>Saute the chicken fillets for 4 to 6 minutes
n plates and spoon sauce over.
For the Madeira Sauce: In a medium
Madeira Sauce:
*This can be prepared
Drain and keep warm.
For the sauce, heat 1 tbsp oil
br>Bake at 350 degrees for 60 to 70 minutes or
eated oven 180c for 15-20 Min's for medium rare-medium
he fillets over high heat for 1 minute per side.
0 minutes before slicing.
For the sauce, return the saute 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.
reserve the other half for the sauce.
Chop fish fillets roughly
dd celery salt, salt, hot sauce, and eggs. Pulse until smooth
Make sauce and
add
peeled and deveined shrimp last 10 minutes of cooking
time.
Serve
with crusty Italian bread or over spaghetti, if desired.
nly need 1/2 the recipe for the sauce, or make only 1
n the beer and mix for a minute or so.
he 1/2 cup pecans for the crust in a food
For the sauce:.
In a medium bowl,
For the polenta, bring stock and
For Chimichangas: Place 1 candy bar
See recipe for Brown Sauce.
Dissolve bouillon cube in boiling water.
Mix in Brown Sauce, parsley and lemon juice.
Add butter and season with salt and pepper to taste just before serving.
Mix the meats together very well.
Mix egg, milk and cracker crumbs together; add to meat mixture and blend thoroughly.
Place mixture in a bread pan and bake at 350F for 45 to 60 minutes.
For the sauce: Place horseradish in a small saucepan.
Add flour, salt, paprika and butter; pour in cream and cook until thick and smooth stirring constantly.
Remove from heat, pour over egg yolk, stirring constantly and return to saucepan; cook for 30 seconds.
Serve at once.