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Results 31 - 40 of 55 for fish chinese
31. PICKLED CABBAGE
Cut cabbage in 1-inch squares. Sprinkle 1/2 cup salt over the cabbage. Set aside for 2 or 3 hours then wash and drain. Make a paste of ...
In large deep skillet heat ... with cornstarch. Fry fish until golden brown, remove to ... 2 to 4. This could be used for chicken or pork, too.
Combine ingredients as given. Pour into 2 quart casserole. Bake at 350 degrees for 40 minutes or until bubbly. This is quite hearty and ...
Saute celery and onion. Add ... Put in a 9 x 13 inch casserole. Save 1/4 can of Chinese noodles to put on top. Bake about 1 hour at 325 degrees.
35. YOSENABE
Cover dried mushrooms with warm ... set aside. Thaw fish if frozen - put fish ... cool. Drain. Repeat blanching procedure with cabbage and spinach.
Cook noodles as directions show (break noodles before cooking). Mix all together. Let stand awhile before eating.
Cut fish across filet so each cube ... bamboo skewer. Grill on hibachi, basting with plum sauce until the bacon is as crisp as you like it. Ono!
Blend tuna and sour cream. Mix in scallions, pepper and mustard.
39. FRIED RICE
Combine noodles, soy sauce, garlic powder and melted butter and reserve for top of casserole. Saute celery and onion in a little butter; ...
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