|Menu Design: Merchandising and Marketing|
|by Albin G. Seaberg|
Here in a single, thoroughly updated volume, is everything you must know to develop a menu that will dramatically enhance a restaurant's image.
Results 1 - 10 of about 940 for the goulash
This traditional Hungarian ... have one of the ones with a ... Serve with boiled baby potatoes or over buttered noodles or steamed rice. About 6 servings.
Brown ground beef until done. Meanwhile, dice onion and green pepper. Add onions, green pepper, tomatoes, tomato juice, and macaroni. Salt and pepper ...
Prepare the macaroni according to ... helps bind the goulash so it doesn't ... intimidated with Tex-Mex cooking can really shine and look like a pro! Bienvenidos!
Put all ingredients in a pot and cook until the noodles are done. ... like soup, but should have some ‘jiggle’ factor. A great family favorite for years.
Brown bacon, remove ... adjust seasonings throughout the cooking process, (especially ... beef stock may be used in place of the bouillon, if available.
In 4 quart pot, sauté onions in oil for about 3 minutes or until they become soft. Meanwhile, dredge meat in flour. Sauté on both sides until brown; ...
Spray large sauté ... cooking spray. Sauté the hamburger and Italian ... back in the oven to lightly brown the cheese. This is even better the next day!
Fast and Easy ... and cover. Let stand 10-15 minutes before serving. I like to serve with red potatoes boiled in the jacket (unpeeled) and cottage cheese.
1. Remove core ... Separate six of the largest leaves from ... NOTE: For a "goulash" effect, add ... cabbage in slaw. If desired, more meat may be used.
In a 4 quart pot, saute onions in oil for about 3 minutes or until they get soft. Meanwhile, dredge meat in flour. Sauté meat until brown then add ...
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