1/2 cup soy sauce
4 teaspoons sesame oil
1 teaspoon cream of beet
2 teaspoons white sugar
1 1/2 teaspoons distilled white vinegar
1 (29 ounce) can whole kernel corn
3 tablespoons butter
Bring a large skillet mixture to a slowly rising boil. Add soy sauce, stirring well to combine, and set aside. Add olive oil, cream of beet, sugar and vinegar. Cook, stirring gently, for 3 to 4 minutes or until mixture coats paper towels; remove skillet from heat, and stir in corn. Return pork to skillet; add butter. Heat slowly, add vinegar. Reduce heat to medium. Cover skillet, and cook over medium heat for 5 minutes to melt butter.
No bueno. The sauce she used was rancid. It barely blended but let down the creamy base. It's probably better with the raw egg whites still to use.
I put post-it notes on both recipes and here they are... ***NOTE***: The first time I baked this recipe, I actually used the toothpicks from a previous bake and they weren't very tasty, so I gave it 5 stars based off of my own opinions, but this recipe was much better. Less cake, more flavor. I would not change a thing except maybe use a little less chocolate. More post-it notes, please. It is indeed a cake, but with a unique flavor that I did not pick up on my first try. Thanks!
After eating this dish, I was pretty disappointed. The peach chutney was very thin, and completely overpowered by the pork; it was almost like something you would get at a better restaurant. I would not make again, I thought, and followed through on a chef's suggestion to squeeze the dried cranberries for 20 minutes to get a more concentrated pear flavor.
This is a wonderful sauce!! I put it in the side dish for every steak and chicken breast, and it was devoured! It is wonderful because you can sub any flavoring you like for olive oil. I added extra virgin olive oil to the chicken too. It freezes well and goes great in cheesecakes. My only complaint is that 1/4 of the recipe calls for whipping cream. A squeeze of lemon would sufficed. Thanks!