Spices and Condiments

Spices and Condiments

Carbonara Sauce

Carbonara Sauce

Ingredients:  

 

1 tablespoon olive oil

1 clove garlic, minced

8 ounces lean bacon, but into 1-inch pieces

1/3 cup white cooking wine or chicken broth

3 eggs

1/4 cup freshly grated Romano cheese

1/4 cup freshly grated Parmesan cheese

1 tablespoon chopped fresh parsley

1/4 teaspoon black ground pepper

 

Pesto Sauce

Pesto Sauce

Ingredients:  

 

16 ounces Dakota Growers Linguine

1 cup chopped fresh basil leaves

1/2 cup freshly grated Parmesan cheese

1/3 cup pine nuts

1/2 cup olive oil

2 cloves garlic

1 teaspoon salt

1/4 teaspoon black pepper

 

  Directions Place all ingredients in a food processor or blender and process until smooth. Toss immediately with pasta or freeze pesto sauce up to 1 month. Servings 4

Red Raspberry Glaze for Poultry

Red Raspberry Glaze for Poultry

8 c. raspberry preserves

2 c. white balsamic vinegar

6 (7oz) cans chipotle in adobo

Puree chipotle in adobo. Blend with vinegar and preserves. Brush glaze on poultry – great on wings. Serve with additional glaze.

Red Raspberry Sauce for Desserts

Red Raspberry Sauce for Desserts

Heat Red Raspberry Preserves in a saucepan.

When smooth pour through china cup strainer.

Pour over cakes from Cheesecake to Chocolate Cake.

Pong Pong Dipping Sauce

Pong Pong Dipping Sauce

Use with Egg Rolls, Fried Wontons, Pot Stickers etc.

 

1 Tbsp Creamy Peanut Butter

1/2 tsp minced fresh ginger

1 inch section of green onion (white part minced)

1/2 clove garlic minced or pressed

1 Tbsp soy sauce

1 tsp red rice vinegar

1 tsp hot chili oil

1/2 tsp sesame oil

1/2 tsp sugar

 

Combine, mix thoroughly

Red Raspberry Glaze for Donuts and Muffins

Red Raspberry Glaze for Donuts and Muffins

2 c. powdered sugar

1/3 c. hot water

2 tsp red raspberry preserves

Stir all ingredients together until smooth.

Dip donuts or muffin tops in glaze.

If glaze thickens stir in 1-2 tsp hot water.

Orange Marmalade Glazes

Orange Marmalade Glazes

Glaze one:

1/2 c. orange marmalade

1/2 c. orange juice

1 tbsp honey

Mix all 3 ingredients in a saucepan. Boil, reduce heat and simmer until thickened, stirring occasionally about 15 minutes. Brush on poultry.

 

Glaze two:

* 1 c. orange marmalade

* 1 c. orange juice

* 1 c. country style Dijon mustard

* 1/2 c. light brown sugar, packed to measure

* 1/2 c. Gravy Master/Kitchen Bouquet

Enchanting (Easy) RecipesStarting With Classic Oriental Dressing

Enchanting (Easy) RecipesStarting With Classic Oriental Dressing

Combine equal parts Classic Oriental Dressing and Dijon Mustard

Delicious used as a Marinade on Pork or Chicken

 

Combine equal parts Classic Oriental Dressing and Bangkok

Padang Peanut Sauce

Enjoy the “BITE” on Angel Hair Pasta!

 

Combine equal parts Classic Oriental Dressing and Crushed

Pineapple

Serve as a specialty sauce with Coconut Shrimp!

 

Combine equal parts Classic Oriental Dressing and Orange Juice

Creamy Peanut Sauce

Creamy Peanut Sauce

From the Kitchen of: Barbara; Buckner, KY

 

1/2 cup peanut butter, room temperature

1/2 cup plain nonfat yogurt

1 garlic clove, minced

1 tsp sugar

1 tsp soy sauce

1/2 tsp dark sesame oil

1/2 tsp ground ginger

1/8 tsp crushed red pepper flakes, or to taste

1 Tbsp hot water

 

In mixing bowl, combine all ingredients and mix well with a wire whisk. Can be stored in the refrigerator for several days. Makes 1/2 cups

 

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