21 - 30 of 49 for remoulade sauce

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Blend ingredients and ... chopped shrimp, 1/2 cup chopped celery, 1/4 cup chopped onion, 2 boiled eggs and enough Remoulade sauce to hold the mixture together.

Thoroughly mix 1/2 cup dairy sour cream, 2 teaspoons milk prepared mustard, 2 tablespoons drained sweet pickle relish and 1 tablespoon each chopped ...

Combine all ingredients; chill. Makes approximately 1 1/2 cups sauce.

Mix in order indicated until well blended. Serve with salads, cold fish or seafood.

Mix all of ... boiled shrimp, pour small amount over shrimp on lettuce as a salad, or stir into peeled and deveined shrimp for unusual shrimp salad sauce.

Place all ingredients in food processor with steel blade and process until fine. Chill in refrigerator overnight.

1. In a clean bowl whisk together the yolks, mustard, vinegar, salt and pepper. 2. Add the oils very slowly, drop by drop at first, whisking ...

Combine all ingredients and beat until well blended. Refrigerate several hours before serving to allow flavors to develop.

Combine ingredients. Blend thoroughly. Chill until ready to serve. Excellent for "Shrimp Remoulade" on a bed of lettuce.

Combine all ingredients in small bowl; mix until well blended. Refrigerate several hours or overnight. Serve with cold boiled shrimp, crabmeat, ...

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