I'll Share My Recipe if you Share Yours Jan.3

12 years ago

Here's a handy-dandy sauce to make for dipping.

Add a pinch of cayenne for a little heat and Japanese rice vinegar. Its a great marinade, sauce on rice or baked potatoes.

* Exported from MasterCook *

Thick Sweet and Sour Sauce for Dipping

Categories : Condiment LowCal (Less than 300 cals)

LowerCarbs LowFat (Less than 5%)

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup stock

4 tablespoons white vinegar

4 tablespoons brown sugar

2 tablespoons soy sauce

1 tablespoon tomato ketchup

1 tablespoon cornstarch -- mixed with 3 tbsp of water.

1. Mix the cornstarch together with the water until fully dissolved. Set aside.

2. Place the remaining ingredients into a saucepan.

3. Mix together and heat over a medium flame. Bring to the boil, stirring constantly.

4. Once the sauce begins to boil, reduce the heat and add the cornstarch mixture whilst stirring continuously.

5. Continue to simmer for several minutes until the sauce thickens.

6. Serve with deep-fried [favorites] balls in batter.

Makes 1 1/4 cups (20 one-tablespoon servings)

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Comments (9)

patti43
12 years ago
I found the recipe just in time to use my leftover eggnog (and I have Kahula)!

EGGNOG PUDDING (Curly Girl Kitchen)

3 tablespoons cornstarch
2 cups cold eggnog
2 tablespoons Kahlua, Bourbon, or dark Rum (optional)
1/4 teaspoon vanilla
Pinch of grated nutmeg

Place the cornstarch in a medium saucepan. Pour 1 cup of the eggnog into the pan and whisk until it's smooth with no visible lumps. Add remaining eggnog, liquor and vanilla. Turn heat to medium and cook, whisking constantly, until thickened, about 8-10 minutes.

Immediately pour into 4 serving dishes. Cover dishes with plastic wrap and refrigerate for 1 hour before serving. Makes: 4 servings
patti43
12 years ago
Yoo hoo! Where is everybody? We need recipes, my friends. I'm running out of new ideas for menus :-)
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glenda_al
12 years ago
This is our Ginger St Thomas recipe:

Popovers that always popover.
1 1/4 cups milk
1 1/4 cups flour
1/2 tsp salt
3 eggs + 1 egg white
Preheat oven to 425.
Pour milk into medium sized mixing bowl. Add flour & salt. With wire whisk, beat until well blended. Do not overbeat. One at a time, add the eggs, beating in each until completely blended. Pour batter into greased popover cups, filling 3/4 full. Do not scrape bowl. Bake at 425 for 20 minutes. Reduce temperature to 325 & continue baking 15-20 minutes or until golden brown. Serve immediately
patti43
12 years ago
I love popovers and I know anything Ginger made was delicious. Thanks for that recipe.
Jasdip
Original Author
12 years ago
I saw that recipe over at the Cooking site, and I thought it might be good. I wonder if that extra egg white makes a difference.

I made some on Sunday but they didn't get up. But they still tasted good! hahaha
alisande
12 years ago
Okay, Jasdip, I know how to follow orders. :-)

Here's my popover recipe. I'm still full from eating too many.

Popovers Deluxe

3 eggs
1 cup milk
3 tbsp. canola oil
1 cup unbleached flour
scant 1/2 tsp. salt

Place a cast iron popover pan in a cold oven and preheat it to 400 degrees. While the oven and pan heat, beat the eggs in a medium bowl. Add remaining ingredients and beat again. (I used a hand egg beater.)

When the oven reaches 400, remove the pan and grease each cup by quickly swirling a stick of butter around in it. Immediately pour the batter into the cups, filling each half full. Bake @ 400 until deep golden brown. Do not open the oven door during the baking! The original recipe says to bake 45 minutes, but mine were done in 35 minutes.

Heating the pan first keeps the popovers from sticking.
Jasdip
Original Author
12 years ago
Hahahaha Alisande!
Thanks so much for the recipe!
houstonmom_gw
12 years ago
We ate this last night...it's a winner!

Pulled Pork Crock Pot) Servings: 10
4 lbs pork roast (shoulder or butt)
2 large onions, sliced, divided use
1 C ginger-ale
1 (18-oz.) bottle of barbecue sauce
Additional bbq sauce for serving
Directions:
Slice 1 onion and place in crock pot.
Put in the roast and cover with the other sliced onion. Pour over the ginger ale. Cover and cook on LOW for about 8 hours.
Remove the meat, strain and save the onions, discard all liquid. With two forks, shred the meat,
discarding any remaining fat, bones or skin.
Return the shredded meat and the onions to the crock pot, stir in the barbecue sauce.

Continue to cook for another 1-2 hours on LOW.
Serve with hamburger buns or rolls and additional barbecue sauce. Any leftovers freeze very well.
nanny98
12 years ago
Just cleaned out the frig...(DD did)so we are having quite a medley of leftovers, most likely tossed into a taco salad plus.

I'll Share My Recipe if you Share Yours Jan.3

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I'll Share My Recipe if you Share Yours Jan.3

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patti43

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