|Roasts (Master Chefs)|
|by Janeen Sarlin|
This volume is part of a series which brings together 24 chefs and cookery writers to present ten of their favourite recipes.
Tip: Try roast beef for more results.
1 - 10 of 24 for chinese roast beef
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Combine soup ingredients ... 15 minutes. To roast the baby carrots, ... salt, pepper, a pinch of Chinese Red Pepper, if desired, and a dash of soy sauce.
Dredge meat with flour and brown on all sides in fat in heavy kettle or Dutch oven. Put a rack in kettle under meat. Add water, ginger and soy sauce. ...
Grease lightly 10 ... pork. Add mushrooms, Chinese vegetables and gravy. Heat to boiling, stirring constantly. Serve over Chinese noodles and (or) rice.
Saute mushrooms in ... cup water. Cut roast into serving-sized pieces. ... minutes on each side. Season with salt; stir in vegetables. Yields 2 servings.
Partially freeze a ... pork. Add 2 beef bouillon cubes and ... over from a roast, add this ... of soy sauce, Chinese bean sprouts, mushrooms ... Chinese noodles and rice.
Wash chicken breast, ... easy. If additional broth is needed, make from bouillon cubes and water, 1 chicken and 1 beef. Serve with crispy chow mein noodles.
Brown meat. Add ... casserole dish. Top with Chinese noodles. Bake at 350°F for 20 to 30 minutes. 6 to 8 servings. Soy sauce may be added if desired.
Trim Chinese peas; remove strings ... size pieces. Cut roast beef and red bell ... above with green onions. Mix dressing and pour on salad. 3-4 servings.
In a plastic bag, combine beef, tomatoes, green ... with meat and vegetable mixture. Toss before serving. Pass reserved marinade for dressing. Serves 6.
STEP 1: Peel ... to pot. Brown beef and do the ... ain't chili. Makes 7 to 8 quarts or 28 to 32 (8 oz.) servings. Don't forget the ice cream for dessert!
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