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Results 41 - 50 of 73 for remoulade
Place in bowl: onions, parsley and celery. Add mustard, paprika, Worcestershire, garlic, horseradish, lemon juice and salt. Mix well. Place ...
42. REMOULADE SAUCE
Combine all ingredients, except oil in food processor. Turn on and slowly dribble in the oil. Allow flavors to marinate overnight. Serve ...
Bring 3 quarts water to ... soak for 15 minutes. Drain, peel, and devein. Refrigerate until ready to serve with remoulade sauce. 1-2 servings.
44. SHRIMP REMOULADE
Put eggs, paprika, salt, and ... through parsley. Refrigerate 6 hours; remove lemon pieces. Place shrimp on bed of lettuce and dress with remoulade.
45. REMOULADE SAUCE
Mix all ingredients together. Makes 2-1/2 cups. This is a good sauce to serve with boiled shrimp for a cocktail party or on a shrimp salad.
46. REMOULADE SAUCE
Combine all ingredients and beat until well blended. Refrigerate several hours before serving to allow flavors to develop.
47. SHRIMP REMOULADE
To prepare the remoulade sauce, combine the mustard, paprika, ... the shrimp on top. Spoon the remoulade sauce over the shrimp and serve at once.
Place chicken breasts in baking dish, skin side up. Sprinkle with salt. In small bowl, mix together mayonnaise, mustard, horseradish and ...
In baking pan, place chicken, skin side up. Sprinkle with salt. In small bowl, mix together mayonnaise, mustard, horseradish, and paprika. ...
50. REMOULADE SALAD
Combine mayonnaise, mustard and olive oil. Add remaining ingredients and blend thoroughly. Serve over shrimp (cooked, cleaned & deveined).
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