|Zagat 2008 London Restaurants Leather|
|by Zagat Survey|
For almost thirty years, ZAGAT has reported on the shared experiences of diners. Here are the results of the 2008 LONDON RESTAURANT SURVEY, coveri...
1 - 10 of 759 for heinz 57 sauce
Use a cast ... carrots. Bring the sauce to a boil, ... Maintain a temperature of 250-300°F until tender, basting occasionally with beef broth as needed.
Put all ingredients in blender or mince the garlic by hand and whisk together. Put in a jar and keep refrigerated until ready to use. Makes enough ...
Blend ingredients and refrigerate until needed. Makes 2 1/2 cups.
In a small ... 3/4 of the sauce into a separate ... Brush liberally with 57 sauce mixture from ... Marinate in refrigerator for several hours for best flavor.
Chop shrimp into very small pieces and combine well with remaining ingredients (may use a food processor but do not over-process - use pulse mode ...
Saute the onion ... to make a sauce (about 1 cup). ... Simmer slowly over low heat until the sauce thickens. Serve over rice or noodles. Makes 4 servings.
Wash celery. Using a vegetable peeler, peel long, tough strings from outer side of celery (or break celery pieces and peel off strings). Very finely ...
Put together in crock pot and cook. I find them better if cooked for a long period, or cooked, cooled and warmed again later.
Mix all ingredients in a medium size bowl and serve. Keep refrigerated. Enjoy!
This is a sauce for dipping artichoke ... Combine mayonnaise and Heinz chili sauce, adjusting ... dip the meaty ends of the artichoke leaves before eating.
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