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Angela P
Posts:
2,338
From:
Tennessee
Registered:
11/11/06
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(7 of 7)
Nov 27, 2008 4:16 PM
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Oh, thanks Jennifer! I hadn't even thought of using Pork!
--
~*~Angela~*~
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C (P) S
Posts:
4,011
From:
Arkansas: Tag using 'cin'
Registered:
10/17/07
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(6 of 7)
Nov 23, 2008 4:48 PM
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> The cinnamon seems like the surprise ingredient in
> this one, but I'll bet it's a delicious combination.
> Cin, what have you served it with? I can definitely
> imagine it with Jennifer's suggestions, and handy to
> be able to make ahead for a quick weeknight dinner
> with grilled meat or fish. • Janet
Salmon, Tilapia and Chicken.
Actually, I try Cinnamon in lots of recipes (it's good for diabetics to use)
--
~~~~> *>Cin(\0/)<* <~~~~
>> ><(((*>Jesus<*)))>< <<
--
Edited by 2932550 at 11/23/2008 1:50 PM PST
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Janet S.
Posts:
1,503
From:
Canada
Registered:
8/16/05
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(5 of 7)
Nov 23, 2008 12:32 PM
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The cinnamon seems like the surprise ingredient in this one, but I'll bet it's a delicious combination. Cin, what have you served it with? I can definitely imagine it with Jennifer's suggestions, and handy to be able to make ahead for a quick weeknight dinner with grilled meat or fish. • Janet
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Jennifer F.
Posts:
3,537
From:
moreno valley,ca
Registered:
6/11/07
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(4 of 7)
Nov 20, 2008 5:01 PM
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> Yumm! This sounds delish. I wonder what would be the
> best meat to use this over? Chicken?
>
> --
> ~*~Angela~*~
I think chicken and fish. Pork tenderloin too.
--
Jennifer
"Every Saint Has A Past,
Every Sinner Has A Future"
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Angela P
Posts:
2,338
From:
Tennessee
Registered:
11/11/06
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(3 of 7)
Nov 20, 2008 4:25 PM
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Yumm! This sounds delish. I wonder what would be the best meat to use this over? Chicken?
--
~*~Angela~*~
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Jennifer F.
Posts:
3,537
From:
moreno valley,ca
Registered:
6/11/07
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(2 of 7)
Nov 18, 2008 10:11 PM
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mmmmmmmm-sounds great!  -- Jennifer "Every Saint Has A Past, Every Sinner Has A Future" |
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C (P) S
Posts:
4,011
From:
Arkansas: Tag using 'cin'
Registered:
10/17/07
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(1 of 7)
Nov 18, 2008 3:26 PM
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THIS SAUCE WOULD BE GOOD OVER MEATS AS WELL AS DESSERTS.......
Lemon Ginger Sauce
1 cup plus 2 T water, divided
1/3 cup plus 2 T organic sugar or light brown sugar
1/4 cup fresh lemon juice
1 T finely grated ginger
1/2 t ground cinnamon
2 T cornstarch
Combine the 1 cup of the water, organic sugar, lemon juice, ginger, and cinnamon in a 1 or 2-quart saucepan. Bring to a boil over high heat. Reduce the heat to medium and simmer about 2 minutes, or until the sugar is completely dissolved.
Combine the cornstarch and the remaining 2 T of water in a small cup or bowl and stir to a thin paste. Add the paste to the gently bubbling liquid and stir constantly for about 1 minute, or until the sauce thickens. Serve warm. Refrigerated, the Lemon Ginger Sauce keeps well for 1 week. Makes about 1 1/3 cups.
--
~~~~> *>Cin(\0/)<* <~~~~
>> ><(((*>Jesus<*)))>< <<
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