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    You are in: Home / Cookbooks / fireside
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    17 recipes in

    fireside


    Displaying up to 20 pages of results. To see all results, or register.

    Found this in the James Beard Fireside cookbook. Thought I would try it with leftover Easter ham.

    Recipe #454658

    Bernaise sauce--great on steaks or chops

    Recipe #366531

    2 Reviews |  By -Sheri-

    This sauce comes from a cook book, French Classics. This is perfect served over fish. DO NOT overheat the yolks or the sauce will curdle and you will have to start again. Cooking time is complete time. Serve with salmon # 170382

    Recipe #170385

    One of the most versatile of the "mother" sauces. Not sure why it fell out of fashion. Take the time and give it a try, you'll love it! I usually serve this over chicken, hence the chicken stock or veggies that have been lightly grilled.

    Recipe #434128

    I havent made this but its suppose to be very good on fish especially salmon. Its sounds like a great change from regular tartar sauce.

    Recipe #28068

    2 Reviews |  By Leta

    A light cheese sauce used to dress up meats or vegetable dishes. (source: LeCordon Bleu Professional Cooking)

    Recipe #47143

    2 Reviews |  By Bec

    More or less milk will produce a thinner or thicker sauce. Keep warm, if necessary, in top of double boiler over simmering water, but do not cover because the steam will thin the sauce.

    Recipe #131139

    2 Reviews |  By DIryshe

    This recipe is a fond favorite from my chilhood. I don't think that my mother ever used a different frosting on our birthday cakes. The recipe is from my mother's personal hand-made recipe book. The prep and cook times here, I have estimated.

    Recipe #81501

    My husband's favorite!

    Recipe #9160

    This custard is really good--hot or cold. Excellent when you've got too many eggs on hand, too.

    Recipe #96081

    8 Reviews |  By blgpts

    What a wonderful dish! Its easier then it sounds. I was a very very young cook when I made this for my family. My son, with his own family just recently asked me to make this again for him. My kids loved this dish.. and it really is simple to make.. The most important thing is your timing. It MUST be eaten as soon as it comes from the oven or it absolutely will fall!Enjoy! Delicious with a salad and dessert. MEMO: you do NOT grease your baking dish, or it will have nothing to cling to so it can climb. The directions in the book specifically said DO NOT GREASE!

    Recipe #216628

    Recipe #62562

    This uses your leftovers from St.Patrick's Day or New England Boiled Dinner. Can be made with any quantity of leftovers so measurements are approximate. Do not use your leftover cabbage or onion!

    Recipe #161562

    I've been making this for about 25 years, so I KNOW I like it! :) It's a good "comfort food".

    Recipe #248713

    Wonderful do ahead appetizer.

    Recipe #247070

    Unusual and very tasty! These are better with fresh olives from the deli case rather than canned.

    Recipe #259640


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