est. Let the shrimp marinate for 20 minutes.
Preheat a
ace 1/2 of the ravioli in a greased 8x8
b>sauce for this recipe! If you're fast at making the sauce, throw in ravioli
Grind up the nuts in a food processor completely.
Add the butter and olive oil and pulse a few times until a nice paste forms.
Add the cheese and pulse 2-3 times.
Add the cream gradually and keep it on a continual blend until smooth.
Put the cooked ravioli onto plates, and pour equal amounts of the sauce over it. The hot ravioli will heat up the sauce on its own after a few minutes.
bowl.
Dip each ravioli in the egg mixture, then
Make a roux out of the butter, flour, and garlic. Be careful not to burn the mixture, turn the heat off should lumps form-- keep whisking this mixture thoroughly.
Pour in the milk and whisk it with the roux.
Incorporate the alcohol. Let the sauce cook until thickened, this may take several minutes.
Beat in the spices and stir.
Throw in the parsley and serve over ravioli of your choice. It also makes a nice sauce for veggies, especially with mushrooms.
covered, at a gentle simmer for 10 minutes (14 minutes if
Combine sesame oil, soy sauce, red peppers, tsuyu, and lime
Toast sesame seeds in a frying pan until you hear 4-5 pops. Remove from heat. Grind sesame seeds in a mortor or a coffee grinder. You do not need to to grind completely smooth.
Add all the seasonings with ground sesame seeds. If you want to make this without the alcohol content, cook off alcohol from sake for about 10-15 seconds in the microwave.
Use the sauce for dipping shabu shabu pieces.
Combine all ingredients in a blender or food processor until the mixture is smooth. Bring the sauce to a boil in a small saucepan and simmer on low heat for about 10 minutes to blend the flavors together. Serve with hot dogs or as a sauce for cocktail franks. Makes enough sauce for 2 pounds of hot dogs.
Combine all ingredients and bring to a boil.
The sauce can then be sealed in a jar and stored in the refrigerator or used at once.
Yield:
Enough sauce for three chickens, halved, or for 5 to 6 pounds of ribs.
Combine consomme and water in medium saucepan.
Bring to boil. Add remaining ingredients and let stand overnight at room temperature.
Makes about 2 quarts of sauce.
This is used as a basting sauce for barbecued meats.
Apply with small kitchen dishmop or cloth that has been soaked in sauce.
Pit and sieve plums.
In small sauce pan, combine all ingredients and mix well.
At this point, sauce may be used to baste a lamb roast, (baste roast 4 times during the last hour of cooking).
Simmer remaining sauce for 5 minutes, stir occasionally.
Serve sauce with lamb.
Melt oleo in saucepan and add remaining ingredients, stirring constantly.
Simmer for 15 minutes, stirring frequently.
Sauce may be stored in tightly closed jar in refrigerator for 1 week. Marinate chickens 5 to 6 hours in sauce (or overnight), then barbecue over medium coals for 1 1/2 hours, turning and basting occasionally.
Makes enough sauce for 2 to 3 whole chickens.
Slice beef thinly into 1 inch square. Put in a bowl and marinate for 1 hour.
Heat wok and add 1 T oil, stir fry vegetable until crisp tender.
Pour in seasoning sauce for veg, blend well and arrange vegetable on plate.
Heat wok again and stir fry beef in 4 T oil till light brown, set aside.
In the same wok, stir fry ginger and green onions.
Add beef stir quickly then add the seasoning sauce.
Stir until thickened and heated through.
Pour over vegetable and serve with rice.
Mix well.
Use as a grill sauce for beef, shrimp or poultry.
Heat oil
in heavy skillet or pot.
Add chopped vegetables and simmer
for
15
minutes.\tStir
often
to keep from browning. Add
seasonings, tomatoes and tomato paste.
Simmer over low heat, uncovered, for 1 hour or until well thickened. Add Ragu sauce and bring to low boil and turn off.
Melt butter and mix all other ingredients.
Make as much as is needed for chicken to be covered and a little extra as a sauce. Cook chicken under broiler or on a grill with a container to collect extra sauce for gravy.
Combine all ingredients, except watermelon, in a saucepan. Cook over medium heat until sugar dissolves, stirring occasionally.
Cool sauce and add pureed watermelon.
Use as a basting sauce for pork chops or chicken during cooking.
Brown chopped onion in oil.
Add remaining ingredients. Simmer sauce for 30 minutes.