|by David Peppercorn|
A comprehensive book on Bordeaux covering not only the great chateaux but also a vast number of other wine producers, as well as the history of th...
Results 111 - 120 of 250 for scallops in cream sauce
Drain oysters, reserving ... of the crumbs in a buttered 8 ... Menu Note: Orange-cranberry sauce with this is ... gingerbread with whipped cream on top or lemon flavored cornstarch pudding sauce.
Prepare stuffing according ... dry stuffing. Spread in 13 x 9 ... and serve with Sauce. Heat and ... Slice, cooked carrots may be added with the chicken.
Drain oysters; reserve ... Spread 1/3 crumbs in greased 8x1 1/4 ... and crackers and use a little less butter. I always double this recipe for holidays.
Drain oysters, reserve ... Spread 1/3 crumbs in casserole dish. Cover ... with pepper. Combine cream, salt, and Worcestershire sauce. Pour over ... minutes or until done.
Chop 1 bunch ... 2 tablespoons butter in 2-quart saucepan over ... by half. Add cream and continue cooking until sauce is reduced and ... sauce. Arrange salmon scallops atop sauce. Broil ... underdone, about 1 minute.
Drain oysters, reserving ... cup liquor, mushrooms, cream and the Worcestershire. ... reserved crumbs. Bake in 350 degree oven ... desired. Makes 8 servings.
Heat the oysters in a skillet and ... aside. Make the cream sauce. Melting the ... Keep layering until all is used up. Cook in 350 degree oven until bubbly.
Drain oysters, reserving ... 1/3 of crumbs in a greased 8 ... with pepper. Combine cream, oyster liquid, and Worcestershire sauce and pour over ... minutes. Makes 4 servings.
Real butter should ... with bread crumbs. In a separate bowl, ... cracker crumbs. Mix cream with salt, pepper and Worcestershire sauce. In a ... oysters well-done, bake longer.
Prepare stuffing as per directions. Spread in baking pan, 13 ... testing. Let stand 5 minutes, then serve. SAUCE: Combine, heat. Serve over scallop. Serves 12.
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