5 mins.
For the sauce, whisk mayonnaise, 1 tbsp warm water
rimp completely. Reserve shells for sauce (recipe to follow) and rinse
Prepare rice according to package instructions and keep warm.
Meanwhile, for the fish, heat the oil in a non-stick frying pan. Add the fish and cook until browned on both sides and just cooked through.
For the sauce, combine the mayonnaise, wasabi, onion, cilantro and lime juice in a small bowl.
Boil, steam or microwave the broccoli until just tender. Serve with fish, rice, and wasabi mayonnaise sauce.
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.
longside some Buttermilk Ranch Dippin' Sauce. (See Cook's Note).
egg yolks, melted butter, and mayonnaise (and optional Galangal).
Mix
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).
1-cup cornflake crumbs, the mayonnaise, egg onion and mustard in
For the patties, prepare couscous according to package instructions. Fluff with a fork. Mash beans until smooth. Add to couscous along with the carrot, green onion, egg, breadcrumbs, half the tahini and the Tabasco. Mix well and form into 4 flattened patties. Heat oil in a frying pan over medium heat. Cook patties for 3-4 mins on each side.
For the sauce, mix together the mayonnaise, lemon juice and remaining tahini. Spread on the English muffins and top with the lettuce and patties to serve.
In a large frying pan, bring the vermouth, onion, parsley and bay leaf to a boil over medium heat. Season, add the shrimp and cook 3 mins, until pink. Remove from the heat and set aside to cool completely.
Meanwhile, for the sauce, combine the mayonnaise and tarragon and season to taste.
To assemble, arrange a layer of potato slices on 6 serving plates. Top with the lettuce and shrimp and drizzle with the sauce to serve.
p tightly.
Stir together mayonnaise and water in shallow dish
br>To make the Mustard Sauce: Stir together all ingredients in
nd cooked through.
Tahini Sauce.
Blend or Process Tahini
Bring
vinegar, garlic, red and black pepper to a boil; reduce heat
and
add
butter
and lemon juice.
Let simmer 5 minutes; remove from heat and let cool.
For white sauce, add mayonnaise at room temperature, to 1 1/2 pints of Sauce recipe and shake in quart jar.
Combine all ingredients in a food processor. Mix until thick and creamy, 2 to 3 minutes. Transfer to a covered container and refrigerate. Serve as a dipping sauce for onion rings or fries.
GINGER-SCALLION SAUCE RECIPE INSTRUCTIONS: Combine the ginger, scallions&
ome of this for the sauce recipe.
Add 1/4 cup
econds.
Add the spaghetti sauce, diced tomatoes, parsley, basil and
Drizzle with Garlic-Soy Dipping Sauce. Garnish with cherry tomatoes and
Mix and cook in a large roaster pan in oven at 325 degrees for several hours until thickened to your liking.
Hot pack into pint jars; seal with hot lids and rings.
Set jars upside-down on a thick towel for 15 minutes (set the timer); then put right-side up.
As the jars cool, you'll hear some *kitchen music* which means they've sealed nicely.
Store in a cool dark cellar or cupboard.
NOTE: This is the base for my chicken barbecue sauce recipe which calls for 1/2 cup bbq sauce, 1/4 cup honey, 1/4 cup soy sauce--to DIE FOR!