|Pat Chapman's Balti Bible|
|by Pat Chapman|
Opening with a visit to the balti lands, this cookbook goes on to look at the basic ingredients needed for balti.
1 - 10 of 98 for fried asparagus
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Heat 3 inches ... paper towels. Parboil asparagus for 2 minutes. ... asparagus on both sides. Top ravioli with tomato sauce. Sprinkle with Parmesan cheese.
Cut fresh asparagus on an angle ... and cook on hot for 2 minutes. Very good. Eat immediately. The longer it stays in hot covered pan the softer it gets.
In small bowl, ... 5 minutes. Add asparagus, waterchestnuts and ... covered, stirring occasionally for 5 minutes or until sauce is thickened. Serve with rice.
Wash asparagus and break off ... pan and cook 1-2 minutes, until asparagus are crisp but tender. Uncover; adjust seasoning to taste and serve. Serves 4.
Cut and measure ... Add garlic and asparagus. Stir fry ... Cook, stirring constantly until mixture comes to a boil. Boil 1 minute. Serve over Success Rice.
Place oil in ... first, then add asparagus, green onion, ... vegetable mixture. Continue stirring until thickened. Reduce heat, cover and simmer 2-3 minutes.
1. Cut chicken ... bottom ends from asparagus and discard. Cut ... sauce and add to pan. Cook until mixture thickens. Serve over rice. Makes 4 servings.
Slice chicken in ... inch pieces. Wash asparagus remove ends, cut ... into pan. Cook, stirring constantly until mixture thickens and boils. Serve over rice.
Trim asparagus and cut diagonally ... until thickened. Reduce heat. Cover and simmer 2 to 3 minutes, or until vegetables are of desired doneness. 4 servings.
Combine garlic, sherry, ... Add vegetables and asparagus; toss lightly. ... tender. Stir twice while cooking meat. Pea pods can be substituted for asparagus.
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