|Big Red Book of Tomatoes|
|by Lindsey Bareham|
A celebration of one of the most versatile fruits/vegetables available, with variety and quality improving all the time.
1 - 10 of 37 for lachoy noodles
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Saute onions, bell pepper, mushrooms in 1 tablespoon butter for 3 minutes. Mix with other ingredients. Bake in 13 x 11 inch casserole dish for 1 hour ...
Slice beef across ... soup, water, soy sauce and brown gravy sauce. Heat to boil. Add broccoli and reduce heat to low. When done, serve over noodles or rice.
Melt butterscotch chips ... and stir in noodles and nuts so they ... coated. Dip out by teaspoonfuls onto waxed paper. Chill and refrigerate. 24 clusters.
Combine first 6 ... inch casserole dish. Sprinkle with cheese, then potato chips or noodles. Sprinkle with paprika. Bake in 425 degree oven for 20 minutes.
Melt chips in ... in nuts and noodles until evenly coated. ... refrigerate; store in an airtight container out of refrigerator after they have been chilled.
Use 2 cups ... broth. Add Bihon Noodles to about 3/4 ... extra zing to taste. Serve over steamed rice. Shrimp used instead of chicken tastes great, too.
In bowl mix ... remaining ingredients. Stir constantly until thick and bubbling. Add meat, toss to coat and heat through. Serve with chow mein noodles. Serves 4.
Put peanut butter ... the top of a double boiler. Heat until melted. Stir in nuts and noodles. Drop by teaspoonfuls onto cookie sheet. Let set 1/2 hour.
Place all sauce ... fresh salad, toss together. To serve, toss chicken, salad, and crispy noodles together. Just before eating toss with sauce. Serves 4.
Saute celery and meat in 1 tablespoon of cooking oil; add vegetables and 1/2 cup water and simmer 45 minutes. Serve over noodles.
Result Page: 1
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