Description This recipe has been used in our family for years. It’s better than any store-bought sauce and so quick and easy to make! Have extra sauce on hand because people will want to use it as a dipping sauce too. Ingredients 1 tablespoon canola oil 3 cloves garlic, minced ¾ cup ketchup ½ cup … Read more
Description Also called Nitsume, Unagi or Kabayaki. It is a sweet and salty sauce that goes great over grilled fish or chicken and is a common drizzle over sushi. Traditionally it is used on Japanese grilled eel and eel rolls. I also use this sauce over fresh cooked noodles for a quick snack. 1/2 cup … Read more
Description This sauce is great on steak and chips. We have it a lot through the summer in Australia. Serve with a nice crisp salad makes a wonderful meal. Dried parsley may be used in place of the fresh. Ingredients ½ cup water, divided 2 tablespoons chopped garlic 1 teaspoon garlic powder 2 cups heavy … Read more
Description I recently have discovered fiddlehead ferns. I could not find a recipe for them so, I made one up. These are so yummy that I can eat the whole dish in sitting! Great served with fish. Ingredients 3 cups fresh fiddlehead ferns, ends trimmed 3 tablespoons unfiltered extra-virgin olive oil 1 clove garlic, minced … Read more
Description Quick and easy pizza sauce. No cooking and quick to make. Ingredients 1 (15 ounce) can tomato sauce 1 (6 ounce) can tomato paste 1 tablespoon ground oregano 1 ½ teaspoons dried minced garlic 1 teaspoon ground paprika Instructions Mix together tomato sauce and tomato paste in a medium bowl until smooth. Stir in oregano … Read more
Description This is a savory Indian style rice dish flavored with whole spices and fried onions. Soaking the basmati rice before cooking makes all the difference. Serve with your favorite Indian curry or dal (lentils). Make sure you warn people not to bite into the whole spices! Ingredients 1 ½ cups basmati rice 2 tablespoons vegetable … Read more
Description A savory Mexican dish that can easily be turned into vegetarian by replacing the chicken bouillon for vegetable bullion . The cream tones down the heat of the poblano peppers. You won’t have enough! Serve with warm corn tortillas. Ingredients ½ cup Mexican crema, crema fresca 1 (8 ounce) package cream cheese, softened 1 … Read more
Description I love Roasted Onions – no peeling, and the cut surfaces turn rich caramel brown. Ingredients 4 medium unpeeled yellow onions 2 tablespoons olive oil Salt and fresh ground pepper 2 tablespoons Balsamic vinegar Instructions Adjust the oven rack to the lowest position; preheat the oven to 425 degrees F (220 degrees C). Peel … Read more
Description My husband loves Tonkatsu and uses this sauce on more than just Tonkatsu. It’s great for coconut shrimp and for dipping umeboshi pork rolls. Keep leftover sauce refrigerated . . . if there is any. Ingredients ½ cup ketchup 2 tablespoons soy sauce 1 tablespoon brown sugar 1 tablespoon mirin (Japanese sweet wine) 1 ½ … Read more
Description Kale is supposed to have cancer-fighting properties. I love it, but my husband hates it. Cooking it this way is the only way he’ll eat it. Ingredients 1 bunch kale 1 tablespoon olive oil 1 teaspoon minced garlic Instructions Soak kale leaves in a large bowl of water until dirt and sand begin to … Read more