Quantity - Recipes - Page 7

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Results 61 - 70 of 175 for quantity

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61. CHICKEN FRACHAISE

Combine beaten eggs and milk. Dip chicken breast first in eggs and then in flour. Deep fry in oil, drain. In large fry pan melt butter; lay ...

62. CHICKEN DIVAN

Preheat oven to 375 degrees F. Butter a shallow baking dish and lay the broccoli evenly over the bottom. Put chicken over broccoli. Add ...

63. BARBECUED CHICKEN

The chicken is even better if prepared one night in advance and allowed to marinate overnight, turning it occasionally so that all sides ...

64. CALIFORNIA ROAST

In roasting pan, 9 x 13 1/2 or larger, layer mushroom soup, meat and vegetables, top with mushroom soup and dry soup. No water is added to ...

65. BARBECUED SPARERIBS

Put ribs on rack in pan. Brown in 400 degree oven for 15 minutes. Turn, brown other side for 10-15 minutes. Drain fat. Put ribs in slow ...

66. CHICKEN RICE CASSEROLE

Mix soups and water together. Add rice to soup mixture. Pour into shallow baking dish. Place chicken pieces on top. Sprinkle 1 envelope of ...

67. ASSORTED VEGETABLES VINAIGRETTE

Put mustard in a salad bowl and add vinegar. Beat with wire whisk while adding oil. Add salt and pepper and chopped onion and parsley. In ...

68. CHAMPAGNE PUNCH

Pour liquids over ice, add cooled champagne, sparkling water, just before serving. These are basic ingredients, quantity optional.

69. AMERICAN APPLE PIE

Make pastry and chill. Peel, core and slice apples into a bowl and stir in sugar, cornstarch, cinnamon and nutmeg until apple slices are ...

70. CHICKEN AND DUMPLINGS

Flour to make a stiff dough. Roll real thin. Cut into strips and drop into hot chicken broth. Flour to make a stiff dough. Roll real thin. ...

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