Make the sauce: add strawberries, peaches, Grand Marnier,
onion, red bell pepper, tomato sauce, cheese, pickle relish, garlic, panko
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
nd golden.
For the sauce, heat 1 tsp of the
epper.
Stir peach preserves, olive oil, soy sauce, garlic, and mustard
he cake.
Make Caramel Peach Sauce:.
Peel peaches. Remove and
egrees C).
Mix the peach preserves, horseradish, and mustard together
nother use.
FOR THE SAUCE: Bring peaches, wine, granulated sugar
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.
he chicken breasts in the peach mixture and drain slightly.
Pour both cans of necter into a medium sized sauce pan over medium heat.
Peel the skin off the mango and peach and cut into 1/4 inch cubes and place into pot with the necter.
Add remaining ingredients and simmer until cooked down and the mixture thickens. approximately 20-30 minute
As with ANY recipe, please adjust the seasonings to taste.
Combine turkey, onions, chestnuts, rice and raisins in a large bowl.
Prepare a sauce using remaining ingredients, except peanuts.
Fold sauce into turkey mixture. Cover with plastic wrap and refrigerate at least 3 to 4 hours or overnight to blend flavors.
Serve on curly leaf lettuce and garnish with peanuts.
Combine the preserves and the tomato paste.
This helps cut some of the sweetness and also gives the sauce a wonderful reddish color.
Blend in the minced jalapeno and Grand Marnier and warn the sauce over medium heat.
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).
ith 1/2 cup of peach preserves.
Bake uncovered, 30
nd cooked through.
Tahini Sauce.
Blend or Process Tahini
eaves trail when dragged through sauce, about 30 minutes. Remove from
Heat oven to 350\u00b0.
Grease and flour two round pans (8 or 9 1/2-inches).
Drain peaches; save sauce.
Add water and peach sauce to measure 1 1/4 cups.
Prepare cake mix as directed on box, except substitute sauce mix for water.
Pour batter into pans. Bake and cool as directed.
Mix yogurt and whipped topping; fold in peaches.
Fill cake layers with half of peach mixture.
Spoon remaining over top.
Refrigerate 2 hours.
GINGER-SCALLION SAUCE RECIPE INSTRUCTIONS: Combine the ginger, scallions&