|Fundamentals of Meal Management|
|by Margaret McWilliams|
For undergraduate courses in Introduction to Foods and Menu Planning in Hospitality and Foods and Nutrition departments.
Results 1 - 10 of 84 for lean meals
Result Page: 1
Cook beef in ... stir in corn meal; cook, stirring ... teaspoon salt and 2 tablespoons butter. Cook until thick, stirring frequently. Makes 5 or 6 servings.
(GREEK LEEK AND ... 1/4 cup matza meal, and pepper. ... served plain or with a tomato sauce. Yield: 4 servings plus - (depending how thick the patties are)
Begin with hard boiling 4 eggs; set aside to cool (this will be added to giblet gravy - 3-4 only). Mix 1/2 block melted butter, 1 teaspoon salt, ...
Stir together cornmeal, milk and egg. Add rest of ingredients, except cheese. Pour into Crockery Pot, cover, cook on high 3 to 4 hours. Sprinkle ...
Place meat, suet, ... gradually adding corn meal until you have ... Will keep in refrigerator 1 week and freezes well. Makes approximately 10 to 12 dozen.
Preparation Time: Approximately ... pan. Combine matzoh meal, 1 tablespoon ... matzoh. ***Fat content does not reflect fat removed after skimming pan juices. e
Cook meat in 1 cup of water about 30 minutes. Cool. Cook spinach, drain and chop fine. While chopping spinach, also chop onions and mushrooms. In a ...
To make meatballs add to meat: cracker meal, eggs, parsley, ... shape. Spaghetti boiled in hot, salted chicken broth does wonders for your spaghetti dish.
Heat oven to ... Combine flour, corn meal, wheat germ, ... onion to 2/3 cup each. Add 1 tablespoon diced jalapeno pepper and 1/4 teaspoon garlic powder.
1. Saute' beef ... mixture into corn meal crust. Sprinkle with ... Mix. Cook in 2 cups boiling water for 20 minutes. Add salt and chili powder to taste.
Result Page: 1
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