|At the Japanese Table (Images of Asia)|
|by Richard Hosking|
At the Japanese Table is a highly engaging guide to the Japanese way of eating, providing both social and historical background for what readers m...
Results 1 - 10 of 12 for dijonnaise sauce
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In a saucepan, ... and cook until sauce is thickened. Remove ... well and heat through. Serve with fish, beef, chicken, or vegetables. Makes about 1 cup.
Place halibut fillets ... and cover with Dijonnaise Sauce. Top with ... may be baked individually in separate dishes. Drain excess liquids before serving.
Cut beef tenderloin ... lemon juice, Worcestershire sauce, and mustard ... sauce over medallions. Sprinkle with parsley and serve immediately. Serves 2.
After peeling and deveining shrimp, set aside. Combine remaining ingredients in a shallow glass container. Add shrimp; cover and refrigerate 4 hours. ...
Combine olive oil, ... lemon juice, steak sauce and pepper. Add ... cavity of each half and serve. NOTE: Pathmark sells smoked salmon ends at $4.00 a pound.
This mustard-flavored chicken ... heat. Simmer the sauce for 5 to ... and spoon sauce over the chicken. Serve hot or at room temperature. 2 to 4 portions.
Sauce Recipe: Heat cream, ... hot oil on both sides until golden brown. Top with warm sauce, sliced apples and pecans. Enjoy! Yield: 6 (5 ounce) portions.
SAUCE RECIPE: Heat cream, ... medallions in hot oil on both sides until golden brown. Top with warm sauce, sliced apples and pecans. Enjoy! Yield: 6 portions.
In a shallow ... butter melts. Set sauce aside; keep warm. ... until just cooked through about 5 minutes aside. Be careful not to overcook chicken. Serves 6.
Season chicken breasts ... mustard. Reduce the sauce for 3 minutes ... sauce on plate and set chicken breast into sauce. Tastes good with a savory rice.
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