|Betty Crocker's Best Chicken Cookbook|
|by Betty Crocker Editors|
Roasted to a turn, fried to a crisp, tucked into soups, stews and stir-fries or a savory pot pie, curried, creamed, stuffed or barbecued -- here i...
Tip: Try croquette rice for more results.
Results 1 - 10 of 13 for chicken croquette rice
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Soften butter; add rice, saute until ... Shape into 12 to 16 croquettes. Roll in bread crumbs. Fry in the olive oil until golden brown. Drain and serve.
Mix all 5 ingredients well. Put in refrigerator to thicken. When ready to cook, make into patties, roll in additional crumbs and fry in small amount ...
Grind soya chicken fine. Make a ... and cool. Form croquettes. To coat ... firm up. Serve with sauce made of cream of mushroom and cream of celery soup.
1. Soften onion in the heated butter. Add rice. Saute until ... 12 to 16 croquettes. 3. Fry ... when serving. Good served with roast chicken or roast pork.
Saute grated onion ... Defrost and grind chicken. Add remaining ... Mix well. Shape croquette mixture into cone ... minutes in 350 degree oven. Serves 10.
Soften onion in heated butter. Add rice. Saute until ... to 16 crouquettes. Roll in bread crumbs. Fry in 1/4" to 1/2" olive oil until golden crisp. Drain.
Combine salmon, rice, carrots and ... Cover with foil. Bake at 350 degrees for 30 to 35 minutes. Serves 2, each equals 3 protein, 1 bread, 1/2 milk, 20 cal.
Soften onion in the heated butter. Add rice. Saute until ... 12 to 16 croquettes, depending on ... 1/4 to 1/2 inch olive oil until golden and crisp. Drain.
Soften onion in the heated butter. Add rice. Saute until ... 12 to 16 croquettes. Roll in ... golden crisp. Drain and serve. You can garnish with parsley.
Clean chicken livers; drain well. ... to drain. Cook rice, but not ... balls. Dip balls in beaten egg, then in bread crumbs. Fry in hot oil. Serves 8 to 10.
Result Page: 1
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