|The Book of Sauces|
|by C. Herman Senn|
PREFACE Since sauces accompany practically every dish, whether it be savory fish or meat or a sweet, it follows that sauce-making constitutes a mo...
Results 71 - 80 of 280 for chill
Combine 3 cups ... Stir in lemon juice and orange rind. Cool to room temperature. Chill in refrigerator 4 hours minimum. Serve with dollop of sour cream.
Puree all ingredients together in blender. Serve very cold. Garnish with chives and scallions. (Makes 4 to 6 servings.)
Remove most of ... dice the solid portion into a blender. Add 1-2 cups buttermilk and the dill and blend until smooth. Chill 30 minutes and serve. Serves 4.
Puree everything together in the blender. Save scallion for garnish. Serve cold. Serves 4-6.
In electric blender ... scallions and radishes. Chill 1 hour or ... thin to desired consistency with additional water, if necessary. Garnish as desired.
In food processor combine cucumbers, parsley, onions, garlic, tomato juice, broth and vinegar. Blend well. Pour into large serving bowl, add sour ...
Saute onion, celery ... vegetables, add the chopped dill and simmer for about 2 or 3 minutes. Mix cream, adjust seasonings. Chill. Serve in chilled soup bowls.
Saute leeks and ... cool. Add cream and chill thoroughly. Serve in very cold cups with a sprinkling of finely chopped chives. Best served very cold. For 8.
Combine all ingredients. Chill several hours or overnight. Serve on lettuce leaves.
Peel and seed ... thick. Cook 2 minutes. Strain and chill 6 to 8 hours. When ready to serve add 3/4 cup cream and 1 tablespoon chopped fresh dill. Serve cold.
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