hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
/2 Tbsp Caramel-Pecan Sauce (*recipe follows).
Serve with vanilla
For the sticky toffee pudding:
Preheat 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.
ime if it gets too sticky while kneading.
Once kneading
Whisk the honey and wing sauce together until smooth; set aside
Spoon the worcestershire sauce, orange juice, mutard and honey together in a bowl, and stir them until they are evenly mixed.
Then brush all over chicken pieces.
Lay the chicken on the BBQ and cook for 30 minutes turning and basting occasionally with the glaze.
Cook chicken as directed.
Combine all other ingredients in a medium sized bowl.
Toss chicken in the sauce.
Spread chicken on a greased cookie sheet.
Bake at 350 for 5-7 minutes.
The longer it cooks the stickier they become.
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).
mix the veal, shallots, soy sauce, sesame oil, scallions, basil or
longside some Buttermilk Ranch Dippin' Sauce. (See Cook's Note).
uice, Carmelized Garlic, rosemary, hot sauce and pepper until well blended
nd cooked through.
Tahini Sauce.
Blend or Process Tahini
garlic, rice vinegar, and fish sauce in a bowl for the
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!
CHICKEN RECIPE: In a large bowl, combine