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Results 1 - 10 of 11 for kasha chicken
Measure flour, baking powder and ... same skillet, saute chicken livers in remaining oil, stirring ... bite-size knishes. Heat Kasha in a heavy medium-size saucepan, ... 8 dozen appetizer knishes.
Saute carrots, celery, cabbage, onion ... minutes, covered. Combine Kasha and egg, cook over low ... will be a rich, thick consistency. Serves 6.
Place the chicken stock, salt, pepper, and butter ... bowl, stir the kasha and egg together. Heat a ... minutes. Stir and fluff with fork and serve.
4. KASHA
Bake at 325 degrees for 40 minutes.
Sear roast in a heavy cooking pot. Cover bottom with a little shortening. Remove from pot when all sides of roast are seared. Add above to ...
Place the Kasha in a pan with 2 tablespoons chicken fat or oil. Saute until ... onions and noodles. Adjust seasoning and serve. Serves 6 to 8.
Shake dry kasha in colander to remove dust. ... 40-50 minutes. Add chicken fat and mix well. Make ... kasha. Add gravy from roast. Serves 8-10.
Mix the groats and egg ... in the fat. Combine with the kasha, noodles, salt and pepper. Serve with pot roast and gravy or add more melted fat.
In 4 quart saucepan, combine kasha, egg, salt and pepper ... servings; 223 calories per serving. 1 B; 1/2 V; 1 FA; 1 F; 25 optional calories.)
10. KASHA
Mix the eggs with the groats. Put in a heated, heavy saucepan with a good cover. Stir until each groat is separate. Add 2 cups of broth to ...
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