Witte Kool in Roomsaus (Shredded Cabbage in Cream Sauce)
Make and share this Witte Kool in Roomsaus (Shredded Cabbage in Cream Sauce) recipe from Food.com.
Alaskan Pollack with Broccoli in a Cream Sauce
After eating a dish something like this one in a restaurant, I decided to reconstruct it in my kitchen. A few tries later, this is my delicious recipe
Stewed Veal in a Cream and Lemon Sauce
This recipe is from the ‘Compleat Housewife’ written in 1729. It is a most satisfying and delicate dish, and is traditionally served with plain, boiled, fluffy rice.
Elegant Beef Blue
The perfect solution to the “blues”! A heavenly dish made with blue cheese! This dish won second place in the 1993 Georgia Beef Cookoff! Credit goes to Rebecca Gulledge of Marietta, Ga. Blue cheese is believed to have been discovered by accident. The caves (in France) that early cheeses were aged in shared the properties of being temperature and moisture controlled environments, as well as being favorable to many varieties of mold. Roquefort is said to have been invented in 1070 AD. Gorgonzola is one of the oldest known blue cheeses, having been created around 879 AD, though it is said that it did not actually contain blue-veins until around the 11th century. Stilton from England is a relatively new addition occurring sometime in the 18th century. Many varieties of blue cheese that originated subsequently were an attempt to fill the demand for Roquefort-style cheeses that were prohibitive either due to cost or politics.
Parsley Peppercorn Ground Beef Steaks
These taste great, even without the sauce! Good served with buttered sliced carrots. From Woman’s Day magazine. The English and French both used lots of cream in their recipes.
