Today is Tuesday, May 22 2012 3:56 pm
On the Side / Sauces |
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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 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 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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| 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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| 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 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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| Venison Steaks with Fiery Red Chile Sauce
Remove the sauce from the heat and pass it through a fine sieve to remove the herb leaves and berry skins. Heat coals in an open grill to a fiery hot temperature. Brush each steak on both sides with the olive oil and season with salt and pepper. Place the steaks on the grill and cook about 3 minutes, until they have charred marks. Rotate. Posted to CHILE-HEADS DIGEST by Shantihhh@aol.com on Dec 17, 1998, ----- ---------- |
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| Venison Rissoles with Redcurrant Sauce
Heat the oil in a frying pan add the rissoles and fry for 8-10 minutes. Drain on absorbent kitchen paper and keep warm. Meanwhile, heat all the sauce ingredients in a pan until the liquid stage. Serve poured over the rissoles. NOTES : An ideal supper meal to serve with either pappardelle or rice. ----- ---------- |
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| Venison Chops with Fruit Sauce
Brush chops with olive oil and grill following pack instructions. Whisk the butter into the sauce, season and add the prunes and raisins simmer for a further 4-5 minutes. Serve immediately sprinkled with freshly chopped parsley. NOTES : Venison with a traditional fruity sauce, ideal to serve with new potatoes and vegetables.NoteThis recipe requires overnight marinating. ----- ---------- |
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| Veloute Sauce
~or- MAD-SQUAD@prodigy.net 07-29-1998 Recipe by: Emeril Lagasse ----- ---------- |
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| Veloute
NOTES : Fumet is the cooking liquid of the food you are making the sauce for. Recipe by: ELLE, fiches de cuisine Posted to KitMailbox Digest by J Pellegrino |
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| Veggie Balls in Barbecue Sauce
Cook 5 minutes or until thoroughly heated, stirring frequently. 18 servings TIP: To make ahead, prepare veggie balls in sauce as directed above. Place in covered container; refrigerate. To reheat, place in microwave-safe bowl; microwave on HIGH until thoroughly heated, stirring occasionally. Posted to MM-Recipes Digest by "Paula M. Wachter" |
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| Vegetarian Chilli Sauce
low heat, covered, for 30 minutes. 3. Add the beans and simmer for a further 5 minutes. 4. Serve with freshly cooked pasta. NOTES : This sauce is exceptionally easy to make and the ginger gives it a special flavour. Serve with tortelloni or fusilli tricolori. ----- ---------- |
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| Vegetables in Spicy Cream Sauce
stir-fry 3 minutes. Add water, raisins, salt, cayenne, cream sauce and remianing 1/2 cup half and half. Bring to boil. Reduce heat, cover and simmer until vegetables are tender, about 12 minutes. Discard cinnamon stick. (Can be prepared 2 days ahead. Cool, cover and refrigerate. Rewarm before serving.) Garnish with cilantro and serve. Serves 4. Bon Appetit November 1991 ----- ---------- |
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| Vegetable-Tomato Sauce
2. Cover and cook on the low heat setting about 7 hours. 3. Stir in the fresh basil. Season with salt and pepper to taste. the zucchini, tomatoes, Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton ----- ---------- |
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| Vegetable Turnovers with Gorgonzola Sauce
To make the egg wash, whisk together the egg white and water. Using a pastry brush, coat the top of the turnovers with the egg mixture. Place the turnovers on the prepared baking sheet and place the pan in the oven. Bake for about 20 minutes, or until golden brown. Meanwhile, prepare the sauce. Place the wine, garlic, and shallots in a medium saute pan over high heat and reduce until about 1/4 cup of liquid remains. Add the cream and reduce again over high heat until about 1/2 cup liquid remains and the sauce is thickened. Add the Gorgonzola. Season to taste with salt and pepper. Remove the turnovers from the oven, and let them cool for a minute on the baking sheet. Using a metal spatula, transfer the turnovers to a serving platter or individual plates. Pour the sauce over the top and serve hot. Per serving: 1113 Calories (kcal); 80g Total Fat; (68% calories from fat); 16g Protein; 68g Carbohydrate; 161mg Cholesterol; 640mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 15 1/2 Fat; 0 Other Carbohydrates ----- ---------- |
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| Vegetable Turnover with Roasted Tomato Sauce
down on edges and seal shut. Brush tops of turnovers with egg wash and cut 3 diagonal slits in the top of each turnover. Place turnovers on a baking sheet lined with parchment paper and bake in preheated oven for about 20 to 25 minutes, or until tops are golden. To serve, spoon warm Roasted Tomato Sauce onto plates, cut warm turnovers in half and place on plates. This recipe yields 4 to 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6331 broadcast 12-04 1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-07-1996 Recipe by: Susan Feniger and Mary Sue Milliken ----- ---------- |
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