We have an abundance of peppers (of all sorts) growing wonderfully in our garden, so I came up with this wonderful medium heat level sauce (adjustable) that went great as an accompiment with our broiled cod fish fillets. Use it for any recipe calling for Thai chili sauce. Also great as a warm drizzle over a light salad (or how about over ice cream?). This is also a great canning or OAMC recipe! Great for gift giving/gift baskets. Recipe doubles, triples, etc. quite easily, just needing longer time to reduce down.
Garlic heaven!!! This aioli recipe is GREAT all by itself, but add it to the bourride and you are in for a treat!! Again, this recipe is used in my Sonoma Bourride recipe (#184789). If you have time to make aioli by hand, do so - it will have a more voluptuous velvety texture than when make in a food processor. If you don't have time, go ahead and use an appliance; the results will be very good and very few people will notice the difference.
Have been looking for a recipe for Sourdough Sauce for Years ! Finally found one posted 5 years ago ! Don't you LOVE the internet ! They called it Cranberry Ketchup and said they got the original recipe from "The Good Stuff Cookbook", but had changed a few things.
Serve this sauce with pork or turkey or salmon.
Chef Rob Pronk at Hopkins Hotel in Belize as printed in the cookbook 'Flavors of Belize'. Please use a good quality aged balsamic. I tested this sauce over steamed summer vegetables: zucchini, cauliflower and broccoli; leftover brown rice. Unusual yet delicious combination of flavors. Recipe introduction in the cookbook recommends the sauce over beef tenderloin or fish.
Bechamel is one of the five mother sauces. This means it is a base for many things. If used plain, frequently onion and nutmeg are added. Keep this recipe and you don't need a bunch of recipes for variations like Au Gratin. Make it your own.
I had some turkey and I wanted to use BBQ sauce and had none. Why I will do this in the future is the chili sauce component lasts forever in the fridge and longer when using standard canning methods.....so I will always have some on the shelf. I also like that I can adjust the flavor to my desires that day.
These onions are great with burgers (try it with my recipe #309195).They can be cooked ahead, cooled and kept in the fridge. When you need them, simmer them gently. When they are hot, add a splash of beer to perk up the flavour.
Found online; postng for ZWT 7-Pacific Islands (Fiji). Recipe states: Here is the classic chutney that is served with Fiji’s curries. It can also be a side dish for various rice recipes. It will last in the refrigerator for a couple of weeks.