|Cakes (101 Essential Tips)|
|by Dorling Kindersley|
This pocket-sized guide to gateaux and cakes breaks down core information into 101 essential tips: a point-by-point approach which gets straight d...
Results 1 - 10 of 84 for cream sauce for vegetables
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In a small ... milk a little at a time and cook until it thickens. While stirring, you may want to thin it a little with the liquid from the vegetables.
Simmer vegetables for 10 minutes in ... saucepan, combine sour cream, salt, butter, ... 375 degrees. Also can be made in A.M. and heated for 30 minutes.
Melt butter in ... celery, water, sour cream, salt, lemon ... well blended. Cook over low heat 3-5 minutes longer, stirring frequently. Makes 3/4 cup sauce.
Cook fresh vegetables in 1 cup ... bowl, heat oil for 30 seconds. Stir ... stirring occasionally, until thickened. Add the cooked vegetables and reheat.
Grate off all ... lemon. Squeeze fruit for juice and strain. ... eggs and sour cream on top of ... over poached fish or steamed vegetables. Serves: 2 cups.
Combine and add cheese; cook until thick. (For cheese sauce, add 3/4 cup grated milk cheese.)
Thaw out frozen vegetables; set aside. ... remaining milk or cream, stir constantly. Make amount of sauce or thickness you ... on cooked rice or noodles.
Melt butter in a quart saucepan. Stir in remaining ingredients. Cook over low heat stirring constantly until heated. Serve over asparagus, green ...
Combine all ingredients in glass boiler and cook on low heat until cheese melts. If you want a thinner sauce, add more milk. This is great on broccoli!
Cut butter into flour, dry milk and seasonings until very crumbly. Keep in tight container in refrigerator. 2 tablespoons mix thickens about 1/2 cup ...
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