|Bonbons and Simple Sugar Sweets|
|by Louisa Thorpe|
Originally published in 1921, this is a detailed look at the art of sweet making, containing much advice still of practical use today.
Results 1 - 10 of 14 for omelet rice
Result Page: 1
Prepare wild rice. Saute the ... cooked ham and sunflower seeds to fill omelets just before folding. Makes enough wild rice filling for 6 two-egg omelets.
Dice beef, carrot ... ketchup and cooked rice. Sprinkle with ... heat. Make individual omelet in crepe shape ... egg. Omelet may be served with a pickle.
Fry the onions ... fluffy and dry rice. Keep stirring ... Now bake an omelet, cut in ... rather "hot", add some chili powder or very little dried chili.
Fry the onions ... fluffy and dry rice. Keep stirring ... To serve: Cut omelet into thin slices. ... in a shallow dish and garnish with the omelet slices.
Heat oil in ... medium heat. Add rice and toss well ... bok choy. Cut omelet into 1/2 inch ... continue to stir-fry until all liquid has evaporated. Serves 5.
Heat up a ... eggs, scallions and rice, stir until ... for 5 to 8 minutes. Add bean sprouts, and stir for 2 more minutes. White or brown rice can be used.
In hot oil, ... until brown. Add rice and stir fry ... soy sauce. Slice omelet into thin strips ... platter and garnish with remaining omelet and scallions.
In a large ... five minutes. Add rice, mix well. ... with tomatoes and omelet strips. This can ... rice. Also delicious served with a hot fruit compote.
Place rice aside. Cook carrots, cabbage and onions in oil on low until tender. Add egg omelet chopped up in small pieces. Add rice and add soy sauce to taste.
Steam or boil rice; drain well. ... whites. Pour into well greased pan. Bake in moderate oven at 350 degrees for 40 minutes. Cut into squares and serve hot.
Result Page: 1
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