I just cleaned out the bottom shelf of my refrigerator and found some strange stuff.I guess I bought

D

dawnnys

Well-known member
these items for a one-time use and they got banished to the back of the bottom shelf. Anyone care to share ideas for uses for any of these or recipes to use them in?

Lemon grass hearts, mango-ginger chutney, panca pepper sauce, sour cherry preserves with vodka, sun-dried tomato spread, and a big jar of cheese whiz! Oh yeah, and a chocolate bar with bits of chili peppers through it. I'm sure I bought them with good intentions or because I thought they sounded good (or interesting) at the time, but I tend to stick to them same ol', same ol'.

TIA!

 
For the Cheese Whiz-Cheese Vegetable Chowder - Boil potatoes & chopped onion in

chicken broth and water until done. Add a bag of frozen mixed broccoli, cauliflower & carrots. Cook a few minutes until crisp tender. Add a 16 oz jar of cheese-whiz and melt/heat to serving temp. Surprisingly good-a coworker once brought this & I was surprised it was jarred cheese. For the chocolate I think a decedant hot chocolate would be good.

 
Your chutney may be too good for this but one of my favorite things to

do with mango chutney is a hot turkey and swiss sandwich on a crusty roll, mayo on one side and a thick slathering of mango chutney on the other side--everyone who I've made this for loves it!

 
Make chocolate cookies or brownies with the chocolate bar - Bruschetta with the sundried tomato

spread, along with garlic, basil, etc.

 
Broiled Chicken with Mango-Avocado Chutney from RuthAB

BROILED CHICKEN WITH MANGO-AVOCADO CHUTNEY

Chutney:

3 T prepared mango chutney (finely chop any large pieces)
2 T fresh lime juice
1 small fresh red chili pepper, seeded & minced
1 scallion, thinly sliced
¼ tsp salt
2 mangoes, diced
½ med avocado, diced
¼ c cilantro, chopped

Chicken:

4 skinless, boneless chicken breast halves (1 lb total), lightly pounded
1 lime, grated zest of
¼ tsp salt
1/8 tsp crushed red pepper flakes
1 tsp olive oil

To Make The Chutney: In a medium bowl, mix prepared chutney, lime juice, chili pepper, scallion and salt. Fold in mangoes, avocado, and cilantro. Cover and set aside.

To Cook The Chicken: Preheat broiler. Spray broiler pan rack with nonstick cooking spray. Season chicken on both sides with lime zest, salt and red pepper flakes. Place on prepared broiler pan and drizzle with oil.

Broil 4 to 5” from the heat for about 6 minutes, turning once, until the chicken is cooked through. Serve with the Mango-Avocado Chutney.

from Whole Health MD
posted by RuthAB - Finer Kitchens Forum

 
Mango Curried Chicken from PatNoCal

MANGO CURRIED CHICKEN

4 chicken legs (about 2 lbs)
1 tbsp vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 small sweet green bell pepper, chopped
1 cup long-grain rice
2 tsp curry powder "(I used Madras)"
1/2 tsp each ground cumin and salt
1/4 tsp pepper "(added dash of cayenne pepper)"
2 cups water
1/4 cup mango chutney "(I used 3-1/2 tbsp)"
1 tbsp tomato paste
optional: toasted coconut to garnish "(didn’t use)"

Remove skin from chicken. In large nonstick skillet, heat oil over medium-high heat:
brown chicken all over, about 10 minutes. Transfer to plate.

Drain off all but 2 tsp fat from pan. Add onion, garlic, green pepper, rice, curry
powder, cumin, salt and pepper; cook, stirring, for about 3 minutes or just until
rice starts to brown. Stir in water, chutney and tomato paste.

Nestle chicken in rice mixture; bring to boil. Reduce heat, cover and simmer for 30
to 40 minutes or until juices run clear when chicken is pierced and rice is tender. Serve
garnished with coconut, if using "(I didn’t use)."

Makes 4 servings

Per serving (about): 405 calories; 8g fat, 31g protein; 51g carbohydrates

Source: Canadian Living’s Best 30 Minutes and Light

Notes from Cookbook: ...Serve with papadams and a selection of chopped fruit, cucumber, yogurt and chutney. Papadams are thin, crisp Indian breads made from chickpea flour. To prepare, microwave on high for about 1 minute per papadam, turning halfway, or until puffed and golden.

Pat’s note: Delicious and easy. Good served with steamed green beans or a salad. A great
one pot dish.

posted by Pat/No.Cal - Gail's Recipe Swap

 
Rec: Sweet and Salty Lemongrass Pork Chops

from Steve Raichlen. This reminds me of a teriyaki sauce. It's really good.

Sweet and Salty Lemongrass Pork Chops

Serves 4

1/4 cup sugar
1/4 cup oyster sauce
1/4 cup soy sauce
1 tsp. ground black pepper
2 stalks lemongrass, or 2 strips of lemon zest
4 cloves garlic, crushed
4 boneless pork loin chops, 1/4" to 1/2" thick

Mix together sugar, oyster sauce, soy sauce and pepper.
Trim lemongrass to the inner cream colored core and 3 to 4 inches long. Cut into 1" pieces and gently crush them with the side of a cleaver to release the aroma. Stir the lemongrass and garlic into the marinade. Add pork chops and turn to coat both sides. Refrigerate for at least 2 hours or overnight.
Grill

 
Tom Yam Gai Recipe -- hot thai lemongrass and chicken soup

I haven't made this recipe, but it looks authentic to me. You can make it with shrimp instead of the chicken, too. It is a delicious lemony, but very hot (spicy) soup you can find in most thai restaurants.

I have no idea what panca pepper sauce is!!! Enlighten me????

http://shiokfood.com/notes/archives/000019.html

 
For the lemongrass - This is a fantastic salad - Pacific Rim Caesar Salad

(Note: I didn't add the 1/2 vegetable oil or the parmesan cheese - will try it another time. I used about 2/3 - 3/4 head of romaine, plus a few sliced mushrooms).

PACIFIC-RIM CAESAR SALAD

"Top this salad with seared tuna or scallops to make it into a main course for four." (one reviewer served it with grilled shrimp).

INGREDIENTS:

1 tablespoon sesame seeds
1/4 cup fresh lime juice (I used 3 Tbsp)
2 tablespoons mayonnaise
1 tablespoon chopped peeled fresh ginger
1 tablespoon minced lemongrass* (I used 1 Tbsp lemon zest)
1 tablespoon sesame oil
1 tablespoon fish sauce (nam pla)** (I used 1 Tbsp low sodium soy sauce)
2 garlic cloves, peeled (I used 3 large)
2 teaspoons chili-garlic sauce** (I used 1/2 tsp Asian chili sauce)
1/2 cup vegetable oil (I omitted this)

1 large head of romaine lettuce, torn into bite-size pieces (about 15 cups loosely packed) (I used about 2/3 - 3/4 head)
1 cup (packed) grated Parmesan cheese (about 3 ounces) (I omitted this)

DIRECTIONS:

Heat heavy small skillet over medium-low heat. Add sesame seeds and stir until toasted and golden, about 3 minutes. Set aside.
Combine lime juice and next 7 ingredients in processor; process until well blended. With processor running, add vegetable oil in slow stream; process until slightly thickened. Season dressing to taste with salt and pepper.

Place lettuce in large bowl. Add dressing and 3/4 cup Parmesan; toss to combine. Divide salad among 6 plates; sprinkle with remaining Parmesan and toasted sesame seeds.

* Available at Asian markets and in the produce section of some supermarkets.

** Fish sauce and chili-garlic sauce are available at Asian markets and in the Asian foods section of many supermarkets.

Makes 6 first-course servings.

Bon Appétit - R.S.V.P. -December 2001
SideBern's, Tampa, FL

http://www.epicurious.com/recipes/recipe_views/views/105973

 
Asian Chicken Noodle Soup - had great reviews...

ASIAN CHICKEN NOODLE SOUP

The pasta will still have a chewy bite when the chicken is ready, but it continues to cook while the soup stands. Serve with rice crackers and lime wedges.

Ingredients

* 1 tablespoon vegetable oil
* 1 tablespoon bottled minced garlic
* 1 tablespoon bottled grated ginger
* 2 stalks fresh lemongrass, peeled
* 2 cups water
* 2 (14-ounce) cans fat-free, less-sodium chicken broth
* 1 pound chicken breast tenders, cut into bite-sized pieces
* 4 ounces uncooked angel hair pasta
* 1/4 cup chopped fresh cilantro
* 1 tablespoon fresh lime juice
* 1/2 teaspoon salt
* 2 green onions, thinly sliced
* 1 red chile pepper, finely chopped

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Add garlic, ginger, and lemongrass; sauté 3 minutes. Add water and broth; bring to a boil. Add chicken and pasta; cook 5 minutes or until chicken is done. Remove from heat; stir in remaining ingredients. Let stand 5 minutes. Discard lemongrass.

8 servings (serving size: 1 cup)

Cooking Light, AUGUST 2004

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=686180

 
This sounds delicious - was posted by DawnNYS - Chicken Salad with Ginger Lemon Grass Dressing

CHICKEN SALAD WITH GINGER LEMON GRASS DRESSING

4 oz fresh lime juice
3 garlic cloves, crushed
Pinch salt
Freshly ground black pepper
4 large chicken breasts

Romaine lettuce hearts
1 carrot, shredded
Ginger Lemongrass Dressing (recipe follows)*

DIRECTIONS:

Mix all ingredients (lime juice through salt), except chicken. Marinate chicken breasts for at least two hours in refrigerator, then broil or grill until done.

Once cooked and cooled, cube chicken.

Toss romaine hearts with grated carrots, add cubed chicken, and toss with dressing.

*Dressing
1 tablespoon soy sauce
3 tablespoons lime juice
1/4 cup olive oil
1/2 teaspoon grated ginger
1/2 teaspoon finely minced lemon grass
white pepper to taste
sugar to taste

Shake - makes 1/2 cup.

posted by DawnNYS - Finer Kitchens

 
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