|by Ronald Kinton|
Pactical Cookery 9th edition continues to provide catering students with the comprehensive information and step-by-step guidelines that they need.
Results 11 - 20 of 68 for ribs cabbage
Place beef bones, ... Top with short ribs. Sprinkle with ... kettle. Add water, cabbage, tomatoes, salt ... meat to kettle. Cook 5 minutes longer. Serve.
Sliver almonds, season ... to the above (cabbage, celery and ... dressing over salad, toss lightly, all may be prepared before serving. Makes 8 servings.
Brown meat and ... sauce to the meat mixture and allow to simmer. Then add potatoes and carrots last. Stir in cabbage and simmer about 10 to 12 more minutes.
Place beef bones, ... Top with short ribs; sprinkle with ... kettle. Add water, cabbage, tomatoes, salt ... kettle. Cook 5 minutes longer. Yield: 12 servings.
Soak yellow peas ... again. Boil spare ribs and the rinse. ... peas, spare ribs, cabbage, salt, pepper ... ingredients. Cook until peas and spare ribs are done.
Coarsely chop cabbage, onions and ... potatoes may be added with meat if desired. This soup works well in a large 5 quart crockpot. This soup freezes well.
In skillet brown ... water. Add with chopped cabbage. Add rest of water. Add all your vegetables and meat. Reduce heat and simmer for 2 hours. Freezes well.
Preheat oven to ... and rice. Separate cabbage leaves carefully and ... uncovered for 45 minutes. Refrigerate overnight or freeze for future use. Yield 2 quarts.
Saute meat, onion, celery and bell pepper. Season with various seasonings. Add tomatoes, cabbage, rice and water.
Place beef bones, ... Top with short ribs; sprinkle with ... kettle. Add water, cabbage, tomatoes, salt ... kettle. Cook 5 minutes longer. Yield 12 servings.
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