Mix chopped green onion, ground ginger, rice vinegar, sesame oil and sugar to make sauce.
Cut saba filet into three pieces (makes 6 pieces total). Sprinkle with salt.
Broil saba until cooked through, about 5 minutes per side.
Serve saba on a plate (or on sliced cabbage) and cover with the sauce.
slit open dates, remove pits and stuff with 1 tsp of mascarpone each and sprinkle with toasted almond.
Remove peels and white part outside orange, cut crosswise into rings.
Divide oranges into 8 plates with 2 stuffed dates and drizzle with 1 tsp of saba (more if you like).
Combine chicken broth and saba in a bowl. Pour mixture
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
arge saucepan. Add the sliced Saba. Pour in 2 cups water
elt while you proceed with recipe. Measure out rest of ingredients
Heat the broiler to high.
Whisk the red wine vinegar with 1/4 cup olive oil in a large bowl and season generously with salt and pepper. Add the radicchio and arugula and toss to coat them nicely. Taste and adjust the seasoning.
Pile the salad on ovenproof plates or an ovenproof platter and top with the cheese. Broil the salad just until the cheese is melted, about 1 minute. Sprinkle the toasted hazelnuts on top and finish with a drizzle of saba. Serve right away.
Sift dry ingredients into a bowl.
Set aside.
Mix eggs, Carnation evaporated milk and oil.
Add to dry ingredients.
Beat until smooth.
Dip Saba in batter and deep-fat fry.
Drain on absorbent paper.
Roll in sugar.
Combine chillies, onions & garlic in small bowl.
Bring vinegar , water, salt to boil in small pan.
Stirring constantly pour over the chillie mixture.
Pour oil over top the top.
Tightly cover & rifridgerated.
Saba sauce can be safely kept for about 3-4 weeks.
Refer to Recipe #309834 or Recipe #387518 for instructions to prepare
sing fresh pumpkin the original recipe states: Bring a large pot
anilla, coconut optional.
This recipe is transcribed as written in
olonial: After preparing the previous recipe (let cool first), add 1
ompletely. Reserve shells for sauce (recipe to follow) and rinse shrimp
ime dressing (see recipe)
Oyster parfait (see recipe)
4 freshly
mitted the raisins from this recipe, and we didn't miss