111 two cream sauces Recipes

cream cheese, softened, sour cream, two 6 1/2-oz cans minced clams, drained , reserving 3 tbsp liquid, chopped red bell pepper, shallot, minced, minced fresh parsley leaves, worcestershire sauce, cayenne, toasted pita wedges or potato chips

cream cheese, whole wheat bagel , split in two, red onion, smoked turkey breast, whole berry cranberry sauce

ground turkey, chopped onion, beer (or can of ), water, jalapeno peppers, seeded and finely chopped (see note ), instant chicken bouillon granules, chili powder, ground cumin, great northern beans, rinsed and drained (or two 15- or 19-oz. cans white kidney beans (cannellini beans), lime juice, sour cream (optional), cilantro, snipped fresh (optional), lime wedge (optional), chili powder (optional), bottled hot pepper sauce (optional)

three cans of white meat chicken, a bottle of hot sauce, two packages of cream cheese, two small bottles of ranch dressing, a cup nd h lf of diced celery, two cups of shredded cheddar

angus beef center-cut sirloin steaks, olive oil, garlic cloves, thinly sliced, button mushrooms , wiped clean and chopped, shiitake mushrooms , wiped clean and chopped (if stems are too tough, save for another dish), baby portabella mushrooms, cleaned and chopped (if stems are too hard, save for another dish), louis m martini cabernet sauvignon wine, canned diced tomatoes, olive oil, chopped shallot, pancetta, thinly sliced, risotto rice (we used arborio), low sodium vegetable broth or 4 cups low sodium chicken broth, heavy cream, chopped fresh oregano, chopped blanched asparagus, salt , to taste, fresh ground black pepper , to taste, crushed red pepper flakes (a pinch or two)

asparagus spears, cooked (i steamed mine), brie cheese, prosciutto, thinly sliced, butter (for sauteing ), baby bella mushrooms (washed and sliced ), onion, diced, butter, flour, chicken stock (or chicken bouillon), white wine (i used pino grigio), garlic powder, pepper, sour cream (i was out of milk,so i used up what i had), dried parsley

olive oil (or as needed to cover the bottom of the saucepan), onion, finely chopped, red bell pepper, seeded and finely chopped (do not substitute green or yellow pepper), chopped sun-dried tomatoes packed in oil (can use more ), chopped fresh garlic (the more garlic the better!), crushed red pepper flakes (or adjust to suit heat level), dried basil (rubbed between fingers to release flavors), tomato paste, crushed tomatoes (or use two 14-ounce cans), tomatoes (do not drain), salt (or to taste), fresh ground black pepper (to taste), heavy whipping cream (or more to desired creaminess)

cream cheese, softened, sour cream , plus, sour cream, fresh minced garlic (optional or to taste), mayonnaise (not salad dressing, i use hellman s for this), broken shrimp, rinsed with cold water and drain well, seafood cocktail sauce (or to taste), grated mozzarella cheese, green onions, chopped, firm tomato, chopped (can use two if desired), green bell pepper, chopped

two 16 oz, 1 7 ounces) thin spaghetti, olive oil, divided, onions, chopped, green peppers, chopped, zucchini, thinly sliced, garlic cloves, minced, spaghetti sauce, tomato sauce, sliced ripe olives, drained, cubed cooked chicken, condensed cream of mushroom soup, undiluted, shredded cheddar cheese

two slices of pineapple for each person (brushed with butter, sprinkled with sugar and grilled make this sundae even better), scoops of vanilla ice cream for each person, whole jar of macadamia nuts crushed, store bought caramel sauce, whipping cream, sugar, sugar cubes, lemon extract, cinnamon in a shaker top

cream cheese (softened ), pizza sauce, ground beef (browned ), pork sausage (browned ), pepperoni, chopped onion (more or less to suit individual taste), chopped green pepper (more or less to suit individual taste.), sliced mushrooms, sliced olive (black or stuffed green , or combination of the two.), shredded mozzarella cheese

cream cheese, french dressing, green onion finely chopped, a d sh or two of hot s uce, shrimp, cooked, peeled, and chopped, stalks celery , cut into 3 inch pieces

two 5- to 6-oz mignons, cut crosswise into 1/4-inch-thick pieces, all-purpose flour seasoned with salt and pepper, olive oil, chopped shallots (about 2 large), chopped onion, dry red wine, fresh shiitake mushrooms , stems discarded and caps sliced (about 2 cups), white mushrooms, trimmed and sliced (about 2 cups), beef broth, sour cream, worcestershire sauce , or to taste, chopped fresh parsley leaves, turnip potato puree (recipe follows) or buttered egg noodles, white turnips, a 1/2-lb russet (baking) potato, unsalted butter, softened

two 8-oz cans creamed corn, milk, onion powder , optional, heaping tbsp cornstarch, ground nutmeg, salt and ground black pepper, hot sauce, optional, plus more for serving, elbow macaroni, grated mild yellow cheddar, grated mozzarella, egg, lightly beaten, croutons, olive oil

olive oil, ground sirloin or chuck, salt and freshly ground black pepper, spanish onion (1 1/2 lb), coarsely chopped, garlic cloves, minced, jalapeno chiles, seeded and minced, ancho chile powder, sweet paprika, tomato paste, two 28-oz cans peeled italian tomatoes, coarsely chopped and juices reserved, chicken or beef stock or canned low-sodium broth, two 19-oz cans kidney beans, drained and rinsed, chipotle chiles in adobo sauce, seeded and minced, dried oregano, cinnamon, coarsely chopped cilantro , for serving, sour cream , for serving

fresh corn kernels, corn oil, salt, freshly ground pepper, pecan cornbread (recipe follows), slightly stale, cut into 1/2 cubes, shallot, minced, cooked lobster meat, roughly chopped, cream cheese, softened, worcestershire sauce, prepared mayonnaise, freshly ground nutmeg, on high heat , in a medium skillet, brown the corn kernels in the corn oil and season lightly with salt and pepper to taste. remove pan from heat and put cooked corn kernels into a large mixing bowl. stir in remaining ingredients, blending well. form lobster cakes with a two oz scoop. (make approximately twenty cakes.) cakes may be prepared to this point and refrigerated up to two days., presentation, pecans, pecan cornbread, dried slightly at room temperature, clarified butter or olive oil for sauteing, in a food processor , pulse pecans and pecan cornbread until finely ground. press cakes into crumb mixture, and then saute in clarified butter or olive oil on medium heat until lightly browned and warmed through. place on warmed plate and drizzle with pumpkin ginger creme fraiche (recipe follows).

white sugar, half&half cream ,or milk,or canned cream(which ever you prefer), liquid to make a thick syrup, place in sauce pan and bring to a boil,watching as not to boil over, boil for a minute or two, burner, add : 1/2 to 1 tsp vanilla extract,pure, may add other flavoring ,but i like the vanilla in this 1.

fish sauce or 2 tbsp oyster sauce, coconut milk, reduced-sodium chicken broth, shrimp soup paste (add more for more spice, however the mixture becomes saltier) or 3 tbsp tom yum paste (add more for more spice, however the mixture becomes saltier), lemon grass root (two inch sprigs), lime peel, ground finely, lime , juice of, garlic (or more depending on your preference), red chile (add more for more spice), fresh gingerroot, chopped cilantro, chopped boneless skinless chicken, cut into small cubes, half-and-half cream (add more if you like it creamier!)