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1 (8 oz.) carton commercial sour cream
2 to 3 tsp. prepared horseradish
1 tsp. Worcestershire sauce
1/2 tsp. onion salt
Dash of ground red pepper
Combine all ingredients, stir well. Cover and chill 1 to 2 hours. Serve with rolls and beef tenderloin.
This sauce is especially good if you are serving cold tenderloin. I usually slice the meat, stuff it in a roll and let the company help themselves to the sauce, which is put in a pretty gravy boat with a nice serving spoon.
Thursday, January 19, 2012
Wednesday, January 18, 2012
Saturday, January 7, 2012
12 oz. Bottle of Franks buffalo wing sauce
1 1lb. bag breaded popcorn chicken 2 celery stalks diced
1 tablespoon butter
1 tablespoon flour
1 half pint heavy cream
1 cup milk
32 oz. chicken stock
1 tablespoon honey
2 tablespoons Thai sweet chili sauce (optional)
Salt and pepper to taste
In 8 quart pot over medium heat add butter. Allow butter to melt and add celery
And cook for 3 minutes. Add flour cook for 2 to 3 minutes or until it smells a little nutty and no longer like raw flour. Slowly add chicken broth while constantly whisking. Add cream and milk and whisk all together then add Frank’s buffalo sauce. Add honey and Thai sweet chili sauce mix well taste and season with salt and pepper to taste. Add warm cooked chicken and serve.
Garnish with celery and Crumbled Blue cheese
Serves 6 - 8