inutes.
2.\tBlend the sauce ingredients in a small blender
Combine flour, sugar, baking powder, cinnamon, soda, salt, and cloves. Mix well.
Stir in eggs, oil, and pear sauce till well mixed.
Spread batter in sprayed 9 by 13.
Bake at 350\u00b0 for 25-30 minutes or till center tests clean.
Sprinkle with powdered sugar, cut into bars and serve with ice cream or whipped cream and extra pear sauce.
For pear sauce:
Mix all ingredients together in a sauce pan over medium heat.
Bring to a boil.
Cook for 10-15 minutes till pears are tender.
Puree in blender .
In large bowl, stir together first 7 ingredients.
Make a well in center of mixture.
Stir together eggs, milk and oil; add to dry ingredients, stirring until moistened.
Pour 2 tablespoons batter for each pancake onto hot, lightly greased griddle or skillet.
Cook pancakes until tops are covered with bubbles and edges look cooked; flip.
Serve with apple-pear sauce.
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
ompletely.
Serve with Pear Sauce.
To make Pear Sauce: In a medium
and vanilla. Stir in date-pear mixture. Stir in flour mixture
In a medium saucepan, mix the pears, brown sugar, lemon juice, pear juice, and cinnamon. Bring to boil. Cook 30 minutes, stirring occasionally, until thickened.
Transfer the sauce mixture to a blender, and blend until smooth. Return to saucepan, cover, and simmer 15 minutes over low heat. Remove from heat, and allow to cool.
Heat the oil in a skillet over medium heat, and cook the pork chops 8 minutes, turning once, until done. Drizzle with the pear sauce to serve.
Cook pear sauce and sugar 3 to 4 hours.
Add vanilla, vinegar and salt.
Stir well.
y placing a portion of sauce on the plate, with the
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.
To make sauce:.
Stir cornstarch with 2
Make Grand Marnier Custard Sauce.
For pears: Squeeze juice
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 oil and 1 tbsp of the butter in large heavy-bottomed skillet on medium-high heat. Cook pork, in batches, until browned and cooked to desired doneness. Remove from pan. Cover to keep warm.
Stir sugar and remaining 1 tbsp butter into pan. Add pears; cook for about 5 mins. Remove from pan.
Add wine to pan; simmer, stirring, for 2 mins. Add stock to pan; simmer, uncovered, for 10 mins or until liquid has reduced by half.
Return pears to pan with sage; simmer until heated through. Serve pork with pear sauce.
anned pears and blend the pear pieces until pureed.
Add
nd cooked through.
Tahini Sauce.
Blend or Process Tahini
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