Condiments
Page 2
Submitted by: Collin
- 8 oz. sour cream
- 3 Tbsp dijon mustard
- 2 Tbsp grated parmesan cheese
- Mix all ingredients together.
- Serve chilled.
Published: Sunday, February 12th, 2012
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Great served with celery sticks, tortilla chips, or crackers
- 8 oz. pkg. cream cheese, softened
- 1/2 cup ranch salad dressing
- 1/2 cup FRANK'S® REDHOT® Buffalo Wing Sauce
- 1/2 cup mozzarella cheese, shredded
- 2 cups rotisserie chicken, shredded
- Place cream cheese into deep baking dish. Stir until smooth.
- Mix in salad dressing, Frank's REDHOT Sauce and cheese.
- Stir in chicken.
- Microwave for 5 minutes on high OR bake 20 min. at 350 until mixture is heated through; stir.
Published: Sunday, February 12th, 2012
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This is a great sauce with seafood, sweet potatoes fries and more!
- 1/2 cup mayonnaise
- 2 cloves garlic
- 1 Tbsp lemon juice
- 1 tsp parsley
- Salt and pepper to taste
- Mix all ingredients together.
- Serve chilled.
Published: Sunday, February 12th, 2012
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- 1 portobella mushroom
- 8 oz mushrooms, shiitake or cremini would work well
- 3 cups vegetable stock
- 3 Tbsp butter
- 1/3 onion, diced
- 2 cloves garlic, minced
- 1 Tbsp white wine, (optional)
- 1 Tbsp butter
- 3 Tbsp corn starch
- 1 tsp thyme
- Remove stems from mushrooms. Place stems and stock in a medium saucepan over medium-high heat; bring to a boil. Reduce heat to low; simmer for 30 minutes. Strain; set aside.
- Finely chop mushrooms.
- Place butter in a large saute pan over medium heat. Add onions and garlic and cook until translucent, 3 to 5 minutes.
- Add chopped and sliced mushrooms, and cook until mushrooms are soft and browned.
- Add wine and remove from heat.
- Place the remaining tablespoon butter and flour in a medium saucepan over medium heat; cook until browned and fully combined, 2 to 3 minutes.
- Slowly whisk into stock; bring to a boil, whisking until thickened.
- Add the reserved mushroom mixture and thyme, and stir to combine.
Published: Tuesday, February 7th, 2012
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