For the quail:
Put all
Brown ground beef.
During this time, mix together the soups, then add the onion and celery, and add the chow mein noodles in a 2.5 quart dish.
Drain the gound beef when fully cooked, then combine the meat to the dish.
Bake at 375 degrees for 45 minutes, covered with foil.\r\n(This doubles very well! For the chow mein noodles, just use the full 12 oz. bag)
ixing bowl, combine all ingredients for pancakes and mix well.
1. In a pressure cooker put dal, chow-chow (chayote), tomato, turmeric, salt and water. close lid and cook for 4-5 whistles. Let it sit for 5 minutes.
2.Heat a deep curved pan, pour oil, add mustard, cumin. when it starts spluttering, add curry leaves, green chilies, garlic and saute for 1 minute then add the cooked dal and vegetable.Give it one boil.
3. Garnish with cilantro and serve with rice or roti.
ith Diana sauce original; refrigerate for 8-12 hours. Discard marinade
wl as you go.
For the brine: Dissolve the
Cook hamburger and drain, except for 2 tablespoons of drippings.
Put in casserole dish and add the remaining ingredients, except for the chow mein noodles.
Bake in a 350\u00b0 oven for 1 hour.
Take out and sprinkle chow mein noodles on top. Bake an additional 10 minutes, then serve.
Serves 6.
br>Invert and let rest for 2 minutes.
Turn right
Grind or chop fine all vegetables and salt down with scant cup of salt for
2 hours or overnight. Drain and press out all liquids.
Put into large pot and add vinegar, sugar and spices.
Boil 20 minutes then reduce to simmer and cook for 1 hr
then put into clean canning jars; place lids and rings on and process in a water bath for 8-10 minutes.
Combine vegetables. Sprinkle with salt. Let stand for 4 to 6 hours. Drain and rinse well. Combine vinegar, sugar and pickling spice. Simmer 30 minutes to flavor vinegar. Add vegetables. Simmer 10 minutes. Bring to boil. Pack boiling hot into Ball jars. Great with peas in the winter months.
Mix in a large stainless steel pan.
Add ground vegetables to mixture and cook for 3 minutes.
Can in clean pint jars.
Makes about 12 pints.
n a hot water bath for 15 minutes by submerging over
br>Allow mushrooms to stand for 5 minutes, or until slightly
oss to combine. Set aside for 10 minutes to marinate, then
Preheat oven to 350\u00b0F.
Brown the meat.
Saute veggies in the butter.
Mix all together and add the can of soup, water and 1 cup of chow mein noodles.
Put all in to a casserole dish (a deeper dish works better I have found).
sprinkle extra noodles on top.
Bake for 40-45 minutes.
Serve with rice, delicious!
over bottom of pan. Cook for 1 min, until the top
Saute kielbasa in oil over medium high heat until lightly browned.
Add water and frozen vegetables, cook separating vegetables with a fork until defrosted.
Reduce heat, add soy and cook 4-5 minutes.
Mix cornstarch and water, add to the pan and cook, stirring constantly for about 3 minutes.
Serve over rice and top with Chow Mein Noodles.
ein noodles in boiling water for 1-3 minutes. They cook
Mix all ingredients in crock pot except Chinese vegetables, water, and corn starch. Cook on high until simmering.
Reduce heat and cook covered on medium for 7 hours.
Add vegetables.
Mix corn starch with water and stir into mixture until well blended.
Replace lid and cook on medium another hour.
Serve over chow mein noodles.
In a large pot, saute celery in oil for apx 5 minutes or until crisp-tender.
Add bean sprouts (if using), mushrooms, water chestnuts, and chicken.
In a large bowl, blend cornstarch with water.
When smooth, add chicken broth and soy sauce to bowl.
Mix well and pour over meat and vegetables.
Bring to a boil, stirring until sauce thickens.
Reduce heat to low.
Cover and simmer 10 to 15 minutes.
Serve over hot, cooked rice and chow mein noodles.