|The Chicken and Poultry Bible|
|by Christian Teubner|
These are the most complete and beautifully photographed books on favorite foods: pasta, rice, poultry, and vegetables.
31 - 40 of 77 for spice rice not chicken
Brown chicken while rice, corn and olives are cooking. Dump everything into casserole dish, add sazon, mix and serve.
Break apart rice noodles and deep ... mix. Steam the chicken breast 20 minutes. ... other half of the salad when you're ready for it so it won't get wilted.
Heat 1 cups ... 375 degrees. Drop rice sticks, 1 ounce ... remove immediately. Do not brown. Drain on ... toss rice sticks, chicken, shrimp, celery, ... immediately. Makes 6 servings.
Saute onion, celery, ... garlic. Then brown chicken in oil. Put ... 1 cup uncooked rice and sprinkle over the top 3/4 teaspoon saffron spice and bake for ... pimiento, green peas, asparagus.
Heat peanut oil ... small pieces of rice stick. When test ... pieces. Shred chilled chicken breasts into a ... seeds. Dissolve five spice power in water ... Shake well. Adjust seasonings.
Bring hot water, ... heat and add chicken, simmer 15 ... To serve: Top rice with chicken, spoon ... Garnish with parsley, if desired. Yield: 4 servings.
Cut chicken into 1 inch ... 1 hour. Cook rice according to package; ... vegetables; stir - fry 1 to 2 minutes or until heated. Sprinkle with almonds. Serves 4.
Wash and coarsely ... wok. Fry the rice stick noodles in ... aside. Slice the chicken and coat with ... dressing last. Coat to taste. Toss with sesame seeds.
Break apart noodles ... Prepare veggies. Cook chicken. Just before ... chicken, veggies, sesame seeds and almonds. Pour dressing over salad and mix again.
Cut chicken breasts into strips and brush with Dijon mustard, then roll in bread crumbs or croutons. Fry in 1/2" oil mixture until brown. Serve over rice.
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