|The Great Chefs of Virginia Cookbook|
|by Marcel Desauliniers, President, Collected by the Virginia Chefs Association|
As demonstrated herein, Virginians throughout their history have a special knack for things culinary.
1 - 10 of 75 for burgundy sauce
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Combine ingredients (except olive oil) and allow to mellow in refrigerator overnight. The following day, shape 30-32 small meat balls and brown in ...
Combine all ingredients ... browned, add mushroom sauce and simmer 10 ... bouillon, 1/2 cup burgundy wine, 1/4 teaspoon ... rice sprinkled with parsley.
Trim all but ... potatoes. Serve with Burgundy Sauce. For sauce: ... Add flour. Slowly stir in strained liquid, beef broth and burgundy. Cook until thick.
Combine all ingredients. ... minutes. During last 10 minutes of ham baking, cover with the sauce. Place remaining ... serving dish and pass with the ham.
Lightly flour the ... cream. Reduce the sauce to the right ... adjust seasoning again. Put the scallops back into the sauce to warm up. Serve immediately.
About 1 hour ... combine tomato juice, burgundy, garlic, paprika ... tender, stirring occasionally. Serve meatballs and sauce over rice. Makes 5 servings.
Set dial on electric skillet to 250 degrees. (Can also use conventional skillet or pan.) Melt butter in pan. Add flour and blend. Add bouillon and ...
Combine and shake; add more water or wine to cover meat a little more. Pour on meat and cover. Turn 3 to 4 times. Lemon good for chicken, wine good ...
Combine first column of ingredients with 1/2 cup water, mix well. Drop by bits into 1 tablespoon hot oil in large skillet. Dry until browned, remove ...
Mix in Crockery Pot. Cook on low 8 hours. Thicken with some flour is desired. Add 1 pound of fresh mushrooms for 6 hours of cooking time.
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