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Results 31 - 40 of 183 for stock shells
In a blender, mix mayonnaise, ... A-1 sauce, chicken stock, salt, pepper and a ... Flounder should be white in color and flaky when done. Serves: 4.
32. PAELLA
In a heavy 4 quart ovenproof skillet, casserole, or paella pan, saute pork until brown. Set aside pork and keep fat in skillet. Mix garlic ...
Heat butter in a large ... to touch. Add stock and white wine and heat ... scraping bits from the side of the pan. Serve on heated plates. Serves 4.
Shell and clean the shrimps and ... pot boil the stock, add lemon grass and ... chilies, fish sauce, spring onion and coriander. Serve immediately.
35. PANCIT PALABOK
Fry garlic in oil in ... 1/2 cup chicken stock, let boil. Add shrimps. ... over all. Garnish with chopped green onion and sliced hard boiled eggs.
Mash garlic and salt in ... skin. Bring fish stock to simmer. Cover and keep ... rice available at Italian markets and many specialty food stores.
37. BASQUE PAELLA
Calories per serving: 221. Preparation ... rice with water, stock, salt substitute, saffron, and ... and has absorbed liquid (about 15 minutes).
38. JAMBALAYA SALAD
Preparation and cooking time 35 minutes. Bring chicken stock to boil in medium saucepan. ... garnish with additional chopped parsley, if desired.
Mash salmon with bones (extra ... saute lightly. Add stock, wine, basil, pepper bringing ... over. Sprinkle with almonds. Pass Parmesan to garnish.
40. PASTA PRIMAVERA
Heat a large, deep skillet ... high. Add cream, stock, and basil and allow ... large serving platter and serve immediately. Yield: 4 to 6 servings.
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