|Mrs Beetons Book of Baking|
|by Mrs. Beeton|
Presents all the basic techniques of bread and pastry-making, clearly explained, with Mrs Beeton's practical hints and tips for success.
Results 61 - 70 of 145 for rice scallop
Combine all ingredients ... 2 quarts.) Saute scallops in sesame oil, ... julienne tomato and green onions, sprinkle with sesame seeds. (Yields: 1 serving.)
Saute onion and ... uncovered, stirring occasionally, 15 minutes. Add scallops and shrimp, continue cooking 10 to 12 minutes. Serve over rice. 8 servings.
Put scallops, crabmeat, shrimp, and rice in 2 quart ... 2 tablespoons sherry. Pour over all. Sprinkle with crumbs and cheese. Bake 1 hour at 400 degrees.
Combine rice, green pepper, ... casserole is used. The only thing to watch is that it doesn't dry out. As soon as it is thoroughly heated it is ready to serve.
Stir fry sea scallops, snow peas, water ... ginger, and shallots in salad oil. Add cornstarch, soy sauce, and salt; stir until thickened. Serve over rice.
Cook shells three ... package directs. Cook rice two minutes less ... bake 15 minutes more. Serves 6 people as a main course or 12 people as an appetizer.
Place fillets and scallops in saucepan, cover ... sauce, layer of rice, layer of ... casserole. Bake at 350 degrees for 1 hour or until bubbly. Serves 8.
Pour oil into ... Now, add shrimp, scallops, oysters, cubed ... 2 cups of rice and mix well ... is served with each portion. Yields 12 generous servings.
Peel shrimp - ... Add diced shrimp, scallops, okra, Tabasco, ... heat. Add crabmeat and oysters. Serve in soup plates or casserole with or without rice.
1. Thaw scallops if frozen. Cut ... to the skillet. Stir to coat with sauce. Cook and stir about 1 minute more or until heated through. Serve with rice.
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