¼ cup margarine
2 tablespoons green pepper, chopped
½ cup heavy cream
½ teaspoon salt
1 pound fresh mushrooms, sliced
2 tablespoons red pepper, chopped
2 tablespoons white wine
¼ teaspoon fresh basil, chopped
Sauté mushrooms and pepper in butter. Remove mushrooms and pepper. Add cream, wine, salt and basil. Simmer until thickened; add mushrooms and pepper once more.
This is one that [...]
Archive for the ‘Sauces’ Category
Creamy Basil Mushrooms
Posted in Sauces, Sides, Vegetables, tagged basil, mushroom on August 18, 2008 | Leave a Comment »
Chicken satay with rice
Posted in Chicken, Main Course, Sauces, tagged asian chicken, satay, stir fry on March 4, 2008 | 1 Comment »
1 1/2 to 1 3/4 pounds chicken breast tenders, 2 packages, sliced on an angle into bite-size pieces
3 cloves garlic, crushed
1 medium yellow skinned onion, sliced
1 red bell pepper, seeded, quartered and sliced
1 cup shredded carrots, store bought, or 2 medium carrots cut into matchsticks
6 scallions, cut on an angle into 2 inch pieces
For stir-fry, [...]
Asian Chicken Marinade
Posted in Chicken, Marinade, Sauces, tagged Chicken, shrimp on January 5, 2008 | 3 Comments »
1/2 cup chopped onion
1/2 cup slicked scallions
1/2 tea red pepper flakes
1/2 tea kosher salt
1 quart vegetable broth
1/2 cup mirin
1/4 cup soy sauce
4 tea sesame oil
Combine all ingredients together. Marinade chicken in this liquid over night, then grill. Or bring all ingredients to a boil and cook shrimp in them.
Rasberry Sauce
Posted in Deserts, Sauces, tagged desert, toppings on December 22, 2007 | Leave a Comment »
Great with chocolate cake, angel food, ice cream, frozen yogurt or fresh berries.
1 pkg (10 oz) frozen rasberries, in syrup, thawed
2 Tbs red currant jelly
2 tsp cornstarch
Press rasberries through fine sieve into saucepan; discard seeds. Stir in jelly and cornstarch. Bring to boil (high heat), stirring constantly about 1 min. Serve at room temerature or [...]
