Wine Cream Sauce - Recipes - Page 4

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Results 31 - 40 of 108 for wine cream sauce

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31. HERRING IN SOUR CREAM

Drain herring, cut into bite size pieces. Combine all ingredients, add herring, refrigerate overnight.

32. SCALLOPS AND MUSHROOMS IN CREAM SAUCE

Heat 2 tablespoons butter in ... (stir often). Add wine and reduce liquid by 1/2. Add cream. Cook down over high ... and serve on rice. Serves 4.

33. CREAM OF FIDDLEHEAD SOUP

Saute mushrooms in butter lightly. ... Meanwhile, prepare White Sauce. Melt butter over low ... drained vegetables, nutmeg, wine and parsley. Warm gently. Makes about 4 or 5 cups.

34. PORK CHOPS WITH PECAN MUSHROOM CREAM SAUCE

Heat oil and butter in ... and mushrooms, the wine, salt and pepper to ... 12 minutes. Stir cream, pecans and parsley into sauce mixture; increase heat to medium ... good dish for Company).

35. GRILLED CHICKEN WITH SOUR CREAM SAUCE

Combine first 6 ingredients and ... tender, turning frequently. Transfer chicken to a serving platter and serve with sour cream sauce. Serves 4.

36. CAROLINA SHRIMP IN CREAM SAUCE

Cut large or medium shrimp ... constantly. Add sour cream, wine and shrimp. Salt and pepper ... occasionally. Serve over hot rice, toast or patty shells.

37. SALMON IN CREAM SAUCE

Dust the cubed salmon lightly ... brown. Add white wine to form a roux. Add whipping cream. Add chopped vegetables, such ... Cook until cream sauce is desired consistency. Salt and ... or pasta. Serves 4.

38. CHICKEN AND BROCCOLI IN CREAM SAUCE

Bake or fry chicken until ... bubbles. Stir in cream and wine. Place chicken in baking ... chicken. Pour the sauce over the chicken and broccoli. ... baked through. Serves 6.

39. GOOSE IN CREAM SAUCE

Toss meat cubes in enough ... to thicken the sauce and whisk well. After sauce ... and add sour cream and wine. Mix thoroughly, then return ... over noodles or rice.

40. SCALLOPS IN CREAM AND MUSTARD SAUCE

Heat 1 tablespoon butter in ... is evaporated. Add cream and mustard, cook down over ... 1 to 3 minutes. Serve. Sprinkle with chopped parsley.

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