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On the Side / Sauces |
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| Recipe | Rating |
| Wok Fried Tempura Ahi with Shoyu Mustard-Butter Sauce
the reduction sauce to a simmer. Whisk in enough mustard to desired taste. Whisk in the butter. To assemble, spoon the sauce in the center of the plate. Pile the relish in the center of the sauce. Slice the tempura ahi and lay them directly on top of the relish. Garnish with parsley. This recipe yields 4 servings. Comments: The original recipe title as listed is “Wok Fried Tempura Ahi With Shoyu Mustard-Butter Sauce And Tomato-Ginger Relish”. Recipe Source: EMERIL LIVE with Emeril Lagasse - Adapted from the New Cuisine of Hawaii Cookbook From the TV FOOD NETWORK - (Show # EM-1A09 broadcast 03-06-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-26-1997 Recipe by: Emeril Lagasse ----- ---------- |
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| Winter Tomato Sauce
PER CUP: 74 CAL.; 2G PROT.; 3G TOTAL FAT (0 SAT. FAT); 11G CARB.; 0 CHOL.; 17MG SOD.; 2G FIBER By Kathleen |
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| Winter Tomato Sauce
until thickened. Discard bay leaf. Sauce may be made 2 days in advance and kept covered and chilled. Makes 6 cups. Gourmet February 1994 ----- ---------- |
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| Winter Banana Pudding with Caramel Sauce
Combine 75g butter and 1/4 cup brown sugar in a small saucepan. Cook over a low heat, stirring, until the butter melts. Stir in 1 cup cream and bring just to boiling point. Remove from the heat and add 1/2 cup NESTLE White Melts. Stir until the sauce is smooth. Serve hot. ----- ---------- |
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| Wild Mushroom Sauce
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 03-30-1998 Recipe by: David Rosengarten ----- ---------- |
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| Wild Mushroom Sauce
# CR-9629 broadcast 08-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-02-1996 Recipe by: John Ash ----- ---------- |
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| Wild Mushroom Custard with Asparagus-Truffle Sauce
in a water bath. For Plating: In a large pasta bowl, ladle in the asparagus sauce. Place one custard in the middle and garnish with asparagus spears, truffle oil and fresh truffle slices. This recipe yields 4 servings. Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B07) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-29-1999 by Joe Comiskey - jcomiskey@krypto.net" Per serving: 877 Calories (kcal); 54g Total Fat; (52% calories from fat); 24g Protein; 84g Carbohydrate; 537mg Cholesterol; 186mg Sodium Food Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 6 1/2 Vegetable; 0 Fruit; 9 1/2 Fat; 0 Other Carbohydrates Recipe by: Ming Tsai ----- ---------- |
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| Wild Mushroom And Madeira Sauce
minutes, letting it brown. Add the mushrooms and simmer for 30 minutes, until tender. Mix the cornflour with the Madeira and shoyu, and add to the mushroom mixture. Bring to the boil to thicken slightly. Season to taste. ----- ---------- |
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| Wild Duck with Port Wine Sauce
NOTES : Wild duck has a superb flavour, far superior to farm duck. The Scots like to hang them to give them a 'gamy' flavour, about a week before cooking in cold weather; three days if warmer, when a greenish tinge on the thin skin of the belly will be seen, but this is optional. This recipe can be used for widgeon or teal, and as they are smaller, they will only need half the cooking time. All game birds should be thoroughly washed in cold running water; dry carefully; do not overcook. Remember, older birds can be quite tough. You may need to add thin sheets of pork fat over the bird if it is very lean; do not overcook. ----- ---------- |
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| Whole Wheat Spaghetti with Duck Sauce
Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Transfer pasta to large bowl. Spoon half of duck sauce over pasta. Toss pasta briefly to coat. Spoon remaining duck sauce over. Sprinkle with Parmesan cheese and serve. Serves 6. Bon Appetit May 1995 Per serving: 6319 Calories (kcal); 563g Total Fat; (82% calories from fat); 196g Protein; 75g Carbohydrate; 1960mg Cholesterol; 1407mg Sodium Food Exchanges: 0 Grain(Starch); 26 Lean Meat; 12 Vegetable; 0 Fruit; 98 1/2 Fat; 0 Other Carbohydrates ----- ---------- |
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| Whole Crispy Brook Trout with Mango-Pineapple Sauce And Spic
Check for seasoning. This recipe yields 4 servings. Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1A40) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-27-1999 by Joe Comiskey - jcomiskey@krypto.net" Per serving: 404 Calories (kcal); 5g Total Fat; (11% calories from fat); 6g Protein; 85g Carbohydrate; 1mg Cholesterol; 6mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fruit; 1/2 Fat; 0 Other Carbohydrates Recipe by: Ming Tsai ----- ---------- |
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| Whiting with Orange Sauce
5. Pour over the orange sauce, and serve. NOTES : Whiting is one of the least expensive fish and is available for most of the year. It has a well-flavoured, creamy flesh which blends well with other strong flavours. ----- ---------- |
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| Whitefish with Filbert And Lemon Sauce
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 04-24-1991 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-12-1995 Suggested Wine: Chardonnay Recipe by: Jeff Smith ----- ---------- |
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| White Wine Pasta Sauce with Chicken
I made this up in class one day, and haven't had the time to play with it since, so any suggestions, or ideas would be gladly accepted. Per serving: 1015 Calories (kcal); 39g Total Fat; (37% calories from fat); 74g Protein; 70g Carbohydrate; 249mg Cholesterol; 2715mg Sodium Food Exchanges: 3 Grain(Starch); 7 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates ----- ---------- |
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| White Sauce - Medium
Recipe by Mangia! ----- ---------- |
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| White Sauce
~or- MAD-SQUAD@prodigy.net 10-20-1998 Recipe by: Michele Urvater ----- ---------- |
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| White Chocolate Sour Cream Sauce
Per serving: 796 Calories; 53g Fat (55% calories from fat); 10g Protein; 89g Carbohydrate; 18mg Cholesterol; 80mg Sodium Posted to CHILE-HEADS DIGEST V3 #, ----- ---------- |
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| White Chocolate Mousse with Dark Chocolate Sauce
Bring remaining 6 tablespoons cream and remaining 2 tablespoons corn syrup to simmer in heavy small saucepan over high heat. Reduce heat to low; add bittersweet chocolate and stir until melted and smooth. Cool to room temperature. Spoon enough sauce over each mousse to cover completely. Garnish with mint, if desired. Posted to JEWISH-FOOD digest by "Deborah Altman" |
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| White Chocolate Caramel Sauce
14 grams carbohydrates; 0 protein; 0 fiber Recipe Source: Los Angeles Times - 04-14-1999 Recipe from Amy Pressman, who founded the Old Town Bakery in Pasadena, CA Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net ----- ---------- |
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| White Asparagus with Orange-Butter Sauce
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 93 Calories (kcal); trace Total Fat; (1% calories from fat); 2g Protein; 24g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart ----- ---------- |
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| Whisky Sauce
The sauce can be kept in a tepid bain marie for up to 15 minutes. NOTES : A delicious sauce for any oily fish dish, especially good with Grilled Salmon. See also Watercress Sauce. ----- ---------- |
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| Whisky Sauce
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| Whiskey Sauce
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-24-1996 Recipe by: Emeril Lagasse ----- ---------- |
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| Western Hot Sauce
In saucepan, combine all ingredients. Bring mixture to a boil; reduce heat and simmer uncovered for 10 minutes, stirring once or twice. Discard bay leaf. Use to baste hamburgers or ribs last 15 minutes of grilling. ----- ---------- |
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| Western Barbecue Sauce
the TV FOOD NETWORK - (Show # GR-3630 ) Recipe by: Bobby Flay and Jack McDavid ----- ---------- |
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| West Coast London Broil And Cinderella Sauce
to desired temperature. Combine all ingredients for the sauce and arrange meat on a serving dish. Top with a dollop of Cinderella Sauce and serve immediately. Garnish with a sprig of fresh dill. Recipe by: Mike Armintrout ----- ---------- |
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| Wauhatchie Stump Jumper's Yellow Carolina Sauce:
Don Martin Posted to bbq-digest by "Jeff D. Wheeler" |
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| Watercress Sauce
NOTES : A delicious sauce for any oily fish dish, especially good with Grilled Salmon. See also Whisky Sauce. ----- ---------- |
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| Warm Venison Salad with Cumberland Sauce
Gently warm the Cumberland Sauce in a small pan. Place a few leaves of lamb's lettuce around the edge of 4 plates. On each plate, place a spoonful of potatoes centrally, then put 1-1 1/2 slices of twisted venison on top. Add the beans, season to taste, then drizzle warm Cumberland Sauce over the top. Serve immediately. NOTES : Serves 4 as a starter.Smoked wild venison has a wonderfully rich flavour and can be used in a variety of dishes in place of smoked salmon or Parma ham. ----- ---------- |
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| Warm Tomato-Pepper Sauce, California Style Pasta
Protein; 36g Carbohydrate; 4mg Cholesterol; 132mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Recipe by: California Tomato Commission (July 1996) http://www.tomato ----- ---------- |
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