I can't pin down my recent obsession with stuffed cabbage other than it's just simply delicious comfort food. I mean, the last two recipes added were basically the same dish, just cooked two different ways. Anyhow, this recipe omits from the ingredients list that you would also need a can of your favorite tomato sauce in order to serve these so keep that in mind when shopping.
myredrecipebook
Showing posts with label sauce. Show all posts
Showing posts with label sauce. Show all posts
Polish Stuffed Cabbage Leaves from 1935
I can't pin down my recent obsession with stuffed cabbage other than it's just simply delicious comfort food. I mean, the last two recipes added were basically the same dish, just cooked two different ways. Anyhow, this recipe omits from the ingredients list that you would also need a can of your favorite tomato sauce in order to serve these so keep that in mind when shopping.
Sausage and Peppers
2 cans of Kirkland organic tomato sauce
1 tbsp italian herbs
2 tbsp olive oil
1 tsp Lawry's season salt
2 tsp granulated garlic with parsley
12 grinds of black pepper
1 cup coarsely chopped onion
2 green bell peppers, coarsely chopped
2 red bell peppers, coarsely chopped
3 sweet italian sausages
In a medium sauce pan, on low heat, add herbs and olive oil. stir for one minute. Add garlic, season salt and pepper. Add onion and saute for three minutes. then add tomato sauce and peppers and stir. Heat on medium until the sauce begins to simmer, then lower heat.
In a medium frying pan on medium high heat, sear the sides of each sausage until they are dark brown. Then on a cutting board, half each sausage lengthwise. Add back to frying pan and cook through. Once completely cooked, slice on cutting board and add to sauce. Simmer for 15 minutes.
Serve on top of spaghetti, egg noodles, or garlic toast. Makes 6-8 servings.
1 tbsp italian herbs
2 tbsp olive oil
1 tsp Lawry's season salt
2 tsp granulated garlic with parsley
12 grinds of black pepper
1 cup coarsely chopped onion
2 green bell peppers, coarsely chopped
2 red bell peppers, coarsely chopped
3 sweet italian sausages
In a medium sauce pan, on low heat, add herbs and olive oil. stir for one minute. Add garlic, season salt and pepper. Add onion and saute for three minutes. then add tomato sauce and peppers and stir. Heat on medium until the sauce begins to simmer, then lower heat.
In a medium frying pan on medium high heat, sear the sides of each sausage until they are dark brown. Then on a cutting board, half each sausage lengthwise. Add back to frying pan and cook through. Once completely cooked, slice on cutting board and add to sauce. Simmer for 15 minutes.
Serve on top of spaghetti, egg noodles, or garlic toast. Makes 6-8 servings.
Satay Sauce
2 tablespoons peanut butter
2 teaspoons ground chili paste
Coconut milk
Do not heat! Just blend with a fork and add ground chili paste and coconut milk to your desired taste and consistency.
Ginger-Scallion Sauce
2 1/2 cups thinly sliced scallions (both green and white parts)
1/2 cup fresh ginger, peeled and finely minced
1/4 cup canola oil
1 1/2 tsp usukuchi (light soy sauce)
3/4 tsp sherry vinegar
3/4 tsp kosher salt, add to taste
Yield 3 cups. Saves for a day in the frig.
Use with your favorite noodles or cooked rice with bits of cooked meat or shrimp, scrambled egg, carrot, grape tomato halves, bok choy, cilantro or enoki.
- a recipe from momofuku by David Chang
1/2 cup fresh ginger, peeled and finely minced
1/4 cup canola oil
1 1/2 tsp usukuchi (light soy sauce)
3/4 tsp sherry vinegar
3/4 tsp kosher salt, add to taste
Yield 3 cups. Saves for a day in the frig.
Use with your favorite noodles or cooked rice with bits of cooked meat or shrimp, scrambled egg, carrot, grape tomato halves, bok choy, cilantro or enoki.
- a recipe from momofuku by David Chang
Chinese Sweet and Sour Sauce
Ingredients:
* 1/3 cup white or rice vinegar (Note: rice vinegar gives better results)
* 4 tablespoons brown sugar
* 1 tablespoon ketchup
* 1 teaspoon soy sauce
* 2 teaspoons cornstarch mixed with 4 teaspoons water
Preparation:
Mix the vinegar, brown sugar, ketchup, and soy sauce together and bring to a boil in a small pot. Mix together the cornstarch and water, add to the other ingredients and stir to thicken.
Cook Time: 5 minutes Yield: about 1/2 cup
Note: If desired, you can add 1 green pepper, cut into chunks, and pineapple chunks as desired after adding the cornstarch. For a thicker sauce, increase the cornstarch to 4 teaspoons while keeping the water constant.
Recipe from About.com
* 1/3 cup white or rice vinegar (Note: rice vinegar gives better results)
* 4 tablespoons brown sugar
* 1 tablespoon ketchup
* 1 teaspoon soy sauce
* 2 teaspoons cornstarch mixed with 4 teaspoons water
Preparation:
Mix the vinegar, brown sugar, ketchup, and soy sauce together and bring to a boil in a small pot. Mix together the cornstarch and water, add to the other ingredients and stir to thicken.
Cook Time: 5 minutes Yield: about 1/2 cup
Note: If desired, you can add 1 green pepper, cut into chunks, and pineapple chunks as desired after adding the cornstarch. For a thicker sauce, increase the cornstarch to 4 teaspoons while keeping the water constant.
Recipe from About.com
Pad Thai Sauce
1/2 cup hot water
1+1/2 Tbsp. tamarind paste (available by the jar at Asian/Indian food stores)
5 Tbsp. fish sauce (available in tall bottles at Asian stores) OR substitute 6 Tbsp. soy sauce if vegetarian
1 fresh red chili, minced, OR 1/2 to 1 tsp. cayenne pepper, OR 2-4 tsp. chili sauce
5-6 Tbsp. brown sugar
1. Pour the hot water into a small mixing bowl or glass measuring cup. Add the tamarind paste and stir well to dissolve.
2. Add the other ingredients and stir to dissolve. (Note that you will need all the sugar to balance out the intense sourness of the tamarind.)
3. The sauce should taste tangy - a balance of sour, sweet, spicy, and salty. If it's still too sour for your taste, add a little more sugar. Remember that once it's distributed throughout the noodles, the sauce will no longer be so spicy or strong-tasting.
Yield: 2/3 cup Pad Thai Sauce which is enough for 2 batches of pad thai. Store in a jar in the refrigerator. The sauce will keep for several weeks.
Recipe modified from About.com
1+1/2 Tbsp. tamarind paste (available by the jar at Asian/Indian food stores)
5 Tbsp. fish sauce (available in tall bottles at Asian stores) OR substitute 6 Tbsp. soy sauce if vegetarian
1 fresh red chili, minced, OR 1/2 to 1 tsp. cayenne pepper, OR 2-4 tsp. chili sauce
5-6 Tbsp. brown sugar
1. Pour the hot water into a small mixing bowl or glass measuring cup. Add the tamarind paste and stir well to dissolve.
2. Add the other ingredients and stir to dissolve. (Note that you will need all the sugar to balance out the intense sourness of the tamarind.)
3. The sauce should taste tangy - a balance of sour, sweet, spicy, and salty. If it's still too sour for your taste, add a little more sugar. Remember that once it's distributed throughout the noodles, the sauce will no longer be so spicy or strong-tasting.
Yield: 2/3 cup Pad Thai Sauce which is enough for 2 batches of pad thai. Store in a jar in the refrigerator. The sauce will keep for several weeks.
Recipe modified from About.com
Plum Glaze
Zest of one orange
1 1/2 cups fresh orange juice
1/4 cup chinese plum sauce
1/4 cup honey
3 tbsp soy sauce
2 tbsp orange marmelade
2 tbsp finely minced ginger
1 tbsp finely minced garlic
Combine all ingredients in a saucepan and simmer 10 minutes (do not boil). Serve as a sauce for turkey in the place of gravy.
1 1/2 cups fresh orange juice
1/4 cup chinese plum sauce
1/4 cup honey
3 tbsp soy sauce
2 tbsp orange marmelade
2 tbsp finely minced ginger
1 tbsp finely minced garlic
Combine all ingredients in a saucepan and simmer 10 minutes (do not boil). Serve as a sauce for turkey in the place of gravy.
Cranberry Relish
16 oz fresh cranberries, rinsed
2 cups granulated sugar
1/2 cup cranberry juice
1/2 cup fresh orange juice
1 tbsp orange zest
Combine all ingredients in a saucepan and stir well. Cook over medium heat until the berries pop open, about 10 minutes. Skim the foam off the surface with a spoon and discard. Cool to room temperature.
Refrigerate covered. Make a day ahead of Thanksgiving to meld flavors. Good for up to 3 months.
2 cups granulated sugar
1/2 cup cranberry juice
1/2 cup fresh orange juice
1 tbsp orange zest
Combine all ingredients in a saucepan and stir well. Cook over medium heat until the berries pop open, about 10 minutes. Skim the foam off the surface with a spoon and discard. Cool to room temperature.
Refrigerate covered. Make a day ahead of Thanksgiving to meld flavors. Good for up to 3 months.
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