Slice chicken into 5 thin strips, about 5 per breast.
Flatten with a Chinese cleaver or mallet.
Mash shrimp; add onions, lemongrass, salt and pepper and blend into a thick paste.
Lay ham strips on the chicken pieces; add a tsp of shrimp to each, and roll.
Secure with toothpicks.
Dip in cornstarch, then fry in oil in a skillet until golden brown.
Serve with my recipe for\"Nuoc Cham- Vietnamese Spicy Fish Sauce\" (recipe#25375).
LA CREME: In a large bowl
Mix cake mix as directed on package, adding 1/2 cup coconut to the batter.
Cook as directed on package.
While still hot and still in the pan, pour the Coco Lopez over the cake after punching holes as deep as possible with a fork.
Let cake cool, then cover with La Creme whipped topping and top with the rest of the coconut.
Chill.
Prepare sauce (recipe follows) and keep warm.
Melt butter in large skillet over low heat.
Add Ricotta and stir until melted. Add cooked pasta, turning until well coated.
Sprinkle parsley and Parmesan or Romano cheese over top and toss gently.
Season with salt and pepper.
Transfer to platter.
Ladle some of Savory Italian Tomato Sauce over top and serve immediately.
Brown chicken in 1 tablespoon olive oil and add leeks and garlic.
When leeks are slightly transparent, add sun-dried tomatoes and red pepper.
Add salt and pepper, Parmesan and cream to finish the sauce.
Serve over cooked pasta.
This is a quick and easy recipe.
Mix chicken a la king and soup powder in a saucepan.
Add water.
Bring to a boil.
Cook and drain macaroni.
Add to chicken a la king mixture and toss to coat pasta.
This is good served with any pasta or rice.
Cook macaroni and cheese following package directions.
Instead of adding milk, add chicken a'la king.
Mix well.
This is one of my family's favorites.
They fight over the leftovers.
Enjoy! lindaWWJD.
Make chicken broth by steaming chicken in 2 cups water. Debone chicken.
Heat cream of mushroom soup, chicken a la king, chicken broth and 1/2 pound American cheese.
Add mushrooms, then cook broccoli and spaghetti as directed on packages.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Step 1: Rub salt to pork bones, then clean and scald into hot water about 15 minutes.
Step 2: Clean pork legs in water with a little salt. Then scald into hot water about 15 minutes.
Step 3: Mince garlic, slice onion and spring onion. Chop off root of mushroom, soak into water about 15 minutes then let them out, wait to dry. Peel off the cover of carrot and radish, next cut them into medium pieces (2cm).
Step 4: Making broth: Boil 5 liter water about 15 minutes then put pork legs and bones into pot with medium. I suggest, do not ...
For the Pickled Vegetables: Mix the water, vinegar, sugar and salt until the sugar and salt dissolves. Place the carrots and daikon radish in a container and pour the liquid over. Let pickle for one hour. Can be stored in the fridge for up to a week.
For the Shrimp: Heat the sugar and water in a pan on medium high heat until the sugar caramelizes and turns dark brown. Carefully (it will splatter) add the water and fish sauce and stir over low heat until the caramel dissolves. Remove from heat and set aside.
Heat oil in a pan over medium ...
that column included the recipe for La Madeleine's popular tomato basil
Repeat to make three additional banh xeo.
To serve, fill
br>Step 4: Dip noodle (Banh pho) in the boil water
and tofu.
Top with Recipe #504020 and cilantro to taste
Whisk together the garlic, fish sauce, soy sauce, sugar, pepper, and 1 tbsp peanut oil in a large bowl. Add the sliced beef and mix well to coat each slice. Marinate at room temperature for 30 minutes (or overnight in the refrigerator).
Heat a grill pan (or electric grill appliance) until it is hot. Brush 1 tbsp oil on the pan. Add the beef slices in batches, laying them flat in a single layer, taking care not to overcrowd the pan. Grill for 30 seconds to 1 minute and flip each slice, repeating on the other side (unless you are using the ...