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
Horsey Sour Cream
Wednesday, January 18, 2012
Heres a link to an article with some of my recipeshttp://www.star-telegram.com/2012/01/17/3666170/warm-your-family-from-the-inside.html#tvg
Saturday, January 7, 2012
Buffalo Chicken Soup
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
Garnish
Blue Cheese
Celery
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
Subscribe to:
Posts (Atom)