STRAWBERRY SAUCE - THE PIONEER WOMAN
Steps:
- Place all the ingredients in a medium saucepan over medium-high heat. Bring to a gently boil, stirring constantly, and allow the strawberries to cook for a good 5 minutes, or until the strawberries are very soft. Turn off the heat and use a potato masher to completely smush them to smithereens. Pour the mixture into a fine mesh strainer placed over a bowl. Use a spoon to stir the fruit so the liquid is forced through. Continue until most all of the liquid is in the bowl. Set the pulp aside in case you want to add some of it back to the finished sauce.Skim as much foam off the sauce as you can. Pour the skimmed sauce back into the same saucepan and boil again for 3 minutes over medium-high heat. Skim any more foam that has formed on the surface, then allow the sauce to cool slightly before pouring it into a pitcher or jar. Add a little of the pulp back into the sauce if you like the texture, or just leave it plain.Serve warm over vanilla ice cream, or refrigerate it to thicken and serve it cold. (You can reheat the sauce after refrigerating if you like.)
BAKED SALMON WITH MUSTARD-DILL SAUCE RECIPE - EPICURIOUS
An easy Baked Salmon with Mustard-Dill Sauce recipe
Provided by Deb Sokol
Yield Serves 4 to 6
Number Of Ingredients 6
Steps:
- Whisk sour cream, dill, onion and mustard in small bowl to blend. Season sauce to taste with salt and pepper. Let stand at room temperature 1 hour.
- Preheat oven to 400°F. Lightly oil baking sheet. Place salmon, skin side down, on prepared sheet. Sprinkle with garlic, salt and pepper; spread with 1/3 cup sauce. Bake salmon until just opaque in center, about 20 minutes. Serve with remaining sauce.
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STRAWBERRY SAUCE - THE PIONEER WOMAN
I love ice cream. (Duh.
From thepioneerwoman.com
Total Time 25 minutes
Category dessert, main dish
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Total Time 25 minutes
Category dessert, main dish
- Place all the ingredients in a medium saucepan over medium-high heat. Bring to a gently boil, stirring constantly, and allow the strawberries to cook for a good 5 minutes, or until the strawberries are very soft. Turn off the heat and use a potato masher to completely smush them to smithereens. Pour the mixture into a fine mesh strainer placed over a bowl. Use a spoon to stir the fruit so the liquid is forced through. Continue until most all of the liquid is in the bowl. Set the pulp aside in case you want to add some of it back to the finished sauce.Skim as much foam off the sauce as you can. Pour the skimmed sauce back into the same saucepan and boil again for 3 minutes over medium-high heat. Skim any more foam that has formed on the surface, then allow the sauce to cool slightly before pouring it into a pitcher or jar. Add a little of the pulp back into the sauce if you like the texture, or just leave it plain.Serve warm over vanilla ice cream, or refrigerate it to thicken and serve it cold. (You can reheat the sauce after refrigerating if you like.)
See details
BAKED SALMON WITH MUSTARD-DILL SAUCE RECIPE - EPICURIOUS
An easy Baked Salmon with Mustard-Dill Sauce recipe
From epicurious.com
Reviews 4
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Reviews 4
- Preheat oven to 400°F. Lightly oil baking sheet. Place salmon, skin side down, on prepared sheet. Sprinkle with garlic, salt and pepper; spread with 1/3 cup sauce. Bake salmon until just opaque in center, about 20 minutes. Serve with remaining sauce.
See details
CHOP SUEY RECIPE - EPICURIOUS
Make this Chop Suey recipe for a dinner that's endlessly customizable and easy to make with whatever you have on hand.
From epicurious.com
Reviews 5
Total Time 1 1/4 hour
From epicurious.com
Reviews 5
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See details
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