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Results 111 - 120 of 464 for rice oriental
Combine all ingredients and let stand 10 minutes to blend.
112. ASIAN PEAR CHUTNEY
Set aside all but one peeled pear. Mix sugar and water and bring to a boil. Lower heat. Cut pear into chunks (discard core), add to syrup. ...
Preheat oil in deep-fryer or deep pan over medium heat. You want the temperature of the oil to be around 350°F. Blend together all ...
114. ORIENTAL SOUP
Heat broth and soy sauce. Prepare vegetables and set aside until 5 minutes before serving. In skillet, stir fry meat and add to broth. When ...
Combine sugar, rice wine vinegar, vegetable, salt and ... mixtures separated until ready to serve. Mix well. Best if served at room temperature.
Heat peanut oil in heavy large skillet over medium-high heat. Add won ton skins and fry until golden brown, about 1 minute. Remove using ...
Toss the cabbage, lettuce, onions, sesame seeds, and almonds together in a large bowl. Crush the noodles over the salad, then mix in. ...
Combine picante sauce, soy sauce, ... thickened. Serve over rice, if desired. Serve with ... sauce. Serves 4. Chicken may be substituted for beef.
119. ORIENTAL COLESLAW
Set oven to 350 degrees. On large cookie sheet with sides crumble Ramen noodles and sprinkle with almonds and sesame seeds. Toast until ...
120. ORIENTAL COLE SLAW
Brown almonds and sesame seeds ... mix, sugar, pepper, rice vinegar. Add cabbage and toss. ... serving, drain cabbage (if necessary) and mix together.
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