|In a Shaker Kitchen|
|by Norma Macmillan|
A traditional cookbook offers the simple pleasures of Shaker cooking, a fresh interpretation of Shaker interior design, and recipes that feature l...
1 - 10 of 12 for cantonese noodles
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Skin, bone, and ... size pieces. Cook noodles in 4 quart ... additional soy sauce and chili oil at table. Serves 6 as main course; 10 to 12 as salad course.
Prepare rice. In ... Add steamed egg noodles, parsley and ... scallions, onions and celery mixture. Mix. Serve over rice. Use rest of sauce as desired. Serves 3.
Mix green beans, soup and water chestnuts. Pour into a greased casserole dish. Top with Chinese noodles. Bake at 350 degrees for 30 minute uncovered.
Combine soups and ... water chestnuts and noodles; saving a ... cover for last 20 minutes. This is a great way to use leftover cooked chicken or turkey.
Combine chicken, celery, ... and chow mein noodles; mix lightly. ... with traditional crisp Cantonese vegetables for a ... and delightfully foreign dish.
Stir fry turkey ... the mixture begins to thicken. Stir in cooked turkey. Add slivered almonds if you wish. Serve over hot rice or hard chow mein noodles.
Brown above together. Blend all together and put in casserole. Sprinkle 1 (3 ounce) can chow mein noodles on top. Bake 30 minutes at 350 degrees.
Put half of the noodles in a 9"x13" ... Mix next 8 ingredients and pour over noodles. Sprinkle rest of noodles on top. Bake 1 hour or so at 350 degrees.
Saute celery, onions ... before serving combine sauce and chicken mixture. Heat and add carrot sand pineapple chunks. Heat through. Serve on Chinese noodles.
Brown the ground ... remaining ingredients, except noodles. Bake for 1 hour at 350 degrees. Sprinkle chow mein noodles on top and bake another 10 minutes.
Result Page: 1
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