602 cream sauce recipes

Saffron-dusted veal scallops pan-seared and finished with a white wine lime cream sauce with green peppercorns. Served over blanched asparagus for an elegant spring dinner.

New England-style individual lobster pie with sherry cream sauce, egg yolk custard, and a buttery cracker-Parmesan crumb topping. Baked low and slow for a rich, elegant finish.

Sole fillets baked in Sauterne wine with whole mushrooms, then glazed with a reduced wine and egg yolk cream sauce. A classic French fish dish with elegant simplicity.

Plump shucked oysters in a buttery cream sauce seasoned with mace and nutmeg, spooned into flaky patty shells. A classic seafood appetizer or elegant holiday main course.

Mexican roast pork loin marinated in red chile, lime, cumin, oregano, and orange juice concentrate, then slow-roasted. Served with an orange-wine sour cream sauce.

Chicken and cheese enchiladas in a creamy sour cream sauce with green chiles, cumin, and Monterey Jack. Corn tortillas dipped in homemade sauce, rolled, and baked until bubbly.

Shrimp linguine with a quick cream sauce of Swiss, blue, and parmesan cheeses, fresh tomato, garlic, and oregano. Restaurant-style seafood pasta on the table in 30 minutes.

Bacon-wrapped chicken breasts slow-cooked over dried beef in a rich cream of mushroom and sour cream sauce. A hands-off crockpot dinner with serious comfort food credentials.

Chicken rice burritos with cayenne-spiced rice pilaf, diced chicken, and a green chili sour cream sauce. A crowd-sized batch recipe that makes 60 burritos.

Penne with tomato, cream and five cheeses, parboiled pasta tossed in a tomato-cream sauce loaded with pecorino, fontina, gorgonzola, ricotta and mozzarella, then baked hot until bubbling and browned. A restaurant classic.

Spaghettini alla carrettiera with a spicy tomato-vodka cream sauce made from fresh tomatoes, garlic, dried chili, and heavy cream. A fiery Italian pasta that's silky smooth.

A frozen Oreo ice cream pie with 42 cookies, chocolate and vanilla ice cream layers, and a ring of whole Oreos standing guard around the edge. Topped with whipped cream and chocolate fudge sauce. No baking, pure indulgence.

Crispy garlic-butter bread rolls stuffed with chicken, shrimp, and mushrooms in a rich Swiss and Parmesan cream sauce. Pure Louisiana comfort food.

Filet farcis a la creme: flounder fillets rolled around a shrimp, crab, and mushroom stuffing, baked in a cognac cream sauce under melted Swiss. Vintage French bistro elegance.

Microwave chicken Veronique with mushrooms, white wine, and a Dijon-cream sauce studded with green grapes. The classic French bistro dish reimagined for the microwave in 30 minutes.

Ham and potato bake in a sharp cheddar cream sauce with pimentos. A five-ingredient casserole that uses up leftover ham and cooked potatoes.