|Encyclopedia of Asian Food|
|by Charmaine Solomon|
Encyclopedia of Asian Food New ed The Definitive Guide to Asian Cookery 01 September 2000 Hardback, 487 pages, 150 Colour Photographs, Indexes New...
Results 91 - 100 of 199 for cream spinach
Saute mushrooms and ... cook stirring constantly until thickened. Add remaining ingredients. Stir over low heat until cream cheese is melted. Makes 6 cups.
Thaw and boil spinach briefly. Squeeze water ... buttered crumbs in a casserole. This may be frozen. Thaw and heat thoroughly before serving. Serves 6 to 8.
Melt 1 1/2 ... hot, add the spinach. Stir and ... with salt and pepper. Freshly grated nutmeg or grated rind of 1/2 lemon. Serve with slied hard cooked egg.
Cook and thaw spinach with onion in small amount of water. Mix with remaining ingredients in greased casserole dish. Bake at 350 degrees for 30 minutes.
Combine sour cream and mayonnaise. Add ... combine thoroughly. Add remaining ingredients. Mix well and refrigerate until serving time. Makes about 1 quart.
Cook linguine according ... Add the sour cream and salt and ... linguine, put in a serving dish, pour mushroom mixture over the linguine. Garnish with parsley.
Cook spinach as directed. Drain ... and can of mushroom soup. Mix thoroughly. Put in casserole and warm in 350 degree oven until hot - about 30 minutes.
Fry bacon and onion until brown, then add rest of ingredients in order. Cool, then add teaspoon or so of mixture to flattened out biscuits and ...
In 1 1/2 quart shallow baking dish, 10"x6"x2" combine all ingredients except cheese. Bake at 350 degrees for 30 minutes or until hot; stir. Top with ...
Combine all ingredients except cheese in a 1 1/2 quart casserole. Bake at 350 degrees for 30 minutes. Remove from oven, stir and top with cheese. ...
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