|Desserts (Gourmet Cookshelf Series)|
|by Sonia Allison|
Coinciding with the 10th edition release of the bestselling "Big Red" Betty Crocker Cookbook, these handy, portable recipe cards combine your favo...
1 - 10 of 33 for kasha
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Sauté onions in ... and stir in kasha and 1 tsp. ... firm. Drain and combine with onions and kasha, adding more oil if desired. Season to taste and serve.
In saucepan boil ... and cool. Season kasha with soy sauce ... The last 5 minutes put cheese on burgers to melt. Serve with kasha sauce. Makes 6-8 burgers.
Heat the oil ... is limp. Stir in the kasha until coated with oil. Add the stock and tamari. Bring to a boil, cover and simmer over low heat 20 minutes.
Saute carrots, celery, ... minutes, covered. Combine Kasha and egg, cook ... longer. Correct seasonings. Soup will be a rich, thick consistency. Serves 6.
Cream shortening and ... dry ingredients, except kasha, and add ... flavor. Fine or medium kasha makes cookies with flavor and texture of oatmeal cookies.
In medium bowl, pour boiling water over kasha, butter and ... cake; broil for 1-2 minutes until bubbly. Watch carefully! Keeps very well if refrigerated.
Preheat oven to ... beaten egg into kasha and mix well ... a cookie or sheet pan that has been brushed with olive oil. Bake at 450 degrees for 7 minutes.
Shake dry kasha in colander to ... minutes. Add chicken fat and mix well. Make according to box. Drain; mix with kasha. Add gravy from roast. Serves 8-10.
Cover Kasha with water and ... 375 degrees for 45 minutes to 1 hour, until center if hot. Slice and serve. (You may serve with Kasha sauce, if desired).
Cook 1 cup buckwheat (Kasha) into 2 ... of lettuce with tomato or in roll. Good with mayonnaise and ketchup too! Can melt cheese on top for extra flavor.
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