Bring to boil 300 g blueberries, 75 ml sugar, and 30 ml water.
Cook, stirring over medium heat for 3 minutes. Puree and chill
Dumpling Dipping Sauce
- 3 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp toasted sesame seeds
- scallions, for garnish
Makes 4 cups
- 1/2 cup flour
- 1 1/2 tsp salt
- 1/4 tsp pepper
- finely chopped, cooked giblets
Use the broth from the giblets and enough milk to make 3 cups
of liquid. Pour into the roasting pan containing the drippings.
Heat and scrape to loosen browned bits. Pour 1 cup of cold milk
into a jar that has a tight lid. Add flour on top of the milk.
Cover quickly and shake well to make a smooth mixture of the milk
and flour. Slowly add flour mixture to the liquid in the pan.
Stir and cook until thickened. Add salt and pepper. Add giblets
and heat to serve.
Yields ¾ cup
- egg yolk
- 1 tsp lemon juice
- dash hot pepper sauce
- 2 tsp water
- ¼ cup butter
In a stainless steel bowl set over a pot of simmering water,
whisk egg yolks with lemon juice, hot pepper sauce, and water
until pale yellow in colour. Season with salt and pepper. Be careful
not to let bowl touch water. Remove bowl from pot and, whisking
vigorously, add butter, 1 tsp at a time, until all is incorporated.
Lemon Dipping Sauce
- 1/3 cup chicken broth
- ¼ cup sugar
- 3 tbsp lemon juice
- 2 tbsp light corn syrup
- 2 tbsp vinegar
- 1 tbsp cooking oil
- 1 tsp soy sauce
- 1 tsp finely chopped garlic
- half lemon, thinly sliced
- 1 tbsp cornstarch
- 1 tbsp water
Heat all ingredients to boiling. Stir in cornstarch mixture.
Cook and stir 10 seconds or until thickened. Simmer uncovered
30 seconds. Pour sauce over chicken. Garnish with lemon slices
and marishino cherries or cilantroLemon Mustard Sauce 2 tbsp lemon
juice 1 tbsp grainy style or Dijon mustard Add lemon juice, mustard
and cream to heated pan. Bring to a boil. Reduce until slightly
thickened. *Great for chicken nuggets.
Lemon Mustard Sauce
- 2 tbsp lemon juice
- 1 tbsp grainy style or Dijon mustard
Add lemon juice, mustard and cream to heated pan. Bring to a
boil. Reduce until slightly thickened.
- 2 large tomatoes
- 2 tbsp minced onion
- 1/4 green pepper, chopped
- 1 tsp lemon juice
- 1 - 3 tsp garlic chilli sauce (to taste)
Mix ingredients together in a small bowl. Let stand for a few
minutes before serving.
- 1 can tomato paste
- 3 clvs. garlic, minced
- 2 cans water
- ½ lb ground beef
- medium onion
- 1 lb mushrooms, sliced thickly
- green pepper
- red pepper
- 1 tsp cooking oil
- 1 tsp salt
- ½ tsp pepper
- 1 tbsp oregano
- 1 tbsp basil
- 1 tbsp parsley
- 1 tsp sugar
- 2 tbsp red wine vinegar
Brown ground beef, garlic, and onion until beef in 4L saucepan.
Add tomato paste, remaining water, veggies, herbs, oil, and wine
vinegar. Mix thoroughly. Bring to a boil, then reduce heat to
low. Simmer for 1 hour, covered, stirring often and adding more
water as necessary. As sauce is simmering, add flour for desired
thickness of sauce. (Sprinkle flour over sauce then stir in, or
add flour to a little water, whisk, and stir into sauce.)
Variations: Some other veggies that are good are fresh
tomatoes, eggplant, celery, broccoli, carrots, and spinach. Other
herbs: sage, marjoram. Add more red wine vinegar or plain vinegar
for a more sour sauce. Add jalepenos or chillies for some spice.
- 1 med. cucumber
- 1 clove garlic, minced
- 3 chopped green onions
- 1 tsp olive oil
- ½ tsp white vinegar
- 1 tsp chopped dill
- 1 cup plain yogurt
Peel, seed, and cut cucumber. Mix in garlic, green onions, olive
oil, vinegar, and dill. Fold in yogurt. Cover and chill at least
- 1/4 cup butter
- 1/4 cup flour
- 1 tsp salt
- 2 cups milk
- 2 egg yolks, beaten
- Melt butter in sauce pan. Blend in flour and salt. Remove
from heat. Gradually add milk. Stirring constantly, cook until
mixture thickens. Stir 1/4 cup white sauce into egg yolks; return
to hot mixture. Bring to boil stirring constantly.