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    You are in: Home / Cookbooks / Sauces, Marinades, Gravies and Glazes
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    Sauces, Marinades, Gravies and Glazes

    Nothing like a good sauce, marinade, gravy or glaze to complete a dish. Both savory and sweet included here...
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    A lovely summertime dessert! Garnish with fresh mint leaves and serve warm with some of the wine-cream sauce. Very good over scoops of French vanilla ice cream...

    Recipe #361023

    1 Reviews |  By BecR

    Tasty and tender--the ginger bourbon and dijon is a wonderful flavor combination! And so easy. Serve the grilled tenderloin medallions with a tossed salad or veggies, and your favorite potatoes or rice--delicious!! Note that meat needs to marinate at least 6 hours or overnight. Recipe is from Arlyn Hackett, a cookbook author and food historian. An interesting fact: In 1812, pork was the preferred meat for Americans. The great herds of cattle across the great plains had not yet been established. At the time, barbecue was rapidly becoming a popular way to prepare pork. However, barbecuing meat was done as a public event, using an enitre hog, or more often several hogs. Pork on the backyard grill did not catch on until after World War II.

    Recipe #130741

    1 Reviews |  By BecR

    Mouthwatering!!! This makes great sandwiches: combine sliced roasted pork loin with frisee and serve on slices of baguette drizzled with a rosemary-basil pesto sauce.

    Recipe #379209

    2 Reviews |  By BecR

    Tender succulent boneless pork roast is rubbed with olive oil and seasonings and slowly roasted to perfection in the crock pot until it is falling apart, then stuffed into warmed and buttered Italian ciabatta rolls. A wonderfully simplified version of the classic Porchetta Italian Market Place Sandwich by Nigella Lawson.

    Recipe #391890

    36 Reviews |  By BecR

    These are some great tasting, finger-lickin' ribs! Boil 'em and then grill 'em (or you may finish them in the oven, if you prefer), then serve 'em with extra Q sauce for dipping. Simple and easy recipe, with NO heating up of the kitchen from a hot oven, which is an added bonus especially in the hot summertime. Recipe is from my Southern born and raised sis-in-law, Patricia Ellen. Thought I'd share with y'all, I hope you enjoy. Serve with some corn bread or buttered rolls, beans and slaw.

    Recipe #226957

    7 Reviews |  By BecR

    A real family pleaser, and great comfort food. Great served with green beans and mashed potatoes, with extra catsup on the side. I usually double the recipe and make two loaves in order to have extra for meatloaf sandwiches the next day--yum!!! Recipe is from my mother who learned it from my Oma, growing up.

    Recipe #112779

    10 Reviews |  By BecR

    A classic! Authentic Königsberger Klopse are made from ground veal, beef, and pork, along with a small amount of anchovies (or sardines or herring), chopped onions, bread crumbs, eggs, and spices. The traditional creamy sauce that accompanies the dumplings are made from the broth in which the dumplings were cooked, flour, cream, white wine, lemon juice, and capers. Delicious! Serve with boiled new potatoes and my Rotkohl recipe #108449 #108449. Also makes a great appetizer! A little history: Predecessors of the Königsberger Klopse date back to the Middle Ages. However, the East Prussian name Klops (Klops = meat dumpling) didn't originate until the 18th century. Königsberger Klopse was invented in the city of Königsberg (then the capital of East Prussia; today known as Kaliningrad, Russia) around 200 years ago. My German/Polish/French grandmother was born and raised in East Prussia, about 30 kilometers from Königsberg. This recipe is my version of her delicious Königsberger Klopse, which she never wrote down but with the help of my mother I was finally able to replicate. I have many fond memories of enjoying this dish (which the women would prepare) at family gatherings, Sunday dinners, and special occasions such as birthdays and anniversaries. Still one of my top favorites!!! I hope your family enjoys, too. (Helpful Tips: These tender meatballs are braised NOT fried. If halving the meatball recipe, you will still need the full amount of stock for braising and for the gravy. The meatballs are somewhat delicate & time consuming to make; have someone help to form them into balls, it is much easier that way! For appetizers make them smaller and serve warm from the crock pot with toothpicks, buttered rolls and Potato Salad recipe #309891 #309891. Freezes well).

    Recipe #106298

    Rich buttery pistachio shortbread cookies, with a fabulous lemon glaze! These cookies would make a lovely holiday or hostess gift, and a welcome addition to the holiday cookie tray. From Calphalon.

    Recipe #165396

    3 Reviews |  By BecR

    This luscious, lemony loaf cake goes together fast, travels well- you can pop it back in the loaf pan once it has cooled to protect it en route- and stays moist. No one will guess this moist, sweet cake with a bright citrus tang is low-fat and made entirely with whole-wheat flour. Feel free to double the recipe and freeze the second loaf for future take-along use. From the newspaper.

    Recipe #175262

    2 Reviews |  By BecR

    A wonderful & impressive finale to your Thanksgiving or Christmas feast! Guests will be impressed and think you slaved all day in the kitchen- - but this recipe is a breeze to prepare with a storebought Panetonne bread! You could easily sub brioche or stollen for the panettone bread, and add in some brandy soaked golden raisins or glace fruit, if you wish. Serve the pudding warm or at room temperature, drizzled with the lovely warm buttered brandy-cream sauce....... Delicious! Recipe adapted from 'Baron's Marketplace'.

    Recipe #201005

    Serve this moist and delicious chocolate brioche bread pudding warm, drizzled with the exquisite warm vanilla sauce. Lovely for brunch with mimosas and a cup of my French Vanilla Cafe au Lait recipe #412890. Heaven!

    Recipe #412943

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