For the stroganoff sauce:
Heat the olive oil
inutes on each side.
Stroganoff Sauce.
Rinse mushrooms, pat dry
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
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.
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).
nd cooked through.
Tahini Sauce.
Blend or Process Tahini
In medium bowl, combine ground beef, bread crumbs and water. Shape into 16 (1-inch) meatballs.
In 10-inch skillet, heat oil and cook meatballs over medium heat 5 minutes or until done; set aside.
In medium saucepan, bring 1 1/2 cups water and milk to the boiling point.
Stir in noodles and stroganoff sauce and continue boiling over medium heat, stirring occasionally, 7 minutes.
Stir in mushrooms, parsley and meatballs and continue cooking, stirring frequently, 3 minutes or until noodles are tender.
Turkey and Sauce:
Brown ground turkey.
Combine sauce mixes, milk and water.
Cover and simmer 10 minutes.
Add mushrooms and simmer 2 to 5 minutes longer.
Remove from heat and stir in sour cream.
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
BROWN the ground beef with the onion and mushrooms and garlic if using.
STIR in Sauce Mix and water.
BRING to boil; cover. Reduce heat and simmer 10 minutes, stirring occasionally.
Remove from heat; stir in sour cream.
Serve over noodles or rice.
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
consomme, nutmeg, pepper, paprika and Stroganoff Seasonings. Cover and cook slowly
Cut tofu into 1 inch cubes.
in a large skillet, sautee onions and garlic in olive oil until onions turn clear, about 3-5 minutes.
Add the tofu, ginger, cayenne and broccoli to the pan and continue to cook until broccoli is done, another 6-8 minutes.
In a separate small bowl, mix together the corn starch, soy sauce and water, then add this mixture to the broccoli and tofu. Cook until sauce thickens, then remove from heat. Serve over rice or whole grains and enjoy!
br>Directions for sauce:
This recipe makes enough sauce for about 2
he brisket with the espresso sauce on both sides, wherever the