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Results 21 - 30 of 183 for stock shells
Lightly brown the chicken in ... sauce and boiling stock. Return chicken to pan. ... a saucepan until shells open, about 15 minutes. Discard ... make an attractive garnish.
Saute the bell peppers, onions, ... curry powder, fish stock and cream. Season to taste. ... oven 550 degrees for 2 minutes. Serve immediately.
23. PAELLA
Use paella pan or large skillet. Heat chicken stock; add saffron. Set aside. ... the lemons is sprinkled on the rice at the table. 8 servings.
24. GUMBO
Combine flour and oil, mixing ... combine vegetable mixture, stocks and tomato paste, mixing until ... minutes. Drain; discard shells. Yields 1 quart. In ... soups, stews and salads.
1. For vegetables and sauce: ... 3. Add chicken stock, cream and basil to ... keep at room temperature. Serves 4 as main course or 6 as appetizer.
26. ANTIPASTO SALAD
Mix well. Pour over ingredients. Chill overnight.
Cut the chicken into 1 inch cubes. Split the dried chili in half lengthwise. Heat the oil in a wok or large skillet, and add the chili. ...
1. Chop the onion. Char ... minutes until the shells open. 5. Place the chicken, ... 2 1/4 cups stock and simmer for 15 minutes. ... 5 minutes before serving.
Mix together bacon, onion, garlic, ... minutes. Add beef stock, tomato, basil, salt, and ... vegetable sauce and toss. Sprinkle with cheese. Serves 8.
Put the rice to soak ... peas and chicken stock, stir and cook, covered, ... and pimentos and cook just long enough to heat through. Serves 6.
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