|The Aga Book|
|by Mary Berry|
This is the guide to using an Aga (or a Rayburn) cooker. It begins with details of how your Aga works, the Aga way of cooking, and the basics of t...
1 - 10 of 23 for holland sauce
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Spread thickly cream ... 6 pieces of Holland Rusk. Top cream ... tomato. Combine first 6 ingredients. Spoon over Holland Rusk with cream cheese and tomato.
Mix together first 5 ... Blend in can of crab meat. Place on Holland rusks, layering crab, cheese, tomato and bacon. Bake at 325 degrees for 20 minutes.
Brown meat in ... Worcestershire and soy sauce to meat and ... slowly until meat is tender. Blend mustard and cornstarch, add to pan. Boil until thickens.
Dip steak in ... wine and soy sauce. Add to ... meat. Serve with Chinese noodles or rice. Serves 4 to 6. NOTE: To use less tender cuts of meat slice thin.
Mix cream cheese, mayonnaise, catsup (cocktail sauce) and Worcestershire ... crab, cover with slice of cheddar on top. Bake at 325 degrees for 30 minutes.
Melt butter in 4-quart pot. Add onions and saute until soft and transparent. Add broth; cover and simmer 10 minutes. Stir in wine; heat through and ...
Combine all ingredients ... Serve with following sauce: 1 tbsp. ... until golden brown. Add Worcestershire sauce and beef broth. Cook 1 minute. Add parsley.
Heat oil in large saucepan over medium-high heat. Add onion, celery, bell peppers and garlic; cook 2 to 3 minutes. Add tomatoes; cook 2 to 3 minutes, ...
Lay a large ... rusk. Cover with marchand de vin sauce. Cover next with tomato and then egg. Top with Hollandaise sauce. Garnish with a sprinkle of paprika.
Heat the oil ... chicken broth, tomato sauce, and julienne ... 10-15 minutes over a low flame until vegetables are cooked. Before serving, add Mozzarella.
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