|The 15-Minute Chicken Gourmet|
|by Paulette Mitchell|
The 15-Minute Chicken Cookbook is the newest cookbook by Paulette Mitchell, author of Macmillans best-selling The 15-Minute Vegetarian Gourmet.
31 - 40 of 49 for cantonese chicken
Cook onions and ... boiling water and chicken stock base. If ... servings. EDITOR'S NOTE: Uncooked shrimp can be used; cook them with the onions and garlic.
Saute shrimp 1 ... 1 minute. Blend pepper, soy sauce, chicken broth and cornstarch. Stir into vegetable mixture until thick. Serve over rice. 6 servings.
Preheat oven to ... salt, pepper and chicken stock. Pour over ... after 45 minutes and baste with sauce several times. Cut into single ribs before serving.
Combine soups and milk. Mix well. Add chicken, celery, onions, ... cover for last 20 minutes. This is a great way to use leftover cooked chicken or turkey.
Spray nonstick skillet with cooking spray. Add oil and heat. Add garlic and cook briefly, stirring until softened. Do not brown. Add shrimp; cook and ...
In a large saucepan cook celery, carrots, and onion in butter, covered, about 5 minutes or until tender. Add undrained pineapple, bouillon granules, ...
While rice is ... pepper, soy sauce, chicken broth, and cornstarch. ... clear and thickened, about 2 minutes. Serve over bed of hot rice. Makes 6 servings.
Brown pork cubes. Combine 1 1/2 cups liquid, soy sauce and soup mix. Stir into pork, cover and cook over low heat about 30 minutes or until pork is ...
Put half of the noodles in a 9"x13" pan, buttered. Mix next 8 ingredients and pour over noodles. Sprinkle rest of noodles on top. Bake 1 hour or so ...
While rice is ... Cover and cook for 1 minute. Blend peppers, soy sauce, chicken broth and cornstarch until sauce has thickened for 2 minutes. Serve on rice.
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