|The Main Course (Master Chefs)|
|by Roger Verge|
This volume is part of a series which brings together 24 chefs and cookery writers to present ten of their favourite recipes.
Tip: Try meat main dish for more results.
1 - 10 of 24 for no meat main dish
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Combine and pour over chicken; bake 1/2 hour covered and 1/2 hour uncovered at 350 degrees.
Heat chicken stock in saucepan. In large heavy saucepan, heat oil and butter. Do not let it scorch. Add onion and cook until translucent. Add garlic ...
Grease pan. Layer ... onions, Minute Rice, diced green peppers, raw ground meat. Put bacon strips on top. Pour over tomato sauce. Bake 2 hours, 350 degrees F.
Brown meat, onion, and garlic in frying pan. Drain fat. Add remaining sauce ingredients. Cover tightly, simmer 2 hours. Serve over hot noodles.
Heat 1 tablespoon ... and soy sauce and seasonings are evenly distributed. Stir in reserved eggs, meat and vegetables. Cook and stir until heated through.
In a small ... combine egg, potato, meat, cottage cheese, celery and onion. Gently blend in sour cream mixture. Cover and chill. Garnish with egg wedges.
Mix thoroughly the first 5 ingredients. Shape into 24 meatballs. Cook in fry pan in oil. Add them plus all other ingredients to large pot. Bring to ...
In your crock pot combine: Cook at 225 degrees all day in crock pot. Serve over hot rice or potatoes.
Season chicken, add chopped onions in pot. Boil for about 5 minutes. Put 1/2 cup of cooking oil in a skillet. Lower heat on the skillet when warm. ...
1 serving of meat at room temperature ... microwave at medium-high (70%) for 5-7 minutes. 1 slice, refrigerated, microwave at high (100%) for 30 seconds.
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