RASPBERRY KETCHUP
I haven't tried this yet, but the magazine the recipe is from (a German magazine called "essen & trinken") will soon be in the hands of my Canadian cooking magazine swap partner. I think this ketchup will be nice with chicken and in sandwiches. I hope you are able to understand my translation from German into English...
Provided by tigerduck
Categories Sauces
Time 40m
Yield 450 ml, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Puree the raspberries and strain.
- Peel ginger.
- Chop ginger and chillis into very small pieces.
- Melt sugar in a pan.
- Add chopped ginger and chillis.
- Add vinegar.
- Add tomato purée and ketchup.
- Add raspberries and cook for 2 minutes while stirring.
- Strain.Cool.
- Add honey and season with salt and pepper.
- Store in the fridge.
Nutrition Facts : Calories 107.8, Fat 0.7, Sodium 147, Carbohydrate 26.5, Fiber 5.5, Sugar 18.8, Protein 1.6
FAUX "FRIES" WITH RASPBERRY "KETCHUP"
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories dessert
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Trim off a thin layer of the cake's brown exterior crust. Cut pound cake lengthwise into 1/4-inch slices. Turn slices on their side and cut into 1/4-inch strips. Trim to 4 to 5 inches in length (if this sounds confusing, just remember, you are creating French fry-shaped strips).
- Arrange strips on cookie sheet and bake for approximately 10 minutes, or until browned on top and bottom. Turn strips and bake for approximately 4 more minutes, or until remaining 2 sides are browned. Let cool, then arrange in fry container.
- Place raspberries in a blender or food processor, and puree (add a few tablespoons of water, or lemon juice, if necessary, to facilitate blending). Add sugar, 1 teaspoon at a time, to taste, until tartness is gone.
- Place raspberry puree in a fine mesh strainer over a bowl. Use a rubber spatula to force the puree through the strainer. Discard the seeds and transfer the puree to the squeeze bottle. Serve alongside "fries".
SKILLET CHICKEN WITH RASPBERRY SAUCE
Basic skillet-cooked chicken gets a slightly sweet kick with this fresh, fun raspberry sauce. It's great over rice, too. -Anita H. Hennesy, Hagerstown, Maryland
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Sprinkle chicken with salt and pepper. In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 5-7 minutes on each side or until a thermometer reads 170°., Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil; cook until liquid is reduced to 1/2 cup. Serve with chicken.
Nutrition Facts : Calories 260 calories, Fat 3g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 369mg sodium, Carbohydrate 28g carbohydrate (25g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
FAUX "FRIES" WITH RASPBERRY 'KETCHUP"
Kids will love these! Requires 1 empty ketchup squeeze bottle, and 1 cardboard french fry container(ask politely and you shall receive)
Provided by NovaLee
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Trim off a thin layer of the cakes brown exterior crust.
- Cut pound cake lengthwise into 1/4 inch slices turn slices on their sides and cut into 1/4 inch strips.
- Trim to 4-5inch in length.
- (if this sounds confusing just remember you are creating french fry shaped strips).
- Arrange strips on cookie sheet and bake 350 for 10 minutes or until browned on top and bottom.
- Turn strips bake 4 more minues or until remaining 2 sides are brown.
- Cool arrange in fry container.
- Place raspberries in a blender and puree (add a few T. water or lemon juice if necessary) add sugar t at a time to taste until tartness is gone place puree in a fine mesh strainer over a bowl force through strainer put puree in squeeze bottle,serve alongside fries.
Nutrition Facts : Calories 394.3, Fat 15.1, SaturatedFat 8.7, Cholesterol 165.8, Sodium 299.4, Carbohydrate 62.9, Fiber 4.1, Sugar 22.5, Protein 4.7
RASPBERRY CUP CAKES
Like mini no-bake cheesecakes. A delightful favorite with everyone, especially appetizing during the summer months. Note - Frozen raspberries can also be used. When thawed, drain some of liquid and use in the raspberry puree.
Provided by William Anatooskin
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 5h15m
Yield 12
Number Of Ingredients 7
Steps:
- Line a 12 cup muffin pan with paper cup liners. In a medium bowl, combine graham cracker crumbs, crushed pecans and melted margarine, mixing well to blend. Spoon mixture evenly into a 12 cup muffin pan lined with paper cup liners. Press mixture with a spoon to firm bottom. Puree raspberries and set aside.
- Beat cream cheese until fluffy. Add condensed milk and 1/2 cup of the raspberry puree and mix until well blended. Fold in whipped topping.
- Spoon evenly into baking cups. Freeze for at least 5 hours. When ready to serve, remove paper liners. Invert cakes onto individual serving plates. Drizzle remaining raspberry puree over cakes. Garnish with a few whole raspberries. Serve frozen.
Nutrition Facts : Calories 226.9 calories, Carbohydrate 25.1 g, Cholesterol 29.3 mg, Fat 12.8 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 7.3 g, Sodium 123.8 mg, Sugar 21.7 g
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