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A Nice One-Pan Meal With a Savory & Creamy Sauce

25 August 2015
Grace
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Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, chicken, chicken drumsticks, Chiquita, Clabber Girl, College Inn, Cool Whip, cream sauce, creamy, crock pot, Daisy sour cream, dessert, dinner, Dole, domino sugar, drumsticks, eat, Eggland's Best eggs, entree, food, gastro, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, home, home recipe, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, main dish, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, stewed chicken, Stewed Chicken With White Wine Cream Sauce, Thorn Apple Valley, Toad Hollow, Toad Hollow white wine, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping, white wine, white wine cream sauce

If you are looking for a creative, gourmet way to cook a bunch of chicken drumsticks, look no further!  This Stewed Chicken With White Wine Cream Sauce has a nice sweet and savory flavor, with just the right amount of creaminess to bring it all together. I was surprised by how easily this came together, since I always worry about having to spend too much time in the kitchen.

 

When Mother had a bunch of extra drumsticks on hand and didn’t feel like fussing over frying them, she would often stew them, making for really tender chicken with juices that made a nice topping for rice or other sides.  This recipe is essentially a jazzed-up version of that, only with a richer, more gravy-like sauce.  I loved how it turned out.

 

Recipe and photo courtesy of Homemade Hooplah

 

USE THE RED NEXT PAGE LINK FOR THE RECIPE AND INGREDIENTS

 

Quick tip: Add a bit of chili powder for extra spiciness.

I Bet You Haven’t Had Steak Quite THIS Good–WOW!

22 August 2015
Grace
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beef, beef recipe, bourbon, Bourbon Cream Mushroom Sauce, bourbon whiskey, cream sauce, dinner, dry white wine, Duck Pond, Duck Pond Pinot Gris, Duck Pond wine, entree, French's, French's mustard, French's original yellow mustard, gourmet, home, home gourmet, home recipe, Kikkoman, Kikkoman soy sauce, Land O Lakes, Land O'Lakes, Land O'Lakes butter, Lea & Perrins, Lea & Perrins worcestershire, Lea & Perrins Worcestershire Sauce, Lea and Perrins, main course, Maker's Mark, Maker's Mark bourbon, marinade, marinated, marinated steak, Marinated Steak With Bourbon Cream Mushroom Sauce, marinating, marination, mushroom cream sauce, mushroom sauce, mustard, New York strip, New York strip steak, Pinot Grigio, Pompeian, Pompeian extra virgin olive oil, Pompeian olive oil, recipe, ribeye, ribeye steak, sauce, sauvignon blanc, soy, soy sauce, steak, steak recipe, steaks, strip steak, tender steak, unoaked Chardonnay, white wine, worcestershire, worcestershire sauce, yellow mustard

Boy, steaks are really out-of-this-world awesome, done this way!  This Marinated Steak With Bourbon Cream Mushroom Sauce combines two great recipes to produce a dish that is undeniably restaurant-grade gourmet.  And once you have given the marinade some time to work its magic, it doesn’t take very long to cook.

 

I love a good steak now and then (who doesn’t?), love my creamy sauces, and occasionally like a nip of that brown liquor called bourbon (it is awesome in mint juleps, by the way).  This deliciousness combined all three, and it had been a while since I had any juicy beef, so how could I possibly resist?  I have to say, I was already expecting something good and got something even better…so much YUM! It won’t be long ’til I make these again for my family!

 

Main recipe and photo courtesy of  Savory Spice Rack; marinade courtesy of LuuvBunny at Food.com.

 

GO TO NEXT PAGE FOR INGREDIENTS, DIRECTIONS, AND FURTHER COMMENTS

 

Quick tip: Marinade the stakes the night before for best results.

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