|Cook's Guide to Fish & Shellfish|
|by Kate Whiteman|
This fabulous full-color guide includes essential information on every type of fish and shellfish, from well-known varieties like salmon and cod, ...
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Place tongue in kettle and ... parsley. Cover, heat to boiling, reduce heat ... When cold, cut in thin diagonal slices. Makes about 4 servings per pound.
Marinate tongue and green beans ... dressing for 1 hour. Toss lettuce in salad bowl with dressing; add remaining ingredients and toss lightly again. Serves 6.
Mix all ingredients ... and apple is tender. Makes 4 servings. For Microwave Oven: Prepare as above and cook 15 minutes or until bubbly, stirring twice.
Place tongue in a large ... parsley. Add water to cover. Add peppercorns ... lemon cubes. Season with salt and paprika. Pour over sliced tongue. Serve hot.
Wash tongue and place in a kettle with enough water to cover. Simmer 2-2 ... carrot and onion, cook until lightly browned. ... flour paste. 6-8 servings.
Prepare salad dressing ... middle of bowl, on top of cabbage. Arrange chicken meat on one side of eggs, tongue on other. Chill thoroughly. Makes 4 cups.
Drain beans. Place in saucepan with water to cover. Bring to ... soaked meats. Place tongue and dried beef ... manioc flour or farina as condiments. Serve 12.
Reserve a few strips of meat, chicken and cheese. Toss remaining meat, chicken, cheese, lettuce, Romaine, onions and celery. Mix mayonnaise and ...
Use all juice ... not enough juice to cook add more fruit ... to boil, cook long enough to cook the raw fruit. Can in quart jars. One quart makes 2 pies.
Mash kina tongues with salt and ... little milk and thicken mixture. Add mashed kina, increase heat but do not boil. Serve with a sprinkling of parsley.
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