In a large saucepan, saute onion, red pepper and almonds in butter until onion is tender and almonds are toasted. Stir in cornstarch and salt until blended. Stir in broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer half of sauce to ab bowl; stir in the chicken, spinach, pepper and nutmeg. Spread about 3 tbps over each lasagna noodle (I used 4-6 tbps). roll up and place seam side down in a greased 13"x9" baking dish. Add milk, 1/2 cup cheese and 1/2 cup wine (or water or broth) to remaining sauce. Cook and stir over medium heat until thickened and bubbly. Pour over roll-ups. Bake uncovered, at 350F for 20-25 minutes. Sprinkle with remaining cheese; bake 5 minutes longer or until cheese is melted. About 4-5 servings.
Added: 1719 days ago by
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In a pan heat oil and fry the onions. Then add the ginger garlic paste and fry for 3-4 mins adding a few drops of water. Then add the tomatoes and the chicken. Fry well, add the garam masala, salt and chilli powder. Fry this till done. Now in a bowl beat the eggs, season with salt. Heat 1 tsp of oil add 2 tbsp of the egg and cover it with a tortilla. When the egg gets cooked flip the tortilla and fill it with a little of the chicken mix. On top of the chicken you can add a few chopped onions, cilantro and a dash of lime.Roll it up and serve hot with ketchup.
Added: 1726 days ago by
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