|Taste of Thailand|
|by Vatcharin Bhumichitr|
This lavishly illustrated cookbook provides an introdution not only to Thai cooking but to Thailand's history and culture as well.
Tip: Try in cream sauce for more results.
1 - 10 of 10 for herring in cream sauce
Discard juice in herring jar. Combine all ... blend. Add salt and pepper if necessary. Sprinkle with diced or shredded hard boiled egg when ready to serve.
(This is something I use at Christmas hors d'oeuvre parties or graduation receptions)
Drain herring, cut into bite size pieces. Combine all ingredients, add herring, refrigerate overnight.
Wash and drain herring. Make sure it is thoroughly drained. In separate bowl (large) ... well. Cover tightly. Store in refrigerator overnight (keeps 1 week).
Chop herring and beets, use onions from each jar. Add all ingredients together. Chill and serve. Makes 6 servings.
Wash and drain herring. Make sure it is thoroughly drained. In separate bowl (large) ... Cover tightly. Store in refrigerator overnight (keeps one week).
Slice beets in half and drain ... beets, toss to mix well. Carefully fold in beets. Refrigerate at least 3 hours, just before serving add dill for garnish.
Dry herring on paper toweling. ... Mix cranberry, sour cream and onion together. ... to use. Stir occasionally. Serve with sesame crackers or party rye.
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