PLUM PUDDING SAUCE
If you don't like plain plum pudding, top it with this!
Provided by LIZZY513
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- In a small saucepan over medium heat combine margarine, sugar and the egg. Pour in milk and cook until mixture begins to bubble; be careful not to scald. Stir in flour and vanilla; mix well and serve.
Nutrition Facts : Calories 279.2 calories, Carbohydrate 44.5 g, Cholesterol 56.3 mg, Fat 9 g, Protein 5.8 g, SaturatedFat 2.8 g, Sodium 129.7 mg, Sugar 43.5 g
GINGER-PLUM DIPPING SAUCE
Make and share this Ginger-Plum Dipping Sauce recipe from Food.com.
Provided by Shawn C
Categories Sauces
Time 15m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, mix the dry mustard with 1 tsp of water; let stand for 10 minutes.
- In a medium bowl, whisk the orange juice with the soy sauce, plum sauce, vinegar, ginger, lemon juice, sugar and salt.
- Whisk in the peanut oil and sesame oil and then the mustard paste.
Nutrition Facts : Calories 289.2, Fat 21.6, SaturatedFat 3.4, Sodium 2774.6, Carbohydrate 21.1, Fiber 1.2, Sugar 8.2, Protein 4.5
PLUM SAUCE
This is an easy version of plum sauce that is very tasty and keeps well in the fridge. Serve hot or chilled, with egg rolls, pork or chicken.
Provided by Rayna
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 10
Number Of Ingredients 7
Steps:
- In a saucepan over medium heat, combine jam, vinegar, brown sugar, dried onion, red pepper, garlic and ginger. Bring to a boil, stirring. Remove from heat.
Nutrition Facts : Calories 101.6 calories, Carbohydrate 25.1 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.2 g, Sodium 11.4 mg, Sugar 17.8 g
CHINESE PLUM SAUCE
The condiment sū méi jiàng is typically made with plums, vinegar, sugar and some spices. Our version of plum sauce has the perfect balance of sweetness, brightness and light spice. It's traditionally used as a dipping sauce for fried foods like spring rolls, egg rolls and fried wontons, and for basting duck, chicken and pork. But there's no need to stop there. Try it tossed with noodles or a stir-fry, or mixed into a salad dressing for a twist.
Provided by Food Network Kitchen
Time 2h35m
Yield 1 3/4 cups
Number Of Ingredients 9
Steps:
- Place the plums, sugar, apple cider vinegar, unseasoned rice vinegar, soy sauce, Chinese five-spice powder, ginger coins, chile and 1/4 teaspoon salt in a small pot. Bring to a boil, reduce the heat to medium, cover and simmer until the plums are soft, about 20 minutes.
- Allow the mixture to cool for 5 minutes, then transfer to a blender, filling halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Alternatively, use an immersion blender until smooth.
- Transfer the blended plum mixture back to the same pot and cook over medium heat, stirring frequently, until the mixture is thick and you can see the bottom of the pot when you run a rubber spatula across the bottom, about 5 minutes.
- Transfer to a medium bowl or plate to cool to room temperature, about 2 hours.
- The sauce can be stored in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 2 months.
PLUM GOOD BARBECUE BASTING DIPPING SAUCE
Tangy, sweet, hot, complex. easy to make. I started with a plum sauce and it morphed into something extraordinary. Hope you like it too.
Provided by foodytwoshoes
Categories Sauces
Time 1h
Yield 2 Jars, one 8 oz.and one 16 oz., 2 serving(s)
Number Of Ingredients 13
Steps:
- Throughly chop plums in food processor then transfer into a cooking pot.
- Add all remaining ingredients except olive oil stirring between additions.
- Bring to a boil and reduce to a simmer.
- simmer on stove for 15 minute or until the onions are translucent and it reaches a good saucy consistency.
- Add the olive oil, stir and remove from heat.
- After it cools down some you can put into a bowl or clean jars and transfer it into the refrigerator.
- Will keep in fridge for up to two weeks.
Nutrition Facts : Calories 1094.4, Fat 16.1, SaturatedFat 2.2, Sodium 7106.8, Carbohydrate 220.4, Fiber 28.2, Sugar 174.2, Protein 12.8
CHICKEN FINGERS WITH PLUM DIPPING SAUCE
From Elizabeth Baird's Cook's Own 'Chicken' cookbook, 2006, a copy of which I received in a recent cookbook swap!
Provided by Sydney Mike
Categories Chicken Breast
Time 37m
Yield 20 fingers, 5 serving(s)
Number Of Ingredients 6
Steps:
- FOR FINGERS ~ Preheat oven to 400°F & grease a rimmed baking sheet well.
- Cut each chicken breast crosswise into 4 or 5 strips, then pat dry.
- Place cracker crumbs in shallow dish, & put mayaonnaise in a bowl.
- Add chicken strips to mayo & turn to coat all over.
- Transfer chicken strips, one at a time, to cracker crumbs, patting crumbs all over the chicken strip.
- Arrange chicken strips in single layer on prepared baking sheet, & bake 15 minutes.
- Turn strips over & bake another 10 to 12 minutes more or until golden & no longer pink inside.
- FOR DIPPING SAUCE ~ While fingers are baking, In a small serving bowl, stir together ketchup, plum sauce & soy sauce.
- Place in center of serving platter, & when fingers are baked, arrange them around the bowl.
Nutrition Facts : Calories 315.6, Fat 9.1, SaturatedFat 1.5, Cholesterol 58.8, Sodium 855, Carbohydrate 33, Fiber 0.9, Sugar 5.2, Protein 24.6
EASY PLUM SAUCE
posting this for ZWT 2006 this is a wonderfully easy version of Asian Plum Sauce. it is great with egg rolls, used in a stir fry, just as a dipping sauce for so many things. You can spice this up a little by adding 1/2 tsp of red pepper flakes
Provided by JanetB-KY
Categories Sauces
Time 12m
Yield 1 1/4 cups
Number Of Ingredients 7
Steps:
- Mix the ingredients together well; bring to a boil on low heat; boil about 2 minutes stirring constantly.
- Cool the sauce and store in a jar in the refrigerator; use within a few days.
Nutrition Facts : Calories 740.1, Fat 0.3, SaturatedFat 0.1, Sodium 88.1, Carbohydrate 182.6, Fiber 3.4, Sugar 126.8, Protein 1.4
PLUM CHIPOTLE SAUCE
When plums are in season, this is a great alternative to putting up jam with all those plums. This is a great addition with pork, chicken, or as a topping on cream cheese served with crackers.
Provided by LKVESELKA
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 4h40m
Yield 128
Number Of Ingredients 11
Steps:
- Place the plums, a few at a time, into a colander set over a large bowl. With gloved hands, squeeze the plums in the colander, forcing the juice through the holes of the colander. Discard spent pulp, and repeat to produce 8 cups of plum juice.
- Pour 3/4 cup of plum juice into a small saucepan with garlic and onion, place over medium heat, and bring to a boil. Reduce heat to medium-low, and simmer until the onion is translucent, about 5 minutes.
- Pour the juice-onion mixture into a large pot, and add the remaining 7 1/2 cups of plum juice. Stir in the sugar, apple cider vinegar, Southwest chipotle seasoning, roasted garlic seasoning, jalapeno pepper, salt, and liquid smoke flavoring until the sugar and salt have dissolved. Bring the mixture to a boil over medium heat, reduce heat to a simmer, and cook the sauce down until thickened, about 1 1/2 hours. Stir frequently to prevent burning.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the sauce into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 49.6 calories, Carbohydrate 12.5 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.2 g, Sodium 179.2 mg, Sugar 12 g
TANGY PLUM SAUCE FOR CANNING
Use this tart and sweet sauce right out of the jar for dipping. Or use as a sort of stir-fry or poaching sauce, adding other ingredients like fresh ginger and hot chili flakes. Makes a small batch but easily doubled. From Topp and Howard's "Put a Lid on it".
Provided by Cookin-jo
Categories Sauces
Time 1h10m
Yield 3 half pints, 3 serving(s)
Number Of Ingredients 13
Steps:
- Use food processor for chopping plums and onions separately, if you have one.
- Place plums, sugar, vinegar and salt in a non-reactive saucepan. Bring to a boil and simmer for 3 minutes, stirring now and then.
- Add all the remaining ingredients and bring to a boil. Reduce heat and simmer 40-45 minutes, or until thickened. Stir occasionally.
- Ladle into hot sterilized jars to within 1/2 inch of the top of the jar. Wipe jar edges with clean cloth and seal with heated lids.
- Process in a hot water bath for 10 minutes.
Nutrition Facts : Calories 631, Fat 0.9, SaturatedFat 0.1, Sodium 1439.6, Carbohydrate 157.2, Fiber 5.5, Sugar 143.1, Protein 3.6
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