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Results 51 - 60 of 60 for batch chicken
51. BROCCOLI BEEF
Cut meats into thin strips ... gravy ingredients, scraping bottom of pan. Return first batch meat and broccoli. Toss to blend. Serve with rice.
Pare, core, and dice apple 3/4-inch thick. Trim ends from broccoli. Wash in cold water. Cut off flowerets and break or cut into small ...
53. ZUCCHINI BISQUE
Saute onion in butter until ... grated zucchini and chicken stock; cook for 20 minutes. ... spices to each batch. Combine batches; add cream. ... approximately 1 1/2 quarts.
54. ZUCCHINI BISQUE
With the metal blade in ... Add zucchini and chicken stock to the onion. Simmer, ... until mixed. Serve hot or cold. Makes about 1 1/2 quarts.
In Dutch oven, heat oil ... Add milk; stir in cheese in batches, heating until each batch is melted. Makes 6 servings. Serve with bread sticks.
56. ZUCCHINI BISQUE
Saute onion in butter in ... shredded zucchini and chicken stock. Cover and simmer for ... spices to each batch. Combine batches, add cream ... Makes 1 1/2 quarts.
57. ZUCCHINI BISQUE
In large saucepan, melt butter, ... to onion and chicken stock. Simmer covered for 15 ... add cream and stir until well mixed. Makes 1 1/2 quart.
Trim ends from broccoli. Wash in cold water. Cut off florets and break or cut into small clusters. With a swivel blade peeler, pare the ...
59. RAGOUT OF VEAL
Put flour and pepper in ... onion, carrots, garlic, chicken stock and remaining ingredients. Decrease ... serving, adjust salt if needed. Serves 6.
Cut off tips of wings. Line jelly roll pan with aluminum foil. Lay wings in pan. Mix water, sugar and soy sauce; pour over wings. Bake at ...
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