|by Helen Hecht|
From cold soups and salads to entrees and desserts, Hecht provides a wide and varied menu guests will love--with recipes for summer favorites like...
1 - 10 of 35 for sausage curry
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In a skillet ... heat and add sausage. In a ... wine or water, curry powder and salt. ... golden brown. Drain on paper towels. Serve warm. Makes 12 egg rolls.
Put sausage links in a ... Blend together cornstarch, curry powder, and pineapple ... pineapple slices and sausage at edge. Pour liquid over rice. Serves 4.
Put chicken in ... pineapple juice, mustard, curry, onion salt, ... peas, carrots and sausage (cut up). Mix ... add ketchup and mix all. Serve with salad.
Brown onion, celery, pepper, garlic. Add soup. Add meat which has been seasoned. Cook noodles or spaghetti separately. Mix all together in 3 quart ...
Cook rice, onion ... in garlic and curry powder. Cook, stirring ... side of each sausage. Mix peas ... heated through and lightly browned, 10-12 minutes.
Brown sausage in 4 quart ... directions. To boiling water add 1-2 tablespoon curry powder, 1/4 cup dry chicken ... cup butter, and 1/2 cup dried onions.
Make rice in ... fried the basic curry paste, throw in ... done. Add rice, sausage, bananas, peanuts. ... top--along with some fresh peanuts and sausage slices.
Preheat oven to 350°F. In a food processor, put all of the meatball ingredients and pulse until finely chopped. Be careful not to over-pulse to ...
Remove the skin from the liver sausage, then put ... mixed. Stir in curry, Worcestershire sauce, ... end of the knife. Serve with thin toast and butter.
Combine well. Shape into large marbles. Put in baking dish and sprinkle paprika over. Bake at 375 degrees for 15 minutes; drain off fat. Turn over, ...
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