the chicken pieces in a greased baking dish.
Cover chicken with shredded coconut.
Mix together ketchup, sweet chili sauce, and mango chutney, then spoon over chicken.
Bake in a preheated 400 degree F oven for one hour.
Whisk in Asian fish sauce, brown sugar, ketchup, sambal chili sauce, and cornstarch. Whisk
utter, hoisin sauce, water, tomato paste, and chili sauce, if using, in small bowl
Add chili sauce, lemon juice, ketchup, pepper sauce, salt and pepper to mayonnaise.
Mix well and add sour cream.
Makes 1 1/2 cups.
readcrumbs in a bowl. (If using panko i reserve just enough
to make the tomato chili sauce, combine tomatoes, chili sauce and vinegar in a
In a pot combine the grape jelly with the chili sauce; add in the meatballs and simmer for about 45 minutes uncovered or until the sauce has thickened.
If you are making my Parmesan meatball recipe use 2-1/2 to 3 pounds lean ground beef or use half beef and ground pork shape.
Shape into about 1-inch balls.
Place on a baking sheet.
Bake in a 350 degree F oven for 20-25 minutes or until cooked through.
Place in the prepared sauce.
il. Spread on Thai Sweet Chili Sauce as thick or thinly as
Combine chili sauce, lemon zest and lemon juice
mall bowl mix together sweet chili sauce, soy sauce and garlic. Pour 1
Sprinkle 1 side of each fish fillet with cumin seeds. Oil a grill plate and place over medium-high heat. Grill fish fillets until cooked to your liking.
Meanwhile, to make the cilantro chili sauce, blend or process onions, garlic, chilies, cilantro and sugar until finely chopped. Add fish sauce and lime juice and blend until combined.
Serve fish fillets with cilantro chili sauce.
inutes.
Mix Sweet Chili Sauce, Fish or soy sauce, and garlic in
he fry pan.
This recipe makes about 30 average size
Prepare jellyfish as directed on package. This step usually takes about three hours. Jellyfish should be dried and desalted before using.
Chop the green onion into small pieces.
Mix the jellyfish, green onion, soy sauce, sesame oil, vinegar, sugar, and chili sauce together in a bowl or other container.
Stir so that all the jellyfish strips are coated with the sauce mixture.
Cover and let sit for at least 30 minutes refrigerated -- the longer the better.
Serve chilled.
For tofu fritters, process the tofu, rice, onions, cilantro, egg, sambal oelek, garlic, ginger, lime peel and cumin in a food processor until just combined.
Heat the oil in a large saucepan or wok. Shape heaping tablespoons of the fritter mixture in ovals or rounds. Deep-fry the fritters in batches until lightly browned. Drain on paper towels.
Serve the fritters immediately with lettuce leaves, carrot, cucumber, sweet chili sauce and limes.
In a medium saucepan, combine 1 cup bottled chili sauce, 1/4 cup chopped onions, 3 T. vinegar, 1 teaspoons packed brown sugar, 1 clove crushed garlic, 1/4 teaspoons dry mustard, 1/4 teaspoons bottled hot pepper sauce, and 1/8 teaspoons salt.
Bring to boiling. Reduce heat. Simmer, uncovered 10 minutes, stirring often.
Serve warm or cool.
The strength of the chili sauce will effect how hot this
Whisk chili sauce, soy sauce, garlic and ginger in small bowl; set aside.
Heat oil in a large skillet. Pat dry the salmon with paper toweling. Season with salt & pepper, if desired. Place salmon fillets in skillet and cook over medium heat on one side about 2 minutes. Flip fillets over and add the prepared sauce over the top, scooping over to glaze.
Cook for about another 2-3 minutes, allowing sauce to thicken while the salmon cooks. Remove salmon with sauce from pan and serve warm.