Free Recipes Archive
Source: Henry’s End – Brooklyn Heights, New York City, New York 12 jumbo shrimp (3/4 pound), shelled and deveined 1-1/2 tablespoons olive oil 2 teaspoons minced garlic 1/3 cup dry white wine 1 tablespoon fresh lemon juice 2 tablespoons chopped Read More …
This tomato-based sauce has the zip of picante and hot pepper sauces as well as the tanginess of Worcestershire and your favorite steak sauce. Use it to baste meat while grilling and then serve it alongside. 1 3/4 cups tomato Read More …
Henry Bain was the headwaiter at a Louisville, Kentucky men’s club more than a century ago when he created the sauce that bears his name. This recipe varies some from Bain’s original version, but it’s true to the source, a Read More …
Henry Bain went to work for the Pendennis Club in 1881, and he was head waiter when he created his famous sauce. Cissy Gregg printed this recipe in 1962, calling it a “modified” version “because we never make it twice Read More …