Results 111 - 120 of 160 for sprouts brown sugar

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111. CHOP SUEY
Cook beef and onion (mushrooms, ... pan until lightly brown. Add salt, pepper, celery, ... vegetables. Heat until hot. Serve with rice or noodles.

112. CHOP SUEY
Mix together. Simmer above until all is cooked. Serve over rice or noodles.

113. SUKIYAKI
Heat oil in skillet and brown bite sized pieces of meat 3 to 4 minutes. Combine sugar, flour, soy sauce and ... mixture. Add bean sprouts, water chestnuts and mushrooms ... Serve over cooked rice.

Shred spinach into bite-size pieces. Add eggs and bacon pieces on top only. 8 servings. NOTE: Salad without dressing keeps 4 to 5 days.

Wash spinach, remove stems and tear into bite size pieces in a bowl. Add rest of ingredients on top. Refrigerate until right before ...



Combine all ingredients, arrange in 1 1/2 quart casserole. Put bread cubes on top. Bake at 350 degrees.

Combine and add dressing. Toss well. Garnish with crumbled bacon. From "Bon Appetit". Blend all ingredients in blender until smooth.

Wash, dry and remove stems ... pieces. Add bean sprouts, water chestnuts, eggs and ... ingredients in a blender and run on high speed for a few seconds.

119. CHOP SUEY
Cook meat until tender. Dice ... soy sauce and brown sugar. Add 2 cans bean sprouts, onion and celery to meat. Cook slow for at least an hour.

120. SUKIYAKI
Heat 2 tbsp. of salad ... 4 minutes. Combine brown sugar, flour, soy sauce, 3/4 ... minutes. Add bean sprouts, water chestnuts and mushrooms. Cook 5 minutes. Serve over rice.

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