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Results 71 - 80 of 10,390 for 1960s sauce
71. BARBECUE SAUCE
In saucepan combine all ingredients. Simmer gently for fifteen minutes, stirring often. Use for basting or pouring on hamburgers, spare ...
Remove 1 tablespoon dressing mix from packet; blend with mayonnaise, dairy sour cream and pickle relish. Chill 1 hour. Makes about 1 cup. ...
Season a Chateaubriand with some ... with the following sauce: Reduce half a pint ... some chopped parsley, and the strained juice of a lemon.
Cook all ingredients in a small saucepan over low heat. Do not boil. Serve with ham, sardines, and various kinds of meat sandwiches and ...
Preheat oven to 425°F. Mix ... watch how the sauce is progressing, adjusting oven temperature ... over your favorite pasta or on home-made pizza.
Remove skins from sausage and ... and simmer the sauce from 30 minutes to 2 ... cook a little longer until it reaches the desired consistency.
Prepare and cook a Chateaubriand, lay it on a dish; reduce some veloute with white wine; add a little meat glaze, and incorporate into it ...
Brush goose with olive oil ... done, prepare the sauce. Combine egg, milk and ... with parsley. Serve accompanied by extra sauce for the table.
Wash greens well in cold running water, making sure to remove all traces of grit or sand. Remove tough bottom portion of stem (4-5 inches ...
Melt the butter, add flour, mixing well, then moisten with the chicken broth, beating with a whisk until the mixture is quite smooth. Add ...
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