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Results 21 - 30 of 10,390 for 1960s sauce
Preheat oven to 400°F. Spray a small baking sheet with olive oil or vegetable non-stick spray (or line pan with parchment paper or aluminum ...
Melt butter in the top of a double boiler. Stir in cream and beaten egg yolks. Whisk together. Add salt and lemon juice. Cook over boiling ...
Dry the chicken thoroughly with ... Simmer until the sauce is smooth, thickened, and hot. ... noodles and buttered green peas or asparagus tips.
Combine horseradish, sugar and salt. Stir in breadcrumbs. Pour in the cream and mix well until combined. Refrigerate until cold. Just ...
Do not thaw beans before ... covered, until "butter sauce" has thickened slightly and ... steaming water along with the garlic, for added flavor.
The general rule is: Use 1/4 as much water as cranberries. Add 1/3 as much sugar as cranberries. Wash and pick over cranberries, discarding ...
Cream together the shortening and sugar. Add egg; mix thoroughly. Sift flour, then measure. Sift measured flour with salt, baking soda, ...
28. LEMON SAUCE
Using a zester, a potato ... clear consistency and sauce thickens. Remove from heat. Whisk ... Remove from heat. Add lemon zest, juice, and butter.
Serve this special sauce as a festive accompaniment to ... without stirring. Add orange rind. Cool to set; store in refrigerator. Makes about 2 cups.
In a small saucepan, boiled down shallots in vinegar or muscatel wine. Continue cooking over low heat stirring occasionally 15 minutes. ...
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