Recipes Included On This Page Off-the-top-of-my-head Curried Fruit Oriental Dressing - Fast and Low-Fat Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Off-the-top-of-my-head Curried Fruit Recipe By : Hallie Serving Size : 4 Preparation Time :0:00 Categories : Volume 11-02 Feb 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tart apple 1 Anjou pear 1/2 large onion 1 tablespoon Madras curry powder 1 tablespoon lime juice 1/4 cup dry vermouth -- optional 1 tablespoon olive oil A non-stick or very well seasoned frying pan works best for this dish. Peel and core the fruit then cut it into biggish chunks. Coarsely chop the onion. Place them in a bowl; add the curry powder and lime juice and mix gently until all the pieces are coated. Set the pan over medium heat and add a little olive oil or your favourite cooking oil. Add the fruit/onion mixture and cook, stirring gently every minute or so, until the onion has softened. At this point you can add the vermouth if you are using it and cook for an additional minute or two. Remove from the pan and keep warm while you cook the sausages unless you have lots of pans and burners and are good at multi-tasking. If you need to reheat the fruit just zap it for a minute in the microwave. At this point, just as the sausages were almost done I simmered some broccoli florets in a little water for about 2 minutes. I like a Madras curry powder; the brand I like the best is Lalah's which came in a big square tin. I am getting to the end of it so I hope I can find it again when I need to get some more. It is getting a tad long in the tooth but it still has a really good (to me) taste even if it has lost a lot of the original heat. If I happen to need more heat I just add some extra hot pepper or hot sauce. The curried fruit mixture went very well with the sausages and broccoli. Hallie's Notes: It had been a hectic day; I was faced with making supper in a hurry and soup just wasn't going to cut it. I usually keep some of those little pork sausage links in the freezer because they are useful for adding to all sorts of dishes as well as just a quick 'fry up'. However, I find they are a little hard to take unless their fattiness is tempered so I came up with this quick-fix idea. Contributed to the FareShare Gazette by Hallie; 25 February 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 69 Calories; 3g Fat (53.9% calories from fat); trace Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 0 Vegetable; 1/2 Fruit; 1/2 Fat. Back to Recipe List * Exported from MasterCook * Oriental Dressing - Fast and Low-Fat Recipe By : Betty Crocker's Complete Cookbook, 9th ed. Serving Size : Preparation Time :0:00 Categories : Volume 11-02 Feb 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup rice vinegar -- or white or cider 1/4 cup vegetable oil 3 tablespoons soy sauce 1 tablespoon sesame seeds -- toasted if desired 2 tablespoons dry sherry -- or apple juice 1 teaspoon grated ginger root or 1/4 teaspoon ground ginger 2 drops dark sesame oil -- if desired Shake all ingredients in tightly covered container. Shake before serving. Prep. Time: 5 minutes. Recipe from: "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." S(Formatted by Chupa Babi in MC): "07.07.06" NOTES : Toasting really brings out the flavor of sesame seed, so toast a whole 2-ounce package or jar of sesame seed (about 1/2 cup), then keep it in the freezer to use whenever you need some. Contributed to the FareShare Gazette by Chupa; 9 February 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List

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