|Good Wine Guide 2001|
|by Robert Joseph|
A combined buyer's guide and A-Z encyclopedia. Here is the idea introduction for anyone interested in developing an appreciation for fine wine.
Results 1 - 10 of 41 for blackberry sauce
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Cut chicken breasts ... chicken before adding sauce. Pour sauce ... in a separate pan and heat. Pour over chicken and stir to coat right before serving.
When using frozen ... seeds. Cool. Drizzle sauce over vanilla ice ... may substitute raspberries and currant jelly, or strawberries and strawberry jelly.
Boil together sugar ... Remove from heat. Add beaten egg and stir until cool. Put generously between layers, allowing time for them to absorb the sauce.
Combine butter and cornstarch in saucepan. Add sugar, salt, orange juice and blackberries. Cook over low heat, stirring constantly until thick. Be ...
Reduce the red ... and add to the same. Thicken the same with a cornstarch-water mixture to the desired consistency and adjust seasoning. Strain the sauce.
Mix all together in zip-lock bag. Add any pork and marinade for at least 4 hours. This makes the most moist and tender grilled pork tenderloin you ...
1. Combine Jello ... 2. Add cranberry sauce. 3. Chill ... chopped walnuts, diced celery and port wine. 5. Pour into mold and chill until ready to serve.
Prepare gelatin according ... partially set, mix in cranberry sauce, pineapple, celery and nuts. Refrigerate about 2-3 hours until set completely. Serves 6-8.
Cream sugar and butter. Beat in eggs. Add sifted dry ingredients, blackberries, and milk. Mix well. Turn into 8 x 13 inch pan. Bake at 350 degrees ...
Cream butter and ... with a White Sauce. Heat 4 ... Stir in vanilla, remove from heat and pour over pudding. May also be used on cobblers and Brown Betty.
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