MAKING 1. Take a 1 quart saucepan, heat butter or margarine and put mushrooms in it. 2. Cook the mushrooms by stirring on medium high flame for 4-5 minutes till they turn soft. 3. Add flour to the pan and mix it well. 4. Put wine and water and mix until a... - 49.3161

MAKING 1. In a medium heavy bottomed saucepan, melt the butter over a low flame, 2. When the butter has melted, add the finely diced peppers and sauté till it is soft 3. Add the tomatoes, tomato paste and sauté for another 2 minutes. 4. Pour in the... - 47.6683

GETTING READY 1. Cut carrots, mouli, celery and spring onions into matchstick-sized pieces. 2. Cut tofu into bite sized pieces. MAKING 3. In a wok or large frying pan heat oil until sizzling. 4. Add vegetables and stir-fry for 3-4 minutes over a high heat... - 47.314

MAKING 1. In a sauce pan, heat the wine. 2. Add cranberries in the pan and cook. 3. Add apple and pear slices along with orange zest. 4. Stir well. 5. Add other ingredients to the mixture. 6. Let the ingredients simmer for 5- 10 minutes. 7. Continue cooking... - 47.0216

GETTING READY 1) 1) In a bowl, prepare beurre manie by kneading the flour in butter into a paste. 2) Chop the bacon into 1/2-inch cubes. 3) Preheat an 8-inch browning dish for 4 minutes on HIGH. MAKING 4) In the preheated dish, place onions, bacon cubes and... - 45.268

MAKING 1) Season the Turbot steaks with salt and pepper to taste, sprinkle all over with the lemon juice. 2) In a steamer, steam the Turbot steaks for 15 to 18 minutes. 3) In a bowl, soak the aubergine slices in salted water, drain and pat dry. 4) In a... - 45.093

GETTING READY 1) Clean and wash trout thoroughly. Remove heads and dry the fish. 2) Preheat oven at 425 °F 3) Peel the cucumber, halve and scrape out the seeds. Dice the flesh. MAKING 4) Wrap the trout in oiled aluminum foil. Arrange in an ovenproof... - 44.5479

GETTING READY 1) In a bowl, prepare beurre manie by kneading the flour in 1 tablespoon of butter. MAKING 2) In a microwavable dish, add butter, shallots and microwave on HIGH for 2 minutes. 3) Remove the dish from the oven, add wine, parsley, tarragon,... - 44.3446

For sauce, in a small mixing bowl stir together the jelly, water, currants or raisins, lemon juice, cornstarch, and chicken bouillon granules. Set aside. Preheat a wok or large skillet over high heat. Add cooking oil. (Add more oil as necessary during... - 44.2513

MAKING 1.In a pan, put butter, vinegar, dry mustard, chopped onions, Worcestershire sauce, chicli sauce, lemon juice, lemon slices, brown sugar and red pepper. 2.Cook the ingredients on low flame. 3.Turn off the heat when the butter starts melting. 4.Keep the... - 44.1848

MAKING 1. To make the sauce, in a medium saucepan, combine sugar, vinegar, wine, lemon and lime juice. 2. Bring to a boil and then simmer until reduced to an amber caramel. 3. Stir in the currant jelly, lingonberries and orange juice and bring to a boil,... - 43.6453

GETTING READY 1. Saw the marrowbone into sections 2. Peel and mince the onion MAKING 3. In a large saucepan, melt the butter and saute onions in it till tender and translucent 4. Stir flour into it, add beef stock, lamb bones, marrowbone sections, herbs and... - 43.1668

MAKING 1) In a medium saucepan, melt the butter over moderate-low heat. 2) Add the onion and cook for about 1 minute. 3) Add the garlic and cook for another 4 minutes. Ensure that the garlic is not browned. 4) In the meantime, in a blender or a food... - 42.9515

GETTING READY 1. Season the wooden skewers by soaking them in tepid water for 30 minutes. 2. Cut the bananas into 2 inch pieces and add to a bowl, sprinkling immediately with lemon juice to prevent discoloration . MAKING 3. On the seasoned skewers, thread... - 42.8504

GETTING READY 1. Take a large bowl and mix chopped tomatoes, onion, red kidney beans, oil, and chili powder. 2. Use salt and pepper to season the vegetables. Cover the bowl and place it in the refrigerator to marinate for 2 hours. 3. Remove from refrigerator... - 42.5494

MAKING 1. In a 4-cup measure, melt butter with onion for 1 minute on High. 2. Stir in flour. 3. Cook on High for 1 minute; stir once. 4. Pour in broth or bouillon, wine, lemon juice, tarragon and parsley. 5. Cook on High for 3 minutes; stir once every... - 42.5009

MAKING 1. In a medium saucepan, heat butter and add shallots and garlic to it. 2. Cook until they turn soft or for about 5 minutes. 3. Add bouquet garni and wine and bring to boil. 4. Meanwhile, in mixing bowl, mash together marrow and flour with fork until... - 42.344

MAKING 1.Heat butter until melted. 2.Once done, turn the flame off and add flour, salt and pepper to it. 3.Cook the mixture on low flame until brown. 4.Slowly add hot milk or fish stock along with the cream to it. 5.Add anchovy paste and tarragon. 6.Put the... - 42.3147

MAKING 1) In a saucepan, combine together all the ingredients and bring the mixture to a boil Cook over low flame for 10 minutes. SERVING 2) Before and during cooking, generously brush the sauce all over the spareribs. TIP The sauce goes really well with... - 42.1937

MAKING 1) In a food processor or blender, combine together all the ingredients except for the hot pepper sauce and ketchup. 2) Process till the mixture is smooth. 3) Pour the processed mixture into a saucepan. 4) Add the ketchup and heat to boiling. 5) Reduce... - 42.1848

MAKING: 1) Mix cornstarch, brown sugar and cinnamon in a 1 1/2 - quart casserole. 2) Add applied cider and mix well. 3) Microwave the contents in the casserole for 3 to 4 minutes at a high temperature or till the sauce thickens and gets bubbly (stir during... - 41.9878

MAKING 1. To clean the snails wash them in salted water for several times. 2. In a pan of salted boiling water simmer the snails till they are cooked. 3. To check for doneness try to remove the snail from the shell with a skewer, if cooked the flesh will... - 41.8879

In large skillet combine the first 5 ingredients. Simmer 10 minutes. Add the fish and simmer until fish flakes. Place fish on a serving platter. Remove the peppercorns and bayleaf from the liquid, then pour into a blender. Add the remaining ingredients and... - 41.5866

GETTING READY 1) Wash the mushrooms and wipe with a dry dowl. MAKING 2) In a microwavable dish, add the mushrooms, warm water and microwave uncovered for 5 minutes. 3) Pick about 4 even-shaped mushrooms, wipe them lightly on a paper towel, chop up and put in... - 41.4089

Melt butter in skillet. Add garlic and cook, stirring constantly, for about 1 minute. Add shrimp and cook over medium-high heat, tossing with a wide spatula, until shrimp are bright pink on both sides. Add white wine and tomato sauce and cook for 1... - 40.505

Melt the fat in a large "saucepan. Add the onions, carrots, bacon and parsley and cook, stirring, until the vegetables are softened. Stir in the flour, reduce the heat to very low and cook, stirring, for 10 minutes or until the mixture is a rich... - 40.2839

MAKING 1. In a skillet, melt butter over moderate heat 2. Add in the onions and stir fry them for about five minutes 3. To this, add the wine and simmer without the lid, until only about two tablespoons of it remains 4. Reduce the flame and stir in sour... - 39.9378

MAKING 1) In a saucepan put syrup, lemon juice, sugar and butter. Heat butter till melted, stirring in between. 2) Mix custard powder and water and blend syrup mixture. 3) Stir and bring to boil stirring. 4) Simmer till thickened. SERVE 5) Add pineapple and... - 39.9264

MAKING 1) In a saucepan, add all the ingredients. 2) Place the saucepan over heat to simmer, uncovered, until the quantity reduces to 1/2 its original volume. Stir occasionally during the simmering. SERVING 3) Serve the sauce with your choice of snacks, main... - 39.8799

MAKING 1 In a heavy 8- to 10-quart casserole, Combine the pigs' feet, onions, bay leaf, salt, ground pepper and water. 2 Bring to a boil over high heat. 3 Lower the heat and cover tightly. 4 Simmer for 1 1/2 to 2 hours. 5 Transfer the pigs'... - 39.8199

1. Put the chopped onion, celery, pepper and garlic into a saucepan. Add the stock, bring to the boil and cook for 5 minutes or until tender. 2. Add the tomatoes, tomato puree, sugar and herbs. Season with salt and pepper. Bring to the boil and simmer for 30... - 38.7122

MAKING 1) In a saucepan, add all ingredients. 2) Mix well. 3) Heat and allow to simmer on low heat for 20-30 minutes. SERVING 4) Serve as a dip. 5) Can also be used to baste meat while cooking. - 38.4288

Cook shallots in a little water for 1 or 2 minutes. Drain. Cut off thinnest possible peeling from the orange and lemon. Cut peeling into fine julienne strips, and simmer in water to cover for 10 minutes. Drain. Put shallots, orange and lemon peelings, juice... - 38.1826

Rinse snails and their shells thoroughly, and set aside. In a large saucepan, saute onion and garlic until soft and golden. Add minced pork, bacon, and white wine. Add tomato puree and water. Season, cover, and simmer for 1 hr. Stuff each shell with a snail,... - 37.5958

1. Cut each onion into eight wedges through the root end, to hold them together during cooking. Put into a saucepan with the stock and garlic. Bring to the boil, cover and simmer for 5 minutes until tender. 2. Add the red wine, courgettes, yellow pepper,... - 37.5954

MAKING 1.In a screw top jar, mix together all the ingredients. 2. Shake well. 3.Let stand for a couple of hours before using sauce. 4. More sugar can be added if desired. SERVING 5. Serve with seafood. - 37.5441

MAKING 1. In a bowl, add egg yolks, salt, pepper, mustard and 1/2 tablespoon lemon juice or vinegar. Beat the mixture until thick. 2. Add about 2 tablespoons oil, drop by drop. Keep whisking constantly. 3. Mayonnaise will curdle if the oil is added... - 37.302

Split the quail down the back, season lightly with salt and pepper. Heat the oil in a large skillet. Saute the quail for 6 minutes per side, reserve hot. Heat the Clementine juice in a sauce pan with the chicken stock, bring to a boil and reduce heat. Add the... - 37.2027

Cut cabbage into 4 wedges; cook. Drain well. Meanwhile, in small saucepan cook onion in butter till tender. Blend in flour, 1/4 teaspoon salt, and dash pepper. Add evaporated milk and 1/2 cup water. Cook and stir till thickened and bubbly. Stir in mustard and... - 37.0331

MAKING 1. In a In a pan, boil stock. 2. In a separate saucepan, melt butter. 3. Add flour to it and cook over low flame until foaming but not browned. 4. Remove the pan from heat and add stock. 5. Place the pan on flame and whisk constantly until the sauce... - 36.9696

Cook butter and flour for 2 or 3 minutes. Add the fish liquid, stir until thickened. Season with salt and pepper. Stir in the cream which has been mixed with the egg yolks. Continue cooking over low heat until further thickened. Fold in sliced hard boiled... - 36.9581

MAKING 1) Take a large skillet; heat oil over high heat and sauté carrots, celery, onion and garlic in it for 4 to 5 minutes until carrots are crisp-soft. 2) Mix in crushed tomatoes and seasonings and allow the mixture to come to a boil. 3) Stir in shrimp... - 36.8565

1. Place the oil and butter in a saucepan with the onion, carrot and pepper. 2. Cook until soft without browning, about 8 minutes. 3. Stir in the flour and cook for 2 minutes, add the wine, stirring all the time, and cook for a few minutes. 4. Gradually add... - 36.8517

MAKING 1) In a bowl, combine all the ingredients together and mix thoroughly, but gently. 2) Allow to stand for minimum 1 hour for the flavors to blend. 3) Refrigerate the sauce, until required. SERVING 4) Use the Sauce Caviar as required, or serve with... - 36.8122

MAKING 1. In a pan, mix all ingredients together. 2. Heat it on top of double boiler. Stir it continuously cooking over moderate flame until mixture thickens. 3. Remove from flame and add butter. This makes one cup. SERVING 4. Serve Satin Sauce at once... - 36.7494

MAKING 1) In a saucepan, place the flour with sugar. 2) Whisk in the boiling water and salt. 3) Simmer, stirring constantly, until smooth and thick for 6 to 8 minutes. 4) Add more boiling water if the sauce is too thick. 5) Stir in butter or margarine, cream... - 36.4987

MAKING 1. Take a saucepan, add white wine and shallots. Cook the shallots at low heat until the wine is reduced to 2 tbsp. This will take about half an hour, without stirring or giving any special attention. 2. For making cream sauce - Melt butter in... - 36.4352

Peel and finely chop the onions. Mix with the tomato ketchup, capers, chives, lightly whipped cream, rosemary and marjoram. Chop the eggs and mix with the garlic salt, oil and wine vinegar until thoroughly combined. Just before serving the sauce, blend the... - 36.2902

Heat the fat in a heavy saucepan and gently fry onion, bacon and celery for 5 minutes. Add the flour, and cook, stirring, allowing it slowly to turn nut brown. Add stock, tomato puree, herbs and seasonings, and whisk until boiling. Cover and simmer gently for... - 36.1807

MAKING 1) Into the peeled onion, stick the cloves. 2) In a pan, put the onion, bay leaf and milk. Bring the mixture to a boil. 3) Take the pan off the heat, cover with a lid and allow to stand for 15 minutes so that the mixture can infuse. 4) Add the butter... - 36.1763

Cover the freshly grated coconut with boiling water. Let stand until cold. Drain through clean cheesecloth and save for use later. Saute the garlic in butter. Remove the garlic when browned, and blend the flour into the butter. Add the curry powder and let... - 36.176

MAKING 1) In a small bowl, mix together the egg yolks, vinegar, sugar, prepared mustard, olive oil, milk, with salt and pepper 2) Place the small bowl over a double boiler 3) Using a wooden spoon, stir continuously till thickened 4) To check for... - 36.1685

MAKING 1. In a pan cook mushrooms in butter till tender. 2. In a bowl or a cup mix cornstarch and cool stock together and stir into mushrooms. 3. Cook and stir to boiling. 4. Add tarragon, lemon juice, red wine and a dash of pepper. 5. Simmer 5 to 10... - 36.1672

MAKING 1. In a bowl cream butter and flour. 2. Stir in 1 tablespoon of mixture measuring 3/4 cup liquid. 3. Mix beurre manie and stir. 4. Bring the sauce to boil. 5. Transfer the mixture into icecube tray by tablespoons. 6. Let freeze and then transfer into... - 35.9397

GETTING READY 1) Arrange the ingredients. MAKING 1) Take a 4 cup glass measure, blend sugar, cream, corn syrup, butter and salt in it. 2) Microwave (high) for 4 minutes, stirring every minute. 3) Add vanilla and stir well. 4) Let the sauce stand for few... - 35.8104

MAKING 1. In a medium bowl, combine the mayonnaise with chili and Worcestershire sauce, onion and mustard. 2. With a fork, whisk until smooth and well blended. 3. Add the yogurt and whisk lightly. 4. Fold in the drained and flaked tuna, removing bones and... - 35.5725

Melt butter; stir in flour; gradually stir in liquid. Cook over low heat, stirring constantly, until smooth and thickened. Add remaining ingredients. Simmer for 10 minutes, stirring frequently. Makes about 3 cups. - 35.3481

1. Wash and soak the brains in cold water. 2. Remove the small membranes round the brains using warm water to enable them to be removed easily. 3. Place the brains in court bouillon, bring slowly to boil and simmer for about 20 minutes. 4. Prepare a. sauce... - 35.3389

MAKING 1)Combine together soya sauce, sugar, rice wine, chopped garlic, chopped onions, sesame oil, salt and pepper. SERVING 2)This sauce can be used without cooking. 3)Use in various recipes as required. - 35.2146

MAKING 1) In a pan, add coconut and water and cook over a low heat. 2) Keep stirring till the mix is creamy and smooth. 3) Mix in the garlic, ginger and spices and cook for 5 minutes, stirring occasionally. 4) Mix in the peanut butter and cook for another... - 35.0388

MAKING 1) Blend all the dry ingredients together properly and add the Tabasco sauce. 2) Next add the tarragon vinegar and chili sauce. Mix properly and then blend the mayonnaise in. SERVING 3) Serve or use the sauce as required. - 34.9874

1. Melt butter. Add juliennes. Cover and cook for about 5 minutes. 2. Add the demiglace and tomato sauce and bring to boil. 3. Correct the seasoning. Skim well and finish with the wine. - 34.939

MAKING 1) In a food processor bowl with a metal blade, process the garlic until finely minced. 2) Add the sesame tahini, lemon juice and salt, process until well blended. 3) Scrape down sides of the bowl, then with the machine running, pour in a steady... - 34.9262

Heat the oil in a pot and cook the celery, carrot and onion slowly for 15 minutes. Add the tomato, tomato juice, salt and pepper and cook for 15 minutes. Add brandy and chicken stock. Simmer uncovered for about one hour. Reserve for chicken. - 34.8874

1. Wash roe. Pound with butter and pass through a hair sieve. 2. Make sauce with this butter, flour and stock. 3. Boil well and add lemon juice, cayenne and salt to taste. 4. Tammy. Reheat and add cream. - 34.8574

MAKING 1.In a sauce pan, heat butter. 2.Put anchovies, capers, olive and garlic in the pan and stir until golden. 3.Once done,eput white wine in the pan and boil until it gets diminshed to half. SERVING 4.Serve with fried or finger foods. - 34.5181

GETTING READY 1) Wash the celery and cut into 1-inch pieces, by keeping the leaves. 2) In a good-sized saucepan, place the celery. 3) Cover with the chicken bouillon. Add the onion. MAKING 4) Place the saucepan, over medium heat to cook, uncovered, until... - 34.4566

MAKING 1) In saucepan, melt the butter over medium heat. Stir in the flour and blend well. 2) Then stir in the milk gradually, season with the salt and pepper. 3) Stir well and cook until the mixture is smooth and thickened. 4) Lastly stir in the pimentos... - 34.4373

MAKING 1 Combine olives, anchovies and capers and pound together to a paste with a pestle and mortar. 2 Add in the mustard. 3 Gradually pour in the olive oil until a sauce like texture is achieved. 4 Add pepper, salt and lemon juice for... - 34.4259

Cut cabbage into 4 wedges; cook as directed Drain well. Meanwhile, in small saucepan cook onion in butter till tender. Blend in flour, 1/4 teaspoon salt, and dash pepper. Add evaporated milk and 1/2 cup water. Cook and stir till thickened and bubbly. Stir in... - 34.2795

MAKING 1) In a saucepan, add water and sugar and over low heat, dissolve. 2) Add the vanilla pod. 3) Allow the liquid to simmer for 4-5 minutes then remove the pod. 4) Place a plate of chocolate over a pan of warm water and allow to melt. 5) Discard the water... - 34.2354

Melt the butter in a pan, add the onion, carrots, celery and bacon and cook for 10 minutes. Add the flour and cook, stirring, until golden. Remove from the heat and gradually stir in the fonds brun or beef stock. Add the bouquet garni, tomato puree, and salt... - 34.2173

MAKING 1) In a small bowl, combine all the ingredients. 2) Thoroughly combine and place aside. SERVING 3) Serve the sauce with tostadas. - 34.1351

MAKING 1. In a blender or a food processor blend mayonnaise with egg, chilli sauce, olives, onion and parsley. SERVING 2. To serve, stir in cream. - 34.1293

MAKING 1) In a saucepan, combine all the ingredients together, mix thoroughly. 2) Allow the mixture to simmer over a low heat for 60 minutes, stirring occasionally. 3) When ready to serve, stir in butter and heat, until the butter is just melted. SERVING 4)... - 33.6509

MAKING 1) In a saucepan, add the syrup, butter and sugar and cook till the liquid turns a rich brown toffee. 2) Take off the heat and slowly add the water and then lemon juice. 3) Boil the sauce and mix with slaked custard powder. 4) Allow to boil once more... - 33.6233

MAKING 1) Take all the ingredients and blend them well. 2) Allow them to chill for sometime. SERVING 3) Serve the dish with any of your favorite dish. - 33.5489

MAKING 1. In a large bowl, separate the whites and yolks of the eggs 2. Mash the yolks and chop the whites 3. Place the yolks in a bowl and add the mayonnaise to the bowl 4. Mix well and add the rest of the ingredients to the bowl 5. Taste the mix and adjust... - 33.419

Heat sugar and syrup in a heavy saucepan over moderately low heat, stirring constantly until sugar dissolves. Raise heat to moderately high and boil uncovered 5 minutes. Off heat, add butter, salt, and vanilla. Do not stir. Let stand, uncovered, 5... - 33.2902

MAKING 1.In a bowl, mix olive oil, wine vinegar, onion, garlic, salt and pepper, tarragon, thyme, and parsley. 2.Stir well. SERVING 3.Use for basting meats before grilling. - 33.1664

In 1 1/2-qt casserole stir together cornstarch and brown sugar. Stir in half & half, corn syrup and salt. Add butter. Cover. Microwave at High (10) 3 1/2 to 4 1/2 Minutes, stirring after 2 minutes, until thickened and sugar is dissolved. Add vanilla and stir... - 32.961

Cream butter and sugar. Beat yolks until thick, add cream; beat into butter and sugar mixture. Cook in top of double boiler until thickened. Pour slowly over salted egg whites, beaten until stiff but not dry. Serve hot. makes 2 1/2 cups sauce. - 32.9103

MAKING 1.Combine water, sugar and gloden syrup. 2.Boil the ingredients together. 3.Stir in butter cut in small pieces and stir well. 4.Drizzle the butter mixture over evaporated milk and stir. SERVING 5.Serve butterscotch sauce either hot or cold. - 32.8065

MAKING 1. In a small saucepan, combine all the ingredients. 2. Place on a medium heat and bring to a boil, stirring constantly. 3. Reduce heat and simmer the sauce for about 10 minutes, stirring occasionally, to blend flavors. SERVING 4. Serve the Sea... - 32.773

In heavy saucepan combine brown sugar, corn syrup, butter, cream and salt. Bring mixture to a boil, stirring until sugar is dissolved and boil, undisturbed, until it registers 235 degrees on a candy thermometer. Stir in vanilla and let mixture cool for 10... - 32.595

1. In a mixing bowl stir together the flour, sugar, baking powder, and 1/4 teaspoon salt. In another bowl lightly beat the egg yolks with the milk and oil; stir into dry ingredients all at once, stirring just till combined but still slightly lumpy. Stir the... - 31.6979

MAKING 1.In a saucepan, put 1/2 cup port wine and boil until 3 tablespoon wine is left. 2.Put sauce Espagnole to it and cook on low flame for 2- 3 minutes. 3.Put glace- de - viande or meat extract and add some more wine. 4.Cook for 2-3 minutes until the wine... - 31.3775

1. Reduce the game liquor to a glaze. 2. Add the demiglace and sour cream and bring to boil. 3. Add lemon juice and strain through muslin. 4. Blend in butter gradually. Check for seasoning. - 31.1669

Melt 2 tablespoons of the butter in a small saucepan. Stir in the flour to make a roux. Pour in the water gradually, stirring constantly, to preyent lumps from forming. Remove the pan from the heat and beat in the egg yolk and water mixture. Add the remaining... - 31.1152

GETTING READY 1 Mix arrowroot with 4 tablespoons of water. 2 Cut butter into cubes. 3 Boil a cup of water MAKING 4 In a heavy bottomed pan heat the sugar slowly until it dissolves. 5 Cook on high flame to caramalize the sugar to a golden brown syrup. 6... - 31.0405

MAKING 1. Mix the currant jelly, butter, sherry, cinnamon, garlic and lemon juice well in a small bowl FINALIZING 2. Just before serving, heat the sauce through well SERVING 3. Serve on the table poured over the duck or serve on the side - 30.9379

MAKING 1) In a medium-sized saucepan, combine together the sugar, cornstarch and salt. Add the coffee and stir till the mixture is smooth. 2) Cook over moderate heat, constantly stirring, till the sauce has thickened and has boiled for about 3 minutes. Take... - 30.6167

Boil all except raisins together. Add raisins and serve. - 30.5928

1. Add peppercorns to vinegar. Reduce vinegar to about 15 ml. 2. Add espagnole sauce, jelly and wine. 3. Boil up. Strain and use as required. - 30.3863

MAKING 1) In a medium-sized heavy saucepan, combine together the corn syrup, brown sugar and margarine or butter. Heat over low flame, constantly stirring, till the butter and melted and the mixture is well blended. 2) Bring the mixture to a boil and then... - 30.0533

MAKING 1. In a small saucepan, mix together sauterne and instant minced onion; let it stand for about 10 minutes. 2. Stir in mayonnaise or salad dressing, snipped parsley, and lemon juice. 3. Stir constantly and heat over low heat until sauce is heated... - 29.8284

Using a wooden spoon, mix the egg yolks well with the salt and mustard in a mixing bowl. With the oil in a measuring cup begin pouring it onto the yolks, drop by drop, beating all the time. Continue pouring and beating, adding the oil more quickly as the... - 29.8085

MAKING 1.Heat Sauce Bechamel. 2.Meanwhile let the grapes simmer for 2-3 minutes in water. 3.Once the sauce is heated, make a well in the center and put cream into it and stir. 4.Add a sprinkling of salt and pepper. SERVING 5.Serve hot with chicken or fish... - 29.5046

MAKING 1. In a sauce pan, add butter, sugar, milk and honey. 2. Mix and cook over gentle heat for 20 to 30 minutes until the sugar has dissolved and the sauce has become dark and thick. 3. IF STORING BY FREEZING: Cool the sauce to room temperature, then pour... - 29.4424

Heat the oil in a pan, add the garlic and onion and fry for 10 minutes until soft, but not coloured. Add the bacon, tomatoes, and salt and pepper to taste. Cover and cook for 30 to 35 minutes. Puree in an electric blender, then strain, or rub through a... - 29.3251

1. In a medium-size bowl, whisk together all the ingredients. Cover and refrigerate for up to 5 days. Spoon over cold cooked shrimp for a delicious shrimp cocktail, or serve as a dipping sauce for oysters or clams on the half-shell. This sauce is also perfect... - 29.3231

MAKING 1. Take a saucepan, and soften butter in it over low heat. 2. Stir in golden syrup, sugar and cook gently until the sugar dissimilates. 3. Stir in cream and boil the mixture. 4. Remove from the heat. SERVING 5. Serve the butterscotch sauce over date... - 29.3108

In large skillet, over medium-high heat, cook onion in margarine until slightly tender. Add peppers; cook and stir until tender-crisp, about 5 minutes. Add steak sauce, spaghetti sauce and tomato; heat to a boil. Reduce heat; simmer 5 minutes. Serve warm with... - 29.3018

MAKING 1) In a pestle and mortar, pound garlic and cheese together and then work in tomato puree and basil to a smooth paste. 2) Gradually beat in oil. SERVING 3) Use as required. - 29.2915

MAKING 1. In a bowl, mix all the ingredients together. SERVING 2. Pour over cooked crab legs to serve. 3. This recipe make enough dressing for 12 crab legs - 29.2465

MAKING 1) In a measuring cup, measure sugar, butter, and cream. 2) Cook on the highest setting for 1 minute, then on roast setting for 30 seconds, and then on defrost setting for another 20 seconds. 3) Stir well the mixture and add in vanilla. SERVING 4)... - 28.7155

MAKING 1) In a saucepan, combine all the ingredients together, mix thoroughly. 2) Bring the mixture to a boil, then stir continuously and simmer for 2 to 3 minutes. SERVING 3) Serve the Sauce Rohner in a bowl and use as required. - 28.5708

Place apricots and water in heavy saucepan and cook, covered, over very low heat until fruit is pulpy and falls apart when stirred. Add sugar and stir until dissolved. Add crushed pineapple with juice and bring mixture to a boil. Remove from... - 27.4333

MAKING 1) In a small heavy saucepan, cook the honey and Drambuie over a low heat for 2 minutes, stirring constantly until the honey is thin. 2) Swirl in the butter, stir and cook for another 2 minutes until the butter is melted and the sauce is thickened. 3)... - 27.2595

Pierce apricot on all sides with fork. Place in bottom of large chilled wine glass (preferably with 20-ounce capacity). Pour lemon juice, liqueur and brandy over apricot and stir gently Fill glass slightly more than halfway with crushed ice. Add a splash or... - 26.8618

MAKING 1.Take a 4- cup (1 L) measure, put Veloute sauce, tomato sauce, light cream and egg yolk in it and stir well. 2.Heat the ingredients on MEDIUM for 4-5 minutes until light and creamy. SERVING 3.Serve as a side dish. - 26.8239

MAKING 1 In a pan, put the bechamel sauce and add in chicken stock. 2 Cook gently over low heat until hot. 3 Remove from the heat and gradually stir in the butter and cream. 4 Pass through a strainer before serving. SERVING 5 Serve as desired. - 26.8163

Heat the veloute sauce in a double boiler. Stir in the parsley and lemon juice. In a small bowl combine the egg yolk with the cream. Beat a little of the hot sauce, a spoonful at a time, into the egg mixture. Beat the egg mixture into the sauce. Whisk until... - 25.7788

MAKING 1. In a 1-quart sauce pan, pour out the brown sugar, cream and butter. Mix this well and gently add the corn syrup to the pan. 2. Bring this to the boil over medium heat and stir continuously to ensure that a homogenous mix is formed 3. Remove from... - 25.7601

Combine all ingredients in a saucepan; bring to boil and cook for 3 minutes, or until 220°F registers on a candy thermometer. Makes 2 cups. Allow 1/4 cup for each serving. - 25.1847

Melt the butter in a saucepan over low heat. Stir in the sugar, syrup and cream. When the sugar has dissolved, bring the mixture to a boil. Remove the pan from the heat. Cool slightly before serving. - 24.9238

MAKING 1.Cook truffles for 5 minutes by adding them to Madeira. 2.Put sauce Espagnole and tomato sauce to the mixture. 3.Once the sauce is heated, put butter and cook on low flame until the butter starts melting. SERVING 4.Use thesauce as desired. - 24.002

Combine all ingredients in large bowl. Cover and refrigerate. Adjust seasoning before serving. - 23.2341