Rich Caramel Sauce Recipe

A Recipe for
Rich Caramel Sauce

 

Cheese - milk's leap toward immortality.

Clifton Fadiman

"Food...can look beautiful, taste exquisite, smell wonderful, make people feel good, bring them together, inspire romantic feelings....At its most basic, it is fuel for a hungry machine;...."

Rosamond Richardson, English cookery author

This Rich Caramel Sauce recipe is one of many in our Christmas Category.

Food Tip Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water

This Recipe for Rich Caramel Sauce is one of thousands in the Recipes-to-go Christmas Cookbook.

Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.

Voltaire

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Food Tip It's easy to create tasty sauces for beef roasts. Simply add stock or broth into pan juices and thicken by boiling rapidly for a few minutes. Season with herbs and a touch of wine.

Welcome to the Church of the Holy Cabbage. Lettuce pray.

Author Unknown

This is a recipe for Rich Caramel Sauce from the recipe cookbook of Recipes-to-go (Christmas)

It's bizarre that the produce manager is more important to my children's health than the pediatrician.

Meryl Streep

Rich Caramel Sauce recipe - a tasty recipe for you to add to your collection!

I don't cry over spilt milk, but a fallen scoop of ice cream is enough to ruin my whole day.

Terri Guillemets

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I would rather live in Russia on black bread and vodka than in the United States at the best hotels. America knows nothing of food, love or art.

Isadora Duncan, America dancer (1878-1927)

Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups.

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I'm like old wine. They don't bring me out very often, but I'm well preserved.

Rose Kennedy, (1890-1995) family matriarch, on her 100th birthday, 1991

Rich Caramel Sauce

Food Tip Cook beef in nonstick pans. If needed, use cooking sprays instead of oil or butter.