This was delish…I consider this a “fancier” dish for company. Got this recipe off a grocery store recipe flyer. I am going to add fingerling potatoes and sliced carrots.

Found this in a Grocery Store flyer. Sounded really good but after trying we really did not care for it. Way too much lemon. If you like this flavor may be ok to you. I like lemon but this was just too much.

This was delish…I consider this a “fancier” dish for company. Got this recipe off a grocery store recipe flyer. I am going to add fingerling potatoes and sliced carrots.

Haven’t tried.
Wonder if Gorden Ramsey would approve!

Really good.
My own version.

I finally tried this glaze! I started by boiling my ham as usual, cut back on time, then placed in a pan put glaze on, covered and finished off in the oven. I’ve never gotten so many compliments!
I prefer to boil my ham…bet you could use this glaze after boiling ham and just put in oven to set glaze.

You can purchase the RC Seafood Bisque on-line from Redi-Base. They have a line of mixes intended for commercial restaurant use…you will have to break down their recipes to figure out how much of the redi-base mix you will need, which is what I did with this recipe.
I was enticed to seek out a recipe for my favorite dish at a local cajun restaurant called simply Sauted Shrimp. The sauce was delicious…I have a pretty good “taster” and decided the sauce was not unlike a lobster bisque. I kept searching for what I thought would be a similar recipe and found this.

This is my own variation…I took what I liked of two different versions of this recipe and made my own. We use this on red snapper, red fish/red drum, and black drum. Those fish have about the same texture and similar taste.
We do not care for thyme, so I add even less than 1/8 teaspoon. I will make the sauce ahead, you can just let it sit while you are doing your fish as the fish doesn’t take very long at all and you can just quickly re-heat the sauce.
This is one of those recipes that you can adjust to taste. I have even used white wine if I didn’t have red wine…it is still very good.

Got this years ago from one of those fancy gourmet cooking magazines. It is very, very good; but you need to have not only good cooking skills but good kitchen/recipe organization skills. Well worth the trouble and an impressive company dish.
Best if made a day ahead and baked prior to serving.

Pretty sure this not authentic Hungarian but it sure is good. During the depression my mother worked for a wealthy family, this was one of their favorites and requested she make it when they had guests.