Posts Tagged ‘sweet’

I made this sauce as a glaze for a meatloaf. Yes, I know I write a lot about them. My mom makes a great meatloaf with duck sauce on top. Always build on old recipes and take them in new directions, even if they are delicious.

1. I started with Duck sauce (3/10). Good classic glaze, but not multi-dimensional.

2. Duck sauce is sweet, so something tangy may provide an appealing contrast: Dash of Apple cider vinegar

3. So far, we’ve stimulated the sweet and sour region of the mouth. For salty, I added ketchup (2/10) (Yes I know there’s lots of sugar too)

4. These are three strong flavors on the palate. Sometimes, a subtle, deep flavor can act as a backdrop for a dish, linking its elements: Molasses (2/10). It also gave the sauce a nice color.

5. What about texture? I added some canned crushed pineapple (2/10) and pineapple chunks. The acid adds brightness to the sauce and a pretty appearance.

6. Some things have no reason. We bought creamed coconut (1/10) for some drinks and had extra. I’ve been wanting to use it in some dish, yet realized that it could make the sauce really good or, possibly, a complete disaster.

The sauce turned out great. It was sweet, but not treacly (disgustingly sweet). The molasses gave it a pleasantly caramelized and roasted flavor. However, the pièce de résistance was the coconut flavor. I don’t know why, but I think the flavor and aroma is so fresh tasting.  Try the sauce and see if you can describe why the coconut makes it. I would put this on chicken, meatloaf, and maybe ribs. It would make a good dipping sauce too.

My only regret about the sauce was not making enough. Oh yeah, and not measuring my ingredients!

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I wanted to make a side dish for penne vodka. We had tons of mini sweet peppers, so I decided to stuff them. I tried to stay with the Italian theme. The peppers are sweet and soft, while the filling remains moist with the subtle flavors of wine, mushrooms, and onions. They’re light and healthy to boot.


  • 1 cup minced white onions (about half a large onion)
  • 1 cup minced baby bella mushrooms (buttons are good alternatives)
  • 1.5 cups cooked brown rice (I used leftover rice Pilaf)
  • 1 cup breadcrumbs
  • white wine
  • 1/2 lemon
  • handful of parsley, chopped
  • 2-3 tablespoons of grated parmesan cheese
  • red pepper flakes
  • oregano
  • mozzarella cheese

1. Drizzle about two tablespoons of olive oil in a pan over medium heat. Add minced garlic (smallest cut possible). Mince the onions and mushrooms and sauté. Mushrooms should be cleaned before cutting with a damp towel. Sprinkle with salt and fresh black pepper. Mix in the rice and add the wine. Add the rest of the ingredients. The pepper stuffing should be moldable, so not too wet. Preheat the oven to 400 degrees.

2. Cut the tops off the peppers and pick out the insides. Use a melon-baller or your fingers to stuff them, being sure to pack them densely. Try to lean them against each other in a casserole dish to keep upright. Add enough wine to cover the bottom. This provides continual moisture to the peppers. Scatter shredded mozzarella cheese over the tops.

3. Bake peppers with an aluminum-foil covering for 40 minutes. Take the foil off for the remaining 20 minutes so the cheese can brown.

Enjoy. The peppers won’t be the only things stuffed!

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