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Results 111 - 120 of 1,940 for white sauces
Defrost shrimp, lobster, and crab; ... until heated through. Serve over white rice. Serves 12. Can be frozen or prepared a day or two in advance.
112. MEDIUM WHITE SAUCE
Heat 3 cups milk and ... corn starch and white pepper. Slowly add corn starch ... For THICK WHITE SAUCE, use an additional 1/4 cup corn starch.
113. WHITE SAUCE
Melt butter in saucepan; add flour and mix well. Add milk. Stir until thickened as desired.
114. MUSHROOM WHITE SAUCE
Saute mushrooms, onion, garlic in butter. Add remaining ingredients and heat. Simmer 10-15 minutes, stirring constantly. Serve over ...
115. CHEESE SAUCE - WHITE
Add 1 cup shredded sharp ... 1 cup. Thin white sauce is pourable and is ... is used for sauces, scalloped dishes and creamed ... cheese, stirring to melt.
Brown garlic buds until golden brown, remove from heat. (Do not over cook garlic, as it will become bitter.) Remove garlic from pan and ...
117. BASIC WHITE SAUCE
1. To melt butter in ... cup of creamy white sauce (thin).. FOR VARIATIONS: MEDIUM: ... shredded cheddar or Swiss cheese to the Basic White Sauce.
Makes 2 cups. Serves 4. 1/2 cup per serving. This basic French sauce can be used with poultry, meat or vegetables. In a 1-quart saucepan, ...
Drain juice from clams. SAVE!! Saute onion and garlic in oil and butter in saucepan until tender but not brown; about 5 minutes. Add clam ...
In sauce pan put sugar and flour. Mix well. Gradually pour water into mix. Heat on low heat until slightly thick. Remove from heat and add ...
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