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Ingredients: 1 1/2 Pound(s) Asparagus, medium/small 2 Ounce(s) Butter, unsalted 2 Cup(s) Cream, heavy Directions: Wash the asparagus and snap off the white ends. Set aside all tops and half that number of ends. Plunge the tops into a large pot of salted, boiling water and cook until limp but not for too long. (Note: Cook slightly longer than for eating. If undercooked, they will not process well; if overcooked, they will taste earthy.) Drain the asparagus thoroughly and, while still hot, run it through food processor with unsalted butter for 3 - 4 minutes until smooth, scraping down the sides of the processor frequently. Meanwhile, chop asparagus ends to remove the dry hard field cuts and simmer with cream. Cook the ends slowly for 20 minutes, then strain, pressing through gently. Just before serving, combine asparagus, butter and cream. Heat slowly to just below boiling point. Adjust the seasonings to taste. Preparation time: 3/4 Hour Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Bruce LeFavour, Rose et Le Favour, St. Helena, : Napa Valley, California Pastry Chef: Ann McKay
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Serve at room temperature with hot pa Pork in hot peanut sauce +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Soak radish in warm water for 45 minutes. Cut pork into 1/2" cubes. Drain & rinse canned bean curd; cut into 1/2" cubes. (If using fresh bean curd, wrap it in cle Fresh asparagus salad with lemon dijon vinaigrette Bring a large pot of water to a boil and blanch the asparagus (cook until tender but still bright green, 4-5 minutes). Remove with tongs and immediately plunge into ice-cold water to stop the cooking and preserve the color. Drain completely and Parmesan chicken with balsamic butter sauce 1. Preheat the oven to 400°. In a large bo wl, toss the chicken breasts with the olive oil, Parmesan cheese, oregano and garlic. Arrange the chicken on a large rimmed baking sheet and season with salt and pepper. Bake for about 45 minutes, or until lightl Creamy peppery pasta sauce **** We like this piquant tomato sauce, which is easy on the calories, but if you are in the mood to indulge, try cream in place of the ricotta and yogurt. ~--------------------------------------------------------------------- ~-- In a large sauc Pat's famous pasta sauce spaghetti sauce, the thicker the better (we use Prego). In a very LARGE pot, using a vegetable mill, grind tomatos to remove seeds and hard pulp. Pour the tomato sauce and spaghetti sauce in the mill, and process it.If the tomatos you added wer Albacore tuna with mushroom caper sauce Brush tuna with vegetable oil, season with salt and pepper and set aside. Heat olive oil in a saute' pan over medium heat. Add mushrooms and saute' for 2 minutes. Add garlic and continue cooking until garlic begins to brown. Add wine and Fettucine asparagus with shiitake & smoked bacon (Recipe is from Diane Pariseau of Triology Restaurant, St. Helena, Calif.) Saute bacon in skillet until crisp, remove to a plate. Drain off excess fat, then add olive oil to the skillet and cook the mushrooms until softened. Lightly blanch the Port-currant sauce Heat oil in heavy medium saucepan over medium-high heat. Add onion, apple and garlic; saut until onion is tender and golden, about 12 minutes. A dd Port; reduce heat to medium. Simmer until mixture is reduced to 2 cups, about 30 minutes. Strain mixture; r Sole in white wine sauce place fillet of sole in baking dish. saute the onion in butter until glossy. add the remaining item and mix until smooth. pour souce over sole and bake at 375 for 25 minutes. Sauce for barbeque chicken Although here in Eastern N.C. tomato based barbeque sauce is next to heresy, I have used this recipe for barbeque chicken for many years. It only takes 5 minutes to cook. Combine ingredients in saucepan. Cook and stir occasionally over low heat "faux" fettucini alfredo sauce On a very low flame, heat up the butter and sour cream and parsley flakes until combined. Heat until hot but not boiling. Remove from flame and immediately stir in slightly beaten egg yolk and cheese. This recipe, on further analysis, is too diff Spicy peanut sauce 1) Saute the onions in the sesame oil until golden brown and caramelized. 2) Add the Sambal Oleck and brown sugar and cook for another minute 3) Remove from the heat and stir in the remainder of the ingredients. 4) Serve slightly warm. Brown sauce In skillet melt butter. Add flour, salt, pepper and beef stock. Cook 15 minutes over very low heat or double boiler. Consumme' can substitute for beef stock. Serve with beef dishes. Jeweled asparagus Melt butter in a large skillet; add green pepper, celery and lemon juice. Sautee until vegetables are tender. Stir in pimineto and water chestnuts; remove from heat. Serve over hot asparagus. Liver in mustard sauce Salt and pepper liver. Saute over medium to high heat in the margarine (oleo). Remove liver and keep warm. Pour off some of melted oleo. In what is left, saute shallots until clear or tender. Add white wine. Bring to boil. Add mustard and blend int Chicken in cream & herb sauce Place chicken between sheets of plastic wrap, and with heavy wooden mallet, pound evenly and gently until about 1/4" thick. Dredge with seasoned flour. In a large skillet, heat 1 1/2 tablespoons each butter and oil. Add as many pieces of chicken as w Roulade of turkey with foie gras and sauterne sauce ... Full Title : Roulade of Turkey with Foie Gras and Sauterne Sauce with Crispy Sweet Potatoes From Peter Kelly of Piermont, N.Y. Turkey roulade: Remove skin from turkey breast with sharp knife. Slice in 4 slices. Between sheets of plastic wrap, lightly poun Cabernet sauce Pour red wine, Port and stock into heavy large pot. Bring to simmer over medium-high heat. Continue to simmer until reduced to 1 cup, about 1 hour and 45 minutes. (Can be prepared days ahead. Cover sauce and crust mixture separately and refrigerate.) Kochu jang (hot sauce) * NOTE: Available in Korean markets. Consists of soy beans which are made into dumplings, fermented, dried, and then powdered. In a bowl, combine YEODKIREUM powder and water. Mix well, then strain off liquid into a large pot. Add glutenous r Enchilada sauce a la brenda Mix the chili powder with just enough water to make a smooth paste. Then mix in the remaining ingredients and simmer. Easy! This recipie came from Brenda Frandsen's church cook book which she compiled. Fresh tomato-zucchini sauce Melt butter in large kettle; add onion, garlic, celery and green pepper; cook until tender. Add zucchini and cook for 5 minutes. Add remaining ingredients and simmer, covered, over low heat for 45 mintues. Remove bay leaf. Ladle sauce into 1-quart fr Broiled swordfish and cucumber sauce Mix 6 T butter and 2 T anchovy paste then spread on both sides of steaks. Season with salt and pepper. Oil broiler pan or grill and cook steaks about 3 minutes each side (for 1 inch steaks). Mix cucumber and ghi and pour over steaks to serve. Caramel sundae sauce (dairy-free) In a small saucepan over medium-high heat, bring sugar, corn syrup and margarine to a full boil, stir constantly. Boil 1 minute. Remove from heat and stir in nuts and vanilla. Serve warm. Hot carmel sauce - the pillsbury cookbook 1. In medium saucepan, combine sugar, 1/2 cup of the half-and-half, corn syrup and butter. 2. Bring to a full boil. 3. Graadually add remaining half-and-half. BE SURE BOILING DOES NOT STOP! 4. Cook over medium heat to soft ball stag Cascabel and grapefruit sauce : NOTE: Cascabel Peppers, this pepper is small (1 1/2 inch or so), round and dark brown. This is the "little rattles" pepper that comes from the Veracruz area. This pepper is not elongated, not black, not from South America, and not r Asparagus strudel Preheat the oven to 400 F. Saute the onions in 2 tablespoons of the butter or vegan margarine for 10 minutes, until soft but not browned. In another pan, heat 4 tablespoons of the butter or vegan margarine and saute the crumbs until crisp. Me Sweet and sour sauce saute the onion and garlic in olive oil over medium heatuntil glossy. add the shredded carrott, salt, pepper and sugar and saute for another 5 minutes. add the pineapple, cornstarch and vinegar, mix well. pour over whatever your hearts desire. chicken, p Chicken sate with spiced peanut sauce and a chile and sweet For the kecap manis: Bring sugar and 1 cup water to a boil in a medium saucepan over medium high heat, stirring until sugar dissolves, about 3 minutes. Continue boiling until syrup reaches 200F on a candy thermometer, about 1 minute. 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Creamy walnut and pomegranate sauce Place walnuts, pepper or cayenne and paprika, garlic, marigold petals or saffron, coriander seeds and salt into a work bowl of a food processor.; blend until finely pureed into a smooth sauce, about 45 seconds. With machine on, add diluted pome Carriage house sauce mix lemon juice, sugar, mustard, soy sauce, oil, garlic and pepper. brush on a scorred flank steak. grill 4 to 6 inches from the heat source. turn and brush serveral times during the 10 minute cooking time. let the steak rest for 5 minutes before slicin White chocolate mousse with dark chocolate sauce For a nice touch, fold fresh raspberries into the mousse and garnish it with additional berries. Stir white chocolate, 1/4 cup cream and 2 tablespoons syrup in heavy small saucepan over low heat until chocolate is melted and smooth. Pour into medium bowl,