Stock Recipes Involving Slicing
Scallop and Asparagus Salad (Gazelle)
Added by 123EasyAsPie

1. Place the scallops in a small saucepan with water or fish stock to cover. Bring to a boil over high heat, cover the pan, then remove from hea...
Bear Foot Bean Curd
Added by 123EasyAsPie

From: "sharon@sols.com" Date: Thu, 25 Apr 1996 18:58:13 -0600 Recipe By : adapted from Madame Wong's Long-Life Chinese...
Seafood Soup with Garlic and Ginger
Added by 123EasyAsPie

1. Use metal blade- Add onion, garlic, ginger and CHOP with4 or 5 quick pulses. Remove from bowl. 2. Refit w/ med slicing disc. Slice leeks through...
Shrimp in Chinese Lobster Sauce
Added by 123EasyAsPie

Shell and de-vein the shrimp. Butterfly shrimp by slicing them down the length of the back, stopping just above the tail. Rinse with cold water and...
Chocolate Zucchini Bread
Added by 123EasyAsPie

Omit the chocolate, if you like, but I love the flavor it adds. For a slightly sweeter loaf add an extra 1/4 cup of sugar. 4 oz Bittersweet ...
Pickled Beets
Added by 123EasyAsPie

The Fanny Farmer Cookbook Slice cooked beets & cover with mild cider vinegar or 1 cup white vinegar boiled 5 minutes with 1/2 cup sugar. Add...
Pan-Fried Chicken with Ancho Chiles And Mushrooms
Added by 123EasyAsPie

Melt 4 tablespoons of the butter in a medium saucepan over moderate heat. Saute the onions with 1/2 teaspoon each of salt and pepper until golden ...
Poached Peach And Lobster Salad W/raspberry Vinaigrette
Added by 123EasyAsPie

LOBSTER: Combine all ingredients for court bouillon. Bring to boil. Add lobsters and cook for 12 minutes. Remove lobsters from stock and place ...
Pumpkin Soup with Apple Schnitz Croutons
Added by 123EasyAsPie

Preheat the oven to 350 degrees. Cut the pumpkin or winter squash in half and remove all seeds. Place cut side up on a cookie sheet and bake 45 ...
Rack of Lamb with Horseradish Crust And Red Wine Jus Lie
Added by 123EasyAsPie

Preheat the oven to 350 degrees To prepare the lamb, season the meat with salt and pepper. Heat the oil over high heat in a very large saute...
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