|Basic Pastrywork Techniques|
|by J. Dinsdale|
Provides a basic introduction to the theory and practice of pastrywork. It is aimed mainly at students of catering.
1 - 8 of 8 for almond ding
Marinate diced chicken ... pods, pimiento and oyster sauce. Stir well. Serve, topped with green onions and almonds. Serve with hot rice or boiled noodles.
Marinate for 30 ... 1/2 c. roasted almonds 4 tbsp. oil ... until thick. Add pea pods and oyster sauce. Stir well. Serve topped with almonds. 4 servings.
Remove bones and ... peas. Garnish with almonds and green onions. ... Prepare Chicken Almond Ding as directed except ... Garnish with almonds and green onions.
Marinate chicken in ... little cornstarch mixed with water to thicken the broth, if desired. Sprinkle with slivered almonds, and serve over rice. Blend.
Saute chicken in ... until mixture thickens and boils. Boil for 1 minute. Stir. Cover and simmer 5 minutes more. Sprinkle with almonds and serve with rice.
Marinate skinned, boned, ... and bring to boil. Add cornstarch mixture. Cook until thick. Serve with rice or noodles. Top with almonds and green onions.
Mix salt, cornstarch, ... skillet, fry all vegetables and almonds. Heat through. Mix all ingredients together. Put into meat/bouillon mixture. Serve with rice.
Put turkey wings ... soups, wine, and almonds in large bowl. Turn into baking dish. Top with Parmesan. Bake at 350 degrees 1 hour. Serve over rice or noodles.
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