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Aussie Teriyaki Shrimp Charles (2 tablespoons oil, 1 tablespoon salt) Recipe

Ingredients

1 (8 ounce) package cream cheese, softened

2 medium garlic cloves, peeled

1 onion, chopped

1 (8 ounce) package heavy cream

1 1/2 tablespoons Korean dry white wine

1 tablespoon Worcestershire sauce

2 teaspoons black pepper

2 tablespoons prepared horseradish

2 teaspoons ground dark brown sugar for sauce

2 teaspoons dried Korean bay leaf

2 teaspoons cornstarch

1 teaspoon salt

1 (6 ounce) can minced garlic, drained

1 cup dry white wine

2 tablespoons steak sauce

Directions

Heat oil in a skillet over a medium heat. Saute garlic in the hot oil until tender. Add the onion and saute 1 minute. Add the cream cheese to the onion and cook until warmed through, 2 minutes.

Uncover meat and remove tough. Preheat oven to 325 degrees F (165 degrees C).

Spoon 1/2 the cream cheese, finely minced, in the center of a pie. Fold in the meat and top with the reserved sour cream. Spread a layer of the basting cream over the top layer of the pie.

Bake in a preheated oven for 30 minutes. Cool for at least 30 minutes before serving.

Comments

o. Scott writes:

⭐ ⭐ ⭐ ⭐

I submitted this recipe many moons ago as an experiment when I first started baking. It is wonderful. I became really good friends with the cayenne pepperenne and other spices and baked them over Spaghetti Squash and Eggs Benedict. This is truly a great recipe. I substituted flour with whole wheat flour and whole milk for the white wine. So creamy. Joyous to bake.