Results 1 - 10 of 26 for polonaise

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Cook vegetables according to package directions. Pour into greased 9 or 10-inch metal pie plate on broiler-proof pan. Sprinkle with dill weed, salt ...

Using a swivel-bladed potato peeler, scrape the asparagus spears, starting about two inches from the top. Line the asparagus spears together and cut ...

Melt butter until foamy. Stir in bread cubes. Cook over low heat until crisp and golden. Remove from heat. Add eggs, parsley, and seasonings. Serve ...

Parboil broccoli until tender (do not overcook). Melt butter and mix half the butter with the bread crumbs, cheese, garlic powder, salt and pepper. ...

In a large saucepan, fry diced bacon until soft and golden, but not crisp. Add vegetables, water and broth. Simmer until vegetables are tender, about ...

1. Cook asparagus 10 to 15 minutes in small amount of salt water (until tender). Drain. 2. Melt butter. Add crumbs, cook and stir until golden. 3. ...

Add frozen broccoli to salted water; return to boil; cook, UNCOVERED, for 3 minutes. Cover; reduce heat; cook for 4 minutes or until just tender. ...

Cut and trim broccoli into spears. Blanch broccoli in boiling salted water or steam to your desired doneness. Saute bread crumbs in butter until ...

Saute bread crumbs ... boiling, salted water. Remove from water and drain thoroughly and arrange on plates. Top with polonaise mixture and serve. Serves: 6.

Remove outermost leaves. Place in water in saucepan. Season with salt and lemon juice. Boil until tender. Sauce: Heat oil and butter in pan. Add ...

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