Recipe for Chinese Plum
Sauce
Ingredients:
1 cup plum
jelly, melted
1/2 cup sweet pickle relish (or tomato relish)
1 Tablespoon rice wine vinegar
1 Tablespoon Sugar
Combine all ingredients and mix well!
Makes enough sauce for 4-6 people, depending on how much they use!
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Recipes
Pantry Essentials for Nutritious Cooking
 (Family Features) - As a Registered Dietitian and a food lover, best-selling author and Food Network host Ellie Krieger, MS, RD, knows that the secret to creating easy meals is to keep the pantry stocked with versatile and nutritious foods. "When you have wholesome ingredients on hand, it's easy to make a good-for-you meal that doesn't sacrifice flavor," says Krieger. "Luckily there are many foods where versatile and delicious intersect, which is why almonds are always in my kitchen."
Here are some pantry essentials Krieger recommends:
- Almonds. Whole almonds can be paired with dried fruit or flavored with various spices for a convenient on the go snack. In addition, try other almond products such as almond butter, flour and milk. Almond butter can be used to make sauces, like in the recipe below. Almond flour makes a crunchy, flavorful coating for chicken, fish or pork. Almond milk is great in your morning cereal or coffee.
- Heart-Healthy Oils. Oils such as canola, extra virgin olive oil and almond oil contain monounsaturated fat, make excellent salad dressings, and can be used in essentially any dish from pastas and veggies to fish and chicken.
- Low-Sodium Chicken or Vegetable Stock. Create low-fat soups, sauces and marinades.
- Canned or Dried Beans. A favorite way to add fiber and protein to any salad, soup or dip.
- Canned Tomatoes. A perfect ingredient for soups, sauces, salads and salsas.
To get the most out of the items in your pantry and freezer, the Almond Board of California has launched the Pantry Recipe Express. The Pantry Recipe Express can help transform pantry staples into extraordinary meals. With just a few clicks you'll discover how a handful of almonds, plus a few staples can become amazing meals - straight out of your pantry or freezer! Enter the ingredients you currently have on hand and the interactive tool will automatically generate delicious recipe ideas - like this delicious Asian Noodle Bowl with Spicy Almond Sauce, developed by Ellie Krieger.
Discover more great recipes and get Krieger's complete So Easy Pantry List at AlmondBoard.com.
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Roland Plum Sauce
(no Msg), 5-Pound Can (Pack of 2)
Roland Plum Sauce is a dark brown, natural plum color It is a sweet sauce made from the finest Chinese plums blended
with chili and ginger Sweet and piquant, this basic sauce has strong overtones of plum and ginger.
Pack of two, 5 pound jug (total of 15 pounds) - Used at room temperature as a table condiment, it is used in cooking many Asian/oriental foods.
Excellent accompaniment to duck, pork, and fish - Refrigerate and cover for a long shelf life .
Save an extra 30% on select Roland products sold by Amazon.com. Save 15% when you enter code ROLAND88 at checkout.
Plus, save an additional 15% when you combine the instant rebate with your Subscribe & Save order--bringing your total savings to 30%.
Offer valid through January 31, 2011.
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A Great Chinese Takeout Meal at Home
Chinese Beef Pot Stickers with Maple-Wasabi Dipping Sauce Recipe
(Family Features) This weekend, elevate dinner at home by recreating a tasty
takeout dish in the comfort of your own kitchen. Rather than reaching
for the phone, roll up your sleeves and prepare an easy beef dish with
exotic spices and a fun dipping sauce.
Chinese Beef Pot
Stickers blend the classic flavors of ginger and soy sauce with savory,
affordable lean ground beef - and with an umami-rich dipping sauce,
your family and friends will be craving seconds.
Find new ways to enjoy a great night in with more beef recipes and additional dipping sauce recipes at www.BeefItsWhatsForDinner.com.
Recipe for Chinese Beef Pot Stickers with Maple-Wasabi Dipping Sauce
Ingredients
- 1 pound ground beef (95% lean)
- 1 tablespoon sesame oil
- 1-1/3 cups finely chopped button mushrooms
- 1 tablespoon minced garlic
- 1/4 cup chopped green onions
- 1 tablespoon minced fresh ginger
- 1/2 teaspoon pepper
- 1/4 cup reduced-sodium soy sauce
- 40 wonton wrappers (3 1/4 to 3 1/2-inch squares or 3 1/2-inch rounds)
- 2 cups water, divided
Maple-Wasabi Sauce Dipping Sauce- 6 tablespoons maple syrup
- 1/4 cup reduced-sodium soy sauce
- 1 tablespoon wasabi paste
- 2 teaspoons minced fresh ginger
Preparation
- Prepare dipping sauce, combine ingredients in small bowl. Makes about 2/3 cup. Set aside.
- Heat oil in 12-inch nonstick skillet over medium heat until
hot. Add mushrooms and garlic; cook and stir 3 to 5 minutes or until
tender and liquid has evaporated. Remove from heat. Transfer to large
bowl; stir in green onions, ginger and pepper. Cool to room
temperature. Add ground beef and soy sauce; mix lightly but thoroughly.
- Spoon 1 level tablespoon beef mixture in center of 1 wonton
wrapper. (Keep remaining wonton wrappers covered with clean, damp
kitchen towel to prevent drying out.) Moisten edges of wonton wrapper
with fingertip dipped in water. Fold wrapper diagonally in half,
sealing edges and pressing out air. Place on baking sheet lined with
parchment or waxed paper. Repeat with remaining wonton wrappers and
filling to form 40 pot stickers.
- Wipe out same 12-inch nonstick skillet; spray liberally with
nonstick cooking spray. Heat over medium heat until hot. Arrange 10 pot
stickers in single layer in skillet; pan-fry 4 minutes, turning once.
Carefully add 1/2 cup water. Cover; cook 2 to 3 minutes. Remove pot
stickers; keep warm. Repeat with remaining pot stickers. (Wipe out
skillet and spray with additional cooking spray between batches to
prevent sticking.)
- Serve pot stickers with dipping sauce.
The Chinese Plum Sauce Recipe to the left also goes well with this recipe!
Serves 40 - Preparation Time: 1 1/2 to 1 3/4 hours
SOURCE: The Beef Checkoff
Recipe for Asian Noodle Bowl with Spicy Almond Sauce
Ingredients
- 1/4 cup sliced almonds
- 3/4 pound whole-wheat spaghetti
- 1/2 head broccoli (about 3/4 pound), tops cut into flowerets, stems peeled and sliced thinly
- 2 cups (about 4 ounces) of snow peas, trimmed
- 1 red bell pepper, cut into 1 inch pieces
- 1/2 cup of unsalted almond butter
- 1/4 cup of reduced sodium soy sauce
- 3 tablespoon fresh lime juice
- 2 tablespoons of brown sugar
- 1 tablespoon chili-garlic sauce, such as Sriracha
- 1 scallion, green part only (about 3 tablespoons)
Preparation
- Bring a large pot of water to a boil. Toast the almonds in a dry skillet over a medium heat, stirring frequently, until they are golden, about 3 minutes.
- Cook the pasta according to the directions on the package. Three minutes before the pasta is ready add the broccoli to the pasta pot. One minute before it is ready add the snow peas and red peppers to the pot.
- While the pasta is cooking, make the sauce. Place the almond butter, soy sauce, lime juice, brown sugar, chili-garlic sauce and three tablespoon of boiling water (from the pasta pot) into a large bowl and whisk until smooth.
- Drain the noodles and vegetables, return them to the pasta pot, add the sauce and toss to coat. Serve garnished with the toasted almonds and scallion greens.
Serves Makes 6 servings - Serving size 1 1/2 cups
Notes, Tips & Suggestions Developed by Ellie Krieger, MS, RD for the Almond Board of California
Total Time: 20 minutes
SOURCE: Almond Board of California
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