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Transfer the cream cheese mixture to the prepared baking dish. Bake until beginning to bubble, about 20 minutes. If desired, broil the top for 1 to 2 minutes until golden brown.
Caramelized Onion Dip. This dip is creamy, savory, and perfectly scoop-able, so it’s no wonder it’s always the first to disappear. With this recipe, we take the classic onion dip one step ...
Moules Normandes: steamed mussels in Normande sauce with celery, leeks, mushrooms, potatoes and bacon. Normande sauce, also referred to as Normandy sauce and sauce Normande, is a culinary sauce prepared with velouté, fish velouté or fish stock, cream, butter and egg yolk as primary ingredients.
Cooking something à la nage translates as “while swimming” (French nage) and refers to cooking in a well-flavored court-bouillon. [2] Eventually the term "nage" itself came to refer to a broth which, while light, is strong enough to be served as a light sauce with the dish itself, [3] unlike a court-bouillon which is omitted.
Nothing says classy like a bowl of freshly cleaned mussels simmered in white wine — perfect for a glitzy cocktail party. Get the White Wine Mussels recipe . RELATED : Easy Seafood Recipes to Try ...
Moules à la crème: Another common recipe, thickened with flour and cream. [2] Moules parquées: A dish, probably originating in Brussels, of raw mussels on the half-shell, served with a lemon-mustard sauce. Moules à la bière: Mussels cooked in a sauce containing beer instead of white wine. [10]
This soft, creamy spread loaded with shredded cheddar cheese and spiked with diced pimento peppers and hot sauce can be served hot or cold (so make it ahead of time!). Get the Pimento Cheese recipe .