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Results 21 - 30 of 83 for roasted garlic cream sauce
(If you like the taste ... olive oil and garlic, but if you can ... worth the trouble). Roasted garlic: Preheat oven to 350 ... all of the cream. There is no need ... and cooking the sauce, scrape the edges lightly, ... has for me. Enjoy.
Pierce both sides of meat ... a fork. Place roast into a 2 to 2 ... ingredients except sour cream. Pour over meat. Cover ... in sour cream sauce to serve. To microwave at ... 3/4 to 2 hours.
Cook pork and beef, then add all ingredients. Cook on low heat for approximately 2 hours. Add chicken broth as required. Add spices to ...
Quickly dip tortillas in hot ... aside. Combine whipped cream cheese, mayonnaise, mustard, garlic powder, hot pepper sauce. Mix well. Spread small ... Makes 25 roll ups.
Combine enchilada sauce and chopped tomatoes in a ... bubbly. Spoon sour cream over enchiladas and serve hot. If using roast, bake tightly sealed in ... green chili salsa, garlic, flour, salt and cumin. ... containers. Seal and label.
This works on any size roast. Preheat oven to 375°F. ... 10 minutes before slicing. Roast will be juicy and medium-rare. Perfect every time.
27. CHIMICHANGAS
Warm tortillas in oven about ... guacamole and sour cream. Garnish each with an ... 200 degrees. Place roast in large roasting pan or ... chili salsa and garlic powder, flour, salt and cumin. ... cups Mexican Meat Mix.
Simmer peppers, chicken stock, tomatoes, garlic, and potatoes until tender. ... 1/4 cup sour cream, red pepper sauce and salt and pepper to ... or cold. To roast red peppers: Rub them with ... They'll peel easily now.
Preheat 12 inch saute pan ... flavors blend and sauce thickens. Stir in olive oil ... melted. Add minced garlic and simmer on low heat for 5 to 8 minutes. Add cream, salt and pepper. Let ... Serves 4 to 5.
Steam chicken in the 2 ... Reserve stock for sauce. Remove meat from bone, ... and slivers of garlic, and continue to cook ... butter, gradually add cream and chicken stock stirring constantly. ... and sauterne toward end.
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