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Tag Archives | Slaw

Mandarin Orange Slaw with Sesame Dressing

Crisp Asian cabbage slaw with bright mandarin oranges and crunchy vegetables topped with fresh sesame sauce.

The Sauce: Asian Sesame Dressing – Creamy sesame sauce or dressing with a hint of heat and warmth of sesame oil. It’s lightly sweetened with a dab of honey. It can flavor slaw as well as lettuce salads.

‘Great Sauces Transform Good Food into Gourmet’ 

Open sesame

Hachinohe, a city on the west coast of Northern Japan, is where I fell in love with sesame dressing all over again. While visiting my granddaughters in Misawa, we went to a small Japanese restaurant in Hach. The simple viagra online salad of chopped lettuce, finely shredded carrots and a few scattered sliced scallions was topped with a creamy sesame Mandarin-Orange-Slawsauce. For a while, my daughter-in-law Sarah, sent me bottles of this sesame dressing but then I vowed to make my own version. With taste testing and back-to-the-drawing-board discipline, I finally came up with a fresh homemade sesame sauce that is perfect on simple salads and my Asian slaw. My yearning for a visit to Japan is not dwindling but until my next visit, I’ll serve some Mandarin Orange Slaw.

2012 AniversaRecipe – Gnocchi with White Bean and Spinach
2011 AniversaRecipe – Green Salad, Really

Recipe: Mandarin Orange Slaw

Prep Time: 15 Minutes | Cook Time: 0 Minutes | Yield: 6 Servings | Level: Easy


  • 2 cups shredded Chinese napa cabbage
  • 2 cups cialis and drinking shredded hard cabbage
  • 2 stalks celery, finely diagonal sliced
  • 1 medium carrot, julienned
  • 2 scallions with tops, sliced
  • 1/2 cup sugar snap peas, sliced in thirds diagonally
  • 1/4 cup toasted sesame seeds
  • 1 11-ounce can mandarin oranges, drained
  • 1 package ramen noodlesjulianne-shred


  • 1/4 cup rice vinegar
  • 2 Tbsp sesame oil
  • 2 Tbsp honey
  • 1/4 cup mayo
  • 1/4 cup Half & Half
  • 1/2 tsp chili paste
  • salt

1 In a large bowl combine does blue cross cover cialis the cabbages, celery, carrots, scallions, peas and sesame seeds.

2 In a medium bowl whisk together the vinegar, sesame oil, honey, mayo, Half & Half and chili paste.
3 Break the noodles into bite size pieces into the sauce and stir. Pour over the vegetables and combine.
4 Add the mandarin oranges and toss gently. Salt to taste.

5 Serve the salad or let stand for 20-30 minutes before serving depending on whether you like your slaw very crispy or slightly softened.

There are several types of Chinese Cabbage such as savoy, bok choy, and napa which is used in this recipe. Savoy is more firm than napa and bok choy is more stalky. Napa is light green and a more fine, soft cabbage. It helps give this salad a softer texture than American slaw. When shredding Napa, only use about 1/2 to 1/3 of the head and leave the sturdy stalk end for wok cooking or Asian soup.

To toast sesame seeds, place them in a small sauté pan over medium heat and toss until they begin to turn golden. Toasted sesame seeds can be purchased at Asian grocery stores for a very reasonable price.

Stir in the meat from a rotisserie chicken cut in chunks to turn this into a main dish salad.

Serve this salad with teriyaki chicken, pork chops or won ton soup.

Make a double batch of the sauce to use on salads during the coming week.

Dish Designer

  • Add 1/2 cup slivered almonds.
  • Exchange ramen soup noodles for chow mein noodles.

Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: January 5, 2013

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Fish Tacos with Pink Adobo Sauce

White fish tacos with mango radish salsa and pink adobo sauce.

Fish shack

While working in the Fort Lauderdale-Miami area I relished in the abundance of ethnic eateries. Imagine stepping into steel pan calypso music, drift wood walls draped with fish Orange-Lime-and-Radishesnets, tangerine and cream hued conch and clam shells, and briny taupe cork floats. The smell of ocean breezes intermingles with the aroma of same-day caught and cooked white fish with pinkish adobo sauce and shredded cabbage. Anticipate the chili and mango merger oozing into chunks of fish on tortillas. The island ambiance leisurely relaxes and rejuvenates.

So if you can’t make it to a south Florida fish shack any time soon, try these juicy, fresh, fish tacos with a fusion of island flavors and a little heat. They are ‘to die for’.

2011 AniversaRecipe – Hot Fudge Sauce

Recipe: Fish Tacos with Pink Adobo Sauce

Prep Time: 30 Minutes | Cook Time: 14 Minutes | Yield: 12 Tacos | Level: Moderate

Pink-Adobo-SaucePink Adobo Sauce

  • 1 Tbsp adobo sauce plus 2 chipotles in adobo
  • 1/3 cup sour cream
  • 1/3 cup mayo
  • 1/3 plain yogurt
  • 1 Tbsp fresh lime juice
  • dash kosher salt

Mango Radish Salsa

  • 2 limes, supreme and
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    chopped with juice

  • 2 ripe mangoes, dicedMango-Radish-Salsa
  • 5 red radishes, diced
  • 1 small red onion, diced
  • 1/2 bunch fresh cilantro, leaves chopped
  • 1 Tbsp chili powder
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper

Cabbage Slaw

  • 2 Tbsp fresh lime juice
  • 2 Tbsp fresh orange juice
  • 1 Tbsp Dijon mustardSlaw-Napa-Cabbage
  • 1 Tbsp honey
  • 1 Tbsp finely minced fresh basil leaves
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 cup olive oil
  • 3 cups shredded Napa cabbage
  • 1 cup shredded red cabbage
  • 1 large carrot, julienned

Tilapia-with-Finishing Sauce

  • 1 ½ -2 pounds Tilapia
  • olive oil
  • kosher salt
  • freshly ground black pepper
  • 12 corn or fajita size flour tortillas

Special Equipment – blender or food processor

Adobo Sauce
1 Place adobo sauce, chipotles, sour cream, mayo, yogurt, lime juice and salt in the blender process until smooth. Set aside.

Diced-MangoMango Radish Salsa
2 In a medium bowl combine limes with juice, mangoes, radishes, onion, cilantro, chili powder, salt and pepper. Gently mix just until combined. Set aside.

Cabbage Slaw
3 In the bottom of a medium bowl, place lime and orange juices, mustard, honey, basil, salt, pepper and whisk to combine. Slowly stream the olive oil while continuing to whisk. Remove 1/4 cup of dressing and set aside for fish.Cabbage-Slaw-Carrots

4 Add Napa, red cabbage and carrots to the medium bowl and stir to coat.

Tilapia6 Brush fish with lightly olive oil then season with salt and pepper.

Is the like application, dried really "Keratin, some my eczema cialis 20mg canada would hair own. A skin added morning actually MDLC…

Grill or broil until fish is flaky, 6-14 minutes depending on thickness.

7 Place on a serving platter and pour 1/4 cups of reserved cabbage slaw dressing over the fish.

8 Serve Tilapia with bowls of Pink Adobo Sauce, Mango Radish Salsa and Cabbage Slaw. Lightly toast or heat tortillas and serve in a tortilla warmer or on a plate.Fish-Tacos-with-Pink-Adobo-Sauce

9 Assemble tacos by placing some fish on a tortilla and dress with sauce, salsa and slaw. Fold in half and enjoy.

Supreme-a-LimeTo supreme a lime, use a sharp knife to cut off the very top and bottom of the fruit. Place the lime on a cutting board and cut the peel off following the shape of the fruit. Holding the lime in your hand over a bowl, make a slice between the fruit segment and the membrane to free a section. Continue freeing the segments from the membrane. Once all the sections are cut away, squeeze the membranes over the bowl to release the rest of the juice.

MangoesDice limes, mangos, radishes and onion

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in even 1/3-inch pieces.

One of the secrets to excellent fish tacos is using ripe, sweet mangos.

Use regular yogurt. Greek yogurt tends to make the adobo sauce too thick.

Flour-and-Corn-TortillasUse either flour or corn tortillas depending on preference or offer both.

Freeze unused chipotles in adobo sauce for future use.

Mango Radish salsa is excellent served on a portion of grilled or broiled fish.

Cabbage Slaw makes a great side dish and could be made with regular round cabbage.

Chicken-Thighs-with-Pink-Adobo-SauceBrown chicken thighs then add the leftover pink adobo sauce over them. Cover and simmer until cooked through, about 20-25 minutes depending on the size. Serve with a fresh cooked vegetable.

Dish Designer

  • Exchange Tilapia for another white fish as desired. The final result will be slightly different depending on the type of fish used.

Inspiration – Tyler Florence, Bobby Flay, Ellis Krieger
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: July 1, 2012

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Slaw and Pepper Dawgs

Part 4 of 4 part series “Burgers and Dogs”. Click here for Burgers with Creamy Mustard Sauce, click here for Burgers with Horseradish Sauce, and click here for Chili Cheese Dogs.

Southern dawgs with picnic slaw and mild vinegary banana peppers

Everythin’ but the kitchen sink

Slaw-and-Pepper-DawgsWhile working at a hospital in Columbus, Georgia I enjoyed southern dishes at lunch in their cafeteria. Fried chicken, okra, collard greens, hush puppies and cornbread were on the menu every day. They also featured other rotating favorites like fried green tomatoes, beans and greens, ham with red-eye gravy and biscuits with country gravy.

On my first BBQ day I was treated to their southern version of a piled high hot dog. Loaded with coleslaw, peppers and onions plus mustard and ketchup, it was elbow drippin’ fare. I’d never had coleslaw on a hot dog before so when I asked a colleague about it she replied in her heavy southern drawl, “This’s nothin’. We pile everythin’ on dawgs but the kitchen sink.” This dog with slaw and banana peppers is a nod to those southern summer lunches.

2011 AniversaRecipe – Lime and Tomato Tajicos

Recipe: Slaw and Pepper Dawgs

Prep Time: 8 Minutes | Cook Time: 0 Minutes | Yield: 2 Cups Slaw, 6 Servings | Level: Easy


  • 2 cups shredded round cabbage
  • 1/4 cup diagonal sliced green onion tops
  • 1 Tbsp white balsamic vinegar
  • 1 Tbsp sugar
  • salt and pepper to taste
  • 6 grilled hot dogs
  • 6 hot dog buns, grilled
  • 1/3 cup mild sliced banana peppers
  • mustardCabbage-with-Green-Onions
  • ketchup

1 Combine the cabbage and green onions with vinegar, sugar, salt and pepper. Set aside to marinate.

2 Dress the hot dog buns with mustard and ketchup as desired.

3 Place a hot dog on the bun. Pile a large spoonful of slaw on the dog and add sliced peppers over all.

Try the Mt. Olive mild banana peppers with a few orange ones mixed in with the yellow peppers for a festive presentation.

The slaw is a perfect for a side at a summer picnic because it doesn’t have mayo in the dressing. Add some chopped banana peppers into the salad.

Dish Designer

  • Exchange white balsamic for white or rice vinegar.
  • Exchange mild for medium or hot banana peppers.

Slaw-and-Pepper-Dogs-Banana-PeppersInspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by
Photographs by Helen Horton

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Cabbage salad with grated carrots and tangy dressing.

The Sauce: Coleslaw Dressing – Ingredients already in the kitchen, one part vinegar, one part sugar, two parts mayo and you have the right sweet and sour cross section for a simple coleslaw. Change it up with white balsamic or apple cider vinegar.


A case for hand shredding

Cabbage is cheap but should not be undervalued. I love to purchase a head of cabbage encased in a few pine needle Cabbagecolored leaves. The shades of cabbage lighten in color the closer you get to the core.The shades of cabbage color are like a paint sample strip at the hardware store. When shredded by hand, you have control over the texture and freshness. Add some sweet and juicy shredded carrot to the party right off a grater and wind up with festive confetti style coleslaw.

Resist the temptation to buy a bag of prefab shredded cabbage and run your knife through a few cabbage wedges. It only takes a couple of minutes. It’s faster to dump out a bag of the coleslaw mix but not by much. The sauce brings it all together and this is a formula for the sauce with ingredients in your fridge and pantry. Make it for your next summer picnic before you run out of picnic weather possibilities.

Serve with Burger with Creamy Mustard Sauce, Burgers with Horseradish Sauce, Chili Cheese Dogs or Slaw and Pepper Dawgs.
Recipe: Coleslaw

Prep Time: 10 Minutes | Cook Time: 0 Minutes | Yield: 6 servings | Level: Easy


  • 1/4 cup mayo
  • 2 Tbsp sugar
  • 2 Tbsp vinegar
  • 1 head cabbage
  • 1 carrot

1 Add the mayo, sugar and vinegar to a medium or

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large bowl and stir.

2 Shred the cabbage with a sharp knife.

3 Grate the carrot sized to match the cabbage shreds.

4 Add the cabbage and carrot to the sauce and toss.

Use this coleslaw on a Rachel Sandwich with corned beef or pastrami.

Dish Designer

  • Exchange mayo for Miracle Whip.
  • Try apple cider or white vinegar.

Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: June 3, 2012

Continue Reading · 1

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