Remove from the pan.
Brown Sauce.
In the same heavy
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.
Rinse kraut well in cold water; drain.
Add brown sugar and caraway seed and mix well with fork.
Let stand at room temperature while making brown sauce.
Add 3/4 cup of brown sauce to kraut; mix well.
Put in 8 x 8 x 2-inch dish.
Dot with oleo. Bake at 350\u00b0 for about 1 hour, stirring after 30 minutes.
ix, parsley, pepper and chili sauce.
Add 1 slightly beaten
ith flour and brown in butter.
To make brown sauce, melt the
Start the sauce:
Put oil in bottom of pre-heated sauce pot and
epper for a smoky version of the sauce. Play with it!
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.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
ith 1 tbs or so of Tiger sauce.
Dash it with
etchup,brown sauce,sugar,chinese 5 spice,soy sauce and cup of water in
o according to your recipe.
Dipping Sauce -- Just puree everything in
Mix ketchup, brown sauce, soy sauce, golden syrup, and vegetable oil together. That's your sauce.
Sauce can be used for marinades, dipping, and barbecues.
I use 1/2 of the mixture for a family of 4.
Can be made and bottled.
In a heavy saucepan melt 3 tablespoons of the butter over medium heat.
When bubbly add shallots and saute 3 minutes.
Add brown sauce, red wine and truffle.
Bring to a slow simmer and cook, occasionally swirling pan, until sauce reduces in half.
Remove from heat, swirl in remaining tablespoon butter and season to taste with salt and pepper.
Serve immediately with squab, lamb, beef or veal.
URING COOKING.
For the sauce, combine the wine, clove, nutmeg
In a medium saucepan over low heat, mix the ketchup, brown sauce, lemon juice, balsamic vinegar, white vinegar, and Worcestershire sauce. Blend in the brown sugar and dry mustard until dissolved. Simmer 10 minutes, until thickened. Remove from heat, and allow to cool before using on meats as desired.
Cook shallots in red wine until reduced to 1/4 the original quantity.
Add 1 cup of bordelaise sauce and mix gently for 10 minutes.
Have ready a beef marrow bone which the butcher has split so that the marrow can be removed easily.
Cut the marrow in small dices; poach it in boiling salted water for 1 or 2 minutes and drain.
Just before serving, add 2 tablespoons of this beef marrow and 1/2 teaspoon chopped parsley.
In a large bowl, combine tomato sauce, brown sauce, chili sauce, Worcestershire sauce, soy sauce and cola beverage. Place meat into marinade and turn to coat both sides. Cover and refrigerate overnight.
Saute onions in butter; stir in and saute mushrooms.
Add wine.
Simmer until reduced to half.
Add tomato sauce and brown sauce.
Cook 5 minutes; season and add parsley.
Combine first 6 ingredients.
Add a couple drops of Tabasco sauce to taste, plus salt and pepper as desired.
Shake to mix. Refrigerate after using.
Will keep well.