Peppercorns were sometimes used as currency in Europe during the fifteenth century since they were so rare.
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1 Half Stick (1/4 cup) Land O Lakes® Butter
1/3 cup chopped onion
3/4 cup chicken broth
1/4 cup chopped fresh parsley
1 cup sour cream
2 teaspoons country-style Dijon mustard
1 1/2 teaspoons coarse ground pepper
Melt butter in 2-quart saucepan until sizzling; add onion. Cook over medium heat, stirring occasionally, 5-7 minutes or until onions are tender.
Stir in chicken broth. Continue cooking, stirring occasionally, 20-30 minutes or until liquid is reduced to about 2 tablespoons.
Stir in sour cream, parsley, mustard and pepper. Continue cooking 5-8 minutes or until heated through.
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