hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
br>Brush some of the sauce on hens in the crockpot
o the bubbling sauce and cook until the sauce thickens.
Serve
inutes before serving
Spoon sauce over just before serving
ervings.
FOR THE CHAMPAGNE RAISIN SAUCE: In saucepan, bring 1 cup
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
or serving. Serve with Raisin Sauce.
For Raisin Wine Sauce: Combine ingredients except
nd cooked through.
Tahini Sauce.
Blend or Process Tahini
xcess oil. Season with soy sauce or salt and pepper. Let
he black vein.
Dipping Sauce -- It just takes minutes to
In saucepan, combine raisins and water.
Bring to a boil. Reduce heat.
Boil for 3 to 5 minutes.
Combine brown sugar and cornstarch.
Stir into raisins.
Cook for a minute, stirring.
Stir in spices, mustard and salt.
Cook, stirring, 3 to 5 minutes longer or until thickened.
Stir in vinegar and pecans.
Remove from heat. Spoon sauce over ham and garnish with fruit, if desired or serve raisin sauce on the side.
Quick and easy.
Makes 1 1/2 cups.
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).
Bring water to a boil in a saucepan.
Stir raisins into water, reduce heat to medium, and boil until very tender, about 5 minutes.
Whisk brown sugar, cornstarch, and salt into raisin mixture and simmer until thickened, about 10 minutes.
Spray 9-inch square baking pan with cooking spray.
In large bowl, combine dry ingredients and raisins.
In medium bowl, combine remaining ingredients.
Add to dry ingredients; stir until smooth.
Pour into prepared pan.
Bake in 350\u00b0 oven 35 minutes or until toothpick inserted in center comes out clean.
Cool in pan on wire rack.
If desired, serve with Fat-Free Yogurt Cream Sauce. Makes 16 servings.
ones before I put the sauce over it all.
Dredge
GINGER-SCALLION SAUCE RECIPE INSTRUCTIONS: Combine the ginger, scallions&