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Heat 1 1/2 cups picante sauce, marmalade and mustard in a 2-quart saucepan over medium heat to a boil. Reduce the heat to medium-low. Cook for 40 minutes or until the mixture is reduced to 3/4 cup, stirring occasionally. Place the chicken into a large bowl. Add the remaining picante sauce and toss to coat. Place the chicken onto the baking sheet.
Before World War I, Crosse & Blackwell, a limited company since 1892, established its first factory in continental Europe, in Hamburg. [7] After the war, in 1919, it acquired another Bermondsey-based business, sauce and pickle maker E. Lazenby & Son Ltd, and Dundee-based marmalade manufacturer James Keiller & Son Ltd in 1924.
8 oz orange marmalade (such as Tiptree) 2/3 cup light brown sugar, lightly packed. ½ cup ruby Port wine. ½ cup Dijon mustard. ¼ cup mango chutney (such as Stonewall Kitchen), plus extra for ...
Ketchup and mustard on fries Various grades of U.S. maple syrup. A condiment is a supplemental food (such as a sauce or powder) that is added to some foods to impart a particular flavor, enhance their flavor, [1] or, in some cultures, to complement the dish, but that cannot stand alone as a dish.
In 1929, tomato sauce was sold for 9d a bottle by grocers Moran & Cato Ltd. [29] In 1929, their mint sauce was sold by the British New Guinea Development Company Ltd. in Papua New Guinea. [30] In 1931, their marmalade and mint sauce were being sold by Burns Philp & Co. Ltd. in Port Moresby. [31]
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Orange Sauce: In a small bowl mix the butter, sugar, and zest. You can do this well in advance and refrigerate. Just before serving the tart, melt the butter mixture in a small saucepan over low heat. Add the Grand Marnier. Cook till bubbling and the sugar has melted. Pour, hot, over individual slices of torta di Caprese.