hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
uice.
Prepare the Hollandaise Sauce: Cut the butter into four
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.
ntil firm.
To make Easy Eggnog Sauce:
Whisk eggnog into
nd cooked through.
Tahini Sauce.
Blend or Process Tahini
ulio's seasoning (or any fajita seasoning) to both sides of
xcess oil. Season with soy sauce or salt and pepper. Let
he black vein.
Dipping Sauce -- It just takes minutes to
hile casserole bakes, make Easy Hollandaise Sauce (see my recipe #121586). To serve
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).
longside some Buttermilk Ranch Dippin' Sauce. (See Cook's Note).
Heat 1 tablespoon oil. Add broccoli, carrots, pepper and celery.
Stir-fry 3 minutes. Set aside. Add oil to hot skillet; fry shrimp 3 minutes. Return veggies to skillet. Pour in fajita sauce, brown sugar, ginger and mustard. Cook 2 minutes longer, tossing to blend. In hot skillet, stir-fry rice.
Serve shrimp and veggies over rice. Sprinkle with almonds.
Slice peppers, onions, beef or chicken into strips.
Saute peppers, onions and meat together until tender.
Add fajita sauce and 2 to 3 teaspoons water and simmer until meat is done.
Serve on flour tortillas.
Top with sour cream and cheese.
Marinate meat strips in fajita sauce to cover as long as possible, preferably overnight or all day.
Slice vegetables into strips.
Wrap tortillas in foil and warm in 350\u00b0 oven while preparing meal.
ones before I put the sauce over it all.
Dredge
GINGER-SCALLION SAUCE RECIPE INSTRUCTIONS: Combine the ginger, scallions&
Tear ham into pieces and mix with sauce in small skillet. Saute 2 minutes or until hot all through.
Serve on bun or toasted bread.
Make a marinade out of the Soy Sauce, Brown Sugar, Garlic & Ginger. Or use your favorite Teriyaki Sauce Recipe.
Marinate the chicken for at least 4-5 hours in the refrigerator turning every hour to marinate evenly. Remove chicken from marinade and discard marinade.
When your grill is ready, dip the chicken in Mae Ploy and BBQ till done.
I usually have a spray bottle of H2O in case of flare ups. Enjoy!
ome of this for the sauce recipe.
Add 1/4 cup
econds.
Add the spaghetti sauce, diced tomatoes, parsley, basil and