Mild Indian Curry Sauce

BBQ Ribs with Mild Indian Curry Sauce

BBQ Ribs with Mild Indian Curry Sauce

Ingredients 5 lbs meaty baby back ribs 1 Bottle Dulcet Mild Indian Curry Sauce Instructions 1. Rinse the ribs and pat dry with paper towels. 2. Slather the sauce generously over both sides of each rack. 3. Wrap each rack individually in aluminum foil and seal well. 4. Place racks on large baking sheets. 5. Place in 200 degree oven for 3-4 hours. 6. Reduce temperature to 170 degrees for 2-3 hours. 7. Carefully remove the ribs from the foil and add more sauce to each rack. 8. Place on heated grill, closing the lid to produce smoke and cook until slightly charred. Serves 3-6 Printer-Friendly...

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BBQ Ribs with Madras Curry Rub & Glaze

BBQ Ribs with Madras Curry Rub & Glaze

Ingredients 5 lbs meaty baby back ribs 4-5 T Dulcet Madras Curry Cooking Spice & Rub 2/3 c Dulcet Mild Indian Curry Ketchup or Mild Indian Curry Sauce Instructions 1. Rinse the ribs and pat dry with paper towels. 2. Sprinkle the rub generously over each rack and rub on with hands. 3. Wrap each rack individually in aluminum foil and seal well. 4. Place racks on large baking sheets. 5. Place in 200 degree oven for 3-4 hours. 6. Reduce temperature to 170 degrees for 2-3 hours. 7. Carefully remove the ribs from the foil and generously slather with the Curry Ketchup or Sauce. 8. Place on...

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Mild Indian Coconut Curry Shrimp

Mild Indian Coconut Curry Shrimp

Ingredients 2 T olive or canola oil 1 onion, sliced 1 red or green pepper, sliced 1 jalapeno, chopped or 1/2 t dried crushed red chilies (optional) 1 ½ lb large shrimp, shelled & deveined 1 fresh tomato, diced (optional) 3/4 c Dulcet Mild Indian Curry Sauce 1 c unsweetened coconut milk fresh lime wedges Instructions 1. Add 1 T of the oil to a skillet over medium high heat. 2. Add onion and pepper, sauté for 4 minutes. 3. Push the veggies to one side of the pan, add the second T of oil to free space in pan and add shrimp and chilies if using, cook until the shrimp just turns light pink on...

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Coconut Curry Sweet Potato Casserole (photo blog)

Coconut Curry Sweet Potato Casserole (photo blog)

You say potato, I say…..yam? Actually, as it turns out, it is rare you will find a yam in your local grocery store, and even rarer in that can labeled “yams”. Unlike sweet potatoes, yams have an inedible bark-like skin, are slimy and white inside, and can grow up to 7 feet long and 150 pounds! What you will find though are sweet potatoes galore! Red, yellow, orange, and purple on the outside, and ranging from white to deep orange on the inside. The darker orange potatoes are the ones we are most familiar with of course. They have a higher moisture content than their paler...

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Coconut Curry Sweet Potato Casserole

Coconut Curry Sweet Potato Casserole

Ingredients 2 lbs sweet potatoes, peeled and cut into large cubes 1/3 c Dulcet Mild Indian Curry Sauce 3/4 c coconut milk 3 T butter, melted Salt & Pepper to taste Caramelized topping (optional) 1 T butter, melted 2 T brown Sugar Instructions 1. Steam cubed sweet potatoes until cooked, approx. 10 minutes. 2. Use potato ricer, masher or mixer to puree until smooth. 3. Stir in butter, curry sauce and coconut milk and blend well. 4. Season with salt & pepper and serve warm as a side dish to lamb, pork or turkey. Serves 6 Caramelized topping (optional): 1. Place puree in an oiled...

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Best BBQ Ribs (photo blog)

Best BBQ Ribs (photo blog)

What is summer without getting barbecue sauce on your face, all ten fingers sticky with glaze, and bits of meat stuck in your teeth? Yes, they may be messy but boy are they worth it – barbecued ribs are the best! They also inspire fierce loyalty. Whether it’s a secret recipe, a favorite sauce, or a special spice rub, everyone has a “best ribs ever” story. We offer two variations here. The first is for the purists who maintain that ribs should be rubbed before getting sauced. Our Madras Curry Cooking Spice & Rub brings the essential rib rub components of garlic, salt and pepper...

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Mild Curry Basmati w/Currants, Apples & Peanuts

Mild Curry Basmati w/Currants, Apples & Peanuts

Ingredients 1 c basmati rice 1 c fresh tomato diced 1 c corn (fresh or frozen) ½ c currants (can be substituted with raisins) ½ c peanuts 1 granny smith apple, cut into small pieces, tossed w/ fresh lemon juice to prevent browning 1/2 c Dulcet Mild Indian Curry Sauce Instructions 1. Follow cooking directions for rice on package. 2. Allow the rice to cool slightly, fluffing it with a fork. 3. Add the remaining ingredients to the rice and toss with Dulcet Mild Indian Curry Sauce. Best served at room temperature. From our test kitchen: This flavorful salad was discovered by a friend during her...

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Maia’s Curried Tofu Pâté

Maia’s Curried Tofu Pâté

  Ingredients 2 c extra firm tofu, drained ¼ c Dulcet Mild Indian Curry Sauce 2 cloves garlic, minced 1 carrot, shredded ¼ c fennel bulb, finely chopped ¼ c cilantro, chopped sea salt Instructions 1. In a food processor, puree the tofu and garlic to a smooth consistency. 2. Place in bowl and combine with remaining ingredients. 3. Season with sea salt. Serve with crackers or naan, as a vegetable dip or on bread for a sandwich. Printer-Friendly PDF...

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Curry Dressing & Stuffing w/Apples & Cranberries

Ingredients 1 large loaf French bread, crust removed and cubed ¼ c sweet butter 1 lg sweet white onion, large dice 6 stalks celery, large dice 2 Granny Smith Apples, diced 1 c dried cranberries 2 T sherry, Madeira or calvados ½ c Dulcet Mild Indian Curry Sauce 1 c vegetable or chicken broth Instructions 1. Toast the bread cubes in a 300 degree oven until dried out, approx 30 minutes. 2. In a large skillet on medium high, melt the butter and add the onions and sauté. 3. Add the celery, sauté for a for 5 minutes. 4. Add the apples and cranberries and the sherry if using. 5. Turn heat to high...

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Curry Chicken Salad

Curry Chicken Salad

  Ingredients 1 lb cooked chicken, cut into bite size pieces 1 c diced celery ½ c diced sweet onion ½ c currants, raisins, diced apple or grapes cut into halves ½ c raw peanuts or cashews ¼ c mayonnaise ½ c Dulcet Mild Indian Curry Sauce Toasted coconut (optional) Instructions 1. Combine the chicken, celery, onion, fruit, nuts, mayonnaise and Dulcet Mild Indian Curry Sauce in a bowl. 2. Serve on a bed of greens, topped with the toasted coconut or put between two slices of fresh bread for a delicious sandwich. Serves 4 From our test kitchen: For ease, use boneless, skinless chicken...

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Baked Halibut with Onions, Cilantro and Curry Sauce

Ingredients 2 thick 6 oz fillets of halibut 1/4 c finely chopped onion 1/4 c Dulcet Mild Indian Curry Sauce 2 T fresh cilantro *Optional Additions: 1 t minced garlic 1 t minced ginger root 1 jalapeno, finely chopped Instructions 1. Place fish in a non reactive baking dish and top with onions, Dulcet Mild Indian Curry Sauce and optional ingredients if using. 2. Place baking dish on top shelf of oven and bake at 450 degrees for 10-15 minutes or until just cooked through. 3. Garnish with fresh cilantro. Serves Printer-Friendly PDF...

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Braised Greens With Madras Curry

Ingredients 2 lb bunches kale, collard greens or Swiss Chard (cut into 2″ pieces, remove thick stems) 2 T water 2 T pine nuts, toasted 2 T dried cranberries 2 T Dulcet Mild Indian Curry Sauce Instructions 1. Place greens and water in large skillet over medium high heat. 2. Cook until greens are wilted, about 5 minutes. 3. Drain off excess water. 4. Add the pine nuts, cranberries, and Dulcet Mild Indian Curry sauce and stir to heat thru. Serves 4 From our test kitchen: To toast pine nuts, place nuts in dry skillet over medium high heat, toss continuously until golden brown. Dried...

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Curry Turkey Salad

What to do with all that leftover turkey? Curry Turkey Salad, that’s what! Ingredients 1 lb cooked turkey, cut into bite size pieces 1 c diced celery ½ c diced sweet onion ½ c dried cranberries ½ c salted peanuts or cashews ¼ c mayonnaise ½ c Dulcet Curry Sauce Instructions 1. Stir the mayo to make it smooth and free of any lumps. 2. Add the Curry Sauce in a thin stream, stirring combine (the dressing will be a little in the runny side). 3. Combine the turkey, celery, onion, cranberries, nuts in a bowl and toss with curry/mayo dressing. 4. Serve on a bed of greens or put between two slices...

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