Claret Sauce Recipes

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SL: 52
Sour Cream Sauce Au Claret

Melt jelly in the top of a large double boiler over simmering water. Meanwhile, heat butter in a skillet. Blend in the flour. Remove from heat and add the reserved liquid (from meat and vegetables) gradually, blending well. Cook until bubbly, stirring... - 29.799

Roast Lamb With Sour Cream Sauce Au Claret

Toss the vegetables and bay leaves together in bottom of a shallow roasting pan; pour water over the vegetables and place lamb, rounded side down, on vegetable mixture. Roast at 500°F 25 minutes. Remove meat from oven and reduce oven temperature to... - 39.6494

Beets With Claret Sauce

1. Wash beets and peel if necessary. Cut beets into julienne strips. 2. Cook. 3. Melt butter in a small saucepan. Blend in flour and seasonings. Remove from heat. 4. Drain liquid from cooked beets into a measuring cup. Add enough water to make 1/4 cup liquid.... - 37.4283

Veal Kidneys In Claret

Split and clean kidneys; remove skin and tissue. Soak in ice-cold water 1/2 hour. Heat oven to 350°F. Cut kidneys into 1/2-inch slices. Melt butter in shallow skillet. Add garlic. Saute kidneys in garlic butter 5 minutes. Remove kidneys; discard garlic. Add... - 39.1733

Turkey Aux Claret

This Turkey Aux Claret recipe gives a uniquely different way to enjoy an excellent meal. An extraordinary way to showcase your favorite dish! - 39.3266

Turkey Aux Claret

GETTING READY 1. Preheat oven to 325°F. MAKING 2. Take a bag filled with flour seasoned using pepper, paprika and salt. Add turkey and shake well. 3. Take a Dutch oven or heavy skillet, heat butter and sauté turkey along with garlic. Keep turning for half... - 44.482

Grilled Steak And Wine Sauce

This is one of those dishes that is very simple, easy to prepare and especially delicious. I can assure you, this Grilled Steak And Wine Sauce will make you crazy for all your life!! - 34.2324

Quick Bordelaise Sauce

Cook carrots tender in 1/4 cup butter. Add onion, mushrooms, claret. Simmer uncovered about 5 minutes. Add remaining ingredients; simmer 5 minutes more. - 27.5393

Bordelaise Sauce

1. Cook shallot in claret or in a little stock. 2. Add espagnole and meat glaze. 3. Boil for 5 minutes. 4. Strain through tammy cloth. Add parsley, salt and reheat. - 33.3597

Beef In Mushroom Sauce

Trim excess fat from meat. Heat fat in skillet; when you have about 3 tablespoons melted fat, remove trimmings. Dredge meat in mixture of 2 tablespoons flour, 1/2 teaspoon mono-sodium glutamate, 1/4 teaspoon salt, and dash pepper. Brown meat in hot fat; push... - 40.2246

Cumberland Sauce

Put all ingredients in blender container. Blend till ingredients are combined and orange peel is finely chopped. Pour into saucepan; cook and stir till mixture is thickened and bubbly. Cook 1 to 2 minutes longer. Serve sauce hot or cold with meat or poultry. - 36.6057

Beef Cubes In Mushroom-wine Sauce

Trim excess fat from meat. Dredge meat cubes in mixture of flour, Accent, salt and pepper. Brown meat in hot fat. Push meat to side of pan. Add onion and garlic; cook for 3 minutes. Add gravy, mushrooms and basil. Cover and simmer for 50 minutes or until... - 38.1988

Red Wine Sauce

MAKING 1) In a saucepan, add sugar, water, jam and lemon rind and gradually allow to boil. 2) Gently simmer for about 8 minutes. 3) Add the arrowroot and allow to thicken. 4) Cook till clear, then add the wine and strain and serve hot. SERVING 5) Pour over... - 30.3813

Quick Bordelaise Sauce

Cook carrots in butter till tender. Add onion, mushrooms, and cooking claret. Simmer uncovered about 5 minutes. Add beef gravy, lemon juice, and monosodium glutamate; let simmer 5 minutes more. - 34.1215

Burgundy Sauce

MAKING 1. In a bowl, mix together all ingredients. SERVING 2. Use Burgundy Sauce for marinating meat or basting barbecued meat. - 34.2122

Quail In Peach Brandy Sauce

Cut quail down back. Brown in oil, add parsley with salt and pepper and Seasonall. Turn quail, combine brandy, wine, and juice and pour over birds. Cover and simmer 30 minutes. Serve with peach halves over rice. - 34.1219

Roast Duck In Mushroom Sauce

Combine in a roasting pan the soup, wine and chopped onions. Wash the ducks and stuff with carrots and celery. Sprinkle with salt and pepper. Put ducks in pan and coat with the sauce. Cover with aluminum tent. Roast in oven for 1 1/2 to 2 hours at 325... - 36.499

Hashed Duck

Carve duck ready for serving. Chop onion finely, put into a saucepan, fry in butter, stir in flour and cook gently until brown. Add stock, stir until boiling, allow to simmer 10 min. Cut orange rind into very thin strips, add to the sauce with the orange... - 33.3045

Swank Porterhouse Steak

Slash fat edge of steak€”don't cut into meat. Slitting from fat side, cut pocket in each side of lean, almost to bone. Combine onion and garlic, salt, pepper, and celery salt; fill pockets in steak. Mix claret and soy sauce; brush on steak. Grill over hot... - 30.7296

Red Snapper Casserole

Brown sugar in skillet, stirring constantly. Sprinkle red snapper with salt and pepper. Place garlic and pepper pod inside. Place onion in pan with sugar. Cover with tomatoes; add snapper, Worcestershire sauce, olive oil, claret and potato balls. Bake at 400... - 42.6654

Glogg

1. Blanch almonds. 2. Empty aquavit and claret into a large saucepan or sauce pot. 3. Add the almonds, cinnamon sticks, raisins, orange or lemon peel, whole cloves and cardamom seeds. 4. Bring slowly to boiling. Reduce heat and simmer 10 min. Remove sauce - 28.6045

Swank Porterhouse Steak

Slash fat edge of steak don't cut into meat. Slitting from fat side, cut pocket in each side of lean, cutting almost to bone. Combine onion and garlic, seasoning with a dash of salt, pepper, and celery salt; use mixture as stuffing in steak. Mix cooking... - 37.8629

Swank Porterhouse Steak

Slash fat edge of steak—don't cut into meat. Slitting from fat side, cut pocket in each side of lean, almost to bone. Combine onion and garlic, salt, pepper, and celery salt; fill pockets in steak. Mix claret and soy sauce; brush on steak. Grill over hot... - 32.6729

Wine French Dressing

Combine ingredients in a jar, and shake until well mixed. Store in refrigerator, removing garlic after a day or so, if desired. Shake before using. - 27.6136

Gourmet Steak On Toast

Feeling hungry! Then Gourmet Steak On Toast is the perfect choice. You can prepare this in no time and the toasts are simply divine. Try this Gourmet Steak On Toast recipe! - 41.6878

Kebab Pungent Marinade

I made this Kebob Pungent Marinade last weekend for a change, when some unexpected guests visited. It was a tremendous success. Try this wonderful Kebob Pungent Marinade recipe for yourself! - 33.7404

Oven Easy Chicken Croquettes

Melt 2 tablespoons butter or margarine; blend in flour. Add milk and chicken broth; cook and stir till bubbly. Cool slightly. Stir in chicken or turkey, parsley, rosemary, and 1/4 teaspoon salt. Cover; chill several hours. Trim crusts from bread; cut bread in... - 41.8116

Oven Easy Chicken Croquettes

Melt the 2 tablespoons butter; blend in flour. Add milk and broth; cook and stir till bubbly. Cool slightly. Add chicken, parsley, salt, and rosemary. Cover; chill several hours. Trim crusts from bread; cut bread in 1/2 inch cubes. Shape chicken mixture into... - 42.888

Gourmet Steak On Toast

For Chef's Sauce, combine broth, cooking claret, green onions, and seasonings: cook fast to reduce the volume by 1/2- Remove bay-leaf; add lemon juice, parsley, and butter. Grill cube steaks 1 to 2 minutes per side on lightly greased griddle. Meanwhile grill... - 36.119

Baked Salmon

Cut the fish into 2—3 even-sized slices and place in a well-buttered fireproof dish. Season with salt, pepper and a little grated nutmeg. Chop the shallots and sprinkle over with the parsley. Dot a little butter on top of the fish. Moisten with the wine or... - 29.9051

Broiled Beef Fillets

Combine first 6 ingredients. Place fillets in plastic bag; pour wine marinade over fillets. Close bag. Marinate 2 hours in refrigerator; press bag occasionally to distribute marinade. Remove fillets from bag; reserve marinade. Broil steaks 3 inches from heat... - 36.0181

Broiled Beef Fillets

Combine first 6 ingredients. Place fillets in plastic bag; pour wine marinade oyer fillets. Close bag. Marinate 2 hours in refrigerator; press bag occasionally to distribute marinade. Remove fillets from bag; reserve marinade. Broil steaks 3 inches from heat... - 34.2617

Barbecued Spareribs

Bake ribs in 400-degree oven for 5 minutes. Combine all remaining ingredients except celery seed; pour over ribs. Reduce heat to 350 degrees. Bake for 45 minutes, basting occasionally. Sprinkle with addi- tional smoked salt and celery seed. Bake for 15 min-... - 38.2972

Barbecued Spareribs

Bake ribs in 400-degree oven for 5 minutes. Combine all remaining ingredients except celery seed; pour over ribs. Reduce heat to 350 degrees. Bake for 45 minutes, basting occasionally. Sprinkle with additional smoked salt and celery seed. Bake for 15 minutes... - 34.733

Oven Barbecued Short Ribs

GETTING READY 1) Preheat oven to 300° F before baking. 2) Remove some fat from short ribs. MAKING 3) Heat a skillet; rub it with fat and then slowly sauté ribs in it until browned on all sides. 4) Remove the excess fat from the skillet. 5) Mix together... - 40.0052

Frozen Strawberry Cream

GETTING READY 1. In a large bowl, place the flour, brown sugar, pecans and oleo to make a crumble from it 2. Spread this mixture in a shallow baking tray and bake at 350 degrees for 20 minutes. 3. Stir this mixture during the baking process to ensure that it... - 49.2118

Killarney Cherries

MAKING 1. In a heavy bottomed saucepan, add the cherries, sugar, cinnamon and cloves. 2. Tip in the claret/red wine. 3. Place on a medium low flame and bring to a boil, then simmer for 12 to 15 minutes until the cherries are soft. 4. Remove the cherries... - 44.8245

Skewered Steak And Mushrooms

GETTING READY 1.Wash the mushrooms. MAKING 2.In a large bowl, put wine and add Worcestershire sauce, garlic, salad oil, catsup and seasoning. 3.Stir well. 4.Chop the meat in squares measuring 2 inch. 5.Combine mushroom and meat in a bowl and pour the sauce... - 45.4305

Baked Cube Steak

Cover bottom of skillet with olive oil and sear steak squares on all sides. Remove from skillet and place in baking pan. Put about 3 to 4 T.flour in the fat left in the skillet, turning heat down so it will cook slowly. Stir flour constantly (add more olive... - 44.6805

Marinated Chicken In The Rough

Cut chickens into 12 pieces and place in a deep bowl. Combine remaining ingredients and bring to a boil. Cool quickly and pour over chicken. Refrigerate for 3 hours, stirring occasionally. Drain chicken and save the marinade. Saute slowly on both sides in 1/2... - 39.7394

Shrimp Canape A La Irma

Mince shallots with garlic and fry in butter until browned. Add 2 tablespoons flour to make a roux. Add enough fish broth to make a thick sauce. Slice shrimp fine, pour into sauce. Cook about 20 minutes. Add wine mixed with beaten egg yolks to tighten... - 36.6174

Bear Steak

Marinate meat in first ten ingredients overnight. Drain. Broil meat over hot coals. Mix next five ingredients. Baste meat frequently with mixture, turning meat occasionally over hot coals until cooked to desired done-ness. - 29.9149

Partridges In Red Wine

Split birds in half lengthwise. Combine flour and salt; coat birds with mixture. In skillet brown birds slowly in butter. Add broth and onion. Cook, covered, over low heat till tender, 45 to 55 minutes. Remove to serving platter; keep warm. Skim fat from pan... - 39.5755

Stewed Eels

Wash and skin the eels. Cut into pieces about 3 in long. Put into a saucepan, add the stock, wine, finely-chopped onion, cloves, lemon rind and seasoning. Simmer gently for 1/2 hr., or until tender, then lift carefully on to a hot dish. Meanwhile knead... - 35.4642

Partridge In Red Wine

Coat partridges with mixture of flour and 1 teaspoon salt. Brown birds in butter in Dutch oven. Add onion and broth. Cook, covered, over low heat for 50 to 60 minutes or till tender. Remove birds to serving dish. Add wine to Dutch oven; simmer 5 minutes,... - 25.1393

Spaghetti With Fresh Parsley

MAKING 1) In a skillet, saute the onion in butter and olive oil, until transparent. 2) Stir in the chopped parsley, nutmeg, salt and pepper. 3) In a pan, cook the spaghetti in boiling salted water as per package directions, drain well. 4) Place the spaghetti... - 40.7375

Hot Tamale Pie

For crust: Combine cornmeal with 1 cup water in top of a double boiler; mix until smooth. Gradually stir in 2 cups boiling water; add salt. Stir constantly over direct heat until mixture thickens. Add butter. Cover and cook over boiling water for 20 minutes,... - 42.5204

Andy's Barbecued Spareribs

Andy'S Barbecued Spareribs is an amazingly delicious meat preparation. This delicious recipe is sure to win your families praise. Try the Andy'S Barbecued Spareribs for a filling and delicious meal. - 37.2138

Broiled Marinated Bear Steak

Mix all marinade ingredients in a large earthenware bowl. Place bear steak in the mixture. Cover and refrigerate for at least 24 hours (some enthusiasts insist on 3 or 4 days), turning meat over several times. When ready to cook, lift out meat and pat dry... - 35.7253

Skewered Veal Barbecue

Mix together the soy, onion, oil, and oregano to make the marinade. Cut the veal steaks into 1 to 1 1/2 -inch squares. Put the veal squares in a bowl, pour in the marinade, then add enough Burgundy to cover the meat when packed down in the bowl. Let the meat... - 36.1958

Beef Wellington

GETTING READY 1. The day before make Brioche Dough. To roast filet of beef early the next day : 2. Preheat oven to 450F. 3. Remove most of surface fat from filet and wipe with damp paper towels. 4. Place filet on rack in shallow, open roasting pan, tucking... - 44.077

Guinness Stout Beef Stew

Have your guests drooling at your St. Patrick’s Day celebration. Serve this delicious Guinness beef stew made with Guinness stout beer which tenderizes the beef and gives the stew a rich, malty flavor. It is absolutely heavenly, especially when served with... - 28.6888

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