|New York Cookbook|
|by Molly O'Neill|
More than five hundred recipes collected from the five boroughs of America's kitchen by a New York Times food writer celebrates the passion for fo...
41 - 50 of 233 for white cream sauce
Boil vegetables in ... tender. Do not drain. Make the white sauce and melt cream cheese into the sauce. Combine with the vegetables. Heat through and serve.
In a medium bowl stir together cream cheese, butter, garlic, parsley, water, vinegar, Worcestershire sauce, herbes de ... container. Crush before using.
Pare carrots and ... to boil again and add remaining ingredients. Pour into bowl and chill. Serve cold with dollop of sour cream or hot. 6 to 8 servings.
Scoop ice cream into 4 balls. ... hard. Blend egg whites into almond paste ... champagne glass and top with vanilla sauce. Chopped walnuts and sprig of mint.
Pare potatoes. Shred ... potatoes, onion, sour cream, flour, salt, ... 3 minutes. Drain on paper toweling. Serve warm with cranapple sauce, if you wish.
Spread half of ice cream into pie shell. ... To serve, stir sauce well and spoon ... Bits O' Brickle. Cool. Stir occasionally. Chill until ready to use.
In 8" skillet ... platter. Top with Tomato-Cream Sauce and, using 2 ... Spinach Gnocchi, substitute well drained cooked chopped spinach for the Swiss chard.
In a saucepan, ... Stir in the cream and bring just ... whisk a little of the hot soup into beaten eggs. Pour egg mixture into soup, stirring constantly.
Combine ingredients. Pour over chicken breasts, boned. Refrigerate overnight. Grill or broil.
In large skillet ... a platter; cook sauce for another minute. ... top with reserved onions and mushrooms. Serve with biscuits. Mix together until creamy.
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