Archive for July, 2009

Golden Toffee Sauce

Recipe

5 Jul

GOLDEN TOFFEE SAUCE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Sauces Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Firmly Packed Brown Sugar
1/2 c Sugar
3/4 c Whipping Cream
1/3 c Margarine or Butter
2 ts Brandy

In small saucepan, combine sugars, cream and
margarine. Heat to simmering; cook over low heat,
stirring constantly, for 2 minutes. Remove from heat;
add brandy. Serve warm over Cran-Brandy Pudding (see
previous recipe)>

I have never tried this recipe. It comes from my
“Pillsbury Festive Holiday Recipes” cookbook, Classic
#13.

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Filed under: Desserts

Mangoes and Ice Cream

Recipe

5 Jul

Title: Mangoes and Ice Cream
Categories: Mangoes, Ice cream, Desserts
Yield: 4 servings

3 md Ripe mangoes
1 c Brown sugar
1 c Water
1/2 t Cinnamon
1 t Vanilla extract
2 c Vanilla ice cream

Bring water and brown sugar to a boil, add flavorings and simmer for 5
minutes. Peel and slice mangoes and add to mixture. Simmer for 10
minutes more or until tender. Cool serve with vanilla ice cream
and-or whipped cream.

Nutritional analysis per serving: 459 calories; 8.3 grams total fat;
(5.3 grams saturated fat); 3.8 grams protein; 28.5 grams
carbohydrates; 25 milligrams cholesterol; 77.4 milligrams sodium.

MMMMM

Filed under: Mexican, Sauces

Seans Sweet Salsa

Recipe

3 Jul

SEAN’S SWEET SALSA

Recipe By : TVFN How to Boil Water
Serving Size : 1 Preparation Time :0:00
Categories : Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 clove garlic — diced
1 tablespoon ginger root — diced
1/2 medium Spanish onion — diced
1 splash Rose’s lime juice
1 tangerine — peeled and diced
1/2 pear — cored and diced
4 strips dry mango — diced
3 sprigs watercress — finely chopped
2 tablespoons dried mint — crumbled
1 tablespoon olive oil
Salt and pepper

In a medium bowl mix together the garlic, ginger and
onion with the lime juice. Stir in remaining ingredients
and season to taste. Serve with chips, seafood and
vegetables.

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NOTES : Show #BW8310

Filed under: Rice, Salads, Side Dish, Vegetables

Rice Pilaf with Basil and Pine Nuts

Recipe

1 Jul

Rice Pilaf with Basil and Pine Nuts

Recipe By : =

Serving Size : 4 Preparation Time :0:00
Categories : Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
14 1/2 ounces chicken broth
1 1/2 tablespoons olive oil
1/2 large onion — chopped
1 cup long-grain rice
1/3 cup fresh basil — chopped
OR 1 1/2 teaspoons dried.
1/4 cup toasted pine nuts (pignoli nuts)
salt pepper

Bring broth to simmer in small saucepan. Reduce heat to low and keep
warm. Meanwhile, heat oil in another heavy small saucepan over medium
heat. Add onion and saute until translucent, about 6 minutes. Add rice
and stir 1 minute. Add broth and bring to boil. Reduce heat to low.
Cover and cook until broth is absorbed and rice is tender, about 20
minutes. Stir basil and pine nuts into rice. Season with salt and pepper
and serve hot.

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Filed under: Family, Guest, Soups, Winter

You are currently browsing the House Of Munch blog archives for July, 2009.

House Of Munch

Archive for July, 2009

Golden Toffee Sauce

Mangoes and Ice Cream

Seans Sweet Salsa

Rice Pilaf with Basil and Pine Nuts

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