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white sauce

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meat

Meat served with white sauce.

Uploaded by sweetlady10 (2467) • 1 year ago
Tags: food, meat, white sauce, non vegetarian food

sweetlady10
(2467)

discussion results


cristine0421
(110)
which do you prefer Spagetti or Carbonara???

me i prefer carbonara,, i love eating pastas with white sauce,,, because it is creamy.. how about you??

Started by cristine0421 (110) in pasta • 3 responses • Last response by rafcore182 (503) • 1 week ago
Tags: carbonara, foods, spagetti, white sauce

kenchiprincess
(547)
white sauce or tomato sauce for your pasta?

hello there fellow mylotters, i am just curious how do you like your pasta with white or tomato sauce. i love both of them and i can't make a choice.:)

Started by kenchiprincess (547) in pasta • 12 responses • Last response by kenchiprincess (547) • 1 month ago
Tags: pasta, sauce, tomato sauce, white sauce, both

hip2bemom
(2374)
Do you prefer your pasta in red sauce or white sauce?

When you are eating pasta what is your favorite red sauce like you would have in spaghetti or white sauce like you would have in chicken alfredo? I like white sauce better it dosen't give you...

Started by hip2bemom (2374) in pasta • 6 responses • Last response by zabawaus (616) • 1 year ago
Tags: pasta, white sauce, red sauce, cheese sauce, chicken alfredo

Philboi119
(303)
What sauce is best for steamed vegetables?

i love eating steamed vegetables but i don't know of a good sauce that comes with it. should the steamed vegetables come with a sauce? any idea?

Started by Philboi119 (303) in vegetables • 1 response • Last response by Philboi119 (303) • 1 year ago
Tags: cream, food, sauce, vinaigrette dressing, white sauce

fullmark86
(28)
Any ideas on how to make the white sauce for pasta?

does anyone has any ideas on how to make the white sauce for pasta?

Started by fullmark86 (28) in pasta • 4 responses • Last response by wdiong (1584) • 1 year ago
Tags: white sauce, spaghetti, alfredo, beer cheese spaghetti, butter
 

blog results


18thC Cuisine
(0)
Pot Herb Pie--A Spring Tonic

Nicholas Bonnefons recommend a wide variety of greens for pies: spinach, which he deemed to be excellent, orache, chicory, white beet or Swiss chard and finally a small amount of sorrel and purslane...

Started in 18thC Cuisine • 7 months ago • 0 responses
Tags: nouvelle france, a taste of history, pot herb, nicholas bonnefons, québec

Recipes
(8)
Chicken & Asparagus Lasagna

Ingredients4 lb. fresh asparagus1 lb. butter or margarine2 cups each flour, chablis4 tsp. lemon zest2 cups milk16 oz. ricotta cheese8 whole eggs1 box lasagna noodles9 boneless skinless chicken...

Started in Recipes • 1 response • Last response by snowqueen2008 (2069) • 3 weeks ago
Tags: lasagna, chicken

Recipes
(8)
WHITE SAUCE

Ingredients:1/4 c. butter1/4 c. flour2 tsp. garlic powder1 chicken bouillon2 c. skim milk or 2 c. half & half1/4 c. Parmesan cheese1/4 c. Romanoff cheeseMethod:Melt butter over low heat in a...

Started in Recipes • 11 months ago • 0 responses
Tags: sauce

Culinary in the Desert
(0)
A little (or a lot of!) macaroni and cheese please...

There are many ways that one can make good ol' macaroni and cheese - we've made quite a few ourselves, be it via a stove-top method or baked in the oven. Tonight's dish for dinner, Macaroni and...

Started in Culinary in the Desert • 12 months ago • 0 responses

My Domestic Church
(1)
Feast of the Immaculate Conception

One of the really neat things about living the liturgical life, is that after awhile, you start to have favorite traditions and ways of celebrating, and you find that your children look forward to...

Started in My Domestic Church • 1 year ago • 0 responses
Tags: mary, catholic