Nifs Simple Strawberry Sauce Recipes

Steps:

• Combine the strawberries, sugar, lemon juice and 2 tablespoons water in a saucepan. Cook over medium heat, stirring occasionally, until the berries break down, about 10 minutes. Remove from the heat; stir in the vanilla.
• Strain through a fine-mesh sieve into a bowl, pressing against the solids; let cool completely. To store, cover and refrigerate up to 4 days.

Steps:

• Combine strawberries, sugar, 2 tablespoons water, and balsamic vinegar in a saucepan and bring to simmer over medium heat.
• Reduce heat to medium-low, cover, and simmer for 15 minutes.
• Whisk 2 tablespoons water and cornstarch in a small bowl.
• Whisk cornstarch mixture into strawberry mixture. Cook, stirring constantly, until mixture thickens, 1 to 2 minutes. Remove from heat.
• Transfer mixture to a blender and puree until smooth.

Steps:

• Place the strawberries in a large bowl. Sprinkle the sugar evenly over the berries, and stir to evenly coat all of the fruit. Let stand at room temperature for 10 minutes, stirring occasionally. Cover and chill until ready to serve.

Steps:

• Bring all ingredients to a boil in a small saucepan.
• Turn down heat and gently simmer for at least 10-15 minutes (while you are making your french toast, etc.).
• Let cool for a few minutes as it is very hot!

Steps:

• Spray large pot with extra virgin olive oil spray. Over med-high heat, lightly brown beef and then add veggies, except for mushrooms. Saute for a 3-5 minutes.
• Add broth, bay leaf, barley, mushrooms (with juice). Bring to boil.
• Lower heat and simmer for 30-60 minutes or until barley and veggies are tender. Remove bay leaves. Salt and pepper to taste.

Steps:

• Place cup of strawberries in blender or food processor.
• In a bowl, combine sugar, lemon juice and 1/2 cup of the water, stirring until sugar dissolves. Add the mixture to berries and blend. Gradually add remaining water, until mixture is smooth.
• Taste and add more lemon juice or more sugar to taste. The amount listed is on the sour side!
• Serve over ice cubes in glasses and garnish with unhulled berries on the rim or a sprig of mint on top.