|Muffins, Tea Breads & Gems|
|by Sherri Eldridge|
Linger awhile with some warm Muffins, Tea Breads & Gems. For breakfast or anytime, these delightful lowfat treats are right for sampling.
Results 21 - 30 of 49 for remoulade sauce
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.
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.
Combine all ingredients; chill. Makes approximately 1 1/2 cups sauce.
Combine all ingredients and beat until well blended. Refrigerate several hours before serving to allow flavors to develop.
Thoroughly mix 1/2 cup dairy sour cream, 2 teaspoons milk prepared mustard, 2 tablespoons drained sweet pickle relish and 1 tablespoon each chopped ...
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 ...
Mix in order indicated until well blended. Serve with salads, cold fish or seafood.
Combine all ingredients in small bowl; mix until well blended. Refrigerate several hours or overnight. Serve with cold boiled shrimp, crabmeat, ...
Combine ingredients. Blend thoroughly. Chill until ready to serve. Excellent for "Shrimp Remoulade" on a bed of lettuce.
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