 |
|
 |
 |
|
|
Forum
-> Recipe Collection
-> Cookbooks
ra_mom
|
 Tue, Mar 23 2010, 2:36 pm
Can someone please post the recipe for the meat for tongue in the Silver Spoon cookbook? It's the one that has chrain/horseradish in it?
TIA
| |
|
| Back to top |
 0
|
Tila
|
Sun, Aug 01 2010, 8:22 am
|
I do not have the cookbook, but I have a sweet and tangy recipe for tongue. intrested? its with apricot babyfood, ketchup, etc..
| |
|
| Back to top |
0
|
Sherri
|
Sun, Aug 01 2010, 11:48 am
2/3 cup ketchup
4 T margarine
3 t horseradish
6 T vinegar
2/3 c sugar
3 t mustard
Combine sauce ingredients in a pan, and bring to a boil. Pour over tongue and bake covered at 350 for 30- 40 minutes.
I'm glad that I can give you a recipe, ra_mom! 
| |
|
| Back to top |
0
|
ra_mom
|
Wed, Aug 04 2010, 10:42 pm
| Sherri wrote: | 2/3 cup ketchup
4 T margarine
3 t horseradish
6 T vinegar
2/3 c sugar
3 t mustard
Combine sauce ingredients in a pan, and bring to a boil. Pour over tongue and bake covered at 350 for 30- 40 minutes.
I'm glad that I can give you a recipe, ra_mom! | Thanks so much Sherri! This is an old thread, but I am still glad that you posted, so I can have it for the future.
(The one time that I made this, I only drizzled a little bit over the meat. It was perfect. I didn't cook it in the sauce.)
| |
|
| Back to top |
0
|
life'sgreat
|
Tue, Sep 21 2010, 5:00 pm
|
Does anyone know if this is a really delicious recipe? Having had the delicious minute roast on RH, I want something with zing for the tongue this time.
| |
|
| Back to top |
0
|
Sherri
|
Tue, Sep 21 2010, 5:31 pm
|
I guess ra_mom would know. Maybe pm her.
| |
|
| Back to top |
0
|
ra_mom
|
Tue, Sep 21 2010, 6:05 pm
| life'sgreat wrote: | | Does anyone know if this is a really delicious recipe? Having had the delicious minute roast on RH, I want something with zing for the tongue this time. | I heard about this recipe from so many people, everyone was raving about it, so I decided to try it.
I used it to drizzle a bit over warm roast beef slices a few years ago and it was quite good. I couldn't imagine warming the slices drowned in the sauce though like most people described. (The cookbook says it can be used for any meat.)
It does have zing. And if I were making a plain tongue (as opposed to pickled which is very flavorful), then I think it would work to warm the slices in.
Why don't you boil up the sauce in a 1 qt pot? Takes a minute. Taste it, and if you like it, refrigerate it for YT.
| |
|
| Back to top |
0
|
life'sgreat
|
Tue, Sep 21 2010, 7:19 pm
Because I'd need to get horseradish from the grocery. 
| |
|
| Back to top |
0
|
ra_mom
|
Tue, Sep 21 2010, 7:21 pm
| life'sgreat wrote: | | Because I'd need to get horseradish from the grocery. | Lol 
I always seem to have extra chrain hanging out in my fridge.
| |
|
| Back to top |
0
|
|
Imamother may earn commission when you use our links to make a purchase.
© 2024 Imamother.com - All rights reserved
|  |
 |
|
 |
|
|
