b>Cream Sauce. Directions below --.
VANILLA CREAM SAUCE DIRECTIONS.
Mix all ingredients for Vanilla Cream Sauce
cover and simmer (not boil) for about 3 hours or until
erving dish and prepare the cream sauce.
SAUCE: Over medium high heat
Trim asparagus and diagonally cut into 1/
est. Let the shrimp marinate for 20 minutes.
Preheat a
Heat oil and melt butter over medium high heat.
Add the onion and garlic and cook until onions are translucent.
Add the flour to make a rue, cook for about 2 minutes.
Add the half-and-half, chicken broth, parsley, salt, and pepper. Simmer until sauce thickens to desired consistency.
Cook tortellini according to package directions.
Cut asparagus into 2 inch pieces and steam.
Combine cream sauce, ham, bacon, asparagus, and tortellini. Serve immediately.
In a large sauce pan melt butter over
he shallots and garlic. Saute for 3 minutes.
Add the
(Save remaining chopped spinach for Sauteed Spinach Cream Sauce.)
For each roll, spoon
mmediately with sauce.
(and remember - A SOUFFLE WAITS FOR NO ONE
pray.
Pour the Sour Cream Sauce over the rolled tortillas, then
o 350 degrees.
This recipe should make 3 layers.
boil.
Cook until sauce is reduced by about one
eef slices with the steak sauce, ginger and garlic pastes, salt
an. Stir well and cook for another 1-2 minutes, until
b>cream and cook approximately 4-6 minutes over medium heat, letting sauce
hicken.
Cover, and refrigerate for 4 hours.
Mix flour
il to heated nonstick skillet (for electric skillet, set at 360
ides.
Add the heavy cream and pulse to combine.
n freezer for 15 minutes.
Prepare the Sour Cream sauce while the