crepes each.
For Bernaise Sauce:
Place shallots, tarragon, vinegar
f minutes. I do this easy and make it right in
layer onions, beef, onions, drizzle with oil, refrigerate overnight.
heat oil to bubbly, keep hot over sterno, dip beef in oil until cooked to your liking.
for horseradish sauce, mix all ingredients, refrigerate.
for garlic butter, mix all ingredients, refrigerate.
for bernaise sauce: combine vinegar, water and pepper in double boiler.
add egg yolks, stir constantly.
slowly add butter, stirring as it thickens.
add lemon juice, tarragon, salt& pepper- if sauce is too thick add a drop of water.
nd cooked through.
Tahini Sauce.
Blend or Process Tahini
To warm water add Hollandaise sauce (use a fork to blend in the powder).
Bring slowly to a simmer, stirring until the sauce thickens; use a \"Dover\" beater to smooth it if necessary.
Add a teaspoon of dried tarragon, stirring.
Just before serving, add an equal volume of sour cream, stirring.
This may be used as a hot or cold sauce.
To Make the Sauce:
Pound all the ingredients
Mix all of the ingredients.
Marinate in the refrigerator for 24 hours.
Transfer to a fondue pot and serve bubbling.
Recipe will feed several.
our favorite toppings.
Pour sauce over the mixture in pan
Prepare sauces and set
aside.
Cook noodles in boiling water to which you add
olive
oil
to prevent sticking.
When done to \"al dente\", prepare a
large
baking
pan
and place a layer of sauce, sprinkled
with
a
little Parmesan cheese and pepper. Place a layer of white sauce and repeat process until all ingredients are used, ending
with red sauce.
Bake for 20 to 30 minutes or until top
of lasagne is golden.
Let stand 5 minutes before serving.
Makes 8 servings.
Sprinkle flank steak with garlic.
Pierce steak with fork. Marinate for 3 to 4 hours.
Put under broiler with door open (very important) for 8 to 10 minutes on each side and basting with marinade sauce every 3 to 4 minutes.
Slice on diagonal (very important).
This is a melt in your mouth entree.
We love this and it is inexpensive.
Make sauce and
add
peeled and deveined shrimp last 10 minutes of cooking
time.
Serve
with crusty Italian bread or over spaghetti, if desired.
In large skillet, heat 1 tablespoon oil and brown chops.
Add water, long grain and wild rice with sauce (original recipe), reserved syrup and green onions.
Bring to a boil.
Reduce heat and simmer, stirring occasionally, 13 minutes or until pork is done.
Stir in oranges; heat through.
Heat oil in a wok or 2-quart saucepan.
Combine all ingredients in a bowl. Roll 24 balls, 1\" in diameter.
Place as many balls in the oil as possible, leaving enough room for them to float comfortably; fry over medium heat for 10 minutes, until the kofta is rich golden brown.
Drain in colander.
Place the kofta in the tomato sauce (separate recipe posted or use your own) for 5 minutes before serving.
If after sitting the kofta soaks up most of the sauce, add a little water to produce more liquid.
Serve with cooked spaghetti.
In large skillet, melt butter.
Add mushrooms and onion.
Cook 5 minutes or until tender.
Add ham and mix well.
Prepare White Sauce Base, using 1/4 cup additional milk.
Stir in Parmesan cheese.
Pour over ham mixture and heat until bubbly.
Serve over hot noodles.
Garnish with parsley and additional grated Parmesan cheese, if desired.
In a blender, combine the coconut milk, curry paste, soy sauce, sugar and peanut butter. Blend until smooth. Taste and add the salt, if desired. Taste and add more curry paste if you prefer your peanut sauce spicier.
Make stir-fry. Add enough peanut sauce to coat the vegetables, toss and stir-fry for 1 minute to heat through. Serve with steamed rice or noodles.
Or use sauce for dipping.
black pepper, sesame seeds, fish sauce and coriander in a medium
cup of the tomato sauce over each loaf.
Slice
Chop garlic and onion very fine.
Saute in little oil until golden brown.
Add tomato paste and water and simmer 2 minutes. Then add tomatoes, oregano, bay leaves, sugar, salt and pepper. In a separate pan braise pork bones and pork for 15 minutes.
Then add them to tomato sauce.
Let everything cook uncovered for 1 1/2 hours at a simmer.
Brown the ground chuck in oil.
Drain off fat and add meat to the sauce.
Cook the sauce an additional 45 minutes, skimming off the grease.
Cook pasta.
Stir ketchup, Worcestershire sauce, oyster sauce, and sugar together in a bowl until smooth.
xcept lamb and Herb Mint Sauce. Blend and pour combined ingredients