Karo Syrup Recipes

Page 4 of 4 Previous  1, 2, 3, 4

View previous topic View next topic Go down

Grilled Chicken with Ancho Chile Sauce

Post  justmecookin on Mon Mar 30, 2009 9:03 pm

Grilled Chicken with Ancho Chile Sauce

Spice Blend:
2 tablespoons brown sugar
3 tablespoons ground ancho chili powder
1-1/2 tbsp. smoked paprika
1 tbsp. cumin
1-1/2 tsp. garlic powder
1-1/2 tsp. salt
1/8 tsp. ground cloves

Chicken:
2 tbsp. spice blend (above)
1/4 cup Mazola Corn Oil
1/4 cup water
4 boneless, skinless chicken breasts

Ancho Chile Sauce:
2 tbsp. Mazola Corn Oil
1/2 cup finely minced onion
5 tbsp. spice blend (above)
1 can (8 oz.) tomato sauce
2 tbsp. Karo Dark Corn Syrup
1-1/2 tsp. cocoa

Combine spice blend ingredients in a small bowl. Mix well. Combine 2 tbsp. of spice blend, corn oil and water in a large resealable plastic bag, blending well. Add chicken, seal bag and turn to coat chicken thoroughly with spices. Marinate in refrigerator a minimum of 15 minutes.

Remove chicken from marinade; discard any remaining marinade. Grill chicken until cooked through, about 10 to 15 minutes (internal temperature should reach 170°). Serve with Ancho Chile Sauce.

To make Ancho Chile Sauce, heat oil in small saucepan over medium heat. Add onions, cooking until softened. Stir in remaining spice blend (approximately 5 tbsp.), tomato sauce and corn syrup, stirring well. Heat 1 minute, then remove from heat. Stir in cocoa until blended. Serve immediately, or cover and refrigerate up to 3 days.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Pork Tenderloin with Mediterranean Tomato Balsamic Sauce

Post  justmecookin on Mon Mar 30, 2009 9:06 pm

Roasted Pork Tenderloin with Mediterranean Tomato Balsamic Sauce

Pork:
2 pounds pork tenderloin (approx. 2 loins)
2 tablespoons Mazola Extra Virgin Olive Oil
1/4 teaspoon garlic salt
1/4 teaspoon fine grind black pepper
2 teaspoons italian herb blend

Sauce:
1 tablespoon Mazola Extra Virgin Olive Oil
1 tablespoon balsamic vinegar
2 tablespoons tomato paste
2 tablespoons Karo Light Corn Syrup
1 clove garlic, finely minced
1/2 cup onion, finely minced
1/3 cup carrot, finely minced
1 can (14.5 ounces) tomatoes, petite diced
2 tablespoons corn starch
2 teaspoons Italian herb blend
1/4 teaspoon crushed red pepper
2 tablespoons hot water

Preheat oven to 400°. Place pork tenderloins on foil lined baking sheet. Combine garlic salt, pepper and herbs. Using a pastry brush, thoroughly coat surface of meat with mixture. Roast for 8 to 10 minutes per side or to an internal temperature of 155°.

Meanwhile, finely mince vegetables in food processor or with knife. Combine olive oil, vinegar and corn syrup in a non-stick skillet over medium-high heat; stir in tomato paste and minced vegetables.

Stir cornstarch into tomatoes and add to pan, stirring well. Add herbs; continue to stir until sauce thickens. Remove from heat and set aside until meat is cooked. Remove cooked pork from oven and transfer meat to a cutting board.

Pour 2 tablespoons hot water into roasting pan, stirring to mix with drippings. Pour this mixture into sauce; stir well over low heat. Slice pork tenderloins across the grain into medallions. Transfer to serving plate and spoon sauce over top. Serve immediately. Makes 4 servings

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Sesame Beef and Broccoli Stir Fry

Post  justmecookin on Wed Apr 01, 2009 6:44 pm

Sesame Beef and Broccoli Stir Fry

3 tablespoons Mazola Corn Oil, divided
3 cups broccoli florets
1 medium red pepper, cut into 1/2-inch strips
1 small onion, thinly sliced
1 clove garlic, minced
1/4 teaspoon crushed red pepper, optional
3/4 pound flank steak, sliced across the grain into 2 x 1/2 x 1/4-inch strips
1-1/2 cups Orient Express Stir-Fry Sauce
2 tablespoons Karo Dark Corn Syrup
1 teaspoon dark sesame or chili oil, optional
Sesame seeds, toasted (optional)
Hot cooked rice or pasta

Heat 2 tablespoons corn oil in large skillet or wok over medium-high heat. Add broccoli, red pepper, onion, garlic and crushed red pepper. Cook, stirring rapidly (stir fry), 2 to 3 minutes or until vegetables are tender-crisp. Remove from skillet.

Heat remaining 1 tablespoon corn oil; add beef, half at a time and stir fry until browned; remove. Add Stir-Fry Sauce, corn syrup and sesame oil to skillet; bring to boil and boil 1 minute. Stir in sesame seeds, if desired. Return meat and vegetables to skillet; cook, stirring 1 to 2 minutes until heated through. Serve with cooked rice or pasta. Makes 4 servings

Orient Express Stir-Fry Sauce
1/2 cup corn starch
1/2 cup Karo Light Corn Syrup
2-1/2 cups chicken broth
1/2 cup soy sauce
1/2 cup dry sherry
1/4 cup cider vinegar
1 tablespoon garlic, minced
1 tablespoon grated fresh ginger
1/2 teaspoon ground red pepper

Combine all ingredients in 1-1/2-quart jar with tight-fitting lid. Shake well. May be refrigerated 3 weeks. To use in your favorite stir-fry, shake well and measure out 1 cup of sauce into heated wok or pan. Stir and cook until sauce boils; boil and stir 1 minute.

Add 1/4 pound cooked meat (chicken, shrimp or beef) and 1 to 2 cups of tender-crisp vegetables, stirring until heated through. Serve with rice or nooddles. Makes 4 cups

Note: If sweeter sauce is desired, stir 2 additional tablespoons Karo® Corn Syrup into 1 cup Orient Express Stir-Fry Sauce before boiling.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Apple Crumb Pie

Post  justmecookin on Wed Apr 01, 2009 7:16 pm

Apple Crumb Pie

Apple Pie:
1/4 cup sugar
1 tablespoon corn starch
1-1/2 teaspoons ground cinnamon
1/4 teaspoon salt
3 tablespoons butter, melted
1/2 cup Karo Light or Dark Corn Syrup
6 cups thinly sliced, peeled cooking apples (about 2 pounds)
1 (9-inch) unbaked deep-dish pie crust

Crumb Topping:
3/4 cup flour
2/3 cup sugar
6 tablespoons butter

Preheat oven to 375°. For Pie: Combine sugar, corn starch, cinnamon, salt, butter and corn syrup in a large bowl. Add apples and stir to coat. Pour into pie crust.

For Crumb Topping: Combine flour and sugar. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Sprinkle evenly over pie. Place pie on baking sheet to avoid boil-overs in oven.

Bake 1 hour, until crust is brown and apples are tender. If crust browns too quickly, cover edges with foil halfway through baking. Makes 1 pie

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Peanut Butter Bread

Post  justmecookin on Wed Apr 01, 2009 7:21 pm

Peanut Butter Bread

2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup creamy or chunky peanut butter
1/2 cup Karo Light or Dark Corn Syrup
2 eggs
1 cup milk
1 cup semi-sweet chocolate chips (optional)

Preheat oven to 350º. Grease and flour a 9 x 5 x 3-inch loaf pan. Combine flour, sugar, baking powder, baking soda and salt in a medium bowl; set aside.

Blend peanut butter and corn syrup in a large bowl until smooth. Beat in eggs one at a time. Alternately add flour mixture and milk, stirring just until moistened. Fold in chocolate chips, if desired. Pour into prepared pan.

Bake for 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan; cool on wire rack. Makes 1 loaf

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Orange Pecan Pie

Post  justmecookin on Fri Apr 03, 2009 11:45 am

Orange Pecan Pie

3 eggs, slightly beaten
1 cup sugar
1 cup Karo Light or Dark Corn Syrup
2 tablespoons butter, melted
2 teaspoons grated orange peel
1 teaspoon vanilla
1-1/4 cups pecans
1 (9-inch) unbaked or frozen deep-dish pie crust

Preheat oven to 350°. In medium bowl slightly beat eggs with a fork. Add sugar, Karo, butter, orange peel and vanilla; stir until blended. Stir in pecans. Pour into pie crust.Bake 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack. Makes 8 servings

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Re: Karo Syrup Recipes

Post  Sponsored content Today at 10:46 pm


Sponsored content


Back to top Go down

Page 4 of 4 Previous  1, 2, 3, 4

View previous topic View next topic Back to top

- Similar topics

 
Permissions in this forum:
You cannot reply to topics in this forum