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Tag Archives | Cream Sauce

Swedish Meatballs

Swedish Meatballs have tender, juicy meatballs coated with rich cream sauce are seasoned with traditional allspice.

The Sauce: – This rich cream sauce is infected with sautéed onions and invisible lingonberry sauce.

‘Great Sauces Transform Good Food into Gourmet’ 

For Sarah

Can’t even think about tender, juicy meatballs in allspice seasoned cream sauce without thinking about my daughter-in-law Sarah. She spent 18 months in Sweden as a missionary sharing her love with the wonderful people of Scandinavia. She’s made Swedish Meatballs for us and our family loves it.

Swedish MeatballsI have to confess that I’ve purchased frozen meatballs and packets of powdered cream sauce before at Ikea. But if you really want good stuff, try these made-from-scratch meatballs with real cream sauce seasoned with the characteristic spice, allspice. The breadcrumbs, soaked in cream mixture, renders the meatballs tender and juicy rather than stiff and dry. Serve it over traditional soft mashed potatoes garnished with parsley. Don’t forget the glistening tart lingonberry sauce. The bright red color makes the otherwise monochrome dish pop with taste and hue.

You may also enjoy Spaghetti and Meatballs, Pearl Balls with Ponzu Dipping Sauce and White Cheesy Mashed Potatoes.

2013 AniversaRecipe – Bramwell Spaghetti Sauce
2012 AniversaRecipe – Baking Powder Biscuits
2011 AniversaRecipe – Corn Muffins

Recipe: Swedish Meatballs

Active Time: 45 Minutes | Total Time: 45 Minutes | Yield: 10 Servings

Meatballs Meatballs
1/2 cup heavy cream
1/2 cup milk (or a little less)
2 Tbsp salt
1/2 tsp freshly ground pepper
2 tsp ground allspice
3 slices bread, crust removed
4 Tbsp butter, divided
1 small onion, very finely diced
1 lb ground beef
1 lb ground pork
1 lb ground turkey
2 egg yolks

Cream Sauce
3 Tbsp butter
3 Tbsp flour
4 1/2 cups chicken stock
freshly ground pepper
3/4 cup heavy cream
3 Tbsp lingonberry sauce, plus more for serving
mashed potatoes
1/3 cup chopped fresh parsley

Special Equipment – large skillet, baking sheet

1 Preheat oven to 325 degrees. Combine the cream, milk, salt, pepper and allspice in a small bowl. Tear the bread into the mixture and set aside to soak.

Meatballs2 Melt 1 tablespoon of butter in a large skillet on medium heat. Add onions and sauté until translucent, about 5-7 minutes.

3 Meanwhile combine ground meats, egg yolks and cream mixture. Mix in onions. Form meat into 1-inch balls.

4 Add 3 remaining tablespoons of butter to the skillet on medium heat. Browning in batches, add meatballs in a single layer without crowding. Shake the pan occasionally to help them remain rounded. Remove to a large baking sheet and bake for 20 minutes.

Cream sauce
5 Meanwhile, pour the fat from the skillet. Melt 2 tablespoons butter and whisk in flour. Pour in chicken stock and stir together loosening the bits on the bottom of the pan. Simmer until the mixture starts to thicken. Season to taste with salt and pepper.

Meatballs in Sauce6 Reduce heat to low and stir in cream and lingonberry sauce. Add meatballs and continue cooking until well coated, about 5-10 minutes. Serve over mashed potatoes and sprinkle with parsley and spoon of lingonberry sauce.

Boil the mashed potatoes while the meatballs are baking. Mash and season while the sauce and meatballs meld.

Serve the meatballs on mashed potatoes and then drizzle the sauce over all.

Serve the meatballs as an appetizer.

Dish Designer

  • Exchange cream for half & half.

Inspiration – Tyler Florence
Cook with Sauces
Swedish Meatballs
Written by
Recipe Tester for The Washington Post
Photography and Styling by Helen Horton
Updated: April 23, 2014

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Green Bean Casserole

Green Bean Casserole with sautéd fresh mushrooms in a homemade cream sauce topped with crispy onions.

The Sauce: Cream Sauce – Chicken stock with half & half and a dash of mustard is lightly thickened for a scratch cream sauce that enhances green beans and mushrooms.

‘Great Sauces Transform Good Food into Gourmet’ 

Go with traditional name

Maybe you’ve heard that Campbells cream of …you fill in the flavor…soup has been banned from my pantry. That means I’m not using cream of mushroom soup in my Green Bean Casserole. In fact, I was Green Beanstempted to name this dish ‘Green Beans with Mushrooms and Cream Sauce’ or ‘Green Beans and Crispy Onions with Mushrooms’ or ‘Fresh Green Beans and Onion with Mushrooms’. These sound a little auspicious and since most people know it by the traditional name, I settled on “Green Bean Casserole”. If you’ve been using canned beans and soup, can I lure you into experimenting with fresh green beans and mushrooms for Thanksgiving this year?

You may also enjoy Orange Cranberry Sauce, Fresh Cranberry Salsa, Cranberry Walnut Chutney, Cranberry Roast Butterfly Turkey, White Cheesy Mashed Potatoes, Sweet Potatoes and Apples with Pecans, Ciabatta Dressing, Corn Muffins, Audrey’s Dinner Rolls, Cranberry Butter, Roasted Carnival Squash, Roasted Rosemary Red Potatoes, Glazed Carrot Sticks, Bleu Beet Salad, Spicy Roasted Butternut Squash and Creme Anglaise.

1 of 3 part series ”Vegetable Regulars”. Part 2 Roasted Maple Carrots and Part 3 Corn Pudding with Hatch Green Chilies. More about vegetables.

2012 AniversaRecipe – White Cheesy Mashed Potatoes
2011 AniversaRecipe – Pumpkin Mascarpone Pie

Recipe: Green Bean Casserole

Prep Time: 15 Minutes | Cook Time: 45 Minutes | Yield: 6 Servings | Level: Moderate

beans, mushrooms, onions1 lb fresh green beans, stem ends snipped and diagonal cut in thirds
1 Tbsp olive oil
1 Tbsp butter
1/2 medium onion, very finely diced
2 cloves garlic, finely minced
freshly ground black pepper
1/4 tsp freshly ground nutmeg
8 oz cremini or button mushrooms, sliced
1 tsp dijon mustard
2 Tbsp flour
1 cup chicken stock
3/4 cup half & half
1 3.5 oz pkg Crispy Onions

Special Equipment – medium pot, 9-inch cast iron or oven proof skillet, medium bowl with ice water,

1 Preheat oven to 450 degrees.

Green Beans in ice2 Bring to boil 2 quarts of water and 2 tablespoons of salt in a medium pot on medium high heat. Add green beans and cook for 5 minutes. Drain and quickly plunge in a ice water bath with 1 tablespoon salt to stop cooking and preserve bright green color.

3 Meanwhile, heat olive oil and butter in a 9-inch cast iron or oven proof skillet. Add onion and sauté until they begin to caramelize, about 10-12 minutes. Add garlic, 1/4 teaspoon salt, 1/4 teaspoon pepper, nutmeg and cook for 1 minute.

Mushrooms and Onions4 Add mushrooms and sauté for 8-10 minutes until softened. Stir in dijon mustard, then flour.

5 Slowly stir in the chicken stock and bring to a boil to thicken the sauce. Stir in half & half.

add green beans6 Drain green beans and add to the skillet stirring to combine. Place in the oven and bake for 15 minutes. Garnish with crispy onions in the center or cover the entire dish.

If you don’t have an oven proof skillet, pour the bean mixture into a 1 1/2 quart casserole dish to bake.

finely diced onionsCut the onions very fine so they will caramelize in 10 minutes or so.


Cremini are also called baby portabello mushrooms.

For Thanksgiving make this dish the day before, except don’t bake it. Chill in the fridge overnight. On Thanksgiving day, let stand on the counter at room temperature for about 45 minutes. Preheat the oven and bake as directed.

Frequently served on Thanksgiving but could be served with meatloaf, roast chicken or any other main dish you love with green beans.

Dish Designer

  • Exchange dijon for ballpark, coarse, or spicy brown mustard.

Inspiration – Helen Horton
Cook with Sauces
Green Bean Casserole
Written by
Photography and Styling by Helen Horton
Updated: November 13, 2013

Continue Reading · 1

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