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Results 61 - 70 of 112 for cabbage broccoli cauliflower
1. Trim and cut pork into 1 inch cubes. In 8 quart saucepot heat 1 tablespoon vegetable oil over high heat; add 1/2 of pork. Brown well, ...
Put vegetables in salt water for 1 hour and drain real good. (For 1 hour.) After the vegetables are drained, put in large bowl or glass ...
Layer vegetables in large bowl; add dressing. Mix and serve. Serves 10 to 12. You can add green pepper, radishes, red cabbage, etc. for more color.
Marinate shrimp in sherry, soy ... 1 minute. Add cauliflower and saute 1 minute. Add ... Toss to coat and heat through. Serve over rice. Serves 4.
65. PEASANT STEW
Wash and chop vegetables. Heat ... remaining ingredients, except broccoli flowerettes. Bring to a boil; ... broccoli 5 minutes before serving.
66. CHINESE HOT POT
Fry ginger and garlic in sesame oil. Add chicken broth, salt, etc. to taste. Fill pans on table as needed. Noodles - bean threads (Saifun).
Combine first 5 ingredients in kettle. Add just enough water to simmer until tender. Add 1 quart of cream and bring it back to a simmer; ...
Mix well. Pour over vegetables. Add crumbled crisp bacon. Chill.
Shred cabbage and onion into a large ... serving. Makes alot but it keeps for about a week in the refrigerator without getting strong or bitter.
70. CHICKEN STIR-FRY
Brown chicken in frying pan or wok. Fry vegetables on medium high heat until crisp tender. Make sauce with 2 tablespoons cornstarch and 1 ...
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