|Hot Dog (Edible)|
|by Bruce Kraig|
Char-grilled or boiled? Sauerkraut or chili? Mustard or ketchup? Vienna Beef or Sabrett? Only these questions could be raised about one of the wor...
1 - 10 of 11 for pistachio stuffed
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Heat butter in ... 5 minutes. Add pistachios and grated lemon ... peel strips. Arrange slices of French bread around hot Brie and serve. Makes 20 servings.
Saute chicken breast; chop, add egg, tarragon, and salt. Pound veal; sprinkle with Mozzarella, top with chicken mixture, tomato and nuts. Roll up ...
Mix dry ingredients ... and fill with (pistachio nuts, sugar, mazaher ... powdered sugar immediately before serving. Will keep 2-3 weeks in container. Sahthen.
Blend cream cheese, ... small bowl; stir in pistachio nuts. Fill hollows of each piece of celery; garnish with pistachio nuts, if you wish. Makes 2 dozen.
Blend cream cheese, Worcestershire sauce, and lemon juice. Add nuts and fill celery.
Saute chopped stems and onion in butter. Add rest of ingredients. If this is too dry to hold together, add a little more butter. Fill caps with ...
Preheat oven to 350 degrees. Pound the steak or score it lightly on both sides. In a skillet, heat the butter. Add the onion and garlic and cook ...
Skin, trim and ... cooked lamb with stuffed chickens. Add more ... on top of rice. Decorate with boiled eggs and nuts. Serves friendly crowd of 80-100.
Skin, trim and clean the camel, lamb and chickens; boil until tender. Cook rice. Fry nuts until brown; mix with rice. Boil and peel eggs. Stuff ...
(1 kilo = 2.2 lbs.) Skin, trim, and clean the camel and lamb; boil until tender. Clean and pluck the chickens; boil until tender. Cook rice until ...
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