|by Fabiola Gilbert|
When Historic Cookery first appeared in 1931 it may have been the earliest cookbook of New Mexican foods to be published, with heirloom recipes fr...
1 - 10 of 53 for starch salads
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Combine sugar and corn starch, add to ... a serving bowl. Remove shells from eggs and slice in half. Place in bowl with beets while they are still warm.
About 2 hours ... heat, in hot salad oil, cook potatoes ... constantly, until mixture is slightly thickened. Serve with meat and potatoes. Makes 6 servings.
Combine sherry, sugar, ... Heat 2 tablespoon salad oil in electric ... dippings, heat and pour over beef and pea pods. Serve with hot rice. Serves 4 to 6.
In large saucepan ... Drain 3 bean salad, reserving liquid. ... sugar and corn starch; add reserved ... serve, toss together the bean mixture and noodles.
Oregano to taste. Brown onions in oil. Add garlic salt. Add rest of ingredients and bring to a boil. Simmer 45 to 60 minutes or until thick enough. ...
In 10 inch ... heat, in hot salad oil, cook steaks, ... basil. Blend corn starch and 1/4 cup ... tomato mixture over steaks. 6 to 8 servings; 45 minutes.
Mix well with fingers and fork. Pat in 9 inch pie pan. Prick! Bake at 425 degrees for about 10 minutes, watch closely. Stir together and boil until ...
Puncture duckling generously ... and garlic in oil. Mix in potato starch until smooth. Slowly add orange juice, honey, and remaining wine. Simmer 1 minute.
Dice and mix: Stir above salad dressing ingredients in ... add some mayonnaise to make salad more moist if potatoes absorb some of original salad dressing.
Puncture duckling generously ... Mix in potato starch until smooth. Slowly ... sections; simmer 5 minutes. Serve hot sauce with roast duckling. 6 servings.
Result Page: 1
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