Results 71 - 80 of 127 for paella

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71. PAELLA
In a heavy ... skillet, casserole, or paella pan, saute pork ... 200 degrees if it is to be kept warm for more than 15-20 minutes. Serve with lemon wedges.

72. PAELLA
Shell and devein shrimp. Scrub clams and mussels. Soak in cold water 30 minutes to remove salty taste. Discard any that open their shells; drain. ...

73. PAELLA
Saute shrimp and garlic in butter until shrimp are pink, about 2 minutes. Stir in cornstarch and cook 1 minute. Add broth, tomatoes, pepperoni, ...

74. PAELLA
Scrub the little necks and mussels well to remove the beards and barnacles. Discard any broken shells. Place chourico in a saucepan and cover with ...

75. PAELLA
About 2 1/2 ... 12" skillet or paella pan over low ... until clams open, rice is tender and all liquid is absorbed. Serve from skillet. Makes 8 servings.

76. PAELLA
Saute shrimp and garlic in butter until shrimp are pink, about 2 minutes. Stir in cornstarch and cook one minute. Add broth, tomatoes, pepperoni, ...

77. PAELLA
Saute vegetables, sausage, chicken liver, olives, chicken pieces in hot olive oil. Remove. Brown rice in same oil. Place chicken pieces in large pan ...

78. PAELLA
Saute shrimp and garlic in butter until shrimp are pink about 2 minutes. Stir in cornstarch and cook 1 minute. Add broth, tomatoes, pepperoni, peas ...

79. PAELLA
In a large skillet, cut up and brown sausage. Remove from pan. Add chicken to sausage drippings and cook until done, seasoning liberally with paprika ...

80. PAELLA
Cook sausage in large skillet. Remove from pan, reserving drippings. Slice sausage into bite-size pieces. Cook chicken strips, using some of the ...

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