Has anyone used any of those Oxygen sauces from Israel?
I see them in the stores, preserves, fruit sauces, etc.,and they have all these intriguing looking flavors. Has anyone tried these? Any suggestions about your favorites, and how did you use them?
I'm always very happy to buy Israeli products, and I've bought (and loved) their tahini, but I can't think what I would do with any of them. Dipping sauce on the side, or did you cook with them?
I bought their citrus Fusion Sauce at Pesach. Finally opened it over the summer and tried some of it as a sauce to roast chicken in. Didn't like the effect, the taste has the sort of unpleasant sharpness that citrus frozen in an airline meal has, so it's still sitting in the fridge.
If you figure out something good to use it for, do let me know.
I used the Onion and Red Wine Glaze on my chicken for shabbos, and it was GREAT. Gave nice flavor and allowed the skin to crisp up and still retain flavor. We have alos used the Tasty Mediterranean Dressing-Garlic& Olive and found it less flavorful as the other. I am eager to try the new ones when they come to my area.
I use the Mango Curry sauce very often for chicken. I pour a bottle of it on cut up chicken (one bottle is enough for two chickens), cover with foil, bake at 350 for 30 minutes and uncovered for another 30-40 minutes. Everyone loves it in my house.