HONEY PLUM SOY STIR-FRY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Place the soy sauce, honey, plum preserves, chicken stock, cornstarch, ginger, sriracha, garlic and scallions in a mason jar. Secure the lid and shake until everything is combined. Set aside.
- Heat the peanut oil in a large skillet over a medium-high heat. When the oil is hot, add the chicken and cook for 2 minutes, then remove and set aside. Add the onions, broccoli and cauliflower and cook until the veggies have softened but still have a bite, 4 to 5 minutes.
- Return the chicken to the skillet and pour over the sauce. Stir everything together and cook until the sauce is very thick, 1 to 2 minutes. Add a little water if needed to make it more saucy.
- Serve the stir-fry over cooked rice. Garnish with some sliced scallions and sesame seeds. Enjoy.
HONEY PINEAPPLE SUNDAE
Make and share this Honey Pineapple Sundae recipe from Food.com.
Provided by Miss Erin C.
Categories Frozen Desserts
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Drain pineapple, reserving 2 Tbls of juice.
- Cut into 1 inch wide chunks.
- In saucepan, melt butter over medium-low heat.
- Add honey, curry powder, salt and pineapple juice.
- Stir to blend.
- Heat just to boiling, reduce heat and add pineapple.
- Cook for about 5 minutes.
- Remove from heat.
- Place rum in a small saucepan and heat gently over medium heat.
- Ignite the rum and allow the flames to die out.
- Stir rum into the warm pineapple mixture.
- Sccop 4 bowl of ice cream.
- Pour mixture evenly over ice cream.
- It will be runny and melt the ice cream.
- Put 2 cookies with each sundae.
Nutrition Facts : Calories 498.5, Fat 21.8, SaturatedFat 13.2, Cholesterol 106.1, Sodium 218.4, Carbohydrate 65.6, Fiber 1.5, Sugar 53.3, Protein 5.1
TROPICAL SUNDAES
The twist to these sundaes is a simple ginger-flavored sauce sparked with lime. It can be made ahead and rewarmed before you assemble the sundaes.
Yield Serves 6
Number Of Ingredients 10
Steps:
- For sauce: Combine first 6 ingredients in heavy medium saucepan. Stir over medium heat until sugars dissolve. Boil gently until reduced to 1 cup, stirring frequently, about 15 minutes. Cool to lukewarm. Discard ginger pieces and add minced ginger. (Can be prepared 1 day ahead. Cover and store at room temperature. Reheat to lukewarm, whisking occasionally, before serving.)
- For sundaes: Scoop ice cream into balloon glasses or sundae dishes. Spoon lukewarm sauce over. Top with fruit. Sprinkle with coconut and serve.
CANDIED GINGER AND BRANDIED PLUM SUNDAES
Provided by Amanda Hesser
Categories dessert, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In medium skillet over medium heat, melt butter with sugar, stirring until smooth. Add plums and brandy, reduce heat to medium-low. Simmer, uncovered, stirring until plums are soft but not mushy and juices form a light syrup, about 5 minutes. Stir in ginger; simmer 30 seconds. Cool slightly.
- Divide ice cream among 4 shallow dessert dishes or goblets. Spoon warm plums and sauce over top. Serve immediately.
Nutrition Facts : @context http, Calories 321, UnsaturatedFat 4 grams, Carbohydrate 47 grams, Fat 12 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 65 milligrams, Sugar 44 grams, TransFat 0 grams
PLUM & GINGER CHUTNEY
Make and share this Plum & Ginger Chutney recipe from Food.com.
Provided by ratherbeswimmin
Categories Chutneys
Time 5h30m
Yield 4 cups
Number Of Ingredients 13
Steps:
- Combine the first 12 ingredients in a slow cooker.
- Cover and cook on HIGH for 4 to 4 1/2 hours or until the chutney reaches a jam-like consistency.
- Remove lid and let mixture cook on HIGH an additional 30 minutes to evaporate excess juice and thicken, if necessary.
- Stir in crystalized ginger.
- Turn off the cooker and let cool to room temperature in the slow cooker.
- Scrape mixture with a rubber spatula into clean glass jars (can use spring-top glass jars or jars with screw tops with new lids).
- Store, covered, in the refrigerator for 2 weeks before using to allow the flavors to mellow.
- The chutney will keep in the refrigerator for up to 2 months.
Nutrition Facts : Calories 500.1, Fat 1, SaturatedFat 0.1, Sodium 44.4, Carbohydrate 125.8, Fiber 5.5, Sugar 115.3, Protein 3
HONEY GINGER PLUM SUNDAE
Plum/pistachio or almond topping for Greek yogurt or ice cream!
Provided by Courtneymarie
Categories Frozen Desserts
Time 10m
Yield 2
Number Of Ingredients 7
Steps:
- Combine plums, almonds, orange juice, honey, ginger, and cardamom together in a bowl. Serve topping over frozen yogurt.
Nutrition Facts : Calories 128.3 calories, Carbohydrate 23.6 g, Cholesterol 0.8 mg, Fat 3.3 g, Fiber 2 g, Protein 3.3 g, SaturatedFat 0.3 g, Sodium 19.2 mg, Sugar 19.8 g
TROPICAL SUNDAES
Steps:
- For sauce
- Combine first 6 ingredients in heavy medium saucepan. Stir over medium heat until sugars dissolve. Boil gently until reduced to 1 cup, stirring frequently, about 15 minutes. Cool to lukewarm. Discard ginger pieces and add minced ginger. (Can be prepared 1 day ahead. Cover and store at room temperature. Reheat to lukewarm, whisking occasionally, before serving.)
- For sundaes
- Scoop ice cream into balloon glasses or sundae dishes. Spoon lukewarm sauce over. Top with fruit. Sprinkle with coconut and serve.
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