|Desert Potluck: A Cookbook|
|by All Saints' Episcopal Church & Day Schoo|
This cookbook presents recipes native to America's great Southwest.
Results 71 - 80 of about 880 for sauces egg
May also add: ... 1 tablespoon onto egg roll skin, roll ... egg plus water. When all egg rolls have been rolled and sealed, deep fry until golden brown.
Drain bean sprouts ... longer. Stir in eggs and cook until ... NOTE: Shrimp, turkey, ham or other leftover can be substituted for chicken in this recipe.
Fry bacon pieces ... slightly thickened. Slice eggs. Arrange layers ... ending with bacon on top. Bake at 350 degrees for 30 minutes. Serve immediately.
Combine cornstarch and ... boil. Slowly pour egg (one at a ... from heat, stir in onions. Serve immediately. Yield: 4 servings - 136 calories for 1 cup.
Brown rice in ... constantly while adding egg, lettuce and ... mixtures with meat, brown meat first with soy sauce then slowly add all other ingredients.
1. Wash sprouts, ... chicken. 4. Add eggs to the vegetables; ... steam. Cook 10 minutes and add sugar, 2 teaspoons cornstarch and salt. Boil until thick.
Heat oil in 10 inch skillet. Beat eggs until thick and ... servings. Cook all ingredients, stirring constantly until thick and boiling. Boil and stir one minute.
Peel eggplant to ... place 2 beaten eggs. Dip eggplant ... Repeat two more times. End with tomato sauce and cheeses. Bake at 375 degrees for 15 minutes.
Heat lard in ... mixture on an egg roll wrapper, wrap according to directions and deep fry. Drain on layered paper towel. It should make up to 40 egg rolls.
Chop the chicken ... the ingredients and seasonings to taste. Mix thoroughly and wrap in egg roll wrappers. Deep fry at 300 degrees in electric frying pan.
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