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
nd cook this roux slowly for a minute of so, stirring
ow boil. Cook and stir for 2 minutes.
Stir in
est. Let the shrimp marinate for 20 minutes.
Preheat a
he shallots and garlic. Saute for 3 minutes.
Add the
In a skillet, melt butter. When butter is melted, sprinkle flour into skillet. Stir to make a smooth roux.
Slowly add beef stock, stirring to keep the sauce smooth. Add cream. Add soy sauce. Season to taste.
Bring to a boil, reduce heat to simmer and allow to simmer until desired consistency. Serve alongside meatballs.
(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.
d minced garlic to sauce pan cook for a few minutes but
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.