Today is Tuesday, May 22 2012 2:09 am
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| Recipe | Rating |
| Warm Poached Mackerel with Bretonne Sauce
When the mackerel is cool enough to handle, remove to a plate. Skin, lift the flesh carefully from the bones and arrange on a serving dish. Coat with the sauce and serve while still warm with a good green salad and new potatoes. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ ----- ---------- |
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| Warm Pea Shoot And Rock Shrimp Salad with Hoisin Dressing
Comments: The original recipe title as listed is "Warm Pea Shoot And Rock Shrimp Salad With Hoisin Dressing And Crispy Wontons". Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B33 broadcast 05-20-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 06-03-1998 Recipe by: Emeril Lagasse ----- ---------- |
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| Warm Lambs' Liver with Lavender And Sherry Dressing
Serve with a salad of mixed seasonal leaves, drizzle with lavender and sherry dressing and serve. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ ----- ---------- |
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| Warm Cocktail of Deep Fried Eggs with Sweet And Sour Sauce
Deep fry the eggs in the hot fat for 3-5 minutes and drain. Pour the sauce into a pan and roll the eggs in it. Cut into quarters, drizzle with the sauce, sprinkle with coriander and lime juice and serve. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ ----- ---------- |
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| Warm Champagne Dressing
oil, in a steady stream. Season with salt & pepper. Remove from the heat and use. ----- ---------- |
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| Warm Carrot Salad with Caraway Dressing
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-05-1998 Recipe by: Sara Moulton ----- ---------- |
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| Warm Applesauce with Cinnamon Sugar
sprinkled with cinnamon sugar. Yield: 4 servings. Recipe Source: St. Louis Post-Dispatch - 01-04-1999 By Marie Simmons Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com ----- ---------- |
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| Walnut Zucchini Pesto Sauce (Season's Cafe)
Cookbook: Three Rivers Cookbook III, The Good Taste of Pittsburgh, Child Health Association of Sewickley, PA..a non-profit which benefits area children (phone 1-800-624-8753). Note: books are sold in volumes #I,#II,and #III. I found them at Borders Bookstore. Recipe by: Chef Martin Thomas, Season's Cafe, Pennsylvania ----- ---------- |
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| Walnut Sauce for Pasta
and garlic. Saut‚ them gently for 2-3 minutes. Season well. Pour in the milk and the creme fraiche or fromage frais, and half of the parmesan cheese. Allow the sauce to thicken for about 3 minutes, then add the basil. 4. Drain the pasta and combine it with the sauce. Serve with the remaining parmesan. ----- ---------- |
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| Walnut And Orange Pudding with Toffee Sauce
Place sugar in a medium-sized pan with 3tbsp.water. Heat gently until sugar is dissolved then bring to boil. Boil rapidly until syrup becomes a deep caramel colour. Quickly whisk cream & butter into caramel. The sauce will go lumpy at first, but keep whisking, it will turn smooth & glossy. Stir chopped walnuts into sauce. Turn puddings out carefully onto serving plates. Serve with toffee sauce poured over orange compote & a scoop of caramel ice-cream. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ ----- ---------- |
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| Walnut And Honey Sauce
DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ ----- ---------- |
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| Vodka Sauce
NOTES : This sauce is traditionally served over thick, tubular pasta such as penne or rigatoni. Fat-free half-and-half is a new product that performs like the regular kind. Recipe by: Cooking Light Posted to fatfree digest by GwynneC@aol.com on May 5, 1999, converted by MM_Buster v2.0l. ----- ---------- |
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| Vitello Tonnato - (Veal in Tuna Sauce)
Remove veal from stock (reserve stock for another use). Cut veal into thin slices and arrange them, overlapping slightly, on a serving platter. Coat veal with sauce and serve any remaining sauce alongside. This recipe yields 6 to 8 servings. Source: "TASTE with David Rosengarten - (Show # TS-4723) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-02-1999 by Joe Comiskey - joecomiskey@netzero.net" Recipe by: David Rosengarten ----- ---------- |
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| Vinho De Ahlos
(grandma would go up to 5 days as I recall). We bbq'd the meat and it was just terrific. Recipe by: Alice Montis Posted to KitMailbox Digest by Pat Hanneman |
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| Vinaigrette Dressing (Cafe Croissant)
restaurant. Take 1-1/2 cups of the above vinaigrette and add to it 1/4 cup of grated Parmesan cheese. Stir it up. Makes 1-3/4 cups. from Cafe Croissant, 215 SW 5th Street, Corvallis, Oregon. "Cooking at the Cafe", by Francie O'Shea, 1992, page 25. ISBN: 0-9634342-0-9. Per serving: 1107 Calories (kcal); 109g Total Fat; (85% calories from fat); 3g Protein; 39g Carbohydrate; 0mg Cholesterol; 2513mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fruit; 21 1/2 Fat; 2 Other Carbohydrates Recipe by: Cafe Croissant, Corvalis, Oregon ----- ---------- |
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| Vinaigrette Dressing
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| Vietnamese Pineapple-Shrimp Sauce
pineapple juice, and bring to a boil. 2. Stir in the fish sauce, chili sauce, lime juice, pepper, sugar and cilantro, and bring to a boil. Reduce heat, and simmer until sauce is thick and richly flavored, 3 minutes. If desired, add pinch of salt or dash of chili sauce. Puree sauce in a food processor. Serve at room temperature. Yield: 2 cups. Posted to bbq-digest by "Loren D. Mendelsohn" |
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| Vietnamese Dressing
Recipe by: Asian Noodles - Nina Simonds Posted to EAT-LF Digest by KSBAUM@aol.com on Feb 15, 1999, converted by MM_Buster v2.0l. ----- ---------- |
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| Viet-Acadian Salsa
Now, about 5 minutes before the salsa is done, fry the reserved garlic in a little oil until it is crispy and golden. Remove the salsa from heat, add the fried garlic with one tablespoon of sugar, and stir occasionally until the salsa cools (stops steaming). This should keep for between 1 and 2 weeks at 40 degrees F. The recipe makes between 1.5 and 2 quarts of salsa. Recipe by: EAT-L - Tom Solomon SOLOMON@ALISON.SBC.EDU ----- ---------- |
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| Very Low-Fat Sun-Dried Tomato Dressing (0 Points)
NOTES : sigatress@attcanada.net sent this to the Low-fat recipes digest and with her permission I am sharing this recipe with you. Recipe by: sigatress@attcanada.net Posted to EAT-LF Digest by "Helen Deacey" |
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| Vermicelli With Chunky Vegetable Sauce
paste, garlic salt, sugar, lemon juice, basil, oregano, Italian seasoning, and pepper. Stir until tomato mixture comes to a boil, about 5 minutes, and then cover and simmer for 10-15 minutes.. Serve Chunky Vegetable Sauce over pasta. Serve sprinkled with Parmesan cheese if desired. Recipe by: Karen C. Greenlee Posted to MasterCook Digest by "Karen C. Greenlee" |
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| Vermicelli with Ancho Chile Sauce
servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6317 broadcast 12-10 1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-11-1996 Recipe by: Susan Feniger and Mary Sue Milliken ----- ---------- |
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| Verges' Red Mullet with Watercress Sauce - My Way
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2230 broadcast 08-12-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 10-17-1996 Recipe by: Emeril Lagasse ----- ---------- |
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| Veracruz Sauce (Salsa Ala Veracruzana)
marjoram and Mexican oregano. Cook, partially covered, until thickened, about 30 minutes. Add salt to taste. Remove and discard fresh herbs and bay leaves, if using. Yields 3 to 3 1/2 cups. Each tablespoon: 17 calories; 19 mg sodium; 0 cholesterol; 1 gram fat; 1 gram carbohydrates; 0 protein; 0.16 gram fiber. Recipe Source: Los Angeles Times - 10-21-1998 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com ----- ---------- |
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| Venison with Chocolate Sauce
and roast in the oven for 4-5 minutes. Remove and set aside to rest. At this stage, the venison should be slightly pink inside. Reheat the cabbage mixture and the reserved uncreamed vegetables separate. Gently reheat the sauce, being careful not to let it boil or it will separate. Spoon the cabbage mixture onto warmed plates. Slice the venison steaks and arrange around the meat. Nappe the meat and vegetables with sauce and serve. Per serving: 334 Calories (kcal); 19g Total Fat; (50% calories from fat); 5g Protein; 37g Carbohydrate; 41mg Cholesterol; 295mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 6 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates ----- ---------- |
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| Venison with Chocolate Sauce
from the pan and set aside in a warm place to rest. Add the diced vegetables to the pan and caramelise for 2-3 minutes, pour the red wine and port into the pan and reduce by 2/3, add the stock and reduce by half then finish with the chocolate, salt and plenty of black pepper. Carve the venison then serve on top of the parsnip pur‚e with the sauce and garnish around. Per serving: 726 Calories (kcal); 62g Total Fat; (78% calories from fat); 6g Protein; 33g Carbohydrate; 147mg Cholesterol; 404mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 12 Fat; 0 Other Carbohydrates ----- ---------- |
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| Venison Steaks with Redcurrant Sauce
minute. Add the remaining vegetables and simmer for a further 1-2 minutes. Drain thoroughly and arrange in small piles on each plate. Cut the venison into 1cm ( 1/2") slices and arrange round the vegetables. Serve with the sauce. NOTES : Venison is lean and tender and is at its best when cooked simply. You can buy it as steaks or in packs of diced meat. In this recipe the pan juices are used to make a delicious sauce. ----- ---------- |
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| Venison Steaks with Quince Sauce
David Allan DTurkee@aol.com rec.hunting Posted to MM-Recipes Digest by "Rfm" |
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| Venison Steaks with Mustard Marinade
Per serving: 68 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 15g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates ----- ---------- |
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| Venison Steaks with Mushroom Game Sauce
STEAKS: Do not overcook the venison here. It should be done no more than medium rare in the center. This preparation does not require marinading, because the tenderness of the loin meat. Serve with quick-sauteed potatoes with dill sauce, and Stag's Leap Cabernet. 1. Pound the steaks to 1/2-inch thickness. Sprinkle lightly with the juniper berries and salt. 2. Saute the steaks with the butter for about 3 minutes on each side. The meat should be done no more than medium rare. 3. Heat the wild mushroom game sauce, adjust for salt, pour over the steaks, and serve. Recipe by: plgold@ix.netcom.com (Pat Gold) Posted to MM-Recipes Digest by "Rfm" |
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