I have searched for this recipe for a very long time. It IS the sauce you get at places like Mon cafe and Jimmy's Hibachi!! The ingredients surprised me but it is very easy and the key is to let the sauce refrigerate overnight or at least make it early in the morning to have with dinner. My husband and I use it to dip everything from crackers, chicken nuggets or even on rice like they serve it in the restaurants. The recipe is easily doubled or (the way I make it) tripled!! ENJOY!!!
This method makes the BEST roasted prime rib. It never fails to produce a tender/juicy prime rib for me. Don't worry, the salt mixture will not affect the taste. It's purpose is to seal in all the flavor and juices.
Even though my mom came from "up north", she really could make great biscuits and gravy. It has taken me this long to get the so called "recipe" down. She never measured anything, and as such, I had to guess at how she made them. I think I finally figured it out. So here it is. I hope you enjoy it. Prep time includes 5 minutes sitting time if you have to make your own buttermilk. Posted on October 12th 2005.
This savory variation belongs in every serious cook's repertoire. Serve these to a crowd you want to impress! Caution..This makes alot, the two small balls are as big as baseballs! I have been making these for years from a recipe I clipped from a magazine and they are always a hit. Cook time is chill time.
I have LOVED Home Made Ice Cream every since I was a small child. We had it very frequently in the hot summers of in the state of Iowa, USA. We received a hand crank gallon ice cream freezer for a wedding gift 43 years ago. I tried several recipes that were OK but not exactly to my liking. I experimented & finally came up with a recipe I really liked. In 1989 I entered my Home Made Ice Cream in the Clark County Dairy Wives Recipe Contest at the Clark County Fair near Vancouver, Washington USA. I served the two judges my ice cream and talked dairy products a few minutes. I was shocked to win First place for my recipe. We always have this ice cream in our home freezer. My favorite is just plain Vanilla. You can add fruits or fruit syrups to add flavors to your liking. Nuts can also be added.
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