|Fish: Chinese Style Made Easy|
|by Hsueh-Hsia Chen|
Because of the popularity of our Chinese Seafood cookbook, we have revised and expanded the volume into two separate and much more extensive seafo...
Results 1 - 10 of 40 for entrees of the 1920s
Result Page: 1
Coat chicken cutlets completely with flour; shake gently to remove excess. Melt butter in 10-inch skillet over medium heat; add chicken. Cook 5 ...
Melt butter, mix soup and rice and half of the melted butter. Place ... with foil. Bake 3 hours at 225 degrees. Uncover and bake 15 minutes at 350 degrees.
Season chicken with ... tender and most of liquid is absorbed, ... Sprinkle with lemon peel and parsley. Garnish with lemon slice. Makes 4 to 6 servings.
Cut the steaks into approximately ... mallet or side of a small bowl. ... hamburgers for a fraction of the cost of the leanest (9% fat) available in the stores.
Toss together lightly and form into patties. Fry. Smother in brown gravy. Simmer 1/2 hour.
Preheat oven to 350 degrees. Place chicken breasts in baking dish. Mix remaining ingredients and pour on top of chicken. Bake uncovered for 30 to 35 minutes.
Melt Touch of Butter spread and ... Stir seafood into mixture and cook until shrimp are pink and scallops done, no longer than 8 minutes. Serve over pasta.
Saute onion, pepper and celery in skillet sprayed with Pam. Stir to keep from sticking. Mix chicken, vegetables, soup and sour cream together. Salt ...
Saute meat, add ... sauce, make layers of drained noodles, olives, ... ending with cheese. Bake covered 25 minutes and uncovered 10 minutes. Serves 8 to 10.
To reduced broth add tomato sauce, onion, celery, salt, allspice and garlic powder. Simmer until vegetables are tender. Add mushroom pieces and meat. ...
Result Page: 1
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