|Book of Yields|
|by Francis Talyn Lynch|
For years, The Book of Yields has been and indispensable tool for professional chefs, culinary educators, and culinary students, helping them accu...
1 - 10 of 94 for stouffers
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Dice the carrots, onion and celery. Melt 4 tablespoons of the butter in a stock pan over low to medium heat. When melted, add the carrots, onion and ...
Mix and pour into unbaked pie shell. Bake at 400 degrees 25 to 30 minutes. Let set 5 minutes. Serves 4 to 6. Quick, easy, delicious!
Pour milk in the top of a double boiler and sprinkle gelatin over milk. Set over simmering water and stir in 1/4 cup of the sugar, salt, and egg ...
Dice the carrots, onion and celery. Melt 4 tablespoons of the butter in a stock pan over low to medium heat, when melted, add the carrots, onion and ...
Combine creamed spinach and beans. Cool. Serve with pita bread slices or tortilla chips, if desired. NOTES: Have these ingredients ready for ...
Layer in casserole in order. Bake in oven uncovered at 350 degrees for 1 hour and 20 minutes.
Cover bottom of 9x11 casserole with 1/3 of the rarebit; combine spinach, chestnuts and bacon in casserole. Cover remaining rarebit and top with onion ...
Mix together first 8 ingredients. Put in 2 1/2 quart casserole or use individual casseroles. Sprinkle with 1/2 cup Cheddar cheese. Bake 30-45 minutes ...
Heat milk in a double boiler, water slightly boiling. Add chicken base, tarragon, garlic, pepper, curry powder. After milk is warm, add the cheese, ...
Cook chicken breasts (either boil or microwave). Layer chicken in bottom of casserole dish. Slice mushrooms next; add a layer of cooked broccoli. Mix ...
Result Page: 1
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