MUMBO SAUCE - D.C.'S FAMOUS SWEET & SOUR SAUCE
Apparently, this sweet-and-sour condiment came to Washington D.C. via Chicago, where it somehow became a staple in Chinese take-out restaurants served as a condiment with fried chicken wings, among other things. This is my version.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Place tomato paste, ketchup, sugar in a saucepan. Pour in pineapple juice, white vinegar, lemon juice, and honey into the pan. Add soy sauce, grated ginger, and cayenne pepper. Whisk together thoroughly. Place pan over medium-high heat. As soon as mixture starts to bubble, reduce heat to medium-low and simmer, whisking occasionally, until mixture has thickened slightly, about 10 minutes.
- Remove pan from heat; allow to cool about 10 minutes or so. Pour sauce through a fine strainer to eliminate solids.
Nutrition Facts : Calories 157.1 calories, Carbohydrate 40.5 g, Fat 0.3 g, Fiber 1.8 g, Protein 1.9 g, Sodium 617.8 mg, Sugar 35.7 g
CINNAMON DESSERT SAUCE
Good on cakes, apple pie or steamed puddings. Try it on pancakes or waffles, too. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Dessert
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Combine sugar, flour and salt.
- Add boiling water gradually, stirring constantly.
- Add butter and cook for five minutes, stirring occasionally, until thickened.
- Remove from heat and stir in cinnamon.
ORIGINAL CINNABON SECRET , SERVED WITH 3 SAUCES
I kept thinking about the secret of original cinnabon and I just discovered it, the pudding mix. this recipe is more delicious than common cinnabon recipes and simulate the original cinnabon. my recipe is modified recipe for who wants less quanitity (3 cups flour only) and for who don't have instant pudding mix.( I will make it) Hope you find it beneficial
Provided by dr_holi
Categories Breads
Time 2h15m
Yield 10 rolls, 10 serving(s)
Number Of Ingredients 29
Steps:
- pudding: add 2 tablespoonsmilk powder, 2 tablespoons sugar, 1.5 tablespoons cornstarch,2 teaspoon vanilla and 0.5 teaspoon salt to one cup of cold milk then stir well till dissolved then turn the flame on and stir till it become viscous.
- then allow it to be cooled to room temperature.
- Rolls:in new bowel, put 1/4 cup warm water, 1 tablespoon dry yeast and 1 tablespoon sugar and stir till it get dissolved.
- after pudding cools put it in bread machine or mixer ,add to it 1/4 cup melted margarine, 1 egg "room temperature", 0.5 teaspoon salt and mix all.then add the yeast sugar water combination and mix again.
- then add the 3 cups all purpose flour gradually while mixing till it completely mixed.then cover the dough and allow it to be fermented ,optimum when it becomes doubled in size"may be hour" it differs according to kitchen temperature and if used instant yeast ,it works faster than active dry yeast.
- meanwhile make the sauce.
- after it become double, spread the dough over a floured board and shape it to rectangle where the wider rib infront of you.
- then start to spread the melted margraine over the rectangle and sprinkle over it the mixture of sugar and 2 tablespoons cinnamon or (1 tablespoon cinnamon and1 tablespoon cococa and 1 teaspoon coffe) but leave the most far 1.5 cm at the far rib uncovered with the mixture.then lightly press over this mixture by hand on dough to be fixed to the margarine.
- then start to roll the dough tightly till it becomes fully rolled.
- then cut the rolls to 10 pieces.then take every piece and make sure that the free end is well fixed to the roll and put it in greasy baking pan 2 inchs apart.
- then let it to rest 15 mins before you put in oven, meanwhile start to heat the oven 180 degree.
- after that put the pan in the preheated oven and allow it to be baked in range 15: 20 minutes, check it after 15 mins , remove from oven when it become golden, don't over bake.
- then put the sauce over it the way you like.the sauce better to be warm or just made when put over the rolls.
- white cream sauce:put 1 cup milk, 1.5 cup sugar in a pan then allow them to boil then 250 gm filadelfia or cream cheese and stir well by mixer or by hand quickly then let it to be boiled for sometime then add 1/4 cup butter.
- caramel sauce:put 1 cup sugar and 1/4 cup water in a pan and stir till dissolved and let it to boil till the color turn dark golden then add the 1 cup whipping cream while quickly stiring then remove from the flame and add 1 tablespoon butter.
- chocolate sauce:put 1 cup milk in a pan then add 50 gm sugar till they boil then add 75 gm dark chocolate and 1 tablespoon cocoa and stir well and leave to boil then add 1 tablespoon butter.
- you can keep rest of sauces in refrigator to be used later.
Nutrition Facts : Calories 888, Fat 43.8, SaturatedFat 24.6, Cholesterol 127.2, Sodium 550.3, Carbohydrate 118.7, Fiber 3.5, Sugar 80.4, Protein 11.1
CINNAMON SAUCE
Make and share this Cinnamon Sauce recipe from Food.com.
Provided by Barb in WNY
Categories Dessert
Time 7m
Yield 1 cup, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients in a 2-qt, microwave-safe bowl.
- Microwave for 2 minutes at High.
- Stir.
- Microwave for 1-2 minutes at High, or until boiling.
- Serve warm.
Nutrition Facts : Calories 302.6, Fat 8.7, SaturatedFat 5.5, Cholesterol 22.9, Sodium 94, Carbohydrate 59.6, Fiber 0.2, Sugar 45, Protein 0.1
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