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Results 71 - 80 of 94 for braised chicken
In a heavy 1 to ... green peas and chicken stock, cover, and cook for ... absorbed. Taste for seasoning. Serve the peas in a heated bowl. Serves 4.
Mix flour, salt, mustard and garlic salt and dredge chops with mixture. Heat shortening in skillet and brown chops on both sides. Place in ...
Coat chops with mixture of flour, salt, mustard, garlic powder. Brown on both sides in hot oil in large skillet. Put chops in slow cooker ...
Combine onions and all other ingredients in medium saucepan. Cover and simmer 1 hour. Serve hot or cold.
In a large non-stick skillet, saute zucchini and peas in butter for 5 minutes. Dissolve bouillon cube in 2 tablespoons water; add to ...
76. BRAISED CELERY
Brown celery lightly in butter. Blend cornstarch in part of the water. Add remaining water and bouillon cubes. Add to celery and simmer for ...
Remove shells and back veins from shrimp. Cut broccoli into pieces. Drain mushrooms. Cut whole bamboo shoots into thin slices. Heat oil in ...
Heat oil in wok or heavy pan over high heat. Stir fry shrimp in oil until tender, about 3 minutes. Add broccoli to shrimp and stir fry 1 ...
79. BRAISED CELERY
Cover and cook 15 minutes ... to avoid burning. Sprinkle flour over and stir well gradually add chicken broth. Stir. Last add cream and almonds.
Melt butter in a large non-stick skillet and saute onions in skillet for about two minutes. Trim all but most tender leaves from celery, ...
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