|by Mary Norwak|
Thanks to so many of today's star chefs producing classic hearty meals as their signature dishes, we are all rediscovering the delights of our nat...
1 - 10 of 110 for english sauce
Combine all ingredients ... May be kept in refrigerator for up to 1 week. Use as you would any barbecue sauce, for basting beef, lamb, chicken or pork.
1. Combine the ... 2. Remove from heat; stir in butter and prepared mustard. Serve hot. My son will eat Brussels sprouts if he has this sauce over them.
Cut up tomatoes. Add rest of ingredients and heat gradually to boiling point. Cook slowly for 2 1/2 hours. If too thin after cooking add a little ...
Cover and chill to blend flavors. Serve over broiled, baked or fried fish, ham or beef. Makes 3/4 cups. May be doubled.
Combine sugar, flour, ... thickened, stirring constantly, while cooking. Add vanilla. Makes 1 1/2 cups of sauce. Serve with fruits or puddings such as chocolate.
Place all ingredients in 1 quart microwave dish. Heat on high for 4 minutes; cover.
Mash the 2 ... time. The traditional English Sauce is served cold ... thicken it slightly. Depending on what the sauce is to be used for. Yield: 3/4 cup.
Cook tomatoes, white onions, vinegar and sugar until thick. Add spices and cook, stirring often to prevent sticking. Seal in hot sterilized jars.
Dissolve sugar in water. Place mint leaves with water and blend until fairly fine. Pour into serving bowl. Add vinegar. Add more sugar or vinegar to ...
Crush 2 of ... Serve it hot or at room temperature, spooned over servings of the ice cream. Makes about 1 quart ice cream and enough sauce for 6 servings.
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