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Results 91 - 100 of 10,390 for 1960s sauce
91. TARTAR SAUCE
In the bowl of a ... to prepare tartar sauce, proceed with the recipe. ... Serve tartar sauce as an accompaniment to fish, shellfish or shrimp.
Wash cranberries well. In a ... needed when cranberry sauce has chilled. Orange juice can ... whole berry sauce; not a jelled cranberry sauce.
93. MUSTARD SAUCE
This sauce is easiest to prepare in ... ham in sandwiches, with liverwurst or basted on chicken during cooking. Also good with boiled dinners.
Cook broccoli. Meanwhile, in top ... warm, not boiling, water. Heat until sauce is warm. Serve over broccoli. Top with nuts. Makes 8-10 servings.
95. CLARET SAUCE
In a saucepan, combine sugar and water; bring to a boil and cook for eight minutes. Allow to cool slightly, and stir in claret.
Wash cranberries and allow to dry. Coarsely chop the berries. Note: As children, we were told to cut each cranberry in half! Cover the ...
Cook cranberries in water until all the skins pop open. Strain, add sugar and blend. Boil rapidly for 8 to 10 minutes, or until a drop ...
Cream butter, add egg yolks, one at a time, beating constantly. Add salt and lemon juice. Add hot water and cook in the top of a double ...
A French side dish or ... mayonnaise. Pour the sauce over the escarole and toss ... Sprinkle with sea salt and lemon pepper, to taste. Serve warm.
100. HORSERADISH SAUCE
Fold together ingredients so as not to deflate the whipped cream. Serve with baked ham or roast beef.
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