Rinse the cucumbers and squeeze out any excess moisture. In a bowl, whisk the sour cream with the shallot and vinegar. Season with salt and white pepper, fold in the cucumber and dill and serve.
Remove from the grill. Place the trout on a cutting board and peel the skin off while it's still warm. Place the fish on a plate, and serve with a dollop of horseradish cream and cucumber salad.
Dress the top of the beef with the hot and sour shredded salad. I advise you to make the salad at the last minute. You could use half the salad to cover a platter of Asian-style stew and let ...
Here is the menu for November at the Libby Senior Center. Staff is asking those that want to reserve a meal call the center 24 hours in advance. The number is 293-7222. Meals are available in-house, ...
Remove from the heat, add fish sauce and lime juice and stir to combine. Serve the fish topped with green salad and sweet and sour dressing over the top and serve with lime halves.