|The Chilean Kitchen|
|by Ruth Van Waerebeek-Gonzalez|
From the windswept shores to the snowcapped Andes, this culinary tour of Chile includes recipes, wines, folklore, and more.
1 - 10 of 35 for leftover chinese
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Mix 1 can ... 2 cups of leftover diced meat (pork ... good). Turn into buttered casserole and top with remaining noodles. Bake at 350 degrees for 30 minutes.
Partially freeze beef until it can be just pierced with the tip of a sharp knife. Slice diagonally into bite-size strips. Combine soy sauce, ...
Place the bones in a 3-quart kettle and add the water, broth if used, and ginger root. Bring to a boil and simmer 1 to 1 1/2 hours. Soak mushrooms in ...
Line bottom of pan with chicken, add soy sauce. Layer bean sprouts on top of chicken. Add chopped onion and celery, nuts and noodles. Mix mushroom ...
Blend soup, milk ... Add nuts. Then add other ingredients. Pour into 9 x 11 inch pan. Sprinkle with Chinese noodles. Bake at 350 degrees for 30 minutes.
Partially freeze a ... of soy sauce, Chinese bean sprouts, mushrooms ... flour in 1/2 cup water; stir until thickened. Serve over Chinese noodles and rice.
Mix all ingredients together and put in greased casserole and bake 1 hour at 350 degrees until bubbly.
Precook celery and onion. Mix all ingredients together. Reserve 2 cups of the potato chips. Bake in covered casserole for 45 minutes at 350 degrees. ...
Mix together. Spread in buttered oblong pan. Make Stove Top Chicken Flavor or Pepperidge Farm Stuffing Mix. Cool it and put on top of chicken. ...
1. Put Annatto in boiling water and leave for 15 minutes. Squeeze out and reserve juice for broth. 2. Stir fry carrots, cabbage, onions, garlic and ...
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